The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.
Americano – A shot or two of espresso that has been poured into a glass filled with hot water.
Aroma – The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.
Crema
Crema – The caramel coloured foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. If your