The second part of my stroll through coffee drinks the world over…
Eggnog Latte is drunk in the winter and is a blend of steamed milk, eggnog, a shot of espresso and a lunch of nutmeg
Eiskaffee is German for “ice cream coffee” and is a mix of coffee, milk, sweetener, ice cream and whipped cream (optional)
English Coffee is filter coffee with gin, cream and sugard added
Espressino is a mix of espresso, steamed milk and cocoa powder (see Marrocchino)
Espresso is brewed by forcing nearly boiling water, 86-95 C(187-203 F), through ground coffee beans to give a thicker consistency than regular filter coffee
Espresso Romano is a shot of espresso with lemon rind and sugar added to it
Espressino is served in a small glass and is a shot of espresso, cocoa powder and milk froth. an Italian invention (see Marocchino)
Flat White is an Antipodean invention, an espresso that has a similar proportion of milk to coffee as a cafe latte or cappuccino but the difference is the texture of the milk and the number of espresso shots
Frappuccino is a name registered by Starbucks for an iced drink, often with coffee in it
Gaelic Coffee is a liqueur coffee made with Drambuie or Glayva
Gafeh Rom is made by adding black coffee to condensed milk
Galeo is a Portugese drink. It comes in a tall glass and is one quarter espresso to three quarters foamed milk (see Meia de Lette and Chinesa)
Garoto is an espresso, ‘cut’ with a small amount of warm milk to reduce the acidity of the coffee (see Cafe Cortado, Pingo)
Guillermo is one or two shots of espresso poured hot over line and, if desired, ice and a touch of milk
Greek Frappe is a foam-covered iced coffee made from instant coffee and popular in Greece
Green Eye is filter coffee with a triple shit of espresso (see Triple Death)
Half-Caf is a drink made with half caffeinated and half decaffeinated coffee beans
Iced Coffee is a cold version of filter coffee, with or without milk. In Australia, a highly popular coffee flavoured milk drink in a carton is Farmer’s Union Iced Coffee
Indian Filter Coffee is a sweet, milky coffee made from a mixture of dark roasted coffee beans (70-80%) and chicory (20-30%) (se South Indian Coffee, Madras Filter Coffee or Kaapi)
Instant Coffee is dehydrated into powder or granules to which hot water/milk is added
Irish Coffee benefits from the addition of whisky and cream and sweetened with sugar
Jamaican Coffee is a liqueur coffee. Filter coffee has Tia Mari and Rum added to it, along with cream and sugar
Java is American slang for coffee
Kaapi is a sweet, milky coffee made from a mixture of dark roasted coffee beans (70-80%) and chicory (20-30%) (se South Indian Coffee, Madras Filter Coffee or Indian Filter)
Kaffee Fertig is a liqueur coffee made with prune schnapps, sugar and cream
Keoke Coffee is filter coffee with brandy, kahlua, cream and sugar added
Kopi Susu is popular in Indonesia, Borneo and Malaysia and, like Ca Phe Sua Nong, is made by adding black coffee to half a glass of sweetened condensed milk
Kopi Tubruk is made by adding black coffee to half a glass of milk that has been sweetened with sugar
Latte Macchiato differs to a latte in that the espresso is added to the milk, rather than the other way round, that only half a shot of espresso is used, more foam is added than milk and it is often drunk as a layered drink
Liqueur Coffee is, as it implies, coffee with the addition of the liqueur of your choice. The liqueur is added first, followed by a teaspoon of sugar, then filter coffee, then cream poured over the back of a cold spoon. The sugar ensures that the cream floats on the top freely.
