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Specialty Coffees - Fun With Syrups - Wild Mochas - Glossary of Terms

Turkish Coffee:
Begin with the finest grind of coffee, almost powdery. Place your ibrik, or copper pot, over a medium flame. Pour in your water. Add 1 heaping teaspoon of sugar per 3 ounces of water used. Add the coffee, 1 heaping teaspoon per 3 ounces of water. Just as the water begins to bubble, but before it begins to boil, remove it from the flame. Replace the pot on the flame, and then remove as it begins to bubble. Replace the pot and remove it one more time. This allows the foam to mature in the neck of the ibrik. Pour the coffee. Wait for five minutes to allow the sediment to settle before drinking. It is a strong, sweet drink.

Frothing & Steaming Milk:
Breve:
Espresso:
Espresso Doppio:
Espresso Con Panna:
Espresso Lungo:
Espresso Macchiato:
Espresso Ristretto:
Espresso Romano:
Latte:
Cappuccino:
Café Mocha
Café Americano:
Turkish Coffee
Coffee Milk Shake:

H a r r y N a t a n d B e r n i e s i s i n t o d u c i n g t h e u l t i m a t e l i n e i n g o u r m e t c o f f e e s . W e h a v e s c o u r e d t h e S o u t h A m e r i c a a n d a b r o a d t o p u t t o g e t h e r a c o l l e c t i o n s o e x o t i c t h e r e i s n o c o m p a r is o n a n y w h e r e . W e c u s t o m b l e n d a n d r o a s t t h e b e s t b e a n s i n t h e wo r l d t o f i l l y o u r c u p w i t h t h e b e s t c o f f e e i n t h e w o r l d .