The marriage between espresso and ice cream/gelato - the Affogato is considered a dessert as well. The Affogato literally translates to “drowned” in Italian, which clearly expresses how its made - a scoop of ice cream drowned in a shot of espresso. Even if you're not the biggest espresso fan, this might work for you as the bitterness of the coffee gets slightly subdued by the ice cream.
This is literally an American drink, as it was invented by Americans themselves. The story of the Americano goes all the way back to the years of World War II. It is said that American soldiers who were stationed in Italy didn't quite like the espresso that the Italians tend to drink. So, as an attempt to replicate the drip from their homeland, they decided to dilute the espresso with water.
If you cannot handle the strong punch of espresso, you can go for this - it's lighter than that, and does not have that in-your-face espresso thump. Some tend to have it with milk too.
The light brown, foam-like substance layer that you'd see on top of an Americano is usually a result of the aromatic oils processed with the coffee beans, forced to come out of them by the hot water.
Coming from the land of the Blue Dragon, Ca Phe Sua Da, aka the Vietnamese Iced Coffee is a concoction of Vietnamese dark roast coffee and sweetened condensed milk. A drip filter is used to brew this one - after hot water is added, the hot coffee slowly drops into the cup, on top of the hefty layer of condensed milk. This sweet-bitter drink is consumed cold, so before serving, a few ice cubes will be added.
A Cappuccino is basically a shot of espresso layered over with an equal quantity of hot milk, and topped with a crown of airy foamed milk. The milk isn't mixed with espresso, so you'd see defined layers and the presence of the potent coffee punch is a highlight. The light layer of fluffy foam, and less diluted with milk also add up to this. Cafes tend to serve cappuccinos with different flavours - hazelnut, caramel etc.
The general method of coffee making includes hot water, but the Cold Drip is made with cold water. Its brewed by dripping water on freshly ground coffee, at a very slow pace, so it will take around 12 - 24 for preparation. Creating an intense, robust coffee flavour is the intention of this lengthy brewing process.
Serves as the base of some cups of coffee, Espresso is an excellent option to enjoy the full-bodied flavour of a coffee. They are offered in shots, forced pressurising hot water through the finely grounded coffee beans. Serving it soon after the preparation is highly recommended, as it's paramount for the flavour. This one also features crema, which adds up to the tantalising aroma of the Espresso. It's a very strong coffee, mostly consumed by the avid coffee drinkers.
If there is a cup of coffee that provides you with a strong taste of espresso, along with a creamy feeling on the palate, a Flat White is the safest bet. The perfect layer of microfoam is the key aspect of a proper Flat White. It helps to emerge the coffee notes in a bold manner. In comparison to Cappuccino, this one tends to be stronger in terms of coffee taste, and less-foamy.
Shaken, blended or beaten to create a foamy and icy drink - a Frappe is a very refreshing drink. Often served with whipped cream and different toppings, it is traditionally made with coffee (espresso frappe, caramel cappuccino frappe etc.) but nowadays you'll find different flavoured frappes in cafes - paired with teas, juices and chocolate.
The combination of frothy milk and coffee, the Indian Filter Coffee is brewed with a stainless steel coffee filter, using the dripping method. Finely grounded coffee will be slowly poured over by hot water, which extracts a thick decoction of coffee, and then will be mixed with hot milk and sugar. Served in the traditional dabarah and tumbler, this brew has a nice foam on top, tastes sweet, and very milky, yet boasts some rich coffee notes. Servers often pour it from one vessel held high above their heads to another one held lower, creating what is locally known as ‘metre coffee’.
The classic combination of coffee and milk, along with a few ice cubes swimming about - we do not need odes to describe this one.
Interesting fact - Ipoh White Coffee was originated in the town of Ipoh in Malaysia, and it was named one of the top three coffee towns by Lonely Planet. The uniqueness lies within the fact that these coffee beans are roasted with palm oil margarine. It might look like your average Kiri Kopi, but has richer and smoother notes of coffee popping through milk.
Try it at: Santai Colombo
Ah! Kiri Kopi! This is basically survival juice for us Lankans, especially when you're at home on a gloomy day, and trying to warm yourself up. A concoction of coffee (Harischandra or Island Coffee, most of the time), hot milk and sugar to taste. Restaurants often make it with sweetened condensed milk, to improve the creamy factory while reducing the sugar content.
Try it at: The Cauldron
Latte is the less foamy and milkier version of a Cappuccino. The coffee flavour is very subtle here, and it's served in a taller glass. Also, the milk is poured into espresso in a manner where it creates a canvas for latte art, which is an important characteristic of a latte. Cafes often pair this with different syrups - caramel, hazelnut etc.
An espresso, strained or subdued with a splash of milk is what makes a Macchiato. This usually features a tinge of foam on top, and is the closest that you can get to an espresso.
As the name implies, the Pour Over is made by pouring hot water over coffee grounds and filtering it to result in a smooth brew. It's all about balancing the coarseness of the coffee grounds, and the temperature of the water, along with the quality of the filter.
Try it at: Whight & Co
Making Turkish Coffee involves boiling finely powdered coffee with hot water, and usually sugar in a special pot. As this froth seems to make the appearance, it is taken off the heat, without letting it boil over. Some may reheat it once or twice to get the froth to their preference. Arabica varieties are considered best for this cup of coffee, and you'll spot the coffee powder in the bottom of the glass when served. Therefore, it's expected to have a slightly powdery texture.
Try it at: Arabian Knights
Countries that let you in without a fuss with your Lankan passport
Chocolate-biscuit-pudding is a dessert unique to Sri Lanka - here's an aunty showing you how it's done
Here's a recipe to make some delicious Sri Lankan side dish; Chili paste.
The Station shows you how to make the classic Sri Lankan Hot Butter Cuttlefish.
Pizza Hut's stuff isn't half bad, and their desserts are actually quite great, but the portions don't justify the prices.