Coffee Vocabulary Cheat Sheet

By Heide Kennedy, Arizona Farm Bureau Communications Intern

Have you ever walked into a coffee shop, looked at the menu and all the fancy names, and just thought to yourself, “I just want a coffee with some milk and vanilla…” If you have, don’t feel ashamed, because those long, fancy, Italian words on the menu are definitely confusing, and I never understood them either until I began to work at a coffee shop. So, here is a little cheat sheet on some of the terms that you’ll encounter at most coffee shops!

 

Drip coffee

Drip coffee is your basic cup of joe. It is made in a coffee pot just like you would do at home! While this is usually served hot, it can also come iced, and is typically what they give you if you just ask for “an iced coffee.”

Espresso

Espresso is a very concentrated method of brewing coffee. The grounds are much finer, and they are brewed under high pressure to make a “shot”, which is approximately 1 ounce of liquid. Espresso serves as a base for drinks such as breves, lattes, americanos, macchiatos, and cappuccinos. Espresso can also be ordered just by itself, both hot and over ice.

Americano

Americanos are made by cutting espresso shots with water. It dilutes the espresso and makes it very similar to drip coffee. It can be made hot or iced as well.

Latte

A standard latte is made with espresso and 2 percent milk. The milk can be steamed to make the drink hot, or it can be served over ice. Also, while 2 percent milk is typical, other milk can be substituted, such as nonfat, oat, almond, or coconut.

Breve

A breve is made with espresso and a half and half milk. Breves can be made with steamed milk or poured over ice. Compared to lattes, breves are much creamier and heartier due to the higher fat content in the milk.

Macchiato

A traditional macchiato is an espresso with a very small amount of steamed milk foam on top. Macchiatos can be served hot or iced, with the iced version containing more milk. Iced macchiatos can also be made either layered or stirred. Layered means that the iced milk is in the bottom of the cup and the espresso is delicately poured over the top for a layered look. Stirred just means that the milk and espresso are all combined in the cup.

Cappuccino

Cappuccinos are a lot like macchiatos. The difference is that they contain more steamed milk than macchiatos do. Cappuccinos can be made “wet” or “dry.” A wet cappuccino is made with espresso, and then the remaining part of the cup is filled with half steamed milk and half milk foam. A dry cappuccino is made with espresso and the cup is filled only with milk foam.

Cold Brew

Cold brew is a kind of coffee that is actually not brewed. It is made by soaking a large amount of coffee grounds in water, making it highly caffeinated and not as acidic. Due to not being as acidic, cold brew coffee has a very smooth, non-bitter taste. However, it does have a stronger coffee flavor.

Nitro cold brew

Nitro cold brew is made the exact same way as a regular cold brew. But the difference is that it is infused with nitrogen. This makes it taste even creamier and smoother than regular cold brew. In my opinion, it also enhances the natural sweetness of the coffee itself.

Each of these different styles of coffee can be tailored to your liking by adding sweeteners, cream, alternative milk, and toppings. I like to think about each one as just a base that you can customize to fit whatever kind of coffee your craving! Just ask your barista what different options that particular coffee shop offers and get that perfect cup of coffee!

So there you have it, a little cheat sheet on coffee vocabulary. Now you can order your coffee like a pro!

For more articles on coffee, check out this list on the Fill Your Plate blog!

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Should You Incorporate Sunflower Oil Into Your Cooking?

By Heide Kennedy, Arizona Farm Bureau Communications Intern 

My three younger brothers love sunflower seeds. Not the pre-shelled ones mind you, as they prefer the ones that come in the shell to crack and spit everywhere. And in case you were wondering, the cracked black pepper flavor is the one they would rate the highest. While we are all very familiar with sunflowers as a part of a floral arrangement, or their seeds as a tasty snack, using sunflower oil in the kitchen is not as common.

A recent article on mindbodygreen.com discusses why we should consider incorporating sunflower oil into more of our cooking, as it has many health benefits, such as protecting against cell damage, supporting heart health, and even fighting against UV damage when used topically.

The article provided some insight on how to choose the right kind of sunflower oil. Sunflower oil comes in three different forms, high-oleic, mid-oleic, and linoleic. Registered dietician Jess Cording explains that the high-oleic acid variety is the most healthful, as it is an omega-9 fatty acid, which can help lower cholesterol, and reduce inflammation in the body.

So, how can you incorporate sunflower oil into your daily cooking? Sunflower oil is a lot like olive oil, except that it is not as stable as olive oil when exposed to high heat. But other than it being less heat stable, the two can be used interchangeably for low-temperature cooking or salad dressings and marinades.

Next time you are making a recipe that calls for olive oil, consider swapping it out for some sunflower oil to add some variety to your food!

As we’re nearing fall season, remember to visit our farms open to the public. Often, they’ll have a field of sunflowers blooming to add to the spirit of fall festival time.

