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Café au Lait - A coffee drink made combining coffee and scalded milk. The amount of milk used varies from one recipe to the next but it is usually 1/2 to 2/3 milk. Caffè Americano - A single or double shot of espresso coffee poured over about six ounces of hot water. Caffè Latte - A single shot or double shot of espresso coffee combined with about three times as much steamed milk and often topped with a decorative design called a rosetta. Caffeine - The substance that is responsible for the stimulating effect of coffee. Caffeine is odorless and nearly tasteless. Cappuccino - An espresso drink made by mixing a single shot of espresso coffee and a generous portion of steamed milk. Caturra - A modern hybrid variety of the Arabica coffee tree. It grows more quickly and is more resistant to disease then traditional varieties of Arabica. However, many people insist that it does not taste as good as the traditional varieties like bourbon and typica. Celebes - Gourmet coffee from Indonesia. The best come from the Kalossi and Toraja regions. This coffee is well known for its full body and complex flavor. Chaff - Flakes from the skin of coffee fruit which doesn't come loose when processed. These flakes tend to come loose and float freely during and after roasting. Cherry - Describes the fruit of a coffee tree. A single cherry actually contains two coffee beans. Chiapas - A coffee growing region in Mexico. Also referred to as Tapachula, Chiapas coffees are often compared to Guatemala coffees. Cinnamon Roast - A synonym for lightly roasted coffee beans. This roasting style is rarely ever used with on gourmet coffee beans. City Roast - A synonym for coffee beans roasted to medium dark, somewhere between medium brown and dark roast. This roasting style results in a smoother cup of coffee but also sacrifices some of flavor. Clean - A term to describe a coffee that is free of any unpleasant flavors caused by processing. Coffee Oil - A substance created during the roasting process. Cold-Water Method - A method of brewing coffee in which the coffee grounds are soaked in a small amount of cold water for ten hours or more. The coffee grounds are then strained out. The coffee can then be stored and later mixed with hot water for consumption. This method produces a very light, easy-to-drink cup of coffee. Colombia - A country well known for its coffee. This has more to do with very successful ad campaign than gourmet coffee though. Columbia does produce some great gourmet coffees though, the best of which is Columbia Supremo. Commercial Coffees - The type of pre-ground coffees you can find in any supermarket. They are sold in mass quantities and disgusted by brand name. Commercial coffees are made with low quality coffee beans. Complexity - A term used to describe a coffee which displays a variety of flavors. Continental Roast - Refers to coffee beans which are roasted darker than what is considered normal (medium brown). The acidity of the coffee weakens while allowing a strong bitter-sweet taste to emerge. Continuous Roaster - A machine which continuously roasts coffee beans, as opposed to roast them one batch at a time. Costa Rica - Some of the best coffees in the world come from Costa Rica. Look for the market names Tarrazu and Alajuela for two of best. Cupping - A used name for the evaluation of coffee, usually by a professional. The four main categories used to describe gourmet coffees are acidity, aroma, body and flavor. | |
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