DEFINITIONS

Learn your coffee A, B, C's...

ARABICA
Coffee Arabica is a species of coffee which is grown at high altitudes and has a delicate flavour.

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BARISTA
A person who has mastered the art of espresso making.

BLEND
Two or more varieties of coffee from different regions blended together to create a unique flavour profile.

CAFFEINE
A chemical compound naturally present in coffee and tea.

CREMA
The golden-coloured foam layer present on the surface of correctly extracted espresso coffee.

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DEMITASSE
A small cup (70–90ml) used primarily for serving espresso shots.

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DOSE
The amount of ground coffee required to produce a shot of espresso. Normally this is 7-9 grams per shot.

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EXTRACTION
Where hot water is forced through ground coffee, extracting the elements to produce an espresso.

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GREEN COFFEE
Raw coffee beans which are yet to be roasted.

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PURGE
When a small quantity of water is made to flow through the group head or steam wand.

ROBUSTA
The other main species of coffee, Coffea canephora, grows at lower altitudes and has a distinctive flavour profile.

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TAMP / TAMPING
The process of compressing the ground coffee in the filter basket to prepare it for extraction.

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Types of Coffee

Whether it’s plunger coffee first thing in the morning, or a classic flat white, we have coffees for every Kiwi.

Espresso shots form the basis of all these delicious coffees: 

FLAT WHITE
Single shot topped with velvety milk creating a 5-8mm cap.

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LONG BLACK
Double shot floated on hot water

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CAFFE LATTE
Double shot (or single shot) topped with velvety milk creating a 6-10mm cap. Traditionally served in a glass.

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CAPPUCINO
Single shot topped with velvety milk creating a 1.5cm-2cm velvety cap. Garnished with chocolate or cinnamon.

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MACCHIATO
Short black marked with approximately a teaspoon of milk foam.

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LONG MACCHIATO
Double shot floated on hot water marked with approximately a tablespoon of milk foam.

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RISTRETTO
Means restricted -a Short Black that is stopped at 10 - 15mls so it is purely the essence of the shot.

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AMERICANO
Double shot topped with hot water leaving room for milk or cream.

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VIENNA
A long black with whipped cream on top.

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MOCHACINO
Single shot poured over heaped teaspoon of hot chocolate powder and stirred. Top with velvety milk in a cappuccino style.

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AFFOGATO
Scoop of good quality vanilla ice cream with a single shot poured on top.

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TASTING TERMS

The key word describing coffee’s freshness and quality is 'fragrance' - which is released when the bean is roasted and then again when it’s ground.

When hot water hits the ground coffee, tasters refer to its “aroma”. Words used to describe the aroma include 'delicate' , 'moderate' , 'strong', 'rich', 'fragrance' or 'complex' .

The word 'acidity' refers to the pleasingly crisp, sharp taste of coffee. Roasting eliminates some of the coffee beans’ acidity, so a light roasted coffee will contain the highest amount and is said to have a lot of 'bite'.

Fancy coffee experts can discuss the 'body' of a coffee, the way it feels in the mouth. A full-bodied coffee has a rich texture and heaviness on the tongue, with a taste that lingers. Coffee lacking body is thin and watery. The exact 'flavour' each coffee bean has is influenced by where it’s grown the type of soil it’s grown in, and the way the beans are cultivated and picked. So now you know.

ACIDITY
The pleasant tartness of coffee on the tongue.

AFTERTASTE
The sensation of brewed coffee remaining in the mouth after swallowing.

AROMA
The scent of a hot brewed coffee. When referring to ground, dry coffee the term used is 'fragrance'.

BALANCE
The presence of all the basic taste characteristics in a coffee, where none overpowers another.

BODY
The texture of heaviness, richness, or thickness when one tastes coffee. Also known as mouth feel.

CUPPING
The technical term for tasting coffee. Cupping is an involved process during which coffee is evaluated on aroma, flavour, acidity, body and aftertaste.  

FLAVOUR
The total perception of acidity, aroma & body experienced when tasting coffee.

SWEETNESS
A basic characteristic that describes coffee which is free from any bitterness and has a pleasant, smooth taste.  

GENERAL FAQS

Oxygen, moisture, heat and light are the enemies of fresh coffee. Exposure to these elements will cause your coffee to taint or become stale. Always store your coffee in an airtight container in a cool, dark place - but not in your fridge or freezer.

If you grind your own beans, only grind what you need to make a coffee. Ground coffee that isn't stored properly will go stale.

The function of the one-way Aroma Fresh Valve™ on the packs is to let carbon dioxide out and prevent oxygen from entering the pack. When whole coffee beans are roasted carbon dioxide is released. This continues to be released from the beans for 48 hours after roasting.

To enable the freshly roasted beans to be packed as soon as possible after roasting without the packet swelling and bursting, a valve is utilised to retain aroma and to ensure optimum freshness.

Grind choice is extremely important. Using a plunger grind in an espresso machine will mean you have a watery and weak coffee. If you use an espresso grind in a plunger you will find it hard to plunge and it is likely you will end up with grits and grinds in your coffee cup.

Espresso ground coffee is extremely fine and is designed to have the water passed through under pressure in a matter of 20-30 seconds. A plunger grind is coarse and designed to brew for 4 minutes. The coarse grind also means that when you plunge the coffee the water can freely pass through the coffee.

A Flat White is a single shot of coffee topped with velvety milk creating a 5-8mm cap. 

A Caffe Latte is a double shot of coffee (or single shot) topped with velvety milk creating a 6-10mm cap.  Traditionally served in a glass.

The beauty of these plunger bags is they will suit any occasion. Each plunger bag makes two cups, and multiple bags can be placed in the plunger.

So if you have a 6 cup plunger, place 3 x plunger bags in the plunger and add 4 ½ - 6 cups of water depending on strength preference and cup size.

We recommend placing no more than 3 bags per plunger.