Our Coffee

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


Acidity – 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.
Bag – A burlap sack of coffee, in various countries it is a different weight. For example: Brazil a bag is 132 pounds. Colombia it is 154 pounds. In Hawaii it is 100 pound. (132 lbs. is the most common.)
Barista – A person who makes coffee drinks as a profession.
Bitter – The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter. Over-extraction (too little coffee at too fine a grind) can cause a bad bitterness.
Blend – A mixture of two or more individual varietals of coffee.
Body – The tactile impression of the weight of the coffee in the mouth. May range from thin to medium to full to buttery to syrupy.
Bright – Tangy acidity is often described as bright.
Briny – The salty sensation caused by excessive heat after brewing.
Caffe Mocha – This can be prepared a variety of ways. Basically this is a chocolate cafe latte
Cappuccino – Cappuccino gets its name from the Italian order of Catholic Capuchin monks, whose hooded robes resemble the drink’s cap of foam in shape and colour. The frothed milk from the top of the steaming pitcher is spooned on top to “cap” the cappuccino and retain heat. The proportion of espresso to steamed and frothed milk for cappuccino is usually 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk on top.
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 Crema is gone then you waited too long…or you received a bad shot! The crema makes a ‘cap’ which helps retain the aromatics and flavours of the espresso within the cup – the presence of crema indicates an acceptable brew…. Crema is due to colloids and lipids forced out into an emulsion under the pressure of a espresso machine.
Cupping – While tasting wine is called “tasting”, tasting coffee is called “cupping”.

Demitasse – A small (1/2 size) cup used for serving espresso. It is a French term meaning ‘half cup’.
Doppio – A double shot of espresso.