咖啡的英文介绍

One popular story about the discovery of coffee long ago is about Kaldi, a keeper of goats Kaldi was taking care of his goats in the highlands of Ethiopia where coffee trees have grown for centuries He noticed that his goats became very excited and active after eating small fruits from a tree

Kaldi reported this discovery to a group of religious workers When they made a drink out of the fruit, the religious workers realized they could stay awake for long hours of prayer This knowledge about coffee soon spread all over the world

翻译

关于很久以前发现咖啡的一个流行故事是关于Kaldi的，Kaldi是一个山羊饲养者，他在埃塞俄比亚的高地上照顾他的山羊，那里的咖啡树已经生长了几个世纪。他注意到他的山羊在吃了树上的小水果后变得非常兴奋和活跃。

卡尔迪向一群宗教工作者报告了这一发现。当他们用水果做饮料时，宗教工作者意识到他们可以在长时间的祈祷中保持清醒。关于咖啡的知识很快传遍了全世界。

　　我英文有点滥,不知下面的对没有:

　　一,意式

　　1coffee mocha,摩卡咖啡,一种咖啡加巧克力加奶,然后上面加奶油,撒巧克力屑的咖啡!

　　2coffee lat'e,拿铁咖啡,也有叫罗蒂的,这个的咖啡的名字有点多,是一种咖啡加发泡奶的(奶泡只有薄薄的一层)

　　,上面可撒玉桂粉,黑胡椒之类的东东,多见于外国人喜欢

　　3coffee caramel lat'e,卡麦尔咖啡,一种咖啡加焦糖加奶,加奶油,滴焦糖的咖啡!

　　4cuppiccino,卡布奇诺,一个经典的咖啡加发泡奶的咖啡,奶泡约占整个奶的三分之一上面可撒东东,,我的最爱!

　　5single(double) espresso,浓缩的意式咖啡,如果豆子好的,技术好的话,喝它真是一种享受记住要配上一杯冰水

　　喔,这样层次感就更加强烈,分明,爽!

　　6machiado玛其亚朵,浓缩加奶泡!

　　意式主要的的好像就这些吧,其它的就是加的糖浆的不同,做法都是大同小异了

　　冰的咖啡,就加个faplanate,好像不是这样拼的,,实在记不起了,比如摩卡,就是mocha faplanate,摩卡法不那tei

　　二美式

　　1amercano,美式咖啡,一种比较浓的纯咖啡,根据所用豆的不同而有不同的名字

　　2coffee of the day,本日精选,一种比较淡的纯咖啡,根所豆的风味的不同而有不同的名字

　　三法式

　　大多见于用法式压滤壶来做,区别也就是豆的不同和加工程度的不同

　　1:Hawaiian kona 夏威夷科那

　　2:colombian 哥伦比亚

　　3mocha java 摩卡爪洼

　　4mendeling 曼特宁

　　5brazilian 巴西

　　6blue mountain 蓝山

　　一般的就这些,还有很多其它的品种,可以去咖啡网站查一下!

　　不知这些对你有有没有!

The super special robust coffee selected the high-quality coffee bean for use and is refined Taste is very strong and aromatic Let you enjoy endless aftertastes all the time

特级の特别なコ-ヒ-シロップは良质マンデリンを选択して使用して精錬するのだ 味は特に浓厚でにおいや味わいに厚みがある あなたは时时刻刻味わいが尽きないです

介绍你一个网址：

http://wwwcoffeereviewcom/referencecfm

可查此块：

Coffee Glossary

Click any letter below to view a pop-up list of useful coffee terms and definitions

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

如：

AA Capitalized letters are grade indicators usually describing the size of the bean

Acidity, Acidy, Acid Usually, the pleasant tartness of a fine coffee Acidity, along with flavor, aroma, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee When not used to describe cup characteristics, the term acidity may refer to pH, or literal acidity, or to certain constituents present in coffee that ostensibly produce indigestion or nervousness in some individuals

