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Coffee Terms |
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- Acidity
Gives your coffee that snappy, lively flavor. It does not mean it is bitter or sour.
- Affogato
Espresso over gelato. Literally means ‘drowned’ in Italian.
- Aftertaste
The vapors released by the coffee in the mouth.
- Americano
Espresso with hot water added (not more water run through the espresso), usually making a full 6 oz. cup.
- Aroma
Is the fragrance that is released from the bean. It will tell you how fresh your coffee is, as well as some of its traits.
- Barista
A person who is a master of the Espresso machine and makes coffee as a profession.
- Bitterness
Is a sharp biting taste, usually affected by the roasting and brewing procedures.
- Body
Is the weight and texture of the coffee on your tongue. It can range from full to light to thin.
- Borgia
A single espresso poured into a tall glass filled with steamed milk and a spoonful of chocolate syrup stirred in. Top with whipped cream, fresh ground nutmeg, and orange peel.
- Breve
A drink made like a Caffe Latte, but using half `n half instead of milk.
- Caffe Corretto
Traditionally made with espresso and Grappa. Can be made with any liqueur.
- Caffeine
A natural stimulant found in coffee. The darker the roast, the less caffeine - the caffeine burns off during the roasting process.
- Caffe Latte
Espresso poured slowly into a tall glass filled with steamed milk and foam. There are many variations of the proportion of the ingredients, but the most common variation is 20% espresso, 20% foamed milk, 60% steamed milk.
- Cappuccino
A classic blend of coffee and steamed milk named after the brown robes of the Capuchin monks. Approximately equal proportions of espresso, steamed milk, and foamed milk.
- Classic Cappuccino
Also known as a Black & White. Regular Cappuccino topped with vanilla, chocolate, or coffee ice cream.
- Crema
The caramel colored layer on top of a well-brewed espresso. The crema helps preserve the aroma and flavor of the espresso and indicates the quality of the shot.
- Cupping
The process used by coffee tasting specialists to judge and evaluate coffee.
- Espresso
A dark, rich, full-bodied coffee made when finely ground dark-roasted coffee is processed with a special machine that forces a small amount of water at high pressure through a special filter. Contact time between coffee and water is only about 25 seconds. A well-brewed shot of espresso will be known by the crema formed on the surface.
- Espresso Anise
Espresso with a touch of anisette syrup.
- Espresso Doppio
Two full shots (approximately 3 ounces) of espresso. Literally means ‘double’ in Italian.
- Espresso Lungo
American-style, with more water brewed through and a less concentrated result. Literally means ‘long’ in Italian.
- Espresso Normale
An in-between version of Espresso Ristretto and Espresso Lungo. Literally means ‘normal’ in Italian.
- Espresso Ristretto
The Italian way - short and strong. Literally means ‘narrow’, ‘restricted’ in Italian.
- Espresso Romano
Espresso with a twist of lemon.
- Espresso Royal
Also known as Espresso con Panna (espresso with cream). Espresso topped with whipped cream.
- Espresso Solo
A single shot (approximately 1.5 oz.) of espresso, usually quaffed in a single gulp while at its flavorful peak, before it cools.
- Flavor
Is the combination of aroma, acidity and body. It can be balanced, or dominated by one quality.
- Fragrance
The smell of beans after grinding.
- Fruity
Indicates a sweet, aromatic flavor like citrus or berries.
- Green Coffee
Unroasted coffee.
- Iced Espresso
One or two shots of freshly brewed espresso poured over ice.
- Igloo Espresso
A single espresso with sugar and ice, blended at very high speed and topped with whipped cream.
- Lachino
Also known as a Wet Cappuccino. Espresso topped with approximately 50/50 foamed milk and steamed milk.
- Macchiato
Espresso topped with a dash of steamed milk.
- Mild
Means the taste is smooth and mellow.
- Mocha
Hot steamed milk mixed with two teaspoons of cocoa or chocolate syrup until dissolved. Add a single espresso and top with whipped cream and chocolate shavings or powder.
- Nose
The vapors released by the coffee in the mouth.
- Organic Coffee
Certified by independent agencies as organically grown, processed, stored, and roasted. This means that no synthetic pesticides, fertilizers, cleaners, etc., have come into contact with the coffee trees or beans at any point in the manufacturing process.
- Pungency
Often describes strong, full flavor that can be very pleasant.
- Rich
Means full and mellow flavor. It also describes complexity and depth.
- Specialty Coffee
Specialty coffee is defined as a coffee that has no defects and has a distinctive flavor in the cup.
- Spicy
Indicates the flavor of wood-spice (cinnamon bark) or clove.
- Stale
Coffee tastes old. This is usually caused by over-exposure to air and moisture.
- Taste
The flavor of coffee.
- Winey
Describes a taste reminiscent of wine, or a thick body and mellow quality.
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