List of coffee beverages

This article is about types of notable coffee beverages.

Affogato

An affogato (Italian for "drowned") is a coffee-based beverage or dessert. "Affogato style", which refers to the act of topping a drink or dessert with espresso, may also incorporate caramel sauce or chocolate sauce.

Caffè Americano

Caffè Americano or simply Americano (the name is also spelled with varying capitalization and use of diacritics: e.g. Café Americano, Cafe Americano, etc.) is a style of coffee prepared by adding hot water to espresso, giving a similar strength to but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added.

* Long black

* Lungo

* Red eye

Café au lait

A café au lait is a French coffee drink. In Europe, "café au lait" stems from the same continental tradition as "caffè Latte" in Italy, "café con leche" in Spain, "kawa biała" ("white coffee") in Poland, "Milchkaffee" in Germany, "Grosser Brauner" in Austria [1], "koffie verkeerd" in Netherlands, and "café com leite" in Portugal, simply "coffee with milk". In northern Europe, café au lait is the name most often used in coffee shops. It is a coffee beverage consisting strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio.

Café Bombon/Café bombón

Popular in Valencia, Spain, and spreading gradually to the rest of the country, a café bombón is an espresso served with sweetened condensed milk in a 1:1 ratio. The condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour - though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.

Caffè latte

A caffè latte is the Italian name for coffee ("caffè") with milk ("latte"). In Europe, "caffè Latte" stems from the same continental tradition as "café au lait" in France, "café con leche" in Spain, "kawa biała" ("white coffee") in Poland, "Milchkaffee" in Germany, "Kaffee verkehrt" in Austria, "koffie verkeerd" in Netherlands, and "meia de leite" in Portugal (café com leite is Brazilian), simply "coffee with milk". It is a coffee beverage consisting of strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio.

Café mélange

A café mélange is a black coffee mixed (french "mélange") or covered with whipped cream, popular in Austria, Switzerland and the Netherlands.

Espresso Romano

An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added to it.

Cafe mocha

A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate.

The term moccaccino is used in some regions of Europe and the Middle East to describe Café Latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate.

Ca phe sua da

Cà phê sữa đá or cafe sua da (Vietnamese: Cà phê sữa đá) is a unique Vietnamese coffee recipe. Literally, ca phe sua da means "iced milk coffee". Ca phe sua da can be made simply by mixing black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice. A substitute made by many Vietnamese immigrants in the Southern U.S., particularly in Louisiana is a dark French roast, often with chicory; otherwise an imported Vietnamese-grown and roasted coffee is used when it is available. The coffee is traditionally brewed with a small metal Vietnamese drip filter into a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice. Ca phe sua nong (Vietnamese: 'cà phê sữa nóng') — literally, "hot milk coffee" — is made by excluding the ice.

Cappuccino

Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 fluid ounces). A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.

Cortado

A cortado is an espresso (also known as "Pingo" or "Garoto") "cut" (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity. The ratio of milk to coffee is between 1:1 - 1:2, and the milk is added after the espresso. The steamed milk hasn't much foam, but many baristas make some micro foam to make latte art. It is popular in Spain and Portugal, as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is known as a cortadito, and in Catalan it's called a tallat or trencat. It's usually served in a special glass, often with a metal ring base and a metal wire handle. There are several variations, including cortado condensada (espresso with condensed milk) and leche y leche (with condensed milk and cream on top).

Eiskaffee

Eiskaffee, literally "ice cream coffee", is a popular German drink consisting of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.

Flat white

A flat white is prepared by pouring the creamy steamed milk from the bottom of the jug over a single shot (30ml) of espresso.

The drink is an Australian coffee sometimes served in a small 150-160ml ceramic cup. The stretched and texturised milk is prepared by entraining air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact. A New Zealand style of coffee, where it is also extremely popular.

Frappuccino

Frappuccino is the name and registered trademark of a Starbucks blended ice beverage and a bottled coffee beverage.

