Coffee beans produced by a skilled Roaster using high-quality coffee beans and modern roasting equipment. They are usually produced in weekly micro lots that ebb and flow with what is being harvested at that time of year with no guarantee of availability.
Author’s note:
This is often a misused term that can produce a lot of opinions on what a Artisan Coffee is. This is my opinion.
Coffee aroma is the smell of brewed coffee and coffee flavour. Without our nose, the true flavour would be limited to only the four taste buds of our tongue. The sweet, sour, salty and bitter areas of the mouth.
A lot of what makes up a cafe experience is reflected in the smell and taste of coffee. Typical coffee aromas include floral, wine, chocolate, citrus, spicy, tobacco, earth and fruit. Coffee aroma is also experienced after drinking the coffee when vapours drift upward into the nasal passage. This aroma is responsible for much of the coffees aftertaste also called the “finish”.
Hey, how’s it been going? Are you new around here let me show you around…
No I am not trying to pick the average reader of my coffee blog, but what would you say to a caffeinated consumer who was new in town and wanted to know about the great little places, the hidden gems? Well, hopefully I can serve for all your coffee needs.
So what’s new here at Van Indy Coffee Scene 2.0:
Better Cafe Reviews |
|
| Over the past two years of this blog, living on Commercial Drive and being generally interested in the coffee scene I learnt an awful lot. The whole essence of this blog is to pass on the most accurate information I can. I’ve done some minor editing of archived posts but only to keep information current as some of those old posts are damn popular. |
 Cafe Reviews |
Interactive Map |
|
| I always liked maps especially when they are interactive so now you can find a visual representation of the great cafes ( in my humble opinion ) via this map. Just click on the icon to bring up the review of that café. |
 Interactive Map |
Our Mantra |
|
| I really like to show people where I am coming from when I write a review or give my opinion. This page is after two years of coffee knowledge, what we at the Indy Coffee Scene and what I rate on. Also a code of ethics for users to see where we’re coming from and what we look for, and once advertising appears on the site, what type will be allowed. |
 Transparency of Reviews |
Coffee Terms |
|
| When I first started in coffee a number of years ago I found the amount of rhetoric and marketing surrounding the coffee vocabulary baffling. What some call one thing, others call something else. Well I decided to stake my claim on this lexicon and collect over 100 coffee terms that are currently used in Vancouver. Two of these will be released every Tuesday in something we like to call Terminology Tuesday. |
 Stove Top Espresso Maker |
Resource List (aka the blog roll) |
|
| This is where you can find links and resources that we think showcase good coffee knowledge and other helpful sites. |
 Coffee Beans and Clover Coffee Brewer |
Social Media |
|
| We have also joined twitter so you can follow us at coffeevancouver. We have a flickr group called ( Vancouver Indy Coffee ) where we’re posting some awesome coffee photos. |
 Our Flickr Group |
And What’s Coming: |
|
User Generated Coffee Terms |
|
| Don’t find a term that we have made? Then submit your own, (a very short sign in will be required). We’re still working on the details to make your submission painless and easy and while that is happening please enjoy ours. Plenty of news, reviews and general musing about coffee in Vancouver. Stick around, this is about to get interesting… |
 Double Shot |
Generally considered the flavour of “coffee arabica” and is far superior to Robusta. Arabica trees are typically grown at high elevations where insects and disease are less prevalent. Because of the inherently steep terrain at high elevations where Arabica is generally grown, mechanical harvesting is impractical. So, Arabica coffee is nearly always picked by hand. This results in less under-ripe and over-ripe beans compared to the commonly machine harvested Robusta. If left alone, Arabica trees will grow 40 ft high, but in most plantations the trees are pruned to less than 8 ft for easier harvest.
Author’s notes:
There are so many variations of the Arabica bean that to say your coffee is 100% Arabica could be entirely true, yet the difference between variations in taste could range wildly in taste and quality.
The taste of brewed coffee vapours released after swallowing. Also called the “finish,” aftertaste can be chocolate-y, burnt, spicy, tangy, fruity, citrus-y; the list is endless and can vary slightly depending on a person’s taste buds.
A water-based drink consisting of hot water and shot(s) of espresso mixed together to make any where from an 8 to 16 oz drink. The espresso is usually poured on top to showcase the quality of the crema.
Author’s Notes:
The term americano became popular when Americans were in Italy during the second world war and asked for their coffee to be more like home. So, hot water was added to the espresso and the americano was born.
6oz Americano
Acidity is the sharp, snappy, fruity taste that sparks the coffee’s flavour. It has nothing to do with bitter, unpleasant sensations or your coffee’s pH balance. The coffee’s acidity develops as the bean roasts. The darker the roast then the less acidic the flavour.
Author’s Note:
Coffee actually has a relatively neutral pH balance.
