| Bean Types & Roasts | Bean Grinding & Storing | Type of Brews |
| Brewing Methods | Miscellaneous | Coffee House Lingo |
| BEAN
TYPES & ROASTS The general rule of thumb when buying coffee beans: you get what you pay for. For the best tasting cup of coffee, stick with more expensive, 100% Arabica beans. Coffee beans given tropical names refer to the source of the beans. While, European names refer to the type of roast. |
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| Robusta beans | Most ordinary coffee is made from this type of bean. Widely cultivated and less expensive. Low in flavor and aroma. Twice the caffeine as Arabica beans. | Primarily in Brazil and Indoensia, at lower altitudes. |
| Arabica beans | Produces a better cup of coffee than less expensive alternatives. High-end coffee, stronger taste, expensive. Contains half the caffeine that Robusta beans does. | Can be from Africa and Indonesia, from high altitudes. "Colombian" labels are a popular, 100% Arabica bean. |
| Roast | Cooking method used to bring out the rich flavor of the beans. | |
| Medium-Light Roast | Standard American roast. Not particularly strong or dark. | Commonly used in restaurants. |
| Medium-Dark Roast | Richer flavor, darker color. | Example: "Viennesse" roast |
| Dark Roast | Black, full-bodied. Commonly used for making espresso. | French or Italian roast |
| Decaffeinated | Not truly caffeine-free. Most of the caffeine has been removed. Still can contain a small amount. | Look for "Naturally Decaffeinated" beans, which means the caffeine has been removed without chemicals. |
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| BEAN
GRINDING METHODS For the best tasting coffee, begin with freshly ground beans and grind only as much as you need at that time. As soon as coffee beans are ground, they begin to lose flavor. Too fine a grind can clog your filter. Too coarse a grind can weaken your coffee. When using a hand-held grinder, shake the grinder as you process. Finer grinds are used for shorter brewing. *These are guidelines to help get you started. Grinding times may vary depending on person and equipment. STORING BEANS Coffee beans can be stored in a cool, dark cupboard sealed in an airtight container for up to 2 weeks. Beans can also be refrigerated for up to a month. Well-wrapped coffee beans can be frozen for up to three months. When refrigerating or freezing, the flavor could be compromised. Pre-ground coffee should be stored in an airtight container in a cool, dark place for up to 2 weeks. |
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| Coarse | Process for five to ten seconds. About the size of Kosher salt. | Intended for use with percolators and French Presses. |
| Medium | Process 10 to 13 sseconds. About the size of cornmeal. | Most popular grind. For use with electric drip. |
| Fine | Processed 15 to 20 seconds. | Not commonly used in the U.S. |
| Very Fine | Processed for 25 to 30 seconds. About the size of granulated sugar. | Commonly used for espresso. |
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| TYPE
OF BREWS There are four basic brews that start with espresso shots and steamed milk. The names given to the drinks refer to the amount of modifications. |
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| Espresso | One shot, strong flavor, often served in small amounts. Always served black. | Fast coffee. |
| Macchiato | Espresso with just a teaspoon full of milk. | Italian for "to stain, to mark." |
| Cappuccino | Equal amounts of coffee and steamed milk, topped with foam. | Variation: "Mochaccino" -- cappuccino with chocolate. |
| Café Latte, or Latte | 1/4 espresso and 3/4 milk. | "Latte" is Italian for milk. |
| Mocha | Espresso and steamed chocolate milk in equal parts, topped with foam from the steamed chocolate milk. | Various methods of making. |
| Ristretto | Short shot of espresso. | Strongest and most concentrated espresso drink. |
| Café Americano, or Americano | Espresso diluted with steamed water. | |
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| BREWING METHODS Start with the appropriate grind and cold tap or filtered/bottled water. Keep remaining brewed coffee warm by pouring into a thermos. A theroms will keep the coffee flavorful for several hours and not give off a burnt flavor. Measure 2 level tablespoons of ground coffee for every 6 fluid ounces (3/4 cup) of water. |
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| Automatic Electric Drip | Hot water passed slowly through ground coffee and filter into a pot. | |
| French Press, or Plunger Pot | Hot water, brought to just below boiling, is added to ground coffee held in a glass container. The coffee is steeped for a few minutes, then the plunger is pushed through the mixture to filter the ground coffee to the bottom of the container. |
Often finished result contains sediment, and cools quickly. |
| Percolator | Boiling water passed through ground coffee several times during brewing. | If brewed too long, results in a more bitter tasting flavor. |
| Espresso Machine | Boiling water passed through ground coffee several times during brewing.Forces hot water through coffee grounds. Allowed to drip directly into drinking cup. | |
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| MISCELLANEOUS | ||
| Acidity | Term used to describe a coffee flavor characteristic. Coffee that is smooth, rich and pleasing. | Does not refer to the actual acids contained in the coffee. |
| Aged | Coffees aged for at least one year. Have lost acidity and become sweet. | |
| Aroma | The odor of the coffee. | |
| Bitter | Coffee that has been brewed and left to heat for too long. | |
| Blend | Mixture of two or more individual varieties of coffee. | |
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| COFFEE HOUSE LINGO | |||||||||||
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| Barista | Expert espresso bartender. | ||||||||||
| Breve | Milk based espresso using cream. | ||||||||||
| Con panna | With whipped cream. | Literally translates "with fat." | |||||||||
| Crema | Tan colored foam that forms on top of an espresso shot. A result of brewing. | ||||||||||
| Decaf, or Unleaded | Very little caffeine, not entirely caffeine free. | ||||||||||
| Demitasse | Small cup, 2 - 3 oz., for serving straight espresso. | ||||||||||
| Dry cap, or No cap | No steamed milk. (Just foamed milk.) | ||||||||||
| Froth, or Foam | Milk aerated with hot steam to make the milk thick and foamy. | ||||||||||
| Half caf | Half regular and half decaf espresso. | Sometimes referred to as "schizo" -- referring to a patron who cannot make up their mind. | |||||||||
| Iced | Served over ice. | Not to be confused with a blended drink. | |||||||||
| Single shot, double, triple, quad | One shot of espresso, two shots, three shots, four shots. | Single shot also called "Solo." Double shot also called "Doppio." Quad shot also called "Double-Double." | |||||||||
| Skinny | Made with non-fat or skim milk. | ||||||||||
| Syrups | Flavored syrups added to the coffee. | ||||||||||
| Wet cap | Extra steamed milk. | ||||||||||
| Whipless | No whipped cream. | ||||||||||
| Why bother | Decaf and non-fat milk. | ||||||||||
| Without, or Foamless | No foam. | ||||||||||
| With wings, on wheels, with legs, on a leash | Take away, "to go." | ||||||||||
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