Roasting...

...is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster. Roasting changes the chemistry and physical characteristics of the green coffee bean. The beans shrink about 20% by weight, and acquire the deep dark hue and aroma of coffee.

Aged Coffee

Coffee that is maintained in special warehouses for several years in order to reduce acidity and increase body. Aged coffee, also known as vintage coffee, is warehoused longer than old crop or mature coffees.

Amaretto Coffee

The infusion of wonderful and authentic amaretto liquor aroma and flavor to freshly roasted coffee beans. Normally up to 3% by weight. A desert coffee to be enjoyed anytime.

American Roast

Standard American (that is, United States) medium brown roast, as used with the Robusta coffee variety in commercial coffees like Maxwell House.

Cinnamon Roast

A very light roast, also known as New England Roast, that's even lighter than American Roast.

City Roast

A light French roast.

Cold Water Method

A brewing method where the ground coffee is soaked in a proportionally small amount of cold water for ten to twenty hours and then separated by the drip method. The resulting very strong coffee is stored and mixed with hot water as needed.

Commercial Coffees

Pre-packaged, often pre-ground, and, in the case of instant coffee, even pre-brewed, these coffees found in vacuum cans in the grocery store. They are made with lesser beans, immature beans, and over-ripe beans, which imparts a bitterness to the coffee.

Espresso

Is a strong, flavorful coffee brewed by forcing hot water through finely ground coffee beans. In Italian, espresso means "pressed out" or "express". Espresso differs greatly from the common drip brewed coffee drink in its thick concentrated consistency, and robust flavor. Due to its potency, straight espresso (espresso served without sweetener or milk, analogous to black coffee) is considered by some to be an acquired taste, and is served in small amounts called shots. Many coffee aficionados order their single or double with a little glass of cold still water to clear the palate. Espresso is often used as the foundation for other drinks, such as lattes, cappuccino, mochas and many more. A key component in the flavor of espresso is a golden foam composed of oils, proteins, and sugars, called crema which floats on the surface.

Espresso Beans

Espresso is usually derived from a certain type of coffee bean; Coffea arabica commonly known as Arabica, but the other variety, Robusta, is also used in some espresso blends. Arabica beans are considered to be superior to the more common Caffea canephora (known as Robusta, which are typically used for filler in commercial drip brew coffee, due to their lower level of caffeine and acidity, and their higher amounts of flavor and aroma. The roast of the beans varies from dark to light, depending on the desired taste. For making espresso, the beans are ground very finely, unlike coarser drip-style grounds.

Espresso con Panna

Espresso topped with a dollop of whipped cream.

Espresso Macchiato

Espresso with a small amount of steamed milk foam on the top.

Espresso Ristretto

A short-pull expresso, an expresso made with less water, rendering it thicker and more flavorful than a regular espresso.

Espresso Roast

Sometimes referred to as Continental or European Roast.

Espresso Romano

Espresso served with a slice of lemon on the side.

European preparation

The process of hand-preparing coffee through which imperfect beans, pebbles, and other foreign matter are removed.

Filter Coffee

Is a form of coffee made with milk, sugar and coffee decoction. The name derives from the filter. A coffee filter is a coffee-brewing utensil, usually made of stainless steel. It is used to prepare filter coffee, the form of coffee common in India. It comprises two long cylindrical compartments with a lid, with a perforated bottom for the upper compartment. The upper compartment is half-filled with coffee powder (common varieties include Peaberry, Plantation-A and Robusta) and filled to the brim with boiling water. The decoction collected in the lower compartment is used to make filter coffee. This form of coffee is common throughout India and especially popular in the southern states of Karnataka.

Flavored Coffee

Coffees that have been mixed with flavoring agents while in their roasted whole bean state.

Fluid Bed Roaster

A roasting machine that uses a column of hot air to agitate and roast the green coffee beans, much like a popcorn popper. They are also called Sivetz Roasters, after their inventor, Michael Sivetz.

French Press

The French press is the best way to control the brewing time and temperature. The French press offers unparalleled flavor due to perfect extraction time and delivery of the volatile oils that are often trapped in filters. A French press is also the least expensive brewer available. To brew in a French press: boil the correct amount of water, freshly grind the beans using a course setting, remove the plunger, place the grounds at bottom of the glass, add the hot water, stir by shaking, and after 4-5 minutes press the plunger down to separate the grounds from the extracted coffee.

French Roast

Also known as Heavy or Spanish Roast. This roasting style is darker than American Raost and approaches that of espresso. The roast may vary in color from dark brown to nearly black and the flavor can vary from rich and bittersweet to thin-bodied and burned.

Green Coffee

Unroasted coffee beans that look and taste green.

High Grown

Arabica coffees grown at altitudes over 2,000 feet (often higher) are generally superior to coffees grown at lower altitudes. Additionally, the term high-grown is used in many Latin American coffee grade descriptions.

House Blend

Varies widely with roaster preference.

Italian Roast

This coffee roast is considerably darker than American Roast. It includes a range of beans that are dark brown in color with a rich, bittersweet flavor to almost black with a nearly burned flavor

Mature Coffee

Mature coffee is held in warehouses for two or three years in order to reduce acidity and increase body. Mature coffee is held longer than old crop coffee, but less than aged, or vintage coffee.

Medium Roast

Characteristics include dry beans with a slight sweetness and medium acidity.

Millstone Slow

A careful, custom method of roasting small batches of beans, involving listening for a popping sound as the steam expands the beans, and sampling each batch to ensure the perfect roast level.

Neapolitan Roast

A roast of coffee that is darker than standard espresso but not quite black.

New Crop

Coffee that is delivered for roasting fairly soon after harvesting and processing, when it is at its brightest and highest acidity.

Old Arabicas

These old botanical varieties are considered superior to the newer varieties. The old Arabicas include varietal Bourbon, varietal Blue Mountain, varietal Typica.

Old Crop

This is coffee that has been held in warehouses before shipping. Old crop may or may not be superior in cup characteristics to a new crop of the same coffee.

Organic Coffee

Coffee that has been certified by a third-party agency as having been grown without the use of pesticides, herbicides or similar chemicals. Buying organic supports a safe environment for the farmers and their families as well as for the ecology of the earth.

Viennese Roast

A light dark roast, darker than American Roast, considered the most common specialty roast.

Washed coffee

Coffee prepared by removing the pulp and skin from the beans while the coffee berry is still moist. Most of the world’s greatest coffees are wet-processed.