介绍制作咖啡英语怎么说
⑴ 咖啡的种类及其英语叫法
1.美式咖啡：Americano
是使用滴滤式咖啡壶所制作出的黑咖啡，又或者是意式浓缩中加入大版量的水制成。
2.卡布权奇诺：cappuccino
卡布奇诺是一种加入以同量的意大利特浓咖啡和蒸汽泡沫牛奶相混合的意大利咖啡。此时咖啡的颜色，就像卡布奇诺教会的修士在深褐色的外衣上覆上一条头巾一样，咖啡因此得名。
3.浓缩咖啡：Espresso
是一种意大利式煮制咖啡的方法，已有百年的历史。浓缩咖啡这个词来源于意大利语，意思是“快”，因为浓缩咖啡在制做好之后要立刻送到顾客那里。
4.拿铁咖啡：Coffee latte
拿铁咖啡(CoffeeLatte)是花式咖啡的一种，是咖啡与牛奶交融的极至之作。意式拿铁咖啡为纯牛奶加咖啡，美式拿铁则将部分牛奶替换成奶泡，本地的拿铁多为此种。
5.摩卡咖啡：Mocca Cafe
是由意大利浓缩咖啡、巧克力酱、鲜奶油和牛奶混合而成，摩卡得名于有名的摩卡港。十五世纪，整个中东非咖啡国家向外运输业不兴盛，也门摩卡是当时红海附近主要输出一个商港。
⑵ 用英文介绍冲咖啡的过程
比波猴猴，来不知道你说的咖啡加牛源奶吗？还是一般的速溶咖啡（已经加了牛奶）。我这段“冲咖啡的过程”是单独加牛奶的。
How To Make Coffee？
To make good coffee is very simple. You just need coffee (instant or otherwise), milk, and sugar （if you need）。
1) Get a big glass, and fill up at most a quarter of it with very strong black coffee. You may add sugar if you wish. Mix this well.
2) Fill up the glass with boiling water, wait for a little
and then you can serve the coffee（or you can drink the coffee）。
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⑶ 英语的咖啡怎么说
看哪种咯，总称当然是coffee~
咖啡有很多种，英文中的很多咖啡名是从意大利语中拿来的
Espresso 意式浓咖啡（蒸汽咖啡）
有一种观点认为，espresso的诞生时间是1946左右；并将这一年作为espresso的正式诞生年。此后这种独特的咖啡饮料就一直在意大利、西班牙、葡萄牙等南欧国家流行。但是直到1986年前后，espresso才被星巴克推广到了全世界。此后，世界各国的咖啡界人士才开始认识和了解这种咖啡。比中国人接触espresso的时间也只早了十年左右时间。所以比较流行，也比较合理的命名方式就是，意式咖啡。
Demitasse 特苦、特浓咖啡
对那些想体验一次特苦、特浓咖啡口味的意大利人,他们是用“demitasse”(半杯的意思)来享用这种咖啡的,它包括1.5盎司特浓黑咖啡再加些极好的奶油使其漂浮在咖啡上面。
Corretto 克烈特
Grappa可以加入Espresso咖啡中一起饮用，叫做 "Caffe Corretto"
蒸馏咖啡系列
莱斯托（Espresso Ristretto）
冲调时，比普通的蒸馏咖啡提前关闭机器，这样咖啡就会更浓，气味更芳香。 杜彼欧（Doppio）
意即double，是普通蒸馏咖啡的两倍量。
爱美肯欧（Americiano）
是通过热水稀释的普通蒸馏咖啡。
莱特咖啡（Caff Latte）
冲调时，将加热到65~76摄氏度的牛奶加到一小杯新冲泡的蒸馏咖啡中。有的时候用高玻璃杯盛装，带有5毫米的牛奶泡沫，也可以随喜好撒上大量的巧克力或肉桂末。
麦卡阿托（Espresso Macchiato）
只是一种普通的蒸馏咖啡，其特点是加了少量的牛奶。
莱特．麦卡阿托（Latte Macchiato）
实际上是一杯滴入少许蒸馏咖啡的热牛奶。
罗马蒸馏咖啡（Espresso Romano）
是在蒸馏咖啡中加上一条卷曲的柠檬皮。
康．巴纳（Con Panna） 是在蒸馏咖啡中加上一匙冷奶油沫。
Cappuccino 卡布奇诺咖啡
创设于一五二五年以后的圣芳济教会（Capuchin）的修士都穿著褐色道袍，头戴一顶尖尖帽子，圣芳济教会传到意大利时，当地人觉得修士服饰很特殊，就给他们取个Cappuccino的名字，此字的意大利文是指僧侣所穿宽松长袍和小尖帽，源自意大利文"头巾"即Cappuccio.然而，意大利人爱喝咖啡，发觉浓缩咖啡、牛奶和奶泡混合后，颜色就像是修士所穿的深褐色道袍，于是灵机一动，就给牛奶加咖啡又有尖尖奶泡的饮料，取名为卡布奇诺（Cappuccino）。英文最早使用此字的时间在一九四八年，当时旧金山一篇报导率先介绍卡布奇诺饮料，一直到一九九0年以后，才成为世人耳熟能详的咖啡饮料。应该可以这么说Cappuccino咖啡这个字，源自圣芳济教会（Capuchin）和意大利文头巾（Cappucio），相信Cappuccino的原始造字者，做梦也没料到僧侣的道袍最后会变成一种咖啡饮料名称。
Machciato 泡沫意大利咖啡 焦糖玛奇朵
玛奇朵是一种咖啡泡法，原文意指盖上薄薄热奶泡的espresso,以保持咖啡温度.后两种咖啡未加大量牛奶,咖啡味道较浓,适合口味重者.玛奇朵上洒上焦糖就成了焦糖玛奇朵：Machiato再那意大利文的意思便是[烙印]焦糖玛琪朵是加了焦糖的Machiato，代表“甜蜜的印记”
玛奇朵是意大利文，是相亲相爱的意思，也是一种不是很苦的咖啡。黑糖有家庭和睦的意思。
以上意大利语
mandheling