After-Dinner Roast, Espresso Roast, Continental Roast, and European Roast Terms for coffee brought to degrees of roast ranging from somewhat darker than the traditional American norm to dark brown Acidity diminishes and a rich bitter-sweetness emerges Among many newer American specialty roasters, roast styles once called by these names may in fact constitute the typical, "regular" roast of coffee

Aged Coffee, Vintage Coffee Traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently Such aging reduces acidity and increases body Aged coffee has been held longer than either old crop coffee or mature coffee Recently, some Indonesia coffee has been subject to a sort of accelerated aging involving deliberate exposure to moist air, much like India's monsooned coffee

Alajuela Market name for one of the better coffees of Costa Rica

Altura "Heights" in Spanish; describes Mexico coffee that has been high- or mountain-grown

American Roast Coffee roasted to traditional American taste: medium brown

Americano, Caffè Americano An espresso lengthened with hot water

Ankola Seldom-used market name for arabica coffee from northern Sumatra

Antigua Market name for one of the most distinguished coffees of Guatemala, from the valley surrounding the old capital of Guatemala Antigua

Aquapulp Terms for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in machines Mechanical demucilaging is gradually replacing the traditional wet processing procedure of removing mucilage by fermentation and washing

Arabian Mocha Single-origin coffee from the southwestern tip of the Arabian peninsula, bordering the Red Sea, in the mountainous regions of present-day Yemen The world's oldest cultivated coffee, distinguished by its full body and distinctively rich, winy acidity

Arabica, Coffea Arabica The earliest cultivated species of coffee tree and still the most widely grown It produces approximately 70% of the world's coffee, and is dramatically superior in cup quality to the other principal commercial coffee species, Coffea canephora or Robusta All fine, specialty, and fancy coffees come from Coffea arabica trees

Aroma The fragrance produced by hot, freshly brewed coffee Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee

Arusha Market name for coffee from the slopes of Mt Meru in Tanzania

Automatic Filter-Drip Coffee Makers Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee

1、摩卡咖啡 Mocha Coffee 

产地：伊索比亚，香味强劲、口感甘滑

2、曼特宁咖啡 Mandeling Coffee 

具独特香味及热带风味，咖啡因含量较高，提神功能特佳

3、哥伦比亚咖啡 Colombian Coffee 

丰富浓郁、味醇芳香，犹如皇后般高贵

4、夏威夷可娜咖啡 Hawaiian Kona Coffee 

产地：夏威夷，香味圆润、回味无穷

5、蓝山咖啡 Blue Mountain Coffee 

香味甘醇，是咖啡中之极品

6、极品蓝山咖啡 The Best Blue Mountain Coffee 

香味甘醇, 更是蓝山咖啡极品中的极品

扩展资料：

咖啡的来源：

“咖啡”一词源自阿拉伯语“قهوة”，意思是“植物饮料”。在世界各地，人们越来越爱喝咖啡。随之而来的“咖啡文化”充满生活的每个时刻。无论在家里、还是在办公室、或是各种社交场合，人们都在品着咖啡、它逐渐与时尚、现代生活、工作和休闲娱乐联系在一起。

咖啡树原产于非洲埃塞俄比亚西南部的高原地区。据说一千多年以前一位牧羊人发现羊吃了一种植物后，变得非常兴奋活泼，进而发现了咖啡。还有说法称是因野火偶然烧毁了一片咖啡林，烧烤咖啡的香味引起周围居民注意。

当地土著人经常把咖啡树的果实磨碎，再把它与动物脂肪掺在一起揉捏，做成许多球状的丸子。这些土著部落的人将这些咖啡丸子当成珍贵的食物，专供那些即将出征的战士享用。直到11世纪左右，人们才开始用水煮咖啡作为饮料。

