Coffee drinks, beans, and brewing methods
25 cards · food-drink
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| Front | Back |
|---|---|
| Arabica | Lower caffeine; sweeter, higher acidity Coffea arabica; ~60% of global production; grown at higher altitudes. |
| Robusta | Higher caffeine; stronger, bitter, earthy Coffea canephora; hardy, often in espresso blends and instant coffee. |
| Liberica | Smoky, floral; rare, oversized beans Large, asymmetric beans; limited cultivation in SE Asia and Africa. |
| Light roast | High acidity; retains origin flavors Dry surface; light brown; highlights fruity and floral notes. |
| Medium roast | Balanced acidity and body; sweeter notes Versatile roast; common for drip; caramel and nut tones emerge. |
| Medium-dark roast | Reduced acidity; fuller body; slight oil Chocolatey, roasted flavors; darker brown with light sheen. |
| Dark roast | Low acidity; smoky, bitter; oily surface Roasty flavors dominate; origin character largely muted. |
| Espresso | Concentrated coffee brewed under pressure Extracted ~25–30 s at ~9 bar with fine grind; 25–30 ml per shot. |
| Americano | Espresso diluted with hot water Similar strength to drip coffee; legend traces to WWII GIs. |
| Latte | Espresso with steamed milk and light foam Milk-forward drink; typically more milk than a cappuccino. |
| Cappuccino | Equal parts espresso, steamed milk, and foam Foamy top; traditional 1:1:1 ratio; lighter than a latte. |
| Flat white | Espresso with velvety microfoam; thin foam layer Higher coffee-to-milk ratio than a latte; AUS/NZ origin. |
| Macchiato | Espresso stained with a small amount of milk Traditional version uses a dollop of foam; 'macchiato' means stained. |
| Cortado | Equal parts espresso and warm steamed milk Spanish origin; less foam than a cappuccino; small glass. |
| Mocha | Espresso with chocolate and steamed milk Often topped with whipped cream; named after Yemen’s port Mocha. |
| Pour-over | Gravity-fed filtration through a cone filter Paper or metal filter; clean, bright cup; manual control. |
| French press | Immersion brewing with a metal mesh plunger Coarse grind; rich body; decant promptly to avoid over-extraction. |
| AeroPress | Immersion with gentle pressure through a filter Short brew; versatile recipes; produces clean, concentrated cups. |
| Moka pot | Stovetop pressure-brewed coffee through a metal filter Steam pressure forces water up; strong, espresso-like brew. |
| Cold brew | Coffee steeped in cold water for many hours Low acidity, smooth; typically brewed 12–24 hours then diluted. |
| Brazil | Largest coffee producer; nutty, chocolatey profiles Primarily Arabica; vast farms in Minas Gerais and São Paulo. |
| Colombia | Washed Arabica with balanced body and mild acidity Andean regions; smooth, sweet cups with caramel tones. |
| Ethiopia | Fruity, floral profiles from diverse heirloom varieties Birthplace of coffee; natural and washed processing styles. |
| Vietnam | Major Robusta producer; strong, earthy cups Often robusta; traditional condensed milk drinks are popular. |
| Indonesia | Earthy, full-bodied cups; notable Sumatra and Java Wet-hulled processing common; low acidity, herbal notes. |