What’s your drink of choice?

Confused in the coffee shop? These are the main coffee-based drinks

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Have you ever stood in a coffee shop and thought, "Is there a real difference between all these drinks?". Coffee names seem to be all over the place. Long gone are the days when the options were as simple as choosing between regular and decaf, or deciding whether you wanted cream or milk. But between the onslaught of milk types, syrups, creamers, and quirky names, there are real differences between the most popular coffee options, even if they look very similar.

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The most basic form of coffee and the stepping stone for most drinks, espresso is short and highly concentrated. The high pressure of the espresso machine allows for a thicker coffee than regular drip methods, with a slightly higher caffeine content per ounce. Espresso, when done correctly, should have two distinct layers: a dark body and a light-colored foam called crema.

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Of Spanish origin but popular across many countries, this drink combines espresso with milk to reduce acidity, usually in a one-to-one ratio. Unlike other popular coffee drinks, the milk for a cortado is steamed but not frothy, and the amount used can vary depending on the region. The name comes from the Spanish verb cortar ("to cut"), referring to the espresso being cut with milk.

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Contrary to popular belief, a macchiato is not the Italian version of a cortado. Meaning ‘stained’ or ‘spotted’, a macchiato uses a very small amount of foamed milk to slightly soften the strong espresso flavor. Among the traditional espresso-based drinks, macchiatos use the least amount of milk.

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Despite its simplicity, cappuccino has become one of the most controversial and reinvented coffee drinks. A traditional Italian cappuccino consists of equal parts espresso, steamed milk, and foam, and the addition of a slight dusting of cinnamon or cocoa powder is optional (or considered a culinary blasphemy, depending on where in Italy you are). While many Italians consider cappuccinos a morning drink due to the high milk content, you can order them at any hour at your own risk.

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Allegedly originating as a way for American soldiers to make espresso more palatable during the 20th century, an Americano is made by diluting an espresso shot with hot water, softening the coffee without losing its flavor complexities. In Australia and other neighboring countries, a long black is a similar variant, though there are some differences in the preparation method, while an iced Americano is the unofficial drink of choice of most South Koreans.

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Usually known simply as a latte in English-speaking countries, a caffè latte is made by mixing one or more shots of espresso with steamed milk. Though it sounds similar to a cappuccino, a latte is served in a larger cup and with less foam, making it milkier and milder. In a traditional caffè latte, the steamed milk is poured on top of the espresso, whereas in a latte macchiato, the milk is added to the cup before the coffee. In the U.S., most coffee shops offer flavored versions of a latte.

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Though sometimes compared to a caffè latte, a café au lait is simpler and less milky. Traditionally, it is made with French-press or drip coffee, although espresso-based versions are common today. The proportions are typically one-to-one coffee and steamed milk, and it is usually served in a large cup.

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Of Australian origin, a flat white is more coffee-forward than a latte and has less foam than a cappuccino. It consists of one or two shots of espresso and steamed milk, but, being served in a smaller cup, it contains less milk than a latte. The name "flat white" comes from the absence of foam on top and the drink’s smooth texture.

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If espresso is a concentrated form of coffee, ristretto is an espresso on steroids. It is made from the same amount of ground coffee but only half the water; it produces a short, highly concentrated shot. Its opposite version, the lungo, has the same amount of coffee as an espresso, but twice the amount of water.

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Today, the word "frappe" is often used for any blended iced coffee, but a traditional frappe is simple and straightforward. Invented in Greece, it is usually made with instant coffee, sugar, and water mixed until foamy, then topped with ice and milk. A more "elevated" version, the freddo espresso, substitutes the instant coffee with a shot of espresso.

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Also known as a "shot in the dark," a red eye is for those moments when a single espresso won’t cut it, but you want something stronger than a ristretto. A red eye is made by adding an espresso shot to a regular cup of drip coffee, increasing the caffeine content. The name comes from red-eye flights, where passengers would need something to wake them quickly.

IN GOOD SPIRITS

Do You Know The Origin Of These 10 Alcoholic Beverages?

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You probably know many alcoholic beverages that you enjoy drinking alone or combined in different cocktails, but do you know where their names come from? From whiskey and gin to rum and absinthe, the origins of spirits have fascinating stories to tell. Are you ready to explore them? You will surely learn some curious facts to share at your next party!

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Whiskey is one of the most consumed alcoholic beverages in the world. It is produced by distilling malt fermented with cereals such as wheat, barley, corn, and rye, and the resulting spirit is subsequently aged in white oak barrels.

In the Middle Ages, alcoholic beverages were classified into two main groups: "aqua ardens" (burning water) and "aqua vitae" (water of life). Whiskey falls into the category of "aqua vitae." The Latin term was translated into Middle Irish as usque beatha, which in turn derived into usquebaugh, pronounced: "wiskyba," giving rise to "whisky" (Scotland) and "whiskey" (Ireland and the United States).

