I·ATE Food Term of the Week: Coffee

我每周吃的食物:咖啡

2020-09-05 19:20 terminology Coordination

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Our journey among Food Terms brings us to Italy once again: today we will deal with coffee and all its varieties, in a comparison between the bel paese and the correspondent European versions of espresso-based drinks. Espresso is of course the first choice among Italian coffee lovers: short, dark, and bitter, purists don’t even add sugar to it. In Italy, it is usually drunk right after a meal, to end it properly and to set you up for the rest of the day as a way of preventing you from falling asleep. For this reason, never dare offer a cappuccino to an Italian after eating! Espresso is also drunk in coffee bars, usually al banco, which means drinking it really quickly while standing at the counter. Italian people just call it caffè: it is the most popular drink to offer to guests, similar to tea in the UK. In Italy, in traditional bars you can then find cappuccino, which is a must for breakfast, while you would rarely see it served during a break in the middle of the day. As we know, the are many other espresso-based varieties, which vary according to the amount of espresso contained in them; steamed milk and foam are also added to the different beverages. The mixture of ingredients gives birth to a wide variety of drinks, and each of them has its own specific term. If you feel like trying it at home, here are the precise proportions you need to prepare a perfect café style beverage: Cappuccino – 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk The espresso, put as first ingredient in the cup, is toned down with milk, but you can still flavour the coffee taste; Latte – 1/6 espresso, 4/6 steamed milk, 1/6 foamed milk This word means literally “milk” in Italian, and for this reason it is often reason of confusion among Italian people travelling abroad. It consists of a milk based drink with just a little coffee; Mocha – 2/5 espresso, 2/5 chocolate, 1/5 steamed milk Literally, the “moca” is the machine used at home to make Italian espresso, also known as “Bialetti”, which is actually just a brand. The drink is made with a strong coffee with chocolate flavour added at the end; Latte Macchiato – 1/3 espresso, 2/3 steamed milk It consists of a creamy milky coffee, very similar to cappuccino but with more milk Mochaccino – 1/3 espresso, 1/3 steamed milk, 1/3 frothed milk, 1 tbsp chocolate syrup This tasty drink consists of a cappuccino with a hint of chocolate.
我们在“食品术语”方面的旅程再次将我们带到了意大利:今天,我们将在bel paese和相应的欧洲版浓缩咖啡饮料之间进行比较,以处理咖啡及其所有品种。 浓缩咖啡当然是意大利咖啡爱好者的首选:浓淡,深色和苦味的纯粹主义者甚至不加糖。 在意大利,饭后通常会喝醉,以适当地结束它并在一天的余下时间里锻炼身体,以防止您入睡。 因此,永远不要在吃完后向意大利人提供卡布奇诺咖啡! 意式浓缩咖啡还喝着咖啡,通常是ban banco,这意味着站在柜台前可以非常快地喝咖啡。 意大利人称之为咖啡:它是提供给客人的最受欢迎的饮料,类似于英国的茶。 在意大利的传统酒吧里,您可以找到卡布奇诺咖啡,这是早餐的必需品,而您很少会在中途休息时品尝它。 众所周知,还有许多其他基于浓缩咖啡的品种,根据其中所含浓缩咖啡的数量而有所不同。 蒸牛奶和泡沫也被添加到不同的饮料中。 成分的混合物产生了各种各样的饮料,并且每种饮料都有其自己的特定术语。 如果您想在家中尝试,以下是制备完美咖啡厅风格饮料所需的精确比例: 卡布奇诺咖啡– 1/3浓咖啡,1/3蒸牛奶,1/3泡沫牛奶浓咖啡作为牛奶中的第一成分被调成牛奶,但您仍可以品尝咖啡的味道。 拿铁咖啡– 1/6浓咖啡,4/6炼乳,1/6泡沫牛奶这个词在意大利语中的字面意思是“牛奶”,因此,这经常是导致出国旅行的意大利人感到困惑的原因。 它由含牛奶的饮料和少量咖啡组成 摩卡咖啡– 2/5浓缩咖啡,2/5巧克力,1/5蒸牛奶从字面上看,“ moca”是家用意大利制作意式浓缩咖啡的机器,也称为“ Bialetti”,实际上只是一个品牌。 这种饮料是用浓咖啡制成的,最后加入巧克力味。 拿铁玛奇朵-1/3的浓缩咖啡,2/3的蒸牛奶这是一种奶油状的牛奶咖啡,很像卡布奇诺,但加了更多的牛奶 摩卡契诺-1/3的浓缩咖啡,1/3的蒸牛奶,1/3的泡沫牛奶,1汤匙巧克力糖浆这款美味的饮料由一杯带有一丝巧克力的卡布奇诺组成。

以上中文文本为机器翻译,存在不同程度偏差和错误,请理解并参考英文原文阅读。

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