A-B | C-K | L-O | P-Z

Caffeine: An alkaloid found in coffee, tea, and the kola nut. It stimulates the central nervous system and increases heartbeat, respiration, and basal metabolic rate. It has been said to aid intellectual effort and even enhance sex. See the caffeine section of Coffee World for more information.

Cappuccino: Espresso, followed by less than half a cup of steamed milk and a big head of foamed milk spooned on to contain the warmth. The proportion of espresso to steamed and frothed milk for cappuccino is typically 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk on top.

Caramelly: An aromatic sensation created by the sugar compounds that produce sensations reminiscent of caramelized sugar.

Chocolaty: An aromatic aftertaste of unsweetened chocolate or vanilla.

Crema: The tan foam that forms when you brew espresso. The crema makes a 'cap', which helps to retain the flavors and aromas of the espresso within the cup. Crema is due to colloids and lipids forced out into an emulsion under the pressure of an espresso machine.

Cupping: A term used by coffee professionals to describe the activity of sipping brewed coffees to assess their qualities.

Decaffeination: Coffee with 97% or more of its naturally occurring caffeine removed is classified as decaffeinated.

Demitasse: A French term meaning 'half cup' and also referred to as a small coffee cup.

Doppio: A double shot of espresso. See also: Solo.

Espresso con Panna: A shot of espresso topped with whipped cream.

Espresso Ristretto: Literally "restricted" espresso. A shorter extraction, the goal being a thicker, and more flavorful espresso.

Espresso: A one-ounce shot of intense, rich black coffee made and served at once. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. Comes from the Latin word Expresere which means, "to press out". We guarantee a golden crema with every shot.

Exotic: Having unusual aromatic and flavor notes such as berry or floral.

Finish: Finish is your taste perception at the end of a sip of coffee. It is also described as the aftertaste. The finish can be short or lingering and perceived for several minutes after swallowing.

Flavor: The result of Aroma and Taste together in the cup. For more on flavor, see our guide to tasting.

Foam: The term given to milk which has been made thick and foamy by aerating it with hot steam. Also called froth.

French press: A device for making coffee in which ground beans are steeped in water. The grounds are then removed from the coffee by means of a filter plunger that presses the grounds to the bottom of the pot.

French Roast: Dark roasted coffee. Bittersweet taste but not like burnt charcoal.

Froth: The term given to milk which has been made thick and foamy by aerating it with hot steam. Also called foam.

Heavy: A mouthfeel that describes body and meaning a high level of soluble solids are present in brew.

A-B | C-K | L-O | P-Z