Home of Coffee



Finely ground and compacted coffee is run through by a small amount of hot water and steam under high pressure. It results in a clean, intense coffee, best enjoyed black.


A shorter espresso, with the weight of the ground coffee equal to that of the resulting brewed shot. Its aroma is sweeter and stronger.


A longer, Portuguese espresso. The coffee beans are undergoing a lighter roasting process, resulting in a softer taste.


A longer, milder espresso, resulting from more water running through the ground coffee. Italian roasting gives it a more bitter flavor.


A more "diluted" beverage, where water is added to one or more espresso shots. Its flavor is similar to drip-brewed coffee.
Caffee Latte

Caffe latte

A drink made of one-third espresso and two-thirds steamed milk, topped with milk froth. A traditional technique for preparing latte is to pour the espresso in the milk from the rim of a tall glass, to create three layers of different colors.

Caffe Macchiato

An espresso "marked" (it. macchiato) with a little bit of steamed milk. Depending on preferences, more milk or sugar can be added, but traditionally only 30-60 ml make up the milk marking.


An espresso-based drink made up of three equal parts: espresso, steamed milk or cream, and milk froth. Sometimes it is topped off with whipped cream and sprinkled with cinnamon or cocoa.

Flat White

A specialty of Australia and New Zealand, this is a one-part espresso, two-parts steamed milk drink. It is usually decorated with a foam motif, a little fern, a heart, or other creative designs.


A sort of latte made by adding milk to the Portuguese 'bica'. It is usually served in a tall glass.

Latte Macchiato

The inverse of Caffe macchiato, this is a tall glass of hot milk 'marked' with a shot (or even a smaller quantity) of espresso. Sometimes it is sweetened with sugar or various flavored syrups.


A latte to which chocolate is added, usually in the form of cocoa powder or chocolate syrup. Some people use 'Mocha' to refer to a hot chocolate drink with added espresso.


An espresso with a little lightly-foamed milk. In Spain it is sometimes served with condensed milk and called 'Bombon'.

Black Coffee

Coffee prepared with a French press, or drip-brewed, vacuum brewed, or percolated coffee, with no milk or cream. Some people add sugar to sweeten it.

Kopi Tubruk

An Indonesian coffee made from coarse coffee grounds and boiled with a lump of sugar. It is similar to Turkish coffee in the way it is presented.

Indian Filter Coffee

A drink prepared with roughly-ground coffee from dark roasted coffee beans and with chicory. It requires a traditional metal coffee filter and it is brewed for a few hours, then served with a lot of milk. The traditional technique to creating the signature foam is to pour the drink from one cup to another, multiple times, distancing the cups as the coffee transfers.

Greek Coffee

Finely-ground coffee is brewed together with sugar in a 'briki' and given a boil to get the traditional foam. It is served with no milk and always with a glass of water.

Turkish Coffee

Black coffee, usually sweetened after the brewing process and often flavored with cardamom or other spices. It requires very finely-ground coffee that is added to boiling water and brought to a boil as well in order to get the signature crema.


Black coffee flavored with chicory is a specialty at the Café du Monde in New Orleans. Chicory was used as a substitute during war when coffee resources were scarce.

Ice Coffee

A drip-brewed coffee or an espresso diluted and chilled in ice water. There are different types of iced coffee, and many people drink it with a lot of milk, topped with whipped cream.


A cold coffee drink made from instant coffee with a lot of foam. It was invented in Greece and it is a very popular drink there, although in other parts of the world frappe is enjoyed with ice cream, syrups, and whipped cream.
ice blended coffee

Ice Blended Coffee

A latte, mocha, or macchiato mixed with crushed ice and with various flavorings and syrups. Under the name "Frappuccino", it is an extremely popular drink, usually vanilla, hazelnut, or caramel flavored.

Cold Brew

A strong coffee, brewed over 12 hours with cold water, usually in a drip system. It is often diluted with water or milk, because of its very strong taste.


Often enjoyed as a dessert, this "drink" is actually a scoop of ice cream topped with a shot of espresso. Usually people combine the two right before consuming it, to prevent the ice cream from completely melting.


