Search:Shopping BasketFeatured ProductPopular ProductsSale Items
Mailing ListInformationProducts: 73 |
GlossaryGlossary of Tea and CoffeeAmericano : An espresso beverage made with one shot of espresso into a cup of hot water.
Cappuccino : A beverage made with a shot of espresso and equal parts steamed and foamed milk. The steamed milk is mixed with the espresso, but the foamed milk is sitting on top. Overall ratio is 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk. Chai : A spiced tea drink. Chai is usually made with black tea and cream, with spices such as ginger, cloves, cinnamon or caradmom. Tea prepared this way is common in India. Doppio : A drink made with 2 shots espresso, and 1 shot hot water. Espresso : A form of coffee made by drawing steam through ground coffee under pressure. Espresso is much richer and more concentrated than standard drip coffee. It's used as a base for a variety of popular drinks, such as cappuccinos and lattes. Latte : A beverage made with a shot of espresso in a cup of steamed milk. Overall ratio is 1/3 espresso, 2/3 steamed milk. Macchiato : A shot of espresso with just a dab of steamed or foamed milk on top. Barista : Technically, someone who has been professionally trained in the art of espresso preparation. The term is often used simply to describe someone who excels at espresso making, regardless of their training. Boiler : Part of an espresso machine that supplies the hot water and steam. Crema : The thick, rich foam that sits on top of a freshly pulled shot of espresso. Doser : The part of your espresso machine that dispenses a single shot of ground espresso. Simpler machines may not have a built-in doser. Group : The main chamber of an espresso machine where the pressurized steam is drawn through the ground coffee. Lungo : A long espresso pull, usually 25-30 seconds. You get a bit more espresso, but it tends to be more bitter. Porta-Filter : The handle/cup portion of your espresso machine, where the ground coffee is held. Ristretto : A short espresso pull. The amount of espresso is smaller than a usual shot but it is more concentrated and some consider the flavour to be better. Black Tea : Tea that has been oxidized and fermented during processing. Black teas have a fuller and richer flavour than unprocessed Green Teas. These are the types of teas most often found in your local supermarket, usually in bags Darjeeling : Any kind of tea that is from the Indian region of Darjeeling. Darjeeling teas can be black, green or oolong. Earl Gray : A variety of black tea that is lightly flavoured with bergamot. A very common English tea. Green Tea : Tea that has not undergone any fermenting during processing. It's lighter in flavour and has an almost grassy taste. Green tea frequently comes from either China or Japan. Gunpowder : A form of green tea in the shape of a little pellet, like old-fashioned gunpowder. The hard balls unravel while steeping to release their flavours. Gunpowder green tea has a very fresh and 'planty' taste. Keemun : Keemun black tea is named for the region in China where it is grown. It is among the very finest black teas, with a strong and aromatic taste. Kona Coffee : Kona coffee is a variety of coffee grown only in Hawaii and is prized for its fine, light flavour. Kopi Luwak Coffee : Kopi Luwak is so unusual that many people think it's a myth. On the island of Sumatra, a small animal eats the coffee fruits and the seeds (beans) pass through its digestive system and excreted. The beans are collected from the jungle floor and processed as normal coffee. The taste is supposedly much richer than typical coffee, with an almost chocolate undertone. Macha : Finely ground green tea, used in traditional Japanese tea ceremony. It's whisked up when prepared into a foamy green brew. Oolong Tea : A tea that falls between a black and a green tea. It only undergoes a small amount of fermentation during processing. Orange Pekoe : Orange pekoe tea is not flavoured with orange. It refers to the grade of tea, consisting of large pieces of leaves or even whole leaves. Orange pekoe is a high-quality grade of tea. Tisane : Any tea that is made with herbs other than true tea, is called a tisane. Pu-erh Tea : A very unique form of tea that is either semi-fermented or double-fermented (depends on the source). Pu-erh is usually sold in solid block or bricks, and is consumed after large meals to aid in digestion. Yunnan : A Chinese black tea with a lightly peppery flavour. Arabica : A variety of coffee used to produce quality and gourmet coffees. Arabica beans are very aromatic and highly flavourful. Caffeine : The alkaloid chemical present in both coffee and tea, that stimulates the nervous system. Caffeine is addictive and there can be side-effects when too much is consumed. Cupping : The art and science of tasting coffee, or tea. Cupping is usually done professionally, and expert cuppers can detect many nuances in flavours that many of us would miss. Green Beans : Raw coffee beans, that have not been roasted yet. Peaberry : Definition: Your typical coffee fruit (cherry) has two beans in it, but some times the cherries form with a single bean. This is called peaberry coffee and is considered a higher quality. Robusta : A poorer quality variety of coffee, compared to Arabica. Robusta coffee is rarely sold on its own, and is blended in inexpensive canned and instant coffee. Oddly enough, Robusta has almost twice as much caffeine as Arabica coffee. Tippy : Used to describe quality teas, as they contain the fine white tips of the tea leaf bud. Varietal : Coffee grown in different geographical regions. Though all coffee comes from the same species of plant, the climate and soils in different parts of the world can alter the taste of coffee grown there. We Accept  |
