Glossary - Miele CVA 620 Operating Instructions Manual

Glossary

Arabica is a high quality coffee bean. It
is long and flat with a groove running
around it. The caffeine content is
approximately 0.8 - 1.3%. It is strong
and aromatic, but less bitter than the
Robusta bean.
We recommend this type of coffee
bean.
Blending is the secret of the coffee
roaster. The blend determines the
flavour and quality of the coffee and
varies according to how the coffee is to
be used.
Caffè is the Italian term for a standard
espresso. Its full name is caffè
espresso. It can be taken after a meal
and throughout the day.
Caffè americano is a thin espresso
with lots of water.
Caffè corretto is espresso with a dash
of something stronger such as Grappa,
brandy or a liqueur.
Caffè freddo is otherwise known as
iced coffee. An extended version of
espresso, it is served in summer with
ice cubes and liquid sugar.
Caffè latte is a double espresso in a
large cup filled with hot milk, topped
with little or no froth, for people who
enjoy milk.
Caffè moca consists of one third
espresso, one third hot milk and one
third cocoa. Often served in a tall glass.
Caffè ristretto is the strongest, most
concentrated espresso. The water is
reduced to 30 ml per portion.
76
Caffeine- the caffeine content of
espresso is only a third or a half the
caffeine normally found in coffee. The
stronger the roast, the less caffeine the
espresso will contain.
Cappuccino is espresso with frothed
milk. It is served in a ceramic cup with
one third espresso, one third hot milk
and one third froth. To obtain a good
froth, the milk should be well cooled
and frothed in a cold container.
Cappuccino chiaro is a "light"
cappuccino with less espresso and
more hot milk.
Cappuccino scuro is a "dark"
cappucino with more espresso and less
milk.
Cappuccino senza schiuma is
cappucino with hot milk but without the
froth.
Crema is the sign of the perfect cup of
espresso - a fine, nut or cinnamon
brown froth on the surface of the
espresso, which is only created when
the pressure is sufficiently high. The
Crema contains the frothed oils which
are rich in flavour and aroma and, quite
simply, it helps to keep the espresso
warm.
Espresso, see Caffè
Espresso corto is a "short", strong
espresso.
Espresso doppio is quite simply a
double portion of normal espresso.