Coffee 2 Tea

CAFFEINE: The chief mood altering substance in coffee, with an average of 1.1 percent in Arabica and 2.2 percent in Robusta beans, the tow main coffee species. When extracted, as in the decaffeination process, caffeine is a pure white crystal, bitter to taste. Caffeine is the world’s most widely used psychoactive drug, appearing naurallin in tea leaves and, in very small quantities in cocoa beans.

CAFFEINE WITHDRAWL: Not yet an official diagnosis, but a syndrome currently under research for possible inclusion in psychiatric manuals . its symptoms include headache, sleepiness or drowsiness, impaired concentration, difficulty working, precession, anxiety, irritability, nausea and vomiting, and muscle aches or stiffness.

CAPPUCCINO: A espresso based drink classically made with one third espresso steamed milk and one third foamed milk. The king of Italian espresso drinks.

CARAMELIZATION: Beans are naturally high in carbohydrates, which must be heated to develop toasty, sweat flavours. Caramelized sugars give body and mouth-feel to darker roast: the darker the bean, the higher the degree of caramelization. When caramelization is taken to far, coffee tastes burnt.

CEZEV: More commonly called an ibrik, this is the correct term for the long handled brass or copper pot, tinned on the interior that lopes inward at the top and is used to make Middle Eastern coffee.

CHERRY: Coffee beans are seeds of a berry, called cherry for the shape and for the deep crimson color of the fully ripe fruit. The even, ovoid shape resembles a plump holly berry or cranberry.

Tags: beans, caffeine, Cappuccino, cezev, coffee beans, coffee cherry