What kind of coffee would you like to order in a coffee shop for the first time? Introduction to the most popular Coffee categories in the World

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Do you remember the feeling of being confused about the beverage name on the menu when you walked into the cafe for the first time? Has there ever been a situation where the coffee you get is completely different from what you want? For example:

Matcha latte has no coffee, American coffee has no beauty (Cantonese stalk), and the old lady has no wife in the cake. (Hello! Miss! )

Earlier, a British coffee made a "no-nonsense coffee guide", which sparked a heated discussion after it was posted online. This "guide" uses a rude ✘ to cross out the common style names of those coffee menus, and then simply make a noun explanation:

These are the classic products in the global cafe menu, which almost every household has. As soon as the menu came out, it immediately got a lot of likes from netizens!

Many netizens said that if they had such an easy-to-understand coffee menu when they went to a coffee shop for the first time, they would not be embarrassed.

In fact, each one is obviously simple in raw materials and not complicated in practice, so why are there so many names? Next, from a simple point of view, as well as from the perspective of coffee culture, let's take a look at the sources and stories behind the names of popular coffee products. What kind of coffee are they?

Espresso / espresso Espresso

Simple understanding: ultra-thick, ultra-small amount of coffee liquid

Espresso is the past participle of the Italian word esprimere, which comes from the Latin exprim word, meaning "squeeze out". However, some linguists believe that its meaning is similar to that of English express, with the meaning of "fast and personal". Although the two interpretations of etymology are different, they just reflect the two characteristics of espresso.

In the era of rapid development in the industrial era of the 18th-19th century, in order to quickly extract a cup of refreshing coffee, Italians used the pressure generated by the steam engine to allow hot water to quickly pass through the coffee powder and extract the rich coffee liquid. So in 1884 he made a machine that used steam-powered pressurization to extract coffee and applied for a patent, which is what we now call an espresso machine.

The general espresso is mostly made of blended coffee beans because of its low cost and stable flavor quality. With coffee consumers' further pursuit of flavor, some coffee shops now begin to use single-area coffee beans (single-product coffee beans) espresso, also known as SOE (Single Origin Espresso).

Espresso is characterized by the need for pressurized extraction, a small amount (usually only 15-40ml), no dilution, high concentration, rich golden oil, rich taste and strong taste.

American Coffee Americano

Simple understanding: add water to dilute espresso

It is rumored that during World War II, American soldiers could not drink the choking and strong espresso in Italy, so they added the pressurized extracted espresso to hot water and diluted it.

The English name of American coffee is Americano. According to the definition of Cambridge Dictionary: a type of coffee drink made by adding hot water to espresso coffee, adding hot water to espresso (espresso--) is Americano. In short, espresso diluted by water is American coffee.

American coffee is characterized by the use of espresso, diluted with water, strong aroma, moderate concentration, and can be adjusted according to its own taste.

Latte Caffe' Latte/Coffee Latte

Simple understanding: milk coffee

About the origin of lattes, we most often hear about the invention of a semi-automatic steam pressurized coffee machine in Italy in the early 20th century, which adds steamed milk to extracted espresso. Latte means "milk" in Italian (so not all lattes are necessarily coffee), so "Caffe Latte" originally means the fusion of coffee (caffe) and milk (latte).

But some people argue that this milk coffee drink was not invented by the Italians, but after the end of the war between the Ottoman Empire of Turkey and Vienna, the Viennese could not get used to the coffee brewed by the Turks, so they added milk and honey. Some people argue that it was the coffee drinking habit of the Dutch when they were stationed in Indonesia in 1660, while others said that it was the French drinking method when the Dutch brought milk coffee beans from Indonesia to France.

Whatever the origin, the way we drink lattes now is that espresso is mixed with the milk that steam sends out the family. So latte is characterized by the use of espresso, the finished product contains milk, (hot) with delicate and smooth milk foam, a balance between milk and coffee aroma, and a mellow and smooth taste.

Cappuccino Cappuccino

Simple understanding: frothy milk coffee with marshmallow taste

Cappuccino is the transliteration of "Cappuccino", a word derived from the Italian word "Cappuccio- headscarf". Careful friends may have noticed that the two words refer to the difference between the letter n, which is the inspiration for the cappuccino style-the church of St. Francis, the church of Capuchin.

The church wore a dark brown robe and a pointed hat folded from a headscarf when it came to missionary work in Italy. At that time, the Italians had an idea to beat the milk into a dense and stable foam and pour it into the espresso. The coffee in the cup showed a circle of brown close to the color of the robe, and then molded the milk on the surface of the coffee with a spoon to form a pointed hat.

Because the pronunciation of Capuchin and Cappucci is similar, the Italian put n into Cappuccio without changing the rhythm of pronunciation, and finally named the cup of milk coffee after the word Cappuccino.

Cappuccino is characterized by the use of espresso, the finished product has a lot of milk, (hot) has thick and dense milk foam, a balance between milk and coffee aroma, and a mellow taste.

Australian White / Xiaobai / Fragrance White Coffee Flat white

Simple understanding: milk coffee with strong coffee flavor

From the southern hemisphere to the whole world, the origin of Flat white is still a topic of debate between New Zealand and Australia for decades. Australian Alan Preston claimed that he opened the Moors Espresso Bar Cafe in Sydney in 1985 and invented the coffee, while New Zealand barista Fraser McInnes said he accidentally made a cup of cappuccino with not enough milk when he was working in a cafe in Wellington in 1989 and gave it a new name.

