|
Aroma:
The fragrance inhaled by sniffing coffee can be described
as ranging from sweetly floral (jasmine) to sweetly
spicy (orange).
Acidity:
Have you ever referred to a cup of coffee as "strong"?
Most people describe acidic or a smoky flavored coffee
that way. Coffee acidity describes a pleasantly sharp,
"snappy" and lively quality that is considered a
positive attribute. Relative terms used to describe
acidity are mellow, soft, flat, dead, delicate, bland,
and rough.
Americano:
An espresso that has been diluted with hot water to make
the flavor less intense.
Body:
The
"mouth-feel" in terms of weight and texture. These terms
are best described as syrupy, harsh, lifeless, thin,
heavy, medium, muddy, and of course, full.
Blend:
Mixing two or more varieties of roasted coffee or
different roasts (light or dark) to produce a balanced,
pleasing taste. Many shops feature a "house" blend.
Crema:
The tan foam formed on the surface of the espresso during
the brewing process. The crema makes a "cap" which helps
retain the aroma and flavors of the espresso within the
cup. The presence of crema indicates an acceptable brew.
Espresso:
A method of quickly extracting the heart of coffee flavor,
under pressure, from specially roasted, finely ground
Arabica beans. 1-1/2 ounces of Espresso is known as a
"shot" and serves as the basis of many delicious coffee
drinks.
Flavor:
The combination of the aroma and the taste that the
coffee impresses in the mouth. Terms relating to flavor
are nutty, caramelly, earthy, spicy, fruity, smoky,
musty, rich, grassy, chocolaty, neutral, sweet, and
winey.
French or Italian Roast:
A style of roasting coffee beans that leaves them very
dark brown.
Froth/foam:
The term given to milk which has been made thick and
foamy by aerating it with hot steam
Latte:
Coffee with steamed milk, usually in a 1 to 3 ratio. It
can contain a flavored syrup and be topped with a layer
of froth.
|
