Monday, April 6
Previsione
so its my first day in my barista class. it's nice that our "master" showed us how to make some coffee. he call it some but i think we had seen a lot. its a preview of what we're going to learn soon. im so excited! being a coffee addict, it's like paradise out there. though my parents disapprove my decision to take a short course of being barista cause it might affect my studies, in the end they i won by telling them that i'll be their personal barista. its just a manner of strategy you know. oh! here's the set of coffee that our master made.
cafe americano
A single shot of espresso with about 7 ounces of hot water added to the mix.
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.
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.
Cappuccino
Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top.
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.
Espresso Con Panna
Your basic standard espresso with a shot of whipped cream on top.
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.
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.
Irish coffee
A coffee spiked with Irish whiskey, with cream on top.
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.
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.
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.
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.
White coffee
A black coffee with milk added.
so that ends our lesson for today. lol. anyway, i hope i didn't bore any of you with these entry. as if somebody will listen cause im like in a deserted island right now. We haven't made a single cup yet. But hopefully next time i would do good by preparing the best blend of instant coffee.
cafe americano
A single shot of espresso with about 7 ounces of hot water added to the mix.
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.
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.
Cappuccino
Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top.
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.
Espresso Con Panna
Your basic standard espresso with a shot of whipped cream on top.
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.
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.
Irish coffee
A coffee spiked with Irish whiskey, with cream on top.
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.
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.
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.
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.
White coffee
A black coffee with milk added.
so that ends our lesson for today. lol. anyway, i hope i didn't bore any of you with these entry. as if somebody will listen cause im like in a deserted island right now. We haven't made a single cup yet. But hopefully next time i would do good by preparing the best blend of instant coffee.
. . .
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18:32
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18:32
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