Drip coffee is made by letting hot water flow through coarsely-ground coffee beans. It’s usually kept on tap in large urns at coffee shops. This is a standard choice, but may be less flavorful than other brew methods. Pour overs are made by carefully pouring hot water over coffee grounds suspended in a filter over a container. These are usually made by the cup, allowing the hot water to sit with the grounds for longer and extract more flavor. French press coffee is made by letting coffee grounds sit in hot water for several minutes in a press pot. The coffee is then poured out, leaving the grounds behind. This method produces a bold flavor.
Light roasts are very mild in flavor. They may be called “Light City” or “Half City” roasts. Medium roasts have a deeper color and often a nutty flavor, but are still moderate in their intensity. They are sometimes marketed as “American” or “Breakfast” roasts. Dark roasts are rich, bold, and sometimes bitter. They may be labeled as “European,” “Espresso,” “Italian,” or “French” roasts. Coffee shops may offer both single origin coffees (such as “Mexican” or “Sumatran”), for unique tastes, as well as blends for balanced flavors.
Espresso is sold by the “shot”: you can order a single, double (doppio), triple, and so on. Some coffee shops serve a smaller, especially intense “ristretto” shot. Ounce for ounce, espresso usually has more caffeine than brewed methods. However, brewed coffee is served in larger amounts, meaning an overall greater amount of caffeine.
Some locations will serve a variation called a “long black. ” An americano is made by pouring hot water into espresso, while a long black is made by extracting the espresso directly into the hot water, preserving more of the crema.
Cold brewed coffee is often poured over ice, but it can also easily be served hot–just ask your barista.
You may also be able to order a flat white, which is a variation of a latte developed in Australia and New Zealand. It uses less milk in a smaller cup.
Cappuccinos can be served “wet,” with more steamed milk (almost like a latte), or “dry,” with almost none.
Certain drinks don’t do well in iced forms, however. Milk foam can really only be created by heating it, for instance, so iced cappuccinos don’t really work. Likewise, some baristas discourage iced espressos, since the shock of the cold ice can kill the drink’s flavor. Don’t be afraid to ask your barista whether a drink can be made iced.
Many coffee shops feature specialized drinks made with various flavors, such as pumpkin spice lattes, or chili spiced cappuccinos. Sugar will also be available if you want to sweeten your coffee further.