Galão

Galão is a hot drink from Portugal made of espresso and foamed milk. In all similar to caffè latte or café au lait, it comes in a tall glass with about one quarter coffee, 3 quarters foamed milk. When the proportion is 1:1 it is called "meia de leite" and it comes in a cup.

Greek frappé coffee

Greek frappé (Café frappé) (Greek: φραπές) is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries. In French, when describing a drink, the word frappé means shaken and/or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé.

Iced coffee

Iced coffee is a cold variant of the normally hot beverage coffee.

* Farmers Union Iced Coffee

* Toddy coffee

Indian filter coffee

South Indian Coffee, also known as Madras Filter Coffee or Kaapi (Tamil phonetic rendering of "coffee') is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The most commonly used coffee beans are Peaberry (preferred), Arabica, Malabar and Robusta grown in the hills of Kerala (Malabar region), Karnataka (Kodagu, Chikkamagaluru) and Tamil Nadu (Nilgiris District,Yercaud and Kodaikanal).

Instant coffee

Instant coffee is a beverage derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee is also available in concentrated liquid form.

* Chock full o'Nuts

*Farmers Union Iced Coffee

* Japanese canned coffee

* Kenco

* Moccona

* Mr. Brown Coffee

* Nescafé

Irish Coffee

Irish coffee is coffee combined with Irish Cream Whiskey. Also available as a flavor of ice cream.

Kopi susu

Kopi susu is found in (at least) Malaysian Borneo and Indonesia and very similar to the preceding entry for Ca phe sua nong. Literally, kopi susu means "coffee milk ". Served in a glass kopi susu can be made simply by mixing black coffee (arabica) with about a quarter to a half a glass of sweetened condensed milk then let stand to cool and allow the grounds to sink on the bottom. You should not drink this to the end unless you want to "eat" the ground coffee. Kopi Turbruk is as above but uses sugar instead of sweetened condensed milk.

Liqueur coffee

A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur. This brew is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect. The liqueur of choice is added first with a teaspoon of raw cane sugar mixed in. The glass in then filled to within an inch of the top with good, strong, fresh filter coffee. Fresh, chilled, additive free, slightly whipped cream is then poured carefully over the back of a cold teaspoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float.

*Irish Coffee (Whiskey)

* Brandy Coffee (Brandy)

* Keoke Coffee (Brandy and Kahlúa)

* English Coffee (Gin)

* Calypso Coffee (Tia Maria or Kahlúa and Rum)

* Jamaican Coffee (Tia Maria & Rum)

* Shin Shin Coffee (Rum)

* Baileys Irish Cream Coffee

* Monk's Coffee (Bénédictine)

* Seville Coffee (Cointreau)

* Witch's Coffee (Strega)

* Russian Coffee (Vodka)

* Australian Coffee (VB)

* Corfu Coffee (Koum Quat liquor)

* Kaffee Fertig (coffee with Swiss prune schnapps)

* Caffè corretto (that is an Italian beverage, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, brandy or sambuca.)

* Coffee liqueurs (ex. The Evil Monk, Kahlúa, Kamora)

Macchiato

Macchiato, means 'stained', is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino a Macchiato has a much stronger and aromatic taste. The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is then sprinkled over the drink.

Mochasippi

Mochasippi is a drink prepared by baristas in Community Coffee houses located in the Southern United States, commonly known as CC's. It is similar to the Mocha Frappuccino of Starbucks coffee houses. Unlike a Frappuccino, a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.

Naked Coffee

Naked Coffee is the name given to an espresso coffee drink extracted using a special porta-filter which makes a rich creamy double shot of espresso coffee. Once extracted this liquid can be used to make any coffee drink. An example is the Naked Latte or Naked Lady or Naked Mocha, Naked Cappuccino etc. made by Blvd Coffee, Los Gatos, CA.

