Coffee Bars: Not the Same Old Grind
The American craze for coffee in all its varied forms, born in the funky cafes of the Pacific Northwest, has brewed a demand for specialty coffee bars at wedding receptions across the country. Caterers report that it has become quite common for couples to offer a selection of specialty coffees along with dessert; and guests are responding with enthusiasm.
With the exception of the Seattle crowd, most of us remain a bit confused about what distinguishes a latte from an espresso. A guide, courtesy of Starbucks, the famed coffee purveyor:
Espresso (Ess-press'-o): A special blend of coffee beans are brewed by a method that uses pressure to produce the thick, aromatic beverage known as espresso.
Caffe Latte (Caf-ay' La'-tay): First, a shot of espresso fills the bottom of a cup. Then, the cup is filled with fresh, steamed milk. The beverage is topped with a quarter-inch of foamed milk.
Caffe Mocha (Caf-ay' Mo'-kah): Mocha syrup is added first. Then, a shot of espresso and on top of that a swirl of steamed milk. The drink is topped with a dollop of whipped cream and a sprinkle of cocoa powder.
Espresso Con Panna (Ess-press'-o Cone Pa'-na): A shot of espresso with a dollop of whipped cream floating on top.
Cappuccino (Cap-uh-chee'-no): A shot of espresso is layered with a shot of steamed milk. Next, the cup is filled with foamed milk, the dominant ingredient.
The American craze for coffee in all its varied forms, born in the funky cafes of the Pacific Northwest, has brewed a demand for specialty coffee bars at wedding receptions across the country. Caterers report that it has become quite common for couples to offer a selection of specialty coffees along with dessert; and guests are responding with enthusiasm.
With the exception of the Seattle crowd, most of us remain a bit confused about what distinguishes a latte from an espresso. A guide, courtesy of Starbucks, the famed coffee purveyor:
Espresso (Ess-press'-o): A special blend of coffee beans are brewed by a method that uses pressure to produce the thick, aromatic beverage known as espresso.
Caffe Latte (Caf-ay' La'-tay): First, a shot of espresso fills the bottom of a cup. Then, the cup is filled with fresh, steamed milk. The beverage is topped with a quarter-inch of foamed milk.
Caffe Mocha (Caf-ay' Mo'-kah): Mocha syrup is added first. Then, a shot of espresso and on top of that a swirl of steamed milk. The drink is topped with a dollop of whipped cream and a sprinkle of cocoa powder.
Espresso Con Panna (Ess-press'-o Cone Pa'-na): A shot of espresso with a dollop of whipped cream floating on top.
Cappuccino (Cap-uh-chee'-no): A shot of espresso is layered with a shot of steamed milk. Next, the cup is filled with foamed milk, the dominant ingredient.
