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Until a few years ago, choices of coffee drinks were limited to
satisfying the coffee addict alone. Now the range of flavored
coffees, gourmet coffee of different origins, and equipment has
widened to offer something for everyone from potential convert to
connoisseur. There's been a renaissance in coffee drinking in the last few years, reflected in greater interest in the specialty coffees of the world and an emphasis on certain brewing machines, particularly the espresso. In fact, many people find today's coffee culture an intimidating subject. Every cafe, bar, shop, stall and cart that has anything to do with coffee seems to expect the consumer to be omniscient, or at least telepathic, when it comes to placing an order. And what a fuss is made about the tiniest differences in terminology in a vocabulary that changes from one venue to the next. Certainly the range of coffee drinks available in a trendy coffee bar today is greater than ever before, especially in the marriage of coffee with flavors that would have been considered incompatible in the past. Also, the technology of machinery, not just that of grinders and brewers, has widened the scope of coffee drinks to include all sorts of mixed, shaken, restricted, diluted, steamed, stirred, foamed, stained, frothed, whisked, blended, whipped, frapped, iced, chilled, frozen or garnished concoctions. Decisions concerning the caffeine content of one's cup of coffee include such options as 97 per cent, half-decaf, Swiss Water method and dry-cleaning solution method. Are we even allowed to use the word "white", with a range of possibilities which including half 'n' half, non-fat, two percent, full cream, pasteurized, homogenized, cream, whipped cream, yoghurt, goat's milk and non-dairy creamers. Before you despair and decide that chewing on a couple of beans is easier, here are a few definitions, explanations, appropriations or assumptions: |
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