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Coffeehouse Lingo: How To Order The Perfect Cup Of Coffee

These days when you walk in to a coffee shop it’s a whole new world. You’re not just ordering a ”coffee”. You’re ordering a ”coffee drink”. There’s an entire language you need to know just to order a coffee drink!

It all starts with placing your order. It used to be that you’d tell a waitress what you wanted. Now this job is held by a barista, or a person who serves coffee drinks as a profession. You need to tell the barista the size of the coffee drink you want. If you look on the menu, small, medium, and large will probably not be there. Your size choices are usually short (8 oz), tall (12 oz), grande (16 oz) and venti (20 oz).

The hardest decision will be what coffee drink to order ”Black, cream & sugar” is probably going to get a strange look from the friendly barista. Ordering a drip coffee drink is not the fashionable thing these days. The more common drinks are cafes or espressos. You then need to figure out if you prefer a latte, mocha, or a cappuccino. A latte is an espresso shot with steamed milk. A cappuccino is equal parts of espresso, steamed milk and frothed milk. Mocha is basically a latte or a cappuccino with chocolate syrup added. But these are just the basics! The following list contains just a few of the coffee drinks available in a coffee shop (of course these names will vary slightly from one coffee shop to another).

-Caffe Americano: Single shot of espresso with 6 to 8 ounces of hot water added.

-Espresso Con Panna: An espresso shot with whipped cream.

-Ristretto: A restricted shot of espresso (called a short pull). During the brewing process, less water is allowed to pass through the coffee grounds. The makes for an especially intense flavor.

-Lungo: An extra long pull. During the brewing process, twice as much water is allowed to pass through the coffee grounds.

-Cafe Breva: Cappuccino made with Half & Half instead of whole milk.

-Dry: Espresso with a small amount of foam and no steamed milk.

-Chairo: Espresso drink made ”clear” by adding more milk.

-Caffe Mochaccino: Cappuccino with chocolate syrup.

-Frappe: Coffee drink made with ice cream and milk.

-Shot in the Dark: An espresso shot in coffee cup, then rest of cup filled with drip coffee.

Once you get your coffee drink, you just can’t take a taste and say ”Good coffee”. One must first comment on the aroma (or bouquet), then the tone or appearance of the coffee drink. After the first taste, one can judge the body or weight consistency of the coffee drink. Next you need to describe how the coffee actually tasted. Was the coffee bitter, briny, buttery, spicy, sweet, stale, or even chocolaty? If all went well in the coffee preparation, and if you chose a good blend of coffee, this particular coffee drink could be considered mellow (or full and well balanced). Coffee sure has come a long way!

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Cappuccino – Bakeries’ Good Baked Beans

Want the absolutely perfect dessert to go with your coffee? Go to your local bakery. Want the best and most tasty coffee beans available? Yes, go to a bakery, but one for beans. Of course, you will never find a listing for this type of bakery, but there are speciality shops that still roast your cappuccino beans by hand. Most of the time, these shops use top quality roasters to infuse mouth-watering flavours and aromas into the beans. This assures that every blend and bean remains consistent.

The fine art of coffee roasting is a pleasure and matter of pride for these stores, not just a quick fix flavouring process. They clearly understand all the attributes of a coffee bean – sizes, shapes, colours, and densities. They know that each bean needs different roasting temperatures and the right timing to reach the best flavours. Of course, your input is greatly valued and is critical. The best bakeries rely on their customer sales to indicate the real success of their roasting process because they can understand how best to emphasise your beans’ best flavours and aromas.

The deeper roast definitely does help. There are no excuses for poorly roasted beans. Canned coffees are roasted, but only to a certain degree. Any coffee machine can roast your green beans and turn them brown, regulating temperature and puffing out a heap of smoke. However, the experts use a deeper roasting process – thick black curling and even fiery smelling smoke will not do. This ensures the best body, flavourings and acid levels. This can make the final product truly perfect and dance with lively flavour in your mouth. If the bean isn’t roasted properly, all this becomes fruitless.

Rushing the roasting process is one thing that coffee experts know is a killer – slowness is the key. Believe it or not, some experts lovingly talk to the beans throughout the entire process to ascertain what more is required to produce the best roast. Whatever the experts’ eccentricities, they make sure your roast is done to perfection.

You can verify that the proper roasting procedure was used for your beans before buying them. Crack a bean open. Good beans will be dark inside and lighter outside. The badly roasted bean, especially if it is roasted quickly, will be light inside and very dark on the outside. This means it has been burnt and is not worth buying!

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