Turkish coffee

Beans for Turkish coffee are ground or pounded to the finest possible powder, finer than for any other way of preparation. Preparation of Turkish coffee consists of immersing the coffee grounds in water which is most of the time hot but not boiling for long enough to dissolve the flavoursome compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not, and bringing it to the boil shows without guesswork that it has reached the appropriate temperature.

In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), and çok şekerli (a lot of sugar; one and a half or two level teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat; if too high, the coffee comes to the boil too quickly, without time to extract the flavour. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee comes to the boil the pot is removed from the heat. It is usually kept off the heat for a short time, then brought to the boil a second and a third time, then the coffee is poured into the cups. Getting the thickest possible layer of foam is considered the peak of the coffee maker's art. One way to maximise this is to pour slowly and try to lift the pot higher and higher as the pouring continues. Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve, and the cup with the most foam is considered the best of the lot.

Vienna coffee

A "Vienna coffee" is the name of a popular traditional cream based coffee beverage. It is made by preparing two shots of strong black espresso in a standard sized coffee cup and infusing the coffee with whipped cream (as a replacement for milk and sugar) until the cup is full. Then the cream is twirled and optionally topped off with chocolate sprinklings. The coffee is drunk through the cream top.

Yuanyang

Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong, made of a mixture of coffee and Hong Kong-style milk tea. It was originally served at dai pai dongs (open air food vendors) and cha chaan tengs (cafe), but is now available in various types of restaurants. It can be served hot or cold. The name yuanyang, which refers to mandarin ducks, is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different. This same connotation of "pair" of two unlike items is used to name this drink.

Atomic Coffee Machine

The Atomic Coffee Machine was designed and invented by Mr Giordano Robbiati of Milan, Italy around 1946, according to the Italian Design registration issued that year. The coffee maker was subsequently patented as a novel invention in many other European countries, and in the United States, between the years 1946 and 1952. Robbiati is listed as the owner and inventor on the majority of these patents.

The coffee machine has a very distinctive shape, which, whilst aesthetically pleasing, is essentially dictated by functional (and patented) elements of the coffee maker. In this manner the design is said to be "organic", and an example of "form following function". The Robbiati patent and design registrations cover the essential Atomic shape and functional aspects of the machine, and are not limited to particular technical features. The distinctive shape sets the Atomic design apart from other coffee makers, and the "Atomic", as it is universally known, arguably[who?] forms a distinct class all of its own. Since production began around 1946-1947, more than 20 variants of the original design (with multiple sub-variants) have been manufactured.Although there are differences in machines produced over time, and by separate manufacturers, all machines in this class are based directly on the expired Robbiati patents. The most significant change to the design was the addition of a steam wand to enable the machine to froth milk as well as make espresso. This was an improvement to the original design.

Between the 1947-1986 the Atomic machine was distributed globally. Countries identified to date include: Italy, Austria, Hungary, Germany, Canada, the United States, the United Kingdom, New Zealand, Australia, Belgium, Holland, Cuba, Argentina and Brazil. Although hard and reliable information is difficult to obtain concerning manufacturers that went out of production some thirty or more years ago, machines of the Atomic type were likely manufactured in at least four European countries (the UK, Hungary, Austria and Italy) between 1946 and 1986 by separate manufacturers.

In Austria the Stella company, under the direction of Desider Stern produced a range of Atomic type coffee makers from 1948 until 1974. Stern's machines started out very similar to the original Robbiati design but he soon developed unique versions of the basic Atomic form. The Qalital company in Hungary produced a range of Atomic coffee makers under the direction of Desider Stern's brother-in-law, Imre Simon. In the UK the A&M.G Sassoon Co. produced its own British-manufactured version of the Atomic design in the 1950s and '60s. The Sassoon Atomic has some unique features; however, its designer remains unknown. In Italy, Robbiati produced Atomic coffee makers continuously from 1947 to around 1986.

Collectors and experts, as well as published sources, indicate that no atomic coffee machines have been manufactured in Italy since around 1986.

