Enkerli Senior Member Joined: 1 Aug 2004 Posts: 712 Location: Montreal, Qc Expertise: I love coffee
Espresso: (At cafés, not at home) Grinder: Hario hand grinders Vac Pot: (Moka Pot) Bialetti Brikka Drip: Steep and release pour-over Roaster: iRoast-2
Posted Sun Aug 1, 2004, 12:06pm Subject: Other Drink Terms?
Maybe there should be a separate glossary or even an in-depth piece on drink terms. IMHO, it gets especially tricky with all the coffee drinks with frothed milk. Even latte and cappuccino aren't that easy in some places. There doesn't seem to be a general standard and you may get customer expecting something and getting something else. Of course, in bilingual French/English contexts, "au lait" can be quite confusing as most French-speakers would still expect it to be espresso-based (and similar to a latte) while English-speakers might either think it's drip-based or involves two separate cups with espresso and frothed milk.
Other terms I'd personally like more info on include (Swiss) "renversé," (Viennese) "mélange," and (Parisian) "café crème." All are rather similar to an American "latte" but they're somewhat different. Or, at least, are perceived as different by locals. Surprisingly enough, Google doesn't return anything very insightful with some of these terms.
And no, the definition of "cafè crème" in this glossary doesn't correspond to the "café crème" in French songs about Saint-Germain-des-prés.
CoffeeMe Senior Member Joined: 2 Jul 2004 Posts: 102 Location: Singapore Expertise: I love coffee
Espresso: Brewtus II Grinder: Rocky DL Roaster: GeneCafe
Posted Mon Aug 2, 2004, 8:30am Subject: Re: An Espresso Glossary by Mark Prince
I can imagine the French and Italians laughing at us pronouching their terms :-D
By the way, any Italian on CG would like to tell us how to pronounce "Ristretto"? Different people tend to pronounce it differently. Also, I also noticed that there are a lot of pictures attached to postings, but haven't come across a "wav" (sound) file. Maybe this is a good starting point ;)
Thanks for the link. And this one's really standard French (supposedly from Touraine) as opposed to some regions of France (including Paris) where some people will pronounce "les" and "lait" the same way (somewhat similar to English "lay," though usually shorter). And you're right, "Oh lay" is the way most English-speakers pronounce it and there's no confusion on this. Even if you were to say "olette," people would eventually understand, though they may smile when you say it.
Veritas Senior Member Joined: 9 Mar 2004 Posts: 13 Location: Milwaukee Expertise: Pro Barista
Posted Mon Aug 2, 2004, 9:55pm Subject: Re: An Espresso Glossary by Mark Prince
Great glossary. I agree with the those who would like to see an exhaustive (and dynamically updated) glossary. I believe that it's especially important to include cutting edge terminology, for the simple fact that there are many newbies (and even moderate cg's) who don't understand these terms. Also, as a minor point, you've included the definitions of a "pressurized filter" and a "pressurized portafilter". Hate to rain on your day, but these are pretty much redundant definitions.
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