Tradisionele resepte

Watter Amerikaanse stad drink die meeste yskoffie?

Watter Amerikaanse stad drink die meeste yskoffie?

Warmer somers, korter winters en lang wandelinge beteken baie yskoffie vir New York

Dit lyk asof Florida, of miskien Suid-Kalifornië, vol mense moet wees wat die hele jaar deur hul yskoffie smul, nie waar nie? Verkeerde. New Yorkers is die grootste yskoffiedrinkers in die land en verbruik meer as 300 000 koppies per dag, berig die New York Post. Waarom wend soveel New Yorkers hulle tot yskoffie? "Dit is warm en vogtig [in New York], mense drink yskoffie alle ure van die dag ...", sê James Freeman, die uitvoerende hoof van Blue Bottle, 'n onafhanklike koffiewinkel van San Francisco. Terwyl die yskoue drank net in die somermaande was, kies New Yorkers nou die hele jaar deur vir yskoffie, net so dat hoë kwaliteit koffiekettings in New York die drank in die winter sowel as in die somer moet voorsien.

Hierdie verskynsel broei nie lank nie. Eers onlangs sien die vraag na yskoffie in koffiewinkels, terwyl die vraag tussen 2010 en 2011 met 17 % gestyg het. En die smaak vir koue brouerye het ook verander: In plaas daarvan om 'n groot yskoffie met melk en eenvoudige stroop te vra, het mense bestel nou hul koue brousel swart en sonder suiker. Vir sommige mense kan dit wees omdat hulle suiker wil verminder en vir ander net omdat hulle die smaak van 'n helder koue brou verkies.

Alhoewel dit baie lekker is om yskoffie te drink, word dit al hoe duurder vir die kliënt en die kafee. Koue brouery verg twee keer die boontjies in vergelyking met gewone koffie, wat die pryse laat styg. Die plastiekbekers, strooitjies, ys en servette verhoog ook die koste. Dit alles kombineer om die somer die mees gevreesde seisoen vir eienaars van koffiewinkels te maak. New Yorkers lyk tevrede om hierdie pryse vir eers te betaal, wat ongeveer $ 3 beloop, maar wie weet wat die toekoms sal inhou? As die somers al hoe warmer word, word roomkaffie miskien die nuwe swart koffie regoor die land.


Espresso -kombuis: Amerikaanse drankies

Amerikaners het begin om die klassieke espressokos te onderwerp aan hul eie kulturele innovasie. Oor die algemeen wil dit voorkom asof ons gefrustreerd is oor die kortheid en eenvoud van die klassieke Italiaanse en Italiaans-Amerikaanse kookkuns, en ons wil groter drankies hê met meer in. Miskien ontbreek 'n half-en-'n-half koffie in 'n klein koppie troos in 'n koffiewinkel in die middel van die Great Plains of 'n kafee in Manhatten.

Die meerderheid van hierdie skeppings het blykbaar hul oorsprong in Seattle, waar 'n passie vir Italiaanse koffie en 'n tekort aan werklike Italianers 'n ware orgie van tuisgemaakte espresso-kreatiwiteit veroorsaak het.

Americano. 'N Enkele porsie espresso met warm water word bygevoeg om 'n koppie van 6 gram te vul. Let daarop dat as u net 6 gram warm water deur 'n enkele dosis gemaalde koffie loop, dit nie 'n Americano sal produseer nie, maar dat dit 6 gram dun, bitter, onttrek espresso sal wees. Die Americano laat 'n gereelde porsie van 1 1/4 ounce espresso toe om sy integriteit en parfuum te behou, terwyl dit tot 5 of 6 onse strek word deur die warm water by te voeg.

Dubbele Cappuccino. As hierdie innovasie korrek gemaak word, moet u nie meer as 3 gram espresso kry nie, gebrou met dubbel die gewone hoeveelheid gemaalde koffie, bedek met 3 tot 5 onse warm melk en skuim, met die klem op die skuim. Gewoonlik bedien in 'n koppie of beker van 8 tot 10 gram. As die gemaalde koffie nie verdubbel word nie, en die bediener net twee keer soveel water dwing deur een porsie gemaalde koffie, kry u 'n bitter, waterige perversie in plaas van 'n groter, sterker weergawe van 'n goeie drankie.

Drie Cappuccino. Gewoonlik drie cappuccino's, gewoonlik bedien in 'n beker van 12 gram of 'n glas van 16 gram, gemaak met drie dosisse gemaalde koffie. Namens die mediese instelling, moet ek daarop wys dat hierdie drankie waarskynlik nie goed is vir die gesondheid van 'n mens nie.

Dubbele Caffe Latte. Die hoeveelheid gemaalde koffie word verdubbel en die hoeveelheid koffie wat gebrou word, verdubbel. Gewoonlik bly die hoeveelheid warm melk en skuim ongeveer dieselfde as in 'n enkele caffe latte, of genoeg om 'n glas van 16 gram te vul. Gevolglik is 'n dubbele caffe latte gewoonlik 'n sterker smaak as 'n enkele, maar verteenwoordig dieselfde volume vloeistof. Soos met die enkele caffe latte, moet die kop skuim beskeie wees, en die drankie is nog steeds relatief melkerig.

Triple Caffe Latte. Sien hierbo. Eenvoudig 'n baie sterk caffe latte, gemaak met drie porsies espresso gebrou met 'n drievoudige dosis gemaalde koffie, saam met genoeg warm melk en skuim om 'n glas van 16 gram te vul.

Mokka Latte. 'N Groter, melker weergawe van die klassieke mokka (sien hierbo). As ek verhoudings vir hierdie uitvinding sou voorstel, sou dit 'n behoorlik sterk espresso wees, een deel behoorlik sterk sjokolade en drie dele melk en skuim. Hierdie verhoudings produseer 'n drankie wat melkiger, langer en meer gedemp is as die klassieke mokka, maar steeds ryk genoeg om te bevredig.

Café Au Lait. In sommige Amerikaanse kafees word 'n drankie gemaak met ongeveer die helfte van die Amerikaanse gebraaide koffie, filterkoffie en ongeveer die helfte van warm melk en skuim, gewoonlik bedien in 'n glas of bak van 12 tot 16 gram. Die verhouding tussen koffie en melk moet groter wees as met koffie-latte op espresso, want Amerikaanse filterkoffie is so delikaat van smaak en lig in die liggaam in vergelyking met espresso.

Geurige caffe latte. Die nuwe Amerikaanse espressokos en die mees algemene en puristiese aanstootlike uitvinding is die gegeurde latte, waarin 'n caffe latte omskep word in 'n sjokolademuntlatte, grenadine latte, kersie latte of 'n aantal ander latte, elk deur die toevoeging 'n klompie van die relevante Italiaanse fonteinstroop. Die gegeurde caffe latte, korrek gemaak (ongeveer 1/2 tot 1 gram stroop vir elke porsie espresso en ongeveer 8 gram warm melk), behoort 'n oordeelkundige balans te vind tussen die melk gedemp happie van die espresso en die verleiding van die stroop.

Versierde Cappuccino. Dit is die beste om 'n enkele of dubbele porsie vars gebakte espresso oor fyngemaakte ys te gooi, bedek met 'n greintjie of twee koue melk, dan 'n bietjie skuim (nie warm melk nie) uit die masjien. Hierdie drankie moet altyd in 'n glas bedien word. Die drievoudige kontras van koffie, melk en skuim wat alles om die ys borrel, maak 'n aangename gesig op 'n warm dag.

Espresso Granita. Tradisionele Italiaans-Amerikaanse granitas word gemaak deur sterk, onversoete of liggies versoete espresso te vries totdat dit sag is, dit uit die vrieskas te verwyder, te meng, dit weer in die vrieskas te plaas en hierdie proses te herhaal totdat 'n wonderlike korrelvormigheid verkry word. . Hierdie sterk, ysige goed word bedien in 'n parfaitglas of 'n skottelgoed bedek met 'n ligte versoete slagroom.