By 2007, demand for second-hand Atomic coffee makers had reached a peak and Atomic machines in mint condition could sell for over one thousand US dollars. However, in recent years, modern versions of the 'Atomic design' have been reproduced in India, Taiwan, and China by separate manufacturers, and this has lowered the prices of vintage machines somewhatThe machine made in Taiwan by La Sorrentina is a reproduction of the original design.

The Chinese-manufactured Otto espresso machine, has the distinctive Atomic form but is largely redesigned internally.

Coffee Milk

Coffee milk is a drink similar to chocolate milk; however, instead of chocolate syrup, coffee syrup is used. It is the official state drink of Rhode Island in the United States of America.

History

A bottle of Autocrat brand coffee milk syrup

Coffee milk was introduced to Rhode Island sometime in the early 1930s. It came about from creative diner and drugstore operators trying to attract new customers with creative drinks. One of these operators, who is lost to history, sweetened leftover coffee grounds with milk and sugar. This created a molasses-like extract that became popular. Coffee milk became a favorite among Rhode Islanders and created a demand for this coffee syrup. The demand was so great, that in 1993, it beat out Del's Lemonade as the official drink of Rhode Island.

Availability

In northeastern parts of the U.S. region of New England, it can be found in the dairy case of stores right next to other flavored milks such as chocolate, strawberry and vanilla, and is often found on the beverage menus of diners throughout the state.

 The drink is difficult to find outside of the New England region, however, and travelers requesting it are often mistakenly served coffee with milk. One well-known brand of coffee syrup is "Autocrat". The Autocrat company, which also produces the Eclipse and Coffeetime brands, is based in Lincoln, Rhode Island. It is the official state drink of Rhode Island and a favorite tradition among many Rhode Islanders.

Coffee milk is on tap in the dining halls of Brown University, confounding many of the students from outside the state.

The Friendly's restaurant chain not only offers coffee milk on its menu, but provides free refills. Seeing as how this is not an inexpensive fountain drink, but rather milk and syrup, this is of notable significance.

Recently, the syrup has become available as far south as New Jersey, but under different packaging. It is branded as "Coffee Time" syrup - still made by Autocrat in Rhode Island.

Timeline

Ingredients for making coffee milk: a glass of milk, a bottle of coffee milk syrup, and a small measuring cup filled with coffee milk syrup

* 1930-coffee-milk was introduced to Rhode Iceland.

* The 1932-Silmo Packing Company of New Bedford, Massachusetts, began marketing a refined version called "coffee syrup", under the name Silmo.

* 1938 Eclipse of Warwick, began marketing a refined version of what has been done and called it "style =" font-family:;. "> Coffee syrup" fatty Their slogan was: "You'll smack your lips when they Eclipse."

* 1940-autocrats of Lincoln start their own mix of corn syrup and coffee extract. Autocrats slogan is: "One swallow will tell you."

* 1991-two companies, Autocrat and Eclipse can be used to compete for the coffee syrup company. Their rivalry ended in 1991, when Autocrat bought the Eclipse brand name and secret formula. Both labels are now supplied by Autocrat and are commercially available.

* 1993 was named after long political debate, the state legislature Rhode Iceland evaporated as the "Official Gazette of Rhode Iceland drinking" on July 29, 1993. The Providence Journal-Bulletin newspaper covered the story.

The origin of coffee milk

No one knows for sure, but coffee milk may have its origin with Rhode Island's Italian immigrants. According to Nancy Verde Barr, author of the cookbook We Called It Macaroni: An American Heritage of Southern Italian Cooking, "In Italy they often made a bitter coffee with grain. The brew was then heavily sweetened. The children drank what the parents did. The tradition of sweetening continued here…"

In Southeastern New England the concoction migrated from immigrant kitchens to the menus of diners and drugstores in the 1920s and '30s. The lure of the grown-up beverage, combined with the one-two punch of sugar and caffeine, made the stuff a sure-fire hit. Kids liked it because of its adult mystique and because it tasted good. Parents liked it because it was a way to get their kids to drink milk.

