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Coffee preparation is the process of turning
coffee bean A coffee bean is a seed of the '' Coffea'' plant and the source for coffee. It is the pip inside the red or purple fruit often referred to as a coffee cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even th ...
s into a
beverage A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoo ...
. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be
ground Ground may refer to: Geology * Land, the surface of the Earth not covered by water * Soil, a mixture of clay, sand and organic matter present on the surface of the Earth Electricity * Ground (electricity), the reference point in an electrical c ...
, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time ( brewed), the liquid
coffee extraction Coffee extraction occurs when hot water is poured over coffee grounds, causing desirable compounds such as caffeine, carbohydrates, lipids, melanoidins and acids to be extracted from the grounds. The degree to which extraction occurs depends on a ...
must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the
boiling point The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding env ...
of water, immediately before drinking, yielding a hot beverage capable of
scalding Scalding is a form of thermal burn resulting from heated fluids such as boiling water or steam. Most scalds are considered first- or second-degree burns, but third-degree burns can result, especially with prolonged contact. The term is from the ...
if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated bottle to maintain its temperature. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Whole roast coffee or ground coffee is often vacuum packed to prevent oxidation and lengthen its shelf life. Especially in hot climates, some find cold or iced coffee more refreshing. This can be prepared well in advance as it maintains its character when stored cold better than as a hot beverage. Even with the same roast, the character of the extraction is highly dependent on distribution of particle sizes produced by the grinding process, temperature of the grounds after grinding, freshness of the roast and grind, brewing process and equipment, temperature of the water, character of the water itself, contact time with hot water (less sensitive with cold water), and the brew ratio employed. Preferred brew ratios of water to coffee often fall into the range of 15–18:1 by mass; even within this fairly small range, differences are easily perceived by an experienced coffee drinker. The sensitivity and nuance of coffee extraction has resulted in the formation of a vast (and sometimes obsessive) artisanal brewing culture and community. Processes can range from extremely manual (e.g. hand grinding with manual pour-over in steady increments) to totally automated by a single appliance with a reservoir of roast beans which it automatically measures and grinds, and water, which it automatically heats and doses. Another common style of automated coffee maker is fed a single-serving " pod" of pre-measured coffee grounds for each beverage. Characteristics which may be emphasized or deemphasized by different preparation methods include: acidity (brightness),
aroma An odor (American English) or odour (Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their sens ...
(especially more delicate floral and citrus notes),
mouthfeel Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel ...
(body),
astringency An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plan ...
, bitterness (both positive and negative), and the duration and intensity of flavour perception in the mouth (finish). The addition of sweeteners, dairy products (e.g. milk or cream), or dairy alternatives (e.g. almond milk) also changes the perceived character of the brewed coffee. Principally, dairy products mute delicate aromas and thicken mouthfeel (particularly when frothed), while sweeteners mask astringency and bitterness.


Roasting

Roasting coffee transforms the chemical and physical properties of green
coffee bean A coffee bean is a seed of the '' Coffea'' plant and the source for coffee. It is the pip inside the red or purple fruit often referred to as a coffee cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even th ...
s. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown, and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source. Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn popper) or by specialised appliances. A ''coffee roaster'' is a special pan or apparatus suitable to heat up and roast green coffee beans.


Grinding

The whole coffee beans are ground, also known as milling, to facilitate the brewing process. The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans that are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Due to the importance of a grind's fineness, a uniform grind is highly desirable. If a brewing method is used in which the time of exposure of the ground coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces coffee of equal flavor yet uses less ground coffee. A blade grinder does not cause frictional heat buildup in the ground coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening. Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing. Used coffee grounds can be reused for hair care or skin care as well as in the garden. These can also be used as
biodiesel Biodiesel is a form of diesel fuel derived from plants or animals and consisting of long-chain fatty acid esters. It is typically made by chemically reacting lipids such as animal fat ( tallow), soybean oil, or some other vegetable oi ...
fuel. There are four methods of grinding coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.


Burr-grinding

Burr mills use two revolving abrasive elements, such as wheels or conical grinding elements, between which the coffee beans are crushed or "torn" with little frictional heating. The process of squeezing and crushing of the beans releases the coffee's oils, which are then more easily extracted during the infusion process with hot water, making the coffee taste richer and smoother. Both manually and electrically powered mills are available. These mills grind the coffee to a fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground; the uniform grind produces a more even extraction when brewed, without excessively fine particles that clog filters. These mills offer a wide range of grind settings, making them suitable to grind coffee for various brewing systems such as espresso, drip, percolators, French press, and others. Many burr grinders, including almost all domestic versions, are unable to achieve the extremely fine grind required for the preparation of
Turkish coffee Turkish coffee is a style of coffee prepared in a '' cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
; traditional Turkish hand grinders are an exception. Burr grinders are of two types - conical burrs and flat wheel burrs. Both of them grind coffee bean consistently and with uniform size. Almost every burr coffee grinder grinds at low noise, offer large hopper for storing whole coffee bean, easy to use with portafilter for espresso grind, body made with stainless steel or ceramic with modern design as well as slow operating system ensures fine grind all the time.


