Interesting and delicious types of coffee and their recipes

In this article, we will look at the composition of common types of coffee, and also provide recipes for interesting drinks that you can make at home. If you want to know the difference between ristretto and espresso, how to properly mix coffee with wine, and when you need bulletproof coffee, read on.

Composition and recipes of popular types of coffee

Many drinks on the menu at coffee shops, vending machines and home coffee machines are espresso-based, so let’s start with that.

• Espresso is 25-30 ml of strong and aromatic coffee. Hot water under pressure passes through finely ground coffee, and in half a minute the espresso is ready. This drink has a viscous structure, and on top is foam – crema, which is formed due to carbon dioxide. And the gas is released during the preparation process due to the squeezing of water through the coffee.

Just strong coffee without milk is not espresso. The word espresso translates as “pressurized”, so you can’t get this type of coffee without an espresso machine. Maybe you can get something similar in a geyser coffee maker.

• Doppio – double espresso, volume up to 60 ml.
• Tripplo is a triple espresso. It is rarely found in machines, and this is more good than bad. After all, the cardiologist’s phone number is not included.
• Lungo is prepared using espresso technology, but the water passes through the coffee longer, and the volume of the drink is larger. The name translates as “long”.
• Americano is espresso diluted with hot water. Ratios vary depending on the machine or coffee shop, but start at 1:1.
• Ristretto is a “short” espresso: the brewing technique and the amount of coffee are the same, but the pouring time is half as long — 15 seconds. The serving size is also reduced — it starts at 15 ml and varies depending on the coffee shop or machine. The aroma of ristretto is brighter than espresso, and the taste is less bitter.

In some coffee shops, ristretto is prepared for 30 seconds, like espresso. However, a finer grind is used for ristretto. As a result, the output of the drink is reduced to the required portion.

• Cappuccino is espresso with hot milk and milk foam. The ingredients are added in equal proportions – first a third of espresso, then a third of milk and a third of foam on top. The volume starts from 150 ml.
• Latte is more of a milk drink than a coffee drink. It is served in a clear glass so that the layers are visible. At the bottom is one part espresso, above are three parts hot milk, and on top is a layer of milk foam.
• Flat white is a doppio with lightly foamed milk. Three parts of milk are used for one part of coffee. The milk is foamed, but not as much as for cappuccino or latte. The result is a drink with a milky taste and a low, flat foam.
• Macchiato is espresso with frothed milk. The proportions depend on the coffee shop or machine. The most common options are 1:1 or 2 parts espresso to 1 part milk.
• Latte macchiato is a latte, but with a different order of ingredients. First, hot milk is poured into the glass, and then espresso is poured into it. The milk foam remains on top: sometimes whipped cream is used for foam.
• Mocha or mochaccino is a latte with chocolate syrup.
• Frappe is espresso with milk and ice. The ingredients are mixed in a shaker and served with or without syrup.
• Irish coffee is espresso with whiskey and whipped cream. The proportions vary depending on the coffee shop and your level of adventure.
• Glace – espresso with ice cream and grated chocolate.
• Raf is espresso with cream and vanilla sugar. The ingredients are whipped until smooth before serving.

Raf coffee is known in Europe and America, but it was invented in Russia in one of the Moscow coffee shops in the 90s. Baristas came up with or accidentally invented this drink for a regular visitor Rafael. The recipe was also liked by other customers who ordered coffee “like Rafa”. Later, the drink entered the menu and was transformed into raf coffee.

The above list does not include all the types of coffee that can be found in coffee shops and vending machines, but rather the most common ones.

Spices for coffee

Spices add spice to coffee and refresh the taste of the familiar drink. Suitable: cinnamon, nutmeg, cardamom, pepper, cloves, star anise and vanilla.

Coffee should always be purchased whole and ground before brewing. For recipes with spices, dark roasts and varieties with low acidity are best. The subtle taste of light roast coffee can be completely overpowered by bright spices, and high acidity will “compete” with the taste of spices, so the overall taste will be unbalanced.

