It's been suggested that we, the barista exchange community might be able to compile a set of definitions and standards for espresso and classic drinks. Once completed, this list could be a resource for anyone that was looking for common definitions, official standards, or a little more history for these beverages.
Here's the background behind this, for those that are interested:http://www.baristaexchange.com/forum/topics/bx-recipe-technical-sta...
So the idea is that we, the bX community, will post any established definitions or drink standards that we're aware of. We're trying to create a pool of info from multiple sources, so please feel free to bring in anything you feel is useful. We're not trying to mandate anything or create a standard here... just sharing our knowledge.
All that said, some ground rules are probably in order...
In order to be easily readable, this thread needs to stay pretty concise. For this reason, let's just post the definition, a little background, and a link to the original document or organization for more info if possible. Let's please keep this discussion focused. I'll be moderating this
thread as necessary to keep things on track.
Please be selective in your sources for this info. Organizations like SCAA, USBC, WBC, etc. Published coffee references books. Well-known coffee schools or training programs. Perhaps leading cafes could be a source as well. Whatever you use, please cite your sources very well.
Please be as accurate and detailed as possible. Post the definition verbatim using the original units. If you'd also like to convert metric units to US units please try to be as precise as possible with your conversion.
Looking forward to seeing where this goes.