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The word brandy is an abbreviation of brandywine, an English term dating from the early 17th century. It comes from the Dutch brandewijn, meaning "burnt wine" or "burning wine," referring to the distillation process.

Brandy is made from the distillate of wine or fermented fruit pulp, primarily grape skins. There are different types of brandy. Perhaps one of the best known is cognac, a high-quality wine distillate, named after the city in France where it is produced.

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Gin is a distilled drink made from juniper berries, among other ingredients. The term gin is an abbreviation of the Old English word genever, which in turn derives from the Dutch jenever and the French genièvre. Moreover, all these words trace back to the Latin word for juniper, juniperus.

This drink emerged among European monks during the Middle Ages as a medicinal liquor. Then, in the 17th century, gin gained popularity in England and transitioned into the modern drink we know and love. Nowadays, gin is used to prepare different cocktails, including Tom Collins, Negroni, and the popular Gin & Tonic.

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The first references to this drink date back to the mid-17th century in Barbados, a small Caribbean island with sugar plantations that was under British rule for several centuries. When rum began to be produced on a large scale in the colonies, the English imported it to Europe and popularized it throughout the continent.

There are many theories about the origin of the word rum. The most accepted one suggests that it comes from the English slang word rumbullion which means "great tumult." This term might have originated in the Devonshire area on the southwest coast of England. From rumbullion, it became known as rum in English, rhum in French, and ron in Spanish.

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Vodka is an emblematic drink of Eastern European countries and is used to prepare a multitude of cocktails, including the Martini Vesper, Moscow Mule, White Russian, Cosmopolitan, and Bloody Mary, among others. The word vodka comes from the Russian word voda, which means "water." The ending -ka makes it diminutive, translating to "little water."

Vodka is a distillate that comes from the fermentation of potatoes, wheat, barley, grapes, beets, or any plant rich in starch. Originally, the aim was to obtain a simple, alcoholic liquid composed of ethanol and water, with no pretensions in terms of aroma or flavor. It also needed to have a high alcohol content to cope with the harsh Russian winters. Traditionally it has a graduation around 40º, although there are vodkas that reach 80º and up to 96º. It is hard to believe that it’s simply called water!

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This distillate made mainly from corn, was first introduced in the United States in the 18th century. The first known producer was Reverend Elijah Craig, a Baptist minister. Legend has it that the clergyman established the first distillery in Fayette County, Kentucky, with the help of a Southern farmer who provided surplus corn from his harvest.

Although it was born in Fayette, this variety of whiskey was named after another nearby county, Bourbon County, where the spirit began to be produced on a large scale. The names of both Kentucky counties have their origin in the same historical figure: Gilbert du Motier, the Marquis de Lafayette, a French aristocrat related to the House of Bourbon.

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The word vermouth comes from the German word wermut, which means "wormwood," one of the main herbs used to make this beverage. This fortified wine, flavored with different botanicals (flowers, herbs, roots, and spices), has been used since ancient times for medicinal purposes. However, the modern version we know today was first introduced in Turin, Italy, in the 18th century.

In the 19th century, vermouth became a global trend thanks to the rise of bars and cocktails, as it was —and still is— an essential ingredient to prepare classic drinks such as Martinis, Negronis, and Manhattans.

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Tequila is, without a doubt, a staple of Mexican culture and a famous drink around the world. In ancient times, it was considered a gift from the gods. Today it’s served as an aperitif or combined with other beverages and ingredients to prepare cocktails.

This spirit is produced from the distillation of fermented juice obtained from the heart of a plant known as "blue agave." Its name comes from the Nahuatl word Tekilan, which means "place of the workers."

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This popular anise-flavored spirit, made from wormwood oil and other herbs, has a high alcohol concentration. With a bitter taste, absinthe’s color is usually pale green. Its name derives from the Latin absinthium, which in turn comes from the Greek apsínthion, meaning "wormwood."

The use of wormwood to make alcoholic beverages dates back to the 1st century, but it was not until the end of the 18th century, in French-speaking Switzerland, that the drink we know today was created. At the end of the 19th century, absinthe, often called "Green Fairy," was the most popular spirit in Europe, enjoyed by all social classes, especially artists and bohemians. However, years later its consumption was limited because it could cause hallucinations, which gave birth to the term absinthism.

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Peru and Chile, neighboring South American countries, share many things: the Andes mountain range, common ancestors, customs, and, notably, the debate over the origin of pisco. The true birthplace of this spirit has long been questioned, with both countries claiming it as their own. What we do know is that the name pisco may derive from the Quechua word Pisku, meaning "bird."

Peruvian and Chilean pisco are different varieties but have in common that they are grape distillations, made similarly to brandy and cognac. Despite the ongoing controversy, no one should miss trying a good pisco sour!