My Sunday Coffee: New England Coffee Chocolate Cappuccino

It’s Sunday, the day I like to try a new coffee. I like getting excited about things that don’t matter one way or the other; life is easier to enjoy that way. If the coffee is bad, so what? I reach in my freezer for the good ol’ stand-by. If the coffee is good, great! It becomes my good ol’ standby for the next time I buy bad tasting coffee.

This morning I tried New England Coffee Chocolate Cappuccino. How could I say no to a package of coffee that includes my three favorite things: chocolate, cappuccino, and the idea of New England (I want to go to Vermont one day.)

Now, I take my coffee with just a dollop of half and half and I don’t even know if this brew needed that. This flavored coffee is smooth, going down nice and easy. It’s the perfect drink to sip on Sunday, while I take in the day slowly and leisurely. I love the faint chocolate aroma wafting through my kitchen as I sit on my bar stool and read my favorite blogs.

(Image From New England Coffee)

The first sip gives me that little cappuccino bite that I love so much, but then my tongue adjusts and I enjoy a gentle, creamy flavor for the rest of my cup. You know, I think I’ll make another!

What is your favorite coffee drink to enjoy on a Sunday afternoon?

Coffee Vocabulary: You Can’t Get the Coffee You Want if You Don’t Know How to Describe What You Like

. . . so, here’s some help.

Coffee Terminology

• Acidity–Gives liveliness to coffee.  People often think this is a bad quality to have in coffee, but it can be quite pleasing–think bright, vibrant, and lively. Lack of acidity may create a dull, flat coffee while too much acidity may be unpleasant also. One coffee varietal may be intense in acidity and another may be much less intense in acidity, yet both coffees will still be considered high quality coffee. . . many factors are involved. The Coffee Cuppers’ Manifesto (page 38 via Yapame) by Paul Katzeff gives as wonderful description.

• Aroma–The smell of brewed coffee (wet coffee grounds) or coffee that is brewing. Fragrance is the smell of freshly ground (dry) coffee. The full flavor of coffee can not be experienced without the aroma. Lighter roasts have a flowery, fruity (think citrus or berry), or herby aroma. Medium roasts have a nutty (similar to nuts or malts), carmelly (similar to candy or syrup), or chocolaty (similar to vanilla or chocolate) aroma. Darker roasts have a spicy, carbony or resinous aroma. Refer to SCAA or Sweet Maria’s for a more detailed break down of coffee aromas.

• Body–Also known as the mouthfeel of a coffee, the body is how the coffee feels in the mouth. Is is light or heavy? How thick is it? What is the texture?

• Flavor–Is the combined taste and aroma of coffee. It is the overall sensation including the acidity, the body to the aftertaste.

• Taste–The four primary tastes of the tongue are sour, sweet, salt, and bitter. The fifth taste is classified as umami or savory.
  • • Sour is either soury (often compared to unripe fruit and ranges from hard to acrid) or winey (agreeably sharp, tart taste to a tangy taste).
    • Sweet is either acidy (piquant–pleasantly prickly or nippy–sweet and biting) or mellow (mild–gentle, sweet tingle or delicate–pleasing in its subtle sweetness and fragility).
    • Salt is either bland (soft–agreeable and easy tingle or neutral–not distinctive and often used in blends) or sharp (rough or astringent).
    • Bitter is either harsh or pungent.

Refer to SCAA (check out Cupping Specialty Coffee) or Sweet Maria’s (Check out Sweet Maria’s Coffee Library) for a more information.