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

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TERROIR denotes the influence of geography, geology, and climate on the unique taste qualities of a coffee. EARTHINESS A taste characteristic found primarily in coffees from Sumatra and Sulawesi in which wet coffee has come into contact with earth during drying. Enjoy Chef prepared farm to table breakfast entrees while listening to live coffeehouse music every weekend during Saturday and Sunday brunch hours. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Roasting is what gives coffee beans that delicious smell and darkened colour, plus it also has a huge impact on the overall taste profile. Batch Brew: is pour over (filter) coffee whereby a machine dispenses water over the coffee - rather than manually pouring the water onto the coffee. Ya know, to be fully transparent, it's just not blowing my skirt up like some do when i get one i really like. French Press: (Also known as a Cafetière) Coffee made by steeping ground coffee in hot water in a (usually) glass cylinder.offers wholesale opportunities to businesses of all sizes who are looking for curated coffee offerings. It is a good place to relax in a chill atmosphere and experience the best of both worlds: superior coffee and captivating art. Medium Roast: Coffee beans are roasted for more time than a light roast and less time than a dark roast! Each subject goes very nicely in depth but not to the point where it becomes long and boring to read. Nestled in a cute cottage-style house built in 1904, Songbird Coffee stands as a Phoenix classic that has withstood the test of time.

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! When the coffee trade grew, the word was adopted by many all over the world and now it’s become a generalised word for ‘coffee’. In fact, the beverage was developed in Italy in the 80’s as a way for baristas to identify a plain espresso and one with milk added. Whether you’re a seasoned cyclist or simply appreciate the finer things in life, this hidden treasure is ready to cater to caffeine cravings and fuel cycling adventures. Flat white: A style of coffee made with espresso and topped with flat steamed milk to a total size of 6oz.You can not talk about the Phoenix coffee scene without a nod to Press coffee, founded in 2008 by local newscaster Tram Mai and husband Steve Kraus.

Very light or ‘under-developed’ roasts that have a short development after first crack can emphasise acidity, but it is often sour and unbalanced. Grown in limited quantities and picked and processed entirely separately to the rest of the farm's lots. Honey Process: is a method in which coffee cherries are picked and sorted, have their skins and pulps removed like other types of coffee - but are then dried without washing off the sticky-sweet outer layer of the fruit. HIGH-GROWN Arabica coffee grown at altitudes of 3,000 feet and beyond is usually superior in taste quality to coffee grown downslope and is known as ‘high grown’.However fear not, we’ve put together a quick A-Z on the most commonly used coffee-lingo out there and exactly what they mean, so you can feel a bit more “in-the-know”. With coffee manager Mary Rauhause at the helm, they have created a lineup of unconventional, distinctly Arizona-influenced beverages, like a grapefruit espresso tonic that’s a must try. It is the acidity in coffee that gives it life or ‘brightness’; it gives the high notes and complexity.

From the turmeric and ginger latte Golden Child, strawberry chai, to the vanilla rose-infused Rosie Girl Coffee, their menu is filled with fun surprises.This practice produces more rich and flavourful beans as the beans develop slower, resulting in a more complex and robust flavour profile. or you can have almost no interest in coffee and then have an epiphany, a cup of coffee that changes everything. The acidity in coffee tends to be at its maximum towards the middle of the roast around the first crack, when the pressure from moisture in the bean trying to escape as vapour ruptures the structure of the bean. And, we don’t mess around with dozens of flavored syrups — chocolate and vanilla cover all the bases for us. But like a good beer, a good coffee should have its bitterness balanced by both its sweetness and its acidity, so that no one aspect overpowers the flavour.