Coffee Talk: Navigating the coffee counter

1. Coffee

In other words: Nothing fancy, just regular coffee beans.

The method: Hot water is filtered through ground coffee beans to create a desired strength of coffee. You’ll generally have a choice of a light, medium or dark roast.

Character traits: Ripeness of the coffee bean, where it was grown, how it was processed, the size of the grind, the ratio of grounds to water—so many factors affect the taste of a coffee, it’s difficult to sum up its flavour. In general, dark roasts are oily and have a bitter caramel sweetness. Light roasts have fruity and nutty tones with an absence of oiliness. Medium roasts are, well, in the middle—less bitter than dark and bolder than light.

2. Espresso

In other words: A very small, strong coffee.

The method: Hot water travels through finely ground coffee beans compressed firmly together in a special filter.

Character traits: Served in tiny cups with a 1 to 2 ounce serving (single or double espresso). Espresso also has a natural crema (a coffee foam—like head on a beer). It has a strong, concentrated coffee flavour.

3. Americano

In other words: Diluted espresso.

The method: Hot water is run through espresso beans to produce a weak espresso in a larger volume.

Character traits: This beverage was the result of North Americans wanting less strength and more volume from a traditional espresso. It, not surprisingly, has a diluted espresso flavour.

4. Cappuccino

In other words: Espresso with steamed milk and an impressive layer of frothy milk foam.

The method: An equal combination of espresso, steamed milk and milk foam are combined for this traditional drink.

Character traits: Cappuccino is often characterized by its voluminous and frothy milk foam. It is rich in bold flavour and has a natural, creamy sweetness from the milk sugars. It’s often described as dessert-like.

5. Latte

In other words: A less complex cappuccino with more milk and less foam.

The method: A latte is similar to the cappuccino (espresso and steamed milk). However, it does not include foam in its main composition. Often times, foam is added on top of a latte as a decorative feature.

Character traits: Flavour shots! Many latte lovers will add a shot (approximately 0.4 ounces/40 calories depending on the café) of flavoured syrup (such as vanilla, hazelnut, chai, etc.), resulting in a sweeter and more flavourful drink.

6. Flat White

In other words: Essentially a strong latte.

The method: A flat white involves pouring a micro-foam base (steamed milk with tiny, velvety bubbles) overtop of a single or double shot of espresso.

Character traits: A New Zealand and Australian spin on the European cappuccino. Tastes like a strong latte but with no milky aftertaste.

7. London Fog

In other words: Steamed milk with a tea bag.

The method: This drink is much like a cup of tea but instead replaces the hot water with steamed milk. Most commonly, Earl Grey tea is used in the drink; however, many variations can be made using various types of tea.

Character traits: A soothing and low-key drink that’s easy to make and not overpowering in flavour. Creamy, light and mild in sweetness.

8. Café Mocha

In other words: Coffee and chocolate together at last!

The method: Varying amounts of cocoa powder, chocolate syrup and/or chocolate shavings are added to a cappuccino or latte.

Character traits: When deciding between a hot chocolate and a latte, this is the right choice for you. Creamy, sweet and chocolatey, t8n

Milking the Options

Many coffee shops offer a variety of milk and milk alternatives. Typically, non-fat drinks are made with skim milk, and full-cream drinks are made with homogenized. Other alternative milk options include almond, soy and coconut.