关于咖啡的英文版介绍

起源
coffee ** a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. they are seeds of "coffee cherries" that grow on trees in over 70 countries. it has been said that green coffee ** the second most traded commodity in the world behind crude oil.due to its caffeine content, coffee can h**e a stimulating effect in humans. today, coffee ** one of the most popular beverages worldwide.

it ** thought that the energizing effect of the coffee bean plant was first recognized in the south west of ethiopia, and the cultivation of coffee expanded in the arab world.the earliest credible evidence of coffee drinking appears in the middle of the fif**th century, in the sufi monasteries of the yemen in southern arabia. from the muslim world, coffee spread to italy, then to the rest of europe, to indonesia, and to the americas.

coffee berries, which contain the coffee bean, are produced by several species of **all evergreen bush of the genus coffea. the two most commonly grown species are coffea canephora (also known as coffea robusta) and coffea arabica; less popular species are liberica, excelsa, stenophylla, mauritiana, racemosa. these are cultivated primarily in latin america, southeast asia, and africa. once ripe, coffee berries are picked, processed, and dried. the seeds are then roasted, **ing several physical and chemical changes. they are roasted to varying degrees, depending on the desired fl**our. they are then ground and brewed to create coffee. coffee can be prepared and presented in a variety of ways.

coffee has played an important role in many societies throughout h**tory. in africa and yemen, it was used in religious ceremonies. as a result, the ethiopian church banned its secular consumption until the reign of emperor menelik ii of ethiopia.it was banned in ottoman turkey in the 17th century for political reasons,and was associated with rebellious political activities in europe.

coffee ** an important export commodity. in 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh-largest legal agricultural export by value.

some controversy ** associated with coffee cultivation and its impact on the environment. many studies h**e examined the relationship between coffee consumption and certain medical conditions; whether the overall effects of coffee are positive or negative ** still d**puted.

the term coffee was introduced to europe by the ottoman tu**sh kahve, which **, in turn, derived from the arabic: قهوة‎, qahweh.the origin of the arabic term ** derived either from the name of the kaffa region in western ethiopia, where coffee was cultivated, or by a truncation of qahwat al-būnn, meaning "wine of the bean" in arabic. the engl**h word coffee first came to be used in the early to mid-1600s, but early forms of the word date to the last decade of the 1500s. in ethiopia's nei**or eritrea, "būnn" (also meaning "wine of the bean" in tigrinya) ** used. the amharic and afan oromo name for coffee ** bunna.

品种
americano: a single shot of espresso with about 7 ounces of hot water added to the mix. the name for th** coffee drink stemmed from an insult to ‘uncouth’ americans who weren’t up to drinking full espressos.

a shot in the dark: see ‘hammerhead’.

black coffee: a drip brew, percolated or french press style coffee served straight, with no milk.

cafe au lait: similar to caffe latte, except that an au lait ** made with brewed coffee instead of espresso. additionally, the ratio of milk to coffee ** 1:1, making for a much less intense taste.

cafe breva: a cappuccino made with half and half milk, instead of whole milk. the theory ** that the mix gives a richer, creamier fl**or. you should be aware, before trying th** for yourself, that half and half ** much harder to foam.

caffe latte: essentially, a single shot of espresso in steamed (not frothed) milk. the ratio of milk to coffee should be about 3:1, but you should be aware that latte in italian means ‘milk’, so be careful ordering one when in rome.

cafe macchiato: a shot of espresso with steamed milk added. the ratio of coffee to milk ** approximately 4:1.

cappuccino: usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker. click here for how to make cappuccino

double, or double shot: just as it sounds, th** ** two shots of espresso mixed in with the regular amount of additional ingredients. so, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.

dry cappuccino: a regular cappuccino, only with a **aller amount of foam, and no steamed milk at all.

espresso con panna: your basic standard espresso with a shot of whipped cream on top.

fl**ored coffee: a very much ethnic tradition, syrups, fl**orings, and/or spices are added to give the coffee a tinge of something else. chocolate ** the most common additive, either sprinkled on top or added in syrup form, while other f**orites include cinnamon, nutmeg, and italian syrups.

frappe: a big f**orite in parts of europe and latin america, especially during the summer months. originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. the brew ** placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.

greek coffee: see tu**sh coffee.

hammerhead: a real caffeine fix, th** drink cons**ts of a shot of espresso in a regular-sized coffee cup, which ** then filled with drip coffee. also known as a shot in the dark, although many cafes rename the drink further to suit their own needs.

iced coffee: a regular coffee served with ice, and sometimes milk and sugar.

indian (madras) filter coffee: a common brew in the south of india, indian filter coffee ** made from rough ground, dark-roasted coffee arabica or peaberry beans. it’s drip-brewed for several hours in a traditional metal coffee filter before being served. the ratio of coffee to milk ** usually 3:1.

instant coffee (or soluble coffee): these grounds h**e usually been freeze-dried and turned into soluble powder or coffee granules. basically, instant coffee ** for those that prefer speed and convenience over quality. though some prefer instant coffee to the real thing, there’s just no accounting for taste.

ir**h coffee: a coffee spiked with ir**h wh**key, with cream on top. an alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.

kopi tubruk: an indonesian-style coffee that ** very similar to tu**sh and greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. the **lands of j**a and bali tend to drink th** brew.

lungo: one for the aficionados, th** ** an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. in technical terms, it’s a 2-3 ounce shot.

macchiato: (see cafe macchiato)

melya: a coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. sometimes served with cream.

mocha: th** popular drink ** basically a cappuccino or latte with chocolate syrup added to the mix. sweeter, not as intense in coffee fl**or, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.

oliang/oleng: a stronger version of thai coffee, oliang ** a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.

r**tretto: the opposite of a lungo, the name of th** variety of coffee means ‘restricted’, which means less water ** pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. if you want to get technical, it’s about a 0.75 ounce pull.

soluble coffee: see instant coffee.

tu**sh coffee (also known as greek coffee): made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. in fact, the strongest tu**sh coffee can almost keep a spoon standing upright. it’s often made in what’s known as an ibrik, a long-handled, open, brass or copper pot. it ** then poured, unfiltered, into tiny demitasse cups, with the fine grounds included. it’s then left to settle for a while before serving, with sugar and spices often added to the cup.

vietnamese style coffee: a drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. th** process uses a lot more coffee grounds and ** thus a lot slower than most kinds of brewing.

white coffee: a black coffee with milk added.

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