/ck/ - Food & Cooking

[Anonymous No.6603258]

So I'm trying to learn how to make good coffee at home and I'm trying to learn the differences between different coffee drinks.

I know coffee with milk is cafe au lait, espresso with milk is a latte (well steamed milk at least) and drip coffee with espresso is a dead eye, a red eye or a lazy eye depending on the amount, but is there a fancy name for a drink that's part drip brew, part espresso and part milk?

[Anonymous No.6603321]

>38 ways to make coffee
>one has no coffee at all
>several are incorrectly named, incorrectly put together or misspelled
Shit chart.

[Anonymous No.6603359]

>>6603321
I didn't make it. You got a better one?

[Anonymous No.6603371]

>>6603258
>Turkish coffee displayed as sugar water poured over ground coffee

I am disgruntled.

[Poorfag McGee No.6603377]

>>6603258
This
>https://www.youtube.com/watch?v=B7quqqwh62s

[Anonymous No.6603383]

>>6603321
To be honest I've seen several different charts that describe certain drinks are made different ways. I saw one chart that said a macchiato was 1 part espresso and 2 parts foamed milk. Another charts says it's espresso with just a drop of milk. One chart said a cortado was espresso with foamed milk and another chart said it was espresso with hot milk.

[Anonymous No.6603404]

>>6603377
I don't know what that is and I'm pretty sure that's not a drink, but damn I want it.

[Anonymous No.6603417]

>>6603383
>1 part espresso and 2 parts foamed milk.

that's an american machiatto. machiatto literally means 'stained', so it's just a dallop of foam on a double shot of espresso.

[Anonymous No.6603419]

>>6603371
THATS GREEK COFFEE NOT TURKSHIT COFFEE

[Anonymous No.6603423]

>>6603419
It's Turkish.

http://www.unesco.org/culture/ich/index.php?lg=en&pg=00011&RL=00645

[Anonymous No.6603460]

>>6603258
>irish coffee
>no creme de menthe

plz go

[Anonymous No.6603479]

>>6603460
I didn't make the list mane. If you have a better more accurate list of coffee drinks and how they're made, please share

[Anonymous No.6603503]

These charts are confusing and conflicting.

This one says a latte is 1 part regular coffee when it should be espresso. It also lists a macchiato as half espresso and half milk when macchiatos are just a drop of milk.

[Anonymous No.6603510]

>>6603321
To be fair, it's probably just a simple guideline as to what you can order from a coffee shop. A lot of coffee shops have Chai lattes even if there's no coffee in it.

[Anonymous No.6603526]

How accurate is this chart for espresso based drinks?

[Anonymous No.6603528]

>>6603460
>>irish coffee
>>no creme de menthe
>plz go
Huh? Never had it. Never should. You must be looking at some St. Patrick's Day abomination.
Irish coffee is a VERY OLD and quite standard named recipe. It has irish cream in it (ie baileys), and/or irish whiskey (jameson) and cream separately. You're going to find this recipe goes back into reputable bartender guides for decades as it was on all the big old hotel and restaurant menus.

[Anonymous No.6603549]

>>6603503
>This one says a latte is 1 part regular coffee when it should be espresso. It also lists a macchiato as half espresso and half milk when macchiatos are just a drop of milk.
This chart is wrong. That's why.

The confusion seems to involve Australia from which the "flat white" originated, which is somehow replacing the latte if they're honest. It's a cappuccino minus foam, aka latte. The proportions are nonsense anyway, because you order 1,2,3 servings of espresso and cup size upfront.

And, well, the macchiato as starbucks describes it is certainly wrong and the caramel macchiato is their #1 mistake, and you are right, so is this chart (gonna blame Aussies again with the made up crap, they're the most removed from italy and austrian coffee culture). The italian translation means just "marked" or spotted. How in hell is that going to be true with equal parts milk and the espresso? It's not. Whether someone ladles a little teaspoon of cream on top, whipped on top (panna), or a bit of milk or foam, it's just a single teaspoon. Think of the sweet dairy as the sweetener, just that edge of the bitterness of espresso cut with sweetness. That's all! It only makes an appearance.

In OP's chart, the lemon would be served on the side, not in the glass, and really, the zest would be curled or segmented, so that a person could twist it over the top, and the lovely oils would add to the aroma, much as you would do with a cocktail, or wipe it on the rim. You wouldn't want any juice in the coffee.
I haven't seen a perfect chart yet. Someone should make one.