A pour-over style coffeemaker invented in 1941, consisting of an hourglass-shaped flask, that employs a thick paper filter. The filter is placed into the neck of the glass flask and medium ground coffee is added. Hot water is poured gradually over the coffee, to allow it to “bloom”, and then the brewed coffee deposits in the flask. It is a visually appealing device that juxtaposes wood, glass, and fabric for a modernist look.
french press

French Press

A device which uses roughly-ground coffee, placed in the empty cup, over which hot water is poured. Brewing time should be around 3 minutes. After the coffee is extracted, the piston is used to push the coffee grounds at the end of the beaker and hold them there. If the brewed coffee remains inside the beaker for a prolonged time, it becomes more bitter and even astringent.


A manual pour-over style coffeemaker, the Chorreador is a device used in Costa Rica, consisting of a wooden stand and a cotton bag, shaped like a pocket (sp. bolsita). The mouth of the bolista is linked to a wooden rim or a wire that keeps it open and it is attached to a handle. A cup is placed on the wooden stand, under the cotton bag in which ground coffee is placed. Water is then gradually poured in the bag and brewed coffee is dripping in the cup. Models vary from cute, simple DIYs to artisan-made, carved and decorated Chorreadors.
Turkish prep

Turkish Technique

Generically called Turkish, this method is used in many other countries, especially Middle and Southeastern Europe. It requires an ‘ibrik’, a small pot made of copper or brass, in which you boil water and then add the coffee, let it boil once, remove it, boil it again, and then let it sit. It results in a black, flavorful coffee, with ‘crema’ on top. Some people add the coffee before the water boils, some even add sugar to it as it boils.
indian filter

Indian Filter

A cylindrical device made up of two metal cups. The top one is finely pierced at the bottom and has a pierced pressing disc which will prevent the water from running through the coffee too quickly. Finely ground coffee is placed in the top cup and covered with the disc, over which hot water is gradually poured. The brewed coffee gathers in the bottom cup, and it is thick, strong, and bitter.
espresso machine

Espresso Machine

A machine which runs nearly boiling water at a high pressure through a compacted mass of finely-ground coffee, resulting in a dense coffee with a powerful aroma.
Probably the most well-known coffee bean in the world, Arabica makes up over 60% of the world’s coffee production. It is extremely popular, although harder to cultivate and therefore more expensive than other beans. Arabica plants are sensitive, demanding, and they are prone to diseases. The popularity of the beans has determined cultivators to work with large quantities of plants, which proves problematic when even one plant gets sick.
However,if grown in appropriate environments—warm climate, humidity, shade— Arabica plants thrive. They develop delicate white flowers reminiscent of jasmine flowers, and berries that are harvested individually when deep-red. The coffee beans grow in pairs inside these berries, covered by two other layers that need to be removed.
Arabica coffee has a rich flavor, a little sweeter and with hints of chocolate and fruit, which give it a nice balance between acidity, sweetness, and salinity. efore the beans are roasted, their smell is similar to that of blueberries.
Because of its sweeter taste and less bitter aroma, Arabica is a favorite worldwide. However, it is best enjoyed simple, as its bright body diminishes when served cold or with milk or creamer.
The second most popular coffee in the world, Robusta is a stronger, more bitter coffee. It contains more caffeine and as such it is more resistant and easier to grow. Robusta plants can resist harsh climates and grow at any altitude, but they do best in a hot climate with irregular rainfall.
Because they do well in less favorable climates, some people grow them more for profit than taste, producing a lower quality Robusta with a rubbery taste and flat smell. Robusta plants develop flowers similar to the Arabica plants, white, delicate, with a sweet fragrance.
The beans are also found inside the berries, harvested individually for the best results. Robusta coffee is a stronger coffee, with an earthy, almost smoky taste. It is bitter mostly because of the high caffeine content and low levels of sugar.
Before being roasted, the beans have a peanut-like smell, that transfers to the brew as an aftertaste. Robusta makes a great coffee with plenty of crema, which you can enjoy both simple and with cream or sugar, as its flavor does not diminish.
With a tumultuous past and a rare appearance among mainstream coffee beans, Liberica is a special kind of coffee, with a distinct flavor and shape. Its berries are large—almost almond shaped—yet asymmetrical and highly irregular.
Liberica’s story starts with a coffee crisis in 1890, when over 90% of Arabica coffee stock was destroyed. People in the Philippines—a US territory at the time—started cultivating Liberica plants and, for a time, they were the only coffee supplier.
A conflict emerged when Philippines declared independence and the US cut off their supplies, including coffee. This resulted into near extinction for the Liberica plants, saved eventually by conservationists who brought them back to a more jungle-like climate where they could thrive.
The unique aroma of Liberica coffee is recognizable from its woody, dense taste. It is a strong flavor, with a smoky taste to it, an aroma with both floral and fruity subtle hints.
Although considered by some part of the Liberica variety because of its almond- or tear-shaped beans, coffee lovers see Excelsa as a species of its own with a very special flavor.
It makes up around 7% of the world’s coffee production, and it grows mostly in Southeast Asia. Because of its strong aroma, it is mostly used in blends, as some find its flavor too strong on its own.
Excelsa has a strong, dark, almost biting taste, that leaves a prolonged aftertaste. Its flavor is hard to pin down, as it has some qualities of a light roast such as the tart and somehow fruity taste—as well as the strength of a dark roast.
It is a unique experience, but not for everyone's taste. It should be enjoyed in small sips, as it is easy to be overpowered by Excelsa’s flavor.
blue mountain coffee