Granita Latte, Granita. Frappucino (Starbucks). Die graniete wat nou gewild is in die Verenigde State, is hoë blender -drankies wat espresso, melk, suiker en soms vanielje kombineer. Die beste word op aanvraag vars gemaak in 'n kommersiële blender. Ysig koud, maar deurspek met die parfuum van pas gebakte espresso, kan dit wonderlike somerdrankies wees. Minder suksesvol is graniete wat deur resepmasjiene vervaardig word, die soort met groot deursigtige tenks gevul met verskillende kleure modder. Die granietmasjiene word gewoonlik gemaak met ou espresso of voorafgemaakte espressokonsentrate. Hulle is geneig om plat en slordig te wees in vergelyking met die nuutgemaakte blenderweergawes.

Chai, Chai Latte. Chai is 'n drankie wat gemaak word met 'n mengsel van speserye met 'n sterk geur (gemmer, kaneel, kardomom), swart tee en heuning of suiker, alles gemeng in skuimmelk en gewoonlik bedien in 'n lang, latte-grootte glas. Alhoewel chai gebaseer is op tradisionele resepte uit Sentraal -Asië, is die huidige Amerikaanse weergawe ontwikkel en gewild gemaak deur die espressokar -kultuur van die Stille Oseaan. Chai -drankies bevat geen espresso of koffie nie, maar die gebruik van skuimmelk as hul voertuig maak dit beslis 'n belangrike komponent van die nuwe espressokos. Vir my smaak is die beste weergawes van chai die mees tradisionele, dié wat vars heuning kombineer, 'n vloeibare konsentraat gemaak deur die kook van gemaalde speserye en goeie swart tee. Chai gemaak van onmiddellike chai ” mengsels kan wissel van ordentlik tot absoluut aaklig: vlak en koperig soet.


Espresso -kombuis: Amerikaanse drankies

Amerikaners het die klassieke espressokos begin onderwerp aan hul eie kulturele innovasie. Oor die algemeen wil dit voorkom asof ons gefrustreerd is oor die kortheid en eenvoud van die klassieke Italiaanse en Italiaans-Amerikaanse kookkuns, en ons wil groter drankies hê met meer in. Miskien ontbreek 'n half-en-'n-half koffie in 'n klein koppie troos in 'n koffiewinkel in die middel van die Great Plains of 'n kafee in Manhatten.

Die meerderheid van hierdie skeppings het blykbaar hul oorsprong in Seattle, waar 'n passie vir Italiaanse koffie en 'n tekort aan werklike Italianers 'n ware orgie van tuisgemaakte espresso-kreatiwiteit veroorsaak het.

Americano. 'N Enkele porsie espresso met warm water word bygevoeg om 'n koppie van 6 gram te vul. Let daarop dat as u slegs 6 gram warm water deur 'n enkele dosis gemaalde koffie loop, dit nie 'n Americano sal produseer nie, maar dat dit 6 gram dun, bitter, onttrek espresso sal wees. Die Americano laat 'n gereelde porsie van 1 1/4 ounce espresso toe om sy integriteit en parfuum te behou, terwyl dit tot 5 of 6 onse strek word deur die warm water by te voeg.

Dubbele Cappuccino. As hierdie innovasie korrek gemaak word, moet u nie meer as 3 gram espresso kry nie, gebrou met dubbel die gewone hoeveelheid gemaalde koffie, bedek met 3 tot 5 onse warm melk en skuim, met die klem op die skuim. Gewoonlik bedien in 'n koppie of beker van 8 tot 10 gram. As die gemaalde koffie nie verdubbel word nie, en die bediener net twee keer soveel water dwing deur een porsie gemaalde koffie, kry u 'n bitter, waterige perversie in plaas van 'n groter, sterker weergawe van 'n goeie drankie.

Drie Cappuccino. Gewoonlik drie cappuccino's, gewoonlik bedien in 'n beker van 12 gram of 'n glas van 16 gram, gemaak met drie dosisse gemaalde koffie. Namens die mediese instelling, moet ek daarop wys dat hierdie drankie waarskynlik nie goed is vir 'n mens se gesondheid nie.

Dubbele Caffe Latte. Die hoeveelheid gemaalde koffie word verdubbel en die hoeveelheid koffie wat gebrou word, verdubbel. Gewoonlik bly die hoeveelheid warm melk en skuim ongeveer dieselfde as in 'n enkele caffe latte, of genoeg om 'n glas van 16 gram te vul. Gevolglik is 'n dubbele caffe latte gewoonlik 'n sterker smaak as 'n enkele, maar verteenwoordig dieselfde volume vloeistof. Soos met die enkele caffe latte, moet die kop skuim beskeie wees, en die drankie is nog relatief melkerig.

Triple Caffe Latte. Sien hierbo. Eenvoudig 'n baie sterk caffe latte, gemaak met drie porsies espresso, gebrou met 'n driedubbele dosis gemaalde koffie, saam met genoeg warm melk en skuim om 'n glas van 16 gram te vul.

Mokka Latte. 'N Groter, melker weergawe van die klassieke mokka (sien hierbo). As ek verhoudings vir hierdie uitvinding sou voorstel, sou dit 'n behoorlik sterk espresso, een deel behoorlik sterk sjokolade en drie dele melk en skuim wees. Hierdie verhoudings produseer 'n drankie wat melkiger, langer en meer gedemp is as die klassieke mokka, maar steeds ryk genoeg om te bevredig.

Café Au Lait. In sommige Amerikaanse kafees word 'n drankie gemaak met ongeveer die helfte van die Amerikaanse gebraaide koffie, filterkoffie en ongeveer die helfte van warm melk en skuim, gewoonlik bedien in 'n glas of bak van 12 tot 16 gram. Die verhouding tussen koffie en melk moet groter wees as met koffie-latte op espresso, want Amerikaanse filterkoffie is so delikaat van smaak en lig in die liggaam in vergelyking met espresso.

Geurige caffe latte. Die nuwe Amerikaanse espressokos en die mees algemene en puristiese aanstootlike uitvinding is die gegeurde latte, waarin 'n caffe latte omskep word in 'n sjokolademuntlatte, grenadine latte, kersie latte of 'n aantal ander latte, elk deur die toevoeging van 'n klompie van die relevante Italiaanse fonteinstroop. Die gegeurde caffe latte, korrek gemaak (ongeveer 1/2 tot 1 gram stroop vir elke porsie espresso en ongeveer 8 gram warm melk), behoort 'n oordeelkundige balans te vind tussen die melk gedemp happie van die espresso en die verleiding van die stroop.

Versierde Cappuccino. Dit is die beste om 'n enkele of dubbele porsie vars gebakte espresso oor fyngemaakte ys te gooi, bedek met 'n greintjie of twee koue melk, en dan 'n bietjie skuim (nie warm melk nie) uit die masjien. Hierdie drankie moet altyd in 'n glas bedien word. Die drievoudige kontras van koffie, melk en skuim wat alles om die ys borrel, maak 'n aangename gesig op 'n warm dag.

Espresso Granita. Tradisionele Italiaans-Amerikaanse granitas word gemaak deur sterk, onversoete of liggies versoete espresso te vries totdat dit sag is, dit uit die vrieskas te verwyder, te meng, dit weer in die vrieskas te plaas en hierdie proses te herhaal totdat 'n wonderlike korrelvormigheid verkry word. . Hierdie sterk, ysige goed word bedien in 'n parfaitglas of 'n skottelgoed bedek met 'n ligte versoete slagroom.

Granita Latte, Granita. Frappucino (Starbucks). Die graniete wat nou gewild is in die Verenigde State, is hoë blender -drankies wat espresso, melk, suiker en soms vanielje kombineer. Die beste word op aanvraag vars gemaak in 'n kommersiële blender. Ysig koud, maar deurspek met die parfuum van pas gebakte espresso, kan dit wonderlike somerdrankies wees. Minder suksesvol is graniete wat deur resepmasjiene vervaardig word, die soort met groot deursigtige tenks gevul met verskillende kleure modder. Die granietmasjiene word gewoonlik gemaak met ou espresso of voorafgemaakte espressokonsentrate. Hulle is geneig om plat en slordig te wees in vergelyking met die nuutgemaakte blenderweergawes.

