Hi there!

Yesterday I tidied up my room, which has been left in mess for years! I found many interesting leaflets I took from the well know coffee shop. So, this is my today story.

     1. Mind: Colombia, Latin American, Costa Rica.

     2. Smooth (richer, more flavorful): “Espresso”, Italian, Guatemala, Latin American, Java.

     3. Bold (exotic): Arabian, Kenya, French, Gold coast, Sulawesi, Ethiopia, Sumatra, Italian.

Apart from these, you may have heard about the Decaffeinated which mean without the caffeine.

Like the wine-grapes, the aroma and taste of coffee varies from year to year. So, this is the duty of the manufacturers to control their product’s quality. Coffee experts of some companies test over 100,000 cups a year!! (I wish they can sleep) This process, called "Cupping" is to analyse the quality and select the right protocol to roast it well.

I have been in love with this beverage not just because I have to do a lot of work late at night and wake up very early, but also its taste. Reasonably, the good character comes from the combination of aroma, acidity, body and flavor and also the way to handle it.

·        Keeping the freshness: Store it in the dark, airtight container at room temperature.

·        Choosing the correct coffeemaker: There are many types suit for different kind of grind.

·        The right grind : It depends on time, ranged from 6-15 seconds, and the coffeemaker

·        Hit the correct heat: Boiling it makes it bitter. The right temperature is between 92 and 96 degree.

·        Don’t reheat: But you can hold its flavor best at 86 degree.

·        Classic recipe: 10g of coffee per 180 ml of water.

Cafés which pop up almost every corner usually have their special menus. However, these are the common words that the coffee lovers should know.

·        “Espresso” – The common coffee served both hot and iced.

·        “Espresso shot” – 30 ml of Espresso.

·        “Solo” - One short of Espresso.

·        “Doppio”- Two shorts of Espresso.

·        “Breve”- The addition of cream instead of milk.

·        “Ristretto” – Espresso with the little amount of water. This result in the strong body and exotic caramel taste.

·        “Espresso con Panna” – Espresso with wippedcream.

·        “Espresso Macchiato” – Macchiato in Italian means “mark”. So this kind of Espresso is served with a mark of foamed milk on top.

·        “Caffé Latte” – Espresso with steamed milk plus foamed milk on top.

·        “Cappuccino” – This classic cup of the European is similar to Caffé Latte, but less amount of streamed milk. So, the test of Espresso is stronger.

·        “Wet Cappuccino” – Plus more steamed milk and decrease foamed milk.

·        “Dry Cappuccino” – Cappuccino with very little amount of milk or without it.

·         “Caffé Americano” – Adapted from European’s style, Caffé Americano consists of Espresso and hot water.

·        “Caffé Mocha” – The combination of Espresso and chocolate syrup with large amount of steamed milk and topped wippedcream, make it becomes one of the most popular.

·        “Latte macchiato” – Hot milk with the ¼ inch of foamed milk on its surface and pored with Ristretto Espresso.

Hope you’ll like this story and thanks for your comments.

Hasta mañana