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What
the heck does it mean?
Espresso Glossary:
Barista:
espresso artist/coffee maker
Espresso:
finely ground dark roasted coffee
pressed compactly and brewed by passing steaming water quickly through the grounds. Good espresso has a golden-brown foam on top called
"crema". Served by the shot. In Italy, they drink their espresso with a side of spring water.
Cappuccino:
espresso mixed with steamed and
textured milk served with lots of froth on top. Originally named after
the robes of the Capuchin Monks.
Latte:
espresso mixed with steamed and
textured milk - served without the froth.
Mocha:
chocolate latte usually served with
whipped cream.
Macchiato:
espresso served with just a dab of
froth. (It is not a sweetened high calorie drink).
Romano:
espresso served with lemon zest (truely
Italian).
Americano:
1-2 shots of espresso served with
hot water (ideally, espresso poured into water - the crema floats on
top).
Con Panna:
espresso served with whipped cream.
Breve:
cappuccino or latte made with half
and half instead of milk
Single:
one shot of espresso
Double:
two shots
Lungo :
tall shot
Ristretto:
restricted or short shot
Harmless or Sleeper :
decaf espresso
Skinny:
skim milk
With room:
not completely filled (room for creamer).
Coffee Terminology:
Aroma:
the bouquet of aromatic gasses released by freshly ground coffee.
Body:
the strength and viscosity of the coffee
extraction.
Acidity:
a gentle pucker found in the body of a good cup. A moderate amount of
acidity adds balance to the flavor.
Flavor:
the taste and aroma received in the mouth (usually described as earthy,
chocolate, fruity, etc).
Richness:
the intensity of the aromatic flavors in
the body of a blend.
Balance:
describes the right balance in flavor, aroma and body after brewing.
Coffee Geography:
The Pacific:
-
Java-Indonesian Island producing rich,
smooth and full bodied coffee for 300 years. No chocolate in Mocha
Java coffee but the body is thick.
-
Sumatra- Dry processed not wet resulting
in full body with concentrated sweet and eathy flavor. Taste more
seductive than refined.
-
Hawaii is considered a distinctly different
growing region - Kona hails from Hawaii.
The Americas:
-
Guatemala-Latin
America's finest coffee from high altitudes and rich volcanic soil.
Lively acidity with earthy overtones.
-
Costa Rica-Similar
altitude and climate as Guatemala but less spectacular scenery. Full
bodied coffee with excellent acidity. Deep and pungent flavor - hint
of smokiness.
-
Colombia- Largest producer of Arabica
coffees. Overall quality not as high as in the past because of
high-yield production. Good Colombian has full body, balanced
acidity and sweet flavor.
Africa:
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Kenya-East
Africa's top quality producer. Government fun system where growers
are rewarded for quality. Highly prized in Europe. Mellow,
well-balanced coffee with medium body and plenty of acidity.
-
Ethiopia-
Produces some of the finest coffee in the world. Ethiopian coffee
has a medium body and is full of flavor. The aroma is slightly
floral.
-
Colombia- Largest producer of Arabica
coffees. Overall quality not as high as in the past because of
high-yield production. Good Colombian has full body, balanced
acidity and sweet flavor.
Coffee
Tidbits/Storage Recommendations:
Life is short, enjoy only the best coffee.
The darker the roast, the more oil on the
surface. The more oily beans will lose flavor quicker and consequently
have a shorter shelf life.
While we love French press coffee. The
oils are not filtered out when brewed (coffee makers and espresso makers
both filter these oils). The oils do contain cholesterol. If you are
watching your cholesterol - save French press coffee for special
occasions.
Very dark roasts often taste burnt with
may mask the flavor of a lower quality bean and it becomes harder to
distinguish the bean's nuances.
Ground coffee starts to lose it flavor
after 20 minutes. It is best to grind just before brewing.
Coffee stays fresh, stored airtight for
about 10 days after roasting. Tupperware or airtight containers work
best.
Don't freeze your coffee. The oils can gel and flavor is typically lost.
Refrigerating coffee may result in the
absorption of unwanted odors.
About Tea:
All the world's tea starts as one plant.
How the leaves are processed determines the final classification.
Premium teas are made exclusively from the plant's most tender young
leaves. Tea pickers of premium tea work by hand to pick only the finest
young leaves. Premium teas are grown at only the highest altitudes.
The tea type/class is determined by the
amount of oxygen the leaves are allowed to absorb during processing.
Black Tea:
fully fermented - most oxygen absorbed.
Green Tea:
unfermented tea
Oolong:
semi-fermented (between black and green
tea)
Herbal and Fruit:
not teas at all...these are infusions.
Brewing/Serving Tea:
Bring cold water to a rolling boil. Warm
the pot with a little boiling water first - pour that water out. Use 1
tsp of loose tea per cup (6-8 oz). Steep to your own preference. When
steeped too long; bitterness increases. Typical steeping times:
Black:
3 minutes (Darjeeling only 1-2 minutes because of leaf size).
Green Tea:
1-2 minutes
Herbal and Fruit:
4-6 minutes
Only black teas are served with milk.
Never serve cream with tea. Lemon will curdle milk - Lemon or milk (not
both).
Tea has a shelf life of 6 months to 1 year
stored in a dark airtight container.
Ashland Coffee & Tea
100 N. Railroad Ave.
Ashland, Virginia 23005
804-798-1702
HOURS:
Monday-Thurs: 7:30 a.m. to 8 p.m.
Thursday: 7:30 a.m. to 8 p.m. unless there is music -
Friday - Saturday: 7:30 a.m. to about 10 p.m.
Sunday: 8:30 a.m. 'til 2 p.m.
From 95: Take 54
West past Route 1 into the historic part
of town. We are the building on the right just after you cross the RR
tracks.
Our Entrance is on the side of the building facing Route 54. Parking is
on the side, behind the building, and in front of the building.
If all that parking is full, Randolph-Macon
College has a lovely
parking lot behind the low brick wall across the railroad
tracks;
they have generously said that we are welcome to use it.
We look forward to seeing you.
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