Coffee (third cup)

[Bapopik at AOL.COM]

     This continues a series about coffee in various cook books and
magazines.  "Cappuccino" (from the Peter Tamony collection) was posted
separately.

Oct. 1954-June 1955, CAMBRIDGE REVIEW, vol. 76, pg. 291, "News and Notes."
     Espresso Coffee.  (Publications Contents Index record.  I haven't looked
at this yet--ed.)

December 1971, GOOD HOUSEKEEPING, pg. 201.
     Danish Blended Coffee; Brunch Punch; Peanut Butter Coffee Shake; Holiday
Grog; Icy Lemon Coffee; Belgian Coffee; Plantation Frost.

10 January 1972, SAN FRANCISCO CHRONICLE (Peter Tamony Collection), "Coffee,
Anyone?" in "Our Lively World" by William Touhy (from the L. A. Times
Service).
     The espresso bar, in fact, with its distinctive style of coffee, is a
major Italian national export, and is becoming increasingly popular elsewhere
in Europe and in the United States. (...) The espresso is strong black
coffee, generally taken with sugar, without cream or milk, and is served in a
demi-tasse, amounting to less than one-fourth of the average American cup of
coffee.  If the Italian really wants an eye-opener he will order "caffe
ristichetto" (condensed coffee), which has only about half as much water in
it, and is thus twice as strong as the espresso.  (...) The cappuccino is
one-third to one-half coffee with the rest milk, sometimes with a frothy
collar like the white hoods of the Capucine monks, from which the drink takes
its name.  At the end of lunch, the Italian will take an espresso, or perhaps
a "caffee lungo," which is more diluted with water, and most closely
resembles the American brew. (...) Later in the afternoon, when drowsiness
overtakes him, the Italian worker will nip out for a "caffe doppio" (a
"double") to pep up. (...) After the office, the Italian will take a coffee
on the way home, perhaps a nicely named "caffe corretto," or corrected
coffee, which is laced with brandy, rum or whisky.  Or if the office worker
is on a diet, he may order a "caffee latte" (milk coffee) , which is
one-third coffee and two-thirds milk, in order to cut his appetite so that he
will not be too hungry by dinner.

1973, INTERNATIONAL DICTIONARY OF FOOD AND COOKING (Hastings House, NY) by
Ruth Martin.
     cafe; cafe au kirsch; cafe au lait; cafe brulot; cafe com leite; cafe
complet; cafe con leche; cafe creme; cafe decafeine; cafe double; cafe
frappe; cafe glace; cafe listo; cafe nature; cafe noir; cafe puro; cafe
roayle; cafe turc; cafe vierge; cafezinho; caffe; caffe freddo; caffe in
grano; caffe macinato; caffelatte.

1975, VOCABULARIO DEL CAFETAL (San Juan Bautista de Puerto Rico), by Ernesto
Juan Fonfrias.
     Pg. 21:
Cafe Blanco o Cascara Blanca; Cafe Caracolillo; Cafe Caritoso; Cafe Collor;
Cafe Cuesco; Cafe Pilao; Cafe Puya; Cafe Prieto y Puya; Cafe Triache; Cafe
Troton; Cafe Uva.