－咖啡

　　Caffè Mocha 摩卡

　　Caramel Macchiato 焦糖玛奇朵

　　Caffè Americano 美式

　　Caffè Latte 拿铁

　　Cappuccino 卡布奇诺

　　espresso 特浓咖啡

　　Caramel Coffee Jelly 焦糖吉利

　　Vanilla Frappuccino香草星冰乐

　　coffee Frappuccino咖啡星冰乐

　　mocha Frappuccino 摩卡星冰乐

　　Frappuccino® Blended Tea 芒果茶星冰乐

　　Decaf 脱因咖啡

　　non-fat 脱脂牛奶

　　学名用作商品咖啡的4种：

　　大果咖啡 Coffea liberica

　　中果咖啡 Coffea canephora

　　小果咖啡 Coffea arabica

　　高产咖啡 Coffea dewevrei

　　Coffea是 咖啡树

　　英文coffee

　　别名小粒种又称阿拉伯种，

　　中粒种又称甘弗拉种，

　　大粒种又称利比里亚种

　　常见的主要有2种：Arabica 和Robusta。

　　在国外,咖啡更是日常生活不可缺少的饮料,咖啡店随处可见,从店内飘出的咖啡香总不禁令人放慢脚步,贪婪的多吸两口。

　　现在的你正漫步在异国的街道,路旁的咖啡馆使你想享受悠闲的时刻,咖啡因的香味唤起你的浪漫情怀,进去啜饮一杯咖啡吧!(等一下!)心里有个微弱的声音让你却步。真糟糕,老师教的英文,全部留在学校,当你转身要走,那一堆帅气侍者(waiter)和美丽的侍女(waitress)又在那对你频频微笑。

　　首先,我们先得要开门进去,(废话!)But,先弄清楚门上标示的英文"Push",是 推;而"Pull"是拉。

　　(什麽太简单了,我早说你们聪明了。)

　　看吧!A piece of cake(轻而易举)已经带你到咖啡店,剩下看你罗!

　　当你到咖啡店时,侍者总会亲切地先问候你

　　问候语: 你可以回答:

　　"Hi!"

　　"How are you"

　　"How's everything"

　　"How are you doing"

　　"Good morning( afternoon; evening)" "Fine Thank you"

　　"Great Thank you"

　　"Very well Thanks"

　　"Fine, thank you, and you"

　　应用初中所学的英文就可以轻松对答了,要记得保持微笑(Keep smiling)和礼貌(Be polite)

　　接着,侍者会问你有几位要用餐 只须用简单的英文数字即可。

　　"For how many people" "A table for one; two; three"

　　国外多是需要带位,可别先冲进去,丢个大包包占位!有些店还会问

　　"Smoke or non-smoke"吸烟区或非吸烟区。

　　至今你都表现的不错,当你舒服坐在椅子上,waiter (waitress)也给你一份菜单(menu),翻开它,成堆的英文只看得懂"coffee",算了,闭起眼睛随便点一个好了!(别这麽自暴自弃)其实只要说"coffee",你就可以喝到咖啡水(原谅我如此形容,不过味道真的淡如水。)

　　介绍一般常见的咖啡种类:

　　A一般咖啡 : 单品(single estate)+综合(blend)

　　single estate:

　　blend: Hawaiian Kona 夏威夷科那 Colombian 哥伦比亚

　　Mocha 摩卡 Brazilian 巴西

　　Mendeling 曼特宁 Kenya AA 肯亚特极

　　Java 爪哇 Kilimonjaro 吉利马扎罗

　　Blue Mountain 蓝山

　　有各种不同口味,视店家作本日咖啡 everyday blend

　　B花式咖啡 : 加入各种口味的糖浆(syrup);鲜奶油(whipped cream)少许酒

　　Irish coffee 爱尔兰咖啡

　　Vienna coffee 维也纳咖啡

　　Ice Coffee也算花式咖啡一种,但在国外较少见°

　　Frapuccino 法布奇诺

　　Caffé Frio 冰沙咖啡

　　C意式咖啡 (Italian coffee) :

　　加入蒸牛奶(steamed milk) Caffé Latte 拿铁(奶量较多)

　　Cappuccino 卡布其诺

　　Mochaccino 摩卡其诺(加巧克力酱)

　　基本作底 Espresso 分为单份浓度(Single)和双份浓度(Double)

　　DDecaf低咖啡因咖啡 :

　　嗯~~,选好咖啡之后,眼角瞄到玻璃柜中那些精致的糕饼,看起来真美味!(Look so delicious!)把Menu翻到甜点(Dessert)那页,节食(on a diet)唉!回去再说吧!