Blue Mountain Coffee - Jamaica

Grown in the ideal climate of some of the highest mountains in the Caribbean, Blue Mountain coffee is one of the most popular and expensive coffees in the world, with a subtle flavor and a lack of bitterness. The beans are also used as a base for coffee liqueur, especially for Jamaica’s famous Tia Maria.
kenyan coffee

Kenyan Coffee Beans

With intense flavor, hints of cocoa, and a certain fruitiness to its full body, Kenyan coffee deserves its AA grade, which stands for generally the largest bean, as well as an overall high-quality coffee. It is grown in the highlands of central Kenya, in acidic soil, under plenty of sunlight and rainfall.
peaberry beans

Peaberry Beans - Tanzania

Unique on the coffee stage, Peaberries occur when only one of the two seeds in the berry is fertilized, resulting in a round, flavor-packed bean. This coffee has a medium acidity, a rich body, chocolaty aroma, and it lacks bitterness.
dark sumatra indonesia

Dark Sumatra Beans - Indonesia

This coffee from northern Sumatra is known for very pronounced flavors, giving earthy hints, notes of cocoa and tobacco. It has a low acidity and a full, heavy body that translates into a powerful dark coffee. Because of the lack of iron in the soil, the unroasted beans have a distinctive blueish color.
Sulawesi Toraja

Toraja Beans - Sulawesi

A well-balanced coffee with a subtle, yet persistent acidity, Toraja coffee displays a distinct spicy taste, with notes of cinnamon or cardamom. With fruity and chocolaty undertones to its balanced body, this coffee has a prolonged, smooth aftertaste.
geisha coffee

Geisha Beans - Panama

Growing in popularity in recent years, the Geisha coffee is recognizable by its sweet, floral aroma, reminiscent of jasmine and honey. It presents notes of papaya, mango, and mandarins, which give it a delicate acidity. Its light body allows for a powerful flavor and unique taste profile.
Monsooned Malabar india

Monsooned Malabar - India

Coffee beans that undergo this process become Monsooned Malabar beans, with a neutral pH. The beans are exposed to monsoon rain and winds for three to four months, which causes the coffee to lose acidity. This is a very demanding process, which needs constant supervision and repeated spreading and turning. The result is a cup with heavy body and a spicy and chocolaty aroma.
ethiopia beans

Ethiopia Yirgacheffe

Grown at high altitudes, the Yirgacheffe beans develop slowly, gaining more nutrients and a fuller flavor. Yirgacheffe coffee has an intense taste, a bright acidity resulting in hints of citrus, but also a clean taste, with complex floral notes. It has a vibrant aftertaste, an overall sweet flavor, and powerful fragrance, which makes it one of the most sought-after—and pricy—coffees in the world.
ethiopia beans

Ethiopia Sidamo

Ethiopian Sidamo coffee is well-balanced, with a full body, low acidity, and a bright finish. It has a complex flavor, with floral notes and just a hint of citrus. It has been popularized by Starbucks with its Single Origin Sun-Dried Ethiopian Sidamo coffee, beans that are individually harvested by hand, sorted, and sun dried. Sidamo coffee is grown at high altitudes, which results in a robust flavor.
ethiopia beans

Ethiopia Harrar

Harrar coffee’s very bold taste is unique because of its numerous subtle tones, from cinnamon and cardamom to blueberry, apricot, or even smoke. The blueberry and blackberry hints are powerful. Its acidity is reminiscent of wine, as is its fruity taste. Harrar is a dry processed green coffee, which makes its taste a bit wild and strong.