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Glossary
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A - D |
E - H |
I - P |
Q - Z
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Earthy
An unclean smell or taste that can be specific, such as sourness or mustiness, or a more generalized taint that reminds one of eating dirt. The spicy "of the Earth" taste of Indonesian coffees.
Espresso
A one-ounce shot of intense, rich black coffee made and served at once. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure.
Espresso Breve
Espresso with light cream.
Espresso can Panna
A shot of coffee topped with whipped cream.
Espresso Lungo
A shot that is pulled long for a bit of extra espresso. While many believe that this maximizes the caffeine, in most shops it merely produces a bitter cup.
Espresso Macchiato
Espresso with a minimal amount of steamed milk on top.
Espresso Ristretto
A shorter draw. The goal being a thicker and more flavorful espresso.
Exotic
Unusual aromatic and flavor notes, such as berry or floral.
Flat
Used when describing bouquet to denote a lack of strong perceptions in fragrance, aroma, and aftertaste; also called dead.
Flat White (Australian)
Espresso with hot milk, in a cup.
Flavor
The experience of aromatics once the coffee is in the mouth.
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.
Fragrance
The aromatic sensations inhaled by sniffing; can be described as ranging from floral to spicy.
French press/plunger pot
A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger that presses the grounds to the bottom of the pot. Also referred to as a Bodum.
French Roast
Dark Roasted. Bittersweet taste but not like burnt charcoal.
Froth/foam
The term given to milk which has been made thick and foamy by aerating it with hot steam.
Fruity
An aromatic sensation reminiscent of citrus fruit or berries.
Hard bean
Coffee grown at relatively high altitudes (4,000 - 4,500 feet). Beans grown at these high altitudes mature more slowly and are harder and denser than other beans. They are therefore more desirable than others.
Harmless
A double shot of decaffeinated coffee and non-fat milk.
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