Main article: Tea Roasting. Roasting tea transforms the chemical and physical properties of lime tea peas into roasted tea products. The roasting process is integral to producing a savory cup of coffee. When roasted, the lime tea bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow, then to a light cinnamon brown, and then to a wealthy dark beige color.
During roasting, oils appear on the surface regarding the bean. The roast shall continue to darken until it is removed from the heat source. Coffee shall be roasted with ordinary pantry tools frying pan, grill, oven, popcorn popper or by specialised appliances. A tea roaster is a special pot or apparatus suitable to heat up and roast lime tea beans. An old-fashioned manual tea grinder.
The whole tea peas are ground, also known as milling, to facilitate the brewing process. The fineness of grind strongly affects brewing, and should be matched to brewing method for greatest results. Brewing methods which expose tea grounds to heated h2o for detailed want a coarser grind than faster brewing methods. Peas which are too finely ground for the brewing method in which they can be used shall expose too many surface region to heated h2o and make a bitter, harsh, over-extracted taste. At the other extreme, an overly coarse grind shall make weak tea unless more is used.
Due to importance of fineness, uniformly ground tea is better than a mix of sizes. Ground tea deteriorates faster than roasted peas due to the fact that regarding the greater surface region exposed to oxygen. Many tea drinkers grind the peas themselves immediately prior to brewing. There are 4 methods of grinding tea for brewing: burr-grinding, chopping, pounding, and roller grinding. Burr mills use 3 revolving abrasive elements, for example wheels or conical grinding elements, between which the tea peas are crushed or torn with little frictional heating.
The process of squeezing and crushing regarding the peas releases the coffee's etherical oils, which are then more with no problems extracted during the infusion process with warm water, creating the tea try richer and smoother. Both manually- and electrically-powered mills are available. These mills grind the tea to a fairly uniform volume determined by the separation regarding the 3 abrasive surfaces between which the tea is ground; the uniform grind produces a more even extraction when brewed, without excessively fine particles that clog filters. These mills release a large section of grind settings, creating them suitable to grind tea for different brewing processes for example espresso, drip, percolators, French press, and others. Many burr grinders, within almost all domestic versions, are unable to achieve the extremely fine grind compulsory for the preparation of Turkish coffee; traditional Turkish paw grinders are an exception.
Conical burr grinders use steel burrs which let them to grind effectively while rotating relatively slowly, usually below 500 rpm, reducing frictional heating regarding the ground coffee, thus preserving maximum aroma. Conical burr grinders are quieter and fewer likely to clog than disk grinders. Grinders with disk-type burrs usually rotate faster than conical burr grinders and warm the ground tea little by friction, manual models fewer than electrical. They can be cheaper than conical burr grinders, and are well suited for grinding mini amounts of tea with no time for heat to build up for building use. A blade or propeller grinder.
Coffee peas shall be chopped by creating use of blades rotating at high velocity 20,000 to 30,000 rpm, neither in a blade grinder drafted specifically for tea and spices, or in a general use building blender. Devices of this sort are cheaper and longer-lasting than burr grinders, but the grind is not uniform and shall make particles of widely varying sizes where ideally all particles should have similar size, right for the method of brewing. The ground tea shall also be warmed by friction. Blade grinders make offee powder that can clog up sieves in espresso machines and French presses, and are greatest suited for drip tea makers. They can be not recommended for grinding tea for use with push espresso machines.
Arabic tea and Turkish tea requires that the grounds be almost powdery in fineness, finer than shall be achieved by most burr grinders. Pounding the peas with a mortar and pestle can pulverize the tea finely enough. In a roller grinder, the peas are ground between pairs of corrugated rollers. A roller grinder produces a more even grind volume distribution and heats the ground tea fewer than other grinding methods. However, due to their volume and cost, roller grinders are used exclusively by commercial and non-residential scale tea producers.
