Jason King
AmyHuangWhat's Your Fave Coffee?
May 3rd 2009 06:41
I just love coffee - I can't get enough of it but due to health problems in the past I now can only drink decaf - boo me. If I don't my heart and body start speeding and I sweat and have then had to leave work vomiting due to it - I lost self control.
I am also a chocolate addict and eventually discovered that mocchas are for me. So now I order a skim (health conscious) decaf moccha of which my staff refer to as a "why the f**k do you bother".
In my old job I was on the road visiting cafes all day and eventually I had become friends with most of the cafe owners who supplied me with enough caffeine to seriously give speed addicts a big enough hit. This is also why I now probably have issues when drinking it.
But what I want to know is what is your fave way to order your morning drug hit? What do you love about coffee and what is the coffee place that you would kill for?
My friends sware by Campos at Newtown - I absolutely love Sydney's oldest coffee shop, aptly named The Old Coffe Shop. It opened in the Victorian Strand Arcade in 1891. The shop may or may not serve Sydney's best java, but the old-world feel of the place and the sugary snacks, cakes, and pastries make up for it.
The history of coffee has been recorded as far back as the ninth century. At first, coffee remained largely confined to Ethiopia, where its native beans were first cultivated by Ethiopian highlanders. However, the Arab world began expanding its trade horizons, and the beans moved into northern Africa and were mass-cultivated. From there, the beans entered the Indian and European markets, and the popularity of the beverage spread.
The word "coffee" entered English in 1598 via Italian poki. This word was created via Turkish kahve, which in turn came into being via Arabic qahwa, a truncation of qahhwat al-bun or wine of the bean. Islam prohibits the use of alcohol as a beverage, and coffee provided a suitable alternative to wine.
There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Shaikh ash-Shadhili. When traveling in Ethiopia, the legend goes, he observed goats of unusual vitality, and, upon trying the berries that the goats had been eating, experienced the same vitality. A similar myth attributes the discovery of coffee to an Ethiopian goatherder named Kaldi and the Legend of Dancing Goats.
One possible origin of both the beverage and the name is the Kingdom of Kaffa in Ethiopia, where the coffee plant originated (its name there is bunn or bunna).
Coffee was first imported to Italy. The vibrant trade between the Italian city of Venice and the Muslims in North Africa, Egypt, and the East brought a large variety of African goods, including coffee, to this leading European port. Venetian merchants decided to introduce coffee to the wealthy in Venice, charging them heavily for the beverage. In this way, coffee was introduced to Europe. Coffee became more widely accepted after it was "baptized" by Pope Clement VIII in 1600 despite appeals to ban the Muslim drink. The first European coffee house was opened in Italy in 1645.
Types of Coffee to order:
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker.
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
So what's your brew?
I am also a chocolate addict and eventually discovered that mocchas are for me. So now I order a skim (health conscious) decaf moccha of which my staff refer to as a "why the f**k do you bother".
In my old job I was on the road visiting cafes all day and eventually I had become friends with most of the cafe owners who supplied me with enough caffeine to seriously give speed addicts a big enough hit. This is also why I now probably have issues when drinking it.
But what I want to know is what is your fave way to order your morning drug hit? What do you love about coffee and what is the coffee place that you would kill for?
My friends sware by Campos at Newtown - I absolutely love Sydney's oldest coffee shop, aptly named The Old Coffe Shop. It opened in the Victorian Strand Arcade in 1891. The shop may or may not serve Sydney's best java, but the old-world feel of the place and the sugary snacks, cakes, and pastries make up for it.
The history of coffee has been recorded as far back as the ninth century. At first, coffee remained largely confined to Ethiopia, where its native beans were first cultivated by Ethiopian highlanders. However, the Arab world began expanding its trade horizons, and the beans moved into northern Africa and were mass-cultivated. From there, the beans entered the Indian and European markets, and the popularity of the beverage spread.
The word "coffee" entered English in 1598 via Italian poki. This word was created via Turkish kahve, which in turn came into being via Arabic qahwa, a truncation of qahhwat al-bun or wine of the bean. Islam prohibits the use of alcohol as a beverage, and coffee provided a suitable alternative to wine.
