C |
Cafe au lait - 1. Brewed coffee
(or espresso) combined simultaneously, in equal portions, with
steamed or hot milk. OR 2. Half coffee and half hot milk, but with
regular coffee instead of espresso. The regular coffee should be
brewed double strength. |
Caf? Americano - Espresso diluted with an equal
portion of hot water. You can get a regular coffee that tastes the
same for about half the price. |
Caf? Latte - Espresso with steamed milk and, in
some shops, a small cap of foam. It has less foam than a
cappuccino. Flavored lattes have a sweet, flavored syrup added to
them. |
Caf? Mocha - A term of no small controversy. In
Eugene, ordering a mocha ought to get you a latte or a cappuccino
with chocolate syrup or hot cocoa. On the other hand, it could get
you a straight coffee with chocolate, or a funny look from the
barista -- read the menu. |
Caffeine - White, crystalline alkaloid, which
occurs naturally in coffee beans, cocoa beans, and tea leaves,
that stimulates the central nervous system. |
Cappuccino - A coffee beverage made from espresso
and topped with steamed milk and froth. More specifically, a shot
of espresso with the remainder being 50 percent steamed milk and
50 percent milk foam. An alternative description is 1/3 espresso,
1/3 steamed milk, 1/3 foamed milk. But again, this depends on the
maker. Many places use more steamed milk and less froth. |
Caramel - This aroma descriptor is reminiscent of
the odor and flavor produced when caramelizing sugar without
burning it. Tasters should be cautioned not to use this attribute
to describe a burning note. |
Caramelization - An action during coffee roasting
that occurs when simple sugars in the bean are heated, resulting
in a caramel color and flavor. |
Carbon dioxide (CO2) - A gas formed in the cells o
f the coffee bean as a natural byproduct of the roasting Process. |
Cellulose material - Fibrous plant tissue
constituting the major parts of the cell walls of the coffee bean;
ac- counts for approximately 75% of the bean's total weight. |
Cereal/Malty/Toast-like - This descriptor includes
aromas characteristic of cereal, malt and toast. It includes
scents such as the aroma and flavor of uncooked or roasted grain
(including roasted corn, barley or wheat), malt extract and the
aroma and flavor of freshly baked bread and freshly made toast.
This descriptor has a common denominator, a grain-type aroma. The
aromas in this descriptor were grouped together since tasters used
these terms interchangeably when evaluating standards of each one. |
Chaff - The remains of silver skin on green coffee
beans that are released during roasting. |
Chemical/Medicinal - This odor descriptor is
reminiscent of chemicals, medicines and the smell of hospitals.
This term is used to describe coffees having aromas such as rio
flavor, chemical residues or highly aromatic coffees which produce
large amounts of volatiles. |
Cherries (berries) - The fruit of the coffee tree
in which he the seeds (coffee beans). |
Chocolate-like - This aroma descriptor is
reminiscent of the aroma and flavor of cocoa powder and chocolate
(including dark chocolate and milk chocolate). It is an aroma that
is sometimes referred to as sweet. |
Cinnamon Roast - A light cinnamon brown color;
generally has a pronounced nut-like flavor and a high level of
coffee acidity. |
Classic brewing - Brewing at a controlled level of
extraction- removing 18% to 22% of the soluble material from
roasted and ground coffee. |
Coffea arabica - Arabica coffee - Coffea arabica
was first described by Linnaeus in 1753. The best known varieties
are 'Typica' and 'Bourbon' but from these many different strains
and cultivars have been developed, such as caturra (Brazil,
Colombia), Mundo Novo (Brazil), Tico (Central America), the dwarf
San Ramon and the Jamaican Blue Mountain. The average arabica
plant is a large bush with dark-green oval leaves. It is
genetically different from other coffee species, having four sets
of chromosomes rather than two. The fruits are oval and mature in
7 to 9 months; they usually contain two flat seeds (the coffee
beans) - when only one bean develops it is called a peaberry.
Arabica coffee is often susceptible to attack by pests and
diseases, therefore resistance is a major goal of plant breeding
programs. Arabica coffee is grown throughout Latin America, in
Central and East Africa, in India and to some extent in Indonesia. |
Coffea canephora - Robusta coffee - The term 'robusta'
is actually the name of a widely grown variety of this species. It
is a robust shrub or small tree growing up to 10 meters in height,
but with a shallow root system. The fruits are rounded and take up
to 11 months to mature; the seeds are oval in shape and smaller
than those of C. arabica. Robusta coffee is grown in West and
Central Africa, throughout Southeast Asia and to some extent in
Brazil, where it is known as Conilon. |
Coffea liberica - Liberica coffee - Liberica
coffee grows as a large strong tree, up to 18 meters in height,
with large leathery leaves. The fruits and seeds (beans) are also
large. Liberica coffee is grown in Malaysia and in West Africa,
but only very small quantities are traded as demand for its flavor
characteristics is low. |
Coffee contract - A legally binding agreement to
make or take delivery of 37,500 pounds of washed arabica, from a
specified country, during a designated future month, and at a
market-derived price. This price governs the price of most arabica
coffees throughout the world. |
Coffee flavoring material - The gases, liquids,
and solids removed from roasted and ground coffee when brewed that
give the beverage its aromatic, taste, and tactile sensations. |
Coffee Futures Market - The primary international
marketplace for trading coffee futures contracts. Arabica futures
contracts are traded on the New York Coffee, Sugar, and Cocoa
Exchange; robusta futures contracts are traded on the London
Futures Exchange. |
Colombian Milds - The ICO grouping for washed
(wet- processed) arabica coffee produced in three countries
(Colombia, Kenya and Tanzania). The name Colombian Milds can refer
either to the coffee or to the country group, as is the case for
all other ICO groupings. |
Comparability - Examining pricing structure of
similar restaurants in the market area in order to offer similar
market-accepted prices. |
Conductivity meter - A device -that determines
coffee's soluble solids by measuring the increased conductivity
(ionization) of water when coffee flavoring materials are added to
it. |
Crust (cap) - During a coffee cupping, the bed of
coffee particles that rises to the brews surface when water is
poured directly onto ground coffee. |
Cupping method - The procedure by which individual
cups of coffee are prepared according to established guidelines to
assess the aroma, taste, and mouthfeel characteristics of a sample
of coffee. |