Chopping

Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000 rpm), either in a
blade grinder A blade grinder, also known as propeller grinder, is a machine that chops material while mixing it, by means of a high-speed spinning blade. Applications of blade grinders for preparing foods include numerous electric kitchen appliances such as ...
designed specifically for coffee and spices, or in a general use home
blender A blender (sometimes called a mixer or liquidiser in British English) is a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other substances. A stationary blender consists of a blender container with a rotating me ...
. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will produce particles of widely varying sizes, while ideally all particles should have the same size, appropriate for the method of brewing. Moreover, the particles get smaller and smaller during the grinding process, which makes it difficult to achieve a consistent grind from batch to batch. Blade grinders create “coffee dust” that can clog up sieves in espresso machines and French presses, and are best suited for drip coffee makers. They are not recommended for grinding coffee for use with pump espresso machines.


Pounding

Arabic coffee Arabic coffee is a version of the brewed coffee of ''Coffea arabica'' beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternativ ...
and
Turkish coffee Turkish coffee is a style of coffee prepared in a '' cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
require that the grounds be almost powdery in fineness, finer than can be achieved by most burr grinders. Pounding the beans with a
mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' ( ...
can pulverise the coffee finely enough.


Roller grinding

In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder produces a more even grind size distribution and heats the ground coffee less than other grinding methods. However, due to their size and cost, roller grinders are used exclusively by commercial and industrial scale coffee producers. Water-cooled roller grinders are used for high production rates as well as for fine grinds such as Turkish and espresso.


Brewing

Coffee can be brewed in several different ways, but these methods fall into four main groups depending on how the water is introduced to the coffee grounds:
decoction Decoction is a method of extraction by boiling herbal or plant material (which may include stems, roots, bark and rhizomes) to dissolve the chemicals of the material. It is the most common preparation method in various herbal-medicine systems. Dec ...
(through
boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...
),
infusion Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An in ...
(through
steeping Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour ...
), gravitational feed (used with percolators and in
drip brew Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect ...
ing), or pressurised percolation (as with
espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans a ...
). Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee tends to give it a "muddy" flavour, as some compounds that impart flavor to coffee are destroyed if this is done. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free environment it can last almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in food stores in America or Europe, with refrigerated bottled coffee drinks being commonly available at
convenience store A convenience store, convenience shop, corner store or corner shop is a small retail business that stocks a range of everyday items such as coffee, groceries, snack foods, confectionery, soft drinks, ice creams, tobacco products, lottery ti ...
s and
grocery store A grocery store ( AE), grocery shop ( BE) or simply grocery is a store that primarily retails a general range of food products, which may be fresh or packaged. In everyday U.S. usage, however, "grocery store" is a synonym for supermarket, a ...
s in the United States. Canned coffee is particularly popular in Japan and South Korea. Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Some such devices also grind the beans automatically before brewing. The French press is considered one of the oldest and simplest methods to brew coffee. Despite its simplicity, it can be a little tricky. The most important part of the process is to not leave the coffee in the French press for too long after pressing.


Boiling

Boiling, or
decoction Decoction is a method of extraction by boiling herbal or plant material (which may include stems, roots, bark and rhizomes) to dissolve the chemicals of the material. It is the most common preparation method in various herbal-medicine systems. Dec ...
, was the main method used for brewing coffee until the 1930s and is still used in some Nordic and Middle Eastern countries. The aromatic oils in coffee are released at 96 °C (205 °F), which is just below boiling, while the bitter acids are released when the water has reached boiling point. The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...
. This method, known as "mud coffee" in the
Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...
owing to an extremely fine grind that results in a mud-like sludge at the bottom of the cup, allows for extremely simple preparation, but drinkers then have to be careful if they want to avoid drinking grounds either from this layer or floating at the surface of the coffee, which can be avoided by dribbling cold water onto the "floaters" from the back of a spoon. If the coffee beans are not ground finely enough, the grounds do not sink. "Cowboy coffee" is made by heating coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink, sometimes filtering it to remove fine grounds. While the name suggests that this method was used by cowboys, presumably on the trail around a campfire, it is used by others; some people prefer this method. The above methods are sometimes used with hot milk instead of water. ''
Turkish coffee Turkish coffee is a style of coffee prepared in a '' cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
'' (aka Arabic coffee, etc.), a very early method of making coffee, is used in the
Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...
,
North Africa North Africa, or Northern Africa is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region, and it is sometimes defined as stretching from the Atlantic shores of Mauritania in ...
,
East Africa East Africa, Eastern Africa, or East of Africa, is the eastern subregion of the African continent. In the United Nations Statistics Division scheme of geographic regions, 10-11-(16*) territories make up Eastern Africa: Due to the historica ...
,
Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula ...
,
Greece Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders wi ...
, the
Balkans The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...
, and
Russia Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-ei ...
. Very finely ground coffee, optionally sugar, and water are placed in a narrow-topped pot, called a '' cezve'' ( Turkish), ''kanaka'' ( Egyptian), ''briki'' (
Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...
), ''džezva'' (
Štokavian Shtokavian or Štokavian (; sh-Latn, štokavski / sh-Cyrl, italics=no, штокавски, ) is the prestige dialect of the pluricentric Serbo-Croatian language and the basis of its Serbian, Croatian, Bosnian and Montenegrin standards. It ...
) or ''turka'' ( Russian) and brought to the boil then immediately removed from the heat. It may be very briefly brought to the boil two or three times. Turkish coffee is sometimes flavored with
cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...
, particularly in Arab countries. The resulting strong coffee, with foam on the top and a thick layer of grounds at the bottom, is drunk from small cups.


