1. Kopi Tubruk
Kopi Tubruk involves boiling coarse ground coffee along with solid chunks of sugar. It results in a thick drink. Kopi Tubruk is mainly popular in the Indonesian islands of Java and Bali. It is different than kopi susu in that sugar is used instead of sweetened condensed milk.
2. Latte Macchiato
Latte macchiato literally means stained milk. It is called this because of the way the drink is prepared. It refers to the way the milk gets “stained” by the addition of the espresso. A latte macchiato is different than caffe latte in several ways.
First, a latte macchiato involves adding an espresso to milk rather than milk to espresso in the case of a caffe latte. Second, it has more foam rather than just hot milk. Third, only half or less of an espresso shot is used. Fourth, it is a “layered” drink, rather than being mixed as in a caffè latte. To put it simply, the main focus in a latte macchiato is on the milk taste, while in a caffe latte, the focus is on the coffee taste.
3. Mazagran
Mazagran is a long cold coffee beverage common in Portugal and served in a tall glass. It is made with at strong coffee – usually espresso. In addition to that lemon, ice, sugar and sometimes water are added.
To make a quick version of the Mazagran, you pour an already sweetened cup of espresso and adding in ice cubes and a slice of lemon.
4. Macchiato
The word Macchiato means “stained” or “marked” in Italian. It is so called because it is an espresso that is stained or marked with a dash of milk. It may appear to resemble a cappuccino but in fact the macchiato has much stronger and aromatic taste. First the milk is foamed directly into the espresso cup and then placed under the outlet nozzle.
The espresso is then poured into the cup. You have an option of sprinkling cocoa on top of it. Also, you can do the reverse and pour in the coffee first and then add the milk foam on top. You can have variations of a macchiato drink:
A long macchiato: contains two shots of espresso and a small amount of hot water
A short macchiato will have one shot of coffee and less water
The drink can also be called a caffe macchiato.
5. Mélange
This is a popular drink in the Netherlands, Austria and Switzerland. It is similar to caffè latte and cappuccino (or a mix of the two). It is a large cup of espresso and steamed milk with some milk foam on top. A mélange and its close counterpart the cappuccino both have variations with whipped cream added on top.
This drink is sometimes called a “Wiener Mélange” when outside of Vienna. The origin of mélange goes back to the 1700s.
6. Mochassipi
This is the name of a cold beverage served by the Community Coffee House in the Southern United States. The name is trademarked. It is similar to Starbucks’ Frappuccino but uses actual espresso shots instead of powdered instant coffee.
7. Palazzo
A Palazzo is a version of iced coffee. It is popular in Southern California. Palazzo involves taking two shots of espresso which is then immediately chilled immediately after brewing. It is then mixed with sweetened cream. A palazzo is typically made using a moka pot.
The moka pot is a stove-top coffee maker which produces coffee by passing hot through ground coffee. The hot water is pressurized by steam. It was invented and patented by Luigi De Ponti. The invention was acquired by Alfonso Bialetti in 1933.
8. Pumpkin Spice Latte
This is another drink from coffee chain Starbucks. It is a seasonal drink served in autumn and winter. This latte contains the following ingredients: steamed milk, espresso, sugar, vanilla extract and pumpkin pie spice. It is topped with foam and a pinch of pumpkin pie spice.
9. Pocillo
A shot or small amount of unsweetened coffee used in especially purposed cups. The cups are called “tazitas de pocillo” which is where the name comes from the unsweetened coffee is nowadays made with an espresso machine or moka pot. You can also use drip coffee from a cloth drip which is how they were traditionally made. The drink is very popular across Latin America, served as an afternoon or after dinner beverage.
The defining feature is the size of the cup that the drink is served in. It is usually ¼ to a ½ size of the normal 8 US fluid ounce size (240 ml). There are a few small-sized drinks that use these special cups. The drinks include sweetened coffee beverages such as “café cubano” and “café cortado”. It is important to note that these drinks themselves not usually called a pocillo. Instead the Spanish diminutive suffix “-ito” is usually added to the name of the drink wanted in the pocillo size cup. For example, a pocillo-sized cortado is called a “cortadito”.
