Feature Sports Drink Energy Drink Main purpose Rehydration & electrolyte replacement Short-term stimulation & alertness Key ingredients Water, electrolytes, simple carbohydrates Caffeine (typically 50–300 mg per serving), sugars or sweeteners, taurine, B-vitamins Typical use-case During or after moderate–intense exercise (lasting ~30–120 minutes) Before demanding tasks or to counteract fatigue; not tailored to exercise recovery Onset & duration

Attribute With Pulp Pulp‑Free Appearance Cloudy, visible particles Clear to translucent, uniform Texture / Mouthfeel Thicker, textured or grainy Smoother, silky Nutritional impact Small increase in fiber and phytochemicals (approx. trace to moderate) Lower insoluble fiber, similar vitamin content Processing Less filtration, may require stabilization Filtration/centrifugation and clarification Typical uses

Aspect Iced Tea Sweet Tea Typical sweetness unsweetened or light noticeably sweet Common recipe Black or green tea, chilled; simple syrup optional Hot-brewed black tea with sugar added while hot Calories (8 oz) ~0–5 kcal (unsweetened) to ~20–50 (lightly sweetened) ~90–160 kcal (typical: ~16–24 g sugar) Caffeine (8 oz)

Attribute Coconut Water (typical) Coconut Milk (typical, canned full‑fat) Source / Process Liquid from young coconut endosperm; minimally processed Emulsion of grated coconut meat + water (mechanical / thermal processing) Calories per 100 ml ~15–25 kcal ~150–230 kcal Main macronutrient Carbohydrates (sugars) Fat

Aspect Lemonade Limeade Primary fruit Common lemon (Citrus limon) Common lime (Citrus aurantiifolia or C. latifolia) Typical flavor Tart, bright, sweet-balanced Sharper, zestier

Aspect Smoothie Milkshake Primary base Fruit, vegetables, water/juice/yogurt Dairy (milk, ice cream), sometimes milk alternatives Typical texture Variable: thick to pulpy Consistently creamy and smooth Typical calories (per 12–16 oz) ~150–450 kcal (wide range depending on add-ins) ~300–700 kcal (ice cream-driven) Sugar Natural fruit sugars ± added sweeteners Often higher added sugar from ice cream and syrups Typical purpose…

Attribute Sparkling Water Seltzer Typical source Natural springs or bottled sources; sometimes naturally carbonated Usually tap water or filtered water with added CO₂ Mineral content Often contains measurable minerals (TDS varies widely, approximately 10–1000 mg/L) Generally low minerals (often ~0–50 mg/L) Sodium Can be 0 to several hundred mg/L depending on source Typically low

Aspect Juice Nectar Typical composition ~100% fruit liquid (press‑extracted or reconstituted concentrate) Texture & mouthfeel Thin to medium (clear or pulpy) Thicker, often puree-based or blended Added sugars Usually none (unless sweetened) ~variable Frequently added; sugar or sweeteners common Regulatory notes Labelled as “100% juice” or “from concentrate” Often regulated as “nectar” with minimum fruit %

Attribute Club Soda Tonic Water Primary flavor Neutral to slightly saline Bitter (from quinine) Key additive Added minerals (bicarbonate, citrate, etc.) Quinine + sweeteners (sugar or sweeteners) Calories (typical) ≈ 0–5 kcal per 100 ml ≈ 30–50

Feature Soda Mineral Water Definition Sweetened, carbonated soft drink (often flavored) Water from a natural source with dissolved minerals

Feature French Press Pour Over Filter type Metal mesh — retains oils, allows fines Paper or cloth — removes fines and oils Typical brew time Approx. 3–5 minutes Approx. 2.5–4 minutes per pour cycle Body & clarity Full body, more sediment Clean clarity, lighter body Control variables Grind size & time; less precise

Attribute Light Roast Dark Roast Bean color & roast stage Light brown; ends near first crack Dark brown to nearly black; often past second crack

Aspect Herbal Tea Fruit Tea Definition Infusions of non-Camellia plants (roots, leaves, flowers) Infusions or blends containing dried fruit, peels, or fruit flavorings Typical compounds Polyphenols, essential oils, volatile aromatics Organic acids, sugars (trace after drying), natural fruit esters Caffeine Generally caffeine-free Almost always caffeine-free Common uses Medicinal/traditional use, digestive or calming blends Flavor-focused, iced beverages, vitamin C marketing Typical brewing…

