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.


Caffeine, noun: An alkaloid and an important component of coffee as well as tea, guarana and cacao. It has a stimulating effect and increases one’s ability to concentrate. Note: In the journal “Science,” researchers report that the concentration of caffeine in the nectar of some varieties of coffee, those that correspond to a cup of instant coffee, doesn’t seem to bother bees in small doses, but rather gives them a helping hand. In the (bee) group that contained caffeine, three times as many bees still remembered the fragrance learned after a day. After three days, it was still twice as many bees.


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.


Carbohydrate, noun: An ingredient in coffee. Together with fat and protein, they are an essential component of our diet. They are a product of photosynthesis in plants. They constitute 30-40% of coffee beans. Over the course of the roasting, carbohydrates undergo significant changes. The sugars almost completely disappear. The insoluble polysaccharides from the cellular walls of the coffee bean then form the spent coffee grounds, which are left over.


Casuarina, noun: A species of beech that grows in forests whose branches resemble horsetails. They are used as shade trees in coffee gardens in Papua New Guinea.

Chlorogenic acid

Chlorogenic acid, noun: An ingredient in coffee. Also occurs in potatoes, artichokes, nettles, etc. It is regarded as hard on the stomach. In our slow, gentle roasting process from 10-15 minutes at just under 400°F the acids are sharply broken down. Normal roasting process – 3-4 minutes at high temperatures – do not have this effect.


Coca, noun: A bush/shrub. It grows on the eastern hillsides of the Andes in Peru, Bolivia and Columbia between 1000 and 6500 feet above sea level. It is the raw material behind cocaine. “Mate de coca,” also called coca tea, is a traditional drink in the Andes. It’s available prepackaged in many supermarkets. Since the tea mixture contains plant parts from the coca plant, these are subject to the German Narcotics Act, which is why simply possessing or importing a tea bag is a criminal offense. There were and are a number of anti-drug programs, but these have not prevented cultivation. However, we have succeeded in convincing many small farms that organic coffee cultivation is more lucrative over the long term.


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