1976 (1981 and 1987 revisions), COFFEE: A GUIDE TO BUYING, BREWING AND
ENJOYING (101 Productions, San Francisco) by Kenneth Davids.
     Espresso:
Espresso Romano; Espresso Ristretto; Double or Doppio; Cappuccino; Caffe
Latte; Espresso Macchiato; Latte Macchiato; Mocha.
     Unusual Hot Coffee Drinks:
Kaffee Milch; Caffe Latte; Cafe au Lait; Cafe con Leche; New Orleans Coffee;
Mexican Coffee; Viennese Coffee; Espresso con Panna; Kaffee mit Schlag; Cafe
Belgique; Simple Spiced Coffee; Coffee Grog.
     Fortified Coffee Drinks:
Cafe Royale; Cafe Gloria; Normandy Coffee; Irish Coffee; Venetian Coffee;
Cafe Brulot; Cafe Diable; Cafe Flambe.
     Coffee Liqueur::
Mocha Liqueur.
     Iced Coffee Drinks:
Cafe Mazagran; Spiced Iced Coffee; Creamy Iced Coffee; Creamy Cafe au Lait;
Berliner; Chilled Cafe Cacao; Creamy Cafe Cointreau.
     Words For It: A Glossary (pages 188-191):
AA; Abyssinian; Acidy; After-dinner roast; Aged coffee; Alajuela; Altura;
American roast; Ankola; Antigua; AArabian mocha; Arabica, Coffea Arabica;
Armenia; Aroma; Arusha; Automatic filter coffee makers; Barahona; Batch
roaster; Blend; Body; Bogota; Bourbon; Bourbon Santos; Brazilian; Brown
roast; Bucaramanga; Bugishu; Caffeine; Caracol; Caracas; Celebes;
Chanchamayo; Chicory; China Yunnan; Cinnamon roast; City roast, Full city
roast; Coatepec, Altura Coatepec; Coffeol, Coffee oil, Coffee essence;
Colombian; Commercial coffees; Continental roast; Continuous roaster; COsta
Rican; Cucuta; Dark French roast; Dark roast; Decaffeinated or Caffeine-free
coffee; Demitasse; Djimmah; Dominican Republic; Drip method; Ecuador; El
Salvador; Espresso; Ethiopian; European preparation; European roast; Excelso;
Extra fine; Filter method; Flavor; French roast; Good hard bean; Green
coffee; Guatemalan; Haitian; Hard; Hard bean; Harrar, Harar, Harari;
Hawaiian; Heavy roast; Heredia; High grown; High roast; Huatusco, Altura
Huatusco; Instant coffee; Italian roast; Jamaican blue mountain; Jamaican
high mountain; Java; Jimma, Djimmah; Jinotega; Kalossi; Kenya; Kilimanjaro;
Kivu; Kona; Light French roast; Light roast; Longberry Harrar; MAM;
Mandheling; Manizales; Maracaibo; Maragogipe; Matagalpa; Mattari; Mbeya;
Medellin; Medium roast, medium high roast; Melior or Plunger-type brewer;
Merida; Mexican; Middle Eastern, "Turkish" coffee; Mild; Mocha; Mocha Harrar;
Mocha-Java; Moshi; Mysore; Nairobi; Naturals, Natural-processed coffee;
Neapolitan macchinetta; New ENgland roast; New Guinea; New Orleans coffee;
Nicaraguan; Oaxaca; Ocoa; Open-pot coffee; Orizaba, Altura Orizabal
Parchment; Peaberry; Percolation; Pergamino; Peruvian; Primo lavado, Prime
washed; Pyrolysis; Quakers; Rantepao; Regular roast; Rioy; Robusta, Coffee
robusta; Sanani; Santo Domingo; Santos; Sharki; Shortberry Harrar; Sidamo;
Spanish roast; Specialty coffee; Straight coffee; Strictly hard bean;
Strictly high grown; Strictly high grown washed; Sulawesi; Sumatran; Supremo;
Tanzania; Tarrazu; Turkish coffee; Vacuum method; Venezuelan; Viennese;
Washed coffee; Whole bean; Yemen; Yunnan; Zimbabwe.

1992, THE TOP ONE HUNDRED COFFEE RECIPES (Lifetime Books, Hollywood, FL) by
Mary Ward.
     Black Forest Coffee; Cafe au Lait; Cafe Boriga; Cafe con Leche; Cafe de
Olla; Caribbean Coffee; Cafe Mexicano; Costa Rice Cafezinho; Cafe Europa;
Mediterranean Coffee; Cafe Amaretto; Orange Pecan Coffee; Cafe Mazagran;
Spiced Citrus Iced Coffee; Black Beauty; Cafe au Vin; Cafe Flambe; Cafe
Jamaica; Campfire Cafe; Cafe Seville; Chocolate Grasshopper; Danish Coffee;
Mexican Coffee; Mocha Rum Punch.

1993, A CUP OF COFFEE (Grove Press, NY) by Norman Kolpas.
     Coffee Grower's Terminology (pg. 39, col. 2):
Aged; Green Coffee; Hard Bean; High Grown; Maragogipe; Natural; Peaberry;
Washed.
     Coffee-Taster's Terminology (pages 40-43):
Acidy; Aftertaste; Aged; Aroma; Baked; Bitter; Bland; Bouquet; Bright; Burnt:
Buttery; Caramelly; Carbony; Chocolatey; Cinnamony; Clean; Cocoay; Dead;
Delicate; Dirty; Earthy; Flat; Flavor; Floral; Fragrance; Fruity; Grassy;
Green; Groundy; Hard; Harsh; Hidy; Lifeless; Light; Mellow; Mild; Mouthfeel;
Muddy; Musty; Neutral; Nutty; Papery; Past-Croppish; Quaker; Rancid; Rich;
Rioy; Rough; Rubbery; Soft; Sour; Spicy; Stale; Stinker; Strawy; Strong;
Sweet; Taint; Tannic; Thin; Toasty; Turpeny; Vinegary; Watery; Wild; Winey;
Woody.
     An Italian Espresso Primer (pg. 75):
Espresso Solo; Espresso Doppio; Espresso Ristretto; Espresso Macchiato;
Cappuccino; Caffe Latte; Latte Macchiato.
     Cafezhino (pg. 109); Cafe de Olla (pg. 114); Cafe Royale (pg. 119); Cafe
Dialbe (pg. 119).

1994, STARBUCKS PASSION FOR COFFEE (Sunset Books) by David Olsen.
    Italy's Four M's of Perfect Espresso (pg. 41):
Miscela (mis-SHAY-la): Blend; Macinazione (MA-chee-na-tsee-onay): Grinding;
Macchina (MA-keen-a): Machine; Mano (MAH-no): Hand.
    A Gallery of Espresso Drinks:
Espresso Macchiato; Espresso con Panna; Caffe Mocha; Caffe Latte; Cappuccino;
Caffe Americano.