We present the different coffee preparations
Latte macchiato, capucchino, espresso, mocha... A wide variety of coffee preparations, which over time, thanks to processes and mixtures, new recipes have been added, which are very common on the blackboards of bars and cafes. But at the same time they cause some confusion seconds before placing the order.
Coffee is the second most consumed beverage in the world. In fact, more and more people include it as a main ritual in their morning routine. It has even become the perfect excuse for social gatherings. But times have changed, and we are no longer satisfied with a single preparation. If we have the necessary equipment, we can prepare a cup of “caramel macchiato” without leaving home!
With the help of our group of experts, Incapto Coffee, will shortly detail the different most popular coffee preparations, differentiating aspects that will make you stand out from the rest.
How many coffee preparations are there?
There are many coffee recipes that we can find, depending on the location, season and country. So, below, we will reveal what the different coffee preparations most popular in the world, for their delicious flavor, aroma, appearance, process and mixture.
Espresso
We start with one of the favorite coffee preparations. Whose aroma can take us back to our childhood, and which reached the commercial world in 1960. In addition, it can be ready in a few minutes, as its name indicates. For decades it has led the drinks menu of many restaurants, bars and cafes.
One of the things that make it popular is that espresso is not only part of the start of the day for many, it also works as the base of all coffee preparations. In fact, it is also used as the main ingredient in desserts such as Tiramisu.
How will you prepare?
It's very simple, we can do it in one espresso or moka coffee maker. We wait a few minutes and that's it! We proceed to serve it in a small measure since it is much more concentrated and pure. This is because the grains are not mixed with anything else and only water would be missing.
The appearance of a good espresso will not only be evidenced by its strong aroma, but also by its thick caramel-colored crema. If it's really good, the sugar you add will float for a few minutes before disappearing. But since it is a specialty coffee, trying to consume it without sugar is one of the healthiest options. This way we would be enjoying 100% of all its organoleptic characteristics.
Ristretto
It is characterized by being an Italian drink with an intense flavor. It is known as solo in many parts of the world. It is an espresso prepared with the same amount of ground coffee. However, it is extracted with half the amount of water.
The Ristretto, is the coffee that takes the least time to make. To get an idea, it can only take about 15 seconds. It is also the smallest of the coffees made in an espresso machine. In its original form you get about 15 ml of drink.
It is usually served in the same cup as the espresso, but its volume is reduced to half what you are used to. In short, it is a small drink but with a concentrated flavor. So if you are one of those who lean towards a mild coffee. The Ristretto is not the correct option.
cut
It is another of the coffee preparations most sought after. The Cortado cannot be missing from Spaniards' breakfasts and after-dinner meals. Furthermore, it is the perfect excuse to delight mid-morning. In each cafe or bar, they have different ways of preparing it.
If we focus on the professional part, it is a coffee whose base is espresso. Subsequently, steamed milk is added. That is, it has been heated by steam through the mouthpiece of the coffee maker, something that gives the drink creaminess.
Macchiato
Many claim that this Italian preparation is very similar (if not the same) to the Cortado. What makes the difference between the two is the amount of milk.
In this case the only aim is to give it a touch of steamed milk, on a base of espresso. This is known how to “stain” coffee just as its name in Italian specifies. The goal of the milk is to lighten the intense flavor a little.
Coffee with milk
It is possibly one of the simplest and most practical recipes anywhere in the world. However, there are those who consider it as a cut but larger. That is, in a larger container.
As in most preparations, espresso is also used here as a base, to which steamed milk will subsequently be added, with or without fine cream, from 125 milliliters to 350 in those more Anglo-Saxon recipes.
American
This coffee is prepared with a filter method. This is one of the most classic ways to consume this drink, which fits like a glove for those who prefer a cup with a slightly strong or predominant flavor.
As you will see It is similar to espresso, but on this occasion much more water is used, which is equivalent to half the container, this softens the intense flavor. As for its name, it is attributed to the American soldiers who were in Italy during combat in World War II.
During their stay in the European country, the American army had to consume food and drinks with an Italian seal. But there was something they weren't used to, the strong taste of espresso. So they ordered their coffee with a separate container of boiling water, in order to reduce the intensity and resulting in what we know as the Americano.
Cappuccino
Its appearance and flavor are very similar to latte. Why? It turns out that for this kind of preparations More cream is used, and a smaller amount of coffee. The recipe consists of adding steamed milk with silky and more consistent cream: between 125 ml and up to 350 in some recipes.
On the other hand, cappuccino is characterized by its provocative appearance, because it is normally served with cocoa sprinkled on top. Something that may be optional.
long
Those who have no idea what the length is, since it is a coffee extracted in an espresso machine of more than 30 ml and to which hot water is added. Just because it is called long, does not mean that the water extraction button is left pressed for longer during preparation, something that is very common in several establishments.
It's just a matter of adding hot water to the espresso. To this day, it is still a matter of debate whether to add the water to the cup before or after the coffee.
Latte or Latte macchiato
It is often confused with coffee with milk, but in this case, there is more milk and less coffee. If we go by what is explained in the barista courses, the latte could be larger than the latte.
To explain it better: we are talking about the reduced espresso base using steamed milk with or without fine cream. Regarding the quantity, it ranges from 125 to 250 ml. Some people prefer it with little cream on the surface.
Latte art is also added to this type of coffee preparations. Which are incredible designs created on the surface of the drink, a practice that only the most professional baristas can easily master.
Moka
We continue with another of the most sought-after preparations in bars and cafes. Well yes, it is mocha coffee. It is very similar to latte and capucchino depending on where you order it.
What makes the difference is that the mocha has the same amount of chocolate and espresso. The final touch is that, in the cream on top, it is usually sprinkled with chocolate powder, thus making it one of the most delicious types of coffees.
Irish coffee
What began as a delicious drink to calm the effects of the icy breezes of Ireland. Today it is one of the most exquisite coffee preparations and is most sought after during the winter season.
Its creator, who worked in an establishment at an airport in Ireland, prepared this mixture for a group of tourists. It is based on espresso, which is followed by a good portion of irish whiskey. Added to this some sugar cubes and cream to finish giving it that special touch.
Frappe
Just as there is coffee preparations Ideal for the winter season, there are also some for the summer. Frappe coffee covered in foam is the perfect option to calm the effects of high temperatures. Its origins are uncertain, however, most claim that this preparation was born in Greece in the 1950s.
The term in French means shaken or frozen. The preparation only includes coffee, with milk and ground ice, well shaken. Sometimes cream, syrups and other decorative elements are added. Creativity will depend on each establishment.
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