How well do you know your coffee? (part two)

As promised, here is the second component of the types of coffee in all its glory post.

After I wrote yesterday’s post, I realized that a lot of you might think I’m slightly deranged, not only because of who I am as a person, but also because I stated that I only drink black coffee. This is mostly true; whenever I grab or make coffee for myself, I drink it black. That is not to say, however, that I have entirely deprived myself of sampling different variations of this heavenly beverage. I’ve tried quite a few coffee creations in my day, and while my preference for my coffee is black, I can appreciate some other ways to drink it as well.

Now to the good shit. Again, this information comes from

“The word macchiato means mark or stain. This is in reference to the mark that steamed milk leaves on the surface of the espresso as it is dashed into the drink. Flavoring syrups are often added to the drink according to customer preference.

“Often confused with a standard macchiato, the long macchiato is a taller version and will usually be identifiable by its distinct layers of coffee and steamed milk.

“The cortado takes the macchiato one step further by evenly balancing the espresso with warm milk in order to reduce the acidity.

“The breve provides a decadent twist on the average espresso, adding steamed half-and-half to create a rich and creamy texture.

“This creamy coffee drink (cappuccino) is usually consumed at breakfast time in Italy and is loved in the United States as well. It is usually associated with indulgence and comfort because of its thick foam layer and additional flavorings that can be added to it.

“A flat white also originates from New Zealand and Australia and is very similar to a cappuccino but lacks the foam layer and chocolate powder. To keep the drink creamy rather than frothy, steamed milk from the bottom of the jug is used instead of from the top.

“Cafe lattes are considered an introductory coffee drink since the acidity and bitterness of coffee are cut by the amount of milk in the beverage. Flavoring syrups are often added to the latte for those who enjoy sweeter drinks.

“The mocha is considered a coffee and hot chocolate hybrid. The chocolate powder or syrup gives it a rich and creamy flavor and cuts the acidity of the espresso.

“There are a few variations on the Vienna, but one of the most common is made with two ingredients: espresso and whipped cream. The whipped cream takes the place of milk and sugar to provide a creamy texture.

“Affogatos are more for a dessert coffee than a drink you would find at a cafe, but they can add a fun twist to your coffee menu. They are made by pouring a shot of espresso over a scoop of vanilla ice cream to create a sweet after-meal treat.

“The cafe au lait is typically made with French press coffee instead of an espresso shot to bring out the different flavors in the coffee. It is then paired with scalded milk instead of steamed milk and poured at a 50/50 ratio.

“Iced coffees become very popular in the summertime in the United States. The recipes do have some variance, with some locations choosing to interchange milk with water in the recipe. Often, different flavoring syrups will be added per the preference of the customer,” the web page explains.

I sincerely hope we’re all feeling like baristas now.

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