The Rhode Island Coffee Guide
These local coffee spots are changing the roasting, grinding and brewing game by bringing quality beans to the Ocean State.
Play our matching game to quiz yourself on specialty coffee drinks and brewing methods.
David Lanning of Dave’s Coffee has been in the specialty coffee business for more than thirteen years, opening his first Dave’s Coffee shop in Charlestown in 2004 followed by the Providence location three years ago. He began roasting beans from all over the world six years ago, and created an all-natural version of Rhode Island’s beloved coffee syrup. Match each of Dave’s Coffee’s brewing methods and specialty drinks with its description to see how much you know about coffee. By Jamie Coelho
2. Café au lait
6. Pulse Brewing
10. Cold brew
13. French press
A. A form of manual brewing using a beaker-like container and a double-bonded paper filter. Hot water is manually poured in a circular motion to evenly saturate the grinds.
B. A shot of espresso served with a dollop of foamed milk on top.
C. A six-ounce drink that’s three ounces of espresso and steamed milk.
D. A method of brewing that pours hot water over grounds in a small canister containing a plunger of fine mesh; the grounds are pushed to the bottom when the coffee is ready to be poured.
E. A coffee drink with one-third espresso and two-thirds steamed milk.
F. A drink that’s made by preparing an espresso shot and adding turbinado sugar to the portafilter, which dissolves as the espresso brews, and is served with steamed milk.
G. Coffee that is brewed at room temperature over seventeen hours, and served cold.
H. A coffee drink that’s named after Italian monks, and includes one-third espresso, one-third steamed milk and one-third frothed milk.
I. Heavy-bodied coffee that is cold brewed then stored in a keg that’s hooked up to nitrogen and served at forty-one degrees with a creamy head on top.
J. A method of brewing coffee that should be done in twenty seconds or less and served as a shot.
K. A method of brewing that showers hot water over the grinds, then stops to allow maximum saturation, and then pulses again and repeats.
L. Drip coffee with steamed milk added to it.
M. A shot of espresso that’s added to a cup of hot water.
Key: 1. J. 2. L. 3. E. 4. H. 5. B. 6. K. 7. C. 8. F. 9. M. 10. G. 11. I. 12. A. 13. D.