Chai, Chai Latte. Chai is 'n drankie wat gemaak word met 'n mengsel van speserye met 'n sterk geur (gemmer, kaneel, kardomom), swart tee en heuning of suiker, alles gemeng in skuimmelk en gewoonlik bedien in 'n lang, latte-grootte glas. Alhoewel chai gebaseer is op tradisionele resepte uit Sentraal -Asië, is die huidige Amerikaanse weergawe ontwikkel en gewild gemaak deur die espressokar -kultuur van die Stille Oseaan. Chai -drankies bevat geen espresso of koffie nie, maar die gebruik van skuimmelk as 'n voertuig maak dit beslis 'n belangrike komponent van die nuwe espressokos. Vir my smaak is die beste weergawes van chai die mees tradisionele, dié wat vars heuning kombineer, 'n vloeibare konsentraat gemaak deur die kook van gemaalde speserye en goeie swart tee. Chai gemaak van onmiddellike chai ” mengsels kan wissel van ordentlik tot absoluut aaklig: vlak en koperig soet.


Espresso -kombuis: Amerikaanse drankies

Amerikaners het die klassieke espressokos begin onderwerp aan hul eie kulturele innovasie. Oor die algemeen wil dit voorkom asof ons gefrustreerd is oor die kortheid en eenvoud van die klassieke Italiaanse en Italiaans-Amerikaanse kookkuns, en ons wil groter drankies hê met meer in. Miskien ontbreek 'n half-en-'n-half koffie in 'n klein koppie troos in 'n koffiewinkel in die middel van die Great Plains of 'n kafee in Manhatten.

Die meerderheid van hierdie skeppings het blykbaar hul oorsprong in Seattle, waar 'n passie vir Italiaanse koffie en 'n tekort aan werklike Italianers 'n ware orgie van tuisgemaakte espresso-kreatiwiteit veroorsaak het.

Americano. 'N Enkele porsie espresso met warm water word bygevoeg om 'n koppie van 6 gram te vul. Let daarop dat as u net 6 gram warm water deur 'n enkele dosis gemaalde koffie loop, dit nie 'n Americano sal produseer nie, maar dat dit 6 gram dun, bitter, onttrek espresso sal wees. Die Americano laat 'n gereelde porsie van 1 1/4 ounce espresso toe om sy integriteit en parfuum te behou, terwyl dit tot 5 of 6 onse strek word deur die warm water by te voeg.

Dubbele Cappuccino. As hierdie innovasie korrek gemaak word, moet u nie meer as 3 gram espresso kry nie, gebrou met dubbel die gewone hoeveelheid gemaalde koffie, bedek met 3 tot 5 onse warm melk en skuim, met die klem op die skuim. Gewoonlik bedien in 'n koppie of beker van 8 tot 10 gram. As die gemaalde koffie nie verdubbel word nie, en die bediener net twee keer soveel water deur een porsie gemaalde koffie dwing, kry u 'n bitter, waterige perversie in plaas van 'n groter, sterker weergawe van 'n goeie drankie.

Drie Cappuccino. Gewoonlik drie cappuccino's, gewoonlik bedien in 'n beker van 12 gram of 'n glas van 16 gram, gemaak met drie dosisse gemaalde koffie. Namens die mediese instelling, moet ek daarop wys dat hierdie drankie waarskynlik nie goed is vir 'n mens se gesondheid nie.

Dubbele Caffe Latte. Die hoeveelheid gemaalde koffie word verdubbel en die hoeveelheid koffie wat gebrou word, verdubbel. Gewoonlik bly die hoeveelheid warm melk en skuim ongeveer dieselfde as in 'n enkele caffe latte, of genoeg om 'n glas van 16 gram te vul. Gevolglik is 'n dubbele caffe latte gewoonlik 'n sterker smaak as 'n enkele, maar verteenwoordig dieselfde volume vloeistof. Soos met die enkele caffe latte, moet die kop skuim beskeie wees, en die drankie is nog relatief melkerig.

Triple Caffe Latte. Sien hierbo. Eenvoudig 'n baie sterk caffe latte, gemaak met drie porsies espresso gebrou met 'n drievoudige dosis gemaalde koffie, saam met genoeg warm melk en skuim om 'n glas van 16 gram te vul.

Mokka Latte. 'N Groter, melker weergawe van die klassieke mokka (sien hierbo). As ek verhoudings vir hierdie uitvinding sou voorstel, sou dit 'n behoorlik sterk espresso wees, een deel behoorlik sterk sjokolade en drie dele melk en skuim. Hierdie verhoudings produseer 'n drankie wat melkiger, langer en meer gedemp is as die klassieke mokka, maar steeds ryk genoeg om te bevredig.

Café Au Lait. In sommige Amerikaanse kafees word 'n drankie gemaak met ongeveer die helfte van die Amerikaanse gebraaide koffie, filterkoffie en ongeveer die helfte van warm melk en skuim, gewoonlik bedien in 'n glas of bak van 12 tot 16 gram. Die verhouding tussen koffie en melk moet groter wees as met koffie-latte op espresso, want Amerikaanse filterkoffie is so delikaat van smaak en lig in die liggaam in vergelyking met espresso.

Geurige caffe latte. Die nuwe Amerikaanse espressokos en die mees algemene en puristiese aanstootlike uitvinding is die gegeurde latte, waarin 'n caffe latte omskep word in 'n sjokolademuntlatte, grenadine latte, kersie latte of 'n aantal ander latte, elk deur die toevoeging van 'n klompie van die relevante Italiaanse fonteinstroop. Die gegeurde caffe latte, korrek gemaak (ongeveer 1/2 tot 1 gram stroop vir elke porsie espresso en ongeveer 8 gram warm melk), behoort 'n oordeelkundige balans te vind tussen die melk gedemp happie van die espresso en die verleiding van die stroop.

Versierde Cappuccino. Dit is die beste om 'n enkele of dubbele porsie vars gebakte espresso oor fyngemaakte ys te gooi, bedek met 'n greintjie of twee koue melk, en dan 'n bietjie skuim (nie warm melk nie) uit die masjien. Hierdie drankie moet altyd in 'n glas bedien word. Die drievoudige kontras van koffie, melk en skuim wat alles om die ys borrel, maak 'n aangename gesig op 'n warm dag.

Espresso Granita. Tradisionele Italiaans-Amerikaanse granitas word gemaak deur sterk, onversoete of liggies versoete espresso te vries totdat dit sag is, dit uit die vrieskas te verwyder, te meng, dit weer in die vrieskas te plaas en hierdie proses te herhaal totdat 'n wonderlike korrelvormigheid verkry word. . Hierdie sterk, ysige goed word bedien in 'n parfaitglas of 'n skottelgoed bedek met 'n ligte versoete slagroom.

Granita Latte, Granita. Frappucino (Starbucks). Die granitas wat nou gewild is in die Verenigde State, is hoë blender -drankies wat espresso, melk, suiker en soms vanielje kombineer. Die beste word op aanvraag vars gemaak in 'n kommersiële blender. Ysig koud, maar deurspek met die parfuum van pas gebakte espresso, kan dit wonderlike somerdrankies wees. Minder suksesvol is graniete wat deur resepmasjiene vervaardig word, die soort met groot deursigtige tenks gevul met verskillende kleure modder. Die granietmasjiene word gewoonlik gemaak met ou espresso of voorafgemaakte espressokonsentrate. Hulle is geneig om plat en slordig te wees in vergelyking met die nuutgemaakte blenderweergawes.

Chai, Chai Latte. Chai is 'n drankie wat gemaak word met 'n mengsel van speserye met 'n sterk geur (gemmer, kaneel, kardomom), swart tee en heuning of suiker, alles gemeng in skuimmelk en gewoonlik bedien in 'n lang, latte-grootte glas. Alhoewel chai gebaseer is op tradisionele resepte uit Sentraal -Asië, is die huidige Amerikaanse weergawe ontwikkel en gewild gemaak deur die espressokar -kultuur van die Stille Oseaan. Chai -drankies bevat geen espresso of koffie nie, maar die gebruik van skuimmelk as hul voertuig maak dit beslis 'n belangrike komponent van die nuwe espressokos. Vir my smaak is die beste weergawes van chai die mees tradisionele, dié wat vars heuning kombineer, 'n vloeibare konsentraat wat gemaak word deur die werklike gemaalde speserye en goeie swart tee. Chai gemaak van onmiddellike chai ” mengsels kan wissel van ordentlik tot absoluut aaklig: vlak en koperig soet.


