Coffee Java Jargon @ The ShoppingPlace

Aroma: The fragrance inhaled by sniffing coffee can be described as ranging from sweetly floral (jasmine) to sweetly spicy (orange).

Acidity: Have you ever referred to a cup of coffee as "strong"? Most people describe acidic or a smoky flavored coffee that way. Coffee acidity describes a pleasantly sharp, "snappy" and lively quality that is considered a positive attribute. Relative terms used to describe acidity are mellow, soft, flat, dead, delicate, bland, and rough.

Body: The "mouth-feel" in terms of weight and texture. These terms are best described as syrupy, harsh, lifeless, thin, heavy, medium, muddy, and of course, full.

Blend: Mixing two or more varieties of roasted coffee or different roasts (light or dark) to produce a balanced, pleasing taste. Many shops feature a "house" blend.

Burr mill: The preferred tool for grinding coffee. A grinder's burrs are two corrugated steel cylindrical plates with cutting edges. Adjustable, they slice or shave the beans to a consistent grind.

Caffeine: The drug found in coffee. Caffeine is a bitter white alkaloid, used in medicine chiefly as a mild stimulant and to treat certain types of headaches.

Café au lait: French style coffee made by simultaneously pouring coffee and boiled milk into a cup.

Crema: The tan foam formed on the surface of the espresso during the brewing process. The crema makes a "cap" which helps retain the aroma and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew.

Espresso: A method of quickly extracting the heart of coffee flavor, under pressure, from specially roasted, finely ground Arabica beans. 1-1/2 ounces of Espresso is known as a "shot" and serves as the basis of many delicious coffee drinks.

Flavor: The combination of the aroma and the taste that the coffee impresses in the mouth. Terms relating to flavor are nutty, caramelly, earthy, spicy, fruity, smoky, musty, rich, grassy, chocolaty, neutral, sweet, and winey.

French or Italian roast: A style of roasting coffee beans that leaves them very dark brown.

Froth/foam: The term given to milk which has been made thick and foamy by aerating it with hot steam

Latte: Coffee with steamed milk, usually in a 1 to 3 ratio. It can contain a flavored syrup and be topped with a layer of froth.

Roasts: Varietals or blends roasted to a specific color, such as Full City Roast, Continental Roast, and French Roast.

Varietals: A single bean type from a country, region or estate, such as Guatemala Antigua, Costa Rica Tarrazu and Colombian Supremo.

Espresso: A 1-1/2 ounce portion of this dark, rich brew is a "single" and is usually served in a 3 ounce demitasse cup.

Americano: An espresso that has been diluted with hot water to make the flavor less intense.

Café con leche: Espresso with enough steamed milk to fill an 8 ounce cup.

Caffè con panna: Espresso served topped with a dollop of whipped cream.

Caffè corretto: Espresso "corrected" by adding grappa, cognac, or liqueur.

Caffè creme: Espresso combined with 1 ounce of heavy cream.

Caffè freddo: Chilled espresso and ice served in a tall glass.

Caffe latte: Espresso with steamed milk, topped with foamed milk.

Caffè lungo: The same as an Americano.

Caffè macchiato: Espresso marked with 1 to 2 tablespoons of foamed milk. (Macchiato means "marked" in Italian.)

Caffè mocha: Espresso, chocolate syrup, and steamed milk, topped with whipped cream and cocoa powder.

Caffè ristretto: "Concentrated" espresso: the same amount of coffee is used to make a small cup that is normally used in making a traditional large cup.

Cappuccino: Espresso, steamed milk and frothed milk in equal proportions. The frothy "cap" may be garnished with sprinkled chocolate or cocoa, cinnamon, vanilla powder or sugar crystals.

Cappuccino chiaro: A lighter cappuccino made with less espresso than the traditional cappuccino.

Cappuccino scuro: Dark cappuccino made with more espresso than the traditional cappuccino.

Coffee granita: Frozen, shaved ice made from milk, sugar, and espresso.

Doppio: 2 shots of espresso.

Double no fun: Caffè latte made with nonfat milk and decaf espresso. (Why bother?)

Double tall skinny: Double espresso and steamed nonfat milk.

Grande: A 16 ounce cup or glass of coffee, latte, or cappuccino.

Harmless: Latte made with decaf espresso.

Iced cappuccino: Double espresso in a 12 ounce glass with ice, cold milk, and steamed milk foam.

Iced espresso: Double espresso with ice served in an 8 to 10 ounce glass.

Latteccino: A frothier latte or a milkier cappuccino.

Latte macchiato: A glass of steamed milk marked with espresso.

Mochaccino: A cappuccino with steamed chocolate milk.

No fun: Caffè latte made with decaf espresso.

Short single: A single shot of espresso with the standard amount of milk (for a latte) or water (for an Americano).

Single: A shot of espresso; 1-1/2 to 2 ounces.

Skinny: Latte made with 1 percent or nonfat milk

Tall: A single shot of espresso with extra milk (for a latte) or water (for an Americano), served in a 10 to 12 ounce cup.

Thunder thighs: Double mochaccino made with whole chocolate milk and extra whipped cream.