The shakerato is the Italian equivalent of the American iced coffee. The drink is made with ice cubes, sweetened espresso, and is prepared by shaking the ingredients in a cocktail shaker, thus the name. The beverage is often consumed during the warmer months of the year as a lighter alternative to the standard espresso.
Due to the one-of-a-kind nature of its preparation, the beverage, after it has been poured into a glass, should have a foamy layer (crema) on the top of it. It is often served in a glass with a stem and after being strained. It’s standard practice to enhance shakerato with liqueurs that have a coffee or creamy vanilla taste.
The traditional coffee drink of Vienna, known as an Einspanner, is made by layering espresso with a generous helping of whipped cream on top. The drink was given its name in honor of the traditional one-horse-drawn carriage. According to legend, the cream in this kind of coffee served to the coachmen had two purposes: it kept the beverage toasty and it prevented it from spilling.
The dessert known as einspanner is often presented in a tall glass and may be sprinkled with either powdered sugar or chocolate before being served. In keeping with custom, it is not stirred, but rather the coffee is gently consumed as it is layered with the whipped cream.
3. Bosanska kahva
In spite of the fact that they are quite comparable, Bosnian coffee is most accurately categorized as a kind of Turkish coffee. The Bosnian version is made using roasted coffee beans that have been carefully crushed, often with an antiquated instrument that looks like a huge mortar and pestle.
It may be prepared in a variety of ways, but the most usual method includes putting freshly boiled water into an old-fashioned pot with a long handle called a cezve (dezva), boiling the water, and then adding coffee grounds to the pot. After that, the components are combined, and they are heated until a dense foam forms on the surface.
4. Caffè moka
A typical moka pot is used to brew caffè moka, which is an Italian-style coffee. The moka pot, which may be used either on an electric stovetop or on a stovetop, was designed by Alfonso Bialetti in 1933. It operates in a manner that is similar to that of an espresso machine in that the water is heated before the steam is forced through the ground coffee.
The coffee that is produced as a consequence is robust and robust in taste, with a flavor profile that is more powerful than conventional brewed coffee. The moka pot was developed as a low-cost and time-saving alternative to traditional Italian espresso brewing methods, with the goal of producing a cup of coffee that is on par with its namesake beverage. It gained its name from the city of Mocha in Yemen, which was formerly an important port for the commerce of coffee. The majority of its usage is in the home brewing industry.
5. Caffè Americano
The traditional Italian caffè Americano is made by pouring hot water over a shot of espresso that has already been extracted. The proportion of coffee to water may be adjusted, but the procedure should reduce the crema, which is the frothy layer of creamy coffee that sits atop an espresso. The history of caffè Americano is cloudy, although some people believe that it gained popularity in Europe during the Second World War as a result of American servicemen serving there.
They were not used to the robust flavor of espresso, so this drink that had been watered down and was less strong was more to their liking. It is important not to mistake Caffè Americano with American coffee, which is a generic phrase that may apply to either drip or filtered coffee.
6. French Press
The French press is both a vessel for brewing and a method of brewing that consists of a glass cylinder and a plunger that is coupled to a metal mesh. It is used to make coffee. Coffee is allowed to brew within the vessel, and the mesh is then used to press down on the coffee grinds, which results in filtered coffee being left on the surface.
In spite of the fact that its name could lead one to believe differently, the origin of the French press is often debated. The first model was patented in the year 1852 by two Frenchmen named Mayer and Delforge. The improved version, which was developed in the 1920s by two Italians named Attilio Calimani and Giulio Moneta, is more comparable to the one that is now in use.
An espresso shot, frothed milk, and cocoa powder are the three components that go into making an espressino, an Italian style of coffee. In most establishments, the alcoholic beverage is presented in a little shot glass. The first step in making it is to sprinkle some cocoa powder into the bottom of the glass, and then follow that with some espresso.
To complete the beverage, a layer of heated milk and, optionally, a dusting of any residual cocoa powder is added on top. In some iterations, chocolate spreads take the place of cocoa powder in the recipe.
8. Coffee Raf
The Coffee Bean cafe in Moscow is credited with being the birthplace of the coffee-based drink known as Coffee Raf. A shot of espresso, cream, and often a mixture of regular sugar and vanilla sugar are the components of the beverage. In contrast to other types of coffee, the components of coffee Raf are mixed together and then subjected to steaming in order to produce a beverage that is creamy and consistent throughout.
A common urban legend asserts that Rafael Timberbaev, a frequent customer at the Coffee Bean business who like drinking his coffee with milk, was the inspiration for the creation of the Coffee Raf. The drink is said to have been invented some time in the 1990s. The coffee received the name that is used today when it gained widespread attention and popularity.