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.
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