　　蛋糕类(Cake) 巧克力口味 比斯考提(Biscotti) 松糕类(Muffin)

　　Cheese Cake 起士蛋糕 ~~~ 咖啡店经典蛋糕

　　Sponge Cake

　　海绵蛋糕

　　Chiffon Cake

　　戚风蛋糕

　　Vanilla Cream Cake

　　香草奶油蛋糕

　　Marbled Chocolate

　　Cheese Cake

　　大理石蛋糕

　　Chocolate Cake 巧克力蛋糕

　　Black Forest Cake

　　黑森林蛋糕

　　Swiss Chocolate

　　瑞士巧克力蛋糕

　　White Chocolate Cake

　　白巧克力蛋糕

　　为一种长型的硬脆饼,用来沾咖啡别有一般风味,带有浓浓的奶油味°

　　Butter

　　奶油

　　Chocolate

　　巧克力

　　Hawaii Nut 夏威夷坚果口味

　　有很多口味:

　　Banana 香蕉

　　Lemon 柠檬

　　Vanilla 香草

　　Strawberry 草莓

　　Chocolate 巧克力

　　Blueberry 蓝莓

　　Cranberry 蔓越莓Raspberry 覆盆莓

　　甜甜圈(Doughnut) 派类(Pie) 格子松饼(Waffle) 英式酥饼(Scone)

　　Plain Doughnut

　　原味甜甜圈

　　Jelly Doughnut

　　果酱甜甜圈

　　Chocolate Doughnut

　　巧克力甜甜圈

　　Powdered Sugar

　　Doughnut

　　糖粉甜甜圈

　　Apple Pie

　　苹果派

　　Lemon Pie

　　柠檬派

　　Pecan Pie

　　核桃派

　　Cherry Pie

　　樱桃派

　　Boston Pie

　　波士顿派 Butter

　　奶油

　　Chocolate

　　巧克力

　　Cinnamon

　　肉桂

　　Pancake

　　这是一种薄薄一片的煎饼,一份叁至四片,沾糖浆或奶油° 呈叁角型,烤后热热酥酥的很好吃!

　　Butter

　　奶油

　　Chocolate

　　巧克力

　　Cranberry

　　蔓越莓

　　卷类(Roll) 塔类(Tart) 贝果(Bagel) 其他

　　Miniature Danish

　　Roll 丹麦卷

　　Raisin Roll

　　葡萄乾卷

　　Maple Cinnamon

　　Roll 枫糖肉桂卷

　　Caramel

　　焦糖卷 Fruit Tart

　　水果塔

　　Strawberry Tart

　　草莓塔

　　Lemon Tart

　　柠檬塔 国外常吃的圆形面包,切开涂抹酱料°

　　Plain 原味

　　Herb 药草

　　Garlic 大蒜

　　Wheat 全麦

　　Cranberry 蔓越莓

　　Blueberry 蓝莓 Rice Pudding

　　白米布丁

　　Custard Pudding

　　鸡蛋牛奶布丁

　　Cream Brulee

　　奶油松露

　　为一种法式甜点

　　选好了吗当侍者询问:

　　你可以回答:

　　May I take your order Sorry, I am not ready yet

　　(实在太难抉择,还没决定好°)

　　Yes, I would like

　　Yes, I will take

　　yes, I will have

　　当点餐时,尽量避免用"WANT"这个字,因为太强烈有些不礼貌的感觉。而一杯咖啡为 A cup of coffee ; 一片蛋糕为 A piece of cake

　　记得用数量词唷!

　　接下来,就痴痴的等待餐点送来吗Come on!别浪费时间,看看桌上的摆设,通常放有奶精和糖或是糖浆。

　　牛奶 Whole Milk(全脂); Low Fat Milk(低脂); Skim Milk(脱脂);Cream 鲜奶油

　　糖 White Sugar(白糖); Brown Sugar(黄糖); Sweetener(代糖)

　　糖浆 Syrup 有很多口味: Maple(枫糖);Almond(杏仁); Strawberry, Blueberry

　　享受完美味的餐点后,记得用餐巾纸(Napkin)擦擦嘴,才不会失礼。充满咖啡香的你,身体的血液正因咖啡因而感到精神百倍,可别这样就兴奋过头出去了!

