Most people emerged from the pool shivering, fortified by hot chocolate or tomato soup served in demitasse cups.
|
|
Flip it, and delight in the caramel-colored tonic that lackadaisically runs in two perfectly even streams into your demitasse.
|
|
Their Gaviota sneaker comes in a demitasse shade of leather, making it equally suited as a running shoe and as streetwear.
|
|
There are few prettier sights in this life than watching espresso seep from a portafilter into a demitasse, are there not?
|
|
There may even be a coffee ceremony going on, with incense burning as demitasse cups are filled with pungent black liquid.
|
|
If all this research seems like a tempest in a teacup (or a dustup in a demitasse?) well, coffee is a high-stakes game.
|
|
For each of the guests, Sophie has also plated antique demitasse spoons in 14-karat gold and set a freshwater pearl in the spoon's bowl.
|
|
"May be served with tiny demitasse spoon per request, to make any hands look huge," the ice cream shop wrote in its Instagram caption, posted just weeks into President Trump's term.
|
|
I took another sip from my teacup-size demitasse and noticed that of all the people drinking coffee around me, a travel mug or paper cup was nowhere to be found.
|
|
A debate is percolating in the U.S. State Department, where diplomats measure their words with demitasse spoons, on how to handle Donald Trump's Twitter commentary if he continues to tweet after he becomes U.S. president on Jan. 20.
|
|
The second we came across the Instagram feed of Alfred Coffee in Los Angeles and spotted their "Alfred Cone," a chocolate-dipped waffle cone that they use in place of a demitasse cup, we knew we had to try one.
|
|
Demitasse spoons with matching demitasse cups A demitasse spoon is a diminutive spoon, smaller than a teaspoon. It is traditionally used for coffee drinks in specialty cups and for spooning cappuccino froth. It is also used as a baby spoon, and in some surgical procedures.
|
|
Another type of demitasse has a glass cup set into a metal frame.
|
|
The Demitasse is a cup specially crafted for espresso. It is 60-80 ml in capacity, and usually served on a saucer. The traditional macchiato: 2 shots of espresso and a dollop of foam is also served in the demitasse, on an accompanying saucer.
|
|
Demitasse set with metal frames and spoons A demitasse (; French: "half cup") or demi-tasse is a small cup used to serve Turkish coffee or espresso. It may also refer to the contents served in such a cup (though that usage had disappeared in France by the early 20th Century). A demitasse typically has a capacity of approximately , half the size of a full coffee cup (a tasse à café is about ). They are typically ceramic and accompanied by matching saucers, but some coffeehouses and china companies also produce brightly decorated varieties.
|
|
A vintage Russian silver tea cup holder. A zarf (plural: zarfs, zuruuf, zarves) is a holder, usually of ornamental metal, for a coffee cup without a handle (demitasse or fincan).
|
|
Interesting plates, demitasse cups, and large Asian-style soup spoons are popular choices. In addition, the kitchen must try to accommodate guests that have an aversion or allergy to ingredients in the amuse.
|
|
Normally, within the espressobar environment, the term caffè denotes straight espresso. When one orders "un caffè" it is normally enjoyed at the bar, standing. The espresso is always served with a saucer and demitasse spoon, and sometimes with a complimentary wrapped chocolate and a small glass of water.
|
|
A caffè macchiato is about and is usually served in a demitasse. Although a traditional macchiato is small, there are still ways to pour art into the crema of drink. The only difference between pouring latte art and macchiato art is that for a macchiato, the milk has to be poured faster and through a much smaller stream.
|
|
The Moka per il caffè is a three-part stove-top unit that is placed on the stovetop with loosely packed grounds in a strainer; the water rises from steam pressure and is forced through the grounds into the top portion. In both cases, the water passes through the grounds just once.Piras, 301. Espresso is usually served in a demitasse cup.
|
|
Two of her favorite Los Angeles restaurants for breakfast include the Olympic Cafe and the Ace Hotel Los Angeles. Ray’s and Stark Bar, at LACMA, is one of her favorite lunch restaurants. Favorite dinner restaurants of Lopez's include Scopa Italian Roots, Republique, Sotto, Bäco Mercat, Sushi Gen, Hama Sushi, and The Stocking Frame. Her favorite Los Angeles coffee shop is Café Demitasse.
|
|
In rounds 3 through 15, Mishra spelled "demitasse", "quadrat", "diener", "hyssop", "macédoine", "basenji", "numnah", "chorion", "nacarat", "sinicize", "hyphaeresis", "taleggio" and "esclandre" correctly, in that order. In second place, came Sidharth Chand, 13, misspelling prosopopoeia as prosopopoea. In third place came 13-year-old Tia Thomas, misspelling opificer as epificer. In a comical moment during the spelling bee, he mistook the word "numnah" for "numb nut".
|
|
In North Africa, green tea is served with mint or coffee is served European style. Arabic coffee, or Turkish coffee, is made in Egypt and the Levant countries. Arabic coffee is a very small amount of dark coffee boiled in a pot and presented in a demitasse cup. Particularly in Egypt, coffee is served maZbuuT, which means the amount of sugar will be "just right", about one teaspoon per cup.
