Coffee and coffee! What else? Well some fruits also act as a good pick-me-up in the afternoons, like a cold apples or a large orange. These are fruits that I can only have cold, so I usually keep them in the fridge and take one whenever I want. The juiciness and freshness just tastes better when is is cold. But I will admit that nothing works quite like coffee. Drinking iced coffee can be a refreshing way to enjoy coffee on a hot day. Iced coffee can contain caffeine, magnesium, and other compounds that may have health benefits.

It is believed that the coldness enhances the drinking experience and releases more nuanced flavors. To iced coffee lovers, it’s more than just a product — it’s also an experience. While iced coffee can be expensive, they’re often willing to splurge on it because they see it as an affordable luxury. Is there anything better on a hot summer’s day than sitting back, relaxing and enjoying an iced coffee? Is there any difference in how the iced one is prepare compared to a hot one?  An iced latte has a larger amount of chilled milk added to it, whereas a regular iced coffee can have no milk at all or just a small amount.

Because the coffee to milk ratio is different in these two drinks, an iced latte is likely to have less coffee content than an iced coffee. Therefore, an iced latte will be sweeter than an iced coffee. Another difference is the preparation. While an iced latte is not just a latte cooled down, an iced coffee can be made with espresso that is then chilled and poured over ice. A small amount of milk can then be added to taste.

Prompt from Journaling Prompts from The Coffee Monterz Co . Com

I’ve never had the Americano though I have seen it in some cafe around the city. But what is it?

An Americano is a popular coffee drink made by diluting espresso with hot water. Its origins are tied to American soldiers during World War II, who reportedly diluted espresso in Europe to mimic the drip coffee they were accustomed to at home.

Key Details:

• Ingredients: Espresso and hot water.
• Flavor Profile: A milder coffee taste compared to straight espresso, with a slightly more nuanced and rounded flavor, depending on the espresso used.
• Strength: Although the taste is less intense than an espresso, the caffeine content is similar since it uses the same amount of espresso.
• Customization:
  • Ratios: The standard ratio is typically 1 part espresso to 2–3 parts hot water, but it can vary based on personal preference.
  • Milk and Sugar: Can be added to taste, though traditionally it is consumed without milk.
  • Cold Americano: Made with cold water and ice instead of hot water for a refreshing, chilled option.

Preparation:

1. Brew a shot (or double shot) of espresso using an espresso machine.
2. Add hot water to the espresso. Water can be added first or after the espresso, depending on the barista’s method.

Variants:

• Long Black: Similar to an Americano but prepared by pouring the espresso over hot water, preserving the crema (the foam layer).
• Iced Americano: A chilled version, typically made with espresso poured over cold water and ice.

Popularity:

Its versatility, lower intensity, and simplicity have made the Americano a favorite among coffee lovers who enjoy a less concentrated but still robust coffee experience.

Iced Caramel Macchiato

A Caramel Macchiato is a popular coffee drink made with espresso, steamed milk, vanilla syrup, and caramel sauce. “Macchiato” means “marked” in Italian, referring to the way the espresso is “marked” or poured on top of the milk rather than mixed, creating layers in the drink. Here’s how it typically breaks down:

• Ingredients: Espresso, steamed milk, vanilla syrup, and caramel drizzle.
• Taste: It has a balanced sweetness from the vanilla and caramel, with a slight bitterness from the espresso on top.
• Texture: Creamy and smooth due to the steamed milk, with a rich caramel flavor.

Iced Caramel Macchiato

An Iced Caramel Macchiato has a similar flavor profile but is served cold and has slightly different layering.

• Ingredients: Cold milk, ice, vanilla syrup, espresso, and caramel drizzle.
• Taste: The cold milk and ice create a refreshing version of the caramel macchiato, but it’s a bit lighter and more refreshing.
• Texture: Smooth and cool, with a layered effect where the espresso floats atop the milk.

For both versions, the caramel drizzle adds a sweet, buttery finish to each sip.

The Pumpkin Spice Latte (PSL) and the Pumpkin Spice Frappuccino are two popular, pumpkin-flavored drinks often offered by coffee shops in the fall, but they differ in several ways:

1. Temperature & Texture

• Pumpkin Spice Latte: Served hot (or iced) and has a warm, cozy feel. The texture is smooth and creamy with the warmth enhancing the spice flavors.
• Pumpkin Spice Frappuccino: A blended, ice-cold drink with a thicker, slushier texture. This gives it a dessert-like feel, which is refreshing on warmer days but still has the pumpkin spice flavor.

2. Flavor & Ingredients

• Pumpkin Spice Latte: Contains espresso, steamed milk, pumpkin spice syrup, and is topped with whipped cream and pumpkin pie spices. Its warm temperature can bring out the spices more intensely.
• Pumpkin Spice Frappuccino: Typically made without espresso, though you can add it. It includes milk, ice, pumpkin spice syrup, and is blended until smooth. The cooler temperature can mute some spice notes, so the flavors may feel a bit more subtle.

