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r i z q h y p g x o f w n e v m d u l c t k b s j a

E
Espresso – A brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso.

Espresso Lungo – A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.
Espresso Ristretto – Literally “restricted” espresso. A shorter draw. The goal being a thicker and more flavourful espresso.
Exotic – Unusual aromatic and flavour notes, such as berry or floral
F
Flavor – The total impression of Aroma, Acidity, and Body.
Froth or Foam – Milk which has been made thick and foamy by aerating it with hot steam.

G
H
Hard Bean – Coffee grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown above 4,500 feet is referred to as strictly hard bean. This terminology says that beans grown at higher altitudes mature more slowly and are harder and denser than other beans and are thus more desirable.