Espresso -kombuis: Amerikaanse drankies

Amerikaners het die klassieke espressokos begin onderwerp aan hul eie kulturele innovasie. Oor die algemeen wil dit voorkom asof ons gefrustreerd is oor die kortheid en eenvoud van die klassieke Italiaanse en Italiaans-Amerikaanse kookkuns, en ons wil groter drankies hê met meer in. Miskien ontbreek 'n half-en-'n-half koffie in 'n klein koppie troos in 'n koffiewinkel in die middel van die Great Plains of 'n kafee in Manhatten.

Die meerderheid van hierdie skeppings het blykbaar hul oorsprong in Seattle, waar 'n passie vir Italiaanse koffie en 'n tekort aan werklike Italianers 'n ware orgie van tuisgemaakte espressokreatiwiteit veroorsaak het.

Americano. 'N Enkele porsie espresso met warm water word bygevoeg om 'n koppie van 6 gram te vul. Let daarop dat as u slegs 6 gram warm water deur 'n enkele dosis gemaalde koffie loop, dit nie 'n Americano sal produseer nie, maar dat dit 6 gram dun, bitter, onttrek espresso sal wees. Die Americano laat 'n gewone espresso van 1 1/4 ounce toe om sy integriteit en parfuum te behou, terwyl dit tot 5 of 6 onse strek word deur die warm water by te voeg.

Dubbele Cappuccino. As hierdie innovasie korrek gemaak word, moet u nie meer as 3 gram espresso kry nie, gebrou met dubbel die gewone hoeveelheid gemaalde koffie, bedek met 3 tot 5 onse warm melk en skuim, met die klem op die skuim. Gewoonlik bedien in 'n koppie of beker van 8 tot 10 gram. As die gemaalde koffie nie verdubbel word nie, en die bediener net twee keer soveel water dwing deur een porsie gemaalde koffie, kry u 'n bitter, waterige perversie in plaas van 'n groter, sterker weergawe van 'n goeie drankie.

Drie Cappuccino. Gewoonlik drie cappuccino's, gewoonlik bedien in 'n beker van 12 gram of 'n glas van 16 gram, gemaak met drie dosisse gemaalde koffie. Namens die mediese instelling, moet ek daarop wys dat hierdie drankie waarskynlik nie goed is vir 'n mens se gesondheid nie.

Dubbele Caffe Latte. Die hoeveelheid gemaalde koffie word verdubbel en die hoeveelheid koffie wat gebrou word, verdubbel. Gewoonlik bly die hoeveelheid warm melk en skuim ongeveer dieselfde as in 'n enkele caffe latte, of genoeg om 'n glas van 16 gram te vul. Gevolglik is 'n dubbele caffe latte gewoonlik 'n sterker smaak as 'n enkele, maar verteenwoordig dieselfde volume vloeistof. Soos met die enkele caffe latte, moet die kop skuim beskeie wees, en die drankie is nog steeds relatief melkerig.

Triple Caffe Latte. Sien hierbo. Eenvoudig 'n baie sterk caffe latte, gemaak met drie porsies espresso gebrou met 'n drievoudige dosis gemaalde koffie, saam met genoeg warm melk en skuim om 'n glas van 16 gram te vul.

Mokka Latte. 'N Groter, melker weergawe van die klassieke mokka (sien hierbo). As ek verhoudings vir hierdie uitvinding sou voorstel, sou dit 'n behoorlik sterk espresso, een deel behoorlik sterk sjokolade en drie dele melk en skuim wees. Hierdie verhoudings produseer 'n drankie wat melkiger, langer en meer gedemp is as die klassieke mokka, maar steeds ryk genoeg om te bevredig.

Café Au Lait. In sommige Amerikaanse kafees word 'n drankie gemaak met ongeveer die helfte van die Amerikaanse gebraaide koffie, filterkoffie en ongeveer die helfte van warm melk en skuim, gewoonlik bedien in 'n glas of bak van 12 tot 16 gram. Die verhouding tussen koffie en melk moet groter wees as met koffie-latte op espresso, want Amerikaanse filterkoffie is so delikaat van smaak en lig in die liggaam in vergelyking met espresso.

Geurige caffe latte. Die nuwe Amerikaanse espressokos en die mees algemene en puristiese aanstootlike uitvinding is die gegeurde latte, waarin 'n caffe latte omskep word in 'n sjokolademuntlatte, grenadine latte, kersie latte of 'n aantal ander latte, elk deur die toevoeging 'n klompie van die relevante Italiaanse fonteinstroop. Die gegeurde caffe latte, korrek gemaak (ongeveer 1/2 tot 1 gram stroop vir elke porsie espresso en ongeveer 8 gram warm melk), behoort 'n oordeelkundige balans te vind tussen die melk gedemp happie van die espresso en die verleiding van die stroop.

Versierde Cappuccino. Dit is die beste om 'n enkele of dubbele porsie vars gebakte espresso oor fyngemaakte ys te gooi, bedek met 'n greintjie of twee koue melk, en dan 'n bietjie skuim (nie warm melk nie) uit die masjien. Hierdie drankie moet altyd in 'n glas bedien word. Die drievoudige kontras van koffie, melk en skuim wat alles om die ys borrel, maak 'n aangename gesig op 'n warm dag.

Espresso Granita. Tradisionele Italiaans-Amerikaanse granitas word gemaak deur sterk, onversoete of liggies versoete espresso te vries totdat dit sag is, dit uit die vrieskas te verwyder, te meng, dit weer in die vrieskas te plaas en hierdie proses te herhaal totdat 'n wonderlike korrelvormigheid verkry word. . Hierdie sterk, ysige goed word bedien in 'n parfaitglas of 'n skottelgoed bedek met 'n ligte versoete slagroom.

Granita Latte, Granita. Frappucino (Starbucks). Die graniete wat nou gewild is in die Verenigde State, is hoë blender -drankies wat espresso, melk, suiker en soms vanielje kombineer. Die beste word op aanvraag vars gemaak in 'n kommersiële blender. Ysig koud, maar deurspek met die parfuum van pas gebakte espresso, kan dit wonderlike somerdrankies wees. Minder suksesvol is graniete wat deur resepmasjiene vervaardig word, die soort met groot deursigtige tenks gevul met verskillende kleure modder. Die granietmasjiene word gewoonlik gemaak met ou espresso of voorafgemaakte espressokonsentrate. Hulle is geneig om plat en slordig te wees in vergelyking met die nuutgemaakte blenderweergawes.

Chai, Chai Latte. Chai is 'n drankie wat gemaak word met 'n mengsel van speserye met 'n sterk geur (gemmer, kaneel, kardomom), swart tee en heuning of suiker, alles gemeng in skuimmelk en gewoonlik bedien in 'n lang, latte-grootte glas. Alhoewel chai gebaseer is op tradisionele resepte uit Sentraal -Asië, is die huidige Amerikaanse weergawe ontwikkel en gewild gemaak deur die espressokar -kultuur van die Stille Oseaan. Chai -drankies bevat geen espresso of koffie nie, maar die gebruik van skuimmelk as hul voertuig maak dit beslis 'n belangrike komponent van die nuwe espressokos. Vir my smaak is die beste weergawes van chai die mees tradisionele, dié wat vars heuning kombineer, 'n vloeibare konsentraat gemaak deur die kook van gemaalde speserye en goeie swart tee. Chai gemaak van onmiddellike chai ” mengsels kan wissel van ordentlik tot absoluut aaklig: vlak en koperig soet.


Espresso -kombuis: Amerikaanse drankies

Amerikaners het die klassieke espressokos begin onderwerp aan hul eie kulturele innovasie. Oor die algemeen wil dit voorkom asof ons gefrustreerd is oor die kortheid en eenvoud van die klassieke Italiaanse en Italiaans-Amerikaanse kookkuns, en ons wil groter drankies hê met meer in. Miskien ontbreek 'n half-en-'n-half koffie in 'n klein koppie troos in 'n koffiewinkel in die middel van die Great Plains of 'n kafee in Manhatten.