Steeping

A '' cafetière'', or ''French press,'' is a tall, narrow cylinder with a
plunger A plunger, force cup, plumber's friend or plumber's helper is a tool used to clear blockages in drains and pipes. It consists of a rubber suction cup attached to a stick (''shaft'') usually made of wood or plastic. A different bellows-like des ...
that includes a metal or
nylon Nylon is a generic designation for a family of synthetic polymers composed of polyamides ( repeating units linked by amide links).The polyamides may be aliphatic or semi-aromatic. Nylon is a silk-like thermoplastic, generally made from pet ...
fine mesh filter. The grounds are placed in the cylinder, and off-the-boil water is then poured into it. The coffee and hot water are left in the cylinder for a few minutes (typically 4–7 minutes) and then the plunger is gently pushed down, leaving the filter immediately above the grounds, allowing the coffee to be poured out while the filter retains the grounds. Depending on the type of filter, it is important to pay attention to the grind of the coffee beans, though a rather coarse grind is almost always called for. A plain glass cylinder may be used, or a vacuum flask arrangement to keep the coffee hot; this is not to be confused with a vacuum brewer—see below. '' Coffee bags'' are used less often than
tea bag A tea bag, or the compound teabag, is a small, porous, sealed bag or packet, typically containing tea leaves or the leaves of other herbs, which is immersed in water to steep and make an infusion. Originally used only for tea (''Camellia ...
s. They are simply disposable bags containing coffee; the grounds do not exit the bag as it mixes with the water, so no extra filtering is required.
Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federal constitutional monarchy consists of thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Mal ...
n and some Caribbean and South American styles of coffee are often brewed using a ''"sock,"'' which is actually a simple
muslin Muslin () is a cotton fabric of plain weave. It is made in a wide range of weights from delicate sheers to coarse sheeting. It gets its name from the city of Mosul, Iraq, where it was first manufactured. Muslin of uncommonly delicate hands ...
bag, shaped like a filter, into which coffee is loaded, then steeped in hot water. This method is especially suitable for use with local-brew coffees in Malaysia, primarily of the varieties ''Robusta'' and ''Liberica'' which are often strong-flavored, allowing the ground coffee in the sock to be reused. A '' vacuum brewer'' consists of two chambers: a pot below, atop which is set a bowl or funnel with its siphon descending nearly to the bottom of the pot. The bottom of the bowl is blocked by a filter of glass, cloth or plastic, and the bowl and pot are joined by a gasket that forms a tight seal. Water is placed in the pot, the coffee grounds are placed in the bowl, and the whole apparatus is set over a burner. As the water heats, it is forced by the increasing vapor pressure up the siphon and into the bowl where it mixes with the grounds. When all the water possible has been forced into the bowl the infusion is allowed to sit for some time before the brewer is removed from the heat. As the water vapor in the lower pot cools, it contracts, forming a partial vacuum and drawing the coffee down through the filter.


