Cafe` Glossary of Terms
A few terms for you to peruse at your leisure.. perhaps while drinking a nice cool Ja'Mocha...
Americana - A delicious cup of dark roast continental coffee.
Americano - A single shot of espresso with 6 - 8 ounces of hot water.
Americana Latte - A delicious dark roast continental coffee with just a touch of milk.
Arabica - A type of bean from which specialty coffee comes. Grown at high altitudes in tropical countries and generally are dark roasted and fuller flavored than other beans.
Aroma - The smell of the gasses released from brewed coffee.
Black Tea - The most widely consumed tea in the world, especially in the USA where over 90% of tea used is this type. Processed by oxidation and fermentation.
Blended Tea - Various teas blended together. As many as 20 teas can be blended together to achieve a desired taste profile.
Barista - Person who makes espresso and specialty coffee drinks. A coffee bartender.
Body - The thickness of a coffee. It can range from thin to creamy.
Broken Orange Pekoe - A grade of dried tea. The larger the pieces the more valuable the tea.
Café Au Lait - Similar to a Caffe Latte, except it is made with a strong, dark roast coffee instead of espresso using a 1:1 ratio.
Cafe Breva - A Cappuccino made with foamed half and half instead of whole milk.
Caffe Latte - A single shot of espresso with steamed milk (an approximate 3:1 ratio of milk to coffee).
Cafe Macchiato - A shot of espresso, served in a demitasse and topped off with steamed milk.
Café Mocha - A decadent rich hot chocolate mixed with a strong serving of espresso.
Cappuccino - Rich espresso combined with a small amount of steamed milk and then topped with a cloud of foamed milk. Most commonly made as 1/3 espresso, 1/3 steamed milk and 1/3 cappuccino foam. Normally, a steaming wand is used to heat and aerate, or froth the milk.
Chai Tea - An Indian Continental favorite made with black tea, spices and steamed milk.
Chocolate-Cocoa - A decadent rich hot chocolate whipped and capped with a thick layer of dense creamy froth.
Crema: The sweet tasting oily coating atop a properly brewed shot of espresso.
Cupping - A method used by coffee buyers to test coffee. The "cupper" will assess the beans for proper appearance then smells and tastes the brew.
Decaffeinated - Removal of caffeine while the beans are raw. Methylene chloride, ethyl acetate, swiss water and french water are the four methods used.
Demitasse - A small cup, generally having a 3oz capacity, commonly used to serve espresso.
Double-Shot Espresso - A true double shot of espresso for those days when one shot is just not enough.
Double No Fun - A latte made with two shots of decaffeinated espresso and non-fat milk.
Double Tall Skinny - A 12 ounce latte made with non-fat milk and two shots of espresso.
Dry - Refers to a cappuccino with a small amount of foam and no steamed milk.
Espresso - The finest quality, dark roast coffee, producing a strong, flavor-filled, traditional espresso coffee. Made by introducing very hot steamy water very quickly to a special grind that produces a rich product. It can be made from any type coffee that has been ground correctly. A perfect shot consists of the "heart" = the dark brown base, the "body" = the billowy middle of the shot, and the "crema" = the caramel colored foam on top. It's usually made a shot at a time, with a shot being about 1 ounce of water per 6 to 8 grams of ground beans.
Espresso Con Panna - A shot of espresso with whipped cream.
Fannings - Smaller pieces of tea leaves than is graded for the broken orange pekoe.
Flavored Mocha - A choice of delicious flavored regular or decaffeinated gourmet coffee with a non-dairy creamer.
Flavored Mocha with Milk - A choice of delicious flavored regular or decaffeinated gourmet coffee with a non-dairy creamer with creamy frothed milk .
Frothed Milk: Thick, velvety, foamy milk that's used before the foam and milk have had time to separate.
Gram - This is how tea is sold around the world. Two grams is the standard measure to make one cup of tea.
Grande: A 16 ounce drink.
Green Tea - Tea that has undergone minimal processing. Has a milder taste and is mostly popular in Japan and China.
Grind - The faster the brewing process the finer the grind. Espresso would be the finest grind.
Herbal Infusion - Tea that is manufactured with NO TEA LEAVES!!! It is made from tree bark, seeds, grasses, fruit peels, berries, and flowers. Contains no caffeine.
Latte - Espresso with steamed milk topped with foamed milk. Contains much more milk than a cappuccino. Toppings include nutmeg, cinnamon, chocolate syrup or flavored syrups.
Leaded: A drink with caffeine.
Long Shot: A shot of espresso made with more water than usual to produce a more diluted drink.
Lungo: Same as a long shot. ( In Italy)
Mocha - A cappuccino or caffe latte with chocolate syrup added.
Mochaccino - Frothed steamed milk, a serving of rich espresso and a decadent rich hot chocolate mixed to make the ultimate espresso drink.
Orange Pekoe - Large sized tea leaf that is essentially intact after drying and sifting.
Roasting - Converting the green beans to roasted beans in a conversion called pyrolosis at a temperature of 400 to 550 Fahrenheit.
Red Eye: A shot of espresso in a cup of American style coffee.
Ristretto: A shot of espresso made with less water than usual to produce a stronger brew. Also called a short shot.
Robusta: The type of coffee bean from which most mass-produced coffee comes. It's higher yielding, less expensive to produce, and not as flavorful as arabica beans. Robusta contains more caffeine than arabica.
Short: An 8 ounce drink.
Skinny - An espresso drink made with non-fat milk.
Split Shot: A shot of espresso made with half regular and half decaf.
Sweet Nothing: A decaffeinated latte made with non-fat milk and artificial sweetener.
Tall: A 12 ounce drink
Tannin - A prominent chemical in tea that creates it pungency and taste. Tannin is responsible for the "drying" effect in your mouth when consuming teas.
Tisane - The European term for herbal infusion.
Upside Down: A drink in which the steamed milk and/or milk foam is added to the cup and the espresso is poured last.
Unleaded: A drink without caffeine
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