Thermador Mbes Repair Smw

Starbucks now in Saarbrücken

Grande triple shot latte with low fat no foam two pumps vanilla, extra hot ...

arise in the inner cities, more and more coffee bars like Starbucks, Balzac Coffee etc. (new German "coffee shop" or "Coffee House") instead of traditional cafes, so that they can order a caffeinated hot drink, almost as an international challenge. Personally, I belong to the generation in "Coffee Shop" and "Vanilla Latte" means something different. From

for paper cups, Tazo Chai Tea Latte, Frappuccino ® Ice Blended Beverages, cinnamon, caramel, chocolate or vanilla flavors, and "Grande triple shot ...". That's the spirit, and has nothing to do with anything real coffee culture. We do here (especially youth) to give an orientation.

is the difference between Caffe latte and café au lait? Dear Espresso Macchiatto, Viennese melange or prefer a latte Macchiatto? Italian coffee specialties are usually based on what we in our house, just in Italy "Caffe" calls. This topic is so sacred to the Italians that it even has its own National Institute for Italian Espresso "is.

morning, I look even if the wireless at Starbucks is doing well ... ;-)

following is a summary of the most common (old key) methods of preparation:


7g espresso coffee powder and water yield about 30 ml of elixir of life, small, black, strong, sweet with a fixed Crema (see "The crema" and "espresso").

espresso doppio
a double espresso: twice as much powder, twice as much water.

espresso ristretto or espresso corto
7g espresso powder, but only half the amount of water (15ml)

doppio ristretto espresso powder 14g
with only 30ml of water.

espresso or lungo inglese
7g espresso powder with more water than normal, almost "renewed".

mocha
used to be called in Germany with Mocha (also black) has a very strong coffee, similar the espresso. As well as coffee called Mocha different regional cooking styles in Germany today is mostly of Turkish and Arabic coffee meant.

Turkish / Arabic coffee
dust Finely ground coffee beans with water and sugar boiled several times and divided without filtering the coffee cups. Care: The coffee grounds remain in the cup! Mocha is often flavored with cardamom or cinnamon.

Caffè mocha (or noisette in southern France)
to one-third espresso, hot milk and cocoa to taste with milk foam.

filter coffee (not recommended :-)
the we have all heard. Coffee powder from light roasted beans are scalded in a paper filter with boiling hot water. The taste is slightly better hand-filtered coffee, since a larger amount of hot water with the powder comes into contact. Especially with simple coffee machine, the hot water drips only on the powder, resulting in less flavor develops and (especially in smaller quantities), the coffee is cold faster than one would like.

espresso macchiato
espresso with a dash of foamed milk, served in an espresso cup.

café crème or Schümli
café crème is a special feature, there are two interpretations. To one to order some in the south of France a café crème or simply a "grand crème" and get a "cafe au lait". In Germany, Switzerland or Austria means (not least because of the proliferation of fully automatic machines and coffee pod machines and the nomenclature of WMF) in a café crème with a regular brewed coffee and cream "like a small foam" (= "Schümli"). Since both the French and the Italian cream Crema really mean what else, I think this term for a filter coffee with a little foam on top for quite unhappy.

Cappuccino
A classic from one-third espresso, steamed milk and foamed milk (used mainly in the province of happy times normal filter coffee with cream). Serving the cappuccino in a 125 to 200ml comprehensive cup, sprinkled with a touch of cocoa. The name comes from the Kapuzinger monks with their like-colored hood.

latte macchiato
A larger amount of hot milk comes in a tall glass, on a hood of milk foam. Now we are cautiously added an espresso. Due to the different density are formed of three layers: milk, espresso, foam (see: "latte macchiato").

Caffe latte
The Italian coffee. Large pre-heated mug, lots of hot milk, one or two of espresso. Any crown with a little milk foam.

café au lait
French coffee with milk. Traditionally, in a "boule", served a bowl without handles. French cafe is diluted with lots of hot milk and preferably enjoyed for breakfast. In southern France the cafe au lait is served very happy to unmixed. That is the café in a large cup carafe with hot steamed milk is served, so that everyone can decide for yourself mixing ratio. Care: In France, you should clock after 13:00 noon café au lait no order more, if one is not as German tourists come out ...

Wiener Melange
coffee half and half with hot steamed milk. In contrast to the cappuccino is not sprinkled with cocoa.