Coffee Dictionary

Barista: the Italian word for bartender, has been used in English to refer to a qualified coffee maker

Caffeine: is an alkaloid found naturally in coffee and other foods. Caffeine stimulates both the central nervous system and respiratory system

Cappuccino: is a combination of espresso and milk, usually served in a ceramic coffee cup. Specifically, a cappuccino is commonly defined as ⅓ espresso and ⅔ milk (⅓ steamed & ⅓ frothed)

Café, Coffee house/shop: are places that serve coffee and tea type beverages, and share characteristics from both bars and restaurants

Coffee: seeds cultivated from various tropical plants/shrubs, that are then dried and roasted and usually served as a hot beverage

Decaf: is decaffeinated coffee, where at least 97% of the caffeine has been removed from the coffee beans.

Drip brew: method of brewing coffee, utilising gravity to pull water down through

Espresso: an Italian word for quick, Espresso is brewed by hot water being forced through ground-roasted coffee beans, resulting in a strong and potent coffee beverage. Espresso is served straight in a shot glass or small cup, without any milk.

French Press (plunger/press pot): repeatedly rotates hot water through the ground coffee until the plunger is used to extract the beverage from the pot.

Latte: the Italian word for milk, made of ⅓ espresso and ⅔ steamed milk

Macchiato: usually made of ½ espresso ½ steamed/frothed milk, and served in a smaller glass/ceramic cup

Mocha: is both a type of coffee and a type of beverage, the coffee originates near the port of Mocha, and the beverage is a mixture of coffee and cocoa.

Percolator: is a type of pot used to prepare coffee, which forces boiling water up through the finely ground coffee into a second chamber