If you’ve read the first part of our guide to coffee variations, you might be psyched about the possibilities that await you. Maybe you’ve even tried brewing some of those tantalizing options in your own kitchen. Either way, we’re just getting started.
Here are several more enticing drinks to get acquainted with, each with a rich style all its own.
Many consumers will use the name “mocha” for any drink that contains both coffee and chocolate. However, a true mocha ― which is occasionally called a “mochaccino” ― must have three particular ingredients: milk, chocolate, and espresso. Typically, such a beverage will have equal amounts of espresso and chocolate; the quantity of milk, meanwhile, should equal half the portion of espresso.
A special kind of coffee bean is used in this drink. Mocha beans come from Yemen; Mocha is a coastal city in that nation. Derivatives of Arabica beans, mocha beans are tiny, and they can be green or yellow. They have a powerful and somewhat bitter taste.
As an aside, if you prepare this blend with Swiss chocolate, you get a Swiss mocha.
The word “cortado” means “cut” in Spanish, and the name fits the drink well. In a cortado, the milk cuts the acid level of the espresso, and it likewise neutralizes the strong taste.
When you make a cortado, you pour espresso into a cup, and you add steamed milk. You could use the same amounts of espresso and milk, or you could put in twice as much milk as espresso.
Throughout the Spanish-speaking world, the cortado is an immensely popular offering. In fact, many people who live in Portugal and Spain enjoy it every afternoon. For some residents of those two nations, it’s as much of a daily staple as tea is for residents of Great Britain.
Now, a noisette is very similar to a cortado. The main difference is that noisettes tend to include much less milk.
This drink is highly attractive in its appearance. A glass of noisette looks especially creamy and smooth, and it has the appealing hue of a hazelnut. Appropriately, “noisette” is the French term for “hazelnut.”
Noisettes are beloved throughout France. If you’d like to have one at home, you could pour a few drops of warm milk into an espresso and finish it off with a bit of foamed milk. Bear in mind that there is no rigid formula as far as how much milk to put in a noisette. In Parisian cafes, servers often give containers of milk to customers who order noisettes so that they can add as much as they want.