Glossary
Arabica is a high quality coffee bean.
It is long and flat with a groove running
around it. The caffeine content is ap-
proximately 0.8 - 1.3%. It is strong and
aromatic, but less bitter than the Ro-
busta bean.
Blending is the secret of the coffee
roaster. The blend determines the fla-
vor and quality of the coffee and varies
according to how the coffee is to be
used. The only way to decide on the
blend to suit your taste is trial and error.
Caffè is the Italian term for a standard
espresso. Its full name is caffè es-
presso.
Caffè americano is a thin espresso
with water added.
Caffè corretto is espresso with a dash
of something stronger such as grappa,
brandy or a liqueur.
Caffè freddo is iced coffee. An ex-
tended version of espresso, it is served
in summer with ice.
Caffè latte is a double espresso in a
large cup filled with hot milk, topped
with little or no foam, for people who
enjoy milk.
Caffè moca consists of one third es-
presso, one third hot milk and one third
cocoa. Often served in a tall glass.
Caffè ristretto is the strongest, most
concentrated espresso. The water is
reduced to 2 tablespoons (30 ml) per
serving.
Caffeine - the caffeine content of es-
presso is only a third or half the caf-
feine found in coffee. The stronger the
roast, the less caffeine the espresso
will contain.
Cappuccino is espresso with foamed
milk. It is one third espresso, one third
hot milk and one third foam. To obtain
a good foam, the milk should be cold
and foamed in a cold container.
Cappuccino chiaro is a “light” cappuc-
cino with less espresso and more hot
milk.
Cappuccino scuro is a “dark” cappu-
cino with more espresso and less milk.
Cappuccino senza schiuma is a cap-
pucino without the foam.
Crema is the sign of the perfect cup of
espresso - a fine, nut or cinnamon
brown foam on the surface of the es-
presso, which is only created when the
pressure is sufficiently high. The crema
contains the foamed oils which are rich
in flavor and aroma and helps to keep
the espresso warm.
Espresso, see Caffè
Espresso corto is a “short”, strong es-
presso.
Espresso doppio is a double portion
of normal espresso.
Espresso lungo is the longer, less con-
centrated version served in a standard
coffee cup.
Glossary
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