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

Product Information

Turkish Coffee: Style of unfiltered coffee made with extra fine ground coffee beans brought to the boil often with sugar added. Latte’s often come with a variety of delicious flavour choices too, ranging from vanilla to hazelnut. Fairtrade coffee: Refers to coffee beans that have been produced to fair trade standards and ensures the coffee farmer is fairly compensated for their produce.

Honey Process: is a method in which coffee cherries are picked and sorted, have their skins and pulps removed like other types of coffee - but are then dried without washing off the sticky-sweet outer layer of the fruit. Quality: Coffee quality is very important - speciality coffee is recognised by scoring 80+ points (out of 100) The quality of coffee deteriorates over time, in green bean form as well as roasted coffee. Although the production of this coffee raises many ethical questions and actually can be seen as more of a gimmick. Kaldi was a goat herder who allegedly first discovered the effects of coffee, so of course we had to mention them in our coffee dictionary! It was invented by Italian engineer Alfonso Bialetti in 1933 and quickly became one of the staples of Italian culture.

The Swiss water company uses a clever combination of water and a caffeine deprived coffee extract (GCE) together with temperature and osmosis to draw out the caffeine from the green coffee beans. French Press: (Also known as a Cafetière) Coffee made by steeping ground coffee in hot water in a (usually) glass cylinder. And, we don’t mess around with dozens of flavored syrups — chocolate and vanilla cover all the bases for us. Nestled in a cute cottage-style house built in 1904, Songbird Coffee stands as a Phoenix classic that has withstood the test of time. From the turmeric and ginger latte Golden Child, strawberry chai, to the vanilla rose-infused Rosie Girl Coffee, their menu is filled with fun surprises.

Coffee blooming refers to the process of dampening the coffee grounds prior to brewing to maximise the release of C02 gas and flavour.Enjoy Chef prepared farm to table breakfast entrees while listening to live coffeehouse music every weekend during Saturday and Sunday brunch hours. It’s rich and flavourful with an added side of sweetness thanks to the layer of condensed milk in the bottom of the glass.

Batch Brew: is pour over (filter) coffee whereby a machine dispenses water over the coffee - rather than manually pouring the water onto the coffee. The acidity in coffee tends to be at its maximum towards the middle of the roast around the first crack, when the pressure from moisture in the bean trying to escape as vapour ruptures the structure of the bean. Whether you’re a seasoned cyclist or simply appreciate the finer things in life, this hidden treasure is ready to cater to caffeine cravings and fuel cycling adventures.

We pride ourselves on our proprietary and unique ingredients as well as our creative and delicious monthly rotating menus! Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. In fact, that earth-shattering ‘whooshing noise’ the coffee machine made had me running for cover, and, like the ‘Dr Who’ theme tune, you could usually find me hiding behind a sofa! With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK champion barista and coffee expert Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.