Ice cream (traditionally vanilla) "drowned" with a shot of espresso.
A shot of espresso diluted with hot water.
The person who prepares coffee at a coffee bar.
Odourless alkaloid that gives coffee its kick.
An espresso shot combined with foamed steamed milk. Five to seven ounces total.
The classic hourglass-shaped filter coffee brewer. Chemex filters are denser than other paper filters, and many believe that this creates a sweeter, well-balanced cup of coffee.
Clever Coffee Dripper
Recently introduced, a filter cone with a stopper that lets coffee steep before dripping, extracting more flavor.
High-tech single-cup brewing machine. Company was bought by Starbucks in 2007.
Cold Drip Coffee
Coffee grounds are steeped in cold water for about 12 hours, then strained to make a concentrate that’s used for iced coffee and cut with milk or water. It’s associated with New Orleans.
Espresso topped with flat steamed milk, 4 to 4 1/2 ounces total.
With whipped cream
Thick, caramel-colored emulsified oils that sit on top of an espresso.
Cup of excellence
A competition to determine the best coffee bean grown in a particular nation. The top Cup of Excellence (C.O.E.) lots fetch significantly higher prices at auction.
Tasting method used by coffee professionals. Coarsely ground coffee is steeped with hot water in shallow bowls, then slurped from flat spoons.
It is coffee brewed by expressing or forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.
"The term 'espresso' is derived from the Italian word for express since espresso is made for and served immediately to the customer . . . The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown color, and a crema that makes up 10-30% of the beverage." - from Coffee Research Org )