　　Check, please! 请买单! 对吗,要先付钱唷。

　　(请记得要找从头到尾都在服务你的那位服务生,在国外都会有专门服务你这桌的侍者,不要随便抓一个人就要他算帐)

　　侍者会问:Credit card or Cash 信用卡或现金

　　付钱之后,嗯怎麽侍者还眼巴巴地望着你,可别小鹿乱撞,是的,小费(Tip)别忘记罗!通常是你所花费金额的10~15%。

　　Congratulations!恭喜恭喜,你已完成了咖啡之旅。什么你还不敢进去好吧!看来,你只好回饭店泡杯即溶咖啡

　　(Instant Coffee), 然后再回来,好好学英文!

　　Relax and enjoy your coffee!!!

　　意大利咖啡（Espresso）

　　“Espresso”原意为“快速”，Espresso Cafe则指在瞬间提炼出来的浓缩咖啡。由于这种咖啡泡法源自意大利人阿奇加夏与1946年所发明的蒸汽压力咖啡机，故一般又惯称为意大利咖啡。

　　一般在家中冲泡意大利咖啡，系利用意大利摩卡壶冲泡成的，这种咖啡壶与虹吸式咖啡壶一样，同样是利用蒸汽压力的原理来淬取咖啡。但摩卡壶是使受压的蒸汽直接通过咖啡粉，让蒸汽瞬间穿过咖啡粉的细胞壁，将咖啡的内在精华淬取出来，再加上使用深炒的咖啡豆冲泡，故而冲泡出来的咖啡具有浓郁的香味及强烈的苦味，咖啡的表面并浮现一层薄薄的咖啡油，这层油正是意大利咖啡诱人香味的来源。由于是高浓缩的咖啡，故一般在品尝这种咖啡时，都使用小咖啡杯品尝。

　　这种饮料一杯的热量超过500卡路里，所以，不适合于减肥者饭后饮用。

　　卡布奇诺（Cappuccino）

　　20世纪初，意大利人阿奇加夏发明蒸汽压力咖啡机的同时，也发展出了卡布奇诺咖啡。卡布奇诺是在偏浓的咖啡上，倒入以蒸汽发泡的牛奶。此时咖啡的颜色，就象卡布奇诺教会的修士在深褐色的外衣上覆上一条头巾一样，咖啡因此而得名。

　　拿铁咖啡（Latte）

　　它是意大利咖啡的另一种变化，冲泡步骤与卡布奇诺相同，只是咖啡、牛奶、奶泡的比例稍作变动而已。

　　法国牛奶咖啡

　　咖啡和牛奶的比例为1：1，故正统的法国牛奶咖啡冲泡时，应该双手同时执牛奶壶和咖啡壶，同时由两旁一起注入咖啡杯中。

　　土耳其咖啡

　　它是一种采用原始煮法的咖啡，今日在土耳其、希腊及巴尔干诸国，这些曾受奥斯曼土耳其帝国统治的国家，仍流行饮用土耳其咖啡。

　　爱尔兰咖啡

　　爱尔兰人最了解威士忌拥有一股独特而浓烈的薰香和淡淡甜味，一威士忌调成的爱尔兰咖啡，更能将咖啡的酸甜味道衬托出来。由于威士忌的酒精成分颇高，可视个人酒量的好坏控制温热时间。酒精挥发的威士忌，让咖啡中散发出一丝成熟的忧郁感，很适合在寒冷阴雨的天气里喝上一杯。

　　摩卡咖啡（Mocha）

　　以咖啡最早的输出港口命名的摩卡咖啡，是在拿铁咖啡中加入巧克力所调制而成。

　　皇家咖啡

　　它的由来，据说是拿破伦在远征苏俄时，因遇到酷寒的冬天，于是命人在咖啡中加入白兰地以取暖，因此发明了这道咖啡。刚冲泡好的皇家咖啡，在舞动的蓝白火焰中，猛然窜起一股白兰地的芳醇，勾引着期待中的味觉，雪白的方糖缓缓化为诱人的焦香甜味，一小口一小口品啜着，令人无端幻想坐拥皇宫的雍容喜悦。