It is also better to buy spices whole and grind the required portion before use. This way they retain their flavor and aroma longer. Expecting ground nutmeg on sale from a local store to improve the taste of coffee is too optimistic.

Preparation. Spices can be added to ready-made coffee or during the brewing process. You can add spices immediately to a Turk, pour-over, Aeropress and Chemex. But you shouldn’t add additives to a coffee machine before brewing. If spices are brewed together with coffee, they will significantly change the drink.

Ground spices add more flavor and aroma to the drink, whole spices will also give their note, but not as bright. The dosage is selected experimentally. We start with a minimum and add if necessary. Ideal coffee with spices is rarely obtained the first time, but good – almost always.

Features of spices

Cinnamon. Buy it in sticks and add it to the finished cup. Depending on the desired intensity, you can add a whole stick or break it into several pieces. You shouldn’t grind cinnamon – it’s hard to find the right dosage of the spice in this form.

Ground cinnamon from stores is cassia, not cinnamon at all. A spice with a similar flavor, but less versatile.

Nutmeg. Buy nuts, grate a pinch into the finished drink. You can add it to a Turk or pour-over when brewing, but there is a chance of getting too bright a taste and bitterness. Nutmeg is also an energy drink, so if you add a lot of it, you can “catch the fuss.” Or tachycardia.

Cardamom. Buy in boxes, add to the finished cup or during the brewing process. Open one or two boxes, grind the beans in a mortar or just on a board with a knife. Add the crushed beans to the coffee, throw away the boxes. Cardamom goes well with milk. You can even brew coffee with milk in a Turk and immediately add cardamom.

Pepper. Black, green or white will do. Also grind before use, add to the finished drink or during the brewing process, depending on the desired spiciness and brightness. If you add one black peppercorn to the finished cup, there will be no spiciness at all, but the taste will be richer. A green peppercorn will also give spiciness. And white also adds hydrogen sulfide tones, which not everyone likes.

The author’s personal preference is pink pepper. It adds spice, but not heat. There is even a sweet note and an appetizing aroma of pink pepper that is unlike other spices. But this is an acquired taste.

Cloves. Buy buds, add to the cup or during brewing. No need to grind, the spice is bright.

Star anise. Buy the stars and add them whole to the finished cup. If you like a bright anise flavor, you can grind them.

Vanilla. Ideally, buy it in pods, let the milk steep for half an hour on one pod and add it to the finished cup. But good vanilla in pods is hard to find, easy to lose and impossible to forget , and it costs a lot. Therefore, you can try ground or vanilla sugar.

Unusual coffee recipes

Coffee with caramel

This recipe is interesting if you make caramel yourself. You will need a saucepan and sugar. Recipe for a Turk:

1. Pour 2 teaspoons of sugar into a saucepan and add a tablespoon of water.
2. Put it on low heat.
3. We wait until the sugar dissolves and a caramel color begins to appear.
4. At the same time, pour coffee into the Turk, but do not put it on the fire.
5. Pour a glass of water into the caramel.
6. Immediately pour the caramel and water from the saucepan into the Turk with coffee.
7. Then we cook as usual: cook over low heat until the foam rises, then remove from heat.

You can make coffee separately, let it cool, add syrup and ice – you will get an interesting cold drink. Cinnamon or nutmeg will complement the taste of coffee with caramel well.

Coffee with tonic

The recipe is simple, but the combination is not the most obvious.

1. Prepare a serving of espresso.
2. Fill a tall glass with ice.
3. Pour in 150 ml of tonic.
4. Add espresso.

Coffee with a sour taste and fruity notes will add juiciness to the drink. Instead of espresso, you can use strong coffee brewed in your favorite way. It is better to take a “professional” tonic – from those used in bars and coffee shops. But Evervess will do too. If you want to make the drink even juicier and brighter, add the juice of a grapefruit slice.

Bumble

Bumble is a cold coffee cocktail with juice and syrup. The classic version uses orange juice and caramel syrup. The ingredients are poured in layers into a clear tall glass, so the drink resembles a bumblebee.