3. Caffeine Content

• Pumpkin Spice Latte: Contains espresso (1-2 shots, depending on the size), so it has a higher caffeine content and feels more like a traditional coffee drink.
• Pumpkin Spice Frappuccino: Typically caffeine-free unless you add espresso, so it feels more like a dessert than a coffee fix.

4. Caloric Content

• Pumpkin Spice Latte: Generally lower in calories than the Frappuccino, though still rich due to milk and whipped cream. (You can reduce calories by ordering with a non-dairy milk or without whipped cream.)
• Pumpkin Spice Frappuccino: Usually has more sugar and calories since it’s blended with ice and syrup, giving it a milkshake-like quality.

Which One to Choose?

• Go for the PSL if you’re looking for a cozy, caffeinated, and warming fall drink.
• Opt for the Pumpkin Spice Frappuccino if you’re in the mood for a cold, refreshing, and creamy treat that tastes like a pumpkin spice dessert.

Each offers a delicious seasonal twist but brings a different mood to the table!

A café mocha is a popular coffee-based drink that combines elements of both coffee and chocolate. The word “caffè” is Italian for coffee, while “café” is French or Spanish, which is why you may see different spellings, but they refer to the same delicious chocolate-flavored coffee beverage. It is typically made with:

1. Espresso – A shot or more of concentrated coffee.
2. Steamed milk – Smooth and hot milk is added to give it a creamy texture.
3. Chocolate syrup or powder – This adds the chocolate flavor, usually mixed into the espresso.
4. Whipped cream (optional) – Often used as a topping, and sometimes sprinkled with cocoa powder or chocolate shavings.

The café mocha can be seen as a blend between a cappuccino or latte and a hot chocolate, making it sweet and rich, but still with a strong coffee base.

Here are some key facts about espresso:

1. Origin: Espresso originated in Italy in the early 20th century. The name “espresso” means “pressed out” in Italian, referring to the method of brewing under pressure.
2. Brewing Method: Espresso is made by forcing hot water (about 90-96°C / 194-205°F) through finely-ground coffee under high pressure (around 9 bars). This process takes 20-30 seconds and produces a small, concentrated shot of coffee.
3. Size and Strength: A typical espresso shot is about 1 ounce (30 ml) and is highly concentrated, offering a strong, bold flavor. While it has more caffeine per ounce than regular coffee, the small serving size means a single shot contains about 63 mg of caffeine, compared to 95 mg in an 8-ounce cup of drip coffee.
4. Crema: A distinctive feature of espresso is the crema, a golden, frothy layer that forms on top due to the emulsification of coffee oils during the brewing process. It adds to the texture and flavor of the espresso.
5. Grind Size: The coffee grounds used for espresso are much finer than those for drip coffee or French press. The correct grind size is essential for a balanced extraction—too coarse, and the espresso will be under-extracted and weak; too fine, and it will be over-extracted and bitter.
6. Espresso Drinks: Espresso serves as the base for many popular coffee drinks, including:
   • Latte: Espresso with steamed milk and a small amount of foam.
   • Cappuccino: Equal parts espresso, steamed milk, and milk foam.
   • Macchiato: Espresso “stained” with a small amount of milk foam.
   • Americano: Espresso diluted with hot water to mimic the strength of regular coffee.
   • Flat White: Similar to a latte, but with a higher ratio of espresso to milk and a thinner layer of foam.
7. Manual vs. Automatic Machines: Espresso machines range from manual, which require skill and precision, to semi-automatic and fully automatic, which make brewing espresso easier and more consistent. There’s also “super-automatic” machines that handle grinding, tamping, and brewing.
8. Short vs. Long Shots: A regular shot of espresso is called a “normale,” but there are also variations:
   • Ristretto: A short shot using less water, resulting in a more concentrated and intense flavor.
   • Lungo: A “long” shot with more water, leading to a more diluted, slightly bitter taste.
9. Cultural Ritual: In Italy, espresso is traditionally enjoyed as a quick drink, often while standing at a café bar. It’s a social and cultural staple, typically consumed multiple times a day.
10. Global Popularity: Espresso is now a global phenomenon, influencing coffee culture worldwide. Specialty coffee shops and chains have popularized espresso-based drinks like lattes and cappuccinos, making them common in everyday coffee consumption.

Here’s a breakdown of the differences between a latte, cappuccino, and macchiato, three popular espresso-based coffee drinks:

1. Latte

• Ingredients: Espresso, steamed milk, light foam.
• Milk to Espresso Ratio: A latte typically has a lot more steamed milk than espresso, with a thin layer of foam on top.
• Texture: Creamy and smooth due to the large amount of steamed milk.
• Flavor: Milder coffee flavor, dominated by the creaminess of the milk.
• Typical Serving: Often served in larger cups (8 to 16 oz).