Die meerderheid van hierdie skeppings het blykbaar hul oorsprong in Seattle, waar 'n passie vir Italiaanse koffie en 'n tekort aan werklike Italianers 'n ware orgie van tuisgemaakte espresso-kreatiwiteit veroorsaak het.

Americano. 'N Enkele porsie espresso met warm water word bygevoeg om 'n koppie van 6 gram te vul. Let daarop dat as u slegs 6 gram warm water deur 'n enkele dosis gemaalde koffie loop, dit nie 'n Americano sal produseer nie, maar dat dit 6 gram dun, bitter, onttrek espresso sal wees. Die Americano laat 'n gereelde porsie van 1 1/4 ounce espresso toe om sy integriteit en parfuum te behou, terwyl dit tot 5 of 6 onse strek word deur die warm water by te voeg.

Dubbele Cappuccino. As hierdie innovasie korrek gemaak word, moet u nie meer as 3 gram espresso kry nie, gebrou met dubbel die gewone hoeveelheid gemaalde koffie, bedek met 3 tot 5 onse warm melk en skuim, met die klem op die skuim. Gewoonlik bedien in 'n koppie of beker van 8 tot 10 gram. As die gemaalde koffie nie verdubbel word nie, en die bediener net twee keer soveel water deur een porsie gemaalde koffie dwing, kry u 'n bitter, waterige perversie in plaas van 'n groter, sterker weergawe van 'n goeie drankie.

Drie Cappuccino. Gewoonlik drie cappuccino's, gewoonlik bedien in 'n beker van 12 gram of 'n glas van 16 gram, gemaak met drie dosisse gemaalde koffie. Namens die mediese instelling, moet ek daarop wys dat hierdie drankie waarskynlik nie goed is vir die gesondheid van 'n mens nie.

Dubbele Caffe Latte. Die hoeveelheid gemaalde koffie word verdubbel en die hoeveelheid koffie wat gebrou word, verdubbel. Gewoonlik bly die hoeveelheid warm melk en skuim ongeveer dieselfde as in 'n enkele caffe latte, of genoeg om 'n glas van 16 gram te vul. Gevolglik is 'n dubbele caffe latte gewoonlik 'n sterker smaak as 'n enkele, maar verteenwoordig dieselfde volume vloeistof. Soos met die enkele caffe latte, moet die kop skuim beskeie wees, en die drankie is nog relatief melkerig.

Triple Caffe Latte. Sien hierbo. Eenvoudig 'n baie sterk caffe latte, gemaak met drie porsies espresso gebrou met 'n drievoudige dosis gemaalde koffie, saam met genoeg warm melk en skuim om 'n glas van 16 gram te vul.

Mokka Latte. 'N Groter, melker weergawe van die klassieke mokka (sien hierbo). As ek verhoudings vir hierdie uitvinding sou voorstel, sou dit 'n behoorlik sterk espresso wees, een deel behoorlik sterk sjokolade en drie dele melk en skuim. Hierdie verhoudings produseer 'n drankie wat melkiger, langer en meer gedemp is as die klassieke mokka, maar steeds ryk genoeg om te bevredig.

Café Au Lait. In sommige Amerikaanse kafees word 'n drankie gemaak met ongeveer die helfte van die Amerikaanse gebraaide koffie, filterkoffie en ongeveer die helfte van warm melk en skuim, gewoonlik bedien in 'n glas of bak van 12 tot 16 gram. Die verhouding tussen koffie en melk moet groter wees as met koffie-latte op espresso, want Amerikaanse filterkoffie is so delikaat van smaak en lig in die liggaam in vergelyking met espresso.

Geurige caffe latte. Die nuwe Amerikaanse espressokos en die mees algemene en puristiese aanstootlike uitvinding is die gegeurde latte, waarin 'n caffe latte omskep word in 'n sjokolademuntlatte, grenadine latte, kersie latte of 'n aantal ander latte, elk deur die toevoeging 'n klompie van die relevante Italiaanse fonteinstroop. Die gegeurde caffe latte, korrek gemaak (ongeveer 1/2 tot 1 gram stroop vir elke porsie espresso en ongeveer 8 gram warm melk), behoort 'n oordeelkundige balans te vind tussen die melk gedemp happie van die espresso en die verleiding van die stroop.

Iced Cappuccino. Best made with a single or double serving of freshly brewed espresso poured over crushed ice, topped with an ounce or two of cold milk, then some froth (not hot milk) from the machine to top it off. This drink should always be served in a glass. The triple contrast of coffee, milk, and froth, all bubbling around the ice, makes a pleasant sight on a hot day.

Espresso Granita. Traditional Italian-American granitas are made by freezing strong, unsweetened or lightly-sweetened espresso until it is slushy, removing it from the freezer, mixing it, putting it back in the freezer again, and repeating this process until a wonderfully grainy consistency is achieved. This strong, dark icy stuff is served in a parfait glass or sundae dish topped with lightly sweetened whipped cream.

Granita Latte, Granita. Frappucino (Starbucks). The granitas now popular in the United States are tall blender drinks that combine espresso, milk, sugar, and sometimes vanilla. The best are made fresh on demand in a commercial blender. Icy cold but laced with the perfume of just-brewed espresso, these can be splendid summer drinks. Less successful are granitas produced by dispensing machines, the kind with big see-through tanks filled with various colors of slush. Dispensing-machine granitas typically are made with either stale espresso or pre-made espresso concentrates. They tend to be flat and cloying compared to the fresh-made blender versions.

Chai, Chai Latte. Chai is a drink made with a mix of intensely flavored spices (ginger, cinnamon, cardomom), black tea, and honey or sugar, all mixed in frothed milk and typically served in a tall, latte-sized glass. Although chai is based on traditional recipes from central Asia, the current American version was developed and popularized by the espresso cart culture of the Pacific Northwest. Chai drinks contain no espresso or coffee, but the use of frothed milk as their vehicle most definitely make them an important component of the new espresso cuisine. To my palate, the best versions of chai are the most traditional, those that combine fresh honey, a liquid concentrate made by boiling actual ground spices, and good black tea. Chai made from “instant chai” mixes can range from decent to absolutely awful: shallow and brassy sweet.


Espresso Cuisines : American Style Drinks

Americans have begun to subject the classic espresso cuisine to their own brand of cultural innovation. In general, it would seem that we are frustrated by the brevity and simplicity of the classic Italian and Italian-American cuisines, and want bigger drinks with more in them. Perhaps an ounce-and-a-half of coffee in a tiny cup does lack comfort in a coffee shop in the middle of the Great Plains or a café in Manhatten.

The majority of these creations appear to have originated in Seattle, where a passion for Italian coffee and a shortage of actual Italians seem to have fueled a veritable orgy of home-grown espresso creativity.

Americano. A single serving of espresso with hot water added to fill a 6-ounce cup. Note that simply running 6 ounces of hot water through a single dose of ground coffee will not produce an Americano, but will produce 6 ounces of thin, bitter, overextracted espresso. The Americano allows a regular 1 1/4-ounce serving of espresso to preserve its integrity and perfume, while stretching it to 5 or 6 ounces by adding the hot water.

Double Cappuccino. If this innovation is made correctly, you should get no more than 3 ounces of uncompromised espresso, brewed with double the usual amount of ground coffee, topped with 3 to 5 ounces of hot milk and froth, with emphasis on the froth. Usually served in an 8- to 10-ounce cup or mug. If the ground coffee is not doubled, and the operator simply forces twice as much water through one serving’s worth of ground coffee, you’re getting a bitter, watery perversion, rather than a taller, stronger version of a good drink.

Triple Cappuccino. Simply three cappuccinos, usually served in a 12-ounce mug or 16-ounce glass, made with three doses of ground coffee. On behalf of the medical establishment, I should point out that this drink is probably not good for one’s health.

Double Caffe Latte. The amount of ground coffee is doubled and the amount of coffee brewed is doubled. Usually, the amount of hot milk and froth remains about the same as in a single caffe latte, or enough to fill a 16-ounce glass. Consequently, a double caffe latte is usually a stronger tasting drink than a single, but represents the same volume of liquid. As with the single caffe latte, the head of froth should be modest, and the drink still relatively milky.

