Time Out is here to help you get understanding the different types of coffee, including what terms like Syphon, Crema, Frappe and more mean
If you don’t fully understand all this talk of single-origin beans, local roasteries and syphon filters, it could be enough to give you a headache (if all that caffeine hasn’t got you there already). So here are ten terms you can use to bluff your way through any conversation with a barista.
Single-origin Barista Vladimir Nabusevschi from Appetite The Shop, says: “This is sourced form a single producer, crop region and country and therefore gives it a flavour characteristic of the area of production. When you see a coffee on a menu referred to by the name of a place, it will be single origin. At Appetite, we use a Colombian bean from The Valley of Laboyos. It is grown about 1,300 metres above sea level and has a sweet, caramel flavour, with high citric acidity.”
Blended coffee A combination of varieties grown from a number of regions, countries or continents. They can be blended before or after roasting. If they’re blended after roasting, baristas can come up with interesting flavour combinations.