1 apa
1.1 warna
Beige, Black, Coklat peteng, Brown cahya, putih
Beige
1.2 jinis
Caramel Macchiato, Espresso Macchiato, hazelnut Macchiato
Mocha
1.3 susu Content
1.4 rasa
ono krime, manis
Chocolaty
1.5 Bantu Gaya
1.6 aditif
Caramel, Espresso Beans, susu, sirup vanilla
brewed Kopi, Chocalate, Cinnamon, susu
1.7 Jumlah servings
1.8 wektu sing dibutuhake
1.8.1 Wektu Preparation
1.8.2 Wektu Cooking
2 Wuku
2.1 Kesehatan keuntungan
2.1.1 Wuku fisik
Tansah meksa getih ing kontrol
ora Sumadhiya
2.1.2 Mental Kesehatan keuntungan
alertness mental
ora Sumadhiya
2.2 Nyegah penyakit
ora Sumadhiya
ora Sumadhiya
2.3 Sakabèhé Kesehatan keuntungan
ora Sumadhiya
ora Sumadhiya
2.3.1 Perawatan Rambut
ora Sumadhiya
ora Sumadhiya
2.3.2 Perawatan kulit
ora Sumadhiya
ora Sumadhiya
2.4 sisih efek
2.4.1 Sisih efek Risk Low
insomnia, nervousness, nguyang
ora Sumadhiya
2.4.2 Sisih efek Risk High
kelainan kuatir, diare, penyakit jantung, meksa getih dhuwur, sindrom usus irritable, balung thinning (osteoporosis)
ora Sumadhiya
3 Kafein
3.1 kafein Content
3.2 Bantu Size in USA
3.2.1 Short (8 floz)
3.2.2 Tall (12 floz)
3.2.3 Grande (16 floz)
3.2.4 Venti (20 floz)
3.3 Bantu Size in UK
3.3.1 Short (236 ml)
3.3.2 Tall (354 ml)
3.3.3 Grande (473 ml)
3.3.4 Venti (591 ml)
3.4 kafein Level
3.4.1 aman Level
400.00 mgora Sumadhiya
0
400
3.4.2 mbebayani Level
500.00 mgora Sumadhiya
0
500
3.5 Efek saka kafein
palpitations Heart, irritability, sumelang mental
mual, nervousness, nguyang, weteng upset
4 Kalori
4.1 tanpa Gula
37.00 Kcalora Sumadhiya
0
418
4.2 kanthi Gula
54.00 Kcal0.06 Kcal
0
400
4.3 Susu skimmed
123.00 Kcalora Sumadhiya
0
173
4.4 Kanthi skimmed susu lan gula
140.00 Kcalora Sumadhiya
0
190
4.5 Susu Whole
173.00 Kcalora Sumadhiya
0
233
4.6 Susu Whole lan Sugar
190.00 Kcalora Sumadhiya
0
470
4.7 Kalori Kanthi Additives
200.00 Kcalora Sumadhiya
0
310
4.8 lemak
4.9 karbohidrat
4.10 protein
5 Brands
5.1 Brands
Gevalia Caramel Macchiato, Starbucks
Ghirardelli, McCafe, Starbucks
5.2 History
5.2.1 asalé ing
ora diweruhi
ora Sumadhiya
5.2.2 Periode asal
5.3 Popularity