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Home > Glossary
  GLOSSARY  
 
 
Americano:   Espresso combined with hot water for a richly flavoured coffee.
Ashy:   Reminds of a smell of a recently extinguished fireplace and becomes little by little more persistent with increasing the level of roasting.
Bitter:   Primary flavour of coffee given mostly from caffeine. It's pleasant within a certain threshold.
Burned-Smokey:   The term which indicates a very strongly roasted or oven-roasted coffee. The given off odour reminds one of a wood smoke.
Café Au Lait:  Equal parts brewed coffee and steamed milk.
Cappuccino:  Traditionally made with 1/3 Espresso, 1/3 Milk and 1/3 Foam.
Steam Milk first, then pull your espresso shots, allowing time for the milk to separate creating "set, dry foam".
Chocolaty:  It's a sweet aroma, similar to vanilla cocoa.
Con Panna:   Straight espresso shot with a dollop of whip cream.
Corretto:
Shot of espresso "corrected" with a shot of liquor, usually grappa, and sometimes sambuca or brandy.
Doppio:   A double espresso shot, usually served straight.
Dry or Wet:   Refers to the amount of milk in a cappuccino. More milk is wet, none is dry.
Earthy:   It's a perfume of frequently ploughed earth and the humid soil. In coffee it is a negative perfume.
Espresso:   A straight shot.
Flowery:   Reminds of the sensation of flowers and the sense of freshness that comes out of it. Rarely denominating perfume, it has always a positive connotation.
Full-bodied:   Indicates the spherical perception, the roundness and the structure. Identifies to coffee of an elevated quality.
Lungo:   (Long Shot) Espresso shot pulled long.
Macchiato:   Straight espresso shot with a dollop of steamed milk.
Ristretto:   (Restricted Shot) Espresso shot pulled short.
Sour:   Classical taste, pleasant and appreciated in coffee.
Spicy:   It's a perfume of spices such as cinnamon and clove, excluding strong perfumes like pepper and oregano.
Sweet:   It's the most classical sensation deriving from sugary solutions.

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