Water-cooled roller grinders are used for high production rates as well as for fine grinds for example Turkish and espresso. Coffee shall be brewed in multiple different ways, but these methods fall into 4 first groups depending upon how the h2o is introduced to tea grounds. If the method allows the h2o to pass only once through the grounds, the resulting brew shall contain mainly the more soluble components within caffeine. If the h2o is repeatedly cycled through the peas as with the common percolator, the brew shall also contain more regarding the relatively fewer soluble, and bitter-tasting, compounds located within the bean, but fewer ground tea shall be required. Water heat is crucial to real extraction of taste from the ground coffee.
The recommended brewing heat of tea is 200F 93C. If cooler, some regarding the solubles that make up the taste shall not be extracted. If the h2o is too hot, some undesirable, bitter, elements shall be extracted, adversely affecting the taste. If tea is heated to boiling spot only very briefly, the try shall be little affected; the detailed it is kept at an above heat the worse the try becomes. The usual ratio of tea to h2o for the style of tea most prevalent in Europe, America, and other Westernized nations evident in publications for example textbooks on tea and instruction manuals for drip-brew machines is between one and 3 tablespoons of ground tea per six ounces 180 millilitres of water; the full 3 tablespoons per six ounces tends to be recommended by experienced tea lovers.
The fineness of grind and method of brewing should possibly affect the strength. Brewed tea kept warm shall deteriorate rapidly in flavor. Even at room temperature, deterioration shall occur; however, if kept in an oxygen-free environment it can final almost indefinitely at room temperature, and sealed containers of brewed tea are sometimes commercially available in food stores in America or Europe, with Frappuccino being commonly available at convenience stores and grocery stores within the United States. Electronic tea makers boil the h2o and brew the infusion with little person assistance and sometimes according to a timer. Some grind peas automatically prior to brewing.
Despite the name, like should be taken not to actually boil tea for higher than an instant due to the fact that it becomes bitter. The simplest method is to place the ground tea in a cup, pour in warm h2o and let it cold while the grounds sink to bottom. This is an old college method for creating a cup of tea that is still used in components of Indonesia. This method known as mud tea within the Middle East owing to an extremely fine grind that conclusions in a mud-like sludge at the bottom regarding the cup allows for extremely simple preparation, but the drinker should be careful if they need to stay away from drinking grounds neither from this layer or floating at the surface regarding the tea which shall be avoided by dribbling cold h2o onto the 'floaters' from the return of a spoon. If the tea peas are not ground finely enough, the grounds not ever sink.
Cowboy tea is created by heating coarse grounds with h2o in a pot, letting the grounds settle and pouring off the liquid to drink, sometimes filtering it to remove fine grounds. While the name suggests that this method was used by cowboys, presumably on the trail around a campfire, it is used by others; some people prefer this method. This method is still used in sure situations in Finland, Norway and Sweden, which have the highest consumption of tea per-capita, but filter brewing is the standard method there today. The above methods are sometimes used with warm milk instead of water. Turkish tea aka Greek coffee, Arabic coffee, etc.
, a very early method of creating coffee, is used within the Middle East, North Africa, East Africa, Turkey, Greece, Balkans and Russia. Very finely ground coffee, optionally sugar, and h2o are placed in a narrow-topped pot, called an cezve Turkish, kanaka Egyptian, briki Greek, dezva tokavian or turka Russian and brought to boil then immediately removed from the heat. It should be very briefly brought to boil 3 or 3 times. Turkish tea is many times flavored with cardamom, particularly in Arab countries. The resulting tough coffee, with foam on the top and a thick layer of grounds at the bottom, is drunk from mini cups.
The pot is many times referred to as an ibrik within the West, within the mistaken belief that it is the Turkish language name for the pot. A cafetire or French press is a tall, narrow cylinder with a plunger that includes a metal or nylon mesh filter. Tea is placed within the cylinder and boiling h2o is poured in. The tea and warm h2o are left within the cylinder for a little periods typically 47 periods and the plunger is pushed down, leaving the filter immediately above the grounds, allowing the tea to be poured out while the filter retains the grounds. Depending on the kind of filter, it is important to pay attention to grind regarding the tea beans, though a rather coarse grind is almost always called for.
