DEFINITIONS
Learn your coffee A, B, C's...
ARABICA
Coffee Arabica is a species of coffee which is grown at high altitudes and has a delicate flavour.
BARISTA
A person who has mastered the art of espresso making.
BLEND
Two or more varieties of coffee from different regions blended together to create a unique flavour profile.
CAFFEINE
A chemical compound naturally present in coffee and tea.
CREMA
The golden-coloured foam layer present on the surface of correctly extracted espresso coffee.
DEMITASSE
A small cup (70–90ml) used primarily for serving espresso shots.
DOSE
The amount of ground coffee required to produce a shot of espresso. Normally this is 7-9 grams per shot.
EXTRACTION
Where hot water is forced through ground coffee, extracting the elements to produce an espresso.
GREEN COFFEE
Raw coffee beans which are yet to be roasted.
PURGE
When a small quantity of water is made to flow through the group head or steam wand.
ROBUSTA
The other main species of coffee, Coffea canephora, grows at lower altitudes and has a distinctive flavour profile.
TAMP / TAMPING
The process of compressing the ground coffee in the filter basket to prepare it for extraction.
Types of Coffee
Whether it’s plunger coffee first thing in the morning, or a classic flat white, we have coffees for every Kiwi.
Espresso shots form the basis of all these delicious coffees:
FLAT WHITE
Single shot topped with velvety milk creating a 5-8mm cap.
LONG BLACK
Double shot floated on hot water
CAFFE LATTE
Double shot (or single shot) topped with velvety milk creating a 6-10mm cap. Traditionally served in a glass.
CAPPUCINO
Single shot topped with velvety milk creating a 1.5cm-2cm velvety cap. Garnished with chocolate or cinnamon.
MACCHIATO
Short black marked with approximately a teaspoon of milk foam.
LONG MACCHIATO
Double shot floated on hot water marked with approximately a tablespoon of milk foam.
RISTRETTO
Means restricted -a Short Black that is stopped at 10 - 15mls so it is purely the essence of the shot.
AMERICANO
Double shot topped with hot water leaving room for milk or cream.
VIENNA
A long black with whipped cream on top.
MOCHACINO
Single shot poured over heaped teaspoon of hot chocolate powder and stirred. Top with velvety milk in a cappuccino style.
AFFOGATO
Scoop of good quality vanilla ice cream with a single shot poured on top.