tlcorbin
Hazel CastilloAh, Blessed Coffee
May 2nd 2008 04:00
Have ya ever had one of those days that just beat the stuffing out of you, I did, a weeks worth of them; can they be returned for a do over? Well, hey, c’mon in and have some hot chocolate and Danish, we’ll chat.
Do know anything about the following? I sure didn't, sigh, just when you think you know whats what, stuff changes.
Coffee Terminology:
Acidity: a sharp, pleasing quality that highlights the flavor and creates a lively cup. A coffee's acidity level can be high, medium, low or nonexistent, in which case the coffee tastes flat and dull.
Aroma: the fragrance of brewed coffee. It can be lacking, faint, delicate, moderate,
Bitter: a harsh, unpleasant taste detected on the back of the tongue. Coffee that has been over-extracted or over-roasted is often bitter.
Blend: a mixture of two or more single origins of coffee.
Body: the impression of weight and texture in the mouth. Coffees can be watery, thin, slight, light, medium, full, heavy, thick or even syrupy in body. Textures include oily, buttery, rich, smooth, and chewy. Body also varies with the brewing process. (French Press coffee, for example, has a much heavier body than drip coffee).
Barista: Coffee barkeep and espresso expert.
Breve (BRE-vay): Any drink made with half-and-half instead of milk. Examples include latte breves and espresso breves.
CafÈ Americano: A very smooth espresso drink made with espresso and hot water
CafÈ au Lait (caf-fay-o-LAY): This drink is made ‡ steamed milk and ‡ brewed coffee.
CafÈ Latte (caf-fay-LAH-tay): Italian for coffee and milk, this drink is made by filling the glass three-quarters full with steamed milk, adding a shot of espresso and topping with a thin layer of soft foam.
CafÈ Mocha (caf-fay-MO-kah): " Coffee and chocolate " in Italian, this drink is made by filling the glass three-quarters full with steamed chocolate milk, adding a shot of espresso and topping with a thin layer of soft foam.
Cappuccino (cap-oo-CHEE-no): Made with one-third espresso, one -third steamed milk and one-third milk foam.
Crema (CRAY-mah): The caramel-colored froth that appears on top of a quality shot of espresso during the brewing process. The crema helps to seal in the flavors of the espresso.
Demitasse: a small cup used for serving espresso. French or "half cup"
Doppio: Italian for "double shot of espresso."
Earthy: a spicy, "of the earth" taste mostly found in Indonesian coffees.
Espresso (ess-PRES-oh): Coffee made by the Italian method, using a small amount of water, finely ground coffee and high water pressure to extract the best flavors from the coffee.
Espresso Long Shot: a shot of espresso that is allowed to brew for longer than the normal brewing time. Since more water runs through this shot, it may become over-extracted.
Espresso Ristretto: Italian for "restricted," a ristretto shot is produced by stopping the brew process prematurely. It is made with about half the amount of water but the same amount coffee as a regular espresso. The goal is to make a thicker, stronger tasting and more flavorful espresso.
Espresso con Panna: a shot of espresso with whipped cream.
Eye Opener: a cup of brewed coffee with a shot of espresso.
Foam/Froth: milk that has been made thick and foamy by aerating it with a hot steam wand
Flat: a dull, lifeless quality due to lack of acidity.
Flavor: The total impression of a coffee described in terms such as aroma, acidity and body.
Fruity: a flavor taint that is said to come from overripe fruit pulp.
Grouphead: the silver part of the espresso machine where portafilters are inserted for brewing.
Light: Used to describe aroma, acidity or body.
Macchiato: a shot of espresso with milk foam
Mellow: a full, well-balanced, satisfying coffee, Implies low or medium acidity.
Nutty: a specific flavor nuance suggesting almonds or other nuts. Can also be used to describe a coffee with a lack of flavor.
Portafilter: The cupped handle on the espresso machine that holds the coffee during the brewing process. Available in single, double and triple sizes for multiple drink making.
Rich: Indicates deep and complex flavor and a full body.
Solo: A single shot of espresso.
Split: Half regular/half decaf coffee or espresso.
Steam Wands: The silver wands on either side of the espresso machine used for heating/steaming milk. Steam wands are very hot during and after use, so exercise extreme caution.
Sour: not to be confused with acidity. A distinctively sour, rank or rancid taste is a defect often due to improper processing.
Spicy: a fine aroma or flavor that hints of particular spices.