2. Cappuccino

• Ingredients: Espresso, equal parts steamed milk, and foam.
• Milk to Espresso Ratio: Cappuccino has a balanced ratio between espresso, steamed milk, and foam (about 1:1:1).
• Texture: Rich and frothy, with a thicker layer of foam.
• Flavor: Stronger coffee flavor compared to a latte, as the milk doesn’t dilute the espresso as much.
• Typical Serving: Usually served in smaller cups (6 to 8 oz).

3. Macchiato

• Ingredients: Espresso “stained” or “marked” with a small amount of milk.
• Milk to Espresso Ratio: Very little milk compared to the espresso. It’s essentially an espresso with a dash of milk or foam.
• Texture: The texture is primarily that of espresso with just a hint of creaminess from the milk.
• Flavor: Strongest coffee flavor of the three since it contains the least milk.
• Typical Serving: Served in a small espresso cup.

In short:

• Latte: More milk, mild coffee flavor.
• Cappuccino: Equal milk and foam, more balanced.
• Macchiato: Mostly espresso, with just a touch of milk.

Do you have a favorite out of these three?

The Chocolate Overload Frappe is a coffee frappe made with dark Belgian chocolate sauce. Costa is the coffee chain that I have had the least coffees from. Cafe Coffee Day is the only Indian chain and I have had more coffee from them – lattes, cappuccinos but mostly frappes – than any others.

Next up is Starbucks and they are my current preferred coffee chain, even though they are the most expensive of the 3 (as of this time Tim Horton’s hasn’t launch in my state yet but they too are expected to be cheaper than Starbucks). The last time I ordered from Costa Coffee it was a disappointing watered down mess. This one though was not in the same vein.

The Chocolate Overload has lots of cream, a whole lot of coffee and Belgian chocolate. What is not to love in that! And they have cookie crumbles on top! Thick and delicious, it’s best if you mixed it up a lot before you start to sip. So good! My only complaint is that it wasn’t really cold; it’s just 1.5 kms away from me and shouldn’t have been affected by the trip to my apartment. I give it a 9 outta 10!

Ah the famous Pumpkin Spice Latte, iced version. After ruling the hearts of pumpkin lovers, coffee lovers and latte lovers across the globe, Starbucks’ famous Pumpkin Spice Latte, aka the PSL, made its way to India over a year ago I think. The popular PSL is a blend of espresso, steamed milk, and a harmonious combination of autumnal spices like cinnamon, nutmeg, and cloves, topped with a swirl of whipped cream.

I must say that I prefer the cold or ice version way more than the hot one. I tried that once 2 years ago but it’ not my thing. It’s alright to try the one time though. This is must more up my alley. Made with real pumpkin, the handcrafted beverage combines Starbucks Signature Espresso and steamed milk with the celebrated flavor combination of pumpkin, cinnamon, nutmeg and clove. Topped with whipped cream and pumpkin pie spices, you can also get the cold brew version.

Crafted with Starbucks Cold Brew sweetened with vanilla syrup, topped with pumpkin cream cold foam and a pumpkin spice topping to create a perfectly balanced fall sip, the Pumpkin Cream Cold Brew is a huge fan favourite. I will try that one next.

Like I mentioned in the last post, I am now on a permanent work from home situation starting today, even though I am off on all Saturdays & Sundays. Most of the folks in our process will have Off rotation so we have some representation on the weekends. The day that I have been waiting for has finally come. Now ofcourse I will miss some people at the office, quite a bunch of them.

Something else that I will miss, which I mainly started having on a regular basis this year is the office cafeteria’s Coffee/Tea/Snacks counter’s cold coffee. This is no Starbucks or Tim Hortons but for Rs.60 it is an awesome beverage. They just brew a quick instant coffee with some cold milk and bit of vanilla ice cream and put it in the mixie and whip up this delicious concoction for me. Sometimes I ask for some chocolate syrup to be added to the coffee.

I started ordering this more regularly since June. It became my mid afternoon pickup, usually around 3 or 3:30 pm. I needed it at the office and will really miss this as I start work at home from Monday. That’s one of the only things that I will miss from the office.

Origin story
Inspired by the success of Peppermint Mocha the previous winter, Starbucks wanted a hit for the fall season. Their research suggested that though caramel and chocolate were popular flavours, pumpkin won the best pick more often for its uniqueness. This led to the creation of Pumpkin Spice Latte by Peter Dukes in 2003. It was introduced as a test in 100 stores in Washington, D.C. and Vancouver, Canada.

Social media sensation
PSL is an influencer in itself! Brewed to perfection in the world of marketing, the drink flaunts its own Twitter account named @TheRealPSL, with millions of followers to its credit.

Dictionary approves it
The Merriam-Webster dictionary included the word ‘pumpkin spice’ in 2022. Now if that does not work as a testimonial to the phenomenon that PSL has become, what else does?

What’s in a name?
The name PSL is not just an abbreviation – the name comes from the three-letter beverage code written on the cups of the guests by baristas.

A slice of the cake
Less than a decade after its debut,  PSL seemed to have infiltrated every industry. From candies and crafts beers to cosmetics and cleaning products, the pumpkin spice craze paints the town orange every autumn season.