If
you are interested in starting a café or coffee
shop, then you have come to the right place. Some coffee
and espresso business consulting firms will only help
you open your coffee shop, and then magically disappear.
At CrimsonCup, we are different because we’re
available throughout the entire process and we don't
charge franchise fees. If you are interested in joining
the CrimsonCup Community, read more about our Coffee
Shop Start Up Program.
You may also
want to get familiar with some of the delicious espresso
coffee drinks you will be serving. Below, you'll learn
all the espresso and coffee drink terminology necessary
to start getting your dream off the ground. To try our
espresso coffee drinks you can stop by the nearest CrimsonCup
coffee shop or buy espresso coffee
online.
Espresso Coffee
Drinks:
Americano
An espresso coffee drink
that has been diluted with hot water to make the flavor
less intense.
Blend
Mixing two or more varieties of roasted coffee or different roasts (light or dark) to produce a balanced, pleasing taste. Many coffee franchises and shops feature a "house" blend.
Caffeine
The drug found in coffee. Caffeine is a bitter white alkaloid, used in medicine chiefly as a mild stimulant and to treat certain types of headaches.
Café au lait
French style coffee made by simultaneously pouring coffee and boiled milk into a cup.
Café con leche
Espresso with enough steamed milk to fill an 8 ounce cup.
Café con panna
Espresso served topped with a dollop of whipped cream.
Café latte
Espresso with steamed milk, topped with foamed milk.
Café macchiato
Espresso marked with 1 to 2 tablespoons of foamed milk. (Macchiato means "marked" in Italian.)
Café mocha
Espresso, chocolate syrup, and steamed milk, topped with whipped cream and cocoa powder.
Café ristretto
"Concentrated" espresso: the same amount of coffee is used to make a small cup that is normally used in making a traditional large cup.
Cappuccino
Espresso, steamed milk and frothed milk in equal proportions. The frothy "cap" may be garnished with sprinkled chocolate or cocoa, cinnamon, vanilla powder or sugar crystals.
Crema
The tan foam formed on the surface of the espresso during the brewing process. The crema makes a "cap" which helps retain the aroma and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew.
Double tall skinny
Double espresso and steamed nonfat milk.
Dry cap
Extra foam
Espresso
A method of quickly extracting the heart of coffee flavor, under pressure, from specially roasted, finely ground Arabica beans. 1-1/2 ounces of Espresso is known as a "shot" and serves as the basis of many delicious coffee drinks.
Froth/foam
The term given to milk which has been made thick and foamy by aerating it with hot steam.
Iced cappuccino
Double espresso in a 12 ounce glass with ice, cold milk, and steamed milk foam.
Iced espresso
Double espresso with ice served in an 8 to 10 ounce glass.
Mochaccino
A cappuccino with steamed chocolate milk.
Red Eye
coffee with added shot of espresso.
Roasts
Varietals or blends of coffee roasted to a specific color, such as Full City Roast or French Roast.
Short single
A single shot of espresso with the standard amount of milk (for a latte) or water (for an Americano).
Single
A shot of espresso; 1-1/2 to 2 ounces.
Skinny
Latte made with 1 percent or nonfat milk
Tall
A single shot of espresso with extra milk (for a latte) or water (for an Americano), served in a 10 to 12 ounce cup.
Varietals
A single coffee bean type from a country, region or estate, such as Guatemala Antigua, Jamaican Blue Mountain or Colombian Supremo. |
