Definitions of Coffee Terms
The following definitions only apply to roast and ground coffee.
ESPRESSO
Can only be made through an authentic Espresso machine. It is made using a tightly compacted ‘wad’ of finely ground roasted coffee of between 6 and 8 grams in weight. Water is forced through at ‘9 bar of pressure and at a temperature of between 90°C and 96°C. The total brewing time, from the time the pump is activated until the flow of coffee ceases, is between 20 and 25 seconds, resulting in a coffee liquid of around 1 fluid ounces.
CAPPUCCINO
An Espresso shot (as above) made with steamed and foamed milk.
CAFFE LATTE
An Espresso shot with steamed milk topped with foamed milk.
CAFFE MOCHA
An Espresso with steamed milk and chocolate.
FRESHLY BREWED
This means roast and ground coffee brewed around the time of consumption. It excludes soluble coffee and other pre-brewed products.
Note: Espresso, and all roast and ground coffee making, should be considered an art and not a science. As with art, there are fundamental skills and techniques involved but there should also be freedom for coffee-makers to create and express themselves.
