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Coffee is something of an acquired taste, owing to the bitterness that most coffee drinkers experience when trying the drink for the first time. With some milk or sugar (or both), that bitterness quickly disappears and it is no surprise that coffee is popular all over the world, in some cases ranking in a consumption ratio of 1 to 3 when compared to water. After introducing new flavors to a favorite drink, it isn?t difficult to see why flavored coffees continue to increase in number and popularity.
Previously, the most popular flavor to be added to coffee was chocolate (often called mocha) in cafes. Adding chocolate to coffee was a natural progression, especially in European cafes which primarily serve espresso. Hot chocolate is usually on the menu, so making the cafe mocha is just an added ingredient away. Beyond the now-ubiquitous caf? mocha, it is by no means uncommon to see different types of syrups added to coffee drinks. Many syrups, like amaretto or Irish cr?me, mimic the flavors of liqueurs, a more traditional form of coffee flavoring. Others are added as shots to coffee drinks in the way bartenders would make a cocktail.
Of course, if you are looking for coffee flavors without adding anything after brewing, you can find flavored coffee packaged and ready to go. Hazelnut, mocha and other flavors can be added to the coffee in bean or ground form. Clearly, it?s impossible to grow coffee with a flavor present in the bean, so any type of coffee with flavors has to be altered after the harvest. Despite the use of an artificial flavoring process, the flavors themselves need not be artificial.
Besides the most basic coffee flavors, you can find pistachio, white chocolate, almond, orange and more topping the list at cafes right there with hazelnut or mocha. In fact, if there is a flavor that can conceivably be matched up with coffee, you will find it, maybe even in organic form.
There is nothing artificial about chocolate in the hands of the right producer, of course, so enjoying a caf? mocha can have a more natural flavor than some of the syrups. The natural properties of both can blend together nicely.
Intense coffee drinks that have elements like pumpkin and cinnamon may seem more like a winter cider than coffee, yet they have become extremely popular.
For coffee drinkers who are experimenting with different flavors and concoctions, you should remember that caffeine is generally the ingredient with the biggest impact in traditional coffee. When you are adding elements like whipped cream, syrups and powders, the fat and sugar content in your drink could rise considerably.
For daily coffee drinkers who see an espresso or black coffee as a staple of life, it is unlikely that a variety of flavors and embellishments on the classic form will be appealing. For others with a notable sweet tooth, the different flavors will add a new wrinkle to the idea of coffee. - 24553
Previously, the most popular flavor to be added to coffee was chocolate (often called mocha) in cafes. Adding chocolate to coffee was a natural progression, especially in European cafes which primarily serve espresso. Hot chocolate is usually on the menu, so making the cafe mocha is just an added ingredient away. Beyond the now-ubiquitous caf? mocha, it is by no means uncommon to see different types of syrups added to coffee drinks. Many syrups, like amaretto or Irish cr?me, mimic the flavors of liqueurs, a more traditional form of coffee flavoring. Others are added as shots to coffee drinks in the way bartenders would make a cocktail.
Of course, if you are looking for coffee flavors without adding anything after brewing, you can find flavored coffee packaged and ready to go. Hazelnut, mocha and other flavors can be added to the coffee in bean or ground form. Clearly, it?s impossible to grow coffee with a flavor present in the bean, so any type of coffee with flavors has to be altered after the harvest. Despite the use of an artificial flavoring process, the flavors themselves need not be artificial.
Besides the most basic coffee flavors, you can find pistachio, white chocolate, almond, orange and more topping the list at cafes right there with hazelnut or mocha. In fact, if there is a flavor that can conceivably be matched up with coffee, you will find it, maybe even in organic form.
There is nothing artificial about chocolate in the hands of the right producer, of course, so enjoying a caf? mocha can have a more natural flavor than some of the syrups. The natural properties of both can blend together nicely.
Intense coffee drinks that have elements like pumpkin and cinnamon may seem more like a winter cider than coffee, yet they have become extremely popular.
For coffee drinkers who are experimenting with different flavors and concoctions, you should remember that caffeine is generally the ingredient with the biggest impact in traditional coffee. When you are adding elements like whipped cream, syrups and powders, the fat and sugar content in your drink could rise considerably.
For daily coffee drinkers who see an espresso or black coffee as a staple of life, it is unlikely that a variety of flavors and embellishments on the classic form will be appealing. For others with a notable sweet tooth, the different flavors will add a new wrinkle to the idea of coffee. - 24553
About the Author:
Damian Papworth, a coffee lover, has recently been looking at 4 cup coffee makers. He posted his findings on the One Cup Coffee Makers site.
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