10. Red Tie
This is a traditional Thai iced tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a single shot of espresso.
11. Regular Coffee
In some parts of the United States such as New York City, Philadelphia and Boston a regular coffee has come to be known as a cup of coffee with one with milk (or cream) and sugar. Another way of saying it is “coffee regular”.
12. Ristretto
A Ristretto is a very “short” shot of espresso coffee. In the past when hand press coffee makers were used, making a ristretto meant pulling the hand press faster than usual while using the same amount of water as in a regular shot of espresso. This would cause the water to come into contact with the coffee grinds for a much shorter time, causing the caffeine to be extracted in a reduced ratio to the flavorful coffee oils.
This resulted in a coffee shot that was bolder with more body and less bitterness. All of these flavors are also espresso in general but are more prominent in ristretto. Nowadays because the hand press method has been replaced with automated machines (which are generally less controllable) the ristretto usually just means less water. For example, a double espresso shot is typically around 60 ml (2 fl oz), while a double ristretto is typically 45 ml (1–1.5 fl oz).
13. Turkish Coffee
The beans for Turkish coffee are ground to the finest possible powder. It is finer than any other way of preparation. Preparation of Turkish coffee consists of submerging the coffee grounds in water. The water has to be hot (but not boiling) long enough to dissolve and bring out the coffee powder’s flavorsome compounds. Even though extended boiling of coffee gives it an unpleasant “cooked” or “burnt” taste, very brief boiling does not. Bringing the water just to boil means it has reached the correct temperature to make Turkish coffee.
In Turkey, four degrees of sweetness are used:
- Sade: means plain with no sugar.
- Azşekerli: little sugar. About half a level teaspoon of sugar.
- Ortaşekerli: medium sugar. One level teaspoon of sugar.
- Cokşekerli: a lot of sugar. 1.5 or two level teaspoons of sugar.
The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Then the spoon is removed and the pot is put on moderate heat. If the heat is too high the coffee comes to a boil; if too high, the coffee comes to the boil too quickly not giving the coffee to have its full flavor extracted. There is no stirring done beyond this point, as it would dissolve the foam. Just as the coffee comes to boil, the pot is removed from the heat.
It is usually kept off the heat for a short time, and then brought to the boil a second and a third time. And then the coffee is poured into small cups. To get the thickest possible layer of foam shows the highest point of the coffee maker’s skill. One way to maximize the foam is to pour the coffee slowly and then lifting the pot higher as the pouring continues.
14. Vienna Coffee
A “Vienna coffee” is the name of a popular and traditional cream based coffee beverage. It is made by taking two shots of espresso in a standard sized coffee cup and infusing the coffee with whipped cream until the cup is full. The whipped cream is meant to be a replacement for milk and sugar. The cream is then twirled with the coffee. You can also top off the chipped cream with chocolate sprinklings. The coffee is drunk through the creamy top.
15. White Coffee
The full name of this drink is Ipoh “White” Coffee. It is a popular coffee drink which originated in Ipoh, Perak, Malaysia. The coffee beans are roasted using palm-oil margarine. The coffee is served with condensed milk. The taste is smooth and sweet, and is often served chilled or with ice.
16. Yuanyang
Yuanyang is sometimes called Ying Yong. It is a popular beverage in Hong Kong. Yuanyang is made of a mixture of coffee and Hong Kong-style milk tea. It was originally served at open space food vendors called “dai pai dangs” and at cafés called “cha chaan tengs”. Due to its high demand it is now available at many types of restaurants. It can be served hot or cold. The name yuanyang, refers to mandarin ducks which in the Chinese culture is a symbol of conjugal love.
The reason is because mandarin ducks usually appear in pairs. The male and female ducks look very different from one another. The name which refers to mandarin ducks is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different. This association of “pair” of two unlike items is used to refer to this drink.
17. Zebra Mocha
A Zebra Mocha is sometimes known as a “Black Tux” or a “Black and White”. It is a mixture of regular mocha with a white chocolate mocha. Zebra Mocha can also be combined with raspberry flavor. It is called “Red Tux”.