Dripster, Subst., engl., Gerät zur Herstellung von Cold Brew Coffee. Auf das Auffangbehältnis wird ein Kaffeefilter gesteckt und gefüllt. Danach wird der Wassertank befüllt und am Ventil eingestellt, wie viele Tropfen pro Sekunde heraustropfen sollen. Ideal ist einer pro Sekunde. Aber: Für einen guten Cold Brew braucht man keinen Dripster – eine Glaskaraffe tut es auch. (s. hier: Von wegen kalter Kaffee)
Einspänner, Subst., m, österr. Ein kleiner Schwarzer mit einer Sahnehaube aus geschlagener Sahne (Obers).
Espresso, noun: On the one hand, it refers to coffee beans that have been roasted longer and darker. On the other hand, it refers to a method of preparation originating in Italy that entire books could be written about. Here is the short version: Water is forced at high pressure (9 bar/130 psi) through very finely ground (0.3-0.4 mm large) dark and long roasted (14 Min.) coffee. What comes out is a small mocha (synonym) with a fine crema. Compared to the same amount of filter coffee it has less caffeine. However, the concentration is higher because it’s brewed with less water. Espresso that is really well made can be recognized in its soft, spicy and opulent flavors and its crema. This is best achieved by using an espresso machine. Traditionally there are five important criteria:
A simple quality check: Sprinkle sugar on top of the crema. If it stays put, it’s (at least) well prepared. By the way, connoisseurs don’t stir the sugar in the espresso, but instead scoop it from the bottom of the cup with a spoon after drinking.
Espresso machine, noun: Also called portafilter. A sieve attached to a handle that holds the coffee grounds; used in espresso machines. High-pressured water is forced through the portafilter to make espresso. Types of espresso machines include:
Filter coffee, noun: Method of preparation. As the name indicates coffee grounds are placed in a filter before being brewed with water. For a long time, it was considered old-fashioned and was frowned upon, however, today it is experiencing a revival in Brew Bars with new (and old) filter methods such as: AeroPress, cold drip, single cup filtered coffee and coffee machines. It is finer and more nuanced than espresso but also more dependent on the water quality. Important: First, rinse the paper filter with hot water so that it looses its papery taste. Take 60 g of freshly (if possible) ground beans per liter and poor hot water at 197-201°F out of a thin-necked pitcher using a circular motion for (and this is no joke!) two minutes and 30 seconds. For true connoisseurs.
French press, noun: Pitcher for brewing coffee. Here, water that is no longer boiling (approximately 199-206°F) is poured directly over coarse coffee grounds (50-60 g per liter) and stirred. Then let the mixture steep depending on taste (3 minutes for mild, 5 minutes for strong) and slowly depress the plunger.
Grinding level How finely or coarsely ground the coffee grounds are. It also plays a decisive role for the optimum development of flavors. It also depends on the method of preparation. Espresso, or rather coffee grounds for espresso machines, should be ground very finely (due to the more intensive, but very short period of water contact). For filter coffee medium fine – depending on the type of filtering.
Melange, Subst., f, österr. Kaffeespezialität, s. Café au Lait.
Milk, noun: Additive to coffee. For café au lait, cappuccino, latte macchiato, etc. milk foam is better; preferably with very fresh milk with a higher fat content. There are numerous methods of preparing it. From steam lances to espresso machines to tiny battery-operated agitators to small immersion heater-like machines to plunger pots (French press), through which hot milk can be “pressed”. It’s almost a science in itself. However, you should always drink “your” coffee pure at first since milk drastically changes the taste of the coffee.
