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| Coffee Terminology |
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| 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 MACHIATO 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. RISTERTTO 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 © Copyright, The COFFEE NUTz® |
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