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

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When the coffee trade grew, the word was adopted by many all over the world and now it’s become a generalised word for ‘coffee’. Quaker’ ~ DEFECTS, on page 183 was of interest to me for a current project:📝 ‘Have you ever spotted a very blond-looking bean among all the brown beans in a hopper or bag of roasted coffee? Sugarcane Decaf - A relatively new decaffeination process - Sugarcane is fermented which creates a naturally produced chemical Ethyl Acetate (EA). Whether looking for Mexican coffee, LA’s finest roasts, or coffee straight from the streets of Brooklyn, it’s all right here in Phoenix. Cold Brew: Very Coarse ground coffee beans steeped in chilled or room temperature water for 12 hours or more.

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. Piccolo: A small latte - a single shot of espresso topped with steamed milk usually around 6oz, less strong tasting than a flat white. The coffee is served unfiltered – allowing time for the grounds to sink to the bottom of the cup before drinking.Back when 3rd Street in Phoenix was a ghost town, Songbird was already there, serving exceptional coffee. I had a conversation with Ben de la Garza and Taylor Benjamin de la Garza (brothers) from Sonoita Coffee Roasters a few weeks ago and came away with these interesting tidbits. The content is fascinating and informative - although at times I found myself wanting a little more, eg Just how much should you tamp the coffee in an espresso machine, medium pressure or really hard? The true star of the show however, are the beans themselves — sourced and roasted by Sey coffee in Willamsburg. From the demanding selection of raw materials to the final product, our skill embodies an exceptional coffee, which presents itself to consumers and coffee lovers as a great brand.

ZAMBIA Often overlooked by the speciality coffee market, Zambia produces around 10,000 bags of excellent, bright floral coffee a year. Hendon of MIT, a study on the chemical interactions between water and coffee, and how they can be manipulated to create a higher-quality cup.

A smooth coffee style popular in Summer served over ice or can be used as a base for other drinks such as espresso martinis.