Search results
Results from the WOW.Com Content Network
The flat white is similar to a cappuccino, which is a single espresso with heated milk and a layer of thick foam served in a 150–160 ml (5.3–5.6 imp fl oz) cup. [18] The flat white, however, does not have the thick layer of foam, but rather made with only steamed milk containing microfoam.
Second Cup is a Canadian coffeehouse chain and retailer of specialty coffee [2] headquartered in Mississauga, Ontario. [3] Its stores sell hot and cold beverages, pastries, snacks, pre-packaged food items, sandwiches, and drinkware, including mugs and tumblers.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The second stage involves mixing the incorporated air throughout the milk (mixing or texturing), which is achieved by immersing the steam wand more deeply (typically 20–30 mm). [8] This creates a turbulent vortex or "whirlpool" in the vessel. [9] This step is necessary to integrate the foam which naturally separates from the liquid phase.
Tumblers are flat-bottomed drinking glasses. Collins glass, for a tall mixed drink. [5] Dizzy cocktail glass, a glass with a wide, shallow bowl, comparable to a normal cocktail glass but without the stem; Faceted glass or granyonyi stakan; Highball glass, for mixed drinks [6] Iced tea glass; Juice glass, for fruit juices and vegetable juices
The filter coffee powder is first added to the upper cup on top of the perforated chamber and then compressed with a pressing disc. The boiled water is then poured over the disc and filter. [ 6 ] The upper cup is then secured with the lid, and the coffee is allowed to brew. [ 5 ]
Café au lait bowls in a style traditionally used in France. At home, café au lait can be prepared from dark coffee and heated milk; in cafés, it has been prepared on espresso machines from espresso and steamed milk ever since these machines became available in the 1940s—thus it merely refers to a "coffee and milk" mixture, depending on the location, not to a specific drink.