曼特宁： 口感丰富扎实，有着令人愉悦的酸味。气味香醇，酸度适中，甜味丰富十分耐人寻味，适合深度烘焙，散发出浓厚的香味。 咖啡中的绅士--苏门答腊曼特宁 曼特宁是生长在海拔750~1500米高原山地的上等咖啡豆，以Takengon和Sidikalang出产的一等曼特宁质量最高。由于曼特宁有着无可替代的香醇口味，日本最大的咖啡公司UCC上岛咖啡在1995年与苏门答腊的著名咖啡商PT Gunung Lintong合作经营他们在亚洲的第一个咖啡种植场，可见曼特宁在咖啡领域里的地位有多么的重要。
cafe de colombia
哥伦比亚适宜的气候为咖啡提供了一个真正意义上的“天然牧场”。但那里的人们并不刻意强调他们优渥的生长条件，他们更乐意听到的是人们赞美他们咖啡豆的优越口感。他们不喜欢被人们评价说哥伦比亚咖啡的声名是依靠独特的地理位置，他们希望人们看到他们辛劳的付出和对品质的不懈追求，看到他们为咖啡品质的良苦用心和他们背后作出的巨大牺牲，看到他们咖啡豆品质“苟日新、日日新、又日新”的“与日俱增”、“与时俱进”的可喜变化。做到这一点是很困难的。
Viennese
“Viennese”是奥地利最著名的咖啡，以浓浓的鲜奶油和巧克力的甜美风味迷倒全球喜爱咖啡的人。在雪白的鲜奶油上洒落五彩缤纷的七彩米，外表非常非常漂亮，不仅如此，隔着甜甜的巧克力糖浆、冰凉的鲜奶油来喝滚烫的热咖啡，更是别有风味，这可以说是咖啡中的经典之一。 维也纳的咖啡馆也与其他地方不同，欧洲人一致认为，是土耳其人让咖啡流入欧洲，但是维也纳人让品尝咖啡变成了文学，变成了艺术，变成了一种生活。
蓝山咖啡（Blue Mountain Coffee），高山咖啡（Jamaica High Mountain Supreme Coffee Beans）和牙买加咖啡（Jamaica Prime Coffee Beans）
其中的蓝山咖啡和高山咖啡下面又各分两个等级。从质量来分由上到下依次为：蓝山一号，蓝山二号，高山一号，高山二号，牙买加咖啡。通常情况下种植在海拔457米到1524米之间的咖啡被称为高山咖啡，种植在海拔274米至457米之间的咖啡称为牙买加咖啡，只有在海拔1800米以上的蓝山区域种植的咖啡才能叫蓝山咖啡，在价格上蓝山咖啡要比高山咖啡高出数倍。主要分布于John Crow,St.John's Peak,Mossman's Peak,High Peak,Blue Mountian Peak等5个山峰。
cafe mocha
在英语中，cafe mocha （摩卡咖啡），指混合巧克力的咖啡，与卡布奇诺等，成为咖啡饮料的主要品种。摩卡亦被用于当代作家的笔名。
⑷ 关于咖啡的英文版介绍
起源
Coffee is a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. They are seeds of "coffee cherries" that grow on trees in over 70 countries. It has been said that green coffee is the second most traded commodity in the world behind crude oil.Due to its caffeine content, coffee can have a stimulating effect in humans. Today, coffee is one of the most popular beverages worldwide.
It is thought that the energizing effect of the coffee bean plant was first recognized in the south west of Ethiopia, and the cultivation of coffee expanded in the Arab world.The earliest credible evidence of coffee drinking appears in the middle of the fifteenth century, in the Sufi monasteries of the Yemen in southern Arabia. From the Muslim world, coffee spread to Italy, then to the rest of Europe, to Indonesia, and to the Americas.
Coffee berries, which contain the coffee bean, are proced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica; less popular species are liberica, excelsa, stenophylla, mauritiana, racemosa. These are cultivated primarily in Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to varying degrees, depending on the desired flavour. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
Coffee has played an important role in many societies throughout history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia.It was banned in Ottoman Turkey in the 17th century for political reasons,and was associated with rebellious political activities in Europe.
Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh-largest legal agricultural export by value.
Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the overall effects of coffee are positive or negative is still disputed.
The term coffee was introced to Europe by the Ottoman Turkish kahve, which is, in turn, derived from the Arabic: قهوة, qahweh.The origin of the Arabic term is derived either from the name of the Kaffa region in western Ethiopia, where coffee was cultivated, or by a truncation of qahwat al-būnn, meaning "wine of the bean" in Arabic. The English word coffee first came to be used in the early to mid-1600s, but early forms of the word date to the last decade of the 1500s. In Ethiopia's neighbor Eritrea, "būnn" (also meaning "wine of the bean" in Tigrinya) is used. The Amharic and Afan Oromo name for coffee is bunna.
品种
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
A Shot in the Dark: See ‘Hammerhead’.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker. Click here for how to make Cappuccino
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially ring the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Macchiato: (See Cafe Macchiato)
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Soluble Coffee: See Instant Coffee.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
White coffee: A black coffee with milk added.
希望对你有用哦,O(∩_∩)O~
⑸ 求关于咖啡的英文介绍
好蛋疼啊 你是不是做西餐的？公司里面有资料吧！！！
⑹ 咖啡的英文介绍
MOCHA:
A Café mocha is a variant of a cafe latte. Like a latte it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of sweet cocoa powder, although many varieties use chocolate syrup. Mochas can contain dark or milk chocolate.
Unlike cappuccino, cafe mochas do not contain the well-known milk froth on top. They usually have whipped cream and a sting of either cinnamon or cocoa powder. Marshmallows may also be added on top for flavor and decoration.
A variant is white café mocha, made with white chocolate instead of milk or dark. There are also variants of the drink that mix the two syrups; these are sometimes referred to as "Zebras", also, more comically referred to as "Tuxedo Mocha".
A term moccaccino is used in some regions of Europe and the Middle East to describe Café Latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate.
Café mocha takes its name from the Red Sea coastal town of Mocha, Yemen, which as far back as the fifteenth century was a dominant exporter of coffee, especially to areas around the Arabian Peninsula. Mocha, Yemen also grew Arabica Mocha coffee beans which have a milk chocolate flavor. Mocha coffee beans belong to the Coffea arabica plant.
