The "double-double" is a uniquely Canadian term that is strongly associated with Tim Hortons. It consists of a cup of drip coffee with two creams and two sugars (or double cream, double sugar). The Double-Double coffee will taste exactly the same in any cup size, from the small 10oz cup to the extra large 24oz cup. The chain achieves flavor consistency across cup sizes by employing a pair of countertop vending machines, one dispensing cream and the other dispensing sugar, with a button for each of the four cup sizes. The name "double-double" refers to the number of shots of each added, that is, two shots of cream and two shots of sugar. The terms "single-single" or "regular" and "triple-triple", though not as common as the "double-double", refer to coffee with one shot of sugar and cream and coffee with three shots of sugar and cream, respectively. The machines are calibrated regularly to ensure they dispense a perfect shot of cream or sugar to exacting specifications. The coffee is always poured over the cream and sugar, important to achieve the correct flavor. It is brewed using the pour-over drip brewing method and the coffee maker used is manufactured by Bunn-o-Matic Corporation.
Unlike drinking alcohol every day, drinking black coffee actually improves your liver. It’s been shown that people who drink four or more cups of coffee a day (24+ oz., or two “Tall” cups from Starbucks) have as much as an 80% lower rate of cirrhosis of the liver. People who drink this same amount also have as much as a 40% lower rate of developing liver cancer.
Caffeine might also offer some calorie-burning benefits that help your weight-loss efforts, but it's too early to say for sure. One laboratory study, published in Food & Function in 2012, found that caffeine boosted thermogenesis — a phenomenon that helps you burn more calories. And a study published in the European Journal of Clinical Nutrition in 2009 found that caffeine also boosted thermogenesis in people, although this study was small and included only seven test subjects.
Cold brew coffee originated in Japan, where it has been a traditional method of coffee brewing for centuries. Slow-drip cold brew, also known as Kyoto-style, or as Dutch coffee in East Asia (after the name of coffee essences brought to Asia by the Dutch), refers to a process in which water is dripped through coffee grounds at room temperature over the course of many hours. Cold brew can be infused with nitrogen to make nitro cold brew coffee.
Ristretto: (Ristretto in Italian means "restricted, shrunk or short”) It is the richest and most concentrated espresso drink where less water but the same amount of coffee is used to make the beverage and creates a less bitter espresso. The extraction time is shortened producing as little as 3 oz of liquid per serving. Pure and intense espresso served in a demitasse cup.
The kinds of coffee are technically divided into three, according to where they came from and the variety of the beans used to make the brew. The basic kinds of coffee are: one-origin, one-estate and blends. When coffee originates from one land and all the beans have a common flavour, this is called one-estate coffee. The one-origin kinds of coffee are made from a mixture of beans harvested in a the region but from different estates. Blend coffee types are the most popular kind. Different kinds of beans from different estates and regions are mixed together to obtain a unique taste. It’s safe to say that most of the coffee varieties we know and love are blends.
So it’s Jan 2 2018 and I’m finally ready to try to get to liking black coffee! I haven’t used sugar in 20 years but every time I taste a sip of black coffee I run for the creamer (either 1/2 and 1/2 or HWC if I’m doing keto, on that note I’ll even add butter) BUT I for some reason have made this my 2018 challenge (2016 was blue cheese – success! , 2017 – avacado – mainly success except eating in wedges ) now it’s black coffee!!!! Wish me luck I’m going to need it 😊
Mazagran (sometimes misspelled as Mazagrin) is a cold coffee drink that originated in Algeria. It is typically served in a tall glass, and is made with coffee and ice. Sometimes sugar, rum, lemon or water is added. Sometimes a fast version is achieved by pouring a previously sweetened espresso in a cup with ice cubes and a slice of lemon.
Cuban tradition is to drink coffee strong and sweet, often mixing the sugar with the coffee beans before brewing. The traditional method of brewing coffee was a filter method using a cloth cone; this has mostly been replaced with an aluminium cafetera or coffeemaker—in tourist areas some cafés will have an espresso machine, though espresso machines are expensive, so espresso is not a common drink for most Cubans. Though quality coffee is grown in Cuba, it is expensive, so most Cubans drink coffee imported from Puerto Rico, and often mixed with ground peas. The Cuban habit of brewing coffee with sugar has spread to Miami, West Palm Beach, Tampa and the Keys, in Florida, US, where espresso is the preferred brewing method and an espresso brewed with sugar is termed Café Cubano, Cuban coffee, Cuban espresso, cafecito, Cuban pull, or Cuban shot. Sometimes demerara sugar is used, and sometimes the sugar (white or brown) is not brewed with the coffee, but is placed in the cup as the coffee is dripped into it, then stirred into a froth. Variations on the Miami café Cubano are with a splash of milk - cortadito; and with steamed milk - café con leche.
Generally the best type of coffee to use in order to make a great tasting cup of black coffee is that which has been freshly ground. The reason why freshly ground is better is because after a couple of days ground coffee generally begins to lose its taste. Also if you are going to make coffee on your stove top then only keep it on there for a few minutes as any longer and the coffee will lose some of its taste and in some cases will become bitter. So it is better if you serve the coffee as soon as you have made it. Also you should use about 2 tablespoons of ground coffee for every cup that you make expect in the case of espresso. If making an espresso it is best to follow the guidelines that your espresso machine will have.
Slowly decrease the amount of cream and sugar you add into your coffee- Once you have established your baseline of how much of each additive you put into your coffee, reduce the amount by a quarter or half every couple weeks. If you do not find it enjoyable (which is probable) stick with it for two weeks before going back to the original dosage. You may find when you return to your original dosage that it is too milky or sugar forward for you after all.
4. Place the plunger lid back on top of the pot. Once the plunger is in place mix it around a bit as this will stop the grounds from settling in one place at the top of the jar and then after a minute or so you can then press the plunger down. However there are some coffee connoisseurs who actually prefer to press the plunger down as soon as they place the lid on. But the decision is yours as to when this happens.
If you drink coffee, serving it black is your best option for weight loss. Black coffee is calorie-free — it's the cream and sugar that can pack on the pounds. A single cup of coffee with 2 teaspoons of sugar and an ounce of half-and-half has 69 calories. And because the average American drinks roughly 3 cups of coffee a day, that adds up to an extra 207 calories. If you were to switch from coffee with sugar and cream to black coffee every day for a year, you'd save more than 75,000 calories — the equivalent of almost 22 pounds of fat.
A 28-year study, eventually published in 2017 in Alzheimer's and Dementia, the journal of the Alzheimer's Association, determined that four to five cups of a coffee a day – a level deemed "moderate" – led to a decreased risk of dementia during that time period. Those who drank coffee in moderate levels had less medial temporal atrophy, which is linked to Alzheimer's disease, compared to those who drank three or fewer cups a day, including those who didn't drink any.