These are the laziest Pokemon designs I have ever seen.
Palworld thread is that way, friend ->
I tried to get there once, but kept getting distracted by collecting new Pals!
Why is chocolate milk on this graphic but not regular (non-espresso) coffee? The chocolate milk is the only thing without espresso in it.
There is no "non-espresso" coffee in Italy. You're basically describing how the Americano came to be.
If that's the reason, I guess the graphic would be better labeled as "Drinks available in Italian cafes".
Do they call chocolate milk a type of coffee in Italy?
I don't understand what you mean by "regular (non-espresso) coffee".
Espresso is coffee brewed by forcing water through the grounds at high pressure. As opposed to "regular" coffee made in something like a drip coffee maker, pour over cone, or French press.
My favorite coffee is chocolate milk
Vietnamese Iced Coffee (Cà Phê Sữa Dá)
| Ice |
| Ice |
| Ice |
| Coconut milk |
| Condensed milk |
| Espresso |
I've personally have never heard of coconut milk in cà phê sữa đá (iced [condensed] milk coffee) before.
You must be thinking about cà phê dừa (coconut coffee), which usually has coconut milk and condensed milk
Though a hot small cup of cà phê trứng (egg coffee) is the best. You beat egg yolk into condensed milk and sugar, and then pour it into coffee. And it's so nice and creamy
Flat white crew represent
I used to be all about a latte macchiato with an extra shot, then I got hooked on café con leche. After I returned home I found out a flat white is as close as you can get, without being a jerk who explains their custom order to every barista.
Hate it when I order a Ristretto but the waiter brings an espresso. Great, now I am 5% more energized than I wanted to be
I know this is a joke but as a burgeoning espresso snob, I can’t help myself from explaining:
A ristretto’s importance is in its stronger coffee flavor. It’s the same amount of coffee, but with less water run through the grounds. In a standard espresso, that last little bit of coffee added beyond a ristretto pull is much more watery, and so it mellows out the flavor. A ristretto is sharper and more of a punch. In my opinion, its most effective use is in a flat white, in which the aim is to remove as much water from the equation as possible and really let the coffee flavor shine through into the smaller amount of milk. Both ingredients’ flavors are more apparent in a flat white than in, say, a latte, which is in some regards a watered down flat white.
They missed mine,
2tsp dark brown sugar 8 drops of vanilla extract 1/2 tsp chocolate powder 4 shots espresso made with the other ingredients already in the cup Lightly stir
Neat. This has more than one seen on other charts. I guess only Italian variations, though? I was looking for cortado, but it's Spanish. It's most similar to the flat white but with 50/50 espresso and milk
Cool graphic. Thanks for posting it.
I'm an Americano dude, myself.
Try titrating your way down slowly to a lungo, I bet you won't be disappointed once you get there.
The Irish Coffee is wrong though. The whiskey goes in first, then the coffee.
Is the only difference between a Con Panna and a Vienna Coffee the size of the cup?
Wait, it's all just espresso?
Chocolate milk.
Excuse me I specifically asked for a cappuccino, and this tastes like a cafe latte
I thought a latte was supposed to have steamed milk and a cappuccino had frothed milk...
A shorthand I was taught is "latte = a lot-tae of milk", otherwise same ingredients I guess.
Where is Turkish coffee?
Probably in Turkey.
No, its in Greece
Lungo is my jam.
I like the graphic but it needs to expand beyond espresso.
Cafezinho: Boil water and sugar, add coffee grounds, strain and serve.
Turkish coffee: Like cafezinho but not strained. Optionally add cardamom.
Cowboy coffee / backpacker's special: Cheap coarse-ground coffee, boiled and served unstrained. A little chewy but it does the job.
Junkie coffee: Snort a line of ground coffee, inject some hot water into your forearm
Martian coffee: Hot water with a vicodin crushed up in it
Is a Romano as unpleasant as it looks? I'm having a hard time understanding the appeal.
Many coffees have a natural fruitiness, and lemon helps to bring it out.
I saw something on YouTube about pulling a shot of espresso and then adding ice and I think a little water and using the steam wand on this mix. You end up with a nitro coffee like drink. Might have to try it.
This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.
This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh.. what do we know?
Just post some stuff and don't spam.