　　绿茶咖啡

　　即是一道纯东洋风味的咖啡。给冲泡好的咖啡注上鲜奶油，再撒上一些绿茶粉。绿茶所特有的优雅清香及略带苦涩的口感，与咖啡浓郁厚重的香味及略带圆柔酸味及甜香的口感，在口中交流激荡，如同东西方两种不同文化的交流过程，在冲突与融合中寻求安定平衡点。

　　瑞琪蒙的鸳鸯咖啡

　　瑞琪蒙的名气源自英文Rich man，译为高贵绅士的意思。此款咖啡口感细腻，喝起来柔和而且香甜，有咖啡原始的微酸微苦，有伴有奶茶的细腻可口，加上名字的完美浪漫，是一款十分流行又年轻人喜欢的花式咖啡。

　　制作该款咖啡较为简单，需要一个古典石头杯，120ml的热伯爵奶茶和120ml的现磨热咖啡，将两者混合便可。

以下是源文件,我改了一些,剩下的自己改一下吧,呵呵

咖啡历史-history coffee

The history of coffee is as rich as the brew itself , dating back more than a thousand years The first coffee plants are said to have come from the Horn of Africa on the shores of the Red Sea Originally, coffee beans were taken as a food and not as a beverage East African tribes would grind the coffee cherries together, mixing the results into a paste with animal fat Rolled into little balls, the mixture was said to give warriors much-needed energy for battle Later, around the year 1000 AD, Ethiopians concocted a type of wine from coffee berries, fermenting the dried beans in water Coffee also grew naturally on the Arabian Peninsula, and it was there, during the 11th century that coffee was first developed into a hot drink咖啡的历史象酿造品本身一样油腻，追溯到1，000多年前。 据说第一个咖啡植物来自非洲的红海的岸上。 最初，咖啡豆认为是一种食品但不作为饮料。 非洲东部部落将一同磨碎咖啡樱桃，把结果混合进面团用厚厚动物卷成小球，据说混合物是给战斗的武士，因为他们非常需要精力。 过后，在1000年左右，埃塞俄比亚人从咖啡浆果那里调制某种酒，发酵在水内的干煸豆。 咖啡也在阿拉伯半岛上自然增长， 并且它在那里，在第11 世纪期间咖啡被首先发展成为一杯热饮料。

The so-called stimulating properties of coffee were thought by many during these ancient times to give a sort of religious ecstasy, and the drink earned a very mystical sort of reputation, shrouded in secrecy and associated with priests and doctors So, it is not surprising that two prominent legends emerged to explain the discovery of this magic bean

咖啡所谓刺激的特性在古代期间已被很多誉为到类似宗教狂喜， 并且被誉为是一类非常神秘的名声，秘密覆盖并且同神父和医生交往。 因此，难怪两个突出的传奇出现解释这粒魔术豆的发现。

According to one story, a goat-herder noticed that his herd became friskier than usual after consuming the red cherries of a wild coffee shrub Curious, he tasted the fruit himself He was delighted by its invigorating effects, and was even spotted by a group of nearby monks dancing with his goats Soon the monks began to boil the bean themselves and use the liquid to stay awake during all-night ceremonies The other story is about a Muslim dervish who was condemned by his enemies to wander in the desert and eventually die of starvation In his delirium, the young man heard a voice instructing him to eat the fruit from a nearby coffee tree Confused, the dervish tried to soften the beans in water, and when this failed, he simply drank the liquid Interpreting his survival and energy as a sign of God, he returned to his people, spreading the faith and the recipe

