1 apa
1.1 warna
Coklat peteng
Beige, Coklat peteng, Brown cahya
1.2 jinis
ora Sumadhiya
versi Amerika Latte
1.3 susu Content
ora Sumadhiya
susu foamed
1.4 rasa
ora Sumadhiya
ono krime, manis
1.5 Bantu Gaya
1.6 aditif
susu, Sugar
Chocalate, Espresso, 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
ora Sumadhiya
mundhak kakebalan
2.1.2 Mental Kesehatan keuntungan
ora Sumadhiya
gelut depresi, atine refreshes, relief kaku
2.2 Nyegah penyakit
ora Sumadhiya
ora Sumadhiya
2.3 Sakabèhé Kesehatan keuntungan
ora Sumadhiya
Detoxifies awak
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
nervousness
acidity, sleeplessness
2.4.2 Sisih efek Risk High
ora Sumadhiya
pain bali, kelemon, palpitations, heartbeats Rapid
3 Kafein
3.1 kafein Content
3.2 Bantu Size in USA
3.2.1 Short (8 floz)
ora Sumadhiya180.00 mg
0
265
3.2.2 Tall (12 floz)
3.2.3 Grande (16 floz)
ora Sumadhiya330.00 mg
0
330
3.2.4 Venti (20 floz)
ora Sumadhiya415.00 mg
0
415
3.3 Bantu Size in UK
3.3.1 Short (236 ml)
ora Sumadhiya160.00 mg
0
265
3.3.2 Tall (354 ml)
3.3.3 Grande (473 ml)
ora Sumadhiya320.00 mg
0
320
3.3.4 Venti (591 ml)
ora Sumadhiya405.00 mg
0
405
3.4 kafein Level
3.4.1 aman Level
3.4.2 mbebayani Level
3.5 Efek saka kafein
Pening, Sakit Kepala, irritability, nervousness, nguyang
kelainan kuatir, meksa getih, cramping, bandhulan Energy, ulcers
4 Kalori
4.1 tanpa Gula
ora Sumadhiya318.00 Kcal
0
418
4.2 kanthi Gula
ora Sumadhiya320.00 Kcal
0
400
4.3 Susu skimmed
ora Sumadhiyaora Sumadhiya
0
173
4.4 Kanthi skimmed susu lan gula
ora Sumadhiyaora Sumadhiya
0
190
4.5 Susu Whole
ora Sumadhiya203.00 Kcal
0
233
4.6 Susu Whole lan Sugar
ora Sumadhiya470.00 Kcal
0
470
4.7 Kalori Kanthi Additives
ora Sumadhiya223.00 Kcal
0
310
4.8 lemak
4.9 karbohidrat
4.10 protein
5 Brands
5.1 Brands
Folgers, Jacobs, Nescafê
The Breve Coffee Company
5.2 History
5.2.1 asalé ing
5.2.2 Periode asal
5.3 Popularity