Ever been confused about which coffee is which and why – here compliments of MELITTA is a definitive list.
Original – HERE
The ultimate in coffee enjoyment begins with the finest Arabica coffee beans, sustainably sourced from around the world. Expert roasters carefully control the duration and temperature of the roast to bring out the distinct characters of each planting area.
The roasted beans are then carefully blended to give each Melitta coffee variety its distinct character – mild and fine, elegant and full, or strong and spicy. Melitta coffee is independently tested to maintain the distinctive Melitta quality and flavour that consumers know and love. Melitta’s drinks menus feature hundreds of coffees, including these classic selections.
|Espresso – In Italy, an espresso is the ultimate coffee and is simply called “caffè” there. To make it, you need around 7 g per cup of coffee grounds from medium to dark-roasted beans. 50 ml of hot water is forced through the coffee grounds at high pressure. The result is red to dark-brown coffee with a fine, golden-brown crema.|
|Ristretto – To make it, you need around 7 g per cup of coffee grounds from
medium to dark-roasted beans. For a ristretto, just 30 ml of hot water are forced through the coffee grounds (espresso = 50 ml). In France, a ristretto is known as a “Café serré”.
|Caffe Lungo – Espresso prepared with twice the volume of water. To make it, you need around 7 g per cup of coffee grounds from medium to dark-roasted beans. 100 ml – instead of the 50 ml for espressos – of hot water are forced through the coffee grounds at high pressure. That’s why, in Austria, it’s called a “Verlängerter”.|
|Espresso Macchiato – Espresso to which you add as much milk foam as is needed to fill the cup. Scatter a little cocoa powder on top.|
|Cafe Creme – The hallmark coffee enjoyed by the Swiss; it’s also called a “Schümli-Kaffee” there. It is prepared like an espresso, but with 120 ml of water and from Café Crème beans. Because of their light roasting, they have a milder flavour than espresso beans.|
|Cappuccino – Espresso or Caffè Lungo made with approx. 80 ml of foamed milk. The Viennese version, known as the “Kapuziner”, also has a dollop of cream as its crown, which can have grated chocolate scattered over it to taste.|
|Cafe au lait – Classically, this is a mixture of 100 ml of foamed milk and 100 ml of Café Crème. Milky coffees in Italy and France have a higher proportion of milk:
for Caffè Latte or Café au lait, Café Crème is mixed in a 1:2 ratio with warm or foamed milk poured over. Both are best served in large ceramic cups. .
|Cafe Latte – This type of coffee invented in Italy is mixed with more milk than coffee. Take 100 ml of Café Crème and then add 200 ml of warm, slightly frothy milk. It differs from Latte Macchiato in that the coffee is the first to be added to the glass, but the coffee and milk do mix together .|