有一个故事，一个山羊牧人注意到在消耗一根狂热的咖啡灌木的红樱桃之后，他的牛群变得比通常欢跃。 他很好奇，于是他亲自品尝水果。 他通过它鼓舞的影响很高兴，并且甚至在僧侣带着他的山羊跳舞附近被一组认出。 不久那些僧侣开始煮豆本身并且使用液体在整夜典礼期间保持醒着。其它故事是关于被敌人谴责徘徊在沙漠并且最终死于饥饿的一名穆斯林苦修僧人。 在他的神智昏迷过程中，年轻人听到一种声音指示他从一棵附近咖啡树吃水果。 被把弄糊涂，苦修僧人努力在水里变软豆，并且当这失败时，他仅仅喝液体。 理解他的生存和精力为一个上帝的标志，他返回后，开始传播信任和烹饪法。

常见咖啡品种英文介绍

Decaf Coffee - Decaffeination is the process of removing most of the caffeine that naturally occurs in coffee

Specialty Coffee - Coffees that have been mixed with flavoring agents while in their roasted whole bean state

Iced Coffee - Regular coffee served cold with ice

Café Au Lait - Is a French coffee drink prepared by mixing coffee and steamed milk It is similar to Italian latte, but with coffee instead of espresso

Espresso - Is a strong, flavorful coffee brewed by forcing hot water through finely ground coffee beans Espresso differs greatly from the common drip brewed coffee drink in its thick concentrated consistency, and robust flavor<Double Espresso - Two shots of Espresso! <br><br>Triple Espresso - Three shots of Espresso! <br><br>Caffè Americano - Literally, American coffee It may simply be brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup <br><br>Caffè Latte - One or more shots of espresso topped with steamed milk, then a 1/4-inch of foam (less than a cappuccino) A latte typically contains more milk than a cappuccino <br><br>Caffè con Panna - Espresso topped with a dollop of whipped cream <br><br>Cappuccino - Is an Italian beverage, prepared with espresso and milk A cappuccino is defined as espresso, 1/3 steamed milk and 1/3 frothed milk A cappuccino differs from a latte, which is mostly milk and little foam <br><br>Caffè Mocha - A coffee-chocolate drink that is prepared by adding chocolate syrup to a cappuccino or latte, and then topping it all with a great big dollup of whipped cream <br><br>Caffè Macchiato - Espresso with a small amount of steamed milk foam on the top<br><br>White Chocolate Mocha - A Caffè Mocha with added white chocolate flavor<br><br>Vanilla Cappuccino - A Cappuccino with vanilla syrup<br><br>Caramel Cappuccino - A Cappuccino with caramel syrup <br><br>Iced Latte - A Caffè Latte served cold with ice <br><br>Iced Cappuccino - A Cappuccino served cold with ice <br><br>Iced Caffè Mocha - A Caffè Mocha served cold with ice<br><br>Iced Macchiato - A Macchiato served cold with ice<br><br>Iced Double Espresso - A Double Espresso served cold with ice <br><br>Iced White Chocolate Mocha - A White Chocolate Mocha served cold with ice<br><br>Iced Vanilla Cappuccino - A Vanilla Cappuccino served cold with ice<br><br>Iced Caramel Cappuccino - A Caramel Cappuccino served