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Coffee 101

Coffee spelled backwards is “eeffoc.” Don’t “eeffoc” with my coffee.

Roasting Types

Coffee roasting is one of the most influential factors of coffee taste. Roasting transforms green beans into the aromatic and flavorful coffee that wakes our senses and enlightens our days. More importantly, roasting coffee beans is more than just the color of the bean; it's an art form that changes many of the beans' physical attributes and defines the different roasting types we've all come to know.

Light

Light

  • Roasting Temp, 356° - 401°
  • Roasted until right after “First Crack” occurs
  • Dry, no oil on surface
  • Highest amount of caffeine
  • Light Body
  • Most Acidity, often accompanied by citrus or lemon tone
  • Origin flavors retained and most recognizable
Medium

Medium

  • Roasting Temp, 410° - 428°
  • Roasted until just the end of “First Crack”
  • Non-oily surface
  • Caffeine somewhat decreases
  • Thicker body than lighter roasts
  • Balanced flavor, aroma, and acidity
  • Starts to take on flavors of roasting process
Medium-Dark

Medium-Dark

  • Roasting Temp, 437° - 446°
  • Roasted until just after “Second Crack”
  • Some oil on the surface
  • Caffeine levels decreases further
  • More body, richer, fuller flavor
  • Acidity decreases further and begins to disappear
  • Flavors and aromas of roasting process more noticeable
Dark

Dark

  • Roasting Temp, 464° - 482°
  • Roasted until end of “Second Crack”
  • Shiny, oily surface
  • Least amount of caffeine
  • Robust full body, rich and sweeter
  • Least amount of acidity of all coffee roasts
  • Flavors of roasting process most prominent

speciality coffee drinks

ESPRESSO
ESPRESSO

Espresso 1oz

ESPRESSO DOPPIO
ESPRESSO DOPPIO

Espresso 2oz

RISTRETTO
RISTRETTO

Concentrated Espresso 0.75oz

LUNGO
LUNGO

Less Concentrated Espresso 3oz

CAFE MACCHIATO
CAFE MACCHIATO

Dot of foam milk, Espresso 2oz

CAFE CREAME
CAFE CREAME

Heavy cream 1 oz, Espresso 2oz

CAFE NOISETTE
CAFE NOISETTE

Hot milk 1oz, Espresso 2 oz

CAFE CORTADO
CAFE CORTADO

Foamed Milk 1oz, Espresso 2oz

CAPPUCCINO
CAPPUCCINO

Foamed milk 2oz, Steamed milk 2oz, Espresso 2oz

DRY CAPPUCCINO
DRY CAPPUCCINO

Milk foam 4oz, Espresso 2oz

CAFFE AMERICANO
CAFFE AMERICANO

Hot Water 3oz, Espresso 2oz

CAFE CON HIELO
CAFE CON HIELO

Espresso 2oz, Ice cubes

BREVE
BREVE

Half & half 3oz, Espresso 2oz

MOCHA BREVE
MOCHA BREVE

Half & half 2oz, chocolate 2oz, Espresso 2oz

MOCHA
MOCHA

Steamed milk 1oz, chocolate 2oz, Espresso 2oz

CAFFE AFFOGATO
CAFFE AFFOGATO

Espresso 2oz, Vanila Ice cream 2oz

VIENNOIS
VIENNOIS

Whipped cream 2oz, hot milk 2oz, Espresso 2oz

CON PANNA
CON PANNA

Whipped 3oz, Espresso 2oz

FLAT WHITE
FLAT WHITE

Steamed milk 4oz, Espresso 2oz

BLACK EYE
BLACK EYE

Brewed Coffee 4oz, Espresso 2oz

CAFFE LATTE
CAFFE LATTE

Milk foam, Steamed milk 10oz, Espresso 2oz

CAFFE AU LAIT
CAFFE AU LAIT

Steamed milk 5oz, Frenched pressed coffee 5oz

CAFE CON LECHE
CAFE CON LECHE

Scalded milk 6oz, Brewed coffee 6oz

Grind & Method Guide

French Press

The French press is an immersion brewing method, meaning that the coffee extracts while it is submerged in water. After it is allowed to brew for a certain amount of time, the filter is plunged downwards to separate the grounds from the brewed coffee.

Chemex

This technique brews coffee using the infusion method, making it similar to drip coffee in terms of body and taste. Chemex filters are 20-30% thicker than those used by other pour over methods such as the Hario.

Drip / Machine-drip

Drip-brewed, or filtered coffee, is brewed by hot water passing slowly over roasted, ground coffee beans contained in a filter. Water seeps through the ground coffee, absorbing its oils, flavors, and essences as it passes through the filter.

SIPHON

Vacuum coffee brewing, has been around since the 1800’s where people experimented with vacuum and vapor pressure. There are two chambers; the first is filled with water and by heating the bottom chamber, vapor pressure forces the water to rise into the upper chamber.

Aeropress / Espresso

AeroPress… is a new kind of coffee press that uses a rapid, total immersion brewing process to make smooth, delicious, full flavored coffee without bitterness and with low acidity. Espresso… is brewed by machine, forcing a small amount of nearly boiling water and steam (187 °F to 203 °F), under pressure through finely ground and compacted coffee.

Turkish Coffee

Beans are ground to a fine powder. Turkish coffee is prepared by immersing the coffee grounds into water and heating until it just boils, using a special pot called a cezve.

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