Pour Over: Grinding beans for a single cup and using a slow-pouring kettle to customize a coffee’s strength by varying the ratio of coffee to water. Micro Lot: Coffee harvested from a specific plot of land and processed separately to bring out the lot’s unique geographic characteristics.Ĭhemex: (Shown above) A one-piece, hourglass-shaped, nonporous, glass coffeemaker, which uses a specially designed filter, so no other flavors come through the coffee. A way to develop a palate.Įxtraction: The process of drawing flavor from coffee grounds. Cupping can teach about a roast’s profile or about the process of creating the coffee. A number of Westchester coffeehouse owners say it’s their drink of choice.Ĭupping: The art of learning, through aroma and taste, about coffee. Java-nology Want to consider yourself a coffee connoisseur? Know these terms.Ĭortado: A beverage that mixes equal parts espresso and warm, steamed milk, which reduces acidity. Ammirati loves when customers put themselves in the hands of the staff “to have a coffee experience.” He recommends adventurous coffee drinkers try a single-origin espresso or cortado. There’s a nod to the past with old-fashioned espresso makers on shelves and an eye toward the future with the café’s sleek espresso machine.Īmmirati’s passion is roasting (the café also handles wholesale accounts), and his roaster is “one of the, if not the most sustainable and efficient in the world,” he says. He’s taken that passion and opened this lovely space, decorated with black-and-white tiles, tables and chairs, plus a coffee bar where customers can stand and chat with the barista. As the third generation of his family in the coffee business, Joey Ammirati has coffee running through his veins.
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