Triple Caffe Latte. See above. Simply a very strong caffe latte, made with three servings of espresso brewed with a triple dose of ground coffee, together with enough hot milk and froth to fill a 16-ounce glass.

Mocha Latte. A taller, milkier version of the classic mocha (see above). If I were to suggest proportions for this invention, they would be one part properly strong espresso, one part properly strong chocolate, and three parts milk and froth. These proportions produce a drink that is milkier, taller, and more muted than the classic mocha, but still rich enough to satisfy.

Café Au Lait. In some American cafes, a drink made with about half American-roast, filter coffee, and about half hot milk and froth, usually served in a 12- or 16-ounce glass or bowl. The proportion of coffee to milk has to be larger than with the espresso-based caffe latte, because American filter coffee is so delicate in flavor and light in body compared to espresso.

Flavored caffe latte. The new American espresso cuisine’s most ubiquitous and purist-offending invention is the flavored latte, in which a caffe latte is transformed into a chocolate-mint latte, grenadine latte, cherry latte, or any number of other lattes, each through the addition of a dollop of the relevant Italian fountain syrup. The flavored caffe latte, made correctly (about 1/2 to 1 ounce of syrup to every serving of espresso and approximately 8 ounces of hot milk), should strike a judicious balance between the milk-muted bite of the espresso and the seduction of the syrup.

Iced Cappuccino. Best made with a single or double serving of freshly brewed espresso poured over crushed ice, topped with an ounce or two of cold milk, then some froth (not hot milk) from the machine to top it off. This drink should always be served in a glass. The triple contrast of coffee, milk, and froth, all bubbling around the ice, makes a pleasant sight on a hot day.

Espresso Granita. Traditional Italian-American granitas are made by freezing strong, unsweetened or lightly-sweetened espresso until it is slushy, removing it from the freezer, mixing it, putting it back in the freezer again, and repeating this process until a wonderfully grainy consistency is achieved. This strong, dark icy stuff is served in a parfait glass or sundae dish topped with lightly sweetened whipped cream.

Granita Latte, Granita. Frappucino (Starbucks). The granitas now popular in the United States are tall blender drinks that combine espresso, milk, sugar, and sometimes vanilla. The best are made fresh on demand in a commercial blender. Icy cold but laced with the perfume of just-brewed espresso, these can be splendid summer drinks. Less successful are granitas produced by dispensing machines, the kind with big see-through tanks filled with various colors of slush. Dispensing-machine granitas typically are made with either stale espresso or pre-made espresso concentrates. They tend to be flat and cloying compared to the fresh-made blender versions.

Chai, Chai Latte. Chai is a drink made with a mix of intensely flavored spices (ginger, cinnamon, cardomom), black tea, and honey or sugar, all mixed in frothed milk and typically served in a tall, latte-sized glass. Although chai is based on traditional recipes from central Asia, the current American version was developed and popularized by the espresso cart culture of the Pacific Northwest. Chai drinks contain no espresso or coffee, but the use of frothed milk as their vehicle most definitely make them an important component of the new espresso cuisine. To my palate, the best versions of chai are the most traditional, those that combine fresh honey, a liquid concentrate made by boiling actual ground spices, and good black tea. Chai made from “instant chai” mixes can range from decent to absolutely awful: shallow and brassy sweet.


Espresso Cuisines : American Style Drinks

Americans have begun to subject the classic espresso cuisine to their own brand of cultural innovation. In general, it would seem that we are frustrated by the brevity and simplicity of the classic Italian and Italian-American cuisines, and want bigger drinks with more in them. Perhaps an ounce-and-a-half of coffee in a tiny cup does lack comfort in a coffee shop in the middle of the Great Plains or a café in Manhatten.

The majority of these creations appear to have originated in Seattle, where a passion for Italian coffee and a shortage of actual Italians seem to have fueled a veritable orgy of home-grown espresso creativity.

Americano. A single serving of espresso with hot water added to fill a 6-ounce cup. Note that simply running 6 ounces of hot water through a single dose of ground coffee will not produce an Americano, but will produce 6 ounces of thin, bitter, overextracted espresso. The Americano allows a regular 1 1/4-ounce serving of espresso to preserve its integrity and perfume, while stretching it to 5 or 6 ounces by adding the hot water.

Double Cappuccino. If this innovation is made correctly, you should get no more than 3 ounces of uncompromised espresso, brewed with double the usual amount of ground coffee, topped with 3 to 5 ounces of hot milk and froth, with emphasis on the froth. Usually served in an 8- to 10-ounce cup or mug. If the ground coffee is not doubled, and the operator simply forces twice as much water through one serving’s worth of ground coffee, you’re getting a bitter, watery perversion, rather than a taller, stronger version of a good drink.

Triple Cappuccino. Simply three cappuccinos, usually served in a 12-ounce mug or 16-ounce glass, made with three doses of ground coffee. On behalf of the medical establishment, I should point out that this drink is probably not good for one’s health.

Double Caffe Latte. The amount of ground coffee is doubled and the amount of coffee brewed is doubled. Usually, the amount of hot milk and froth remains about the same as in a single caffe latte, or enough to fill a 16-ounce glass. Consequently, a double caffe latte is usually a stronger tasting drink than a single, but represents the same volume of liquid. As with the single caffe latte, the head of froth should be modest, and the drink still relatively milky.

Triple Caffe Latte. See above. Simply a very strong caffe latte, made with three servings of espresso brewed with a triple dose of ground coffee, together with enough hot milk and froth to fill a 16-ounce glass.

Mocha Latte. A taller, milkier version of the classic mocha (see above). If I were to suggest proportions for this invention, they would be one part properly strong espresso, one part properly strong chocolate, and three parts milk and froth. These proportions produce a drink that is milkier, taller, and more muted than the classic mocha, but still rich enough to satisfy.

Café Au Lait. In some American cafes, a drink made with about half American-roast, filter coffee, and about half hot milk and froth, usually served in a 12- or 16-ounce glass or bowl. The proportion of coffee to milk has to be larger than with the espresso-based caffe latte, because American filter coffee is so delicate in flavor and light in body compared to espresso.

Flavored caffe latte. The new American espresso cuisine’s most ubiquitous and purist-offending invention is the flavored latte, in which a caffe latte is transformed into a chocolate-mint latte, grenadine latte, cherry latte, or any number of other lattes, each through the addition of a dollop of the relevant Italian fountain syrup. The flavored caffe latte, made correctly (about 1/2 to 1 ounce of syrup to every serving of espresso and approximately 8 ounces of hot milk), should strike a judicious balance between the milk-muted bite of the espresso and the seduction of the syrup.

Iced Cappuccino. Best made with a single or double serving of freshly brewed espresso poured over crushed ice, topped with an ounce or two of cold milk, then some froth (not hot milk) from the machine to top it off. This drink should always be served in a glass. The triple contrast of coffee, milk, and froth, all bubbling around the ice, makes a pleasant sight on a hot day.

Espresso Granita. Traditional Italian-American granitas are made by freezing strong, unsweetened or lightly-sweetened espresso until it is slushy, removing it from the freezer, mixing it, putting it back in the freezer again, and repeating this process until a wonderfully grainy consistency is achieved. This strong, dark icy stuff is served in a parfait glass or sundae dish topped with lightly sweetened whipped cream.

Granita Latte, Granita. Frappucino (Starbucks). The granitas now popular in the United States are tall blender drinks that combine espresso, milk, sugar, and sometimes vanilla. The best are made fresh on demand in a commercial blender. Icy cold but laced with the perfume of just-brewed espresso, these can be splendid summer drinks. Less successful are granitas produced by dispensing machines, the kind with big see-through tanks filled with various colors of slush. Dispensing-machine granitas typically are made with either stale espresso or pre-made espresso concentrates. They tend to be flat and cloying compared to the fresh-made blender versions.

