KIN+ILK's Coffee guide
Let's discuss coffee terms…
When you work with coffee you quickly get used to the coffee terms that most baristas use. We often hear quiet chatter about what a long black is and why it is not long. Well, in this blog we are going to discuss a whole range of coffee terms so you can be as clued up as the KIN+ILK baristas!
Firstly, we will go through classic coffee orders which can be confusing, then move on to brewing methodology and some added extras.
Long Black:
A long black is essentially a stronger americano, with the same amount of espresso but a smaller amount of water.
Cortado:
Cortado is a newer coffee that originates from Spain. Cortados are 4oz with equal parts espresso and milk, making it the perfect drink for a morning commuter in a rush. Do not confuse it with the Starbucks cortados, which are practically double the size
Wet / Dry:
Have you ever stood in line and the person in front of you is asking for a wet cappuccino and you stood there thinking how could it ever be dry? When discussing wet vs dry, we are referring to how much microfoam is on top of the espresso. Traditional Italian cappuccinos are incredibly dry with less steamed milk and more foam. In KIN+ILK, we serve our cappuccinos wet and creamy.
Now, let's move on to some methodology behind coffees, including parts about filter coffee and the process we use to create our house Finca El Corozo.
Blooming:
Coffee blooming is the occurrence of foaming and bubbling during the brewing process. It mainly represents the release of C02 and some oils from the inside of ground coffee as water begins to permeate and displace it. We use the bloom term when making our customers v60, it’s an incredibly important step and now one that can be missed to truly achieve the perfect coffee.
Stretching:
The term stretching milk involves the technique of heating milk and creating the ideal amount of foam for milk-based espresso beverages, such as lattes, flat whites, and cappuccinos. When you heat the milk you create a vortex which adds air and helps double in size, resulting in a silky, shiny and creamy texture that compliments the espresso perfectly. Mastering the art of stretching milk is the number one way to create delicious milk-based coffees at home.
Altitude:
Baristas will often talk about the attitude of where the coffee has been produced, but why does the altitude matter? Altitude is crucial because the higher the altitude, the lower the oxygen levels, which prompts the coffee plant to produce more sugars for growth. As a result, selecting coffee grown at higher elevations will likely result in a sweeter flavour.
Our Finca El Corozo is 1900 masl (metres above sea level). Generally, Arabica coffee thrives at altitudes ranging from 1,800 to 6,300 meters, whereas Robusta coffee prefers elevations between 600 and 2,400 meters, accompanied by relatively warm weather conditions.
Natural / Washed Process:
Dry processed (natural) coffees are dried in the full cherry before de-pulping. Whereas the wet process (washed) coffees are dried without the cherry. Washed coffees are de-pulped and then usually fermented to promote the separation of any remaining pectin still stuck to the bean. Natural coffees have distinct fruity and fermented notes due to the extended interaction between the bean and its natural sugars during the drying process. In contrast, washed coffees are celebrated for their crisp, clear taste and vibrant notes.
Honey process:
The honey process is a method which has become a lot more common in recent years. Disclaimer to all customers - there is no honey involved! The term 'honey' originates from the sticky mucilage surrounding the coffee bean, which has a similar texture to honey. The honey process is essentially a hybrid of the two processes: washed and natural. The bean is removed from the outer fruit whilst leaving certain percentages of the mucilage on the bean during drying. As a result, the natural sugars from the remaining mucilage will sweeten the final product.
Coffee Cupping:
At KIN+ILK when we have a manager's meeting we often bring some new coffees to taste through what is called a cupping session. Cupping is a method of evaluating different characteristics of a particular coffee bean. By comparing and contrasting multiple coffees against each other, cupping enables us to identify the unique flavour profiles and nuances of each coffee.
Single Origin:
The term ‘single origin’ is a type of coffee category which focuses on one area or region where the coffee is grown. It means you can trace a single farm, farmer, crop and region of the country. At KIN+ILK, our single-origin coffee is sourced exclusively from Fernando 'the don' Lima, an incredible farmer based in Santa Ana, El Salvador. By focusing on a single origin, we can offer our customers a unique and traceable coffee experience.
We hope you enjoyed our coffee terminology guide and feel prepared to impress any barista!