Mocha is also a type of 'chocolatey' coffee bean (from Ethiopia but originally imported through Mocha in Yemen), whence may come the association with chocolate and the development of the chocolate-espresso drink. In Europe 'mocha coffee' can refer either to this drink or simply to coffee brewed with mocha beans.
CAPPUCCINO:
Cappuccino is an italian drink prepared with espresso, hot milk, and steamed-milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte, with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 fluid ounces). A cappuccino is traditionally served in a porcelain cup, which has far better heat-retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
LATTE:
A latte (from the Italian caffè latte, meaning "coffee with milk") is a type of coffee drink made with hot milk.
In Italian, latte is simply the word for milk. What in English-speaking countries is now called a latte is shorthand for "caffelatte" or "caffellatte" The long Italian form literally means "coffee and milk", similar to the French café au lait, the Spanish café con leche and the Portuguese café com leite. Caffelatte is today part of the defined international coffee menu, which also includes cappuccino and espresso.
⑺ 急求关于介绍咖啡种类的文章，英文的,要做presentation
发了，写这里太长发不出去
[edit] References
The Blessed Bean - history of coffee. Retrieved June 19, 2006.
1949 Encyclopædia Britannica. Otis, McAllister & Co. 1954
Birsel, Salâh. - Kahveler kitabı. - 1. baskı. - Istanbul : Koza Yayınları, 1975. - (Olaylar-belgeler-anılar ; 8).
Burn, Jacob Henry, d. (1869). A descriptive catalogue of the London traders, tavern, and coffee-house toke. 2nd ed. London.
Chew, Samual C (1974). The Crescent and the Rose. Oxford University Press, New York.
Darby, M. (1983) The Islamic Perspective, An aspect of British Architecture and Design in the 19th century. Leighton House Gallery, London.
Davids, Kenneth (1991). Coffee.
Ellis, Aytoun (1956). The Penny Universities : A History of the Coffee-Houses. London : Secker & Warburg.
Galland, Antoine (1699) De l'origine et progrez café, Éd. originale J. Cavelier Paris, 1992- La Bibliothèque, coll. L'Écrivain Voyageur
Illy, Francesco & Riccardo (1989). From Coffee to Espresso
Ibn al-Imād al-Hanbali (d.1089 AH/1679 AD). Shadharāt al-dhahab fi akhbār man dhahab, al-Juz' 8. Cairo, 1931.
Pendergrast, Mark (2001) [1999]. Uncommon Grounds: The History of Coffee and How It Transformed Our World. London: Texere. ISBN 1-58799-088-1.
Weinberg, Bennett Alan; Bealer, Bonnie K. (2001). The world of caffeine. Routledge. pp. 3–4. ISBN 0415927234. http://books.google.com/books?id=Qyz5CnOaH9oC&pg=PA3&dq=coffee+goat+ethiopia+Kaldi&lr=&ei=paxHStuDJ4XuzATj97hf.
