Milk coffee is a category of coffee-based drinks made with milk. Johan Nieuhof, the Dutch ambassador to China, is credited as the first person to drink coffee with milk when he experimented with it around 1660.[1]
A breve is an espresso made with a steamed mixture of half milk and half cream (i.e., half and half). Its size can vary. The name relates to the use of cream and milk.[2][3]
Café au lait
Café au lait served in Oslo, Norway; espresso and steamed milk, served in a bowl
A café au lait is the French way of preparing 'coffee with milk' both at home and in Cafés in Europe. Café au lait stems from the same continental tradition as caffè latte in Italy, café con leche in Spain, kawa biała ('white coffee') in Poland, tejeskávé in Hungary, Milchkaffee in Germany, Wiener Melange in Austria,[4]koffie verkeerd in the Netherlands, lait russe in Belgium, and café com leite in Portugal and Brazil, meaning simply 'coffee with milk'.
In northern Europe, café au lait is the name most often used in coffee shops for what other places is a caffè latte. The term café au lait has been used for espresso and milk since the 1950s in places including the United Kingdom, Netherlands, Belgium, Germany, Denmark, Norway and Sweden. In the United States, café au lait is defined as a coffee drink consisting of strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio.[citation needed]
Cà phê sữa
A cà phê sữa đá
Vietnamese cà phê sữa đá or 'iced milk coffee', is made with a dark roast, often with chicory, brewed with a small metal Vietnamese drip filter into a cup containing sweetened condensed milk. The condensed milk and coffee are stirred together and then poured over ice. Cà phê sữa nóng – literally, 'hot milk coffee' – excludes the ice.
Café bombón was made popular in Valencia, Spain, and spread gradually to the rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Indonesia, Malaysia, Thailand and Singapore the same recipe for coffee which is called kopi susu panas (Malaysia) or gafeh rornlit.'hot coffee' (Thailand) has already been around for decades and is very popular in mamak stalls and kopitiams in Malaysia. A café bombón, however, uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at the same ratio. On the Canary Islands a variety named café proprio or largo condensada is served using the same amount of condensed milk but a café largo or espresso lungo. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.[citation needed]
Cafe hafuch
Cafe hafuch or 'upside down coffee' is a popular drink in Israel.[5] Steamed milk is first added to the cup, then espresso is carefully added to give a layered appearance. Milk foam is sometimes spooned on to the top to finish. 'Upside down' refers to this method of adding the ingredients, as in most milk-and-coffee drinks, the coffee is first in the cup, and the milk goes in second.[6]
Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up between approximately 150 and 180 millilitres (5 and 6 US fluid ounces). A cappuccino usually exceeds the height of the cup, making the foam visible above the side of the cup. A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.[citation needed]
A cortado (also known as pingado or garoto) is an espresso "cut" (from the Spanish and Portuguesecortar) with warm milk to reduce the acidity. The ratio of milk to coffee is between 1:1 – 1:2, and the milk is added to the espresso. Though the steamed milk has little foam, many baristas make some microfoam to make latte art. It is popular in Spain and Portugal, in Norway as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is known as a cortadito. It is usually served in a special glass, often with a metal ring base and a metal wire handle. There are several variations, including cortado condensada (espresso with condensed milk) and leche y leche (with condensed milk and cream on top). In the United States it is sometimes known as a Gibraltar. It differs from cappuccino in having little or no milk foam, and from flat white in that the cortado's corto shot of espresso is reduced in volume and caffeine content to the flat white's cortissimo.
Café con leche is one of the most common Spanish drinks that include coffee. It consists basically of two ingredients: coffee (as an infusion) and milk, with a proportion that varies according to local Spanish provinces, but is around the same amount. Generally, the term café con leche also implies the size of the cup used, which is usually large, between 200 and 250 ml (this cup is also called breakfast cup in some countries). The mixture of coffee and milk in a slightly smaller container is called a cortado (although in addition to the size the proportion of the constituents also changes).
Eiskaffee, literally 'ice cream coffee', is a popular German drink consisting of chilled coffee, vanilla ice cream, and sometimes sugar or whipped cream.[citation needed]
Flat white is an espresso with a similar proportion of coffee to milk as a latte and a cappuccino, the main difference being the texture of the milk and (in some regions) the number of espresso shots.
It became popular in New Zealand in the late 1980s and has since spread to the UK, where it was first served at independent cafes in London such as Department of Coffee and Social Affairs and Speak Easy where owners and staff from Australia and New Zealand brought the style of coffee into the UK before being adopted by chains Costa Coffee and Starbucks.[9] Available in the form of a 12 oz. double latte from Starbucks in the US since January 6, 2015,[10] it is rarely found in continental Europe.
