Cafe' Martini: Cafe' Martini : Coffee and Martini Lingo

♥ Leaning with Cafe' Martini

--- Meaning of Coffee Lingo:
Often, the drink names and terms used in a coffeehouse can be confusing. However, this is not our intention. Nearly all the drink names used in a coffeehouse are Italian. Here is a list of some drink names and terms:
How we can create own coffee house lingo such as

Americano (esp with hot water added to dilute it. Similar to drip coffee, except it is made to order with your esp machine)
Breve(espresso with half-half),
Cafe’ con panna( esp shot with dollop of whipped cream),
Cafe’ Corretto(esp with cognac of some other spirit added),
Cafe’ freddo(esp served in a chilled glass, mostly over ice,
Cafe’ macchiato(a shot of esp with teaspoon or two of foamed milk) macchiato mean marked so you are marking the esp with a touch of foamed milk
Cafe’ medici (a double esp with chocolate and touch of whipped cream. Usually, made with chocolate syrup, but occasionally a brista may use a small chunk of real chocolate in the bottom of the cup, the brew the esp on top. It will melt some of the chocolate-but not all of it-leaving a nice chocalate treat at the bottom.
Cake in a Cup ( A double shot of esp with double cream and double sugar)

Crema ( The caramel-colored foam that comes to the surface of the espresso-much like the head on a beer, only slightly thinner. The crema is vital to a good esp. It is made up of the solubles that pass through during the brewing process.
Demitasse ( A small esp cup. It should be only large enough for single esp. This attractive cup is for the straight esp with nothing else added.
Cafe’ latte (A shot of esp with steamed milk topped with foamed milk
Cafe’ Au Lait (Drip coffee with hot or boiled milk poured into a cup at the same time.
Cafe’ Mocha ( A cafe’ latte with chocolate added, it just have the foamed milk on top, or have whipped cream with chocolate sprinkle
Mochaccino (like cafe’ Mocha except on cappuccino instead of latte)
Espresso Ristretto – An Italian-style espresso. American espresso is usually defined as two 1.5 ounce shots pulled in 25 seconds from a 14-16 gram dose of coffee. An espresso ristretto is usually a single 1 ounce shot pulled in 25 seconds from a 14-16 g dose. A ristretto shot contains mostly the whole sugars, the acidity, and the volatile aromatics of the espresso, as the carbonized sugars and other chemicals come through later in the shot. Because this type of shot requires a different grind, most coffeehouses will simply cut off their american shot at 1 ounce. From Italian meaning “coffee restricted”.
Steamer – A drink containing steamed milk and a flavoring syrup.
Wet / Dry – A modifier that changes the amount of foam on a drink. Wet indicates less foam, while dry indicates more foam (i.e., a dry cappuccino).
Skinny – A modifier indicating the use of skim milk.
Size-Short = 8 ounce cup, Tall = 12 oz, Grande = 16 oz, Venti= 20 oz.
(my place only serve in 8 oz. for hot coffee, and 16 oz. for cold drink )

......... More to Learn..... with Amy (ams ams)

--- Knowing Martini with Cafe' Martini ---
by ams ams ♥

Basic info.( from ams ams's own research)
The martini is a cocktail made with gin and dry white vermouth, although substituting vodka for gin is now common. It is often described as being "crisp" or "astringent". Over the years, the martini has become perhaps the most well known mixed alcoholic beverage.

The origin of the martini is uncertain. By one widely disseminated account, the martini is a descendant of the Martinez, an older, sweeter cocktail consisting of two ounces of sweet vermouth, one ounce Old Tom gin (a sweetened variant), and two dashes maraschino cherry
Liquid, and one dash bitters, shaken with ice, strained, and served with a twist of lemon. The Martinez was most likely invented in Martinez, California.

The martini was an established American cocktail at the beginning of the twentieth century, but did not attain its pre-eminent status as. The country's classic cocktail until later in the century.

The martini's popularity waned in the health-conscious, wine-and-spritzer-drinking 1970s, but has grown since the late 1980s. During this martini renaissance, vodka supplanted gin as the most commonly requested base spirit, and new variations proliferated: the green apple martini, the chocolate martini, etc. Whether the more extreme variations of this era may truly be called martinis remains a topic of debate. The first reference to a vodka martini in the United States occurs in the 1951 cocktail book Bottoms Up by Ted Saucier. The recipe is credited to celebrity photographer Jerome Zerbe.

Martini lore and mixology:
Western culture has created a virtual mythology around the martini, in part because of the many legendary historical and fictional figures who favoured it, among them Churchill, Truman Capote, J. Robert Oppenheimer, F. Scott Fitzgerald, Hemingway, Cary Grant, President Franklin Delano Roosevelt, and the fictional James Bond. The dry martini is also sometimes called a "Silver Bullet" because it "is clear, potent and never misses its mark".

The martini has become a symbol for cocktails and nightlife in general; American bars often have on their signs a picture of a conical martini glass garnished with an olive. In Martini, Straight Up: The Classic American Cocktail, Lowell Edmunds, a classics professor and doyen of martini lore, analyzes the cocktail's symbolic potency in considerable depth.

For absolute purists the bottle of gin, the mixing glass, vermouth and martini glass are all frozen prior to mixing. As a result the dry martini pours as an oily texture and is very soft on the palate.

The classic martini was stirred, "so as not to bruise the gin." W. Somerset Maugham declared that "martinis should always be stirred, not
shaken, so that the molecules lie sensuously one on top of the other," while James Bond from the Ian Fleming novels ordered his "shaken, not
stirred", a drink properly called a Bradford. The concept of "bruising the gin" as a result of shaking a martini is an oft-debated topic. The term comes from an older argument over whether or not to bruise the mint in preparing a Mint Julep. A shaken martini is different from stirred for a few reasons. The shaking action breaks up the ice and adds more water, slightly weakening the drink but also altering the taste. Some would say the shaken martini has a "more rounded" taste. Others, usually citing obscure scientific studies, say that shaking causes more of a certain class of molecules (aldehydes) to bond with oxygen, resulting in a "sharper" taste. Shaking also adds tiny air bubbles, which can lead to a cloudy drink instead of a clear one. If the drink is used as an aperitif, to cleanse the mouth before eating, the tiny air bubbles restrict the gin
(or vodka) from reaching all tastebuds. This is why purists would claim that a martini should always be stirred. Some martini devotees believe the vermouth is more evenly distributed by shaking, which can alter the flavor and texture of the beverage as well. In some places,
a shaken martini is referred to as a "martini James Bond" or a "007."...... (research by ams ams)

Try our Signature "Café Martini-tini" ♥

Enjoy this perfect decadent - tini with rich mouth-watering Chocolate dark and cherry minty flavors sparkling your imagination.
Vodka, Dark Chocolate, Cherry brandy, Creme de minthe, Creme de Cacao

-- relaxing with an edgy funky style with Cafe Martini --