In 1932, the Silmo Packing Company of New Bedford, Massachusetts, began marketing a more refined version of the gunk, dubbed "coffee syrup," under the Silmo name. Founded by Louis Silva and Carlos Desouza Morais, the company's name was a combination of the two founders' surnames.

Eclipse Food Products of Warwick, founded in 1914 by Alphonse Fiore of Providence, began energetically wooing milk-mustached consumers in 1938 with in-store demonstrations of their syrup and liberal use of their slogan, "You smack your lips if it's Eclipse." Another company, Autocrat Coffee of Lincoln, family-run since 1895, followed with their own sugary coffee extract in the 1940s. Autocrat's slogan is "A swallow will tell you."

In 1963, Eclipse was purchased by Globe Extracts of Hauppauge, Long Island, which soon after also bought an independent New Hampshire syrup producer called Coffee Time. Both brands continued to be manufactured in Eclipse's facility on Route 2 in Warwick. By the late 1980s, Eclipse and Autocrat were running pretty much neck and neck in the race for the Rhode Island coffee syrup dollar, although each, when asked, would claim to have cornered seventy-five to ninety percent of the market.

Globe was finally excerpts from a British company, Borthwick plc acquired in 1990. Borthwick took a little over a year to decide, it does not really want to be in the coffee syrup company, however. Eclipse as the Rhode Iceland, pioneering, and may have had the catchy slogan, but that did not autocrat of the jump at the chance to devour Eclipse by buying their brand and secret formula. Coffee Time was part of the deal too, and now all three brands produced and distributed by autocrats and are readily available in southern New England.

What changes for Silmo, but also had several owners, renamed Milk Mate, in 1996. But despite all efforts to the new owners to expand the sales and brand profile (including a partnership agreement with Radio Disney) to increase the company could not compete with the autocrat Juggernaut and went out of business around 2000 .

Those who are in the know claim there is a definite difference in taste between the various brands. Some say that Eclipse is the sweeter of the two Rhode Island brands, while Autocrat has more coffee bite. Others say the opposite. Lovers of Silmo claim that brand was the coffee-est of them all. Either way, coffee milk is just the thing to wash down a hot weiner or three.

The coffee milk sphere of influence

Can a taste for coffee milk really be geographically defined? Consider these anecdotes from a 1981 Providence Journal article: At Ricotti's Sandwich Shop in Pawtucket, they actually gave up serving chocolate milk because, according to the owner's daughter, Ruth Lima, "It doesn't sell. We had to throw it out." At the same time, Ricotti's was going through two to three cases of half-pint coffee milks a week. On the other side of the coin, the Salois Sanitary Dairy, 660 Cottage Street in Pawtucket, once took part in a taste test in a Long Island school. "The chocolate milk took off like there was no tomorrow," vice president Bob Salois stated. "The coffee milk wouldn't move. We had to take it back."

 A 1988 ProJo article noted that cartons of Franklin, Massachusetts-based Garelick Farms coffee milk outsold their chocolate milk by a ratio of nine to one. Yet attempts by the various syrup manufacturers to expand into markets outside Southern New England almost always received the same sort of cold reception as at the Long Island school.

One should not make the mistake of thinking that the power of coffee milk is limited by geography, however. Maybe it's the caffeine, or maybe it's the nostalgia factor, but people who moved to other parts of the country decades ago still crave it, some after even decades away.

... This stranger-than-fiction story of a couple who like Warwick will remain nameless: Driving to Florida to visit a brother in Pensacola, they made a lazy loop through Virginia, Georgia and Alabama, with coffee syrup bottle with a daughter in Richmond and old friends in Atlanta, in passing. (They Warwick a 12-bottle with syrup had in the trunk of the left.) In a motel in Alabama, with the remaining seven bottles, the woman made a call that was heard by the motel clerk. "I can see from your accent that you are from Rhode Iceland," said the clerk, said she had lived for a time in the state. Then she said: "What I most Rhode Iceland, the ocean and coffee syrup to miss." No lie. "Well, my husband and I looked at each other and giggled," says the wife of Warwick. "We went to the car and came up with one of the bottles we had left. Was she surprised! Well, they hugged us and we all started laughing. So we went to Pensacola with a bottle less for my brother, but it was definitely worthwhile. "

"Coffee milk tastes like home sweet home," by Katherine Imbrie, Providence Journal, February 17, 1988.