Lungo is an espresso made with more water than usual
Madras Filter is a sweet milky coffee made from dark roasted coffee beans (70–80%) and chicory (30–20%), especially popular in India (see South Indian Coffee)
Meia de Lette is a Galeo but the proportions are milk and coffee 1:1
Mélange is popular in Austria, the Netherlands and Switzerland and is a mixture of cappuccino and latte
Macchiato is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino a Macchiato has a much stronger and more aromatic taste
Marrochino is served in a small glass and is a shot of espresso, cocoa powder and milk froth (see Espressino)
Mazagran is a Portugese iced coffee served in a tall glass, made with espresso, lemon and ice, and sometimes sugar, rum or water
Melya is coffee with the addition of cocoa powder and honey
Mocha is one third espresso, two thirds milk, with the addition of cocoa or chocolate powder
Monks Coffee is a liqueur coffee made with Benedictine, sugar and cream
Oleang/Oleng is a Thai favourite. A blend of coffee, sesame and corn, it is served over ice
Pharisäer/Pharisee is popular in Germany and consists of a large mug of coffee, a double shot of rum and cream
Pingo is an espresso, ‘cut’ with a small amount of warm milk to reduce the acidity of the coffee (see Cafe Cortado, Garoto)
Priest Coffee is a liqueur coffee made with Brennevin (Icelandic schnapps), sugar and cream
Pumpkin Spice Latte, a Starbucks drink, consists of steamed milk, espresso, sugar, vanilla extract, foam and a pinch of pumpkin pie spice
Pocillo is a shot of unsweetened coffee
Raspberry Mocha is a regular Mocha with raspberry flavouring
Red Eye is filter or dripped coffee with a single shot of espresso. This drink is also known as a Shot in the Dark.
Red Tie is a Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a single shot of espresso
Red Tux is a Zebra Mocha with the addition of raspberry flavouring
Regular Coffee in New York City, Boston, and Philadelphia, a regular coffee is one with milk (or cream) and sugar. A variant phrasing is coffee regular.
Ristretto is a very “short” shot of espresso coffee. Originally this meant pulling a hand press faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the flavorful coffee oils. The shot could then be described as bolder, fuller, with more body and less bitterness.
Rüdesheimmer Coffee is an alcoholic coffee drink from Rüdesheim in Germany invented in 1957 by Hans Karl Adam. It is made with Asbach Uralt brandy with coffee and sugar, and is topped with whipped cream.
Russian Coffee is a liqueur coffee made with vodka, sugar and cream
Seville Coffee is a liqueur coffee made with Cointreau, sugar and cream Shin Shin is a liqueur coffee made with rum, sugar and cream
Skinny Latte is a reduced calorie latte made with steamed non-fat milk
South Indian Coffee is a sweet milky coffee made from dark roasted coffee beans (70–80%) and chicory (30–20%), especially popular in India (see Madras Filter, Kaapi, Indian Filter)
Soy Latte is a latte made with steamed soy milk
Toddy is the same as cold press/cold brew, in that it refers to steeping coffee beans in water at room temperature or colder for 12 hours or more before grinding the beans to make filter coffee which can be drunk hot or cold
Triple C’s is another Starbucks drink – it is a cinnamon dolce latte with caramel and chocolate syrup
Triple Death is dripped coffee with a triple shot of espresso (see Green Eye)
Turkish Coffee is made by immersing the coffee grounds in water which is hot but not boiling for long enough to dissolve the flavoursome compounds. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), and çok şekerli (a lot of sugar; one and a half or two level teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on a moderate heat so that the coffee does not come to the boil too quickly, without time to extract the flavour. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee comes to the boil the pot is removed from the heat. It is usually kept off the heat for a short time, then brought to the boil a second and a third time, then the coffee is poured into the cups. Getting the thickest possible layer of foam is considered the peak of the coffee maker’s art. Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve, and the cup with the most foam is considered the best of the lot.
Vienna Coffee is the name of a popular traditional cream based coffee drink. It is made by preparing two shots of espresso in a standard sized coffee cup and infusing the coffee with whipped cream (as a replacement for milk and sugar) until the cup is full. Then the cream is twirled and optionally topped off with chocolate sprinkles
White Coffee is popular in Malaysia. The coffee beans are roasted with palm-oil margarine, and the resulting coffee is served with condensed milk. The taste is smooth and sweet, and is often served iced.
Wiener Melange is one small espresso served in a large cup of coffee with steamed milk foam added to the coffee
Witch’s Coffee is a liqueur coffee made with strega, sugar and cream Yuang Yuang or Ying Yong is a mixture of coffee and Hong Kong milk tea (black tea with condensed milk added to it)
Zebra Mocha, sometimes known as a “Black Tux” or a “Black and White”, is a mixture of regular mocha with a white chocolate mocha