Chai, Chai Latte. Chai is a drink made with a mix of intensely flavored spices (ginger, cinnamon, cardomom), black tea, and honey or sugar, all mixed in frothed milk and typically served in a tall, latte-sized glass. Although chai is based on traditional recipes from central Asia, the current American version was developed and popularized by the espresso cart culture of the Pacific Northwest. Chai drinks contain no espresso or coffee, but the use of frothed milk as their vehicle most definitely make them an important component of the new espresso cuisine. To my palate, the best versions of chai are the most traditional, those that combine fresh honey, a liquid concentrate made by boiling actual ground spices, and good black tea. Chai made from “instant chai” mixes can range from decent to absolutely awful: shallow and brassy sweet.


Espresso Cuisines : American Style Drinks

Americans have begun to subject the classic espresso cuisine to their own brand of cultural innovation. In general, it would seem that we are frustrated by the brevity and simplicity of the classic Italian and Italian-American cuisines, and want bigger drinks with more in them. Perhaps an ounce-and-a-half of coffee in a tiny cup does lack comfort in a coffee shop in the middle of the Great Plains or a café in Manhatten.

The majority of these creations appear to have originated in Seattle, where a passion for Italian coffee and a shortage of actual Italians seem to have fueled a veritable orgy of home-grown espresso creativity.

Americano. A single serving of espresso with hot water added to fill a 6-ounce cup. Note that simply running 6 ounces of hot water through a single dose of ground coffee will not produce an Americano, but will produce 6 ounces of thin, bitter, overextracted espresso. The Americano allows a regular 1 1/4-ounce serving of espresso to preserve its integrity and perfume, while stretching it to 5 or 6 ounces by adding the hot water.

Double Cappuccino. If this innovation is made correctly, you should get no more than 3 ounces of uncompromised espresso, brewed with double the usual amount of ground coffee, topped with 3 to 5 ounces of hot milk and froth, with emphasis on the froth. Usually served in an 8- to 10-ounce cup or mug. If the ground coffee is not doubled, and the operator simply forces twice as much water through one serving’s worth of ground coffee, you’re getting a bitter, watery perversion, rather than a taller, stronger version of a good drink.

Triple Cappuccino. Simply three cappuccinos, usually served in a 12-ounce mug or 16-ounce glass, made with three doses of ground coffee. On behalf of the medical establishment, I should point out that this drink is probably not good for one’s health.

Double Caffe Latte. The amount of ground coffee is doubled and the amount of coffee brewed is doubled. Usually, the amount of hot milk and froth remains about the same as in a single caffe latte, or enough to fill a 16-ounce glass. Consequently, a double caffe latte is usually a stronger tasting drink than a single, but represents the same volume of liquid. As with the single caffe latte, the head of froth should be modest, and the drink still relatively milky.

Triple Caffe Latte. See above. Simply a very strong caffe latte, made with three servings of espresso brewed with a triple dose of ground coffee, together with enough hot milk and froth to fill a 16-ounce glass.

Mocha Latte. A taller, milkier version of the classic mocha (see above). If I were to suggest proportions for this invention, they would be one part properly strong espresso, one part properly strong chocolate, and three parts milk and froth. These proportions produce a drink that is milkier, taller, and more muted than the classic mocha, but still rich enough to satisfy.

Café Au Lait. In some American cafes, a drink made with about half American-roast, filter coffee, and about half hot milk and froth, usually served in a 12- or 16-ounce glass or bowl. The proportion of coffee to milk has to be larger than with the espresso-based caffe latte, because American filter coffee is so delicate in flavor and light in body compared to espresso.

Flavored caffe latte. The new American espresso cuisine’s most ubiquitous and purist-offending invention is the flavored latte, in which a caffe latte is transformed into a chocolate-mint latte, grenadine latte, cherry latte, or any number of other lattes, each through the addition of a dollop of the relevant Italian fountain syrup. The flavored caffe latte, made correctly (about 1/2 to 1 ounce of syrup to every serving of espresso and approximately 8 ounces of hot milk), should strike a judicious balance between the milk-muted bite of the espresso and the seduction of the syrup.

Iced Cappuccino. Best made with a single or double serving of freshly brewed espresso poured over crushed ice, topped with an ounce or two of cold milk, then some froth (not hot milk) from the machine to top it off. This drink should always be served in a glass. The triple contrast of coffee, milk, and froth, all bubbling around the ice, makes a pleasant sight on a hot day.

Espresso Granita. Traditional Italian-American granitas are made by freezing strong, unsweetened or lightly-sweetened espresso until it is slushy, removing it from the freezer, mixing it, putting it back in the freezer again, and repeating this process until a wonderfully grainy consistency is achieved. This strong, dark icy stuff is served in a parfait glass or sundae dish topped with lightly sweetened whipped cream.

Granita Latte, Granita. Frappucino (Starbucks). The granitas now popular in the United States are tall blender drinks that combine espresso, milk, sugar, and sometimes vanilla. The best are made fresh on demand in a commercial blender. Icy cold but laced with the perfume of just-brewed espresso, these can be splendid summer drinks. Less successful are granitas produced by dispensing machines, the kind with big see-through tanks filled with various colors of slush. Dispensing-machine granitas typically are made with either stale espresso or pre-made espresso concentrates. They tend to be flat and cloying compared to the fresh-made blender versions.

Chai, Chai Latte. Chai is a drink made with a mix of intensely flavored spices (ginger, cinnamon, cardomom), black tea, and honey or sugar, all mixed in frothed milk and typically served in a tall, latte-sized glass. Although chai is based on traditional recipes from central Asia, the current American version was developed and popularized by the espresso cart culture of the Pacific Northwest. Chai drinks contain no espresso or coffee, but the use of frothed milk as their vehicle most definitely make them an important component of the new espresso cuisine. To my palate, the best versions of chai are the most traditional, those that combine fresh honey, a liquid concentrate made by boiling actual ground spices, and good black tea. Chai made from “instant chai” mixes can range from decent to absolutely awful: shallow and brassy sweet.


Espresso Cuisines : American Style Drinks

Americans have begun to subject the classic espresso cuisine to their own brand of cultural innovation. In general, it would seem that we are frustrated by the brevity and simplicity of the classic Italian and Italian-American cuisines, and want bigger drinks with more in them. Perhaps an ounce-and-a-half of coffee in a tiny cup does lack comfort in a coffee shop in the middle of the Great Plains or a café in Manhatten.

The majority of these creations appear to have originated in Seattle, where a passion for Italian coffee and a shortage of actual Italians seem to have fueled a veritable orgy of home-grown espresso creativity.

Americano. A single serving of espresso with hot water added to fill a 6-ounce cup. Note that simply running 6 ounces of hot water through a single dose of ground coffee will not produce an Americano, but will produce 6 ounces of thin, bitter, overextracted espresso. The Americano allows a regular 1 1/4-ounce serving of espresso to preserve its integrity and perfume, while stretching it to 5 or 6 ounces by adding the hot water.

Double Cappuccino. If this innovation is made correctly, you should get no more than 3 ounces of uncompromised espresso, brewed with double the usual amount of ground coffee, topped with 3 to 5 ounces of hot milk and froth, with emphasis on the froth. Usually served in an 8- to 10-ounce cup or mug. If the ground coffee is not doubled, and the operator simply forces twice as much water through one serving’s worth of ground coffee, you’re getting a bitter, watery perversion, rather than a taller, stronger version of a good drink.

Triple Cappuccino. Simply three cappuccinos, usually served in a 12-ounce mug or 16-ounce glass, made with three doses of ground coffee. On behalf of the medical establishment, I should point out that this drink is probably not good for one’s health.

Double Caffe Latte. The amount of ground coffee is doubled and the amount of coffee brewed is doubled. Usually, the amount of hot milk and froth remains about the same as in a single caffe latte, or enough to fill a 16-ounce glass. Consequently, a double caffe latte is usually a stronger tasting drink than a single, but represents the same volume of liquid. As with the single caffe latte, the head of froth should be modest, and the drink still relatively milky.

Triple Caffe Latte. See above. Simply a very strong caffe latte, made with three servings of espresso brewed with a triple dose of ground coffee, together with enough hot milk and froth to fill a 16-ounce glass.

Mocha Latte. A taller, milkier version of the classic mocha (see above). If I were to suggest proportions for this invention, they would be one part properly strong espresso, one part properly strong chocolate, and three parts milk and froth. These proportions produce a drink that is milkier, taller, and more muted than the classic mocha, but still rich enough to satisfy.