In Australia and New Zealand it is traditionally made with two shots of espresso topped with stretched and textured milk. The milk is prepared by steaming air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact. The drink was traditionally served in a ceramic cup used for cappuccinos (approximately 220–260 ml in capacity), though present-day speciality cafes are more likely to serve it in smaller (150–160 ml) cups with two ristretto shots used, resulting in a drink noticeably stronger and less milky than a caffè latte.[citation needed]
Galão is a hot drink from Portugal made of espresso and foamed milk. Similar to caffè latte or café au lait, it comes in a tall glass with plenty of milk. With only half milk, it is known as meia de leite.[11] In Madeira, a large, milky coffee is known as a chinesa (literally, 'Chinese lady').[12][13]
Caffè gommosa
A shot of espresso poured over a single marshmallow. This originated in the coffeehouses of America's Pacific Northwest. The resulting drink is sweet and thick, leading to the name caffè gommosa, meaning 'rubbery coffee'.[citation needed]
Indian filter coffee
South Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground coffee powder in a traditional Indian filter. The drink known as kaapi is the Tamil phonetic rendering of coffee.
Kopi susu
Indonesian es kopi susu gula aren
Kopi susu 'milk coffee' is found in (at least) Brunei, Indonesia, and Malaysia and very similar to the Vietnamese cà phê sữa nóng. Served in a glass, kopi susu is made by mixing black coffee (Arabica) with about a quarter to half a glass of sweetened condensed milk, which is then let stand to cool and allow the grounds to sink to the bottom. Another version of kopi susu uses fresh milk.[citation needed]
In Indonesia, milk coffee with ice and palm sugar is called es kopi susu gula aren.[14]Kopi tubruk is as above but uses sugar instead of milk.
A latte is an espresso and steamed milk,[15][16] generally in a 1:3 to 1:5 ratio of espresso to milk, with a little foam on top.
In Italy it is called caffè latte or caffelatte, which means 'coffee and milk'. In northern Europe and Scandinavia the term 'café au lait' has traditionally been used for the combination of espresso and milk, but this term is used in the US for brewed coffee and scalded milk. In France, caffè latte is mostly known from American coffee chains; a combination of espresso and steamed milk equivalent to a latte is in French called grand crème and in German Milchkaffee or Melange. In Portuguese it is called galão.
Variants include the chocolate-flavored mocha, or replacing the coffee with another drink base such as masala chai (spiced Indian tea), mate or matcha, and other types of milk, such as soy milk or almond milk are also used.
Latte macchiato
Latte macchiato literally means 'stained milk'. This refers to the method of preparation, wherein the milk gets "stained" by the addition of espresso. It differs from latte firstly in that espresso is added to milk (rather than milk to espresso), secondly that it features more foam, rather than simply hot milk, thirdly in that often only ½ (or less) of an espresso shot is used, and fourthly in that it is often a layered drink, rather than being mixed as in a caffè latte. Simply, in a latte, the emphasis is on the coffee, while in a latte macchiato, the emphasis is on the milk.[citation needed]
Macchiato, meaning 'stained', 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 aromatic taste. The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is sometimes sprinkled over the drink.[17] Often the process is reversed and milk foam is floated on top of extracted coffee. A long macchiato will have two shots of espresso and a small amount of hot water (as per long black). A short macchiato will usually have one shot of coffee and less water (as per short black).
Melange is popular in Austria, Switzerland and the Netherlands, and is traditionally similar to latte and cappuccino. It consists of espresso, steamed milk, and milk foam served in a large cup. It is sometimes topped with whipped cream. Outside Austria, Melange is referred to as Wiener Melange. The Melange originated in the 1700s as a café drink in Austria.[citation needed]
A Wiener Melange is a speciality coffee drink similar to a cappuccino. The difference is sometimes assumed to be that the Melange is made with milder coffee[18] but the Viennese coffee company Julius Meinl describes a Wiener Melange as "One small espresso served in a large cup of coffee. Steam milk and add milk foam to coffee (=small milk coffee)".[19] At Cafe Sperl in Vienna, the Melange is 1/2 cup "black coffee" and 1/2 cup creamy milk, completed by milk foam.[20]
Splashed americano
A splashed americano is a variation of the caffè americano with an added dash of milk. The quantity of milk or cream can be adjusted according to personal taste, but is typically a small amount, less than would be used in a latte or cappuccino. Often, the hot milk is served on the side to account for personal preferences.[citation needed]
White coffee
Ipoh white coffee is a popular coffee drink originating in Ipoh, Perak, 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.[citation needed]
White coffee (UK)
'White coffee' is the British alternative to a 'black coffee;' it is any form of black coffee with fresh cold milk added. Sometimes, hot milk (boiled or not) is used instead of cold.
