AeroPress, noun: Method of preparing filter coffee in a cup. Here, a small paper filter is rinsed out with water and inserted in the plexiglass cylinder. Ground coffee is then put in the cylinder on top of the filter and hot water is poured over the ground coffee. After steeping for 90 seconds, the cylinder is placed on a cup and pushed through using the accompanying plunger. The resulting coffee is very intense and robust. It’s so popular among connoisseurs that there is even a World AeroPress Championship (WAC).

Brewing temperature

Brewing temperature, noun: Ideal for filter coffee: 96.2°C / 205°F. For espresso 89-95°C /192.2-203°F is recommended. Note: Most household machines are set much too high – unfortunately the coffee becomes scalded and bitter.

Café Bombón

Café Bombón, noun: Spanish word indicating an espresso with a small amount of sweetened condensed milk.

Caffè latte

Caffè latte, noun (also called Galão in Portugal): Italian word indicating a double espresso topped with steamed milk and no or almost no milk froth at a ratio of 4 to 5.

Caffè lungo

Caffè lungo, noun (also called Café Americano): Italian word indicating an espresso made long using hot water. The strength of a lungo is very similar to that of filter coffee.

Caffè macchiato

Caffè macchiato, noun (also called Café cortado in Spain): An Italian word indicating an espresso topped with a small amount of milk froth.


Cappuccino, noun: Italian word indicating an espresso with some milk and a fine milk froth. The name refers to the brown-white habit of the Capuchin monks.


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