Glossary of Coffee Terminology - C

 

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Charles II

Chicory

Clement VIII

Coltelli, Procopio dei (aka Couteau)


Crust


Caffe Americano


Caffe Mocha

Cappuccino

Cupping

Crema

Cafe Creme

Caffee Latte

King of England, 1630-1685. Closed English coffee houses late December 1676 because of the harm done from "the spreading of Malicious and shameful reports". They were reopened a few days later because of the "universal outcry" at the edict.

The roots of the Chicorium intybus, sliced, dried and roasted, added to coffee to create a cheaper blend, sometimes called "French" blend. Also associated with dark-roasted black coffee Creole culture in New Orleans.

Pope who gave official stamp of approval to Christian appropriation of the "devil's brew" of the Infidels, early 1600s.

Sicilian, who before April 16, 1689 was a Paris street vendor; his stall's success outside the theatre when Racine's Phedre was first performed enabled him in 1702 to open the Cafe Procope, which remains Paris' best-know cafe.

Taster's term for the unsettled grounds that form on the surface of the cup, which must be "broken" with a spoon before sampling begins.

Espresso that is cut with very hot water to fill an American size cup.

This can be prepared a variety of ways. Basically this is a chocolate caffe latte. Often prepared with whipped cream on top.

A shot or two of espresso that has been poured into a cup filled with half steamed milk and half foam milk.

While tasting wine is called "tasting", tasting coffee is called "cupping".

The caramel colored foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. If your Crema is gone then you waited too long... or you received a bad shot! 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 espresso machine.

A velvety smooth coffee, brewed fresh from the bean which results in a thick moussy head called a crema. The is sometimes mistaken for cream, but is actually an indication of the freshness of the coffee bean. Delicious with or without cream and served in a conventional coffee cup.

A long refreshing coffee, usually served in a tall glass. The fresh espresso and steamed milk should always be topped with a small amount of frothy milk, to seal in the warmth.

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