The coffee industry is an ever expanding and innovating industry and because of this coffee itself has become a bit of a new language we must learn. We would like to present to you the Bean Giving dictionary, a failsafe guide to all things coffee.
Latte – Espresso with steamed milk and 2-3cm of foam
Flat White – An Australian invention, espresso with steamed milk and 1-2cm of foam
Cappuccino – Espresso with steamed milk, 4-6cm of foam and a dusting of chocolate
Long Black – Espresso shot extracted over hot water
Espresso – Concentrated coffee made when hot water is forced at pressure through fine coffee grounds
Macchiato – Espresso topped with a dollop of foam
Piccolo – A ‘mini latte’ served in an espresso cup
Mocha – Espresso mixed with chocolate and topped with milk
Ristretto – The first half of an espresso shot for a more concentrated flavour
Affogato – An espresso shot served over ice-cream
Cold Brew – Coffee which is steeped overnight in room temperature water, then strained to be served over ice
Crema – The caramel-coloured emulsified oils that sit on top of an espresso shot
Single Origin – Coffee beans which have been sourced from a single location such as Jamaica Blues Single Origin which sources its coffee beans from Costa Rica
Filter Coffee – Drip coffee made with a ground coffee placed into a ceramic, glass or plastic cone lined with a paper filter
Magic – A double ristretto which is served in a ‘cup’ that is only filled ¾ of the way
~Happy Coffee-ing ~
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