⑻ 咖啡介绍英文翻译，求助
楼主的咖啡专业知识有待补充，如果是教人的话，你应该继续学习一下关于咖啡更专业的知识。蓝山描述错误，Espresso描述欠妥，咖啡的总体最佳产地是肯尼亚，什么嫩白的奶油完全没有看明白、、、、、、
⑼ 急求关于介绍咖啡种类的文章，英文的,要做presentation
咖啡树是生长于热带高地的小灌木，其果实呈红色或黄色，内部的果籽即我们所称的咖啡豆。目前全球约有66个国家种植咖啡豆，而其中又可分类为Arabica、Robusta、Liberica三种，Arabica即为目前最大宗的主要咖啡豆品种，产量约占80%其香味、品质均较为优秀。而Robusta因品质较差，所以多用来制成速溶咖啡。Liberica因为品质，产量少，很少被提及。咖啡特有香味，令人难以抗拒；独特的风味更是人人爱喝；现在就将主要的咖啡豆作一简略的介绍:
【蓝山咖啡(BLUEMOUNTAIN)】
是生产于牙买加蓝山海拔2500尺以上的咖啡豆，是一种微酸、柔顺、带甘、风味细腻的咖啡；纯蓝山咖啡口感、香味较淡，但喝起来却非常香醇精致；具有贵族的品味，乃咖啡中之极品。
【摩卡咖啡(MOCHA)】
目前以也门所生产的咖啡为最佳，其次为依索比亚的摩卡；摩卡咖啡带润滑中之中酸至强酸、甘性特佳、风味独特，含有巧克力的味道；具有贵妇人的气质，是极具特色的一种纯品咖啡。
【哥伦比亚咖啡(COLOMBIA)】
哥伦比亚咖啡中以SUPREMO最具特色，其咖啡柔软香醇；带微酸至中酸，其品质及香味稳定，属中度咖啡，是用以调配综合咖啡的上品。
【曼特宁咖啡(MANDELING)】
是生产于印度尼西亚，苏门答腊中最具代表性的咖啡；风味香、浓、苦，口味相当强，但柔顺不带酸，是印度尼西亚生产的咖啡中品质最好的一种咖啡。
【碳烧咖啡(CHARCALFIRE)】
是一种重度烘焙的咖啡，味道焦、苦不带酸，咖啡豆有出油的现象，极适合用于蒸气加压咖啡。
【巴西咖啡(SANTOS)】
巴西乃世界第一的咖啡生产国，所产之咖啡，香味温和、微酸、微苦，为中性咖啡之代表，是调配温和咖啡不可或缺的品种。
【肯亚咖啡(KENYAAA)】
是非洲高地栽培的代表性咖啡。AA代表其级数也就是最高级品，其咖啡豆肉质厚呈圆形，味浓质佳，通常采用浅焙。清晨起来喝一杯肯亚，具有醒脑的效用。
【夏威夷咖啡(KONAFANCY)】
属于夏威夷西部火山所栽培的咖啡，也是美国唯一生产的咖啡品种，口感较强，香味浓，带强酸，风味特殊。品质相当稳定，是前往夏威夷的观光客必购土产之一。
The history of coffee is as rich as the brew itself, dating back more than a thousand years. The first coffee plants are said to have come from the Horn of Africa on the shores of the Red Sea. Originally, coffee beans were taken as a food and not as a beverage. East African tribes would grind the coffee cherries together, mixing the results into a paste with animal fat. Rolled into little balls, the mixture was said to give warriors much-needed energy for battle. Later, around the year 1000 AD, Ethiopians concocted a type of wine from coffee berries, fermenting the dried beans in water. Coffee also grew naturally on the Arabian Peninsula, and it was there, ring the 11th century that coffee was first developed into a hot drink.
The so-called stimulating properties of coffee were thought by many ring these ancient times to give a sort of religious ecstasy, and the drink earned a very mystical sort of reputation, shrouded in secrecy and associated with priests and doctors. So, it is not surprising that two prominent legends emerged to explain the discovery of this magic bean.
According to one story, a goat-herder noticed that his herd became friskier than usual after consuming the red cherries of a wild coffee shrub. Curious, he tasted the fruit himself. He was delighted by its invigorating effects, and was even spotted by a group of nearby monks dancing with his goats. Soon the monks began to boil the bean themselves and use the liquid to stay awake ring all-night ceremonies. The other story is about a Muslim dervish who was
condemned by his enemies to wander in the desert and eventually die of starvation. In his delirium, the young man heard a voice instructing him to eat the fruit from a nearby coffee tree. Confused, the dervish tried to soften the beans in water, and when this failed, he simply drank the liquid. Interpreting his survival and energy as a sign of God, he returned to his people, spreading the faith and the recipe.
The cultivation of coffee began sometime in the fifteenth century, and for many centuries to follow, the Yemen province of Arabia was the world's primary source of coffee. The demand for coffee in the Near East was very high. The beans leaving the Yemeni port of Mocha for trade with Alexandria and Constantinople were highly guarded. In fact, no fertile plants were allowed to leave the country. Despite the restrictions, Muslim pilgrims from across the globe ring their pilgrimages to Mecca managed to smuggle coffee plants back to their homelands, and coffee crops soon took root in India.