As for where the real place of origin is, there is no way to find out at present. The Australian practice is to use a smaller glass (about 3oz), using a single espresso mixed with a small amount of dried hot milk, the thickness of the foam will be half as thin as the latte. New Zealand, on the other hand, uses a normal-sized glass and then uses a double espresso to mix the hot milk, which is also thinner.

No matter which school of practice, the characteristic of Flat white is that although it is also a mixture of milk and coffee, but compared with latte and cappuccino, Flat white milk content will be less, coffee flavor will be more prominent! Therefore, those who want to drink milk coffee but do not want to drink too much milk can choose Flat white. The coffee is full-bodied and smooth.

Dirty coffee Dirty

Simple understanding: can only be cold, unstirred, hierarchical, strong coffee flavor of milk coffee

This is a kind of coffee that only became popular around 2018. As its name suggests, the whole coffee surface is visually covered with the thick fat of espresso, creating the feeling that the coffee liquid is stained with white milk.

Dirty emphasizes the use of frozen milk with high milk fat content, frozen cups and espresso to float on the milk meter, so you need to use an ice cup to fill the iced milk and catch the extracted espresso directly. Espresso is hot and has a layer of coffee fat, so it floats on the surface of the milk and slowly shows a gradual effect.

Dirty is varied in taste, from strong to light, from deep to shallow, the first sip is full-bodied coffee, the last sip is sweet, so do not drink Dirty for too long, do not stir to drink, if you can try to finish a cup of Dirty, experience the gradual charm ~

Mocha coffee (Coffee Mocha)

Simple understanding: milk coffee with chocolate / black cocoa

The word "mocha" in Mocha comes from the port of Mocha in Yemen. As the first country in the world to grow coffee beans on a large scale, Yemen began to export its first batch of coffee beans to Europe in the early 17th century, when there was only a small port in Mocha. Goods exported here are printed with "MOCHA" to prove that they are transported from the port of Mocha, so Europeans call the delicious coffee shipped from the port of Mocha "mocha coffee".

Although mocha coffee beans are petite, they have a very fragrant flavor. The sour taste is obvious, with a strong mellow thickness and a sense of fermentation, moderate sweet taste and a strong black cocoa aroma in the aftertaste.

By the 18th century, the port of Mocha was controlled by the Ottoman Empire, a multi-ethnic empire established by the Turks, and the Turks preferred Yemeni coffee, so fewer and fewer Yemeni coffee beans were exported to Europe. At that time, Italians missed the rich cocoa aroma of mocha beans so much that they tried to add black cocoa to espresso and started a new round of mocha craze-mocha.

The characteristics of mocha coffee: the use of espresso, the addition of black cocoa / chocolate, most mocha coffee on the market is sweet, full-bodied, smooth and sweet.

Hand-brewed coffee Hand Drip

Simply understood as: overall balance, clean taste, distinct aroma and flavor of dripping coffee

Hand punching was first invented by Ms. Melita in Germany at the beginning of the 20th century. At that time, when she was making coffee at home, she suddenly used her son's blotting paper as filter paper to brew the coffee powder, and accidentally extracted a cup of coffee that tasted different from the past.

After several improvements, Merita filter paper and ceramic filter cups were patented in Germany in 1908 and sold very well in Europe, and the world finally drank clean and residue-free filter coffee. Compared with espresso and drip filter coffee, the overall cleanliness of coffee is higher, and you can also choose your own coffee beans according to your own taste preferences.

Nowadays, there are more and more choices of individual coffee beans, and many small partners are also quite tangled in the choice. Here is a little trick to teach you a choice of hand-brewed coffee beans: those who like sour and refreshing beans can choose beans from shallow roasted African regions, those that are soft and sour and taste mellow, while beans from Central America like beans that are not sour at all, those with high thickness and solid taste can choose beans from Asia and island regions.

Remember, either the more expensive coffee beans are, the better they are! The most important thing is to choose what you like! In the flavor description, the flower and fruit flavor is mainly, most of them are sour, the more fruit description, the higher the sweet and sour taste. Nuts are mainly described, most of them are soft and sour, and most of them are not sour without flowers and fruits.

Cold Coffee / Ice drop Coffee Cold Blew/Ice Drip coffee

Simple understanding: iced coffee extracted at low temperature and taste clean, full and smooth

Legend has it that in 1660, the Dutch crew carried coffee back to Europe from colonial Indonesia. On the way, because there was no hot water on board, they could not drink hot coffee, so they came up with coffee extracted with cold water, which tasted soft and delicious and smelled good to the nostrils, not just the crew. Even ordinary people love it. Later, Japanese businessmen transformed the story into the origin of iced coffee.

Whether it is ice-drop coffee or cold-extracted coffee, both use low-temperature extraction. Compared with other coffee extracted by hot water, cold water has no heat to promote the movement of water molecules, and the bitter substance of coffee is difficult to release at low temperature, so the taste of cold extracted coffee / ice drop coffee will be cleaner and fresher. Long-term extraction also makes the coffee in the good flavor substances fully released, so the taste is also very full.

It takes a long time to extract, and the caffeine content of ice drop coffee / cold extract coffee will be higher than that of drip filter coffee and Italian coffee, so you need pick-me-up buddies, you can choose them.

Photo Source: Internet