Vienna coffee
A Vienna coffee (not to be confused with "Vienna roast" coffee), is coffee or espresso topped with whipped cream. Milk is sometimes poured into the coffee/espresso before adding the whipped cream. Vanilla, chocolate or cinnamon is sometimes sprinkled on the cream.[21]Melange mit schlag (or schlagobers) is the Austrian term for coffee with whipped cream.[22] Austria has a number of coffees with whipped cream.[23]
Coffee regular
A "regular coffee" or "coffee regular" is a popular coffee drink in New England. In much of New England, a "regular coffee" refers to coffee with cream and sugar. The most common amount usually includes three creams and three sugars. A "coffee regular" can be had either hot or as iced coffee.[24][25]
A cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam.
Espresso is a coffee-brewing method in which a small amount of nearly boiling water is forced under pressure through finely ground coffee beans.
Italians are well known for their special attention to the preparation, the selection of the blends, and the use of accessories when creating many types of coffees. Many of the types of coffee preparation known today also have their roots here. The main coffee port in Italy is Trieste where there is also a lot of coffee processing industry. Italian coffee consumption, often espresso, is highest in the city of Trieste, with an average of 1500 cups of coffee per person per year. That is about twice as much as is usually drunk in Italy.
Caffè latte, often shortened to just latte in English, is a coffee drink of Italian origin made with espresso and steamed milk, traditionally served in a glass. Variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai, mate, matcha, turmeric or rooibos; alternatives to milk, such as soy milk, almond milk or oat milk, are also used.
Caffè macchiato, sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means 'stained' or 'spotted', so the literal translation of caffè macchiato is 'stained coffee' or 'marked coffee'.
Café au lait is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added.
A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar, in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries.
Iced coffee is a coffee beverage served cold. It may be prepared either by brewing coffee normally and then serving it over ice or in cold milk or by brewing the coffee cold. In hot brewing, sweeteners and flavoring may be added before cooling, as they dissolve faster. Iced coffee can also be sweetened with pre-dissolved sugar in water.
A caffè mocha, also called mocaccino, is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha.
Latte macchiato is a coffee beverage. The name is Italian for 'stained milk' or 'marked milk', referring to the way the drink is prepared by pouring a shot of espresso into steamed milk. It is a play on espresso macchiato, an older drink consisting of espresso marked with a dollop or two of milk or cream.
A flat white is a coffee drink consisting of espresso and steamed milk. It generally has a higher proportion of espresso to milk than a caffè latte, and lacks the thick layer of foam in a cappuccino. While the origin of the flat white is unclear, various café owners in Australia and New Zealand claim its invention.
Microfoam is finely textured milk used for making espresso-based coffee drinks, particularly those with latte art. It is typically made with the steam wand of an espresso machine, which pumps steam into a pitcher of milk.
Café con leche is a coffee beverage common throughout Spain and Latin America consisting of strong coffee mixed with scalded milk in approximately equal amounts. The amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. Cuban and Puerto Rican establishments often prepare the drink with sugar. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait.
Coffee preparation is the process of turning coffee beans into liquid coffee. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings.
A Wiener Melange is a specialty coffee drink similar to a cappuccino. The difference is that the Melange is made with milder coffee. At Cafe Sperl in Vienna, the Melange is half a cup of brewed coffee with half a cup of steamed cream, topped with milk foam. Nescafe, Mövenpick, Lufthansa Catering and Albert Heijn housebrand however serve Wiener Melange as coffee blended with cocoa – no matter whether foam topped or not.
Galão is a hot drink from Portugal made by adding foamed milk to espresso coffee. Similar to caffè latte or café au lait, it consists of about one quarter coffee and three quarters foamed milk. It is served in a tall glass, as opposed to the smaller garoto that is served in a demitasse. When the proportion is 1:1 it is called meia de leite and it comes in a cup.
Espresso con panna is a single or double shot of espresso topped with whipped cream. In France and in the United Kingdom it is known as café viennois.
Countries have cultivated coffee beans into various vehicles to satisfy needs unique to each country. Whether it be for energy, socialization, or tradition, the cultivation of coffee has served as a motivating force of the world. The modernization of coffee and its unique forms across cultures are markers of tradition and modern changes across continents. Coffee culture appears in the way in which people consume coffee, the way they make it, and where coffee is served and shared. Each of these factors combined reflects the lives of the people in these countries and the importance of coffee across the world.
A milk frother is a utensil for making milk froth, typically to be added to coffee. It aerates the milk, creating a thick but light foam. Milk frothers were introduced through the use of espresso machines that contained steamed wands that would froth steamed milk. Although created in Italy, the espresso machine and steam wands were exported internationally to other countries, and frothed milk was introduced around the world.
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