[Anonymous No.6603560]

>>6603528
The creme de menthe is meant to be dressed over the whipped cream. I wouldn't say it's traditional but I do know what he's talking about.

[Anonymous No.6604290]

>>6603526
Accurate.

[Anonymous No.6604326]

>>6603258

Who the fuck drinks Cafe Romano and enjoys it?
Also
>preferring Americano over Long Black

[Anonymous No.6604349]

>>6603526
> the flat white and latte are the same fucking thing except different amount

So if I'm ordering a small latte that's actually a flat white? Or if I order a large flat white, that's actually a latte?

[Anonymous No.6604362]

>>6603258
What does a cafe crema coffee actually look like?
Google Images only shows cappuchinos and lattes. I cant find much info or image examples of the Calao either.

[Anonymous No.6604369]

>>6603526
We have a small espresso machine at work with a cappuccinatore. I can't tell if the milk from the cappuccinatore is steamed or foam but regardless, I guess I could either be making a flat white or latte?

Also we sometimes make iced coffee in the kitchen since an ice machine is right there. What's the right way to make an iced latte? Because the order I usually do it is fill a glass with ice all the way to the top, then milk and then espresso from the nespresso machine. I've heard others say they put ice, then espresso, then milk. Another has said espresso, then ice, then milk.

[Anonymous No.6604374]

>>6604362
Cafe crema I believe is just a synonym for espresso.

And it's Galao not Calao. Heres what a galao looks like.

[Anonymous No.6604378]

>>6604362
Cafe crema is another name for regular espresso.

Caffe crema or cafe creme or just cream coffee on the other hand is this.

Or just look for swiss coffee

[Anonymous No.6604379]

>>6603377
What kind of cream is that in the beginning, looks like none of the shit I've ever bought

>>6603549
>The confusion seems to involve Australia from which the "flat white" originated, which is somehow replacing the latte if they're honest. It's a cappuccino minus foam, aka latte.
Idiot.
Latte's have foam, approx 1cm, find a 7-11 with a better coffee machine.

>>6604349
Refer to >>6604349, your chart is also shit.

[Anonymous No.6604382]

>>6604378
My mistake, look for "swiss caffe crema" instead.

[Anonymous No.6604383]

>>6604379
So can someone provide a proper list of coffee drinks and how they're made?

[Anonymous No.6604405]

>>6604369
Just make iced cappuccino.
Ristretto pulled into a cocktail shaker over ice, milk on any sort added, shaken and poured into a glass.
Rince the shaker well, add a single ice cube and a little skimmed milk. Shake a while and pour the resulting foam over the milked coffee.

>>6603503
>>6603549
>>6603383
>all these assumptions about what is/is not "a macchiato"
There are two different types in Italy. The problem is that outside of Italy, people seldom append the fore-part of names of coffee drinks. The result is that outside of Italy, 'caffelatte' and 'caffe americano' become just 'latte' and 'americano,' while 'caffe macchiato' and 'latte macchiato' both become just 'macchiato,' obscuring the distinction between the two.
Caffe macchiato is espresso with a spoonful of steamed and/or milk foam (there's some argument, even in Italy, over which is the true caffe macchiato) IE coffee (caffe) stained (macchiato) with milk.
Latte macchiato is steamed milk and milk foam with a shot of espresso poured down its centre IE milk (latte) stained (macchiato) with coffee.

And now you know.

[Anonymous No.6604406]

>>6604369
Put the milk first, I find the ice melts slower and makes a nice aesthetic when the espresso drips down. That's how I serve it anyway.

>>6604374
Haha, that explains why I got pictures of birds. Cheers. The layering is quite strange on that one though, how does that work? Because if I myself dumped a bunch of broth into an espresso, all I'd be really getting is really dry cappucino. Not the 3 tiers they've got there. At most I'd get 2 tiers.

>>6604349
Nah, latte should have a bit of microfoam.. Cappucino has foam too, but they have more and make a dome shape, not flat. Like a mushroom cap (don't ask me if I think this is why they're called cappucinos, I'm sure if it isn't that it was incidental)
I made pic related for you. Yellow is foamy layer, beige is thinner, less foamy milk, dark bit is espresso. There is chocolate on the cappucino.

>>6604382
Thanks for the word tip! According to wikipedia, my question as to what the difference between this and a lungo is answered
>and is significantly longer than a lungo, generally twice as long

[Anonymous No.6604412]

>>6604406
*froth not broth lmao

>>6604405
Your description is familiar to me, and makes a lot of sense. I reckon it's high time we made our own, peer reviewed chart. I reckon the other charts are pretty wanky, and so gets in the way of the interpretation.

