10 coffee options to order at the cafeteria

10 coffee options to order at the cafeteria

julianolamur-cafeemcasa027-cardapio-binksandthebadhousewife.comSource: Binks and the Bad Housewife
If you asked me what scene I saw repeated a lot more times in cafes out there, I would describe it as follows: customer picks up the menu (about 15 pages in general) and flips through without haste. Read all the options. Call an attendant and ask questions. He ends up pointing out one of the options (usually the first), saying: “I’m going to want one of these, really”.
If you identified with the scene, don’t be offended. I have also done this several times and I believe that most establishments do not realize that perhaps their menu options are unclear to customers. But not everything is lost. No one has to know how to pronounce the name of a drink that contains the words Doppio Geisha Caramel Mocha Frappuccino Decaf, and knowing the basic items on the menu can help you when choosing which coffee to order. That’s why we’re here! Check it out below 10 coffee options that you find in many cafes out there:
Espresso: a drink that usually has between 25 and 35 ml and uses 9 to 11 grams of ground coffee super thin and extracted under pressure. The extraction takes 20 to 30 seconds and the proportion is usually 3 parts of water to 1 of coffee (or even less), which makes it very concentrated.
If the espresso is less than 25 ml it is called ristretto, a short, more concentrated espresso that can be sweeter if done correctly. If it has more than 45 ml it is called lungo (also known here as From Rio), one long espresso, more diluted and therefore lasts longer, but tends to have less interesting flavors than espresso.
Processed with VSCO with hb2 presetSource: Arabica Simples – Instagram
Doppio: double espresso. In general, 60 ml of espresso extracted in a double filter holder, with 18 to 21 grams of coffee. Same extraction time, twice the fun. Doppio can be short or long, according to what the customer wants.
American: double espresso extracted over 100 ml of hot water. The result is a larger drink (150 ml) that looks like filtered coffee, as it is more diluted. A smart tip: the crema (that foam) that comes over the American is beautiful, but tends to be the most bitter part because it is rich in insoluble particles of coffee. If you want your American not to be bitter, ask the barista to take the cream off for you. 🙂
Naked: generally the name naked refers to the filter holder in which the coffee is placed and also to the drink extracted in this type of filter holder. In short, this coffee does not pass through the metal spout that directs you to your cup. The result is a double espresso with all the essential oils of the aromatic and very intense grain.
julianolamur-cafeemcasa027-naked-pinterestSource: R 58 Rocket Espresso
Machiatto: a “marked” or “stained” espresso with milk froth. When adding a small dose of milk to a freshly made espresso, your tendency is to stay below the crema and not be seen, so this stain is made on the surface to identify the drink. Ideal for those who like espresso but looking for something softer and sweeter.
Cappuccino: a shot of espresso, steamed milk, milk foam and nothing else. It usually has between 150 and 175 ml and it is common for Brazilians to add chocolate, cinnamon or Chantilly to the cappuccino that is worth the tip: if you want the traditional, reinforce this when placing your order. I think a well-balanced cappuccino is practically a work of art, as it combines the flavors with the sweetness of the milk and the texture of the foam. Drink warm and contemplate the beauty of life.
julianolamur-cafeemcasa027-cappuccino-arabicasimplesSource: Simple Arabica
Cappuccino is one of those drinks that has so many, but so many stories, that it deserves a post just for her.
Caffe Latte: similar to a cappuccino, but with more milk and less milk froth. This makes the flavor of the coffee less intense, and also allows it to be decorated with a Latte Art design.
Processed with VSCO with hb2 presetSource: Simple Arabica
Mocha: served in a tall glass or cup (200 to 250 ml), the mocha takes a generous layer of chocolate syrup at the bottom, steamed milk with about 1 cm of foam on top and a dose of espresso to finish. It tends to be quite sweet, so the suggestion to use a dark or semi-bitter chocolate syrup in the preparation.
Frappuccino: legend has it that the name was born from that brand that has a mermaid in the symbol, you know? Well, it is worth saying that it is a cold drink, which usually takes ice cream, espresso and other ingredients, like chocolate syrup, biscuit and is served in a glass of milk shake (300 ml or more). So it would be more like a dessert, but as it is made with coffee, for all intents and purposes, it is on our list. 🙂
Filtered or strained coffees: range from the traditional Melitta filter holder to the most sophisticated methods, each with its own recipe. I have already posted here a series on the methods of extraction and brought tips for utensils that can help a lot when preparing a good coffee that are also valid for coffee shops. Very important and indispensable: filtered coffee with good flavor is filtered and made on the spot. If you’ve been ready for hours in a thermos (or worse, in a vase on a heated surface), the chances of you being disappointed with the taste are enormous. Currently there are many places that serve freshly filtered coffees, worth a try.
Processed with VSCO with hb2 presetSource: Simple Arabica
Remembering that this list varies slightly between different places and cultures. If you have any suggestions, have seen different recipes and want to add something or ask questions, comment below!
A hug and good coffees!

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