Cappuccino

　　Cappuccino is a shot of espresso with the remainder being 50% steamed milk and 50% milk foam/froth. An alternative description is 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk. But again, this depends very much on the maker. Many places use more steamed milk and less froth. A man states “The foam should follow the milk to the cup naturally.”

　　But just the opposite is true in other places. As one man said “I just started working as a barista, here in Berkeley, about a month ago. When I was shown how to make Cappuccino's, I was told that a Cappuccino has no steamed milk - only foam. One day, an Italian gentleman ordered a cappuccino from me, and I hadn't let the foam sit long enough and a tiny bit of milk seeped into the shot of espresso. He asked for another cappuccino, saying I hadn't made it right, so I asked him how it was done. He made another one, and it was a jet black shot of espresso with more than just a dollop of foam on top.”

　　Mocha

　　Mocha was a port in Yemen - a major coffee-growing country located in southwest Asia at the southern tip of the Arabian peninsula - and it ③has NOTHING to do with chocolate!

　　One source states "However, my dictionary lists Mocha as 'a flavoring obtained from a combined infusion of coffee and chocolate' usage as ④dating from the early 19th century "

　　The American Heritage Dictionary gives the following 4 definitions:

　　1. A rich, pungent Arabian coffee.

　　2. Coffee of high quality.

　　3. A flavoring made of coffee often mixed with chocolate.

　　4. A dark olive brown colour.

　　Jamaican Blue Mountain Coffee

　　Well-known coffees are characterized by the regions where they are grown. Climate and soil qualities can make subtle changes to the flavour of the resulting coffee. The tropical island of Jamaica has ideal conditions for

　　卡布奇诺咖啡

　　卡布奇诺咖啡是另一种浓咖啡，含有50%蒸牛奶和50%泡沫牛奶。也可以说含有1/3浓咖啡，1/3蒸牛奶和1/3泡沫牛奶。但是，这也得取决于制作咖啡的人。许多地方会使用更多蒸牛奶和更少泡沫。有人说“泡沫应该随着牛奶自然溶入杯中。”

　　在另一些地方，相反的解释才是正确的。有人这么写道，“一个月前，我刚开始在伯克利咖啡馆工作。别人向我演示如何制作卡布奇诺咖啡时对我说卡布奇诺咖啡是没有蒸牛奶的，只有泡沫。一天，一位来自意大利的绅士要卡布奇诺咖啡时，我并没有加入很多泡沫，并且只加了很少的牛奶进入装有浓咖啡的小杯子里。他要我重新给他一杯卡布奇诺咖啡，说我这杯做得不对，所以我就问他怎么做才是正确的。他为我做了一杯，那是一杯十分浓黑的意大利浓咖啡，在它的顶部是一大团泡沫。”

　　摩卡咖啡

　　摩卡是也门的一个港口。也门位于西南亚，在阿拉伯半岛的南角，是主要的咖啡生产国。摩卡这个词与巧克力是没有一点关系的！

　　有人这么写到，“在我的字典中有关摩卡的解释是，一种从咖啡和巧克力的混合物中提取的调味品，从19世纪早期开始使用。”

　　美国传统字典给出了下面4种解释：

　　1.浓郁且有刺激性的;

　　2.一种高品质的咖啡;

　　3.一种混合了巧克力咖啡饮品;

　　4.一种深橄榄褐色。

　　蓝山咖啡

　　著名的咖啡都用出产地来描述其特征。气候和土质都最终会给咖啡口味带来细微的变化。牙买加的热带岛屿拥有种植咖啡的绝佳条件。岛屿的大部

　　growing coffee. Much of the island is covered with mountainous regions, including the Blue Mountains which is the tallest range on the island. The Blue Mountains are a perfect blend of rich, hot climate, plenty of rainfall and high altitude. At nearly 7,500 feet above sea level, this is one of the highest coffee regions in the world.

　　Coffee is not native to Jamaica. Beans were brought to the island in 1728 by the governor at that time. Blue Mountain coffee has a very clean taste, with a noticable sweetness. The flavour is bold, smooth and rich. Because of the rather restricted geographical range where it is grown, Blue Mountain is available in limited quantities and can sometimes be difficult to find.