Filtration methods

''
Drip brew Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect ...
coffee,'' also known as filtered coffee, is made by letting hot water drip onto coffee grounds held in a
coffee filter A coffee filter is a filter used for brewing coffee. Filters made of paper (disposable), or cloth, plastic, and metal (reusable) are used. The filter allows the liquid coffee to flow through, but traps the coffee grounds. Paper filters remove o ...
surrounded by a filter holder or brew basket. Drip brew makers can be simple filter holder types manually filled with hot water, or they can use automated systems as found in the popular electric drip coffee-maker. Strength varies according to the ratio of water to coffee and the fineness of the grind, but is typically weaker in taste and contains a lower concentration of caffeine than espresso, though often (due to size) more total caffeine. By convention, regular coffee brewed by this method is served by some restaurants in a brown or black pot (or a pot with a brown or black handle), while decaffeinated coffee is served in an orange pot (or a pot with an orange handle). A variation is the traditional '' Neapolitan flip coffee pot'', or Napoletana, a drip brew coffee maker for the stovetop. It consists of a bottom section filled with water, a middle filter section, and an upside-down pot placed on the top. When the water boils, the coffee maker is flipped over to let the water filter through the coffee grounds. The common ''electric percolator,'' which was in almost universal use in the United States prior to the 1970s, and is still popular in some households today, differs from the pressure percolator described above. It uses the pressure of the boiling water to force it to a chamber above the grounds, but relies on gravity to pass the water down through the grounds, where it then repeats the process until shut off by an internal timer. Some coffee aficionados hold the coffee produced in low esteem because of this multiple-pass process. Others prefer gravity percolation and claim it delivers a richer cup of coffee in comparison to drip brewing. Indian filter coffee uses an apparatus typically made of stainless steel. There are two cylindrical compartments, one sitting on top of the other. The upper compartment has tiny holes (less than ~0.5 mm). And then there is the pierced pressing disc with a stem handle, and a covering lid. The finely ground coffee with 15–20%
chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Austra ...
is placed in the upper compartment, the pierced pressing disc is used to cover the ground coffee, and hot water is poured on top of this disk. Unlike the regular drip brew, the coffee does not start pouring down immediately. This is because of the chicory, which holds on to the water longer than just the ground coffee beans can. This causes the beverage to be much more potent than the American drip variety. 2–3 teaspoonfuls of this decoction is added to a 100–150 ml milk. Sugar is then sometimes added by individual preference. Another variation is
cold brew coffee Cold brew coffee, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for about 12 to 24 hours. The water is n ...
, sometimes known as "cold press." Cold water is poured over coffee grounds and allowed to steep for eight to twenty-four hours. The coffee is then filtered, usually through a very thick filter, removing all particles. This process produces a very strong concentrate which can be stored in a refrigerated, airtight container for up to eight weeks. The coffee can then be prepared for drinking by adding hot water to the concentrate at a water-to-concentrate ratio of approximately 3:1, but can be adjusted to the drinker's preference. The coffee prepared by this method is very low in acidity with a smooth taste, and is often preferred by those with sensitive stomachs. Others, however, feel this method strips coffee of its bold flavor and character. Thus, this method is not common, and there are few appliances designed for it. The amount of coffee used affects both the strength and the flavor of the brew in a typical drip-brewing filtration-based coffee maker. The softer flavors come out of the coffee first and the more bitter flavors only after some time, so a large brew will tend to be both stronger and more bitter. This can be modified by stopping the filtration after a planned time and then adding hot water to the brew instead of waiting for all the water to pass through the grounds. In addition to the "cold press", there is a method called "Cold Drip Coffee". Also known as "Dutch Ice Coffee" (and very popular in Japan), instead of steeping, this method very slowly drips cold water into the grounds, which then very slowly pass through a filter. Unlike the cold press (which functions similar to a French Press) which takes eight to twenty-four hours, a Cold Drip process only takes about two hours, with taste and consistency results similar to that of a cold press.


Pressure

''
Espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans a ...
'' is made by forcing hot water at 91–95 °C (195–204 °F) under a pressure of between eight and eighteen bars (800–1800 kPa, 116–261 psi), through a lightly packed matrix, called a "puck," of finely ground coffee. The 30–60 ml (1–2 oz) beverage is served in
demitasse A demitasse (; French: "half cup") or demi-tasse is a small cup used to serve espresso. It may also refer to the contents served in such a cup (though that usage had disappeared in France by the early 20th century). A demitasse typically has a ...
cups; sugar is often added. It is consumed during the day at cafes and from street vendors, or after an evening meal. It is the basis for many coffee drinks. It is one of the most concentrated forms of coffee regularly consumed, with a distinctive flavor provided by crema, a layer of flavorful emulsified oils in the form of a colloidal foam floating on the surface, which is produced by the high pressure. Espresso is more viscous than other forms of brewed coffee. The ''
moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and ...
'', also known as the "Italian coffeepot" or the "caffettiera," is a three-chamber design which boils water in the lower section. The generated steam pressure, about one bar (100 kPa, 14.5 psi), forces the boiling water up through coffee grounds held in the middle section, separated by a filter mesh from the top section. The resultant coffee (almost espresso strength, but without the crema) is collected in the top section. Moka pots usually sit directly on a stovetop heater or burner. Some models have a transparent glass or plastic top. '' Single-serving coffee'' machines force hot water under low pressure through a coffee pod composed of finely ground coffee sealed between two layers of filter paper or through a proprietary capsule containing ground coffee. Examples include the pod-based
Senseo Senseo is a registered trademark for a coffee brewing system from Dutch companies Philips and Douwe Egberts. The system is known for the coffee pods (called pads in some countries) it uses to brew the coffee. History The system was first intr ...
and Home Café systems and the proprietary Tassimo and Keurig K-Cup systems. The ''
AeroPress The AeroPress is a manual coffeemaker invented by Alan Adler, founder of AeroPress, Inc. It consists of a cylindrical chamber, and a plunger with an airtight silicone seal, similar to a syringe. Ground coffee beans and water are steeped inside, t ...
'' is another recent invention, which is a mechanical, non-electronic device where pressure is simply exerted by the user manually pressing a piston down with their hand, forcing medium-temperature water through coffee grounds in about 30 seconds (into a single cup.) This method produces a smoother beverage than espresso, falling somewhere between the flavor of a ''
moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and ...
'' and a '' French Press''.


