Brew Bar, noun: New trend for cafés: Very good (pure) filter coffee is prepared with a lot of effort regarding the selection of beans, the roasting and the filter method. In principle, it’s the opposite of the fast ‘caffè lattes to go’. (see also: barista)
Brewing temperature, noun: Ideal for filter coffee: 96.2°C / 205°F. For espresso 89-95°C /192.2-203°F is recommended. Note: Most household machines are set much too high – unfortunately the coffee becomes scalded and bitter.
Café, noun: According to tradition, cafés originated in Mecca at the beginning of the 16th century. Even back then it was the go-to place for discussions and gossip. The first German café was opened in Bremen in 1673. It became a meeting place for male society, merchants, politicians, literary figures, etc. Europe’s oldest café still in existence is located in Leipzig: “Zum Arabischen Coffe Baum”. But the true café culture can be found more easily in Vienna and Paris these days than in Germany. Here, Brew Bars are the trend.
Café au lait, noun: French for coffee with milk. Also referred to as Melange in Austria, café con leche in Spain and meia de leite in Portugal. It is a 50/50 mix of filter coffee and milk that has no milk froth.
Café Bombón, noun: Spanish word indicating an espresso with a small amount of sweetened condensed milk.
Café crème, noun: A filter coffee or a long espresso (since there is some disagreement) with coffee cream.
Café nature, noun (or Schümli in Switzerland): A very good filter coffee.
Caffè latte, noun (also called Galão in Portugal): Italian word indicating a double espresso topped with steamed milk and no or almost no milk froth at a ratio of 4 to 5.
Caffè lungo, noun (also called Café Americano): Italian word indicating an espresso made long using hot water. The strength of a lungo is very similar to that of filter coffee.
Caffè macchiato, noun (also called Café cortado in Spain): An Italian word indicating an espresso topped with a small amount of milk froth.
