Top 10 Phrases for Talking about Artisanal Tea and Coffee Making

Top 10 Phrases for Talking about Artisanal Tea and Coffee Making 1. The Art of Infusion: 'Steep' When we steep tea, we allow it to soak in hot water, extracting its flavors and aromas. The duration of the steep impacts the strength of the brew. For a delicate tea, a shorter steep is ideal, while robust varieties benefit from a longer infusion. 2. The Perfect Pour: 'Bloom' Bloom refers to the initial pour of hot water over coffee grounds. This step allows the coffee to release trapped gases, enhancing the final taste. A well-executed bloom sets the stage for a balanced and nuanced cup of coffee. 3. The Magic of Microfoam: 'Velvet Texture' When steaming milk for a latte or cappuccino, achieving a velvet texture is the goal. It's the delicate balance between air and liquid, resulting in a smooth, creamy consistency. A visually appealing and texturally delightful element in any coffee creation. 4. The Artisan's Palette: 'Tasting Notes' Just like a painter's palette, coffee and tea have a range of flavors. Tasting notes describe these nuances. From fruity and floral to earthy and nutty, each note adds to the complexity of the beverage. Developing a discerning palate takes time and practice. 5. The Science of Extraction: 'Dialing In'