1. Prepare espresso and cool it.
2. Fill the glass with ice.
3. Pour in 15–20 ml of caramel syrup. First layer.
4. Pour in 100 ml of orange juice. The juice should not mix with the syrup due to the different density, so you get a second layer.
5. Pour 50-60 ml of espresso on top. To prevent the coffee from mixing with the juice, press a spoon against the inside wall of the glass and slowly pour the espresso along it.

Instead of caramel syrup, you can use chocolate or maple syrup. Salted caramel is for lovers. It is better to use freshly squeezed juice: a couple of small oranges will be enough for a cup.

The following recipes are for experimenters and lovers of unusual tastes.

Coldbrew

Cold brew is coffee that is brewed with cold water for 8-12 hours. A good option for summer and beyond. The taste is low in bitterness and sourness, but the taste of coffee is revealed: fruity, chocolate, wine tones, and so on, depending on the grain.

It makes sense to make a lot of cold brew: a liter or more. Waiting 12 hours for a cup of coffee is a dubious decision. It’s better to make more so that it lasts for a couple of days: cold brew can be stored in the refrigerator without any problems.

Coffee. Light roast beans are suitable, since cold brew takes hours to brew. Dark roast coffee can produce a drink that is too bright and “heavy” in feel. But taste and color…

Grinding. Grind the beans to a large fraction – like coarse salt. This grind is used for a French press. If you grind finer, the taste will be more intense, “heavier”, and bitterness will appear.

Preparation. If you have a 0.8-1 liter French press in your kitchen arsenal, it will work perfectly. If not, use a decanter, jar, or other convenient container. We will prepare 1 liter of cold brew.

1. Grind 70 grams of coffee.
2. Pour it into the prepared container.
3. Pour in 1 liter of water at room temperature.
4. Stir with a spoon or a plunger if preparing in a French press.
5. Put it in the refrigerator for 12 hours. It is convenient to start brewing in the evening to start the morning with such an unusual coffee.

Features. Cold brew according to this recipe is drunk without additives and without diluting with water. But there is always room for experimentation:

• If you take 100-120 grams of coffee per 1 liter of water, you will get a concentrated drink that needs to be diluted with water. It is convenient to add ice, milk, etc. to such a cold brew.
• If you want your cold brew to have sweet notes, pour hot water over the ground coffee in a ratio of 1 to 3. That is, pour 210 ml of water into 70 g of coffee. Stir, wait 1–2 minutes, and add cold water to make a liter. Then put it in the refrigerator.
• Cold brew can be prepared at room temperature. In this case, the brewing time is reduced to 8 hours.
• If you like coffee with milk, try pouring a liter of milk into the same 70 grams of coffee instead of a liter of water. In this case, cold brew is only prepared in the refrigerator and is not stored for very long.
• We taste the finished drink to understand how ready it is. If after 8 hours on the table or 12 hours in the refrigerator the taste is weak, leave it for another 3-4 hours. If the taste is too intense, then dilute it with water, and next time reduce the brewing time.

Coffee with hot pepper

An option for those who like it “hotter”. The logic is the same as when using other spices: if you add it during brewing, the taste will be more intense; if you add it to the finished drink, it will be softer. Although the word “softer” is not very suitable for chili and other hot peppers.

For cooking, use dried ground pepper. It is best to grind it before cooking. The dosage depends on your love of spicy sensations: start with half a small chili per cup. If you take not chili, but a hotter pepper, then reduce the dosage. We do not recommend Carolina Reaper, although if you REALLY need to wake up…

Features. If desired, you can use fresh pepper, but it is more difficult to regulate the taste. Cut the pod lengthwise, remove the seeds, cut the half into medium-sized cubes and add to the finished hot coffee.

Coffee with hot pepper sometimes becomes bitter. To smooth out the bitterness, add a pinch of salt. In the right dosage, salt will give the drink sweetness, oddly enough, if you use “soft” pink salt. If you throw in fine “nuclear” salt, then the sweetness will not appear.

