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	<title>The Vancouver Indy Coffee Scene &#187; Terminology</title>
	<atom:link href="http://coffeevancouver.ca/category/terminology/feed/" rel="self" type="application/rss+xml" />
	<link>http://coffeevancouver.ca</link>
	<description>Why coffee is more than just coffee</description>
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		<item>
		<title>Woody</title>
		<link>http://coffeevancouver.ca/2010/03/16/woody/</link>
		<comments>http://coffeevancouver.ca/2010/03/16/woody/#comments</comments>
		<pubDate>Tue, 16 Mar 2010 14:00:35 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=703</guid>
		<description><![CDATA[The taste of expired coffee. Woody coffee has a smell of dry wood or cardboard. This defect results when beans are improperly stored for an extended period of time. Coffees stored in high temperatures and humidity, such as port cities, tend to deteriorate the bean quickly and it becomes woody. All coffees can become woody [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Whole Bean</title>
		<link>http://coffeevancouver.ca/2010/03/09/whole-bean/</link>
		<comments>http://coffeevancouver.ca/2010/03/09/whole-bean/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 14:01:03 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=700</guid>
		<description><![CDATA[Roasted coffee beans that have not been ground. Whole beans has the advantage of staying fresh longer than ground coffee. Whole bean is commonly sold for it&#8217;s utility as much as its freshness as it can be ground to different sizes for different brewing methods.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/03/09/whole-bean/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wet</title>
		<link>http://coffeevancouver.ca/2010/03/09/wet/</link>
		<comments>http://coffeevancouver.ca/2010/03/09/wet/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 14:00:29 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=697</guid>
		<description><![CDATA[The most common usage of this verb in Vancouver is when ordering a wet cappuccino. The drink is made by first pouring the espresso shot(s) and then adding 1/3 steamed milk topped with the last third micro foam. A wet cappuccino is considered a regular cappuccino. Author&#8217;s note: In my opinion, a foamy latte is [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wet Process</title>
		<link>http://coffeevancouver.ca/2010/03/02/wet-process/</link>
		<comments>http://coffeevancouver.ca/2010/03/02/wet-process/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 14:01:59 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=695</guid>
		<description><![CDATA[In the wet process, ripe cherries are first immersed in water where any floating (coffee) cherries are removed as defective. The remaining cherries are then pressed by machine against a perforated surface, allowing only the seed to pass through the holes. The remaining pulp is then removed by placing the beans into a fermentation tank [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Water Purification</title>
		<link>http://coffeevancouver.ca/2010/03/02/water-purification/</link>
		<comments>http://coffeevancouver.ca/2010/03/02/water-purification/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 14:00:56 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=692</guid>
		<description><![CDATA[All coffee brewing benefit from water purification. Water purification  improves the taste, odour and appearance of brewed coffee. Effective filters remove contaminates, excess chlorine, particulate matter and other impurities.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/03/02/water-purification/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Toddy</title>
		<link>http://coffeevancouver.ca/2010/02/23/toddy/</link>
		<comments>http://coffeevancouver.ca/2010/02/23/toddy/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 14:01:09 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=690</guid>
		<description><![CDATA[Is the trademarked term referencing a cold, brewed-coffee method. It has become part of the lexicon, as a generalized term. The generic term for toddy is cold, brewed coffee. Some coffee establishments call it cold, brewed-coffee concentrate.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/23/toddy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tamping</title>
		<link>http://coffeevancouver.ca/2010/02/23/tamping/</link>
		<comments>http://coffeevancouver.ca/2010/02/23/tamping/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 14:00:22 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=688</guid>
		<description><![CDATA[Tamping coffee grounds is necessary to produce a consistent spread of water over the entire espresso shot. Tamping is needed to prevent the channelling of the water flowing from the porta-filter through the roast. If the spent grounds do not come out in the shape of a round, puck shape then the water from your [...]]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/23/tamping/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Tamper</title>
		<link>http://coffeevancouver.ca/2010/02/16/tamper/</link>
		<comments>http://coffeevancouver.ca/2010/02/16/tamper/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 14:01:39 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=685</guid>
		<description><![CDATA[A short, disc-like object that is usually two or three inches in length. It is commonly made of metal or plastic, and the handle part can be wrapped in wood. Tampers are often hand-held accessories or attached to espresso grinders. Author&#8217;s note: Attached tampers allow baristas to handle the tamping operation with one-handed flair, but [...]]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/16/tamper/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Swiss Water Process</title>
		<link>http://coffeevancouver.ca/2010/02/16/swiss-water-process/</link>
		<comments>http://coffeevancouver.ca/2010/02/16/swiss-water-process/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 14:00:56 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
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		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=682</guid>
		<description><![CDATA[The Swiss Water Process is a 100 per cent, chemical-free coffee decaffeination process. Most decaffeination processes use chemical solvents, such as methylene chloride (MC). The Swiss water process uses only water to remove caffeine, producing a water processed decaf coffee.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/16/swiss-water-process/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Storage</title>
		<link>http://coffeevancouver.ca/2010/02/09/storage/</link>
		<comments>http://coffeevancouver.ca/2010/02/09/storage/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 14:01:44 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[vocabulary]]></category>

		<guid isPermaLink="false">http://coffeevancouver.org/?p=680</guid>
