Name
1
Hot Teas (Traditional)
2
Cold Brew Teas (Immersion)
3
Kouridashi "Ice Brew" Tea
4
Japanese Iced Tea
5
Japanese Iced Coffee
6
Hot "Cold" Brew Coffee
7
Hot "Cold" Brew Tea
8
Cold Brew Coffee Immersion
9
Cold Brew Coffee Slow Drip
10
Cold Brew Tea Slow Drip
11
Hot Pourover Coffee
12
Cafe au Lait
13
Espresso (Black)
14
Double Espresso (Black)
15
Latte
16
Macchiato
17
Cappuccino
18
Dry Cappuccino
19
Cortado
20
Americano
21
Cafe Mocha
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Notes
Reference 1
Reference 2
Reference 3
Attachments
http://www.itoen.com/preparing-tea
http://www.bonappetit.com/drinks/non-alcoholic/article/how-to-cold-and-ice-brew-iced-tea
Big Ice + some water to trigger melting + tea leaves (1-2x normal amount) + let melt for 30-45 minutes. You can resteep for much longer time if you have the time. Kouridashi is best utilized for really special tea leaves, such as super seasonal green shincha, gyokuro, or Bao Zhong oolong.
http://www.bonappetit.com/drinks/non-alcoholic/article/how-to-cold-and-ice-brew-iced-tea
Hot Pour Over Tea onto Ice
https://usa.lupicia.com/howto_iced/language/en
Hot Pour Over Coffee onto Ice
http://drinks.seriouseats.com/2011/07/how-to-make-japanese-style-iced-coffee.html
http://www.thecoffeebrewers.com/adcogrevmo.html
Cold brew Concentrate + Hot Water
https://www.bruer.co/blogs/news/16160164-making-hot-coffee-with-cold-brew
Cold brew Concentrate + Hot Water
e.g. with Filtron, Toddy, or Oxo Goodgrips Cold Brewer
https://www.stumptowncoffee.com/products/filtron-cold-brewer
https://handground.com/grind/beginners-guide-immersion-cold-brew-coffee
e.g. with Yama Tower or Cold Breur
https://handground.com/grind/how-to-make-slow-ice-drip-cold-brew-coffee
e.g. with Yama Tower or Cold Breur, best with specific teas?
http://www.bonappetit.com/drinks/non-alcoholic/article/how-to-cold-and-ice-brew-iced-tea
https://bluebottlecoffee.com/preparation-guides/pour-over?type=whole-bean
Coffee + Milk
Can be standard, Ristretto or Luongo, 1 oz of fluid
http://betterespressomachinesreviews.com/heck-portafilter-portafilter-facts-explained/
http://www.thecoffeebrewers.com/adcogrevmo.html
http://drinks.seriouseats.com/2012/02/coffee-jargon-why-is-it-called-pulling-a-shot-espresso-barista-terms.html
Can be standard, Ristretto or Luongo, Double Coffee, 50% more fluid
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
1/3 espresso, 2/3 hot milk, thin layer of foam. A cafe latte should have the same glossy finish as the cappuccino. This is pulled with a double ristretto.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
Single espresso with a touch of foam. Macchiato means spotted or stained; the espresso is “stained” with foam. This can be made as a single or a double.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
Made in thirds — 1/3 espresso, 1/3 steamed milk, 1/3 foam. This is a very traditional way of making cappuccino. The milk should appear glassy, smooth, shiny and with no visible bubbles. The milk and foam should be blended or mixed to create a thick, creamy texture. La Colombe pulls double ristretto shots.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
Same as cappuccino, except there’s more foam to steamed milk in this ratio. Even though it is a foam-heavy drink, you are still looking to obtain the same creamy, glassy texture as a traditional cappuccino. La Colombe pulls double ristretto shots.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
1/2 espresso, 1/2 foam-infused milk. The perfect afternoon drink, or for that coffee drinker who wants something strong, but needs a little milk to soften the espresso as it goes down. This drink is in between a macchiato and a cafe latte. Pull a double ristretto into a gibraltar glass. The milk should have the consistency of a cafe latte and result in the same glassy, smooth, creamy texture as a cafe latte and cappuccino.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
A touch of hot fresh water and a double shot pulled long. This creates a nice bold, strong coffee taste. The espresso shot is pulled atop the hot water to ensure the consistency of the crema.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
1/3 espresso, 1/6 cocoa, 1/3 milk, 1/6 foam. Cocoa is the first layer, and then you pull the double espresso shot. Then steam the milk to the consistency of a cafe latte. La Colombe cafe mocha is unique because they use an unsweetened chocolate. Again, this drink is pulled with a double ristretto.
https://gearpatrol.com/2013/03/01/espresso-the-complete-guide/
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