These are the laziest Pokemon designs I have ever seen.
this post was submitted on 24 Jan 2024
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Mildly Interesting
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Palworld thread is that way, friend ->
I tried to get there once, but kept getting distracted by collecting new Pals!
Why is chocolate milk on this graphic but not regular (non-espresso) coffee? The chocolate milk is the only thing without espresso in it.
There is no "non-espresso" coffee in Italy. You're basically describing how the Americano came to be.
If that's the reason, I guess the graphic would be better labeled as "Drinks available in Italian cafes".
Do they call chocolate milk a type of coffee in Italy?
I don't understand what you mean by "regular (non-espresso) coffee".
Espresso is coffee brewed by forcing water through the grounds at high pressure. As opposed to "regular" coffee made in something like a drip coffee maker, pour over cone, or French press.
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My favorite coffee is chocolate milk
What they've called a "Glace" I've always heard called Affogato
Same here. Occasionally served with liqueur, something like Kahlua or Bailey's.
What did you just call me?
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Vietnamese Iced Coffee (Cà Phê Sữa Dá)
| Ice |
| Ice |
| Ice |
| Coconut milk |
| Condensed milk |
| Espresso |
I've personally have never heard of coconut milk in cà phê sữa đá (iced [condensed] milk coffee) before.
You must be thinking about cà phê dừa (coconut coffee), which usually has coconut milk and condensed milk
Though a hot small cup of cà phê trứng (egg coffee) is the best. You beat egg yolk into condensed milk and sugar, and then pour it into coffee. And it's so nice and creamy
You're probably right, as I don't speak Vietnamese. This is how they made the White Coffee I ordered here last week
Hate it when I order a Ristretto but the waiter brings an espresso. Great, now I am 5% more energized than I wanted to be
I know this is a joke but as a burgeoning espresso snob, I can’t help myself from explaining:
A ristretto’s importance is in its stronger coffee flavor. It’s the same amount of coffee, but with less water run through the grounds. In a standard espresso, that last little bit of coffee added beyond a ristretto pull is much more watery, and so it mellows out the flavor. A ristretto is sharper and more of a punch. In my opinion, its most effective use is in a flat white, in which the aim is to remove as much water from the equation as possible and really let the coffee flavor shine through into the smaller amount of milk. Both ingredients’ flavors are more apparent in a flat white than in, say, a latte, which is in some regards a watered down flat white.
Neat. This has more than one seen on other charts. I guess only Italian variations, though? I was looking for cortado, but it's Spanish. It's most similar to the flat white but with 50/50 espresso and milk
The Irish Coffee is wrong though. The whiskey goes in first, then the coffee.
That appears to be what it says, but the legend's colors are very close.
Cool graphic. Thanks for posting it.
I'm an Americano dude, myself.
Try titrating your way down slowly to a lungo, I bet you won't be disappointed once you get there.
Wait, it's all just espresso?
Chocolate milk.
They missed mine,
2tsp dark brown sugar 8 drops of vanilla extract 1/2 tsp chocolate powder 4 shots espresso made with the other ingredients already in the cup Lightly stir
Is the only difference between a Con Panna and a Vienna Coffee the size of the cup?
Excuse me I specifically asked for a cappuccino, and this tastes like a cafe latte
I thought a latte was supposed to have steamed milk and a cappuccino had frothed milk...
A shorthand I was taught is "latte = a lot-tae of milk", otherwise same ingredients I guess.
Yep - Italian cappuccino has no chocolate foam and the variation is the amount of milk. All of them, including the flat white, use steamed milk with variations on the foam by how it's been steamed (i.e. introducing a lot of foam or next to none).
Where is Turkish coffee?
Probably in Turkey.
No, its in Greece
Entering this comment section:
Espresso gang
Lungo is my jam.
Uhh, do they really put THAT MUCH honey in an espresso drink?!
I like the graphic but it needs to expand beyond espresso.
Cafezinho: Boil water and sugar, add coffee grounds, strain and serve.
Turkish coffee: Like cafezinho but not strained. Optionally add cardamom.
Cowboy coffee / backpacker's special: Cheap coarse-ground coffee, boiled and served unstrained. A little chewy but it does the job.
Junkie coffee: Snort a line of ground coffee, inject some hot water into your forearm
Martian coffee: Hot water with a vicodin crushed up in it
Did not know the cardamom was optional for Turkish coffee. Hard to imagine it without that
An old article, but seems mildly interesting as well: https://viennawurstelstand.com/article/13-different-kinds-of-coffee-found-in-viennas-coffeehouses/
Is a Romano as unpleasant as it looks? I'm having a hard time understanding the appeal.
Citrus & coffee is a fantastic combo. My go to in summer is espresso, ice water and a hefty squeeze of lemon. Super refreshing, and a nice amount of sweetness without being too syrupy (or too unhealthy).
i can imagine a drop of lemon in a bitter coffee may balance it a bit. and the aroma combo isnt bad.
Dirty Americano = shot of espresso, don't remove grounds and run a second shot (two shots of water through the same grounds)
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