[Anonymous No.6604544]

>>6604405
There's no cocktail shakers at work. I think it would look odd to use one in an office kitchen anyway.

[Anonymous No.6604551]

>>6604544
To add, we do have coffee stirrers, so my iced lattes are usually stirred not shaken. That or I try shaking the drink to mix everything in the glass.

[Anonymous No.6604705]

>>6604544
That's fine. I stirred my ristretto and milk together when I was at university and used a jar to make iced milk foam instead of a shaker because I had non at the time. In fact, ever since I bought a milkshake machine, I never use my shaker for anything but cocktails.

>>6604412
I think of all cuisines, Italian, Chinese and Mexican are the that ones that get the most diluted and confused outside of their regions of origin, even within the borders of their own countries, so it's no surprise that this happens even to our coffee drinks.

[Anonymous No.6604727]

>>6603258
buy a fucking chemex, grind the coffee before you make it, pour some water in the thing, and there you go, coffee

for everything else you need a good espresso machine which is not worth it unless you're loaded

[Anonymous No.6604739]

>>6604727
>how to offer advice that no one asked for while simultaneously being an enormous prick that no one will ever, ever love

[Anonymous No.6604776]

>>6603258
OP most of those are wrong as stated by other anons. Also very few of those are found in actual coffee places and there are around 10 drinks you need to know how to make.

Espresso with milk differs between the drink because it is dependent on the size, and the temperature.

Lattes are 2 shots filled with steamed milk with a light frothing cycle.

Cortado is the same things but in a rocks glass and steamed at a lower temp. (120 degrees rather than 140)

There is not fancy term for Drip+espresso+milk but a red or black eye with steamed milk or room.

>>6604727
Is kind of right. If you want to be getting into coffee start with actually tasting coffee, not mixing milk and espresso. A decent espresso machine and burr grinder is running you 500+ easy.

Buy a aeropress, it is around 20-30$ and get a small burr grinder. Spend money on decent beans from a local roaster and enjoy god coffee for way less than going to a craft coffee store.

[Anonymous No.6604813]

I'd like to try the one with the scoop of icecream in it eventually

[Anonymous No.6604840]

>>6604813
Is there a Caffe Bene near you? They have affogato although I've never tried it.

[Anonymous No.6604850]

>>6604813
It's a common thing to do, a dessert enjoyed most typically in the summer, usually with vanilla, chocolate, coffee or nut-flavoured (hazelnut, walnut or almond, rarely pistachio) ice creams.
Put a scoop in a cup and pour the shot over it. That's it.

My brother's and I, as kids, would make ghetto-tier nigger-rigged ones for the family.

There's a brand of coffee-flavoured ice cream sold in plastic coffee cups (complete with a handle) whose name translates into English as "granddad's cup." Before the Euro transition, we'd pool some lire together, buy two grandad's cups, split their ice creams each in half and scoop out half of each cup into two separate bowls then brew some coffee on the stove and pour it into the cups the ice cream came in and the bowls, directly over the ice cream. It was a silly thing we'd do, even though my parents had plenty of cash to buy their own stuff, but we were little kids, so it was cute. :3
My brothers and I would have three and mum would have the fourth. Memories.

My sis and dad never joined in because they're joyless and basically foreign (dad's not Italian and my sister grew up more in Switzerland than in Italy, so she speaks Italian with a weird accent).

[Anonymous No.6604863]

>>6604850
Sounds really good, might try making it at home in that case
>>6604840
Not sure if there is one but I'll keep an eye out thanks

[Anonymous No.6604877]

>>6604863
>make my own
Go for it!
No need to use espresso on this one, anyway, since the qualities of espresso are lost in the dilution of the melting ice cream. Pretty much any strong coffee will do.
At home, it's usually made with coffee brewed in a moka, but even dripped coffee should be fine. Try Vietnamese, French or Neapolitan drip or regular American automatic drip, just make sure the coffee is strong.

[Anonymous No.6605717]

This is exactly the thread I was going to create, but since there's already one, I'll bump it for answers. My question is, what kind of specific equipment do I need? Where do I get filters, where do I get good coffee? And most importantly, how pricey is it? Oh and, will I have any luck with coffee machines?

[Anonymous No.6605755]

Another bump because I'm truthfully interested.