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Caffe – the Italian word for a standard
espresso.
Caffe Americano – a thin espresso with
water added.
Caffe corretto – an espresso infused with a
splash of liquor.
Caffe freddo – iced coffee that is an
extended version of espresso but served
over ice.
Caffe latte – is a double espresso mixed in
a large cup with hot milk. It is topped with
little or no foam.
Caffe moca – made from equal parts milk
and cocoa.
Caffe ristretto – the most concentrated
(therefore strongest) espresso. There are
only two tablespoons (30ml) of water per
serving.
Caffeine – espresso’s caffeine content is
only a third or half of that found in coffee.
The stronger the roast, the less caffeine the
espresso will contain.
Cappuccino – is espresso frothed with
milk. It is equal parts of espresso, foam and
hot milk.
Cappuccino chiaro – a ‘light’ cappuccino
made using less espresso and more hot milk.
Cappuccino scuro – a ‘dark’ cappuccino
with more espresso and less hot milk.
Cappuccino senza schiuma – a
cappuccino without the froth.
Crema – this is the sign of the perfect cup
of espresso: a fine, nutty or cinnamon
brown foam on the surface of the espresso.
This is only created when the pressure is
sufficiently high. The crema contains the
foamed oils which are rich in flavour and
aroma.
Espresso – see ‘Caffe’
Espresso corto – a ‘short’, strong
espresso.
Espresso doppio – a double portion of
normal espresso.
Espresso lungo – a longer, less concentrated
espresso served in a standard size coffee cup.
Espresso ristretto – the typical Italian
espresso. It is a double-strength, short, strong,
full-bodied espresso with a bitter tang. Has a
pleasantly lingering flavour.
Arpeggio (dark purple) – this is the classic
Mediterranean blend with a thick, enduring
crema. Has a strong character, an intense body
and a delicious, long-lived aftertaste.
Roma (dark gray) – Roma is a sweet, short
espresso. While not too strong, it has a joyous
woody signature.
Decaffeinato Intenso (red) – Although
decaffeinated, this intense espresso has all the
strength of a true espresso with its tang,
intensity and affluence.
Livanto (copper brown) – A dense and velvety
aroma are a signature of this well balanced,
rounded espresso.
Capriccio (dark green) – Creamy, rich yet
mild, this is nonetheless a full-bodied espresso.
Its dense, delicate cream reflects the light.
Voluto (yellow gold) – The flavour is round,
fresh and bready. This likely stems from the light
roast but full body that captures the essence of
this slightly acidic espresso.
Cosi (dark brown) – Punctuated by a tinge of
lemon, it has a lavishly mild and fine crema.
Decaffeinato (red) – Notable for its hazel
colour and smooth texture, this is a lighter,
creamier decaffeinated blend.
Macchiato – espresso carrying a dollop of hot,
foaming milk to give a dappled look.
Vivalto (sky blue) – an intense Lungo that
combines a nicely roasted note with a floral
aroma that is subtle and delicate. Delicious with
milk.
Finezzo (buttercup yellow) – a mellow,
slightly fruity blend that blossoms from a light
body.
Decaffeinato lungo (coral) – gives a smooth
body surfed over a fine, balanced roundness in
the mouth. The aftertaste is a bonus of grilled
charm.
COFFEE GLOSSARY
16


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