For fun and healthy recipe ideas, check out the recipe database on the Arizona Farm Bureau Fill Your Plate website! Bonus! Most of the recipes you’ll fine are from Arizona farm and ranch families.

 

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Uncover Food Sensitivities With an Elimination Diet

By Heide Kennedy, Arizona Farm Bureau Communications Intern

About a year ago, I began having a lot of stomach pain and bloating after I ate. At first, I didn’t think much of it, and would usually attribute it to eating too much, or just having an off day. But after I realized that it was persistent, and noticed that it would make me less productive during the day, I began to wonder if I had specific food intolerances. Dairy and gluten intolerances run in my family, so I began to stay away from eating any foods that contain dairy or gluten. Sure enough, after I avoided those foods I began feeling completely normal.

According to an article published by Forbes, 10.8% of adults in the U.S. have a food allergy and 20% of adults in the U.S. have a food intolerance. If you feel as though something in your diet is negatively affecting you, but you are not sure what it is, an elimination diet might be a good place to start to identify the culprit.

So, what is an elimination diet? An elimination diet is where you begin to avoid eating certain foods for a period of time. Often, people begin with foods that are common irritants, such as dairy, gluten, nuts, soy, and others. According to Dr. Vanessa Mendez, by removing some of these foods from your diet, you are able to see if any digestive symptoms still persist, or if they are relieved. She says that usually the elimination process lasts about 2-6 weeks, and then the foods are reintroduced back into the diet to see if any adverse reactions take place. Registered Dietician Sharon Zarabi suggests keeping a food diary to keep track of any changes in a patient’s symptoms. That way, it is easier to reassess and evaluate at follow-up doctor appointments.

If you feel like you might have a food allergy or intolerance and are interested in trying out an elimination diet, consult your doctor first, as the protocols often vary depending on the individual needs of the patient, and there is not really a “one-size-fits-all” protocol to follow.

After eliminating foods from my diet and finding what I am intolerant to, I can say with certainty that figuring out what foods you might be sensitive to is completely worth it. You will feel so much better and won’t have to worry about those symptoms disrupting your lifestyle.

For more articles on food allergies and intolerances, check out the Fill Your Plate blog!

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Plant a Garden This Fall!

By Heide Kennedy, Arizona Farm Bureau Communications Intern

Finally! It’s officially the first day of fall and the weather is cooling down in Arizona and it is becoming nicer to be outdoors than it is to be indoors! If you’re looking for something to keep yourself busy with and that keeps you outdoors during the cooler weather, consider planting a garden! Whether you choose flowers, vegetables, or both, gardening provides a great reason to be outside getting some sunlight and physical activity.

Not only is gardening just an enjoyable hobby, but it is actually good for you! Anya Miller, a dietician at the Mayo Clinic says that gardening has an abundance of health benefits. If you choose to plant a vegetable garden, then you get to reap the fruits of your labor, literally. With veggies planted in your garden, you’ll be all set with your own homegrown, fresh vegetables to incorporate into your diet. Even if you stick with filling your flower beds with all kinds of flowers, you’ll still benefit from gardening, as it is a great way to alleviate stress and anxiety and to make yourself get outside more. Plus, it can be a family affair. When children experience the fun of gardening they become more aware of where their food comes from.

Wondering what to plant? Miller suggests planting a variety of different colored vegetables in your garden, as each veggie contains different vitamins and minerals that are beneficial to our health. For more detailed and specific information about what to plant and when here in Arizona, the University of Arizona Cooperative Extension has some great resources on their website, including a Master Gardener program!

So, get outside and plant a nice little garden while the temperature is lower and enjoy your own fresh vegetables or flowers!

For even more Arizona gardening information, check out this collection of articles from Fill Your Plate!

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Dates – The Perfect Natural Sweetener

By Heide Kennedy, Arizona Farm Bureau Communications Intern

Looking for a natural sweetener source that is full of nutritional benefits? Dates are a super sweet, nutrient-packed way to naturally add sweetness to your foods, and they are a great source of fiber, magnesium, and potassium! Better yet, dates grow really well in the dry Arizona desert and are in season during the months of October and November, so it’s easy to get locally sourced dates! Not only are they good in desserts, but they are also delicious in savory recipes or even just plain!

Here are some recipes that feature dates. Enjoy!

Date and Honey Nut Cake

Date and Cranberry Nut Bars

Banana, Almond Butter, and Date Smoothie

Bacon Wrapped Dates

Coconut and Date Energy Bites

Roasted Brussels Sprouts with Dates and Walnuts

Roast Chicken with Sweet Potatoes and Dates

 

For an even longer list of recipes that use dates, check out the recipe database on the Fill Your Plate website! Also, if you’re interested in buying locally grown dates, check out Bard Date Company or Natural Delights Dates!

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