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咖啡无非是由咖啡豆和水构成，但咖啡的制作方法千变万化，每种咖啡都有着不同的特点。那么，我们在咖啡厅应该喝哪种咖啡呢？哪种咖啡更苦或更甜呢？哪种咖啡咖啡因含量更高呢？今天，就让我们来看看滴滤咖啡、意式浓缩咖啡和冷萃咖啡这三种最常见咖啡之间的区别和各自的特点。 滴滤咖啡  滴滤咖啡可以说是最常见的咖啡种类。很多人习惯叫滴滤咖啡为“咖啡（Coffee）”，因此记住在国外如果你点的是“Coffee”，你得到的不会是意式浓缩咖啡，也不会是冷萃咖啡，而是滴滤咖啡。（While the term “coffee” encapsulates just about everything prepared from roasted coffee beans — including espresso and cold brew — this term is most often used in reference to drip coffee. While you may be unfamiliar with the term “drip coffee,”） 除了在咖啡厅，我们在家中也经常和滴滤咖啡，无论使用咖啡机也好还是手冲壶也罢，无论是加糖加奶还是纯着喝，一杯香浓的滴滤咖啡永远是每天清晨最好的伴侣。
滴滤咖啡普及度如此之高的原因在于，第一，滴滤咖啡机或手冲壶相对便宜，操作相对简单，制作时间较短。与意式浓缩咖啡不同，滴滤咖啡可以一次做一壶，可供多人同时分享。（Drip coffee is one of the most popular ways to consume caffeine for a number of reasons. Drip-coffee machines are relatively cheap, they’re easy to operate, and they can brew a cup of coffee in just a few minutes. Unlike espresso, it’s also very easy to make a large pot of drip coffee, meaning you can serve multiple people at once with minimal effort.）
滴滤咖啡的咖啡因含量视咖啡豆的烘焙程度和冲泡的水粉比例从而定，平均来讲一杯6盎司滴滤咖啡的咖啡因含量大约为110毫克。 意式浓缩咖啡  虽然意式浓缩咖啡也是用水和咖啡豆制成的，但制作方法与滴滤咖啡截然不同，更加复杂。
意式浓缩咖啡是用精细研磨的、被压的非常紧实的粉饼制成的。热水在高压趋势下滤过粉饼，从而做出量更小、苦味更浓、口感更醇厚、咖啡因的咖啡。（Espresso is made from finely ground coffee beans that are compacted into a small, puck-shaped brick of beans. Hot water is then forced through this brick using high pressure, resulting in a slightly thicker, more bitter, smaller cup of caffeinated goodness. ） 意式浓缩咖啡的口味视研磨程度、萃取时间等因素而定，但与滴滤咖啡相比，意式浓缩咖啡的口味整体偏苦。（Unlike drip coffee, where some of the main factors playing into taste are the amount of water and beans, espresso can be fine-tuned to suit your tastes. The fineness of the grind, the length of the pull, and the size of the drink all play a part in the beverage’s taste. In general, though, an espresso will be more bitter than a cup of coffee and often less than half its size.）
意式浓缩咖啡的咖啡因也更加浓缩，每盎司含量高达50毫升，但由于量比较小，通常你喝2杯意式浓缩咖啡所摄取的咖啡因与1杯滴滤咖啡的咖啡因量相等。
意式浓缩咖啡即可以单喝，也可以加奶制成卡布奇诺、玛琪雅朵、拿铁等奶基咖啡。 冷萃咖啡  冷萃咖啡与冰咖啡是完全不同的两个概念。冰咖啡是用热咖啡和冰制成的，咖啡难免会被冰块稀释。而冷萃咖啡则是用咖啡粉和低温的水制成的，其制作时间较长，通常需要12-24小时，较长的萃取时间使得咖啡的口感变得更加丝滑，酸度极低，苦味柔和。 文章来源 http://www./home/coffee-vs-espresso-vs-cold-brew/ |
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