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At Java we serve a large variety of coffee drinks. We split them up into three categories:

 

  1. Espresso – Based
  2. Cold Brew
  3. Drip Coffee

 

Espresso Based Drinks


Espresso is a method of brewing coffee by extracting hot, pressurized water through finely ground coffee beans

  • Espresso – A plain shot of espresso.
  • Decaf  – Espresso, without the caffeine.
  • White Coffee – Espresso, without the coffee taste. This has a nutty profile instead of the typical “coffee” taste profile. It is called white coffee because the coffee bean is barely roasted, resulting in a whiter brew and more caffeine than normal coffee.
  • Latte – Espresso and milk.
  • Flavored Latte – Espresso, milk and flavored syrup.
  • Mocha – Espresso, milk and chocolate sauce. At Java Espress we serve a variation of plain chocolate, white chocolate, swirl (white chocolate and chocolate, also known as a black and white), and aztec mochas.
  • Flavored Mocha – Espresso, milk, chocolate and flavored syrup.
  • Javaccino – A blended latte (espresso, milk) with ice and Javaccino powder.
  • Mochaccino – A blended mocha (espresso, milk, chocolate) ice, and Javaccino powder.
  • Americano – A shot of espresso and water. For hot americano’s the espresso shot always go on top of the water. This allows the crema to create a cap on top of the water. For iced americano’s, the espresso shots go on top of the water and ice. Always ask your customer if they need room for cream!
  • Satin Mousse – Chocolate milk and espresso
  • Dry Cappuccino – A shot of espresso, a little bit of steamed milk and “capped” with foam. Less liquid, more foam.
  • Wet Cappuccino – A shot of espresso “capped” with foamed milk. More liquid, less foam.
  • Blended Americano  – A blended Americano (espresso, water) Ice & Javaccino Powder

 

Cold Brew

Cold brew is a method of brewing coffee that uses coarsely ground coffee beans that are steeped in room temperature water.

  • Cold Brew – Cold brew is steeped in water for 18 to 24 hours to produce a highly concentrated, smooth, flavorful coffee. The concentrate is then mixed with water and served over ice. Cold brew contains approximately three times the caffeine as regularly brewed coffee.
  • Blended Cold Brew – Cold Brew, Ice & Javaccino Powder
  • Nitro Brew – The exact same product as Cold Brew, but it is infused with nitrogen to produce a more velvety and silkier texture. Nitro Brew is served without ice. It is also naturally sweetened by the nitrogen so it will not be nearly as bitter as regular espresso

 

Drip Coffee

Drip coffee is a method of brewing coffee. It uses more coarsely ground coffee beans mixed with hot water to produce a highly caffeinated water based coffee beverage.

  • Drip Coffee “Drip” – Plain drip coffee. Always ask how they would like their cup. ” Do you want this black? (no sweeteners or cream) “Would you like any cream or sugar?” Most people will be specific on what type of sugar or sweetener they would like. Know what we carry so you may suggest our options.
  • Cafe Au Lait – Half drip coffee, half steamed milk (can also get this iced, use cold brew instead of drip)
  • Reeds Rocket – Half drip coffee, half steamed chocolate milk (can also get this iced, use cold brew instead of drip)
  • Blast Off, Red Eye or Shot in the Dark – Double shot of espresso and drip coffee (can also get this iced, use cold brew instead of drip)

 

 

Espresso-Based Terms

  • Breve – A latte or other drink that is made with half and half
  • Skinny – A latte or other drink that Is made with skim milk
  • Decaf – decaffeinated espresso
  • Single Shot – 1 shot of espresso
  • Triple Shot – 3 shots of espresso
  • Quad shot – 4 shots of espresso
  • Split Shot or Half Caff – Half caffeinated espresso and half decaffeinated espresso
  • Buzz Shot – Is a concentrated energy shot (like a 5 hour energy, or equivalent to 1 can of redbull). It is flavorless and can be added to any drink.

 

Coffee Terms

Roast  –  The roasting process is what produces different flavor characteristics in coffee.

  1. Light Roast: Very acidic, mild bodied, more origin flavors come through, fruity
  2. Medium Roast; Balance between acidity, sweetness and aromas.
  3. Medium- Dark Roast: Lower acidity, more bitter, milk chocolate-like notes come through, heavier mouthfeel.
  4. Dark Roast Coffee: Bitter taste, dark chocolates notes, heavy mouthfeel

Aroma – The fragrance produced by freshly brewed coffee

Acidity Typically refers to bright, tangy or tartness  flavor characteristics found in many high grown Arabica coffees.

Single – Origin – Single-origin coffee is coffee grown within a single known geographic origin, meaning a single farm or a single country

Blend – Two or more single – origin coffee mixed together