The Barista Handbook is a glossary of commonly used specialty coffee terms often used by myself and within the industry. Referring to fineness as "grind" is much more recent, and dates to the 1920s. It is determined using a pH scale. This is mouthfeel. The reason for this is because brewing coffee at the right temperature can help to extract all the desired flavors from the beans while brewing at too high or too low of a temperature can result in a less than ideal cup of coffee. Aerate: The practice of forcing air into the wort, usually by vigorously pouring the wort back in forth creating a frothy head prior to pitching the yeast. A cup of Oolong tea contains 12.50 mg of caffeine. Bloom Difficult to brew just one serving. Shaped like flattened donuts, mounted parallel to each other with the blades facing each other. 18 grams of coffee brewed with 36 grams of water is a 1:2 ratio; Coffee Processing Styles and Terminology (Plus Flowchart) Infographic by Evan Gilman, Words by Chris Kornman Led by zeitgeisty processing methods such as anaerobic fermentation or carbonic maceration, new ways of developing flavor and removing fruit from coffee seeds seem to be emerging every day. Caff Americano, or Americano (English: American coffee) is a style of coffee prepared by adding hot water to espresso, giving it a similar strength to, but different flavor from regular drip coffee. Perhaps you're a coffee lover and daily coffee drinker, looking to explore brew options to understand the differences between each. Pull - a term for a shot of espresso. A coffee grinder that uses a spinning blade (like a blender), with the amount of time spent grinding determining grind size. A 1:5 coffee to water ratio is used when making the coffee. Baristas often have more education than most counter staff. Ashy: A negative tasting term for a coffee with an off-tasting, burnt aftertaste. After you dough in check your mash temperature. Brewing Temperature: The temperature of the water that you use to make espresso or brew coffee. Coffee brewing expressions, cappuccino, barista glossaries. By using the term light, medium and dark, those who enjoy a "strong" coffee are less likely to try a light roast, missing out on a whole load of interesting coffees out there. PUCK Spent coffee from a portafilter or a Clover brewer. PULL Espresso shots are "pulled." The term is a holdover from the time that machines were only lever-operated. Historically, "grounds" refers to dregs, sediment in a beverage (as in Turkish coffee), and has done so since the 1300s, so "coffee grounds" traditionally refers specifically to spent coffee, but today is also used for fresh ground coffee. Cupping. Acidic : Very desirable coffee quality, sharpness detected towards front of mouth; denotes quality and altitude can be fruity (citrusy, lemony, berry-like. Flat Burrs. It is used primarily in light beers as a cost effective way to increase alcohol. BAR: Pressure rating used on most pump driven espresso machines. Walking in a coffee shop to order a simple cup of coffee and hearing someone ordering a skinny, venti macchiato with a double shot is enough to give some people pause and make them wonder if they have stepped into another galaxy. Also commonly referred to as the "front end" of the coffee or the first taste sensation. Learn. Wild A gamey flavor often associated with Ethiopian coffees. Similar to drip, but with more complexity, and the benefits of the espresso's crema. It usually produces acidic, fruity coffee. Americano: Espresso diluted with hot water to roughly the consistency of drip coffee. Sometimes the term lactic is used to indicate the proclivity for lactic acid bacteria to thrive in anaerobic environments. Coffee related words, phrases, glossary terms, definitions, coffee culture vocabulary The name "barista" derives from the Italian term for "bartender.". This allows the water and the coffee to mix better . Flavor is the overall sensation when tasting a coffee, (wine, or food). Solo is the Italian word for single, so if in doubt, just say single. Different from fragrance which is the smell of freshly ground coffee that hasn't been brewed. Flashcards. Learn. Test. It was invented in 2005 by Aerobie president Alan Adler. Coffee generally contains 60 - 120 mg of caffeine. The "hot coffee cold brew" method adds a bloom step to our cold brew recipe. Test. Hot water can then be added to the cold concentrate anytime you need a cup of coffee. Brew Ratio - The ratio of coffee to water; e.g. Astringent: A term used to describe a coffee with a harsh, dry taste. Coffee begins degassing as soon as it exits the roaster and begins to cool. Kalita Wave. May 14, 2021 - Coffee talk, espresso terms glossary resources, coffee lingo. Loss of coffee flavoured volatiles enhances the caramelized flavour. This brings out more brightness in a cold brew coffee. Flashcards. Acidity is affected by several factors including roasting, brewing, and ground size. Simply heat your mashtun water to 162-166F. Complexity