 Coffee
Terminology
acidity
A
pleasant quality that points up a coffee's flavor and provides a livliness,
sparkle, or snap to the drink. The acidity of a coffee may be assessed
as lively, moderate, flat, or dull.
americano
A
shot or two of espresso that has been poured into a glass filled with hot
water.
arabica
A
specific variety of coffee (Coffee arabica). Considered to be the best
variety of coffee. The majority of the world's commericial coffee is arabican.
Nearly all s pecialty coffee is arabician.
aroma
The
fragrance of brewed coffee. The smell if coffee grounds is referred to
as the Bouquet.
barista
A
person who makes coffee as a profession.
bitter
A
characteristic of over-extracted brews as well as over-roasted coffees,
and those with various taste defects; it is a harsh, unpleasant taste detected
towards the back of the tongue.
bland
The
pale flavour often found in low grown robusta coffees. Also caused by under-extraction.
blend
A
mixture of two or more individual varieties of coffee.
body
The
tactile impression of the weight of the coffee in the mouth. May range
from thin to medium to full to buttery to syrupy.
bodum
This
is a trade name of a specific brand of french
press/plunger pot. Though common usage, the
name has become somewhat synonymous with the
term french press pot.
bright
Tangy
acidity is often described as bright.
briny
The
salty sensation caused by excessive heat after brewing.
cafetiere
Another
name for a french press pot.
caffe
americano
Espresso
that is cut with very hot water to fill an American size cup.
caffe
mocha
This
can be prepared in variety of ways. Basically this is a chocolate cafe
latte. Often prepared with whipped cream on top.
caffeine
The
drug contained in coffee and tea. This is the stuff that makes coffee so
addictive.
creme
Creme
is the tan foam that forms when you brew espresso. The creme makes a 'cap'
which helps retain the aromatics and flavors of the espresso within the
cup.
cupping
A
term used by coffee professionals to describe the activity of sipping brewed
coffees to assess their qualities.
decaffeination
Coffee
with 97 percent or more of its naturally occurring caffeine removed is
classified as decaffeinated.
demitasse
A
french term meaning 'half cup' and also refer as small coffee cup.
doppio
A
double shot of espresso.
earthy
The
spicy 'of the earth taste' of indonesian coffees.
espresso
method
A
method of brewing coffee that involves pushing very hot water through finely-ground
beans very quickly. The result is a small cup of coffee with a very strong
aroma.
espresso
breve
Espresso
with half and half.
espresso
lungo
A
shot that is pulled long for a bit of extra espresso. While many believe
this maximizes the caffeine, in most shops this merely produces a bitter
cup.
espresso
macchiato
Espresso
with a minimal amount (or "mark") of steamed milk on top.
espresso
ristretto
Literally
'restricted' espresso. A shorter draw. The goal being a thicker and more
flavourful espresso.
exotic
Unusual
aromatic and flavour notes, such as berry or floral.
french
press /
plunger
pot
A
device for making coffee in which ground coffee is steeoed in water. The
grounds are then removed from the coffee by means of a filter plunger which
presses the grounds to the bottom of the pot. Also referred to as a 'Bodum'
(tm) - a company that make these brewers.
favour
The
total impression of Aroma ,
Acidity and
Body.
froth
/
foam
The
term given to milk which has been made thick and foamy by aerating it with
hot steam.
hard
bean
Coffee
grown at relatively high altitudes (4,000-4,500 feet). Beans groen at these
high altitudes mature more slowly and are harder and denser then other
beans and are thus more desirable.
latte
A
shot or two of espresso that has been poured into a cup filled with steamed
milk and topped off with foamed milk.
peaberry
Normally,
each coffee cherry contains two beans. Ocasionally, a cherry will form
with only one bean. These are called peaberries and are frequently separated
from other coffee and sold as its own distinct grade.
portafilter
The
cupped handle on an espresso machine which holds the ground coffee during
the brewing process.
ristretto
This
is the strongest and most concentrated espresso drink. It is made with
about half the amount of water but the same amount of coffee as a regular
espresso. It is pure, intense, and wonderful in taste. Ristretto in italian
means 'restricted'.
siphon
method
A
method that uses less finely-ground beans. Water is put in coffee and left
to dip. As water is less hot (than the espresso method), its goes more
slowly through the grounds and the result in a milder taste.
soft
bean
Describes
coffee grown at relatively low altitudes (under 4,000 feet). Beans grown
at lower altitudes mature more quickly and produce a lighter, more porous
bean.
solo
A
single shot of espresso.
spicy
The
flavour of particular spices.
stale
Coffee
that has been exposed to oxygen for too long. It becomes flat and has a
cardboard taste.
sweet
Smooth
and palatable coffee that is free from defects and harsh flavours.
tone
The
appearance or colour of coffee.
varietal
A
single or straight coffee from one region or country of origin.
winy
A
flavour reminiscent of fine red wine. Kenyan is one of the most notables. |
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