Extraction

Proper brewing of coffee requires using the correct amount of coffee grounds, extracted to the correct degree (largely determined by the correct time), at the correct temperature using the water of balanced mineral composition. SCAA defines a precise composition of water for the barista championships. More technically, coffee brewing consists of dissolving (
solvation Solvation (or dissolution) describes the interaction of a solvent with dissolved molecules. Both ionized and uncharged molecules interact strongly with a solvent, and the strength and nature of this interaction influence many properties of t ...
) soluble flavors from the coffee grounds in water. Specialized vocabulary and guidelines exist to discuss this, primarily various ''ratios,'' which are used to optimally brew coffee. The key concepts are: ;Extraction: Also known as "solubles yield" – what percentage (by weight) of the grounds are dissolved in the water. ;Strength: Also known as "solubles concentration", as measured by Total Dissolved Solids – how concentrated or watery the coffee is. ;Brew ratio: The ratio of coffee grounds (mass, in grams or ounces) to water (volume, in liters or half-gallons): how much coffee is used for a given quantity of water. These are related as follows: :Strength ∝ Brew ratio × Extraction which can be analyzed as the following formula: :dissolved solids/water = grounds/water × dissolved solids/grounds A subtler issue is ''which'' solubles are dissolved – this depends both on solubility of different substances at different temperatures, and changes over the course of extraction. Different substances are extracted during the first 1% of brewing time than in the period from 19% extraction to 20% extraction. This is primarily affected by ''temperature''. Brewing guidelines are summarised by ''Brewing Control Charts'' which graph these elements, and center around an "ideal" rectangle indicating the target brewing range. The yield in the horizontal (''x''-axis), the strength is the vertical (''y''-axis), and a given brewing ratio determines a radial line, since for a giving brewing ratio the strength is directly proportional to the yield. ''Ideal yield'' is widely agreed to be 20±2% (18–22%), while ''ideal strength'' for brewed coffee varies. American standards for "ideal strength" are generally considered to be between 1.25±0.10% (1.15–1.35%), while Norwegian standards are about 1.40±0.10% (1.30–1.50%). European standards fall in the middle range at 1.20–1.45%. These are most easily achieved with a brewing ratio of 55 g/L (55 grams of coffee per litre of water) for American standards, to 63 g/L in Norwegian standards, yielding approximately 14–16 grams of coffee for a standard cup. These guidelines apply regardless of brewing method, with the following exceptions: * Espresso is significantly different – it is much stronger, and has more varied extraction. Seven grams of grounds are used to make a 25-ml shot of espresso (this comes to 280 g/L, but the amount of water used is actually more than 25 ml because some stays with the grounds). Espresso has about 212 mg caffeine per 100 g as compare to around 40 mg per 100 g of normal coffee. * ''Dark roast'' coffee tastes subjectively stronger than medium roasts. Standards are based on medium roasts, and the equivalent strength for a dark roast requires using a lower brewing ratio.


Separation

Coffee in all these forms is made with roasted and ground coffee and hot water, the used grounds either remaining behind or being filtered out of the cup or jug after the main
soluble In chemistry, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution. The extent of the solubi ...
compounds have been extracted. The fineness of grind required differs for the various brewing methods.


Gallery of common brewing methods

Pressure: Image:Coffee pot moka.jpg,
Moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and ...
Image:Wigomat-espresso-kaffeemaschine.jpg, Home espresso machine without pump (only with steam pressure) Image:LaCimbali Junior 2.jpg, Home espresso machine with pump Image:Illy espresso machine.jpg, Commercial espresso machine
Gravity and steeping: Image:Kaffeemaschine fcm.jpg, Electric
drip brewer Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect ...
Image:French press.jpg, Cafetière/ French press Image:Vacpot2.jpg, Vacuum brewer Image:Disassembled_South_Indian_coffee_filter.jpg, Indian coffee filter Image:viet-coffee.jpg, Preparation of Vietnamese iced coffee Image:Disassembled drip-o-lator IMG 1141.jpg, Disassembled
Drip-O-lator Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect ...
coffee pot


Instant coffee

Instant coffee is made commercially by drying prepared coffee; the resulting soluble powder is dissolved in hot water by the user, and sugar/sweeteners and milk or creamers are added as desired.


Presentation

: ''Also see the article
Coffee culture Coffee culture is the set of traditions and social behaviors that surround the consumption of coffee, particularly as a social lubricant. The term also refers to the cultural diffusion and adoption of coffee as a widely consumed stimulant. In the ...
.''


