• coffee lingo •
(Back to Coffee)
Just what does all that coffee lingo mean? Well if you are confused by it all or just need a refresher course then read on.
Body- The texture and sensation of coffee in the mouth. Coffee may feel thin, light, medium, full, heavy or even syrupy in body. Light bodied coffees are delicate and refreshing while full bodied coffees have a rich creaminess which lingers on the palate.
Acidity- The dryness the coffee leaves at the back of your palate and under the edges of your tongue. A desirable sharp and pleasing taste. Acidity in coffee is analogous to a dry wine. Low acid coffees are smooth and velvety whereas higher acidity allows for a crisp, zingy cup with a clean finish.
Barista- Expert espresso bartender
Brevé - Any milk based espresso drink using cream
Con panna - With whipped cream
Crema - Dense golden brown foam found on espresso - indication of freshness and proper extraction
Demitasse - Small espresso cup, holding 2-3oz of coffee
Double or doppio, triple & quad- Two, three and four shots of espresso
Dry cap - No steamed milk (just foamed milk)
Wet cap - Extra steamed milk
Foamless - No foamed milk
Grande- 12oz cup or glass (343 ml)
Latte- Milk
Lungo - Means long and refers to a long pull of espresso
Macchiato - Marked or spotted
Skinny - Skimmed milk
Tall - Tall glass 16oz in size (457 ml)
Whipless - No whipped cream
With room - Cup not completely filled, leaving room for cream
With wings - Take away
