Americano: A serving of espresso, diluted with hot water to make a full cup of great
Acidity: The sharp lively quality characteristic of high-grown coffee, tasted mainly at
Aroma: The fragrance of freshly brewed coffee. The smell of coffee grounds is referred
Bitter: The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter.
Bland: The pale flavor often found in low grown robusta coffees. Also caused by under-
Blend: A mixture of two or more individual varietals of coffee.
Body: The tactile impression of the weight of the coffee in the mouth. May range from
Café Americano: Espresso that is cut with very hot water to fill an American size cup.
Café Au Lait: This is French for "coffee and milk." This drink is made with equal parts
Caffé Breve: Latte made with steamed half `n' half.
Caffé Latte: A serving of espresso with steamed milk, topped with a small amount of
Cafe Mocha: This can be prepared a variety of ways. Basically this is a chocolate cafe
Caramel Macchiato: A drink that resembles a latte' but, is made with Vanilla
Cappuccino: A serving of espresso with equal parts of steamed milk and foam (wet). A
Con panna: Straight shot of espresso topped with whip cream.
Crema: The dense, golden foam that forms on the top of a fresh shot of espresso.
Cupping: While tasting wine is called "tasting", tasting coffee is called "cupping".
Decaf: Shortened term for decaffeinated coffee.
Espresso: According to Webster's New World dictionary, espresso is defined as coffee
Espresso Breve: Espresso with half and half.
Espresso Macchiato: A double shot of espresso with a small amount of Steamed milk
Espresso Doppio: Two shots of espresso with an equal amount of hot water added.
Espresso Lungo: A "long" pour of espresso. A pour that goes 35 seconds instead of 30.
French Roast: Dark Roasted. Taste bittersweet but not like burnt charcoal.
Froth or Foam: Milk which has been made thick and foamy by aerating it with hot steam.
Half Caff: Espresso made with half regular and half decaf Espresso.
Latte’: A shot or two of espresso that has been poured into a cup filled with steamed
Latte' Macchiato: A cup of steamed milk with a small amount of espresso added.
Mocha: Typically used when ordering a caffe mocha latte. It is simply a latte with
Skinny: An espresso drink made with Skim or Nonfat milk.
tasting coffee.
the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT
the same as bitter or sour and has nothing to do with pH factors. Coffees are low in
acidity, between 5 and 6 on the pH scale.
to as the Bouquet.
Over-extraction (too little coffee at too fine a grind) can cause a bad bitterness.
extraction (too little coffee or too course a grind).
thin to medium to full to buttery to syrupy. The sense of heaviness or richness (mouthfeel
and texture at the back of the tongue). Body describes the depth of flavor, often in terms
such as "rough" or "water". This should be a strong, full, pleasant characteristic.
of coffee and milk poured simultaneously into a cup.
foam.
latte. Often prepared with whipped cream on top.
syrup and drizzled with Heavy Caramel.
serving of espresso with all foam (dry).
prepared in a special machine from finely ground coffee beans, through which steam
under high pressure is forced.
added.
milk and topped off with foamed milk (about a 1/4").
chocolate added to it. Mocha is actually a port where Yemen coffees were formerly
shipped through. The Port of Mocha has been closed for many years due to a sand bar.