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Cooking

Vitamix® Professional Series 750 Blender

$649.95

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Here’s a taste of some of our favorite global coffee and espresso drinks.
Try them in your own kitchen to see how coffee is enjoyed around the world.

Espresso

Espresso

1-1.5 ounce shot of coffee brewed at high pressure in
20-25 seconds. This method produces a creamy, aromatic layer on the surface—the crema.

Ristretto

Ristretto

0.5-0.7 ounce shot of coffee brewed at high pressure in less than 20 seconds. The result is a shot with less volume, but a very intense flavor that is bolder and with more body than traditional espresso.

Lungo

Lungo

2-4 ounce shot of coffee brewed at high pressure for
45-60 seconds. The result is a shot with more volume than a traditional espresso shot and a more bitter flavor.

Doppio

Doppio

Literally, a double espresso. This is the standard size for an espresso shot in most coffee houses.

Americano

Americano

A shot of espresso with hot water added. Similar to drip while retaining the freshness and unique aroma of espresso.

Red Eye

Red Eye

A.k.a. “A Shot in the Dark” A single shot of espresso added to a cup of drip coffee. A doppio added is a “Black Eye” and a triple shot is a “Green Eye.” For the truly hardcore coffee drinker.

Cafe Cubano

Café Cubano

A.k.a. Cafecito. Demerera (natural brown) sugar is whipped into a paste with the first drips of a brewing espresso, resulting in the espumita, a carmel-coated foam atop a strong
molasses-sweet shot.

Drip Coffee

Drip Coffee

Brewed coffee resulting from hot water “dripping” through ground coffee that is contained within a filter. Extremely receptive to cream and sugar.

Crema Coffee

Crema Coffee

Pressure-brewed coffee, similar to drip, that extracts more flavor and richness and produces little to no tannic acid.

Iced Coffee

Iced Coffee

Chilled drip coffee poured over ice. Even better when the ice cubes are made from coffee too, for pure, undiluted deliciousness.

Turkish Coffee

Turkish Coffee

Finely ground coffee boiled in a small pot (called an ibrik) over fire then served in a small cup and sugar added to taste. The grounds are allowed to settle before one drinks.

Cafe au Lait

Café au Lait

A French coffee drink consisting of equal parts brewed coffee and steamed milk, served in a cup or bowl.

Viennese Coffee

Viennese Coffee

Heavy cream and chocolate warmed and whisked into coffee or espresso. Topped with whipped cream and cinnamon.

Irish Coffee

Irish Coffee

Strong brewed coffee, served in a tall, clear mug, with a sugar cube and a shot of Irish whiskey. Topped with a layer of thick cream.

Cortado

Cortado

Spanish beverage that is
one-to-one ratio of coffee and lightly textured steamed milk, served in a glasswithout a handle (requiring the beverage to be cooler than one served in a mug with a handle).

Cafe Melange

Café Melange

An Austrian and German favorite. Black coffee topped with whipped cream and servedwith a glass of water.

Yuanyang

Yuanyang

A.k.a. Ying Yong. Hong Kong specialty consisting of
one-to-one ratio of coffee and milk tea.

Ca-Phe Sua Da

Ca-Phe Sua Da

A.k.a. Vietnamese Iced Coffee. Finely ground dark roast coffee brewed in a metal filter seat atop a glass or cup,
slow-dripped over sweetened condensed milk, then poured over ice.

Eiskaffee

Eiskaffee

German dessert coffee beverage consisting of iced coffee, milk, sugar, vanilla ice cream and whipped cream.

Espresso Macchiato

Espresso Macchiato

Italian for “marked,” an espresso macchiato is a single shot of espresso, marked by a small dollop of frothed milk.

Cappuccino

Cappuccino

A shot of espresso topped with 1/3 steamed milk and 1/3 frothed milk. Often sprinkled with chocolate or cinnamon.

Cafe Latte

Café Latte

One shot of espresso topped with two parts steamed milk and a thin layer of frothed milk. A popular base for flavored syrups or honey.

Latte Machiatto

Latte Machiatto

A cup filled with steamed milk and a thin layer of froth, then “marked” with a shot of espresso poured over.

Mocha

Mocha

Chocolate sauce melted into a shot of espresso and topped with steamed milk. Finished with a dollop of foam or whipped cream.

Pepresso

Pepresso

An espresso cup coated at the base with chocolate sauce, seasoned with fresh ground pepper and topped with a shot of espresso. Mix before drinking for maximum kick.

Cafe Bombon

Café Bombon

Made popular in Valencia, Spain, often served in a glass cup for visual effect. Sweetened condensed milk is poured into freshly brewed espresso in equal ratio. The milk sinks, creating bands of color.

Espresso Granita

Espresso Granita

Strong espresso that isfrozen, mixed and re-frozen until a slushy and grainy consistency is acheived. Served ina parfait glass topped with lightly sweetened whipped cream.

Affogato

Affogato

Italian for “drowned.” A shot of espresso poured over ice cream or gelato as a dessert. Sometimes jazzed up with a splash of liqueur, such as Frangelico or Amaretto.

Marocchino

Marocchino

“Little Moroccan” is a Turin invention named after the leather whose color it resembles. Espresso poured into a cocoa-dusted espresso cup, topped with frothed milk and more cocoa powder.

Flat White

Flat White

Australian and New Zealand beverage prepared with one or two shots of ristretto topped to the brim of cup with steamed microfoam (steamed milk from bottom of frothing pitcher), resulting in a velvety texture with higher volume coffee to milk.

Dirty Chai

Dirty Chai

Chai tea electrified with a shot of espresso.

 
 

The Perfect Cup »

A taste of our favorite coffee and
espresso drinks from around the world.

Brewing Guides & Tips »

Step-by-step help from our Brewing
Guides, useful advice and more.

Video Library »

See all our favorite brewing
methods in action.

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