Coffee also made its way into Europe around this time through the city of Venice, where fleets traded perfumes, teas, dyes and fabrics with Arabic merchants along the Spice Route. The beverage eventually gained popularity with the masses when street lemonade vendors began selling it in addition to cold beverages. Many European merchants grew accustomed to drinking coffee overseas and brought it back with them.
By the middle of the 17th century the Dutch dominated the world's merchant shipping instry, and they introced large-scale coffee cultivation to their colonies in Indonesia on the islands of Java, Sumatra, Sulawesi and Bali. Coffee arrived in Latin America several decades later, when the French brought a cutting of a coffee plant to Martinique. But when a rare plant disease spread through the coffee fields of Southeast Asia in the mid 19th century, Brazil emerged as the world's foremost coffee procer, an honor the country still holds today.
⑽ 用英语介绍咖啡种类及特点
以下是源文件,我改了一些,剩下的自己改一下吧,呵呵
咖啡历史-history coffee
The history of coffee is as rich as the brew itself , dating back more than a thousand years. The first coffee plants are said to have come from the Horn of Africa on the shores of the Red Sea. Originally, coffee beans were taken as a food and not as a beverage. East African tribes would grind the coffee cherries together, mixing the results into a paste with animal fat. Rolled into little balls, the mixture was said to give warriors much-needed energy for battle. Later, around the year 1000 AD, Ethiopians concocted a type of wine from coffee berries, fermenting the dried beans in water. Coffee also grew naturally on the Arabian Peninsula, and it was there, ring the 11th century that coffee was first developed into a hot drink.咖啡的历史象酿造品本身一样油腻，追溯到1，000多年前。 据说第一个咖啡植物来自非洲的红海的岸上。 最初，咖啡豆认为是一种食品但不作为饮料。 非洲东部部落将一同磨碎咖啡樱桃，把结果混合进面团用厚厚动物卷成小球，据说混合物是给战斗的武士，因为他们非常需要精力。 过后，在1000年左右，埃塞俄比亚人从咖啡浆果那里调制某种酒，发酵在水内的干煸豆。 咖啡也在阿拉伯半岛上自然增长， 并且它在那里，在第11 世纪期间咖啡被首先发展成为一杯热饮料。
The so-called stimulating properties of coffee were thought by many ring these ancient times to give a sort of religious ecstasy, and the drink earned a very mystical sort of reputation, shrouded in secrecy and associated with priests and doctors. So, it is not surprising that two prominent legends emerged to explain the discovery of this magic bean.
咖啡所谓刺激的特性在古代期间已被很多誉为到类似宗教狂喜， 并且被誉为是一类非常神秘的名声，秘密覆盖并且同神父和医生交往。 因此，难怪两个突出的传奇出现解释这粒魔术豆的发现。
According to one story, a goat-herder noticed that his herd became friskier than usual after consuming the red cherries of a wild coffee shrub. Curious, he tasted the fruit himself. He was delighted by its invigorating effects, and was even spotted by a group of nearby monks dancing with his goats. Soon the monks began to boil the bean themselves and use the liquid to stay awake ring all-night ceremonies. The other story is about a Muslim dervish who was condemned by his enemies to wander in the desert and eventually die of starvation. In his delirium, the young man heard a voice instructing him to eat the fruit from a nearby coffee tree. Confused, the dervish tried to soften the beans in water, and when this failed, he simply drank the liquid. Interpreting his survival and energy as a sign of God, he returned to his people, spreading the faith and the recipe.
有一个故事，一个山羊牧人注意到在消耗一根狂热的咖啡灌木的红樱桃之后，他的牛群变得比通常欢跃。 他很好奇，于是他亲自品尝水果。 他通过它鼓舞的影响很高兴，并且甚至在僧侣带着他的山羊跳舞附近被一组认出。 不久那些僧侣开始煮豆本身并且使用液体在整夜典礼期间保持醒着。其它故事是关于被敌人谴责徘徊在沙漠并且最终死于饥饿的一名穆斯林苦修僧人。 在他的神智昏迷过程中，年轻人听到一种声音指示他从一棵附近咖啡树吃水果。 被把弄糊涂，苦修僧人努力在水里变软豆，并且当这失败时，他仅仅喝液体。 理解他的生存和精力为一个上帝的标志，他返回后，开始传播信任和烹饪法。
常见咖啡品种英文介绍
Decaf Coffee - Decaffeination is the process of removing most of the caffeine that naturally occurs in coffee.
