Here you will find coffee definitions that might be of interest to you. As time goes on you will find more and more added here.
Put one shot of espresso into a hot cup of water.
Several chemically unrelated series of complex organic acids have the ability to relieve mild to moderate pain through actions that reduce inflammation at its source. Acetylsalicylic acid, or aspirin, is the most widely used mild analgesic
The traditional term for an individual who works in a coffee shop (or café), barista is a professional which comes from the Italian word for “bartender” or “drink preparer”. In traditional use, Baristas refer to those who make a variety of custom ordered drinks, and the term has become popular in both European and Western cultures.
For coffee shops and restaurants which produce a high volume of coffee beans, batch roasters provide a way to roast a complete set of beans. With a finite roasting time, the batch roaster can provide a timely way to serve fresh coffee, giving cafes a unique aroma and access to freshly brewed coffee.
Cafe con leche:
A standard coffee variant, cafe con leche is prepared with a combination of espresso and steamed milk. The traditional blend contains between one to two ounces of espresso with six ounces of steamed milk, which can then be sweetened with syrup or sugar.
A traditional Italian coffee drink, macchiato means “marked coffee” for its specialty mix. To make a café macchiato, one must combine espresso with a topping of foaming milk to give it a unique profile.
The equivalents of a café latte with chocolate flavors, café mochas have become a popular variant on traditional chocolate flavors. The drink is made by combining espresso with steamed milk and melted chocolate – while chocolate syrup is most common, it can also be made with melted pure chocolate. The drink is commonly topped with whipped cream, chocolate shavings and spices such as cinnamon.
A compound found naturally in coffee and more than 60 other plants. It's an odorless, slightly bitter-tasting solid that dissolves easily in water or alcohol.
Made with 1/3 espresso, 1/3 foamed milk, and 1/3 steamed milk. You mix the espresso and the steamed milk, leaving the foamed milk on top of the beverage.
A crystalline acid C16H18O9 occurring in various plant parts (as in coffees beans).
Coffee Flavor Terms:
Terms describing the various flavors and tastes of different blends and brands of coffees.
A traditional small cup which is used to serve espresso, demitasse means literally “half cup” in French. Generally less than half the size of a traditional coffee mug, it is used to serve specialized coffee drinks on local cafes.
One shot of hot water mixed with two shots of espresso.
Used in cappuccinos and lattes. This beverage is much more concentrated and richer than your normal brew of coffee. It is made by drawing steam under pressure thru ground coffee.
Made with 2/3 steamed milk and 1/3 espresso.
Espresso with foamed or steamed milk on top.
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