The best part of waking up? Literally crawling to the closest coffee source–be it CTB, Martha’s, Libe Cafe, or Trill–and then running off to class. But sometimes you just want to kill the coffee know-it-all in front of you. You know the type: self-proclaimed java expert hollering orders for double-soy-hazelnut-something-or-other latte with extra shots of this and that. They’re enough to make you want to run straight back to bed. For you, my friend, this coffee glossary is a must. But but first watch a barista make cool patterns in coffee foam–both after the jump!
ORDER LIKE A PRO
Espresso - An Italian method of brewing coffee using pressure and heat, measuring 1 to 1 1/2 ounces.
Crema - The dense, chestnut coloured froth that tops genuine espresso.
Double - Double the espresso, not double the size.
Americano - Double shot of espresso diluted by four or five ounces of water.
Macchiato - A single or double espresso stained with a teaspoon of foamed milk served in a 4 ounce cup.
Cappuccino - Typically one-third espresso, one-third steamed milk, one-third foamed milk.
Classic Cappuccino - Espresso shot topped with foamed milk.
Caffé latte - Double espresso in steamed milk.
Caffé mocha - Espresso shot mixed with chocolate syrup and steamed milk.
Breve - A caffé latte made with half and half instead of milk.
Café au lait - Equal amounts of strong filtered coffee and heated milk often served in large cups that resemble bowls and typically consumed with rolls or pastry at breakfast
Steamer - A steamed milk drink made with flavoured syrups.
SIZE IT UP
Short - An 8-ounce drink
Tall - a 12-ounce drink
Grande - A 16-ounce drink
Skinny - A coffee drink made with skim milk; ie. a skinny Café au Lait
ORDER LIKE A PRO
Acidity - A sharp, pleasing piquant quality that points up coffee’s flavour and gives it sharp, verve, liveliness in the cup. Acidity may be medium, light, low or lacking in the cup. Acidity is a characteristic of high grown coffee.
Aroma - Refers to the odour of the prepared coffee beverage. It may be lacking, faint, delicate, moderate, strong, or fragrant. It is a distinctive characteristic.
Bitter - A harsh, unpleasant taste selected on the back of the tongue. Found in over-extracted brews as well as over-roasted coffees.
Body - The tactile impression of weight and texture in the mouth. Coffees may be watery, thin, slight, light, medium, full, heavy, thick, or even syrupy in body, as well as buttery, oily, rich, smooth, chewy, etc., in texture. Easiest to detect in full-strength coffee.
Rich - Indicates depth and complexity of flavour and full body.
Spicy - Said of fine aroma or flavour suggestive of spices.
Stale - Roasted coffee that has faded in quality after excessive exposure to air. Aroma of stale coffee changes from flat to rancid and finally to cocoa-like; the flavour of stale coffee changes from bitter to rancid and tastes cardboardy.
Strong - Term used to indicate intensity of either defects or virtues (strong-flavoured, strong-sour taste).
Sweet - Said of a smooth, palatable coffee free from taints or harshness. Also soft.
Thin - Said of coffees with watery body and lacking flavour; typical of low-grown coffee.
Winy - Sometimes used to indicate thick body and mellow quality, but also used to denote a sappy, vinous acidity. Characteristic of certain fine coffees.
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