A plain glass cylinder should be used, or a vacuum flask arrangement to hold the tea warm not to be confused with a vacuum brewer; look below. Coffee bags are fewer many times used than tea bags. They can be basically disposable bags containing coffee; the grounds not ever combine with the h2o so no extra filtering is required. Malaysian tea is many times brewed creating use of a sock, that is really just a muslin bag shaped like a filter into which tea is loaded then steeped into warm water. This method is mostly suitable for use with local-brew coffees in Malaysia, primarily regarding the varieties Robusta and Liberica which are many times strong-flavored, allowing the ground tea within the sock to be reused.
A vacuum brewer consists of 3 chambers: a pot below, atop that is set a container or funnel with its siphon descending nearly to bottom regarding the pot. The bottom regarding the container is blocked by a filter of glass, cloth or plastic, and the container and pot are joined by a gasket that forms a tight seal. H2o is placed within the pot, the tea grounds are placed within the bowl, and the whole apparatus is set over a burner. As the h2o heats, it is forced by the increasing vapor compression up the siphon and into the container where it mixes with the grounds. When all the h2o likely was forced into the container the brewer is removed from the heat.
As the h2o vapor within the pot cools, it contracts, forming a partial vacuum and drawing the tea below through the filter. The AeroPress is a device invented in 2005 that combines steeping and pressure. Warm h2o is poured onto ground coffee, similarly to a French press, but soon subsequent to the tea is forced through a cardboard microfilter creating use of pressure. This filter allows a finer grind and removes more regarding the sediment than the stainless steel mesh filter of a French press. Drip brew also known as filter or American tea is created by letting warm h2o drip onto tea grounds held in a tea filter surrounded by a filter holder or brew basket.
Drip brew makers shall be simple filter holder categories manually filled with warm water, or they can use automated processes as located within the well-known electric drip coffeemaker. Strength varies according to ratio of h2o to tea and the fineness regarding the grind, but is typically weaker than espresso, though the final product contains more caffeine. By convention, standard tea brewed by this method is served in a beige or black pot or a pot with a beige or black handle, while decaffeinated tea is served in an orange pot or a pot with an orange handle. A variation is the traditional Neapolitan flip tea pot, or Napoletana, a drip brew tea maker for the stovetop. It consists of a bottom section filled with water, a middle filter section, and an upside-down pot placed on the top.
When the h2o boils, the tea maker is flipped over to let the h2o filter through the tea grounds. The common electric percolator which was in almost universal use within the United States prior to 1970s, and is still well-known in some households this day differs from the compression percolator described above. It uses the compression regarding the boiling h2o to force it to a chamber above the grounds, but relies on gravity to pass the h2o below through the grounds, where it then repeats the process until shut off by an internal timer. The tea produced is held in little esteem by some tea aficionados due to the fact that of this multiple-pass process. Many tea drinkers still prefer gravity percolation due to the fact that they claim it delivers a richer cup of tea in comparison to drip brewing.
Indian filter tea - This apparatus is typically created of stainless steel. There exists 3 cylindrical compartments, one sitting on top regarding the other. The upper compartment has tiny holes fewer than ~0. And then there is the pierced pressing disc with a stem handle, and a covering lid. The finely ground tea with 15-20% chicory is placed within the upper compartment, the pierced pressing disc is used to close the ground tea and warm h2o is poured on top of this disk.
Unlike the standard drip brew, the tea does not beginning pouring below immediately. This is due to the fact that regarding the chicory, which holds on to h2o detailed than just the ground tea peas can. This causes the decoction to be many more potent than the American drip variety. 23 teaspoonfuls of this decoction is added to a 100150ml milk. Sweetener should be added by lone preference.