Coffee milk isn't the only coffee-based product that Rhode Islanders enjoy. They also purchase an inordinate amount of other hot and cold coffee beverages, coffee ice cream, and even coffee-flavored gelatin. As of 1990, in Rhode Island and southeastern Massachusetts, coffee ice cream was second only to vanilla in popularity. While we can't say that Rhode Islanders are the largest consumers of coffee products in the nation, they're pretty close.

"We sell the equivalent of 20 million servings of coffee syrup a year in the greater Rhode Island area, in a population of 1.5 million."

-Richard M. Field, Jr., fourth-generation president of Autocrat, Providence Business News, November 2002.

By the way, in Rhode Iceland, syrup mixed into the milk known as "milkshake." Is If milk, syrup and ice together, there is a "cabinet", but that's another story.

The road to victory
Is set with the purchase of Eclipse by the autocrat in 1991 paved the way for the ultimate coffee-milk-coup. On 23 March 1993, led by Lincoln Rep. John Barr (D), the ruler of all the coffee in order, a resolution called House of Rhode Iceland coffee, milk to drink as the official religion. The representative of Middletown, Minority Whip Bruce Long (R) disagreed, and said. "I feel that if the state to have a drink ointments should be examined by a committee," The fact that a long conversation with the Delete soft drink franchise that Aquidneck Island was, he claimed, was not a factor in his defense.

Despite Long's attempts to derail Autocrat's scheme, a Senate Special Legislation Committee had already signed off on the deal by April 1. The lone dissenting committee member, East Greenwich Senator J. Michael Lenihan (D), quipped, "I'm holding out for Narragansett beer."

The resolution came back to the House on May 7. Twenty-five minutes of mostly lighthearted debate preceded the vote.

Barr argued, "Coffee milk is a part of Rhode Island history… Coffee milk is unique to Rhode Island. Is the state of Rhode Island known for coffee milk or known for lemonade?"

"Coffee milk is not alone in its stature of being a uniquely Rhode Island product," countered Long. "An awful lot of people like Del's and an awful lot of people like coffee milk."

When it came time to vote, Long, as a Del's franchisee, recused himself. When the results were counted, coffee milk was the clear favorite, 49 to 36. But the drama wasn't over yet, as Long pulled a parliamentary maneuver that would delay moving the bill to the Senate for two legislative days, allowing opponents a chance to urge reconsideration of the vote.

The delay was evidently for naught, however, for although we haven't yet dug up the details of the Senate vote, we know the ultimate outcome. The Rhode Island Legislature pronounced coffee milk the state's official drink on July 29, 1993.

A victory party was held at Autocrat's Lincoln headquarters on August 27, at which about eighty-five company employees whooped it up, modeled coffee milk t-shirts, mingled with legislators, and knocked back half-pint cartons of Autocrat coffee milk. Del's Lemonade was not invited.

So stark ist Rhode Island Verbund Heit Kaffee mit Milch, dass which Providence Journal kürzlich sprockets ash layers, dass es selbst kann der Sache who Gerechtigkeit geholfen haben. If Joseph Mollicone, who für ein Bankdirektor Auslösung des Staates Bankenkrise Anfang der 1990er Jahre verantwortlich gemacht wird, unerwartet Verbrechen Gebühren wieder auf nach einem Jahr auf der Flucht begegnen, fragte ein Schlagzeile Journal: "War es which Kaffee-Milch, Joe?"

George Brown, editor, Rhode Island, Alt Magazine, October 1993.