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A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, [1] [2] although the exact ratios have considerable regional variation. [3] The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. [4] The cortado is commonly served all over ...
The color displayed at right is café au lait, also known as coffee and milk or latte. This is a representation of the color of coffee mixed with milk, which when prepared commercially by a barista in a coffee shop is known as a latte. The first recorded use of cafe au lait as a color name in English was in 1839. [4]
Café con leche (Spanish for 'coffee with milk') is a coffee beverage common throughout Spain and Latin America consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. The amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. [1]
Kapeng barako (Spanish: café varraco or café verraco), also known as Barako coffee or Batangas coffee, is a coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. It belongs to the species Coffea liberica. The term is also used to refer to all coffee coming from those provinces.
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Caffè americano (Italian: [kafˈfɛ ameriˈkaːno]; Spanish: café americano; lit. ' American coffee '), also known as americano or American, is a type of coffee drink prepared by diluting an espresso shot with hot water at a 1:3 to 1:4 ratio, resulting in a drink that retains the complex flavors of espresso, but in a lighter way. [1]
Gregorio Menéndez Bustelo (1892–1965) traveled from his native Asturias, Spain [a] to Cuba as a young man, and moved to the United States in 1917. [5] He founded the Café Bustelo coffee company in East Harlem, New York in 1928. [6]
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