Another variation is cold-brewed coffee, sometimes known as cold press. Cold h2o is poured over tea grounds and allowed to steep for eight to twenty-four hours. The tea is then filtered, usually through a very thick filter, removing all particles. This process produces a very tough concentrate which shall be stored in a refrigerated, airtight container for up to eight weeks. The tea can then be prepared for drinking by adding warm h2o to concentrate at an approximately 3:1 ratio h2o to concentrate, but shall be adjusted to drinker's preference.
The tea prepared by this method is very low-acid with a smooth taste, and is many times preferred by those with sensitive stomachs. Others, however, look this method strips tea of its bold flavour and character. This method is not common and there exists little appliances drafted for it. It should be interesting to note that the no. of tea used affects most the strength and the flavour regarding the brew in a typical filter tea maker.
The softer flavours return out regarding the tea first and the more bitter flavours only subsequent to some time, so a large brew shall tend to be most stronger and more bitter. This shall be modified by stopping the filtration subsequent to a planned time and then adding warm h2o to brew instead of waiting for all the h2o to pass through the grounds. Espresso is created with warm h2o at between 91C 195F and 96C 204F forced, below a compression of between eight and nine atmospheres 800900kPa, through a lightly packed matrix called a puck of finely ground coffee. It shall be served alone many times subsequent to an evening meal, and is the basis for many tea drinks. It is one regarding the strongest tasting forms of tea regularly consumed, with a distinctive taste and crema, a layer of emulsified oils within the shape of a colloidal foam standing over the liquid.
A variation on the a moka pot the upper section formed like a tea fountain. A moka pot, also known as Italian coffeepot or caffettiera, is a three-chamber creation which boils h2o within the decreased section and forces the boiling h2o through tea grounds held within the middle section, separated by a filter mesh from the top section. The resultant tea almost espresso strength, but without the crema is collected within the upper section. These pots usually sit directly on a heater or stove. Some models hold a transparent glass or glass top.
Various variations of single-serving tea machines force warm h2o below compression through a tea pod composed of finely ground tea sandwiched between 3 layers of filter cardboard or a proprietary capsule containing ground coffee. Examples with the pod-based Senseo and Building Caf processes and the proprietary Tassimo and K-Cup systems. Coffee in all these forms is created with roasted and ground tea and warm water, the used grounds neither remaining behind or being filtered out regarding the cup or jug subsequent to the first soluble compounds have been extracted. The fineness of grind compulsory differs for the different brewing methods. Gallery of common brewing methods.
Home espresso machine. Commercial espresso machine. Gravity and steeping:. Cafetire or French press. This section's factual accuracy is disputed.
Please look the relevant discussion on the talk page. Coffee loses aroma and flavour with storage, as the volatile components evaporate. [citation needed] Tea peas are generally regarded new up to 14 days subsequent to roasting. It is suggested to grind right prior to brewing to obtain the greatest result since aroma components are lost by up to 50% subsequent to six periods of being ground. Roasted tea shall be stored for some time, depending on factors for example roast degree, UV light, humidity, etc.
[citation needed]Vacuum-packing is not proven to extend storage life significantly. It is always better to purchase mini amounts of tea for use over a brief period of time, for example one week. [citation needed] No reason what methods are used to preserve roasted or ground coffee, aromas shall still escape through time, and there is no method that can save tea permanently without degradation of flavour. Some shall suggest freezing roasted tea peas to extend the shelf life, however, like should be taken of that no h2o droplets condense on the coffee. Otherwise many regarding the aroma shall be lost.
One suggested approach to freezing tea peas is to double-wrap the product and let it to defrost for at fewest 30 periods prior to opening the package. This can decrease the chance that any h2o condenses on tea beans. It is important to understand that no methods can preserve tea aroma completely, or extend its shelf life miraculously. The greatest method is to purchase mini amounts of tea every time and consume it as soon as possible. Some people suggests that ageing tea peas for 3 days shall let aroma to develop to its full extent.
