List of coffee drinks

The brewing is either done slowly, by filter, French press, moka pot or percolator, or done very quickly, under pressure, by an espresso machine.

Water seeps through the ground coffee, absorbing its oils, flavours and essences as it passes through the filter.

The used coffee grounds remain in the filter as the liquid slowly drips into a collecting vessel, such as a carafe or pot.

[4] To reduce waste, some coffee drinkers use fine wire mesh filters, which can be re-used for years.

Many countries in Latin America and Africa, traditionally, prepare drip coffee using a small reusable bag made of cotton or other cloth.

After approximately four minutes the plunger is pressed to separate the grounds and hold them at the bottom of the beaker, then the coffee is poured.

[citation needed] Kopi kothok [id] is made by boiling coffee grounds and sugar together in a pot or a saucepan.

It belongs to the Middle Eastern coffee family and was nationally registered as an intangible cultural heritage of Iran in July 2019.

[14] Serving coffee at mourning ceremonies was influenced by Zoroastrian traditions and became an Islamic ritual in Yazd.

Yazdi coffee was registered as Iran’s intangible cultural heritage on July 4, 2019, under registration number 1893.

These devices have since been used for more than a century in many parts of the world and more recently have been given a new use by bartenders and chefs to make hot cocktails and broths.

[17] Espresso is brewed by machine, forcing a small amount of nearly boiling water and steam – about 86 to 95 °C (187 to 203 °F) – under pressure through finely ground and compacted coffee.

[24] Espresso is the base for a number of other coffee drinks, such as latte, cappuccino, macchiato, mocha, and americano.

[25] The term espresso, substituting s for most x letters in Latin-root words, with the term deriving from the past participle of the Italian verb esprimere, itself derived from the Latin exprimere, means 'to express', and refers to the process by which hot water is forced under pressure through ground coffee.

A flat white is an espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency).

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 Malaysia, Thailand, Vietnam and Singapore.

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.

Regular coffee (slow brewed as with a filter or cafetière) is sometimes combined with espresso to increase either the intensity of the flavour or the caffeine content.

Slightly whipped cream may then be poured over the back of a spoon, so that it floats on top of the coffee and liqueur mixture.

Consumed primarily in colder weathers, usually with the merienda meal, and accompanied with pan dulce pastries.

[55] The marocchino is made from espresso, steamed milk, and a dusting of cocoa powder, similar to the espressino.

[58] The term moccaccino is used in some regions of Europe and the Middle East to describe caffè latte with cocoa or chocolate.

[60] A café rápido y sucio, or a quick & dirty coffee, is three shots of espresso topped with chocolate or mocha syrup.

It is indeed known in Padua as Pedrocchi; while in the rest of Italy as Caffè Padovano,[63] which can be translated as Paduan Coffee.

These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee.

A Korean drink known as dalgona coffee is prepared similarly but can be served hot or cold.

When ordered, an affogato tends to be served with scoops of ice cream with a shot (or 2) of espresso poured over the top, sometimes mixed with a liqueur.

A caffè Medici is a doppio poured over chocolate syrup and orange peel, usually topped with whipped cream.

[79] Canned coffee is ubiquitous in Japan and throughout East Asia, with a large number of companies competing fiercely and offering various types for sale.