|
|
Galão is a hot drink from Portugal made of espresso and foamed milk. Similar to caffè latte or café au lait, it consists of about one quarter coffee and three quarters foamed milk. It is served in a tall glass, as opposed to the smaller garoto that is served in a demitasse. When the proportion is 1:1 it is called meia de leite (half of milk) and it comes in a cup.
|
|
In Maghreb, green tea is served with mint or coffee is served Arab and/or European style. Arabic coffee, or Turkish coffee, is made in Egypt and the Levant countries. Arabic coffee is a very small amount of dark coffee boiled in a pot and presented in a demitasse cup. Particularly in Egypt, coffee is served mazbuuta, which means the amount of sugar will be "just right", about one teaspoon per cup.
|
|
Variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is French, while "caffè" and "crema" are Italian, thus "café crema" mixes French and Italian. ;Cafe Zorro A Cafe Zorro is a double espresso or doppio, added to hot water with a 1:1 ratio. ;Doppio Extracting a doppio Doppio is a double shot, served in a demitasse cup. ; Espresso Roberto An espresso Roberto is a double shot espresso with a small amount of steamed milk on the side.
|
|
The opposite of a ristretto is a lungo, which is typically double the shot volume. Ristretto means “limited” or “restricted” in Italian whereas lungo means “long.” Straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body, and less bitterness, but with a higher concentration of acidity. These characteristics are usually attributed to espresso in general but are more pronounced in a ristretto.
|
|
A caffè con panna served in demitasse A café Viennois in Prague, served in traditional coffee cup A café Viennois in the UK. Espresso con panna, which means "espresso with cream" in Italian, is a single or double shot of espresso topped with whipped cream. In the United States it may also be called café Vienne. In France and in the United Kingdom it's called café Viennois. In northern continental Europe, the term Wiener Melange refers to a different drink, made with foamed milk and having no whipped cream on top.
|
|
A variation on the moka pot with the upper section formed as a coffee fountain Espresso is made by forcing hot water at 91–95 °C (195–204 °F) under a pressure of between eight and eighteen bars (800–1800 kPa, 116–261 psi), through a lightly packed matrix, called a "puck," of finely ground coffee. The 30–60 ml (1–2 oz) beverage is served in demitasse cups; sugar is often added. It is consumed during the day at cafes and from street vendors, or after an evening meal. It is the basis for many coffee drinks.
|
|
In Vienna, an espresso con panna is properly called a Franziskaner, but ordering a Wiener Melange may sometimes yield the arrival of Espresso con panna even in Vienna. In France café Viennois refers to both an espresso con panna and a Wiener Melange. In Australia a similar drink may be called Café Vienna although Espresso con panna will traditionally be in an espresso sized cup, whereas Café Vienna will be served in the same size as a latte, Historically served in a demitasse cup, it is perhaps a more old fashioned drink than a latte or cappuccino, though still very popular, whichever name it receives, at Coffeehouses in Budapest and Vienna.
|
|
In an effort to keep up with changing tastes, in 1978 the hotel went through a significant remodel, with tile paving, gold leaf, and 18' atrium in stainless steel. Despite this, the development of large new hotels that could host conventions, such as the Omni and Marriott, took a toll on the John Marshall's business in the 1980s. In 1988 the remaining staff of 175 were laid off and 60,000 pieces of hotel memorabilia were auctioned off, from chandeliers to dining room demitasse spoons. The hotel closed it doors on May 31, 1988, leaving seven employees behind to keep up maintenance on the empty building.
|
|
By her own estimation, Dean acted, performed and danced in more than 100 films during her career. Her feature film credits included Silver Skates in 1943 with British Olympic skater Belita; Something for the Boys, which starred Carmen Miranda in 1944; State Fair in 1945; Nob Hill in 1945; Rainbow Over Texas in 1946 opposite Roy Rogers; Lullaby of Broadway in 1951; and two films released in 1954, Sabrina and Red Garters, opposite Rosemary Clooney. She dressed in costume as a demitasse and saucer to dance in Betty Grable's 1945 musical, Diamond Horseshoe. Killingsworth appears on the movie poster for Lullaby of Broadway, next to the film's star, Doris Day.
|
|
Although the handcrafted pots continued to attract attention, they could not compete in the commercial market. The last firing of the big beehive kiln took place in 1965, and after that smaller gas and later electric kilns were used until the pottery works closed in 1979. Yet the diversified production of the Dorchester Pottery Works and the fact that it was a family-run operation helped it to stay open longer than other commercial New England potteries such as Bennington, Dedham and Hampshire. Some of its products were: storage jars from 5 to 75 gallons, beanpots both for restaurant and home use, cheese jars, foot-warmers, plates, platters, pitchers, pots, planters, bowls, casseroles, cuspidors, vases, flower baskets, bird baths, Toby jugs, cookie jars, steins, mugs, demitasse cups and saucers as well as special-order custom designs.
|
|