Coffee Dictionary
Acidity
Acidity in coffee relates to the taste characteristics of the coffee and not the acid content or PH Level. Coffee acidity is the liveliness of flavor. Without it, coffee tastes flat and dull. All good coffees have some acidity, but to varying degree. Retailers may substitute the term acidity with adjectives such as bright, dry, sharp, vibrant, etc.
Affogato
Meaning 'drowned'. A shot of espresso (served separately) poured over a scoop of vanilla ice cream in a latte glass.
Aged
A pleasant, distinctive "old" or "cellared" aroma, found in aged coffees.
Americano
A shot or two of espresso that has been poured into a glass filled with hot water.
Barista
A person who makes coffee as a profession.
Bitter
One of the four basic tastes, it is detected on the back of the tongue. A certain degree of bitterness adds to the fullness of coffee's flavor; also, it is a prominent aspect of very dark-roasted coffee. It is unpleasant in high degree, especially if due to over-extraction.
Breve
A milk-based espresso where half-and-half is used instead of milk.
Cafe au Lait/ Cafe Latte
This traditionally French drink is made with equal parts of brewed coffee and steamed milk.
Cafe Doppio
A double shot of espresso with one shot of hot water.
Cafe Mocha
Shot of chocolate syrup, shot of espresso, topped with steamed milk and a layer of whipped cream and sprinkled with chocolate (optional).
Cappuccino
One third espresso, one third hot milk and one third foam, Name originates from the Italian Catholic Capuchin monks whose hoods resembles a cappuccino's cap of foam.
Caramel Macchiato
Combine warmed milk, espresso, vanilla syrup and caramel sauce.
Demitasse
A small cup used for serving espresso, French for 'half cup'.
Espresso
A one ounce shot of coffee created by pressurized extraction from finely ground coffee under nine or more bars of pressure. Espresso is a beverage that is produced by pushing hot water, between 192F and 204F, at high pressures, through a bed of finely ground, compacted coffee. A normal single is approximately 1 to 1.5 ounces of beverage, using approximately 7grams (or 1 tablespoon) of ground coffee. A normal double is between 2 and 3 ounces, using double the volume of coffee grounds.The resulting beverage, either a single or a double, is topped with a dark golden cream, called crema when brewed properly. Crema is one of the visual indicators of a quality shot of espresso. Drinking an espresso is in itself an art form of sorts. In Italy, where most true espresso is bought in a cafe, it is customary to lift cup and saucer, smell the shot, and drink it in 3 or 4 rapid gulps. You can take Espresso with sugar if you wish.
Fair trade certified
Trans Fair USA is an independent non-profit organization which monitors and certifies Fair Trade products in the United States. Fair Trade raises incomes and living standards for small coffee farmers overseas while helping to protect the environment. Fair Trade doesn't provide aid or charity, but instead promotes self-reliance and equality for farmers who are disadvantaged under present trading conditions.
Coffee Dictionary Cont....
French Roast
When applied to roasting coffee, means that the bean is roasted high enough to bring the natural oil of the coffee to the surface. Gives a roasted flavor to the cup. Does NOT mean the beans came from France.
Froth
The dense, creamy layer that forms on top of milk after it has been properly heated and aerated using hot steam.
Italian Roast
Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries. Does NOT mean the bean came from Italy.
Latte Mach
Two thirds of a glass of hot milk with a 1cm layer of microfroth, topped with a shot of espresso, producing a layered effect, served in a Latte glass.
Moka Espresso Pot
The inspiration behind Alfonso Bialetti’s first creation was an early washing machine made up of a boiler and a tub for collecting hot water: Moka Express was developed on the basis of this principle.
Nutty
Reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc.
Organic
Organic is an important descriptive term in the contemporary coffee world. An organically-grown coffee must be certified by an international agency as having been grown without synthetic chemical fertilizers, pesticides, or herbicides. Somewhat lower yields and the considerable cost of the certification process account for the higher prices demanded for many organic coffees.
Portafilter
Also known as Groupo. The device that holds a filter and finely ground coffee and facilitates quick attachment to an espresso machine. Portafilters almost always feature a handle for easy handling, and spouts underneath to allow your espresso to pour into cups. On better espresso machines, they are made of copper or brass, and are coated with chrome. The handles are usually wood, bakelite, or plastic. On less expensive machines they can be aluminum, steel, or other metals and plastics.
Roast
Coffees are grown throughout the tropical belt at elevations between 3,000 and 7,000 ft. where there is the perfect balance between sun, shade and rain. The characteristics of each coffee are determined by the growing conditions in which the coffee is grown in. The coffee characteristics are enhanced by precision roasting.A bittersweet smoky or carbony flavor created by dark-roasting coffee. It can sometimes be described as the taste of the roast, rather than an inherent flavor of the bean.
