Arabica:
the type of bean that most specialty coffees come
from
Blend: a
mixture of two or more coffees that complement
each other
Breve: espresso
prepared with half and half instead of milk
Café Americana: espresso
that has been diluted with water
Café au Lait: a
coffee drink prepared with equal parts coffee and
scalded milk; can also be
prepared with espresso
Cappuccino: espresso
with foamed milk on top; can be prepared wet
or dry
Dark Roast: beans
that have been roasted longer, resulting in
a darker
color
Double: a
double shot of espresso
Dry: a
cappuccino topped with foam only
Espresso: strong
coffee brewed by forcing water
through darkly
roasted, finely
ground coffee beans; prepared
one shot at a time
Espresso Macchiato: espresso
with a minimal amount of milk
on top
Flavored Coffee: oils
or extracts have been added
to the roasted coffee
beans
Frappe: a
blended coffee drink; can
be enhanced
with flavored
syrups
French Press: a
device for preparing
coffee whereby the coffee
is steeped
in water
and the grounds are
removed by a filtered
plunger that presses the grounds
to the bottom
of the pot
Iced: any
coffee drink served
over ice
Latte: espresso
prepared with steamed
milk, topped with
foamed milk
Mocha: a
latte prepared
with chocolate syrup;
served hot,
usually topped
with whipped cream
Mocha Java: the
world’s oldest known blend
of coffee; the beans are not flavored, but have
a natural coffee flavor
Robusta: the
type of coffee
bean used in
mass-produced
coffees;
contains
more caffeine
and is not
as flavorful as
Arabica
Single: a
single shot
of espresso
Skinny: an
espresso
drink prepared
with
non-fat
milk
Swiss Water Process: a
natural
decaffeination
method
that
uses water
to
remove
caffeine
from
the beans
Wet: a
cappuccino
with
a small
amount
of
milk added
to
the
espresso, then
topped
with
foam
