Archive | February, 2010

Harvest

Harvest

There are two ways in which coffee cherries may be harvested. The first is Strip Picking, which clears the tree of all its cherries despite varying levels of ripeness. The second method is known as Selective Picking. Much like your standard five class, there are always those that grow a tad slower than the rest, […]

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Green coffee

Green coffee

Unroasted coffee beans. Tweet

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French Roast

French Roast

A roasting procedure resulting in very dark beans that are similar to those found in an Italian roast. Tweet

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Coffee with Marilyn

“I’m selfish, impatient and a little insecure. I make mistakes, I am out of control and at times hard to handle. But if you can’t handle me at my worst, then you sure as hell don’t deserve me at my best.” Tweet

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Decaffeination

Decaffeination

Decaffeination is the process of removing caffeine from coffee. There are two main methods of decaffeination, direct and indirect, which simply refer to whether the green beans are in contact with the decaffeinating agent or not. This process does not remove all the caffeine from the beans however. Decaf coffee generally contains around 2% caffeine. […]

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Crema

Crema

The golden-brown foam at the top of a shot of espresso. It forms a cap that retains concentrated aromas and flavours and its presence is indicative of an acceptable brew. Tweet

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Barista

Barista

The people who work their magic to provide you with your daily fix. Check out the Barista Profiles section to get more info on our local baristas and where you can find them. Tweet

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Acidity

Acidity

Contrary to belief, acidity in coffee is a good thing. It refers to the pleasant bitterness of coffee and is characterized by a feeling of dryness at the back and sides of the mouth.

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Espresso Lab Hotty

hello girl with the red ray bans sipping the sweetness of an Espresso lab coffee ! Tweet

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Lattelicious

Lattelicious
Shop no U5 / 6, Bedford Centre
Johannesburg
Mon-Friday 09:00-18:00
Sat-Sun 09:00-17:00
Tel: +27 (0)11 622 5125

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