Anyone, who has ever stepped into a cafe knows the importance of mastering coffee jargon to get what you want. Confuse a cortado with a red eye and you’ll be sorry. Words are important.
Coffee proficiency is not merely about ordering, speaking Candace Rose Rardon, the author of the new book Things every coffee lover should know ($ 10). “Coffee is a world to itself, and the more we can verbalize what we are tasting and experiencing, the deeper a connection we will have to it,” she said. “It’s like learning a new language when we travel.” Getting used to the vocabulary is very important for make a perfect cup of coffee at home, too.
The ability to verbally express what you like (and dislike) makes you a more educated buyer bean, coffee equipment, and the type of beer itself. Luckily, Rardon’s book includes a 23-word coffee glossary that every coffee enthusiast should know.
23 words you should know if you drink coffee
Acidity: A positive sense of fruit brightness in coffee, created by more than 30 different acids. Lighter roasting tends to be more acidic than darker roast.
Arabica: One of the two main species of the Coffea tree. It is prized for its high quality and complex flavor and accounts for 75% of global coffee production.
Mix: A mixture of coffee beans from many origins. The purpose of the blend is to create a consistent, balanced flavor as opposed to highlighting the unique taste of a single origin.
Flower: An important step in many manual brewing methods. It involves pouring water over coffee grounds, helping to release carbon dioxide and initiating the extraction process.
Body: The coffee’s feel of consistency and texture on the tongue, often described as light, medium, or heavy. Other descriptions include creamy, buttery, velvety, juicy and thin.
Caffeine: Natural compounds and stimulants are found in coffee plants. Robusta coffee beans have almost twice the caffeine content of arabica nuts.
Coffee goods: The term that describes low-end, low-priced coffee is traded on the New York Coffee Exchange and is commonly used for instant and blended coffee.
Cupping: A method for preparing and tasting a variety of coffees, used by coffee professionals to grade coffee specials.
Direct transaction: Practice sourcing coffee directly from growers, instead of using importers or other intermediaries. It underlines the long-term relationship between farmers and roasters and pays higher, more ethical prices for higher quality coffee.
Dry flavor: The aroma of ground coffee dries when it releases volatile compounds; also known as a fragrance.
Espresso coffee: The Italian meaning “squeeze out”, this term refers to the method of brewing coffee using extreme pressure. It is also the name of a special beverage, known for its rich flavor and rich body.
Exploit: The process in which the soluble compounds of coffee dissolve in water during the brewing process, giving the coffee flavor and aroma. A lack of text does not dissolve enough flavor and leads to coffee tomatoes; on the contrary, coffee that is too well brewed will have an overly bitter taste. Two of the most common ways to manually extract coffee are soaking, in which the residue is soaked in water through the entire extraction process, and an overflow (or drip), in which the water is poured over the residue and gravity draws water down through the coffee. in the jar below.
Learn more about the benefits of coffee:
Smell: The flavor of the brewed coffee must always include a balance between acidity, sweetness and bitterness.
Green coffee: A term used to describe raw coffee beans – light green in color – that has been processed but not roasted.
Peaches: A natural mutation in which a cherry coffee fruit produces only one seed, not two. They are usually smaller and rounder than regular beans, so they need to be separated and roasted separately to ensure even and consistent roasting. Peaches are often sold as a blend of their own (for example, the Tanzania pea coffee).
Processing: Step separating the coffee beans from each cherry. There are several processing methods that are carried out in the producing country before the green beans are exported.
Roasting: A process that uses heat to transform the raw coffee beans – not only do they change color from green to brown, but also various chemical reactions that unleash the aroma and flavor of the coffee
Strong: One of the two main species of the Coffea tree. It is considered inferior to arabica because of its harsh, bitter taste, but it is also cheaper to produce and is more resistant to pests and diseases.
Origin only: Term used to describe coffee grown in a geographical region. It may include several producers within the same country and as specific as a farm, property, or cooperative.
Specialty Coffee: The Specialty Coffee Association Identify a special grade coffee as the coffee that received more than 80 points on a 100-point tasting scale. This term also refers to a broader mindset that sees coffee as a unique, not a mass commodity. It values sourcing quality single-source coffees, using sustainable farming methods, and paying reasonable prices to growers and growers.
Power: The strength of the coffee flavor, is determined by the ratio (or ratio of brew) the coffee grounds to the water used in the brewing process.
Diversity: A subset or a larger species of a Coffea tree, native or man-made; it is often used in place of a cultivar and variety, or a cultivated variety.
Wet fragrance: The scent of the brewed coffee is also simply called the aroma.
Taken from Things every coffee lover should know by Candace Rose. Reprinted with permission from Quirk Books.
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