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:

• 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.