Coffee with alcohol

And why not? Good coffee goes well with wine and other alcoholic drinks, but it is definitely not a morning drink.

Coffee. Take your favorite coffee and prepare it in your favorite way. There are no clear contraindications. Add wine to the finished drink – you should not brew coffee in a Turk with wine.

Wine. Red for a hot drink, white for a cold one. Dry wine plays brighter in coffee, but if you prefer semi-sweet, you can try it too.

Other drinks. Coffee with cognac and Irish whiskey are classic combinations. In this case, sugar is added to smooth out the bright alcoholic note. Other ingredients, such as lemon and cream, are to taste. Scotch whiskey is for gourmets, but you can try it.

Coffee with port will be stronger than with wine. Red port will add jammy notes, white – nutty. If you like coffee with milk and want to add “fun”, take white port. Dry sherry gives a fresh nutty-herbal taste, and sweet adds nuts and dried fruits.

The dosage depends on the goals and mood. If you want to have fun, then it makes sense to completely remove coffee from the recipe. Why these half measures? If the goal is to try something new, then start with a tablespoon of wine per cup. Sherry and port are stronger, take a teaspoon of them. Whiskey and cognac start adding with half a teaspoon.

Alcohol is added to the finished drink, so it is easy to control the dosage. Pour a spoonful of red wine, stir, the taste changes, but it is not felt enough. Add another teaspoon, and so on.

Bulletproof Coffee

Bulletproof coffee is coffee with butter and coconut oil, invented by biohacker Dave Asprey, the original name is Bulletproof coffee. It is more useful than tasty drink.

Why add butter to coffee? Experiments! Without going into biochemistry, the fats in the butter soften the “hit” of caffeine and prolong the state of alertness from it. If you have a slight increase in blood pressure or tachycardia after a cup of coffee, the butter will soften this effect. Bulletproof coffee is also sometimes used for weight loss in addition to the keto diet.

How to make. The original recipe uses ghee from grass-fed cows and special coconut oil with the “right” caprylic triglyceride content. These oils, according to the recipe’s author, are better absorbed, provide more energy, and so on. Surely, this is true. It’s not for nothing that Dave Asprey sells his own oils and coffee for making this drink.

The author of the article drinks this coffee from time to time, which is why he included it in the list. Even without the hassle of special oils, bulletproof coffee gives a boost of energy and a feeling of satiety for several hours. This is more interesting than 15 minutes of vivacity from regular coffee.

1. Take your favorite coffee and prepare one cup using your preferred method.
2. Pour into a blender bowl or other convenient container.
3. Add a teaspoon of coconut oil. You shouldn’t use refined oil, it’s not very useful. Use unrefined, cold-pressed oil. It’s much cheaper than the branded Brain Octane C8 MCT Oil, and it’s easier to buy.
4. Add a tablespoon of butter. Any good one. Ghee or regular – as desired.
5. Beat with a blender until smooth and foamy.

Features. The dosage of oils varies depending on taste preferences and requirements for the effect. You can add 2 tablespoons of both oils. This will already be a hearty and invigorating breakfast, not coffee, but why not.

It is not necessary to beat in a blender. The oils dissolve well in hot coffee, just wait a couple of minutes and stir with a spoon. But then there will be an oily film on top. If the film does not cause unpleasant sensations, and you do not have a blender at hand, or do not want to wash it, then just dissolve and stir.

The taste of bulletproof coffee is unique. And it depends heavily on the oils. Coconut oil gives sweet notes, butter – unexpectedly, creamy and “fatty feeling”.

Conclusion

Now strange names on the coffee menu of a cafe will not baffle you, and when looking at the menu of a coffee machine in a shopping center, confusion and a feeling of hopelessness will not approach. If the opportunity arises, you can even show off your knowledge in a dialogue with a snob who, despite all his pathos, dared to confuse espresso and ristretto.

And at home, you can diversify the taste of coffee not only with milk and sugar. With spices for your mood, cold brew for the summer, coffee with wine for the weekend, and bulletproof for especially intense tasks at work. With a conscious approach, coffee is a drink for all occasions.