Coffee Terms

Acidity  A gentle twineyness found in the body of a good cup of coffee or espresso.  A moderate amount of acidity adds balance to the flavor of coffee.

Aftertaste  The finish taste that clings to your palate after sampling coffee or espresso.

Americano  A gourmet style of coffee made by pouring 1 to 2 shots of espresso over a 6 oz. cup of hot water.  The crema will rise to the top.

Balance  This refers to coffees that hafve just the right mix of flavor, aroma, and body.  Balance can also be used to describe a coffee blend.

Barista  An expert at preparing espresso beverages.

Brevé  Any milk-based espresso beverage that uses Half-and-Half instead of milk.  Brevés can also be flavored.

Cappuccino  An espresso beverage topped with equal parts of steamed and foamed milk (wet cappuccino).  A dry cappuccino is topped with all foamed cappuccino.  Cappuccinos are dusted with nutmeg, cinnamon, or chocolate.

Doppio  Double shot of espresso topped with a dollop of whipped cream.

Espresso Romano  A serving of straight espresso with a twist of lemon added.

Latte  An espresso-based beverage created by pouring steamed and foamed milk over the top of the espresso.  The pour allows the milk and espresso to marbelize, aiding to a very dense mixture that can be enjoyed with the first sip.

Latteccino  An espresso-based beverage with two parts steamed milk and one part foamed milk--a cross between a cappuccino and a latte.

Lungo  Italian "long."  Lungo is a long shot of espresso.  This extraction usually takes 25-30 seconds.

Mocha  A chocolate flavored latte with an option of whipped cream for garnish and enjoyment.

Ristretto  A short pour of espresso, highly concentrated.  This pour uses three-quarters to one ounce of hot water to extract the correct espresso.