"U.S. was discontinued by Nestlé Canada. In May 2009 Coffee Crisp was being exported into the U.S. market by British Wholesale Imports. Coffee Crisp Coffee Crisp is a chocolate bar made in Canada. It consists of alternating layers of vanilla wafer and a foamed coffee-flavoured soft candy, covered with a milk chocolate outer layer. The bar originated in the United Kingdom in the 1930s as a chocolate bar named Rowntree's Wafer Crisp. This was at a later point renamed ""Chocolate Crisp"". The bar was later introduced to Canadians as Biscrisp. In 1938, a coffee variation (Coffee Crisp) was added to"
"be made at home using Greek yogurt. The Japanese snack Pocky has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example, it is added to genmaicha to form what is called ""matcha-iri genmaicha"" (literally, roasted brown rice and green tea with added matcha). The use of matcha in modern drinks has also spread to North American cafés, such as Starbucks, which introduced ""Green Tea Lattes"" and other matcha-flavoured drinks after matcha became successful in their Japanese store locations. As in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. A number"
"lighter and slightly more bitter tea. ""Koicha"", or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping ""chashaku"" scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 fl oz) of hot water per serving, or as many as 6 teaspoons to cup of water. Because the resulting mixture is significantly thicker (with a similar consistency to liquid honey), blending it requires a slower, stirring motion that does not produce foam. ""Koicha"" is normally made with more expensive matcha from older tea trees (exceeding thirty"
"Miami (Florida, US), for example, ""café con leche"" is a local breakfast staple. Café con leche Café con leche () is a Spanish coffee beverage consisting of strong and bold coffee (usually espresso) mixed with scalded milk in approximately a 1:1 ratio. Amount of milk can be higher in ""café con leche en vaso"" or ""café con leche de desayuno"". Sugar or sweetener is added according to taste. It is similar to the Italian ""caffè latte"" (latte) and the French ""café au lait"", but is closest to the latte. ""Café con leche"" is extremely common in Spain, Latin America and"
"to caffè latte or café au lait, it comes in a tall glass with plenty of milk. With only half milk, it is known as ""meia de leite"" In Madeira, a large, milky coffee is known as a ""chinesa"" (literally, ""Chinese Lady""). A shot of espresso poured over a single marshmallow. This originated in the coffeehouses of America's Pacific Northwest. The resulting drink is sweet and thick, leading to the ""caffè gommosa"" name which means ""rubbery coffee."" South Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground"
"Café con leche Café con leche () is a Spanish coffee beverage consisting of strong and bold coffee (usually espresso) mixed with scalded milk in approximately a 1:1 ratio. Amount of milk can be higher in ""café con leche en vaso"" or ""café con leche de desayuno"". Sugar or sweetener is added according to taste. It is similar to the Italian ""caffè latte"" (latte) and the French ""café au lait"", but is closest to the latte. ""Café con leche"" is extremely common in Spain, Latin America and other Hispanic communities around the world. In the Cuban bastions of Tampa and"
"""Mokka"" or ""kleiner Schwarzer"" is similar to espresso, but is extracted more slowly. Other styles are prepared from the ""Mokka"": Italian styles such as cappuccino, espresso and caffè latte are also commonly served. Traditionally, coffee is served with a glass of still water. Drinking coffee together is an important social activity in Austrian culture. It is quite common for Austrians to invite friends or neighbours over for coffee and cake. This routine activity can be compared to the British afternoon tea tradition. It is also very common to go to a coffeehouse while dating. Viennese hot chocolate is very rich,"
"Moche (food) Moche (also spelled mochi or muchi), are glutinous rice balls with a bean paste filling from the province of Pampanga, Philippines. It is made from ""galapong"" (ground soaked glutinous rice) shaped into balls or ovals. It is filled with bean paste (mung bean or red bean). ""Bukayo"" (caramel grated coconut) may also be used. It is boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (""gata""). Despite the similarity in name and ingredients, ""moche"" is not derived from the Japanese"
"drip through the grounds. The ""Moka per il caffè"" is a three-part stove-top unit that is placed on the stovetop with loosely packed grounds in a strainer; the water rises from steam pressure and is forced through the grounds into the top portion. In both cases, the water passes through the grounds just once. Espresso is usually served in a demitasse cup. Caffè macchiato is topped with a bit of steamed milk or foam; ristretto is made with less water, and is stronger; cappuccino is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage,"
"may be prepared with herbal teas or with the South American beverage ""yerba mate. Some coffeehouses in the United States offer a version of ""masala chai"" augmented with espresso, but this beverage does not have any one universally recognised name. Depending on the establishment, it may be called ""java chai"", ""red eye chai"", ""chai charger"", ""tough guy chai"", ""dirty chai"", or many other different names. However, despite the common use in many localities to use the term ""latte"" as an abbreviation of ""caffe latte"" (""cafe latte""), the term ""chai latte"" does not generally imply the presence of coffee in the"
