Coffee Decoded

Tali Valentine, Junior Marketing Editor|December 15, 2015

Photo+labeled+for+reuse+by+the+Creative+Commons+License+via+pixabay.com.

Photo labeled for reuse by the Creative Commons License via pixabay.com.

Cold weather = hot drinks.  The holiday season brings the masses to coffee shops for those delicious holiday specialty drinks, but what do the confusing terms on the blackboard list at that one coffee shop downtown really mean?  Don’t worry, the lifestyle column has your back.  Here’s a guide to decode coffee’s most confusing terms.  This holiday season, you’ll be throwing coffee lingo at the hipster barista with the iconic mustache like it’s your job.

Espresso vs. Drip

There actually is a difference!

 

Espresso

  • Finely ground coffee with a more oily bean due to being roasted longer
  • Made with espresso machines that force scalding water through the finely ground coffee
  • Distinguishable by the layer of foamy cream on top
 Drip

  • Medium-coarsely ground coffee with a dryer bean
  • Made with drip coffee machines that pour hot water through the coffee and is slowly “dripped” into the coffee pot
  • Less caffeine than espresso oz. for oz.

 

Café Latte vs. Café Au Lait

Café whatta?

Café Latte

  • espresso + steamed milk
  • sounds fancy when you order it
 Café Au Lait

  • drip coffee + steamed milk
  • sounds even fancier when you order it

 

Espresso vs. Expresso

Espress yourself

Espresso

  • means “fast” in Italian
 Expresso

  • means “I don’t know how to pronounce this fancy Italian word” in English

 

Light Roast vs. Dark Roast

Contrary to popular belief, there’s not much of a caffeine difference between the two.

Light Roast

  • brighter, lighter character of coffee
  • sweeter flavor
  • “It would be like eating a filet mignon medium rare.” (ILOVECOFFEE.com)
  • Not necessarily weaker than dark roast, just different
 Dark Roast

  • heavier, darker character of coffee
  • bittersweet flavor
  • “It would be like eating a filet mignon well done.” (ILOVECOFFEE.com)
  • Roasted for a longer time at higher temperatures

 

Decaf vs. Caffeinated

“What is this witchcraft?” – Jake Wilkes

Decaf

  • “The general decaffeination processes includes soaking the still green coffee beans in hot water (at 160-210 degrees Fahrenheit) and then some sort of solvent or activated carbon is used to extract/dissolve the caffeine. The solvents typically used are methylene chloride or ethyl acetate.” (todayifoundout.com)
  

Caffeinated

  • see for yourself!

https://www.youtube.com/watch?v=FcV2GJOAEbI

 

Doppio vs. Solo

Italian? Piglatin?

Doppio

  • double shot of espresso
  • served in a half cup
  • instant caffeine boost
 Solo

  • single shot of espresso
  • served in a tiny cup
  • 3 parts: Crema (foamy top layer), + body (middle espresso) + heart (very bottom bitter layer).

 

Americano: American coffee? Not quite.  Americanos are basically a combination of espresso and drip coffee.  It is espresso watered down to be similar to drip coffee, but it still has the crema on top.

Cappuccino: a shot of espresso + steamed milk mixed in and foamed milk on top. 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk.

Café Frappuccino:  Coffee slush made by blending ice, coffee, milk, and syrups.  Starbucks coined the phrase and sells them like water.

Café Mocha: espresso + chocolate syrup + steamed milk

Caramel Latte:  espresso + caramel syrup + steamed milk

Chai Latte: spiced black tea + steamed milk. Ask Starbucks for this drink made with all parts steamed milk and no water for an even richer version. (idea creds @ Lauren Lunt)

Hot Cocoa: chocolate flavoring + steamed milk.  Classic holiday drink for the non-coffee drinkers of the world, or just for those looking for a sugary cup of childhood nostalgia.