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Glossary
Acidity
The sharp lively
quality characteristic of high-grown coffee, tasted mainly at the tip of the
tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT
the same as bitter or sour and has nothing to do with pH factors. Coffees
are low in acidity, between 5 and 6 on the pH scale.
Aroma
The fragrance of brewed coffee. The smell of coffee grounds is referred to
as the Bouquet.
Bag
A burlap sack of coffee. In various countries it is a different weight. For
example: Brazil a bag is 132 lbs . Colombia it is 154 lbs . In Hawaii it is
100 lbs (132 lbs is the most common).
Barista
A person who makes coffee drinks as a profession.
Batch Roaster
A machine which roasts a given quantity at one time. It does not continually
roast beans. There is an identifiable start and end time to the roaster's
capabilities.
Bitter
The taste perceived at the back of the tongue. Dark Roasts are intentionally
bitter. Over-extraction (too little coffee at too fine a grind) can cause a
bad bitterness.
Bland
The pale flavor often found in low grown robusta coffees. Also caused by
under-extraction (too little coffee or too coarse a grind).
Blend
A mixture of two or more individual varietals 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.
Bright
Tangy acidity is often described as bright.
Briny
The salty sensation caused by excessive heat after brewing (truck-stop
coffee).
Caffe
Americano
Espresso that is cut with very hot water to fill an American size cup.
Caffe Mocha
This can be prepared a variety of ways. Basically this is a chocolate cafe
latte. Often prepared with whipped cream on top.
Cafe Noir
Coffee served without cream or milk (cafe - French for Coffee, noir - French
for black).
Cappuccino
Cappuccino gets its name from the Italian order of Catholic Capuchin monks,
whose hooded robes resemble the drink's cap of foam in shape and color. The
frothed milk from the top of the steaming pitcher is spooned on top to "cap"
the cappuccino and retain heat. The proportion of espresso to steamed and
frothed milk for cappuccino is usually 1/3 espresso, 1/3 steamed milk and
1/3 frothed milk on top.
Cupping
While tasting wine is called "tasting", tasting coffee is called "cupping."
Caffeine
The drug contained in coffee. A bitter white alkaloid derived from coffee
(or tea) and used in medicine for a mild stimulant or to treat certain kinds
of headache.
Crema
The caramel colored foam that appears on top of a shot of espresso during
the brewing period. It soon dissipates after brewing. If your Crema is gone
then you waited too long...or you received a bad shot! The crema makes a
"cap" which helps retain the aromatics and flavors of the espresso within
the cup - the presence of crema indicates an acceptable brew.... Crema is
due to colloids and lipids forced out into an emulsion under the pressure of
a espresso machine.
Demitasse
A small (half-size) cup used for serving espresso. It is a French term
meaning "half cup."
Doppio
A double shot of espresso. Also see solo.
Earthy
The spicy "of the earth taste" of Indonesian coffees.
Espresso
A brewing method that extracts the heart of the bean. It was invented in
Italy at the turn of the century. A pump-driven machine forces hot water
through fine grounds at around nine atmospheres of pressure. It should take
between 18 to 23 seconds to extract a good shot. This will produce from 3/4
to one ounce of great liquid. This produces a sweet, thick and rich, smooth
shot of espresso. Comes from the Latin word "Expresere" which means "to
press out."
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 flavorful espresso.
Exotic
Unusual aromatic and flavor notes, such as berry or floral.
Flavor
The total impression of Aroma , Acidity , and Body.
French
Press
A device for making coffee in which ground coffee is steeped 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 plunger
pot.
French Roast
Dark Roasted. Taste bittersweet but not like burnt charcoal.
Froth or Foam
Milk which has been made thick and foamy by aerating it with hot steam.
Hard Bean
Coffee grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown
above 4,500 feet is referred to as strictly hard bean. This terminology says
that beans grown at higher altitudes mature more slowly and are harder and
denser than 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 (about a 1/4 inch).
Mocha
A small irregular bean. Has a unique acid character. Generally shipped from
Mocha Yemen. It is sometimes mixed with coffee shipped from Mocha Yemen.
Monsooned
Coffee
Coffee deliberately exposed to monsoon winds in open warehouse to increase
body and reduce acidity.
Peaberry
Normally, each coffee cherry contains two beans. Occasionally, a cherry will
form with only one bean. These are called peaberries and are frequently
separated and sold as its own distinct varietal. New Guinea is one of the
more popular ones.
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."
Solo
A single shot of espresso. Also see doppio.
Soft Bean
Describes coffee grown at relatively low altitudes (under 4,000 ft). Beans
grown at lower altitudes mature more quickly and produce a lighter, more
porous bean.
Spicy
The flavor 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 flavors.
Tone
The appearance or color of coffee. i.e. "This light toned coffee resembles
the brown robes of the Franciscan Order."
Varietal
The term used for the coffee that comes from a geographical region. A
Sumatra, Kenya, Costa Rica or a Java are varietals. As in wine...soil,
climate and cultivation methods affect the taste of your coffee. The term
varietal is actually a misnomer, since Arabica coffee plants are basically
of the same species, unlike wine grapes which come from different species of
grape vines.
Winy
A flavor reminiscent of fine red wine. Kenya is one of the most notables.
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