"served with a small ""wagashi"" sweet (intended to be consumed before drinking), but without added milk or sugar. It usually is considered that 40 g of matcha will provide for 20 bowls of ""usucha"" or 10 bowls of ""koicha"": ""Usucha"", or thin tea, is prepared with approximately 1.75 grams (amounting to 1.5 heaping ""chashaku"" scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). ""Usucha"" creates a"
"have a stainless steel coffee filter and most shops sell freshly roasted and ground coffee beans. Some popular filter coffee brands include Mysore café, Hill coffee (Suresh healthcare), Gotha's coffee (Mysore) and Narasu'scoffee (Coimbatore). It is common in South India to add an additive called chicory to coffee to give it a unique taste and flavour. Brewed coffee Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect the"
"Matcha During shaded growth, the plant ""Camellia sinensis"" produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha has also come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese ""wagashi"" confectionery. Matcha used in ceremonies is referred"
"used in preparing thick tea. Historically, the tea leaves used as packing material for the ""koicha"" leaves in the would be served as thin tea. Japanese historical documents about tea that differentiate between ""usucha"" and ""koicha"" first appear in the Tenmon era (1532–55). The first documented appearance of the term ""koicha"" is in 1575. As the terms imply, ""koicha"" is a thick blend of matcha and hot water that requires about three times as much tea to the equivalent amount of water than ""usucha"". To prepare ""usucha"", ""matcha"" and hot water are whipped using the , while ""koicha"" is kneaded"
"17th century, the Mocha coffee bean was available only from the port city of Mocha in Yemen, shipped only after roasting to prevent propagation. Sailors arriving in Mocha were frequently traveling home to the Indonesian island of Java, and a blend of the two countries' coffees today known as ""Mocha Java"" naturally developed with the high acidity Mocha complementing the naturally rounded flavors of Java. Mocha coffee bean The Mocha coffee bean is a variety of coffee bean originally from Mocha, Yemen. It is harvested from the coffee-plant species ""Coffea arabica"", which is native to Yemen. In appearance it is"
"Moskau). The company café+co, deals with the operation and service of vending machines for hot and cold beverages as well as snacks and sweets, focusing on coffee and cacao drinks. Aside from selling coffee in standard versions like espresso, black coffee, brown coffee, melange, macchiato as well as latte macchiato there are self creations like mocha cappuccino or chococcino and coffee variations with special tastes like vanilla, hazelnut or caramel. Café+co vending machines have up to 50 product selection options, for example; an individual sugar regulator for the optimal dosage, a cup stop, sensors for the usage of cups and"
"first dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of cocoa on top. Marocchino Marocchino (Caffè Marocchino) is a coffee drink created in Alessandria, Italy. It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, the home of the Italian chocolate giant Ferrero, Nutella is used. The name Marocchino (Italian for Moroccan) is derived from its colour, as ""marocchino"" was a type of light brown"
"Mocha decorated pottery Mocha decorated pottery is a type of dipped ware (slip-decorated, lathe-turned, utilitarian earthenware), mocha or mochaware, in addition to colored slip bands on white and buff-colored bodies, is adorned with dendritic (tree-like or branching) markings resembling the natural geological markings on moss agate, known as ""mocha stone"" in Great Britain in the late 18th century. The stone was imported from Arabia through the port of Mocha (al Mukha in Yemen) from whence came large supplies of coffee. An unknown potter or turner discovered that by dripping a colored acidic solution into wet alkaline slip on a pot"
"prepared by adding steamed hot milk (microfoam) to espresso so that the flavour is brought out and the texture is unusually velvety. It has less milk than a latte but both are varieties of coffee to which the milk can be added in such a way as to create a decorative surface pattern. Such effects are known as latte art. Coffee can also be incorporated with alcohol to produce a variety of beverages: it is combined with whiskey in Irish coffee, and it forms the base of alcoholic coffee liqueurs such as Kahlúa and Tia Maria. Darker beers such as"
"Yuenyeung Yuenyeung (often transliterated according to the Cantonese language pronunciation Yuenyeung, Yinyeung, or Yinyong), coffee with tea, also commonly known as Kopi Cham in Malaysia ( from the Hokkien ""cham"", ""mix"") is a popular beverage in Hong Kong. Made of a mixture of three parts of coffee and seven parts of Hong Kong-style milk tea, it can be served hot or cold. It was originally served at ""dai pai dongs"" (open air food vendors) and ""cha chaan tengs"" (café), but is now available in various types of restaurants. Tea mixed with coffee is also consumed in Ethiopia, where it is"
"a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at the same ratio. On the Canary Islands a variety named ""Café Proprio"" or ""Largo Condensada"" is served using the same amount of condensed milk but a ""café largo"" or espresso lungo. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso"
"of cafes have introduced lattes and iced drinks using matcha powder. It has also been incorporated into alcoholic beverages such as liqueurs and matcha green tea beers. The equipment required for the making of matcha are: Matcha During shaded growth, the plant ""Camellia sinensis"" produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha"