Specialty Coffee - Coffees that have been mixed with flavoring agents while in their roasted whole bean state.
Iced Coffee - Regular coffee served cold with ice.
Café Au Lait - Is a French coffee drink prepared by mixing coffee and steamed milk. It is similar to Italian latte, but with coffee instead of espresso.
Espresso - Is a strong, flavorful coffee brewed by forcing hot water through finely ground coffee beans. Espresso differs greatly from the common drip brewed coffee drink in its thick concentrated consistency, and robust flavor.<Double Espresso - Two shots of Espresso! <br><br>Triple Espresso - Three shots of Espresso! <br><br>Caffè Americano - Literally, American coffee. It may simply be brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup. <br><br>Caffè Latte - One or more shots of espresso topped with steamed milk, then a 1/4-inch of foam (less than a cappuccino). A latte typically contains more milk than a cappuccino. <br><br>Caffè con Panna - Espresso topped with a dollop of whipped cream. <br><br>Cappuccino - Is an Italian beverage, prepared with espresso and milk. A cappuccino is defined as espresso, 1/3 steamed milk and 1/3 frothed milk. A cappuccino differs from a latte, which is mostly milk and little foam. <br><br>Caffè Mocha - A coffee-chocolate drink that is prepared by adding chocolate syrup to a cappuccino or latte, and then topping it all with a great big dollup of whipped cream. <br><br>Caffè Macchiato - Espresso with a small amount of steamed milk foam on the top.<br><br>White Chocolate Mocha - A Caffè Mocha with added white chocolate flavor.<br><br>Vanilla Cappuccino - A Cappuccino with vanilla syrup.<br><br>Caramel Cappuccino - A Cappuccino with caramel syrup. <br><br>Iced Latte - A Caffè Latte served cold with ice. <br><br>Iced Cappuccino - A Cappuccino served cold with ice. <br><br>Iced Caffè Mocha - A Caffè Mocha served cold with ice.<br><br>Iced Macchiato - A Macchiato served cold with ice.<br><br>Iced Double Espresso - A Double Espresso served cold with ice. <br><br>Iced White Chocolate Mocha - A White Chocolate Mocha served cold with ice.<br><br>Iced Vanilla Cappuccino - A Vanilla Cappuccino served cold with ice.<br><br>Iced Caramel Cappuccino - A Caramel Cappuccino served cold with ice.<br><br>Cappuccino Frappe - Made in a blender, this icy cold version of a Cappaccino is perfect for the summer.<br><br>Caffè Mocha Frappe - Made in a blender, this icy cold version of a Caffè Mocha is perfect for the summer.