Glossary
There are many terms and expressions in the coffee and tea world that may be difficult to understand to the novice. We have compiled a list of the most commonly used terms for you. Click a letter below....
Terms begining with 'C'
Cafetiere
Another name for a French press pot.
Caffe Creme
A velvety smooth coffee, brewed fresh from the bean that results in a thick head called a crema. The crema is sometimes mistaken for cream, but is actually an indication of the freshness of the coffee bean.
Caffe Latte
A shot of coffee, with a healthy covering of hot steamed milk and up to a quarter of inch of foamed milk on top.
Caffe Mocha
Chocolate syrup on the bottom of the cup, topped with espresso, steamed milk, whipped cream and chocolate sprinkles. Basically this is a chocolate caffe latte. Often prepared with whipped cream on top.
Caffeine
A bitter alkaloid contained in coffee and tea. It stimulates the central nervous system and, in the right amounts, causes adrenaline to be released, can enhance heart function, and helps with intellect.
Cappuccino
A shot of coffee, followed by less than half a cup of steamed milk and a big head of foamed milk spooned on to contain the warmth. The proportion of espresso to steamed and frothed milk for cappuccino is typically 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk on top.
Caramelly
An aromatic sensation created by the sugar compounds that produces sensations reminiscent of candy or syrup.
Chiaro
An espresso drink prepared "clear" by adding more milk.
Chicory
Chicory is the root of the endive, which is roasted and ground like coffee; it may be brewed straight, or blended with coffee.
Chocolaty
An aromatic in a brew's aftertaste, reminiscent of unsweetened chocolate or vanilla.
Crema
The tan foam that formed on brewing espresso. The crema makes a 'cap' that helps to retain the flavor and aroma of the espresso within the cup.
Cupping
Tasting by coffee professionals to describe the activity of sipping brewed coffees to assess their qualities.
Cachar
The most common variety of India tea, produced in Cachar district of Assam.
Caddy
The name given to a tin or jar of tea, which takes its name from the Chinese or Malayan word 'catty'- a term used to describe the weight of one pound of tea. In the past tea caddies were equipped with a lock and key.
Camellia sinensis
Today, the tea trade's international botanical name for the tea plant.
Caravan tea
Tea taken by camel from China to Russia in the past.
Ceylon
Blends of teas grown on the island of Sri Lanka, which take their name from the colonial name for the island. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972.
Cha
The word for tea derived from the Chinese and Indian languages.
Chai
Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.
Chanoyu
Japanese tea ceremony or party.
Character
An attractive taste, specific to growth origin describing teas grown at high altitude.
Chest
Original tea package, normally made of wood and lined with metal foil. Originally tea chests were lined with lead.
Chesty
Tea tainted by inferior or unseasoned packing materials.
Ching Wo
Black China tea from Fujien province.
Chop
From the Indian chapna meaning to stamp a number, mark or brand. Each break of chop of tea is marked.
Chunky
A very large broken-leaf tea.
Chunmee
Green China tea, said to resemble the shape of human eyebrows.
Clean
Leaf that is free from fibber, dirt and all extraneous matter.
Cloning
Cuttings taken from old tea bushes to produce new tea bushes. Today most tea bushes are grown from clones or cuttings taken from older bushes.
Coarse
A tea producing a harsh undesirable liquor with taste to match.
Collection
Once a plucker has filled a basket or sack with tea leaf, it is taken to a collection point where it is checked and weighed before being taken to the factory for making.
Coloury
Indicates useful depth of color and strength.
Common
A very plain light and thin liquor with no distinct flavor.
Congou
A general term used to describe all black China teas regardless of the area in which they are grown and made.
Coppery
Bright leaf that indicates a well manufactured or make of tea.
Country Greens
A term originally used to describe China green teas, other than Hoochows or Pingsueys.
Crepy
Leaf with a crimped appearance common to larger grade broken-leaf teas such as BOP.
Café Cubano
Espresso with sugar added
Colada
A larger serving of the cubano. Generally served to-go in a styrofoam cup with a few thimble-sized cups so you can split it up with your companions.
Café con Leche (Spain)
Strong drip coffee with milk added
Cortado (Spain)
A smaller version of café con leche.
Con Leche (Venezuala)
1/4 negrito with 3/4 milk
Café Solo (Spain)
Black coffee
Con Hielo (Spain)
Iced black coffee
Carajillo (Spain)
Black coffee, 3-4 grains of coffee, lemon peel, and a shot of liquor (usually brandy)