cold with ice<br><br>Cappuccino Frappe - Made in a blender, this icy cold version of a Cappaccino is perfect for the summer<br><br>Caffè Mocha Frappe - Made in a blender, this icy cold version of a Caffè Mocha is perfect for the summer<br><br>Vanilla Frappe - Made in a blender, this icy cold version of a Vanilla Cappaccino is perfect for the summer <br><br>Caramel Frappe - Made in a blender, this icy cold version of a Caramel Cappaccino is perfect for the summer <br><br>Quadruple Espresso - Can't wakeup, 4 shots of espresso will do the trick! <br><br>6 Pack Espresso - When you absolutely, positively have to stay up all week, the 6 Pack Espresso is for you Six shots of espresso pack quite a wallop! <br><br>Chocolate Milk - Steamed milk mixed with chocolate <br><br>White Hot Chocolate - Steamed milk mixed with white chocolate<br><br>Tea - Hot herbal tea served with sugar, milk or honey<br><br>Iced Tea - Iced herbal tea served<br><br>Lemonade - Lemon, water and ice Just like the kids make!<br><br><font color=red><b><P align=center>咖啡的风格术语</P></b></font> <br><br><P align=center><img src=/uppic/2007426973899jpg></P> <br><br>Flavor风味<br>是香气、酸度、与醇度的整体印象，可以用来形容对比咖啡的整体感觉。<br><br>Acidity酸度<br>是所有生长在高原的咖啡所具有的酸辛、强烈的特质。此处所指的酸辛与苦味或发酸（sour）不同，也无关酸碱值，而是促使咖啡发挥提振心神、与涤清味觉等功能的一种清新、活泼的特质。<br><br>Body醇度<br>是调理完成的咖啡饮用后的，在舌头对咖啡留有的口感。醇度的变化可分为清淡如水到淡薄、中等、高等、脂状，甚至某些印尼的咖啡如糖浆般浓稠。<br><br>Aroma气味<br>Aroma是指调理完成后，咖啡所散发出来的气息与香味。Bouquet是比较不常用的字，专指研磨咖啡粉的味道。Aroma通常具有特异性，并且是综合性。用来形容气味（Aroma）的词包括：焦糖味、碳烤味、巧克力味、果香味、草味、麦芽味、浓郁、丰富、香辛等。<br><br>Bitter苦味<br>苦是一种基本味觉，感觉区分布在舌根部分。深色烘焙法的苦味是刻意营造出来的，但最常见的苦味发生原因，是咖啡粉用量过多，而水太少。苦味并不是发酸（sour）的同意字。<br><br>Bland清淡<br>生长在低地的咖啡，口感通常相当清淡、无味。咖啡粉份量不足、而水太多的咖啡，也会造成同样的清淡效果。<br><br>Briny咸味<br>咖啡冲泡后，若是加热过度，将会产生一种含盐的味道。有部分咖啡店的咖啡属于这种味道。<br><br>Earthy泥土的芳香<br>通常用来形容辛香而具有泥土气息的印尼咖啡。但这些所指的泥味并非指咖啡豆沾上泥土的味道。某些商业用咖啡会以廉价的咖啡混合，其中所含的泥味可能会变的脏脏的，这显然是因为将咖啡豆铺在地上进行干燥、粗操的加工技术所造成的。<br><br>Exotic独特性<br>形容咖啡具有独树一格的芳香与特殊气息，如花卉、水果、香料般的甜美特质。东非与印尼所产的咖啡，通常具有这种特性。<br><br>Mellow芳醇<br>是对低至中酸度、平衡性佳的咖啡所形容的形容词。<br><br>Mild温和<br>表示某种咖啡具有调和、细致的风味。生长于高原的拉丁美洲高级咖啡，通常被形容为质地温和。此外、它也是一种咖啡界的术语，用来指所有除了巴西生产的高原咖啡。<br><br>Soft柔润<br>形容如印尼咖啡般的低酸度咖啡；亦可以形容为芳醇或香甜。<br><br>Sour发酸<br>一种感觉区主要位于舌头后侧的味觉，是浅色烘焙咖啡的特点。<br><br>Spicy香辛<br>指一种令人联想到某种特定香料的风味或气味。某种印尼所产的高原咖啡（尤其是陈年咖啡），蕴含小豆蔻般香甜的气味。<br><br>Strong浓烈<br>就技术上而言，形容的是各种味觉优缺点的多寡，或指特定的调理成品中，咖啡与水的相对比例。就通俗的用法而言，浓烈形容的是深色烘焙咖啡强烈的风味。此外，它也误导人们产生含有大量咖啡因的错觉。事实上，咖啡因含量高的是罐装的清淡咖啡，因为其中含有较多的低因咖啡。<br><br>Sweet香甜<br>是一种普遍使用的形容词，本质上几乎像是水果味，与酒味也有关。生长于哥斯达黎加高原的咖啡通常具有辛烈的风味。<br><br>Wild狂野<br>形容咖啡具有极端的口味特性。一般人若是无法接受的话，会称之为古怪，但也可能是吸引的特色，看个人喜好了。<br><br>Winy葡萄酒味<br>形容一种令人联想到葡萄酒般的迷人风味。水果般的酸度与滑润的醇度，所营造出来的对比特殊风味。肯亚咖啡便是含有葡萄酒风味的最佳典范。