Base Black tea concentrate (spiced) What makes it “dirty” Single or double shot of espresso added Typical caffeine (per 8–12 oz) Chai latte: ~40–80 mg; Dirty chai: chai + ~63 mg per espresso shot Flavor focus Warm spices, sweetened milk vs. spices + coffee bitterness Common milk Whole, 2%, oat, almond Typical calories (12 oz, sweetened)

Aspect Mocha Latte Core components Espresso + chocolate + steamed milk Espresso + steamed milk + light foam Typical milk : espresso ratio Approximately 4:1 (varies) Approximately 4–6:1 (depends on cup size) Flavor profile Chocolate-forward, sweeter, cocoa notes Milky, creamy, coffee-forward Calories (8–12 oz) ~200–400 kcal (with syrup/whole milk) ~120–220 kcal (with whole milk) Caffeine (single shot)

Attribute Cappuccino Macchiato Primary components Espresso, steamed milk, milk foam Espresso with a dash

Attribute Filter coffee (drip/ pour-over) Espresso Brew time Approximately 2.5–5 minutes Approximately 20–30 seconds Brew ratio (coffee:water) 1:15–1:18 (typical) 1:1.5–1:2.5 (typical) Extraction mechanics Gravity-driven with longer contact time Pressure-driven (~9 bar) with short contact time Typical equipment Dripper, paper/metal filter, kettle Espresso machine (pump/lever), portafilter, tamper Typical grind size Medium–medium-fine Fine Flavor focus Clarity, bright acids Concentration, body, crema Filter Coffee vs Espresso: A Practical Comparison…

Aspect Matcha Green tea (steeped) Form Finely ground stone-milled powder Whole leaves used for steeping

Earl Grey English Breakfast Black tea base (usually Assam/Ceylon) + bergamot oil Blend of robust black teas (Assam, Ceylon, Kenyan, sometimes Yunnan) Typical flavor: citrusy, floral, aromatic Typical flavor: malty, full-bodied, brisk Common additions: often drunk plain, sometimes with a slice of lemon Common additions: commonly served with milk and sugar Occasions

Feature Frappe Frappuccino Origin Mid-20th century Greece (instant coffee-foam beverage); also regional US meaning as a milkshake-like drink Commercial blended coffee beverage popularized by Starbucks in the mid-1990s (trademarked) Base Instant coffee or brewed coffee, water, optional milk Espresso or brewed coffee + milk, ice, syrups; blended Texture

Oxidation level Minimal to none Dominant compounds Catechins (EGCG) vs Theaflavins/Thearubigins Caffeine (per 240 ml) Green: ~20–45 mg • Black: ~40–70 mg Typical flavor Grassy, vegetal — vs — Malty, brisk Main producing regions China, Japan (green) • India, Sri Lanka, Kenya (black) Brewing Green: 60–80°C / 1–3 min • Black: 90–100°C / 3–5 min Common uses

Feature Arabica (Coffea arabica) Robusta (Coffea canephora) Typical altitude ~600–2,000 m ~0–800 m Caffeine (green bean) ~0.8–1.5% (by weight) ~1.7–3.0% (by weight) Flavor profile Higher acidity, floral, complex Heavier body, earthy/bittersweet Yield & resilience Lower yield; more disease-sensitive Higher yield; more disease-resistant Market role ~60–70% of specialty/global value ~30–40%+ used in blends, instant Arabica and Robusta are the two coffee species that dominate commercial production; understanding their differences matters for growers, roasters and brewers alike.

Attribute Espresso Ristretto Shot volume (approx) 25–30 ml 15–20 ml Brew ratio (coffee:water, typical) 1:1.5–1:2 1:1–1:1.5 Extraction time (approx) 25–35 seconds 15–25 seconds Grind Fine — consistent particle size Finer than espresso or similar but adjusted for flow Flavor focus Balanced — body, acidity, sweetness Concentrated — sweetness & texture, less perceived acidity Crema

Aspect Macchiato Cortado Origin (approx.) Italy, early-to-mid 20th century Spain (or Spain-influenced), mid 20th century

Attribute Flat White Latte Origin Mid-20th c. Australia/New Zealand (regional debate) Early 20th c. Italy; popularized globally mid-late 20th c. Typical espresso Double ristretto or short double (concentrated) Single or double espresso (standard pull) Milk ratio Lower milk : espresso (velvety microfoam) Higher milk : espresso (more steamed milk) Microfoam Pronounced, silky (very fine steamed milk)