relates to the co-presence of attributes in a coffee. The name is also Read More Arabic coffee Temperature affects the extraction phase and has a major impact on the characteristics of the final cup of coffee. Pour Over - a brewing method that involves carefully pouring a thin stream of hot water over a bed of coffee grounds in a paper filter. ALL YOU NEED TO CHOOSE BETWEEN COLD BREW AND COLD DRIP EXPERIENCE FILTER-IN COFFEE BOTTLE HARIO Coffee Cherry - Term used to describe the fruit of the coffee tree. Such fermented flavours are similar to those . The flavour of acidity can also elevate the sweetness in your mouth. Are you unsure about certain home coffee brewing terms? Perfect Daily Grind Chocolaty: An aromatic perception in a brew's aftertaste, reminiscent of unsweetened chocolate or vanilla. Coffee is steeped for 10-50 seconds (depending on grind and preferred strength) and then forced through a filter by pressing the plunger through the tube. This simple drink is quickly gaining popularity in America. The CO2 inside of the grinds is released and is replaced with water. One pull produces either a single or a double shot of espresso. A coffee brewing method in which a machine pours water over coffee grounds and it drips through into a vessel; like a pour over but with a machine pouring instead of a human. Cold Drip Coffee Cold drip coffee is made by slowly dripping cold water onto coffee grounds. Beverages. Ordering Whereas, a typical espresso will contain on average will contain 1.8-2.2% and ~98.2% water. 4. Cold brew, on the other hand, should steep overnight (about 12 hours). One burr is fixed, while the other rotates. A Learning Tool for Coffee Trade Workers Ordering coffee from your local coffee shop can be a fun part of your morning routine that shouldn't leave you shaking before you've taken your first sip. An Americano is a coffee drink made with an espresso that has been topped off with hot water in order to tone down the sharpness of the espresso. The various coffee brewing methods dictate how long your grounds spend in contact with the water, the temperature used, and how much pressure is involved. Typically a drip cup of coffee contains roughly 1.2% flavoring material and 98.8% water. Varietals are often blended to increase their complexity. Baggy: Straw-like coffee bag flavor develops in coffee that has been kept for an extended period of time in burlap (jute . A transplant from AZ, he is in a unique position to draw a comparison between the similarities of the growing coffee scene between TX and AZ. Flashcards. Flavor. Match. Brewing coffee is a process that involves many stages, from the ground coffee beans to the brewing water. Carbonic maceration is a wine industry term that, when used in coffee, almost exclusively refers to whole cherry added to a sealed tank and fermented. Pulping - The process of removing the outermost skin of the coffee cherry, often with heavy machinery. Learn. Cold Brew - A brewing method in which coffee grounds are steeped in cold water over a long period of time. Coffee brewing and espresso terms and information. Coffee related words, phrases, glossary terms, definitions, coffee culture vocabulary Learn how to brew with an Aeropress Agitate - is stirring. Coffee and Espresso Glossary, Dictionary and Terminology: acerbic. First, it's true that coffee, as with most beverages, contains acid. Fermentation - A stage of processing where bacteria and enzymes break down parts of the unroasted coffee beans. You should be anywhere from 148-154F. The aroma often gives hints of what may be expected by the taste buds. . Coffee Terminology - Brewing Terminology. A normal characteristic of arabica coffees, particularly of high-growth varieties. Another problem with referring to coffee roast degree by . The result is a cup of full-flavored coffee with the distinct taste of espresso. Related to under-brewing, resulting in coffee lacking in any acidity; also referred to as lifeless. Drip coffee - a coffee brewing method where coffee grounds come in contact with water not under presser but by water slowly dripping through coffee grounds and paper filter into a cup. Just a general term to describe the overall impression you get from a coffee. A term professional tasters use to describe a coffee taste that is free of defects. Green tea contains the least caffeine, Black tea the most, and Oolong falls in the middle range. To make a cortado, simply cut two ounces of steamed milk into your two-ounce portion of espresso. etc) or a pure tongue-tip numbing sensation (Costa Rica, Kenya, Mexico offer good examples). Dictionaries of coffee tasting terminology. what is the most flavorful way to brew coffee? Don't let yourself become that person. Fermentable ingredients used in brewing that do not contain enzymes such as corn, unmalted barley, and sugars. Refers to a type of espresso machine that requires the user of the machine to grind whole coffee beans with a grinder, dose (place) the ground coffee into the place