Espresso
An Italian method of brewing coffee using pressure and heat, measuring 1 to 1 1/2 ounces.
Crema
The dense, chestnut coloured froth that tops genuine espresso.
Ristretto
Espresso cut "short" ( to an ounce) to boost intensity.
Doppio
A double espresso; no more than three ounces; served in rounded six-ounce cup.
Double
Double the espresso, not double the size.
Americano
Double shot of espresso diluted by four or five ounces of water.
Macchiato
A single or double espresso stained with a teaspoon of foamed milk served in a 4 ounce cup.
Cappuccino
Typically one-third espresso, one-third steamed milk, one-third foamed milk.
Classic Cappuccino
Espresso shot topped with foamed milk.
Caffé latte
Double espresso in steamed milk.
Caffé mocha
Espresso shot mixed with chocolate syrup and steamed milk.
Breve
A caffé latte made with half and half instead of milk.
Café au lait
Equal amounts of strong filtered coffee and heated milk often served in large cups that resemble bowls and typically consumed with rolls or pastry at breakfast
Steamer
A steamed milk drink made with flavoured syrups.
Short
An 8-ounce drink
Tall
a 12-ounce drink
Grande
A 16-ounce drink
Skinny
A coffee drink made with skim milk; ie. a skinny Café au Lait
Acidity
A sharp, pleasing piquant quality that points up coffee's flavour and gives it sharp, verve, liveliness in the cup. Acidity may be medium, light, low or lacking in the cup. Acidity is a characteristic of high grown coffee.
Aroma
Refers to the odour of the prepared coffee beverage. It may be lacking, faint, delicate, moderate, strong, or fragrant. It is a distinctive characteristic.
Bitter
A harsh, unpleasant taste selected on the back of the tongue. Found in over-extracted brews as well as over-roasted coffees.
Body
The tactile impression of weight and texture in the mouth. Coffees may be watery, thin, slight, light, medium, full, heavy, thick, or even syrupy in body, as well as buttery, oily, rich, smooth, chewy, etc., in texture. Easiest to detect in full-strength coffee.
Rich
Indicates depth and complexity of flavour and full body.
Spicy
Said of fine aroma or flavour suggestive of spices.
Stale
Roasted coffee that has faded in quality after excessive exposure to air. Aroma of stale coffee changes from flat to rancid and finally to cocoa-like; the flavour of stale coffee changes from bitter to rancid and tastes cardboardy.
Strong
Term used to indicate intensity of either defects or virtues (strong-flavoured, strong-sour taste).
Sweet
Said of a smooth, palatable coffee free from taints or harshness. Also soft.
Thin
Said of coffees with watery body and lacking flavour; typical of low-grown coffee.
Winy
Sometimes used to indicate thick body and mellow quality, but also used to denote a sappy, vinous acidity. Characteristic of certain fine coffees.
An Italian method of brewing coffee using pressure and heat, measuring 1 to 1 1/2 ounces.
Crema
The dense, chestnut coloured froth that tops genuine espresso.
Ristretto
Espresso cut "short" ( to an ounce) to boost intensity.
Doppio
A double espresso; no more than three ounces; served in rounded six-ounce cup.
Double
Double the espresso, not double the size.
Americano
Double shot of espresso diluted by four or five ounces of water.
Macchiato
A single or double espresso stained with a teaspoon of foamed milk served in a 4 ounce cup.
Cappuccino
Typically one-third espresso, one-third steamed milk, one-third foamed milk.
Classic Cappuccino
Espresso shot topped with foamed milk.
Caffé latte
Double espresso in steamed milk.
Caffé mocha
Espresso shot mixed with chocolate syrup and steamed milk.
Breve
A caffé latte made with half and half instead of milk.
Café au lait
Equal amounts of strong filtered coffee and heated milk often served in large cups that resemble bowls and typically consumed with rolls or pastry at breakfast
Steamer
A steamed milk drink made with flavoured syrups.
Short
An 8-ounce drink
Tall
a 12-ounce drink
Grande
A 16-ounce drink
Skinny
A coffee drink made with skim milk; ie. a skinny Café au Lait
Acidity
A sharp, pleasing piquant quality that points up coffee's flavour and gives it sharp, verve, liveliness in the cup. Acidity may be medium, light, low or lacking in the cup. Acidity is a characteristic of high grown coffee.
Aroma
Refers to the odour of the prepared coffee beverage. It may be lacking, faint, delicate, moderate, strong, or fragrant. It is a distinctive characteristic.
Bitter
A harsh, unpleasant taste selected on the back of the tongue. Found in over-extracted brews as well as over-roasted coffees.
Body
The tactile impression of weight and texture in the mouth. Coffees may be watery, thin, slight, light, medium, full, heavy, thick, or even syrupy in body, as well as buttery, oily, rich, smooth, chewy, etc., in texture. Easiest to detect in full-strength coffee.
Rich
Indicates depth and complexity of flavour and full body.
Spicy
Said of fine aroma or flavour suggestive of spices.
Stale
Roasted coffee that has faded in quality after excessive exposure to air. Aroma of stale coffee changes from flat to rancid and finally to cocoa-like; the flavour of stale coffee changes from bitter to rancid and tastes cardboardy.
Strong
Term used to indicate intensity of either defects or virtues (strong-flavoured, strong-sour taste).
Sweet
Said of a smooth, palatable coffee free from taints or harshness. Also soft.
Thin
Said of coffees with watery body and lacking flavour; typical of low-grown coffee.
Winy
Sometimes used to indicate thick body and mellow quality, but also used to denote a sappy, vinous acidity. Characteristic of certain fine coffees.
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