Flavour by Dahtone Coffee
As you sip your coffee, you can feel its weight on your tongue... like heaviness, viscosity, thickness or richness; it can range from the full (buttery and syrupy) to medium or light.
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Not all Coffees are created equal

Aroma

Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates.

Acidity

This refers to the crispiness of the coffee, that provide a sharp, bright, vibrant quality. The taste of freshness. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. Without acidity, the coffee would taste flat.

Acidity is often confused with bitterness. It happens because of two basic reasons: too much water running over too little coffee, also known as overextraction; and dark roasting. Guess what - it could also be the result of small and undetectable traces of caffeine.

Body

As you sip the coffee, you can feel its weight on your tongue. Like heaviness, viscosity, thickness or richness that you perceive on your tongue. Like whole milk feeling. It could range from the full (buttery and syrupy) to medium to light. Full bodied coffee usually originate in Indonesia such as Sumatra, like the Sumatra Mandheling. Latin American coffee are usually light- to medium-bodied. Coffees with a heavier body will maintain more of their flavor when diluted.

Flavour

Flavour refers to the total impression of the aroma, acidity and body. Flavor is the overall perception of the coffee. It is generally used to describe the flavour, such as the fruitiness, chocolateness, spiciness in your mouth.

... And then there's style

Espresso

A small but potent coffee served black, in a small demitasse cup or glass. Characterised by a flavour and aroma so intense they bite. The perfect Espresso can only be created by forcing water at 9 bar pressure and 88 C through a tightly compact wad of 8 grams of freshly ground coffee beans, producing 1.7 fluid oz of coffee in exactly 22 seconds. Such precision is crucial for what is the base of most speciality coffees.

Espresso con Panna

Short, strong and sweet. Full bodied Espresso with real whipped cream served in a demitasse cup or glass.

Macchiato

A small strong coffee with a delicate first impression created by placing a small amount of foamed milk on top of the crema. Served in a demitasse cup or glass.

Mocha

A delicious medley of pure Espresso and real chocolate filled with steamed milk and crowned with a swirl of whipped cream. Completed with a garnish of sweet chocolate powder or real chocolate shavings. A rich and indulgent chocolate experience, served in a tall straight glass.

Ristretto

An extra strong variation of the Espresso, using the same amount of coffee but half the quantity of water. Typically served in a demitasse cup or glass. Not to be confused with a double Espresso.

Cafe Creme

A velvety smooth coffee, brewed fresh from the bean which results in a thick moussy head called a crema. The crema is sometimes mistaken for cream, but is actually an indication of the freshness of the coffee bean. Delicious with or without cream and served in a conventional coffee cup.

Caffee Latte

A long refreshing coffee, usually served in a tall glass. The fresh espresso and steamed milk should always be topped with a small amount of frothy milk, to seal in the warmth.

Cappucino

A decadent combination of strong Espresso smoothed out with equal quantities of steamed milk and foamed milk, creating a luxurious cap that can be garnished with either chocolate or cinnamon powder. Usually presented in a large classic cup.

ALSO

- see "Brewing the perfect kup of koffee" and our poster.