There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Shaikh ash-Shadhili. When traveling in Ethiopia, the legend goes, he observed goats of unusual vitality, and, upon trying the berries that the goats had been eating, experienced the same vitality. A similar myth attributes the discovery of coffee to an Ethiopian goatherder named Kaldi and the Legend of Dancing Goats.
One possible origin of both the beverage and the name is the Kingdom of Kaffa in Ethiopia, where the coffee plant originated (its name there is bunn or bunna).
Coffee was first imported to Italy. The vibrant trade between the Italian city of Venice and the Muslims in North Africa, Egypt, and the East brought a large variety of African goods, including coffee, to this leading European port. Venetian merchants decided to introduce coffee to the wealthy in Venice, charging them heavily for the beverage. In this way, coffee was introduced to Europe. Coffee became more widely accepted after it was "baptized" by Pope Clement VIII in 1600 despite appeals to ban the Muslim drink. The first European coffee house was opened in Italy in 1645.
Types of Coffee to order:
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker.
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
So what's your brew?
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Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
We own a cafe/takeaway and we serve a locally grown organic coffee called Hightrees which is wonderful (if I say so myself).
We find the most popular coffee would be cappuccino, followed by flat whites. As we are not the centre of the coffee drinking world, we don't get too many serious orders for espressos and all it's derivatives. Lattes would be the most complex, which of course aren't that complex at all.
Comment by Irene
Grammar Matters
Cooking Monkey
Interrobang
I love Vietnamese-style coffee. I make it at home during the summer. For my regular morning coffee, I make just plain coffee and put a little evaporated milk in it. When I go to Starbucks, I invariably order a tall or grande Americano. Sometimes I make Americanos at home, on some late nights.
It's been a two-year quest of mine to find a nice ibrik to make Turkish coffee at home. I know you can get them online but I prefer to see them 'in person' before buying!
It's funny. I love chocolate too, but when it comes to mocha, I can only eat it in desserts.
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Samantha - I can't take credit for the coffee list - I found this entire website all about coffee that listed them all but closed the window before saving the page - I can't find it again. It took me over an hour of searching word combinations and failing to find a complete list. Awesome on owning your own cafe - am very envious. Where's your cafe? My parents love cap's - and I totally miss anything that's not a moccha
Irene - I would love to try a vietnamese style one day. Hmmm - I miss Starbucks after the mass close - Tall Grande Cafe Moccha - Hhhhhmmmmmmm. Here's a painting of a traditional Ibrik for you:
I get some of my best buys on Ebay at ridiculously cheap buys - you should suss out some Ibrinks there 0 you can see pictures
Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
we're on the far north coast of nsw in a little town called Evans Head...I call it God's holiday home!!
Take care,
Sam
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
WOW - Now I am even more envious!!
Thanks
Jason
Comment by AmyHuang
Project Job Search
Travel Debate
Travel String
Love Adventures
Love coffee. I do like Campos in Newtown too, but where is the Old Coffee Shop?
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Mocchas Rule
Comment by AmyHuang
Project Job Search
Travel Debate
Travel String
Love Adventures
Comment by Lara M
Love Speaks
Food Slate
Otherwise it's a soy (full caf!) flat white for me in the mornings
That place in the Strand is very quaint indeed
Great post!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Wilson Pon
Health 2 Know
Adventure Toes
Techno Stuffs
boxing sound
Business Rope
Green tea is my favorite drink, besides of distilled water!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Cody Sheehan
I do agree with Sean & Jack in them saying 'why do you bother with your decaf skim mocha'.
having said that at least you are enjoying what coffee aims to bring its drinkers... pleasure, satisfaction and brilliance in taste.
I will trek fairly far to get a really good espresso shot & i will say that new town have some great coffee shops that need to be given a try.
Although i have yet to taste a coffee with a REAL WOW factor.
We should really do a coffee crawl with the PRJ team!
Cody~
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Also thanks to you "coffee machines"
Comment by Cody Sheehan
If your interested in good coffee, I have tons of coffee samples from work.. and because I am leaving soon, you should try it before I go
PS- still have the beard? was pretty cool!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Cody Sheehan