Hot drinks


Espresso-based, without milk

*
Espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans a ...
: see above under heading ''Pressure''. *
Ristretto Ristretto () is a "short shot" (30 ml from a double basket) of a more highly concentrated espresso coffee. It is made with the same amount of ground coffee, but extracted with a finer grind (also in from 20 to 30 seconds) using half as much water ...
is an espresso drink where the weight of the ground coffee is equal to the weight of the brewed shots. The result is a "shorter" shot that is sweeter and more flavorful. * Bica is a Portuguese espresso, longer than its Italian counterpart, but a little bit softer in taste. This is due to the fact that Portuguese roasting is slightly lighter than the Italian one. "Bica" is thus similar to "Lungo" in Italy. * Lungo is different from an Americano. It is a "longer" espresso run through the machine; all the water runs through the beans, as opposed to adding water. With Italian roasting it extracts more bitter flavours. * Americano style coffee is made with espresso (one or several shots), with hot water then added to give a similar strength (but different flavor) to drip-brewed coffee. *
Long black A long black is a style of coffee commonly found in Australia and New Zealand. It is similar to an Americano, but with a stronger aroma and taste. A long black is made by pouring a double-shot of espresso or ristretto over hot water. Typical ...
is similar to Americano, but prepared in different order (a double shot of espresso is added to water instead of vice versa); most common in
Australia Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands. With an area of , Australia is the largest country by ...
and
New Zealand New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island coun ...
.


Espresso-based, with milk

* Caffè breve is an American variation of a latte: a milk-based espresso drink using steamed half-and-half (light - 10 per cent - cream) instead of milk. *
Caffè latte Caffè latte (), often shortened to just latte () in English, is a coffee beverage of Italian origin made with espresso and steamed milk. Variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as m ...
or ''caffè e latte'' is often called simply ''latte'', which is Italian for "milk", in English-speaking countries; it is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte is made of one-third espresso and two-thirds steamed milk. More frothed milk makes it weaker than a cappuccino. A latte is also commonly served in a tall glass; if the espresso is slowly poured into the frothed milk from the rim of the glass, three layers of different shades will form, with the milk at the bottom, the froth on top and the espresso in between. A latte may be sweetened with sugar or flavored syrup. Caramel and vanilla and other flavors are used. *
Caffè macchiato Caffè macchiato (), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, '' macchiato'' means "stained" or "spotted", so the literal translation of '' caffè macchiato'' is " ...
, sometimes Espresso macchiato or "short" macchiato — macchiato meaning "marked" — is an espresso with a little steamed milk added to the top, usually , sometimes sweetened with sugar or flavored syrup. A "long" macchiato is a double espresso with a little steamed milk. This differs from a latte macchiato which is milk "marked" with espresso. A macchiatto may be 'traditional' or 'topped up' (extra milk added) depending on strength preferences. *
Cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam ( microfoam). Variations of the drink involve the use of ...
is equal parts of espresso coffee and milk and froth, sometimes sprinkled with
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...
or powdered
cocoa Cocoa may refer to: Chocolate * Chocolate * ''Theobroma cacao'', the cocoa tree * Cocoa bean, seed of ''Theobroma cacao'' * Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter an ...
. *
Flat white A flat white is a coffee drink consisting of espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency). It is comparable to a latte, but smaller in volume and with less microfoam, therefore having a h ...
is one part espresso with two parts steamed milk, usually served in a cappuccino cup with the foam decorated with a motif (e.g., fern or heart). This is a speciality of
Australia Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands. With an area of , Australia is the largest country by ...
and
New Zealand New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island coun ...
. * Galão is a Bica (Portuguese espresso) to which is added hot milk, tapped from a canister and sprayed into the glass in which it is served. * Latte macchiato is the inverse of a caffè macchiato, being a tall glass of steamed milk spotted with a small amount of espresso, sometimes sweetened with sugar or syrup. * Mocha is a latte with chocolate added. * Café con leche is espresso with steamed milk ("leche" is Spanish for "milk"), usually half coffee and half milk, similar to latte but less frothy. * Cortado is espresso with a small amount of very lightly foamed milk added, in contrast to a macchiato's more frothy texture. In Spain when served with condensed milk, this is called "cafe con leche condensada", or "Bombon".