<br><br>Vanilla Frappe - Made in a blender, this icy cold version of a Vanilla Cappaccino is perfect for the summer. <br><br>Caramel Frappe - Made in a blender, this icy cold version of a Caramel Cappaccino is perfect for the summer. <br><br>Quadruple Espresso - Can't wakeup, 4 shots of espresso will do the trick! <br><br>6 Pack Espresso - When you absolutely, positively have to stay up all week, the 6 Pack Espresso is for you. Six shots of espresso pack quite a wallop! <br><br>Chocolate Milk - Steamed milk mixed with chocolate. <br><br>White Hot Chocolate - Steamed milk mixed with white chocolate.<br><br>Tea - Hot herbal tea served with sugar, milk or honey.<br><br>Iced Tea - Iced herbal tea served.<br><br>Lemonade - Lemon, water and ice. Just like the kids make!<br><br><font color=red><b><P align=center>咖啡的风格术语</P></b></font> <br><br><P align=center><img src=../uppic/2007426973899.jpg></P> <br><br>Flavor【风味】<br>是香气、酸度、与醇度的整体印象，可以用来形容对比咖啡的整体感觉。<br><br>Acidity【酸度】<br>是所有生长在高原的咖啡所具有的酸辛、强烈的特质。此处所指的酸辛与苦味或发酸（sour）不同，也无关酸碱值，而是促使咖啡发挥提振心神、与涤清味觉等功能的一种清新、活泼的特质。<br><br>Body【醇度】<br>是调理完成的咖啡饮用后的，在舌头对咖啡留有的口感。醇度的变化可分为清淡如水到淡薄、中等、高等、脂状，甚至某些印尼的咖啡如糖浆般浓稠。<br><br>Aroma【气味】<br>Aroma是指调理完成后，咖啡所散发出来的气息与香味。Bouquet是比较不常用的字，专指研磨咖啡粉的味道。Aroma通常具有特异性，并且是综合性。用来形容气味（Aroma）的词包括：焦糖味、碳烤味、巧克力味、果香味、草味、麦芽味、浓郁、丰富、香辛等。<br><br>Bitter【苦味】<br>苦是一种基本味觉，感觉区分布在舌根部分。深色烘焙法的苦味是刻意营造出来的，但最常见的苦味发生原因，是咖啡粉用量过多，而水太少。苦味并不是发酸（sour）的同意字。<br><br>Bland【清淡】<br>生长在低地的咖啡，口感通常相当清淡、无味。咖啡粉份量不足、而水太多的咖啡，也会造成同样的清淡效果。<br><br>Briny【咸味】<br>咖啡冲泡后，若是加热过度，将会产生一种含盐的味道。有部分咖啡店的咖啡属于这种味道。<br><br>Earthy【泥土的芳香】<br>通常用来形容辛香而具有泥土气息的印尼咖啡。但这些所指的泥味并非指咖啡豆沾上泥土的味道。某些商业用咖啡会以廉价的咖啡混合，其中所含的泥味可能会变的脏脏的，这显然是因为将咖啡豆铺在地上进行干燥、粗操的加工技术所造成的。<br><br>Exotic【独特性】<br>形容咖啡具有独树一格的芳香与特殊气息，如花卉、水果、香料般的甜美特质。东非与印尼所产的咖啡，通常具有这种特性。<br><br>Mellow【芳醇】<br>是对低至中酸度、平衡性佳的咖啡所形容的形容词。<br><br>Mild【温和】<br>表示某种咖啡具有调和、细致的风味。生长于高原的拉丁美洲高级咖啡，通常被形容为质地温和。此外、它也是一种咖啡界的术语，用来指所有除了巴西生产的高原咖啡。<br><br>Soft【柔润】<br>形容如印尼咖啡般的低酸度咖啡；亦可以形容为芳醇或香甜。<br><br>Sour【发酸】<br>一种感觉区主要位于舌头后侧的味觉，是浅色烘焙咖啡的特点。<br><br>Spicy【香辛】<br>指一种令人联想到某种特定香料的风味或气味。某种印尼所产的高原咖啡（尤其是陈年咖啡），蕴含小豆蔻般香甜的气味。<br><br>Strong【浓烈】<br>就技术上而言，形容的是各种味觉优缺点的多寡，或指特定的调理成品中，咖啡与水的相对比例。就通俗的用法而言，浓烈形容的是深色烘焙咖啡强烈的风味。此外，它也误导人们产生含有大量咖啡因的错觉。事实上，咖啡因含量高的是罐装的清淡咖啡，因为其中含有较多的低因咖啡。<br><br>Sweet【香甜】<br>是一种普遍使用的形容词，本质上几乎像是水果味，与酒味也有关。生长于哥斯达黎加高原的咖啡通常具有辛烈的风味。<br><br>Wild【狂野】<br>形容咖啡具有极端的口味特性。一般人若是无法接受的话，会称之为古怪，但也可能是吸引的特色，看个人喜好了。<br><br>Winy【葡萄酒味】<br>形容一种令人联想到葡萄酒般的迷人风味。水果般的酸度与滑润的醇度，所营造出来的对比特殊风味。肯亚咖啡便是含有葡萄酒风味的最佳典范。