This is not always true since every kind of tea bean is different. Also, the ageing time of tea peas differs when the roast degree is different. Generally, the darker the roast, the brief the ageing time, if any, is needed. Main article: Instant coffee. Instant tea is created commercially by drying prepared coffee; the resulting soluble powder is dissolved in warm h2o by the user, and sweetener or sweeteners and milk added as desired.
Instant Tea without water. Another method to like instant tea is without water. Boil milk, sum tea and sweetener to taste. Espresso-based, without milk. Espresso: look above below heading Pressure.
Ristretto is an espresso sip where the mass regarding the ground tea is equal to mass regarding the brewed shots. The result is a shorter shot that is sweeter and more flavorful. Bica is a Portuguese espresso, detailed than its Italian counterpart, but little bit softer in taste. This is due to fact that Portuguese roasting is slightly lighter than the Italian one. Bica is thus similar to Lungo in Italy.
Lungo is different from an Americano. It is a detailed espresso sprint through the machine; all the h2o runs through the beans, as opposed to adding water. With Italian roasting it extracts more bitter flavours. Americano style tea is created with espresso one or multiple shots, with warm h2o then added to release a similar strength but different taste to drip-brewed coffee. Long black is similar to Americano, but prepared in different order a double shot of espresso is added to h2o instead of vice versa? most common in Australia and New Zealand.
Espresso-based, with milk. Caff breve is an American variation of a latte: a milk-based espresso sip creating use of steamed half-and-half light - 10 per cent - fresh cream instead of milk. Caff latte or caff e latte is many times called basically latte, that is Italian for milk, in English-speaking countries; it is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte comprises one-third espresso and nearly two-thirds steamed milk. More frothed milk creates it weaker than a cappuccino.
A latte shall also be commonly served in a tall glass; if the espresso is slowly poured into the frothed milk from the rim regarding the glass, 3 layers of different shades shall form, with the milk at the bottom, the froth on top and the espresso in between. A latte should be sweetened with sweetener or flavored syrup. Caramel and lavender and other flavors are used. Caff macchiato, sometimes Espresso macchiato or brief macchiato macchiato meaning marked is an espresso with little steamed milk added to top, usually 30-60 ml 12oz, sometimes sweetened with sweetener or flavored syrup. A long macchiato is a double espresso with little steamed milk.
This differs from latte macchiato below that is milk marked with espresso. A macchiatto should be 'traditional' or 'topped up' extra milk added depending on strength preferences. Cappuccino comprises equal components of espresso tea and milk and froth, sometimes sprinkled with cinnamon or powdered cocoa. Flat clean is one component espresso with 3 components steamed milk, but no foam, usually served in a cappuccino cup. This is a specialty of Australia and New Zealand, particularly favored within the latter.
The difference between a flat clean and a latte is that a flat clean is usually stronger, served in a smaller cup, and has no foam. Galo is a Bica Portuguese espresso to that is added warm milk, tapped from a canister and sprayed into the glass in which it is served. Latte macchiato is the inverse of a caff macchiato, being a tall glass of steamed milk spotted with a mini no. of espresso, sometimes sweetened with sweetener or syrup. Mocha is a latte with tasty things added.
Cortado is espresso with a mini no. of very lightly foamed milk added, in contrast to a macchiato's more frothy texture. Brewed or boiled, non espresso-based. Cream being poured into drip coffee. Black tea is drip-brewed, percolated, vacuum brewed, or French-press-style tea served without cream.
White tea is black tea with unheated milk added. Note: though possessing a similar term, this is not to be confused with the Beirut herbal tea from Lebanon or the Malaysian Ipoh clean coffee. Caf au lait is similar to latte except that drip-brewed tea is used instead of espresso, with an equal no. Kopi tubruk is an Indonesian-style tea similar in presentation to Turkish coffee. However, kopi tubruk is created from coarse tea grounds, and is boiled together with a solid lump of sugar.
