Cafetiere: Another name for a french press pot. See also Bodum and French Press/plunger pot.
Caffeine: The drug contained in coffee and tea. This is the stuff that makes coffee so addictive. It stimulates the central nervous system and, in the right amounts, causes adrenaline to be released and can enhance heart function. It helps with intellect, defends the body, and can even enhance sex! See the caffeine section of Coffee World for more information.
Caffe Creme: A velvety smooth coffee, brewed fresh from the bean which results in a thick moussy head called a crema. The crema is sometimes mistaken for cream, but is actually an indication of the freshness of the coffee bean. Delicious with or without cream and served in a conventional coffee cup.
Caffe Latte: A shot of coffee, with a healthy covering of hot steamed milk and up to a quarter of inch of foamed milk on top.
Caffe Mocha: Chocolate syrup on the bottom of the cup, topped with espresso, steamed milk, whipped cream and chocolate sprinkles.
cappuccino: A shot of coffee, followed by less than half a cup of steamed milk and a big head of foamed milk spooned on to contain the warmth. The proportion of espresso to steamed and frothed milk for cappuccino is typically 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk on top.
Caramelly: An aromatic sensation created by the sugar compounds that produces sensations reminscent of caramelised sugar.
Chemex: The classic hourglass-shaped filter coffee brewer. Chemex filters are denser than other paper filters, and many believe that this creates a sweeter, well-balanced cup of coffee.
Chiaro: An espresso drink prepared "clear" by adding more milk.
Chocolatey: An aromatic aftertaste of unsweetened chocolate or vanilla.
Clever Coffee Dripper: Recently introduced, a filter cone with a stopper that lets coffee steep before dripping, extracting more flavor.
Cold Drip Coffee: Coffee grounds are steeped in cold water for about 12 hours, then strained to make a concentrate that’s used for iced coffee and cut with milk or water. It’s associated with New Orleans.
Cortado: Espresso topped with flat steamed milk, 4 to 4 1/2 ounces total.
Crema: The tan foam that forms when you brew espresso. The crema makes a 'cap' which helps to retain the flavours and aromas of the espresso within the cup. Crema is due to colloids and lipds forced out into an emulsion under the pressure of an espresso machine.
Cupping: A term used by coffee professionals to describe the activity of sipping brewed coffees to assess their qualities.