The popular larger espresso that has extra hot water added.
The title by which a qualified person who makes the specialty coffee drinks in coffee shops is known. (Not to be confused with a Barrister - who is an entirely different animal).
Is the ‘mixing’ or ‘blending’ of roasted beans sourced from different countries and/or regions to produce a distinct taste or flavour that differs from a single coffee bean alone.
One of four areas used to describe the quality of a coffee (the other areas are acidity, aroma and flavour. The body of coffee is referring to the density of the coffee when tasted.
There are three distinct measurements of Body.
This is the alkaloid known for its stimulating effects that first brought coffee prominance. It is odourless and bitter and is what gives you that energy ‘kick’. Coffee can also be in a de-caffeinated form where the caffine is removed.
This is the popular ‘frothy’ desert drink made up of levels in equal amounts. Espresso, steamed milk and frothed milk in ascending order. Frequently served with a sprinkling of powdered chocolate (or cinnamon).
Refers to the way in which hot water ‘runs’ through ground coffee, often contained inside a filter paper.
Italian of origin the word espresso is coffee that results from water being forced at high pressure through finely ground coffee beans. It is the basis for the majority of ‘coffee types’ served in most coffee shops.
Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for coffee farmers and workers in the developing world. By requiring coffee companies to pay sustainable prices, Fairtrade addresses the injustices of conventional trade, which traditionally discriminates against the poorest, weakest coffee producers. It enables them to improve their position and have more control over their lives.
A more recently coffee that is brought about by adding steamed milk heated to a lower temperature than most other coffee beverages. It’s origin is down to our distant cousins in Australia and New Zealand.
One of the four ways in which professional coffee tasters measure the merits of a coffee. Discussed in terms of being earthy, nutty etc.
Simply iced ‘instant’ coffee covered in ‘foam’.
Using a specialised barista technique with the steam producing nozzel of a coffee machine to airate milk into a particular level of foam or froth.
The degree to which the milk is ‘steamed’ and frothed’ dictates the type of drink made – latte, cappuccino etc.
A process of machine crushing the coffee beans to different grades defined by how fine the grind is.
A ‘milky’ drink created by using an espresso shot on a ratio of 1 to 3 with hot milk topped by dry foamed milk.
A mix of chocolate and espresso, using chocolate syrup or powder. Frequently served with a whipped cream top.
Coffees grown without the use of synthetic pesticides, herbicides or chemicals and certified by a third party organisation. The coffee must be processed in mills and roasting plants which have also been certified organic.
The process by which green coffee is ‘roasted’ to produce the actual coffee that can be used to make coffee drinks.
The term used to describe a single espresso.
The use of low fat milk as opposed to full bodied milk.
Some places call a medium size drink "tall".
When the ground coffee is ‘compacted’ into a ‘portafilter’ basket prior to brewing. The implement used is called a tamper. There is a particular technique to this that results in certain qualities of shots produced.