FANCY CUPS OF JOE

Coffee, java, joe…no matter what you call it, this beverage gets most of us going in the morning. For many, it keeps us going all day.

In the last few years coffee has gotten all dressed up. Coffee houses like Starbucks have sprung up all over and baristas, persons who prepare specialty coffee drinks, serve fancy coffees like cappuccinos, frappes and the like.

Coffee shop drink menus can be mind-boggling, with hardly no such thing as ordering “ordinary” coffee. This is so much so that some folks avoid going to the coffee shop because they don’t have a clue what to order. Consumers in the United States believe that 48% of their coffee is specialty, according to the National Coffee Association of America.

So, trying to sort all the fancy names out, it takes a little digging to get to the bottom line on what distinguishes all these different types of coffee drinks.

Let’s start out with brew types. Not all coffee is brewed alike. Different styles can result in changes in flavor and strength of each drink. Drip brew is what most of us do. Ground coffee is added to a brew basket and placed in an automatic coffee machine. Gravity is used to pass water through the grounds with the result being a traditional cup of coffee.

Pour over is another method where boiling water is poured slowly through the grounds as they set in a filter basket. Coffee drips into single cups, resulting in a strong brew.

With the cold brew method, coarsely ground coffee is placed in room-temperature water and allowed to steep for an extended period of time. This will give a less bitter brew while still maintaining a high caffeine content.

That brings us to the famed espresso that we hear about all the time lately. To make espresso, pressurized hot water is passed through a filter containing finely ground dark roasted beans using a cappuccino or espresso machine. The force of the water produces a highly concentrated coffee shot. This is the method most commonly used for the base of many coffee drinks.

Last but not least is ristretto. This method is similar to espresso where pressurized water is passed through coffee grounds but it uses half the amount of water. The shorter brewing cycle creates a more controlled and darker shot of espresso.

These brewing methods and various ingredients are what determine the various coffee drinks. Most coffee drinks consist of three common ingredients; espresso, steamed milk or foam and additional toppings.

Peruse some of these definitions before your next trip to a coffee shop and you will be able to order like an expert!

*ESPRESSO. This is also known as short black and has about an ounce of highly concentrated coffee.

*DOUBLE ESPRESSO. This one may be listed as doppio, which is the Italian word for double. It is highly concentrated and strong.

*RED EYE. A boost of caffeine is added to a standard cup of coffee.

*BLACK EYE. The doubled version of the Red Eye, you will never sleep!

*AMERICANO. This is a popular breakfast drink, thought to have originated in WWII. Soldiers would add water to coffee to extend their rations. The water would dilute the espresso while still maintaining a high level of caffeine.

*LONG BLACK. Originating in New Zealand and Australia, it is similar to the Americano, but has more cream.

*MACCHIATO. The word itself means mark or stain and refers to the mark that steamed milk leaves on the surface of the espresso as it is dashed into the drink. Flavoring syrups are often added to the drink according to customer preference.

*LONG MACCHIATO. A taller version of the original and is identifiable by the distinct layers of coffee and steamed milk.

*CORTADO. This takes the Macchiato one step further by evenly balancing the espresso with warm milk in order to reduce acidity.

*BREVE. This is a decadent twist on the average espresso. Half-and-half is added to create a rich, creamy texture.

*CAPPUCCINO. This is a creamy coffee drink that is usually consumed at breakfast in Italy and loved in the United States. It is associated with indulgence and comfort due to its thick, foamy layer and additional flavoring with a dusting of cocoa powder to coat the top layers of steamed milk.

*FLAT WHITE. Also originating in New Zealand and Australia, it is similar to the Cappuccino but lacks the foam layer and chocolate powder, keeping it creamy rather than frothy. It is a dairy beverage with a strong taste of coffee and is made with a small amount of steamed milk and a thin layer of microfoam.

*CAFÉ LATTE. This drink consists of one-third espresso, two-thirds heated milk and a small amount of foam. The foam can be poured in such a way to create a picture. Latte art is a topic in its own right.

*MOCHA. This is a coffee and hot chocolate hybrid. Chocolate powder or syrup gives it a rich and creamy flavor and cuts the acidity of the espresso.

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

*AFFOGATO. This is more of a dessert coffee than a drink. It is made by pouring a shot of espresso over a scoop of vanilla ice cream to create a sweet after-meal drink.

*CAFÉ AU LAIT. These are made with French press coffee instead of an espresso shot to bring out the different flavors in a coffee. It is paired with scalded milk instead of steamed milk and poured at a 50/50 ratio. Incidentally, steamed milk is milk that has been heated with steam incorporated into it and normally poured into an espresso to make cappuccino whereas scalded milk is milk that has been heated slowly until a “skin” forms on top. The skin is discarded and the milk is never allowed to boil.

*ICED COFFEE. Exactly as the name implies, this is a popular drink in the summer and served cold. Different flavored syrups are sometimes added and it can be made with either milk or water.

Almost gone are the days when you can order just a coffee. How can the simple brew that our ancestors steamed over open fires become so diversified? I am reminded of this since we have a barista in the family. Corban Privett does the honors part-time in his wife’s candy store in Shipshewana, IN, Naomi’s Candies. It is when I looked at their board that I realized just how many different choices there are and that coffee isn’t just coffee any more.

I have never had a specialty coffee, it is still on my bucket list. However, next time I walk into a coffee shop, I will be able to order like a pro!