A specific variety of coffee (coffea arabica). Considered to be the best variety of coffee. The majority of the world's commercial coffee is arabican. Nearly all specialty coffee is arabican.
The name given to the person who makes coffee drinks as a profession.
A mixture of two or more individual varieties of coffee
This is the trade name of a specific brand of french press/plunger pot. Through common usage, the name has become somewhat synonymous with the term french press pot. (see also french press pot)
Another name for a french press pot
The drug contained in coffee. A bitter white alkaloid, often derived from coffee (or tea) and used in medicine chiefly as a mild stimulant and to treat certain kinds of headache.
Crema is the tan foam formed on the surface of the espresso during the brewing process. The crema makes a 'cap' which helps retain the aromatics and flavors of the espresso within the cup—the presence of crema indicates an acceptable brew. Crema is due to colloids and lipids forced out into an emulsion under the pressure of a commercial espresso machine.
A French term meaning 'half cup'. A small coffee cup.
French press / plunger pot / cafetiere / Melior / Bodum
A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot. Also referred to as a 'Bodum' or a 'Melior' —two companies that make these brewers.
The term given to milk which has been made thick and foamy by aerating it with hot steam
Describes coffee grown at relatively high altitudes—4,000—4,500 feet. Coffee grown above 4,500 feet is referred to a strictly hard bean. The theory behind this terminology says that beans grown at higher altitudes mature more slowly and are harder and denser than other beans and are thus more desirable.
Normally, each coffee cherry contains two beans. Occasionally, a cherry will form with only one bean. These are called peaberries and are frequently separated from other coffee and sold as its own distinct grade.
The cupped handle on an espresso machine which holds the ground coffee during the brewing process.
Describes coffee grown at relatively low altitudes (under 4,000 ft). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean.
Provided by Over The Coffee
Spoon whipped topping onto coffee in large cup or mug.
Sprinkle with cinnamon or chocolate.
Makes 1 serving
Pour coffee into large cup or mug.
Heat chocolate milk in small saucepan on low heat until warm, stirring briskly and constantly with wire whisk to create foam.
Stir milk into coffee.
Makes 1 serving.
Pour coffee over ice cream in large cup or mug (or, carefully top hot coffee with ice cream).
Makes 1 serving.
Provided by Maxwell House
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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