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.
Whole bean coffee tastes best within the first week after it’s roasted. If it’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 the quality of the roast and evaporate the oils that contain most of the roast’s flavour.
A stainless steel container used in conjunction with the steam wand to make frothed milk.
Author’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.
The Globe and Mail one of my favorite newspapers has a really decent article on micro-chain café expansion. They talk with Willie Mounzer, co-owner of Caffé Artigiano, Vince Piccolo of 49th Parallel and John Neate of JJ Bean and some guy from Starbucks PR. It is a really in-depth and decent article and sums up the current café scene quite nicely.
This winter I was able to have a long chat with Wille Mounzer at the Canadian Coffee and Tea Show . He expressed that growth is natural for a chain and finding the right people for the job is important. He explained that taking short cuts behind the bar leads to less quality product, to which I agree. The varying quality I have seen from chains leads me to believe that even the mighty Artigiano can’t keep the quality consistent and still expand. I’d agree with Owner John Neate of JJ Bean, who I have found more consistent in his cafes across the board.
“For us to go to Toronto, we’d have to compromise what we do. You can only have so many stores, I don’t know how many, but I think after 20 it’s hard to remember all the managers names and their families. We’re pretty close to our maximum size around 10.” Said JJ Bean Owner John Neate ~ As published in the Globe and Mail Wednesday, Feb. 03, 2010.
That comment pretty much sums it up in my mind but don’t take my word for it. Head down to your favorite café, grab a copy of the paper and decide for yourself.
The Globe and Mail Newspaper
A pipe stem connecting to the top of an espresso machine that is used to provide the steam for frothing milk.
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 the slightly tangy sensation associated with light-roasted coffee flavours.
Any espresso drink made with non-fat milk. For example, a skinny latte is a latte made with non-fat milk.
Unblended coffee from a growing region or plantation.
Author’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.
Author’s note: I don’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.
A cup of drip coffee with one or two shots of espresso added. Is also known as a Red Eye.