Café Au Lait. In some American cafes, a drink made with about half American-roast, filter coffee, and about half hot milk and froth, usually served in a 12- or 16-ounce glass or bowl. The proportion of coffee to milk has to be larger than with the espresso-based caffe latte, because American filter coffee is so delicate in flavor and light in body compared to espresso.

Flavored caffe latte. The new American espresso cuisine’s most ubiquitous and purist-offending invention is the flavored latte, in which a caffe latte is transformed into a chocolate-mint latte, grenadine latte, cherry latte, or any number of other lattes, each through the addition of a dollop of the relevant Italian fountain syrup. The flavored caffe latte, made correctly (about 1/2 to 1 ounce of syrup to every serving of espresso and approximately 8 ounces of hot milk), should strike a judicious balance between the milk-muted bite of the espresso and the seduction of the syrup.

Iced Cappuccino. Best made with a single or double serving of freshly brewed espresso poured over crushed ice, topped with an ounce or two of cold milk, then some froth (not hot milk) from the machine to top it off. This drink should always be served in a glass. The triple contrast of coffee, milk, and froth, all bubbling around the ice, makes a pleasant sight on a hot day.

Espresso Granita. Traditional Italian-American granitas are made by freezing strong, unsweetened or lightly-sweetened espresso until it is slushy, removing it from the freezer, mixing it, putting it back in the freezer again, and repeating this process until a wonderfully grainy consistency is achieved. This strong, dark icy stuff is served in a parfait glass or sundae dish topped with lightly sweetened whipped cream.

Granita Latte, Granita. Frappucino (Starbucks). The granitas now popular in the United States are tall blender drinks that combine espresso, milk, sugar, and sometimes vanilla. The best are made fresh on demand in a commercial blender. Icy cold but laced with the perfume of just-brewed espresso, these can be splendid summer drinks. Less successful are granitas produced by dispensing machines, the kind with big see-through tanks filled with various colors of slush. Dispensing-machine granitas typically are made with either stale espresso or pre-made espresso concentrates. They tend to be flat and cloying compared to the fresh-made blender versions.

Chai, Chai Latte. Chai is a drink made with a mix of intensely flavored spices (ginger, cinnamon, cardomom), black tea, and honey or sugar, all mixed in frothed milk and typically served in a tall, latte-sized glass. Although chai is based on traditional recipes from central Asia, the current American version was developed and popularized by the espresso cart culture of the Pacific Northwest. Chai drinks contain no espresso or coffee, but the use of frothed milk as their vehicle most definitely make them an important component of the new espresso cuisine. To my palate, the best versions of chai are the most traditional, those that combine fresh honey, a liquid concentrate made by boiling actual ground spices, and good black tea. Chai made from “instant chai” mixes can range from decent to absolutely awful: shallow and brassy sweet.


Espresso Cuisines : American Style Drinks

Americans have begun to subject the classic espresso cuisine to their own brand of cultural innovation. In general, it would seem that we are frustrated by the brevity and simplicity of the classic Italian and Italian-American cuisines, and want bigger drinks with more in them. Perhaps an ounce-and-a-half of coffee in a tiny cup does lack comfort in a coffee shop in the middle of the Great Plains or a café in Manhatten.

The majority of these creations appear to have originated in Seattle, where a passion for Italian coffee and a shortage of actual Italians seem to have fueled a veritable orgy of home-grown espresso creativity.

Americano. A single serving of espresso with hot water added to fill a 6-ounce cup. Note that simply running 6 ounces of hot water through a single dose of ground coffee will not produce an Americano, but will produce 6 ounces of thin, bitter, overextracted espresso. The Americano allows a regular 1 1/4-ounce serving of espresso to preserve its integrity and perfume, while stretching it to 5 or 6 ounces by adding the hot water.

Double Cappuccino. If this innovation is made correctly, you should get no more than 3 ounces of uncompromised espresso, brewed with double the usual amount of ground coffee, topped with 3 to 5 ounces of hot milk and froth, with emphasis on the froth. Usually served in an 8- to 10-ounce cup or mug. If the ground coffee is not doubled, and the operator simply forces twice as much water through one serving’s worth of ground coffee, you’re getting a bitter, watery perversion, rather than a taller, stronger version of a good drink.

Triple Cappuccino. Simply three cappuccinos, usually served in a 12-ounce mug or 16-ounce glass, made with three doses of ground coffee. On behalf of the medical establishment, I should point out that this drink is probably not good for one’s health.

Double Caffe Latte. The amount of ground coffee is doubled and the amount of coffee brewed is doubled. Usually, the amount of hot milk and froth remains about the same as in a single caffe latte, or enough to fill a 16-ounce glass. Consequently, a double caffe latte is usually a stronger tasting drink than a single, but represents the same volume of liquid. As with the single caffe latte, the head of froth should be modest, and the drink still relatively milky.

Triple Caffe Latte. See above. Simply a very strong caffe latte, made with three servings of espresso brewed with a triple dose of ground coffee, together with enough hot milk and froth to fill a 16-ounce glass.

Mocha Latte. A taller, milkier version of the classic mocha (see above). If I were to suggest proportions for this invention, they would be one part properly strong espresso, one part properly strong chocolate, and three parts milk and froth. These proportions produce a drink that is milkier, taller, and more muted than the classic mocha, but still rich enough to satisfy.

Café Au Lait. In some American cafes, a drink made with about half American-roast, filter coffee, and about half hot milk and froth, usually served in a 12- or 16-ounce glass or bowl. The proportion of coffee to milk has to be larger than with the espresso-based caffe latte, because American filter coffee is so delicate in flavor and light in body compared to espresso.

Flavored caffe latte. The new American espresso cuisine’s most ubiquitous and purist-offending invention is the flavored latte, in which a caffe latte is transformed into a chocolate-mint latte, grenadine latte, cherry latte, or any number of other lattes, each through the addition of a dollop of the relevant Italian fountain syrup. The flavored caffe latte, made correctly (about 1/2 to 1 ounce of syrup to every serving of espresso and approximately 8 ounces of hot milk), should strike a judicious balance between the milk-muted bite of the espresso and the seduction of the syrup.

Iced Cappuccino. Best made with a single or double serving of freshly brewed espresso poured over crushed ice, topped with an ounce or two of cold milk, then some froth (not hot milk) from the machine to top it off. This drink should always be served in a glass. The triple contrast of coffee, milk, and froth, all bubbling around the ice, makes a pleasant sight on a hot day.

Espresso Granita. Traditional Italian-American granitas are made by freezing strong, unsweetened or lightly-sweetened espresso until it is slushy, removing it from the freezer, mixing it, putting it back in the freezer again, and repeating this process until a wonderfully grainy consistency is achieved. This strong, dark icy stuff is served in a parfait glass or sundae dish topped with lightly sweetened whipped cream.

Granita Latte, Granita. Frappucino (Starbucks). The granitas now popular in the United States are tall blender drinks that combine espresso, milk, sugar, and sometimes vanilla. The best are made fresh on demand in a commercial blender. Icy cold but laced with the perfume of just-brewed espresso, these can be splendid summer drinks. Less successful are granitas produced by dispensing machines, the kind with big see-through tanks filled with various colors of slush. Dispensing-machine granitas typically are made with either stale espresso or pre-made espresso concentrates. They tend to be flat and cloying compared to the fresh-made blender versions.

Chai, Chai Latte. Chai is a drink made with a mix of intensely flavored spices (ginger, cinnamon, cardomom), black tea, and honey or sugar, all mixed in frothed milk and typically served in a tall, latte-sized glass. Although chai is based on traditional recipes from central Asia, the current American version was developed and popularized by the espresso cart culture of the Pacific Northwest. Chai drinks contain no espresso or coffee, but the use of frothed milk as their vehicle most definitely make them an important component of the new espresso cuisine. To my palate, the best versions of chai are the most traditional, those that combine fresh honey, a liquid concentrate made by boiling actual ground spices, and good black tea. Chai made from “instant chai” mixes can range from decent to absolutely awful: shallow and brassy sweet.


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