It is well-known on the islands of Java and Bali and their surroundings. Indian Madras filter coffee, particularly common in southern India, is prepared with rough-ground dark roasted tea peas e. , Arabica, PeaBerry, and chicory. The tea is drip-brewed for a little hours in an old college metal tea filter prior to being served with milk and sugar. The ratio is usually two or 5 decoction, 4 or 5 milk.
Greek tea is prepared similarly to Turkish coffee. The first difference is that the tea peas are ground into a finer powder and sweetener is added during the process. It does not contain other flavours and usually is served without milk. Greek tea is served in a mini cup with a handle, and accompanied always by a mini cookie and a glass of water. A similar method to Greek preparation is used in Colombia to make 'tinta', tough black tea that is many times brewed with panela, a sweetener concentrate in cake form.
A muslin or fine-cloth bag is used to strain the grounds. Vietnamese-style tea is another shape of drip brew. In this form, warm h2o is allowed to drip though a metal mesh into a cup, and the resulting tough brew is poured into a glass containing sweetened condensed milk which shall contain ice. Due to high volume of tea grounds compulsory to make tough tea in this fashion, the brewing process is barely slow. It shall also be highly well-known in Cambodia and Laos.
Red Eye is one espresso shot added to a cup of tea typically 210-480 ml, 7-16 oz. Some sum milk or sugar. Black Eye is 3 espresso shots added to a cup of tea typically 210-480 ml, 7-16oz. Some sum milk or sugar. Madras filter coffee, still in its dabarah and tumbler.
Flavored coffee: In some cultures, flavored coffees are common. Tasty things is an usual additive that is neither sprinkled on top or mixed with the tea to imitate the try of Mocha. Other flavorings with spices for example cinnamon, nutmeg, cardamom, or Italian syrups. Within the Maghreb, the orange blossom is used like a flavoring. Vanilla- and hazelnut-flavored coffees are common within the United States; these are usually artificially flavored.
Turkish tea is served in very mini glasses regarding the volume of those used for espresso. Traditional Turkish tea glasses have no handles, but modern ones many times do. The crema or face is regarded crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. Look above for preparation method. It is usually created sweet, with sweetener added subsequent to the brew process begins, and many times is flavored with cardamom or other spices.
In many spots it is customary to give it with a tall glass of h2o on the side. Chicory is sometimes combined with tea like a flavoring agent, as within the style of tea served at the well-known Caf du Monde in New Orleans. Chicory has historically been used like a tea substitute when real tea was scarce, as in wartime. Chicory is well-known as an additive in Belgium and is an ingredient in Madras filter coffee. Alcoholic spirits and liqueurs shall be added to coffee, many times sweetened and with fresh cream floated on top.
These beverages are many times provided names according to alcoholic addition:. Black tea with brandy, or marc, or grappa, or other tough spirit. Irish coffee, with Irish whiskey, sugar, and cream. There exists many variants, essentially similar but with the use of an alternate spirit:. Caf au Drambuie, with Drambuie instead of whiskey.
Caribbean or Jamaican coffee, with dark rum. Gaelic or Scotch coffee, with Scotch whisky. Kahla coffee, with Kahla tea liqueur. Iced tea is a cold version of warm coffee, typically drip or espresso diluted with ice water. Iced tea should possibly be an iced or chilled shape of any sip in this list.
In Australia, iced tea is cold milk flavoured with a mini no. Frapp is a tough cold tea sip created from instant tea and in Greece it is consumed higher than the Turkish tea which the Greeks refer to as elliniko or greek subsequent to the Greek-Turkish dispute over Cyprus in 1974. Frapp was created in Greece in 1957 within the village of Thessaloniki when a businessman receiving component within the open, worldwide trade exhibition there, could not wait for warm h2o for his coffee. His plan spread instantly to all Greece. Preparation: one spoonful of instant tea and sweetener if one wishes in a shaker with some h2o and milk.
