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Cafe Barista...
Your reliable Premium awevGourmet Coffee, served exclusively at The Coffee Factory establishments for your personal enjoyment. read more

Welcome to Cafe Barista

"Roasted fresh daily for your enjoyment"


The Coffee Glossary COFFEE TASTING
While tasting the coffee, you should try to discern whether the flavor, body, acidity and aroma of the coffee is pleasant, or unpleasant.

  • Espresso
  • Crema
  • Cappuccino
  • Frappuccino
  • Mochaccino



Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate.

Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed coffee.

Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue.

Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. FAMOUS COFFEE DRINKS

Approximately a one-ounce shot of espresso made from Arabica beans, as opposed to Robusta beans, which are used in making regular coffee. Arabica beans, by the way, have about half the caffeine of Robusta beans. The word comes from the brewing method -- hot water is pressed by means of a piston or pump through finely ground, firmly packed coffee.

The tan-colored foam that forms on top of an espresso shot, as a result of the brewing process. The crema is composed of minuscule air bubbles composed of espresso film and forms a "cap" that protects the espresso proper from being exposed to the air.

A shot of straight espresso with foamed milk ladled on top.

A blended coffee drink (made in a blender) developed and sold by Starbucks, combining coffee, milk, sugar, ice, and other miscellaneous ingredients (all of Starbucks' blended drinks contain sugar, by the way). Various recipes for this are floating around the Web (the actual recipe is a secret). The Frapp part of the name comes from the word frappé in French, which can refer to a beverage, usually a liqueur, poured over shaved ice.

A Cappuccino with chocolate.

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