Espresso is a preparation method of coffee where water is pressed under high pressure through finely ground coffee powder. This process yields a strong coffee, which is covered by a layer of thick, hazelnut-brown froth – known as crema – which adds to its flavour.  Due to the strong roasting, and the typical portioning of 25 ml, the caffeine content of a cup of Espresso is lower than that of a normal cup of filter coffee (typically 125 ml). Espresso is usually served in small, pre-heated cups with thick walls which can contain up to 40 ml.

The origin of Espresso is in Italy, where this type of coffee preparation emerged around 1900. The Espresso machine was developed by a Neapolitan - who was apparently annoyed by the amount of time it took to prepare coffee – in cooperation with the Milanese engineer Luigi Bezerra who is said to be the inventor of the Espresso machine. While the prototype was already displayed on the world exposition in Paris in 1855, the first mass production of Bezerra reached the shops only in 1901 in Italy, and soon around the world.

Espresso can also be prepared in an Espresso pot. One of the Espresso pot classics is the model Moka Express, designed by Alfonso Bialetti in 1933, which is still produced today in almost the same form and can be found in many households worldwide.

The term Espresso comes from the longer Italian name “caffe espresso”. This comes from the Italian Espresso, which refers to an explicitly prepared meal for the guest; hence, it is a term from the beginnings of espresso when it was served in the bars only.

There are also other popular versions of the term’s origin - that it is related to “quick” (express) method of preparation or to the high water pressure.

 

Greek coffee is prepared by boiling finely powdered roast coffee beans in a pot (cezve, dzezva, or briki), possibly with sugar, and serving it into a cup, where the dregs settle. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.

As with other ways of preparing coffee, the best Greek coffee is made from freshly ground beans. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. Beans for Greek coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Greek coffee should be powdery. It is the finest grind of coffee used in any style of coffee making. For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups. A well-prepared Greek coffee has thick foam at the top, is homogeneous, and does not contain noticeable particles in the foam or the liquid. This can be achieved only if cold water and a low heat are used.

An interesting and fast growing area of the market is flavoured coffees. Today there are over 100 different flavoured varieties available. While coffee connoisseurs may turn up their noses at the idea of spoiling the flavour of their sacred brew, there are definitely moments when a chocolate or cinnamon flavoured coffee is just right. Coffee is a wonderful taste itself, but also acts very well as the platform for many other flavours.

Flavouring coffee is actually an old trick. In the Middle East it is traditional to add cardamom to coffee, while the practice of adding cinnamon has been widespread in Mexico for many years. The growth in popularity of flavoured coffee is proof of coffee's versatility and strength. The flavours are added directly to the beans by roasting them, then spraying them with a carrier oil and then the particular flavouring. Another way to make a cup of flavoured coffee is to add a syrup to hot brewed coffee. This makes an ideal summer coffee drink, which can be served cold, as can iced coffee: pre-made coffee which has been chilled with either ice cubes or crushed ice added. By far the most important flavouring added to coffee over the world is milk. Although milk is not added to Arabian coffee, and coffee purists tend not to add milk, most people find coffee more palatable with its addition.

Instant coffee was invented in 1901 by Satori Kato, a Japanese scientist working in Chicago. George Constant Louis Washington developed his own instant coffee process shortly thereafter, and first marketed it commercially (~1910). The Nescafe brand, which introduced a more advanced coffee refining process, was launched in 1938.

Instant coffee is a beverage derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee is also available in concentrated liquid form.

The advantages of instant coffee are speed of preparation (instant coffee dissolves instantly in hot water), less weight and volume than beans or ground coffee to prepare the same amount of drink, and long shelf life; coffee beans, and especially ground coffee, lose flavour as the essential oils evaporate over time.

Instant coffee can come in either powder or granulated form contained in glass jars, sachets or tins. Powder and granules are generally preferred by both producer and consumer because of the ease and time for dissolving in hot water. It is up to the user to control how much is used; large amounts will produce stronger, thicker coffee whereas small amounts will produce a light coffee. Too much coffee may spoil the intended flavor and produce what some may describe as an unpleasant "metallic" taste.

Instant coffee is also convenient for preparing iced coffee like the Greek frappe, which is popular in warmer climates and hot seasons.

Although it has a long shelf life, instant coffee quickly spoils if it is not kept dry. Instant coffee differs in make-up and taste to ground coffee. In particular, the percentage of caffeine in instant coffee is less, and bitter flavor components are more evident.

Hot chocolate (also known as hot cocoa, drinking chocolate, or just cocoa) is a heated beverage that typically consists of chocolate or cocoa powder, heated milk or water, and sugar.

The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.

While hot chocolate is generally thought of as a drink consumed for pleasure, recent studies have suggested that hot chocolate possesses many health benefits. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as stomach diseases. The latest study conducted by Cornell University has shown that hot chocolate contains more antioxidants than wine and tea, therefore reducing the risk of heart disease. The flavonoids found in the cocoa that makes up hot chocolate also have a positive effect on arterial health. A particular study performed by the National Institutes of Health grants and Mars showed high amounts of improvement in blood flow after drinking a flavanol-rich cocoa beverage. Compared to coffee, hot chocolate has only minimal amounts of caffeine—a typical eight ounce cup of hot chocolate contains nine milligrams of caffeine, while an eight ounce cup of coffee may contain up to 133 milligrams depending on the brand.

There are three major coffee growing regions in the world.

Arabian Peninsula & Africa
Coffees from this growing region are the most distinctive in the world, characterised by dry, winy acidity, chocolate and fruit undertones, rustic flavors and intense aromas. Ethiopia is the native land of coffee, and it was in Yemen that coffee was first cultivated and prepared.

Central & South America
Their light body, simplicity and sharp acidity distinguish the coffees produced in this growing region. They are typically thought of as having bright flavors with a clean, crisp finish.

Indonesia & New Guinea
Indonesia is the world's third largest producer of coffee. However, only 10% of the crop is Arabica, and the number of quality beans available for the specialty coffee industry is limited. Even though they are a small percentage of total production, arabica coffees from this region are considered some of the best in the world, and are prized for their richness, full body, long finish, earthiness and gentle acidity.