Coffee is drunk and loved all over the world. And so it is not surprising that there are a variety of coffee creations such as the café au lait or the cappuccino.
To help you keep track, here is a small list of the most common coffee specialties.
A Brauner is a black coffee mixed with enough milk to give it a brown color.
CAFÉ AU LAIT
Café au lait is the name for French latte. For the original café au lait, coffee and milk must be poured at the same time. It is served in a large bowl.
Caffè stands for a regular espresso throughout Italy.
Typical for an espresso are particularly dark roasted coffee beans and a short brewing process under high pressure. The espresso is small, hot, black, strong and is drunk sweetened. A normal espresso is called caffe in Italy.
Caffè corretto: is a “corrected” espresso with “shot”, from e.g. grappa.
A caffè doppio is a double caffè (double the amount).
Caffè lungo (allungato) is an espresso “prolonged” with a shot of hot water. It is the opposite of caffè ristretto.
Caffè ristretto: is a shortened espresso prepared with less water than this. A ristretto is even smaller, blacker and stronger than a caffè.
Cafe America in Spain is exactly what we mean by a normal cup of coffee.
CAFE CON LECHE
Cafe con leche is the Spanish latte variant.
Caffè Latte (in Italy correctly Caffellatte or Caffè e latte) is the Italian version of the latte. It consists of a double espresso with hot milk. This specialty coffee is often drunk for breakfast in Italy. The latte is served in a tall glass or bowl. Only rarely (and rather in Germany) is milk foam also used.
In Italy, according to popular belief, a cappuccino looks like this: 1 espresso in a regular cup, then fill with hot frothed milk and top with cocoa powder. The color is reminiscent of the robes of Capuchin monks. Usually a cappuccino is drunk by Italians for breakfast, with or without pastries or the typical amarettini as a garnish. In Germany, whipped cream is used instead of milk foam. Sometimes it is also spelled cappucino or, at worst, capucino there. But it doesn’t matter, because the “Kaputt-Schino” brought the Germans the love for Italian specialties like Italian ice cream or just the cappuccino and thus paved the way for all coffee specialties that we know and love in Germany today.
Black filter coffee without milk in a glass with a handle, whipped cream and powdered sugar. For the one-horse carriage you take a glass with a handle, because the Fiaker (driver) must hold the reins of his horse-drawn carriage with one hand.
A large cold or warm coffee with vanilla ice cream and whipped cream, sometimes with a touch of cocoa on top, is called Viennese iced coffee.
Spritzed is coffee with a shot of alcohol. Not to be enjoyed by the liter.
The Kapuziner (capuchin) is a small mocha with a splash of cream until the coffee takes on the color of a capuchin frock.
A consul is a large mocha with a dollop of cream.
Latte macchiato roughly means “spotted milk” and is another Italian variant of latte. It consists of espresso, hot milk and milk foam. However, the ingredients are not mixed together(!), but poured into a tall glass and served, visually divided into layers.
MELANGE; VIENNA MELANGE
This is the name of a normal latte in Austria. The Viennese Melange is served with foamed milk. Mocha is the name for all black coffees (injected with a shot of rum or brandy = mocha). Mocha originates from Yemen and Ethiopia and is named after the port city of Al Mukah, which gained fame as a loading port for coffee. Obermeier – hot-cold coffee: An Obermeier is a black, slightly sweetened coffee in which cold cream is poured over the back of a spoon onto the edge of the coffee. This coffee specialty is drunk through the cold cream. Pharisee In the original, 4 cl of rum are mixed with granulated sugar in a one-horse glass and poured with hot mocha. It is also produced with other schnapps depending on the region. The Pharisee is served with whipped cream topping.
In Turkish coffee, finely ground coffee is boiled in a copper pot and the coffee is served with set.
In the so-called “extended”, a small mocha is brought to large “mocha measure” with the help of boiling water.
VIENNA ICED COFFEE
A large cold mocha served with vanilla ice cream, whipped cream and powdered sugar as a Viennese iced coffee.