"than even espresso. Traditionally, the coffee is consumed by adding 1–2 tablespoons of the brew to a cup of boiling milk with the preferred amount of sugar. The coffee is drunk from the tumbler (although a word of English origin, it seems to be the most commonly used name for this vessel), but is often cooled first with a dabarah - ""dabarah"" (also pronounced in some regions as 'davarah'): a wide metal saucer with lipped walls. Coffee is typically served after pouring back and forth between the dabara and the tumbler in huge arc-like motions of the hand. This serves"
"up the flavour of plain or ""natural"" mochi are ethyl ester acetic acid, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, 3-methyl 1 butanol, 1-pentanol and propane acid. Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (cinnamaldehyde). Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content. Mochi's characteristic chewiness is due to the polysaccharides in"
"Wiener Melange as Coffee blended with Cocoa - no matter whether foam topped or not. Kaffeehaus de Chatillon describes it as relatively equal portions of coffee, milk and cream foam in a 6oz cup. The English term ""Cafe Vienna"" and the French ""Café viennois"" usually refer to ""espresso con panna"" - topped with whipped cream instead of milk foam. Ordering a ""Wiener Melange"" may yield the arrival of an ""espresso con panna"" even in Vienna, though this is properly called a ""Franziskaner"" (Franciscan friar). The reference to Franciscan friars may apply to cappuccino too: Capuchin friars separated from the Franciscans"
"Espresso-based coffee has a variety of possible presentations. In its most basic form, an espresso is served alone as a ""shot"" or ""short black"", or with hot water added, when it is known as Caffè Americano. A long black is made by pouring a double espresso into an equal portion of water, retaining the crema, unlike Caffè Americano. Milk is added in various forms to an espresso: steamed milk makes a caffè latte, equal parts steamed milk and milk froth make a cappuccino, and a dollop of hot foamed milk on top creates a caffè macchiato. A flat white is"
"grinds the coffee beans in a traditional tool called a ""mokecha"". The coffee is put into the ""jebena"", boiled with water, and then served with small cups called ""si'ni"". Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, ""niter kibbeh"" is added instead of sugar or salt. Snacks, such as popcorn or toasted barley (or ""Kolo""), are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three"
"cup sizes. They are typically 225, 336, 460 and sometimes 570 ml. Slight variation is to be expected from coffeehouse to coffeehouse, but these sizes are the standard. These are the cups that house mochas, lattes, and other coffee drinks. These cups are also made of porcelain and shaped to encourage and aid in creating latte art. The cappuccino is served in its own cup, a 171 ml porcelain cup served on an accompanying saucer. The size of the cup reflects the traditional cappuccino, a drink with a 1:1:1 ratio. 57 ml espresso, 57 ml steamed milk, 57 ml integrated"
"variety and grind selection, moka pots can create a foam emulsion, known as crema. However a typical moka coffee is extracted at relatively low pressures of , while standards for espresso coffee specify a pressure of . Therefore, moka coffee is not considered to be a true espresso and has different flavor characteristics. Moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemenite city of Mocha, it was invented by an Italian engineer named Alfonso Bialetti in 1933. Bialetti Industrie continues"
"flavour compounds are extracted from coffee grains by the Moka using a process known as percolation. In order to percolate or brew the coffee the percolator is placed on a stove element and heated until pressure in the water compartment increases causing the water to rise through a funnel, through the coffee grains, through a filter and, finally, into the top compartment. According to the Bialetti corporate lore the mechanical design for the Moka was inspired by the primitive washing-machines used by housewives: linens were boiled in tubes built around a central conduit that drew the boiling soapy water up"
"serving of coffee. Also contributing to caffeine content are growing conditions, processing techniques, and other variables. Thus, teas contain varying amounts of caffeine. Tea contains small amounts of theobromine and slightly higher levels of theophylline than coffee. Preparation and many other factors have a significant impact on tea, and color is a very poor indicator of caffeine content. Teas like the pale Japanese green tea, ""gyokuro"", for example, contain far more caffeine than much darker teas like ""lapsang souchong"", which has very little. Caffeine is also a common ingredient of soft drinks, such as cola, originally prepared from kola nuts."
"added amounts of milk and sugar. The Indian Tea Association initially disapproved of independent vendors' tendency to add spices and greatly increase the proportions of milk and sugar, thus reducing their usage (and thus purchase) of tea leaves per liquid volume. However, ""masala chai"" in its present form has now firmly established itself as a popular beverage. The recipe or preparation method for masala chai is not fixed, and many families have their own versions of the tea. Most ""chai ""contains caffeine, typically one-third that of coffee (if made with a black tea base). The tea leaves steep in the"
"often in smaller cups, and the textured milk is gently poured in and finished with a pattern in the surface ""crèma"". The illustrations in this article show the preparation methods. In Canada, the Tim Hortons coffee chain sells iced coffee cappuccino under the brand name Iced Capps. The coffee drink mix comes to the Tim Hortons stores as a thick black syrup which is mixed at three parts water to one part syrup in a Slurpee machine. The frozen coffee drink is then blended with cream at the time of service (or blended with milk, or chocolate milk upon customer"