These are the laziest Pokemon designs I have ever seen.
Palworld thread is that way, friend ->
I tried to get there once, but kept getting distracted by collecting new Pals!
Why is chocolate milk on this graphic but not regular (non-espresso) coffee? The chocolate milk is the only thing without espresso in it.
There is no “non-espresso” coffee in Italy. You’re basically describing how the Americano came to be.
If that’s the reason, I guess the graphic would be better labeled as “Drinks available in Italian cafes”.
Do they call chocolate milk a type of coffee in Italy?
I don’t understand what you mean by “regular (non-espresso) coffee”.
Espresso is coffee brewed by forcing water through the grounds at high pressure. As opposed to “regular” coffee made in something like a drip coffee maker, pour over cone, or French press.
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Sounds like you either don’t like strong flavors, or haven’t had good espresso. Modern espresso even can have paper filters.
Eh, nothing beats my own mix of barley coffee and tea leafs.
Interesting, would that essentially be wort?
If you have a cold brew pot or similiar…
Some find the taste of coffe replacements lacking, i added green tea (hot poured to make it bitter), linden blossom tea (as stimmulanz) and camomille (i get heartburn from too much linden). It’s quite tasty and healthy!
My motivation came, after i tried to find some ecologically friendly coffe with no slavery.
Btw. Just found this by chance.
That would require malt barley.
Right, as a homebrewer I figured that might be an interesting experiment. Just use some darker malts and make a mini pot of wort. It’d be roasty and sweet.
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Or chicory or lupine coffe, coffee replacements, ecologically better and maybe healthier.
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Espresso is so much better. The coffee is more full-bodied, smooth, and nuanced. You must not have had good espresso.
Drip coffee is just dirty water.
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It sounds like we could be friends. I agree with everything you said in both comments. Light roast pour over all the way.
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This looks like a very enjoyable bean! Thanks for introducing me to Kuva, seems like a good brand. Unfortunately they only ship within the US, but I this makes sense - don’t want to get stale beans delivered overseas.
I’ve just moved to a new city and am trying out a local roaster’s bourbon and caturra from Guatemala .
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I’d highly recommend trying Vietnamese coffee. I’m the same way in that any coffee will do, but it’s become my latest vice. It’s a great middle ground between espresso (which I find a bit too strong) and drip/pour over coffee (which I like, but I prefer something a bit stronger). It’s made with slightly compressed grounds in a phin (Vietnamese coffee filter) and is basically just a slower pour over that you mix with a tablespoon of sweetened condensed milk.
It’s a very interesting flavor and tends to be much easier on your stomach because of the lower volume of coffee.
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If you live in the US, most coffee places try really really hard to be like Starbucks, which is to say they use low quality coffee, load their drinks with sugar, and don’t actually know how to tamp properly.
I get mad at coffee shops for copying Starbucks because SB is just so bad.
I’ve been using an espresso machine for a couple years and have admittedly become a snob about it because the flavor of proper espresso with good steamed milk is awesome.
because regular coffee is for peasants. it’s so god awful that hot chocolate is better.
My favorite coffee is chocolate milk
What they’ve called a “Glace” I’ve always heard called Affogato
Same here. Occasionally served with liqueur, something like Kahlua or Bailey’s.
In my experience Affogato is usually with amaretto as well
What did you just call me?
Vietnamese Iced Coffee (Cà Phê Sữa Dá)
Ice Ice Ice Coconut milk Condensed milk Espresso I’ve personally have never heard of coconut milk in cà phê sữa đá (iced [condensed] milk coffee) before.
You must be thinking about cà phê dừa (coconut coffee), which usually has coconut milk and condensed milk
Though a hot small cup of cà phê trứng (egg coffee) is the best. You beat egg yolk into condensed milk and sugar, and then pour it into coffee. And it’s so nice and creamy
You’re probably right, as I don’t speak Vietnamese. This is how they made the White Coffee I ordered here last week
Flat white crew represent
I used to be all about a latte macchiato with an extra shot, then I got hooked on café con leche. After I returned home I found out a flat white is as close as you can get, without being a jerk who explains their custom order to every barista.
Café de Olla, try it.
Sounds quite a bit different, but certainly also like something worth trying when I come across it. Thanks!
First time trying a flat white my wife and I had an epiphany. We always ordered cappuccino but didn’t care about the foam. Now it’s our go to coffee, unless I need to get a real energy boost. In that case ristretto or espresso with sugar is my go to.
Hate it when I order a Ristretto but the waiter brings an espresso. Great, now I am 5% more energized than I wanted to be
I know this is a joke but as a burgeoning espresso snob, I can’t help myself from explaining:
A ristretto’s importance is in its stronger coffee flavor. It’s the same amount of coffee, but with less water run through the grounds. In a standard espresso, that last little bit of coffee added beyond a ristretto pull is much more watery, and so it mellows out the flavor. A ristretto is sharper and more of a punch. In my opinion, its most effective use is in a flat white, in which the aim is to remove as much water from the equation as possible and really let the coffee flavor shine through into the smaller amount of milk. Both ingredients’ flavors are more apparent in a flat white than in, say, a latte, which is in some regards a watered down flat white.
Neat. This has more than one seen on other charts. I guess only Italian variations, though? I was looking for cortado, but it’s Spanish. It’s most similar to the flat white but with 50/50 espresso and milk
They missed mine,
2tsp dark brown sugar 8 drops of vanilla extract 1/2 tsp chocolate powder 4 shots espresso made with the other ingredients already in the cup Lightly stir
Also known as rocket fuel
Never heard of it. Convergent evolution at work!
Espresso is good but how about a little sweetener…tried a few things landed on not just brown sugar but dark brown sugar. Mocha is good so let’s try chocolate powder too, dialed it in. Vanilla is nice with both brown sugar and chocolate let’s at that too.
I might try a sprinkle of powdered salt on top next
“a little” LMAO
The Irish Coffee is wrong though. The whiskey goes in first, then the coffee.
That appears to be what it says, but the legend’s colors are very close.
If the colors are reversed then it’s waaaay too much whiskey 😄
The colours are in the wrong order on others, like the Bicerin
Cool graphic. Thanks for posting it.
I’m an Americano dude, myself.
Try titrating your way down slowly to a lungo, I bet you won’t be disappointed once you get there.
Is the only difference between a Con Panna and a Vienna Coffee the size of the cup?
Here’s a blog that explains, and basically yes: https://www.brewcoffeehome.com/espresso-con-panna/
Wait, it’s all just espresso?
Chocolate milk.
Excuse me I specifically asked for a cappuccino, and this tastes like a cafe latte
I thought a latte was supposed to have steamed milk and a cappuccino had frothed milk…
A shorthand I was taught is “latte = a lot-tae of milk”, otherwise same ingredients I guess.
Yep - Italian cappuccino has no chocolate foam and the variation is the amount of milk. All of them, including the flat white, use steamed milk with variations on the foam by how it’s been steamed (i.e. introducing a lot of foam or next to none).
Where is Turkish coffee?
Probably in Turkey.
No, its in Greece
