Let’s get informed about coffee, coffee types and flavors. Macchiato (also known as a Piccolo Latte) : A macchiato is a shot of espresso which is then topped off with foamed milk dashed directly into the cup. Although it may sound similar to a cappuccino, it’s usually stronger as there’s no steamed milk added and it’s also smaller, usually served in an expresso sized cup. Mochaccino : A ‘mocha’ is just a latte with added chocolate powder or syrup, as well as sometimes being topped with whipped cream. If anything, this is a good entry level coffee – living in the worlds between the childlike hot chocolate and the adult cafe latte.
Robusta beans, on the other hand, are a much stronger and bitter bean that is produced and used in many types of espressos and even for those that prefer a really strong coffee. They tend to have around double the caffeine content of Arabica beans.
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.
Lungo – Lungo is often confused with Americano, but it’s not at all the same. Lungo is a long shot prepared by extracting double the amount of water with same amount of coffee grounds. In figures, it means, 50 ml of water is extracted with 7 grams of coffee. This results in extraction of more caffeine, but with dissolved off-notes of coffee. It’s a less popular drink but it’s a preferred drink for people who demand more caffeine. Caffe Crema – An extra long espresso drink served in Northern Italy, Germany, Switzerland and Austria. It has different flavor profile than related drinks like Lungo and Americano due to different extraction process. Rough brewing ratios of ristretto, normale, lungo, and caffè crema are 1:2:3:6 and the average water part per shot is 6 oz (180ml). Cafe Zorro – This is a double shot of espresso that is added to water in a 1:1 ratio. See more details on Coffee Subscription.