Brewed or boiled, non espresso-based

* Black coffee is drip-brewed, percolated, vacuum brewed, or French-press-style coffee served without cream or sugar. * White coffee is black coffee with unheated milk or creamer added to it; this is the most popular way of drinking coffee in the United States. Some persons who drink coffee this way add sugar to it. (Note: though having a similar term, this is not to be confused with the Beirut herbal tea from
Lebanon Lebanon ( , ar, لُبْنَان, translit=lubnān, ), officially the Republic of Lebanon () or the Lebanese Republic, is a country in Western Asia. It is located between Syria to the north and east and Israel to the south, while Cyprus lie ...
or the Malaysian
Ipoh white coffee Ipoh white coffee is a popular coffee drink which originated in Ipoh, Perak, Malaysia, resulting in Ipoh being named one of the top three coffee towns by Lonely Planet. The coffee beans are roasted with palm oil margarine, and the resulting co ...
.) * Café au lait is similar to latte except that drip-brewed or French press coffee is used instead of espresso, with an equal amount of milk (in France, this term refers to a milk coffee that is generally made using espresso coffee that is not dissimilar to a café con leche). * '' Kopi tubruk'' is an Indonesian-style coffee similar in presentation to Turkish coffee. However, kopi tubruk is made from coarse coffee grounds, and is boiled together with a solid lump of sugar. It is popular on the islands of
Java Java (; id, Jawa, ; jv, ꦗꦮ; su, ) is one of the Greater Sunda Islands in Indonesia. It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 151.6 million people, Java is the world's mo ...
and
Bali Bali () is a province of Indonesia and the westernmost of the Lesser Sunda Islands. East of Java and west of Lombok, the province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan, and ...
and their surroundings. * Indian filter coffee, particularly common in southern
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...
, is prepared with rough-ground dark roasted coffee beans (e.g., Arabica, PeaBerry), and
chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Austra ...
. The coffee is drip-brewed for a few hours in a traditional metal coffee filter before being served with milk and sugar. The ratio is usually 1/4 decoction, 3/4 milk. *
Greek coffee Turkish coffee is a style of coffee prepared in a ''cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
is prepared similarly to Turkish coffee. The main difference is that the coffee beans are ground into a finer powder and sugar is added ''during'' the process. It does not contain other flavors, and is usually served without milk. Greek coffee is served in a small cup with a handle, sometimes accompanied by a small cookie, and always with a glass of water. A similar method to the Greek preparation is used in Colombia to make "tinto," strong black coffee that is often brewed with
panela Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other na ...
, a
sugarcane Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus '' Saccharum'', tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalk ...
juice concentrate in cake form. A muslin or fine-cloth bag is used to strain the grounds. * Indochinese-style coffee is another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup, and the resulting strong brew is poured into a glass containing sweetened condensed milk which may contain ice. Due to the high volume of coffee grounds required to make strong coffee in this fashion, the brewing process is quite slow. It is highly popular in
Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist s ...
,
Vietnam Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making ...
and
Cambodia Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand ...
.


Fortified coffee

* Red Eye is one espresso shot added to a cup of coffee (typically 210-480 ml, 7-16 oz). Some add milk or sugar. *
Black Eye A periorbital hematoma, commonly called a black eye or a shiner (associated with boxing or stick sports such as hockey), is bruising around the eye commonly due to an injury to the face rather than to the eye. The name refers to the dark-colo ...
is two espresso shots added to a cup of coffee (typically 210-480 ml, 7-16oz). Some add milk or sugar.


Flavored coffees

* Flavored coffee: In some cultures, flavored coffees are common.
Chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec ci ...
is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of Mocha. Other flavorings include spices such as
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...
,
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
, cardamom, or Italian
syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...
s. In the
Maghreb The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, ...
, the orange
blossom In botany, blossoms are the flowers of stone fruit trees (genus ''Prunus'') and of some other plants with a similar appearance that flower profusely for a period of time in spring. Colloquially, flowers of orange are referred to as such as ...
is used as a flavoring. Vanilla- and hazelnut-flavored coffees are common in the United States; these are usually artificially flavored. *
Turkish coffee Turkish coffee is a style of coffee prepared in a '' cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
is served in very small cups about the size of those used for espresso. Traditional Turkish coffee cups have no handles, but modern ones often do. The ''crema'' or "face" is considered crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. (See above for preparation method.) It is usually made sweet, with sugar added after the brew process begins, and often is flavored with
cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...
or other spices. In many places it is customary to serve it with a tall glass of water on the side. *
Chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Austra ...
is sometimes combined with coffee as a flavoring agent, as in the style of coffee served at the famous Café du Monde in
New Orleans New Orleans ( , ,New Orleans
. Chicory has historically been used as a coffee substitute when real coffee was scarce, as in wartime. Chicory is popular as an additive in Belgium and is an ingredient in Madras filter coffee.


Alcoholic coffee drinks

Alcoholic spirits and liqueurs can be added to coffee, often sweetened and with
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
floated on top. These beverages are often given names according to the alcoholic addition: * Black coffee with
brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
, or
marc Marc or MARC may refer to: People * Marc (given name), people with the first name * Marc (surname), people with the family name Acronyms * MARC standards, a data format used for library cataloging, * MARC Train, a regional commuter rail system of ...
, or
grappa Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomac ...
, or other strong spirit. * Irish coffee, with Irish
whiskey Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ...
, sugar, and cream. There are many variants, essentially the same but with the use of a different spirit: ** Café au Drambuie, with Drambuie instead of whiskey ** Caribbean or Jamaican coffee, with dark
rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...
; a similar drink exists in northern Germany, called Pharisäer ** Gaelic or Scotch coffee, with Scotch
whisky Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ca ...
**
Kahlúa Kahlúa () is a brand of coffee liqueur owned by the Pernod Ricard company and produced in Veracruz, Mexico. The drink contains rum, sugar, and arabica coffee. History Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, me ...
coffee, with Kahlúa
coffee liqueur Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie, fruit brandy, and flavored liquors, which contain no add ...
* Café royal, with a flambéd and slightly caramelised teaspoonful of sugar and
cognac Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appella ...
* Kaffekask, a Swedish variant where some coffee is added to a cup of brännvin


