Let’s get informed about coffee, coffee types and flavors. Irish Coffee : Too many of these and you might have to ‘just crash here, bro’, because this type of coffee is brewed with whiskey, sugar, and a thick layer of cream on the top – and isn’t readily available in New Zealand Cafe’s due to its alcohol content, they’re more often found in restaurants. Be warned that trying to make this with scotch and instant coffee doesn’t work… trust us. Vienna : A Vienna is made by adding two shots of particularly strong espresso together before whipped cream is added as a substitute for milk and sugar. The Vienna is a melding of the strong flavours of straight espresso, with the smoothness of sugary cream.
Arabica beans account for a majority of the coffee produced and sold in the world today. And, the account for about 60% of the world’s coffee consumption. They’re generally considered to be of a higher quality than the other bean types and are grown predominantly in Latin America.
Typica is your “typical” Arabica. It’s a variety that encompasses a number of the most popular and most sought after regional coffees including Kona, Java, Jamaican Blue Mountain, and more. This variety started in Yemen before being spread far and wide through trade. It first made it to Malabar India and Indonesia before eventually reaching the West Indies. Some subvarieties of Typica include Sumatra, Bergendal, Rume Sudan, Amarello de Botancatú, Blawan Paumah, and Java Mocha. Also, there are a number of Typica mutations, including Mokka*, Pluma Hidalgo, Creole, Ethiopian Harrar, Blue Mountain, Villa Sarchi, Ethiopian Sidamo, Ethiopian Yiragacheffe, San Ramón, and Sidikalang (just to name a few). Bourbon is probably one of the most common sub varieties of Typica. It got its start in the early 1700s when the French brought an Arabica Typica plat to the island of Bourbon (now Reunion). A slight mutation occurred and the variety eventually spread across Central and South America. These plants are popular because they produce more coffee cherries than other Typica varieties. Sub-varieties of Bourbon include French Mission, N39, Mayaguez, Arusha, Jackson, K20, Kenya Selected, and SL35 ; and Pointu, Semperlorens, Caturra, SL34, Tekic, and Pacas are mutations from this variety.
Espressino – This is a drink made with equal parts of espresso. Cocoa powder is added at the bottom of cup and over the final shot. A layer of nutella is also spread on the walls of cup. Flat White – A double shot of espresso with steamed milk in a ratio of 1:2 is Flat white. There is no layer of milk foam on top of this drink. Cafe Au Lait – Different from other drinks, this drink has base as regular coffee made via Drip or French Press. Then steamed or hot milk is then added in same ratio. Caffe Breve – This is an American variant of a latte: a milk-based espresso drink using steamed half-and-half mixture of milk and cream instead of milk topped with foam. Antoccino – A single shot of espresso topped with steamed milk in a ratio of 1:1 is Antoccino. Cafe Affogato – Can be said as Italian coffee or dessert. It’s prepared by pouring espresso shot over a scoop of vanilla gelato. Red Eye – A cup of regular brewed coffee topped with a single shot of espresso is Red Eye Black Eye – Double shot of espresso topped on a cup of drip coffee is Black Eye. Dripped Eye – Three shots of espresso topped up on a regular coffee cup is Dripped Eye. Read extra info on Coffee Subscription.