Coffee shop terminology

complexity (Complexity)

It refers to the different levels of characteristics that coexist in the same cup of coffee. The complexity is high, indicating that there are many kinds of sensory stimuli that can be felt; it should be noted that these feelings include aftertaste and are not necessarily limited to the current feeling when drinking.

Body, Mouthfeel

The thick, slimy feel of coffee in the mouth, approximately proportional to the amount of colloidal suspension in the coffee. Because the whole mouth will feel the texture, we use "rich" to describe the thick texture of coffee, otherwise we use "thin". Thin coffee tastes like wine or lemonade, while rich coffee tastes like whole milk or syrup.

acidity (sour)

The wonderful acidity is the reason why some coffees are highly rated. In fact, all coffee has acidity, because raw beans contain a lot of chloric acid, and during the roasting process, these chloric acids will be converted into various aromatic or pungent acids; however, these acids will be burnt off at high temperatures, making the beans less sour the deeper the roasting.

If brewed at too low a temperature or over-extracted, tannins, nicotine, etc. in coffee enter the mouth and irritate the underside of the tongue on both sides, accompanied by a nasal odor. This is different from delicious acid, strong acid stimulates the edges of the tongue on both sides, evoking adjectives such as "thin" and "sharp", while soft acid in addition to the two sides of the tongue, near the middle of the tongue will also have a uniform feeling, so that some soft acid close to the salty (such as tomato and plum acid) or soda feeling.

Bitterness

This is the essence of the dark roast, the sensation of the whole mouth and throat, not just the tongue; it is the most influential taste component that governs the color and taste of coffee. The sugar, some starch, fiber, etc. in coffee beans will be caramelized due to the heat of roasting. The substances released in this change will make the color of coffee unique amber and produce unique bitterness.

Sweet

It means two things. The first is the stimulation of sugar on the tip of the tongue, which is generally called sweetness; the other means that in the process of deep roasting, due to the rich and mellow taste of some astringent substances, it is reminiscent of syrup; this tongue does not have to react.

Balance

complex and rich in features, but none of them stands out

Barista.

The person standing behind the Starbucks counter who knows the perfect formula for every concentrated drink. He can read your needs and make the drink you really want.

Shot (one espresso)

One one ounce espresso. Each standard espresso consists of three components: crema, body and heart. Gold foam refers to the caramel-colored foam on the surface of espresso coffee, which disappears a few seconds after the espresso is brewed.

Espresso (espresso)(E-SPRE '-SO)

Aromatic coffee extracted from our espresso roasted coffee beans. Espresso is usually served in a small coffee cup and is often used to blend other unique coffee drinks.

Espresso Con Pana (E-SPRE '-SO CONE PA'-NA)

Espresso topped with whipped cream.

Espresso Macchiato (E-SPRE '-SO MA-KEE-AH'-TOE)

Espresso, gently marked with foam.

Caffe Latte (KA-FAY 'LA'-TAY)

A three-stage smooth-tasting drink: fresh espresso, topped with hot milk, and topped with a thin layer of fine foam to create a pleasant surprise. Latte Macchiato is made in much the same way as Latte Macchiato, except that the macchiato must be made with milk and coffee to make it smooth.

Caffe Mocha (KA-FAY 'MO'-KAH)

A classic combination of rich espresso and high quality chocolate blended with fresh hot milk topped with creamy whipped cream.

Cappuccino (KA-PU-CHEE '-NO)

A typical Italian breakfast drink with less milk and more foam than Latte. Generally speaking,"dry" refers to cappuccino with more milk, while "wet" refers to cappuccino with more milk.

Caffe Americano (KA-FAY 'A-MER-I-CAH'-NO)

Espresso combines with hot water to create a full-flavored beverage with a deep espresso taste.

Single (single espresso)

A serving (about one ounce) of espresso extracted from an espresso machine, usually drunk alone or with steamed, hot, aromatic milk. Most small and medium drinks contain an espresso.

Double. Double espresso.

Two single espressos are standard with Starbucks large drinks, but if you want your medium latte to taste a bit stronger, ask the waiter to get you an extra espresso.

Short cup

In Starbucks, Short refers to an 8-ounce (about 240 ml) drink that is best drunk after dinner.

Tall (middle cup)

Tall refers to a 12-ounce (about 360 ml) drink, which is the most ordered Size.

Grande

In Starbucks, Grande refers to a 16-ounce drink, which is the best choice when you want to treat yourself.

Low-fat

For a more affordable option, you can choose low-fat milk to make your own low-fat natty.

No foam.

Don't you like the foam on your nose? You can tell the server you don't want foam, so you'll only get espresso combined with hot milk.

Dry (foamy)

It means there is more foam than milk. If you prefer a cappuccino filled with creamy, sweet foam, you can inform the waiter of your requirements.

With room

I'd like to put some milk in my American coffee/daily selection, please make room for me.

Whip (whipped cream)

Whipped cream

Abbreviations for. If you want to reduce the calories in your mocha coffee, tell the waiter,"No whip."

Vanilla (vanilla syrup) Hazelnut (hazelnut syrup)