		<description><![CDATA[Whole bean coffee tastes best within the first week after it&#8217;s roasted. If it&#8217;s ground, coffee goes stale quite fast. After it is ground keep it in an air-tight container, in a cupboard or pantry, away from heat, moisture or direct sunlight. Do not store your coffee in the fridge or freezer it will reduce [...]]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/09/storage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Steaming Pitcher</title>
		<link>http://coffeevancouver.ca/2010/02/09/steaming-pitcher/</link>
		<comments>http://coffeevancouver.ca/2010/02/09/steaming-pitcher/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 14:00:05 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=677</guid>
		<description><![CDATA[A stainless steel container used in conjunction with the steam wand to make frothed milk. Author&#8217;s note: The best steaming pitcher are small containers where one drink is made per container. This will cut down on cost but also to stylize the drink by customer request.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/09/steaming-pitcher/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Steam Wand</title>
		<link>http://coffeevancouver.ca/2010/02/02/steam-wand/</link>
		<comments>http://coffeevancouver.ca/2010/02/02/steam-wand/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 14:01:44 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=675</guid>
		<description><![CDATA[A pipe stem connecting to the top of an espresso machine that is used to provide the steam for frothing milk.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/02/steam-wand/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Sour</title>
		<link>http://coffeevancouver.ca/2010/02/02/sour/</link>
		<comments>http://coffeevancouver.ca/2010/02/02/sour/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 14:00:12 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=672</guid>
		<description><![CDATA[An excessively sharp, biting and unpleasant flavour (For example, vinegar or acetic acid). Soury flavours are sometimes associated with the aroma of fermented coffee. A sour taste is caused by overripe or already fermenting cherries, or by improper fermentation where yeasts and alcohol form vinegar-like acids. Soury flavours are often confused with acidity, which is [...]]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/02/02/sour/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Skinny</title>
		<link>http://coffeevancouver.ca/2010/01/26/skinny/</link>
		<comments>http://coffeevancouver.ca/2010/01/26/skinny/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 14:01:40 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=669</guid>
		<description><![CDATA[Any espresso drink made with non-fat milk. For example, a skinny latte is a latte made with non-fat milk.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/26/skinny/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Single Origin</title>
		<link>http://coffeevancouver.ca/2010/01/26/single-origin/</link>
		<comments>http://coffeevancouver.ca/2010/01/26/single-origin/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 14:00:27 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=667</guid>
		<description><![CDATA[Unblended coffee from a growing region or plantation. Author&#8217;s note: Single origin can be considered less complex of a roast and tends to be strong to one type of flavour, hence the term single origin.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/26/single-origin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Shot</title>
		<link>http://coffeevancouver.ca/2010/01/19/shot/</link>
		<comments>http://coffeevancouver.ca/2010/01/19/shot/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 14:01:40 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=650</guid>
		<description><![CDATA[Author&#8217;s note: I don&#8217;t currently have a proper description or measurement for a single shot of espresso. Please take this definition with a grain of salt until the redesign. A serving of espresso is approximately 1 oz. Shots pulled short are less than 1 oz. Shots pulled long are more than 1 oz.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/19/shot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Shot in the Dark</title>
		<link>http://coffeevancouver.ca/2010/01/19/shot-in-the-dark/</link>
		<comments>http://coffeevancouver.ca/2010/01/19/shot-in-the-dark/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 14:00:40 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
		<category><![CDATA[jargon]]></category>
		<category><![CDATA[lexicon]]></category>
		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=648</guid>
		<description><![CDATA[A cup of drip coffee with one or two shots of espresso added. Is also known as a Red Eye.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/19/shot-in-the-dark/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Shade Grown</title>
		<link>http://coffeevancouver.ca/2010/01/12/shade-grown/</link>
		<comments>http://coffeevancouver.ca/2010/01/12/shade-grown/#comments</comments>
		<pubDate>Tue, 12 Jan 2010 14:01:32 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=645</guid>
		<description><![CDATA[Shade-grown coffee refers to coffee grown under a canopy of trees. Many of the coffee farms in Latin America have clear cut property of foliage to increase production. Shade grown is the traditional farming method. For generations, coffee shrubs have been planted in the shade of tall trees.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/12/shade-grown/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Scorched</title>
		<link>http://coffeevancouver.ca/2010/01/12/scorched/</link>
		<comments>http://coffeevancouver.ca/2010/01/12/scorched/#comments</comments>
		<pubDate>Tue, 12 Jan 2010 14:00:31 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
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		<category><![CDATA[Terminology Tuesday]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=643</guid>
		<description><![CDATA[Roasted coffee with burn marks caused by roasting it too hot. Scorched beans may look completely roasted, but are likely to have soury uneven flavour.]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/12/scorched/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Robusta</title>
		<link>http://coffeevancouver.ca/2010/01/05/robusta/</link>
		<comments>http://coffeevancouver.ca/2010/01/05/robusta/#comments</comments>
		<pubDate>Tue, 05 Jan 2010 14:01:25 +0000</pubDate>
		<dc:creator>Robert</dc:creator>
				<category><![CDATA[Terminology]]></category>
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		<guid isPermaLink="false">http://coffeevancouver.org/?p=641</guid>
		<description><![CDATA[Is the most likely kind of coffee you drink when you follow the instructions to &#8220;add hot water and stir&#8221;. Discovered in Africa, robusta beans come from the Robusta trees and are more &#8220;robust&#8221; and are less susceptible to insect infestation and disease. In contrast to the Arabica bean, the Robusta is relatively new to [...]]]></description>
		<wfw:commentRss>http://coffeevancouver.ca/2010/01/05/robusta/feed/</wfw:commentRss>
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