Cold drinks

*
Iced coffee Iced coffee is a coffee beverage served cold. It may be prepared either by brewing coffee normally (i.e. carafe, French press, etc.) and then serving it over ice or in cold milk or by brewing the coffee cold. In hot brewing, sweeteners and fl ...
is a cold version of hot coffee, typically drip or espresso diluted with ice water. Iced coffee can also be an iced or chilled form of any drink in this list. In Australia, iced coffee is cold milk flavoured with a small amount of coffee, often topped with ice cream or whipped cream, and served in a tall glass. * Frappé is a strong cold coffee drink made from
instant coffee Instant coffee is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to coffee solids in powdered or crystallized form and stirring. Instant coffee solids (also called sol ...
and in Greece it is consumed more than Turkish coffee (which the Greeks refer to as "elliniko" or "greek" after the Greek-Turkish dispute over Cyprus in 1974). Frappé was created in
Greece Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders wi ...
in 1957 in the city of
Thessaloniki Thessaloniki (; el, Θεσσαλονίκη, , also known as Thessalonica (), Saloniki, or Salonica (), is the second-largest city in Greece, with over one million inhabitants in its metropolitan area, and the capital of the geographic region of ...
when a businessman taking part in the open, international trade exhibition there, couldn't wait for hot water for his coffee. His idea spread instantly to all Greece. Preparation: one spoonful of instant coffee (and sugar if one wishes) in a shaker with some water (and milk). It is shaken hard enough for one minute, then icecubes are added and it is served with a
drinking straw A drinking straw is a utensil that is intended to carry the contents of a beverage to one's mouth. Straws are commonly made from plastics but environmental concerns and new regulation have led to rise in reusable and biodegradable straws. These ...
because of the "foam" that is produced. * Ice-blended coffee (trade names:
Frappuccino Frappuccino is a line of blended iced coffee drinks sold by Starbucks. It consists of coffee or crème base, blended with ice and ingredients such as flavored syrups and usually topped with whipped cream and or spices. Frappuccinos are also sold ...
,
Ice Storm An ice storm, also known as a glaze event or a silver storm is a type of winter storm characterized by freezing rain. The U.S. National Weather Service defines an ice storm as a storm which results in the accumulation of at least of ice on ...
) is a variation of iced coffee. The name ''Frappucino'' (a portmanteau of ''frappé'' and ''cappuccino'') was originally developed, named, trademarked and sold by George Howell's Eastern Massachusetts coffee shop chain, The Coffee Connection, which was purchased by
Starbucks Starbucks Corporation is an American multinational chain of coffeehouses and roastery reserves headquartered in Seattle, Washington. It is the world's largest coffeehouse chain. As of November 2021, the company had 33,833 stores in 80 cou ...
in 1994. Other coffeehouses serve similar concoctions, but under different names, since "Frappuccino" is a Starbucks trademark. One commonly used by many stores is Ice Storm. Another prominent example is the Javakula at Seattle's Best Coffee. The iced cappuccino ("ice cap"), sold at coffee chain Tim Horton's, is a popular ice-blended drink in Canada. A frappuccino is a latte, mocha, or macchiato mixed with crushed ice and flavorings (such as vanilla/hazelnut if requested by the customer) and blended. * Thai iced coffee is a popular drink commonly offered at Thai restaurants in the United States. It consists of coffee, ice, and sweetened
condensed milk Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condense ...
. * Igloo Espresso a regular espresso shot poured over a small amount of crushed ice, served in an espresso cup. Sometimes it is requested to be sweetened as the pouring over the ice causes the shot to become bitter. Originating in Italy and has migrated to Australian coffee shops. *
Cold brew coffee Cold brew coffee, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for about 12 to 24 hours. The water is n ...
is a process of brewing coffee slowly (12 hours) with cold water to produce a strong coffee concentrate, often served diluted with water or milk of choice. A common commercial example is
Toddy coffee Coffee drinks are made by brewing water with ground coffee beans. The brewing is either done slowly by drip, filter, French press, ''cafetière'' or percolator, or done very quickly under pressure by an espresso machine. When put under the ...
, which is a drip system. * Affogato is a cold drink, often served as dessert, consisting of a scoop of
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...
or
gelato Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styl ...
topped with an espresso shot. Often, the drinker is served the ice cream and espresso in separate cups, and will mix them at the table so as to prevent the ice cream from entirely melting before it can be consumed.


Confectionery (non-drinks)

* Chocolate-covered roasted coffee beans are available as a confection; eating them delivers more caffeine to the body than does drinking the same mass (or volume) of brewed coffee (ratios depend upon the brewing method) and has similar
physiological Physiology (; ) is the scientific study of functions and mechanisms in a living system. As a sub-discipline of biology, physiology focuses on how organisms, organ systems, individual organs, cells, and biomolecules carry out the chemica ...
effects, unless the beans have been
decaffeinated Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated drinks contain typically 1–2% of the original caffeine content, and sometimes as much as 20%. Decaffeinate ...
.


See also

*
Home roasting coffee Home roasting is the process of roasting coffee from green coffee beans on a small scale for personal consumption. Home roasting of coffee has been practiced for centuries, using simple methods such as roasting in cast iron skillets over a wood ...


Notes


References

* {{coffee, nocat=1 Coffee culture