The Coffee Dictionary: An A-Z of coffee, from growing & roasting to brewing & tasting

Product Information

In fact, the beverage was developed in Italy in the 80’s as a way for baristas to identify a plain espresso and one with milk added. French Press: (Also known as a Cafetière) Coffee made by steeping ground coffee in hot water in a (usually) glass cylinder.

More depth of flavour with less acidity and a touch more sweetness as at this stage the beans will begin to caramelise. Every espresso shot that is pulled is done on a manual machine and dialed in by the Barista to make sure every drop is exactly what it needs to be.

The menu boasts fresh ingredients, resulting in vegan-friendly offerings like (non-bacon) BLTs, nachos, and a tempeh sandwich that won’t break the bank. Pour Over: A brewing method where hot water is poured over ground coffee beans held in a filter that is resting over a coffee cup or vessel. Ratio: Are commonly used in brew methods for coffee - In espresso brewing we recommend a 1:2 ratio so for 18g of coffee you would expect 36g of espresso out.

Although the production of this coffee raises many ethical questions and actually can be seen as more of a gimmick. Fairtrade coffee: Refers to coffee beans that have been produced to fair trade standards and ensures the coffee farmer is fairly compensated for their produce. Piccolo: A small latte - a single shot of espresso topped with steamed milk usually around 6oz, less strong tasting than a flat white.Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. Clever Dripper: is a mix between a French Press and a Pour-over coffee maker, bringing the best out of the two extraction methods; immersion and filter.