| AMERICANO |
| A shot of espresso topped off with very hot water. |
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| BARISTA |
| An expert espresso bartender. |
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| BLEND |
| The mixture of coffee beans used in blending. |
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| BLENDING |
| Combining 2 or more different kinds of beans to produce a coffee that tastes better (or at least different) than coffees of a single crop or region. |
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| BRAZIL |
| Largest coffee growing country in the world. |
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| BREVE |
| Substitute half-&-half for milk. |
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| CAFE AU LAIT |
| Half percolated coffee and half steamed milk. |
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| CAFE MOCHA |
| Half coffee, half steamed milk and chocolate. |
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| CAPPUCCCINO |
| A shot of espresso topped with foamed milk and a touch of steamed milk. |
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| COLUMBIA |
| One of the larger producers of coffee in South America (but certainly the experts in marketing). |
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| CREMA |
| The dense, velvety foam that tops a fresh drawn espresso. |
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| DOUBLE |
| Any drink with two shots of espresso. |
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| DRIP |
| Method of percolating coffee using a paper filter. |
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| ESPRESSO |
A rich, full bodied coffee brewed by passing very hot water (197 degrees F.) at high mechanical pressure (132 psi) through finely ground coffee. A shot is normally about one to one and a half fluid ounces. (5% of Americans polled described espresso as an overnight delivery service.)
Please note that there is no X in espresso. Espresso comes from the Italian "espressamente per lei" (the English translation, "expressly for you"). In other words, the beverage is made for you while you wait. |
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| FOAMED MILK |
| Foamy, hot milk that tops a cappuccino. |
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| FRAPPACCINO |
| Ice, Chocolate, Vanilla ice-cream and a shot of espresso blended together. |
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| FRENCH PRESS |
| Method of percolating coffee using a metal filter to press coffee grounds to bottom of Bodum. Produces robust flavour in coffee. |
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| FRESHNESS |
| Not usually found with loose beans, nor with beans sold in brown paper bags. Freshness can only be assured by buying in light-proof and air-tight bags that have been nitrogen flushed and vacuum packed. |
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| HOT |
| How an espresso should be served. |
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| ITALY |
| Where espresso and cappuccino were really invented. |
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| KHALDI |
| The name of Yemenite goat-herder who found coffee. |
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| KILO |
| How espresso beans are normally packed. |
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| LATTE |
| Shot of espresso, steamed milk and a touch of foamed milk. |
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| MACCHIATTO |
| Shot of espresso with a touch of steamed milk. |
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| MOCHACCINO |
| A chocolate flavored cappuccino. |
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| NATURAL |
| Name given to type of green bean processing that entails spreading the beans in thin layers to dry in the sun. |
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| ORGANOLIPTIC |
| The taste characteristics found in coffee. |
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| OXIDATION |
| Deterioration of flavor and aroma in coffee beans caused by prolonged exposure to light and oxygen (air). |
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| SINGLE |
| A drink made with one shot of espresso. |
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| SLAMMED |
| A period when a barista has been very busy. |
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| STEAMER |
| Steamed milk with Torani flavour. |
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| TORANI |
The maker of Italian style flavoring syrups used in coffees, milk drinks and Italian sodas.
Flavours carried by Blackwater:
Irish Cream, Hazelnut, Caramel, Mint Chocolate, Amaretto, Almond Roca, Vanilla, Raspberry, Strawberry, Peach, Mandarino, Lime, Cherry, Chocolate Bianco |
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| UNUSED GROUND COFFEE |
| Should always be stored in an air-tight container away from light and heat sources. |
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| VENICE |
| First Italian city introduced to coffee (circa 1570). |
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| WASHED |
| Method of preparing green coffee beans using fresh water. |
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| YEMEN |
| Country where coffee was first found. |
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| ZZZZZZ |
| The sound of the reader falling asleep. |
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