Coffee Beverage

Prepared from the roasted beans (seeds) of the coffee plant, coffee is one of the world’s most popular beverages.

There are also beverages made from the coffee cherry – either the dried fruit (known as Cascara) or the ground fruit, having been made into coffee flour, can be added as a supplement to nutrition shakes.

Coffee Brewing Methods – The Brewing Formula

Coffee is prepared by one of numerous brewing methods using hot water to extract the flavor components from the roasted ground coffee beans, which are the seeds of the coffee plant found at the center of the coffee cherry (fruit).

The ratio of water to ground coffee used to create the optimal coffee beverage strength from a particular type of coffee brewing equipment is known as the brewing formula.

The Effects of Coffee Roasting

Some of the chemical components of coffee beans are affected by the roasting process while others are not. Some compounds related to the coffee’s aroma are created during roasting.

When hot water is added to roasted, ground coffee beans, both nonvolatile taste components and volatile aroma components are extracted from the grounds.

Coffee’s Nonvolatile and Volatile Flavor Components

Among the nonvolatile taste components are trigonelline, chlorogenic acid, amino acids, phenolic acids, carbohydrates, minerals and the alkaloid caffeine, which is the principal cause of the physiological effects of coffee on the human body. Caffeine has a mild to strong stimulating effect depending on the amount consumed.

Among the volatile aroma components extracted are organic acids, ketones, esters, amines, and mercaptans.

Coffee’s Effect on the World Economy

The coffee industry generates nearly $80 billion worldwide each year, and coffee beans are the world’s second largest commodity behind petroleum.

Coffee and Espresso Brewing Tips

For tips on brewing the best cup of coffee you ever had see our detailed section on Coffee Brewing. You can also read detailed specialty coffee taste profiles in our Gourmet Coffees sections, then move on to read the easy-to-follow instructions on preparing fabulous Espresso Drink Recipes.

For step-by-step instructions on pulling amazing espresso shots please see Pulling A Perfect Espresso Shot and then hone your master barista skills by reading Barista Guide to Perfect Lattes and Cappuccinos.

For detailed definitions of coffee terminology see the Coffee and Espresso Glossary.  Also check out the World’s Best History of Coffee.

 

Americano

Pull a shot of espresso and fill to 8 oz / 12 oz / 16 oz with hot water.

Black and White

2 shots of espresso, 8 oz milk, 2 oz dark chocolate sauce, 1 oz white chocolate sauce

Black Eye

Regular drip coffee with 2 shots of Espresso (a red eye is the same, but with 1 shot of espresso)

Black Russian

1 oz vodka, 1/2 oz Kahlua Coffee Liqueuer, 1 stp almond liqueuer, 5 oz black coffee, 1.5 tsp whipped cream and 1 tsp sugar

Bone Dry Cappuccino

2 shots of espresso, less steamed milk than a regular cappuccino, and compensate with more foam

Caffe Breve

A Caffe Breve is similar to a cappuccino, but uses steamed half and half instead of milk.

Cafe Au Lait

A Cafe Au Lait is similar to a latte but uses strong brewed coffee instead of espresso with the steamed milk. In New Orleans, chicory is typically added as a flavour enhancer.

Cafe Bombon

Cafe Bombon (Malaysia: Kopi Susu Panas) (Thailand: Cafe Ron) is a 50/50 mixture of condensed milk added to espresso.

Cafe Cubano / Cafecito / Cuban Coffee / Cubano

Shot of espresso mixed with demarara sugar during the pull.

Cafe Con Leche

Cafe Decaffeine

Cafe Creme

Caffe Latte

Cafe Mocha

Cafe Noisette

Cappuccino

Coconut Latte

Cafe Con Leche

“Coffee with Milk” – typically meaning espresso with milk

Cafe Con Panna

“Coffee With Cream” – espresso topped with whipped cream

Dead Eye

Depth Charge

A shot of espresso dropped into a coffee (similar to Red Eye)

Doppio Espresso

Double Espresso

Dry Cappuccino

Espresso Creme

Espresso Cubano

Espresso Granita

Espresso Shot

Espresso Doppio

Espresso Breve

Espresso Con Panna

Espresso Granita

Espresso Lungo

A “Long” espresso is similar to a “Caffe Americano” except all the hot water is run through a shot of espresso instead of being added after.

Espresso Macchiato

Espresso Ristretto

Espresso Romano

Eye Opener

Granita Espresso

Granita Latte

Iced Cappuccino

Irish Coffee

Latte

Latte Macchiato

Long Shot

Macadamia Mocha

Macchiato

Mocha

Mochaccino

Mocha Latte

Pile Driver

Red Eye

Ristretto

Romano

Short-Pull Espresso

Shot-In-The-Dark

Shot of Espresso

Solo Espresso

Spicy Viennese Espresso

Split Shot Espresso

Toffee Latte

Traditional Granita Espresso

Viennese Coffee

Viennese Espresso

Wet Cappuccino.

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