The terminology used by brewers to describe varying levels of roasting intensity in the malting process tends to sound like words describing sweets: There are malt levels that are bisquity, toasty, caramelly, toffee-like and even chocolaty, Mr. Daniels said.

WSJ: Hoppy Holidays: Sweet Makers

Good baristas are expected to know in detail the process of coffee-making from cultivation and harvesting to roasting, blending and brewing.

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