Single Origin/Varietal: The term used for the coffee that comes from a specific geographical region. Sumatra, Kenya, Costa Rica and Java are examples of single origins/varietals. Just as with wine, the taste of a single origin/varietal is affected by the soil, climate and cultivation methods used to produce it. Single Origins/Varietals are unblended.
I stand amazed and underwhelmed at the plethora of terminology associated with coffee; all I really want to do is drink it, but, I thought a little educating wouldn't hurt.
Have you met Medford yet? He’s moved in with Tisha and I, he helps out in the storage room keeping it pest free, here let me show you a picture of him.
This one (the couch scene) is pre rehab,
and this one is post rehab. Alaskan cats need attitude to survive this area.
Raven
Do know anything about the following? I sure didn't, sigh, just when you think you know whats what, stuff changes.
Coffee Terminology:
Acidity: a sharp, pleasing quality that highlights the flavor and creates a lively cup. A coffee's acidity level can be high, medium, low or nonexistent, in which case the coffee tastes flat and dull.
Aroma: the fragrance of brewed coffee. It can be lacking, faint, delicate, moderate,
Bitter: a harsh, unpleasant taste detected on the back of the tongue. Coffee that has been over-extracted or over-roasted is often bitter.
Blend: a mixture of two or more single origins of coffee.
Body: the impression of weight and texture in the mouth. Coffees can be watery, thin, slight, light, medium, full, heavy, thick or even syrupy in body. Textures include oily, buttery, rich, smooth, and chewy. Body also varies with the brewing process. (French Press coffee, for example, has a much heavier body than drip coffee).
Barista: Coffee barkeep and espresso expert.
Breve (BRE-vay): Any drink made with half-and-half instead of milk. Examples include latte breves and espresso breves.
CafÈ Americano: A very smooth espresso drink made with espresso and hot water
CafÈ Latte (caf-fay-LAH-tay): Italian for coffee and milk, this drink is made by filling the glass three-quarters full with steamed milk, adding a shot of espresso and topping with a thin layer of soft foam.
CafÈ Mocha (caf-fay-MO-kah): " Coffee and chocolate " in Italian, this drink is made by filling the glass three-quarters full with steamed chocolate milk, adding a shot of espresso and topping with a thin layer of soft foam.
Cappuccino (cap-oo-CHEE-no): Made with one-third espresso, one -third steamed milk and one-third milk foam.
Crema (CRAY-mah): The caramel-colored froth that appears on top of a quality shot of espresso during the brewing process. The crema helps to seal in the flavors of the espresso.
Demitasse: a small cup used for serving espresso. French or "half cup"
Doppio: Italian for "double shot of espresso."
Earthy: a spicy, "of the earth" taste mostly found in Indonesian coffees.
Espresso (ess-PRES-oh): Coffee made by the Italian method, using a small amount of water, finely ground coffee and high water pressure to extract the best flavors from the coffee.
Espresso Long Shot: a shot of espresso that is allowed to brew for longer than the normal brewing time. Since more water runs through this shot, it may become over-extracted.
Espresso Ristretto: Italian for "restricted," a ristretto shot is produced by stopping the brew process prematurely. It is made with about half the amount of water but the same amount coffee as a regular espresso. The goal is to make a thicker, stronger tasting and more flavorful espresso.
Espresso con Panna: a shot of espresso with whipped cream.
Eye Opener: a cup of brewed coffee with a shot of espresso.
Foam/Froth: milk that has been made thick and foamy by aerating it with a hot steam wand
Flat: a dull, lifeless quality due to lack of acidity.
Flavor: The total impression of a coffee described in terms such as aroma, acidity and body.
Fruity: a flavor taint that is said to come from overripe fruit pulp.
Grouphead: the silver part of the espresso machine where portafilters are inserted for brewing.
Light: Used to describe aroma, acidity or body.
Macchiato: a shot of espresso with milk foam
Mellow: a full, well-balanced, satisfying coffee, Implies low or medium acidity.
Nutty: a specific flavor nuance suggesting almonds or other nuts. Can also be used to describe a coffee with a lack of flavor.
Portafilter: The cupped handle on the espresso machine that holds the coffee during the brewing process. Available in single, double and triple sizes for multiple drink making.
Rich: Indicates deep and complex flavor and a full body.
Solo: A single shot of espresso.
Split: Half regular/half decaf coffee or espresso.
