The Coffee Dictionary: An A-Z of coffee, from growing & roasting to brewing & tasting

Product Information

The menu boasts fresh ingredients, resulting in vegan-friendly offerings like (non-bacon) BLTs, nachos, and a tempeh sandwich that won’t break the bank. We pride ourselves on our proprietary and unique ingredients as well as our creative and delicious monthly rotating menus! The content is fascinating and informative - although at times I found myself wanting a little more, eg Just how much should you tamp the coffee in an espresso machine, medium pressure or really hard? Pour Over: A brewing method where hot water is poured over ground coffee beans held in a filter that is resting over a coffee cup or vessel. Each subject goes very nicely in depth but not to the point where it becomes long and boring to read.

This is one of the complaints that people sometimes have of cold brew coffee, where it is the brew method that lessens the acidity of the final beverage.As the solution is depressurised, and the CO2 evaporates, the pure caffeine is captured and removed. Cold Brew: Very Coarse ground coffee beans steeped in chilled or room temperature water for 12 hours or more.

Fairtrade coffee: Refers to coffee beans that have been produced to fair trade standards and ensures the coffee farmer is fairly compensated for their produce. Commonly found on entry-level espresso machines to help improve the consistency of espresso as the quality of the grind and tamp is less important. TERROIR denotes the influence of geography, geology, and climate on the unique taste qualities of a coffee.French Press: (Also known as a Cafetière) Coffee made by steeping ground coffee in hot water in a (usually) glass cylinder. Noisette is a French coffee type which gets its name from the lovely hazelnut colour that’s the result of mixing the espresso and hot milk.

Kaldi was a goat herder who allegedly first discovered the effects of coffee, so of course we had to mention them in our coffee dictionary! Quality of the grind and tamp are more important factors to produce a consistent, high quality espresso.Due to this, it’s generally of a much higher quality with a stronger flavour profile as it’s not a blend of beans from varying locations and growing conditions. C02 Decaf - This decaffeination process uses steam to open the pores of the green coffee, making it even more soluble. Roast: The process whereby green coffee beans are heated to roast the beans and create the flavours that are extracted during brewing.

Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. ZAMBIA Often overlooked by the speciality coffee market, Zambia produces around 10,000 bags of excellent, bright floral coffee a year. Quality: Coffee quality is very important - speciality coffee is recognised by scoring 80+ points (out of 100) The quality of coffee deteriorates over time, in green bean form as well as roasted coffee. This coffee type is a super popular choice for many and consists of 1/3 espresso, 2/3 steamed milk, with a layer of frothed milk on top.Everything we do from sourcing to roasting to brewing is done with a value for transparency, education and quality. Although the production of this coffee raises many ethical questions and actually can be seen as more of a gimmick. Instant Coffee: A type of soluble coffee made from freshly ground coffee that has been brewed and then dehydrated to form dried coffee granules. PEABERRY A small, round bean formed when only one seed, rather than the usual two, develops at the heart of the coffee fruit.