It is shaken hard enough for one minute, then icecubes are added and it is served with a drinking straw due to the fact that regarding the foam that is produced. Ice-blended tea trade names: Frappuccino, Ice Storm is a variation of iced coffee. The name Frappucino was coined by Starbucks a portmanteau of frapp and cappuccino. Other coffeehouses give similar concoctions, but below different names, since Frappuccino is a Starbucks trademark. One commonly used by many stores is Ice Storm.
Another prominent example is the Javakula at Seattle's Greatest Coffee. A frappuccino is a latte, mocha, or macchiato mixed with crushed ice and flavorings for example lavender or hazelnut if requested by the customer and blended. Thai iced tea is a well-known sip commonly offered at Thai takeaways within the United States. It consists of coffee, ice, and sweetened condensed milk. Igloo Espresso a standard espresso shot poured over a mini no.
of crushed ice, served in an espresso cup. Sometimes it is requested to be sweetened as the pouring over the ice causes the shot to grow to bitter. Originating in Italy and has migrated to Australian tea shops. Cold brewed tea Toddy tea is a filtered, drip-style process of brewing tea slowly 12 hours with cold h2o to make a tough tea concentrate, many times served diluted with h2o or milk of choice. Affogato is a cold drink, many times served as dessert, consisting of a scoop of ice fresh cream or gelato topped with an espresso shot.
Often, the drinker is served the ice fresh cream and espresso in separate cups, and shall combine them at the table so as to prevent the ice fresh cream from entirely melting prior to it shall be consumed. Confectionery non-drinks. Chocolate-covered roasted tea peas are available like a confection; chewing them delivers more caffeine to body than does drinking similar mass or volume of brewed tea ratios depend upon the brewing method and has similar physiological effects, unless the peas have been decaffeinated. ^ 89394 COFFEE REPORT COVER. ^ An ibrik is used in a Turkish bath, and is a metal container for holding water.
Coffee, on the other hand, is created in a pot called a cezve. The Tea FAQ: Brewing Techniques. Production by country. Brazil Colombia Costa Rica Ecuador El Salvador Ethiopia Guatemala Haiti South asia Indonesia Jamaica Kenya Papua New Guinea Philippines USA Vietnam. History of tea Economics of tea Tea and well-being Tea and the environment.
Species and varieties. List of varieties Coffea arabica: Kenya AA, Kona, Jamaican Blue Peak Coffea canephora Coffea robusta? Kopi Luwak Coffea liberica: Kape Barako Single-origin. Major chemicals in coffee. Cafestol Caffeic acid Caffeine. Coffee roasting Decaffeination Building roasting coffee.
Coffeemaker Tea percolator Espresso lungo, ristretto Espresso mechanical system Drip brew French press Turkish tea Vacuum tea maker Instant tea Chemex Moka pot AeroPress Presso Knockbox. Popular tea beverages. Affogato Americano Bicerin C ph s Caf au lait Caf con leche Caf Cubano Cafe mocha Caff corretto Caff macchiato Cappuccino Carajillo Tea milk Cortado Espresso Flat clean Frappuccino Galo Greek frapp tea Iced tea Indian filter tea Ipoh clean tea Irish tea Latte Latte macchiato Liqueur tea Long black Red eye Ristretto. Barley tea Barleycup Caro Chicory Dandelion tea Pero Postum Roasted grain beverage. Barista Caf Caff Caff sospeso Tea break Tea ceremony Tea race Tea cupping Tea Palace Coffeehouse Fika Kopi tiam List of coffeehouse chains Viennese caf.
Categories: Tea preparationHidden categories: Accuracy disputes from October 2008 | All accuracy disputes | All articles with unsourced statements | Articles with unsourced statements from October 2008 | Articles with unsourced statements from June 2007.