Steam Wands: The silver wands on either side of the espresso machine used for heating/steaming milk. Steam wands are very hot during and after use, so exercise extreme caution.
Sour: not to be confused with acidity. A distinctively sour, rank or rancid taste is a defect often due to improper processing.
Spicy: a fine aroma or flavor that hints of particular spices.
Single Origin/Varietal: The term used for the coffee that comes from a specific geographical region. Sumatra, Kenya, Costa Rica and Java are examples of single origins/varietals. Just as with wine, the taste of a single origin/varietal is affected by the soil, climate and cultivation methods used to produce it. Single Origins/Varietals are unblended.
I stand amazed and underwhelmed at the plethora of terminology associated with coffee; all I really want to do is drink it, but, I thought a little educating wouldn't hurt.
This one (the couch scene) is pre rehab,
Raven
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Comment by Hazel Castillo
Working Title
Cirrus Cloud
Parent Adventures
i'm still there
**coffee spiked zombie walking**
Comment by AmyHuang
Project Job Search
Travel Debate
Travel String
Love Adventures
And the Cafe Latte definition is a little different to what my sister taught me but I guess even with coffee there are different interpretations... instead of the thin layer of foam, the foam apparently should take 1/4 thickness of the entire drink.
But isn't it fascinating!!
Comment by tlcorbin
Coffee Quip
~ ~ ~
Hi Amy, I am just amazed at the variety of terminology, it staggers the imagination. Glad to hear that you are up on the language of coffee. Do you tutor?
Raven
Comment by Winston
Small Thoughts on Big Questions
When you go to visit friends they offer you coffee. Out to dinner, what do they offer you with desert? Coffee. I'm almost always the odd-man-out, refusing it without fail. I wander alone, in a coffee-less wasteland, able only to envy those around me who derive so much obvious pleasure from that vile, black liquid.
I regret my lack of coffee-love.
Comment by tlcorbin
Coffee Quip
I grew up drinking hot coffee with sugar; starting before I went to kindergarten, I drank a mild cup of coffee, odd huh?
It's probably an acquired taste.
Raven
Comment by Winston
Small Thoughts on Big Questions
Yeah, my wife's step-sisters are all teenagers and a couple of them LOVE coffee. I just never acquired that taste at a young age. It's sort of like golf, in my case: it looks nice, and people seem to enjoy it, but it's just not for me.
Comment by tlcorbin
Coffee Quip
Raven
Comment by katyzzz
Photography Tips
MS Paint Art
I love iced and hot chocolate although some are much better than others. Especially the iced variety but a good one in yum.
I'd order a flat black but I don't drink coffee and that eclair, oh Raven, you are naughty.
Love the cat.
Guess I'll have a jaffa milkshake, fancy having to go all the way to Alaska to get one, and well.. do you have a simple vegetarian sandwich made with Rye, it's the insides you know. More's the pity.
Love the opening pic, it's a pity we can't read it, but we get the message.
I'm working on my attitude, trying to get it WORSE not better, way to go. CAT is inspiring, wonder what he'll do to that other one in the hammock, better known as cat's cradle.
Just had a brain wave and enlarged the pic, what a story, he he he he he ha ha ha ha
Comment by tlcorbin
Coffee Quip
Sliced avocado, tomato, zucchini, asparagas spears and water crest ok? We've got cheese and turkey or smoked salmon and creamed cheese to go with the veggies if you like.
Medford promised to leave snooze kitten alone provided they time share the hammock, it was a reasonable request and kit agreed to the time share.
Raven
Comment by AmyHuang
Project Job Search
Travel Debate
Travel String
Love Adventures
Comment by katyzzz
Photography Tips
MS Paint Art
Comment by tlcorbin
Coffee Quip
~ ~ ~
hahaha, they've drawn the line at the entry their private litter boxes, there two of them katyzzz.
On a slow hot day, a cool veggie sandwich and cold buffalo rump lasagna with a triple rich hot chocolate can really put the zip back into the lethargic party goer.
Raven
Comment by Krystal
feelings
dogoops, I mean cat. Here puss, puss, puss, just love that cat with attitude, and if we can't catch her I'll just have a hot brown bear please, I see you've cleaned up the place a bit, well done, the cold weather keeping you inside perhaps?Comment by tlcorbin
Coffee Quip
One hot Brown Bear Brownie with attitude coming up.
Raven