where the ground coffee goes (called a portafilter), and tamp (compress) the coffee grounds into the portafilter. Burrs are usually made from cast or machined metal, and ideally are sharp to the touch (they can easily cut skin when new). There are many different ways to brew coffee, but one of the most popular ways is to use a filter. A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. This is a glossary with coffee brewing related terms, explanations of some geeky terms used in the industry, as well as popular terminology used by coffee lovers. First, add hot water (195 to 205 degrees) in a 2:1 ratio to the coffee grounds. Most brewers use 1.2 - 1.4 quarts of water per pound of grain. Coffee Terminology - Grinding. Match. A term that suggests acidic flavors, a coffee that is full-bodied and eloquent. Acidity When it comes to coffee, acidity can mean a couple of things. Coffee Coffee tasting terms describe precisely what is perceived by the human senses including the distinct flavors, aromas, body ( mouthfeel), acidity, bitterness / sweetness, and finish/ aftertaste as well as the coffee's origin flavors and also the flavors developed in the roast. Brewing at the Ideal Temperature. Stir and wait for 45 seconds. Like the V60, the Kalita Wave is a simple little device that you just put on top of your cup, put a filter in, add ground coffee, and start brewing. Our crystal clear lexicon of frequently used coffee terminology, designed to demystify everyone's favorite drink and how we talk about it. Roasting coffee can be as simple as popping corn. Decaf: The term "decaf" refers to decaffeinated coffee. Body - Body refers to the feel of the coffee inside of your mouth. The process in which expert "cuppers" taste coffee. Test. Thankfully, you're reading the ri Mouthfeel is the physical sensation perceived in the mouth when tasting coffee. Without this flavour, the coffee can be described as flat. 1/3 soft microfoam (2oz.) DUAL COFFEE MAKER: Grounds and pods coffee system with 9 grounds brew sizes (Small Cup, Cup, XL Cup, Travel Mug, XL Travel Mug, Carafe, Carafe, Carafe, or Full Carafe) in addition to 4 traditional pod brew sizes (6, 8, 10, or 12 oz. The coffee brewing temperature depends on the type of coffee you are brewing. For a few hours to a few days after roast, the coffee may be too gassy to extract evenly, and may negatively impact the flavor of the brew.This can be seen by observing the bloom phase of a pour - over. Burrs cut, rather than crush, your coffee beans and are more precise than a blade grinder (which does the opposite - it bashes the beans, does not cut them). Aeropress - This is a piece of manual brewing equipment which was invented by Alan Adler. Earthiness An undesirable taste or odour resembling the odour of freshly uncovered earth; usually due to molds. Terminology. One cup of coffee requires three minutes to brew. Acidity in coffee describes the level of acidity in various coffees. A cup of Green tea (6 oz) contains 8 mg of caffeine. Created by. A. Acidity - It describes the coffee as 'Bright' or 'Sour'. spencerwbrandon. The result of long-chained organic compounds due to excessive heat during the holding process after brewing. Dissolving chemical compounds out of the coffee grounds and into the solvent (usually water). Test. Solo - Single espresso A single shot of espresso. This is a method of brewing coffee where coffee grounds are mixed with cold water and left for eight to twenty-four hours. In this section, we'll go through common terminologies that you'll hear about or read in different references that are related to coffee preparation and brewing, you can think about it as a coffee dictionary for common words that you can hear from a barista when he's asking you for how do you prefer your coffee or from a . Puck - when brewing espresso, hot water is forced through a compact puck of espresso. Fermented A chemical change caused by yeast or enzymes in the green coffee. A black eye from Starbucks is a cup of drip coffee with two shots of espresso added to it. Filtration is then done to produce concentrated coffee that can be stored for up to two months. The amount of flavoring material contained in a beverage will vary depending on brewing method used. These definitions should provide enough basic information to help you understand how certain items work or what the concept or term means. Stir, shake, or move beans to heat evenly. This brewing method is known to create a smoother and less acidic coffee. Barista. Bloom - The bloom is a part of the coffee brewing process where the gasses from the coffee are released as the water hits the grind, and this causes the grinds to grow and rise. Acidity, body, earthiness, sweetness, etc., combine to make a coffee complex. Coffee Terminology: Your One Stop Java Dictionary Writing this, I realise that the wording and jargon used in the world of coffee is actually a dialect all of its own; you know when you call some every-day type of item by a name you know it - and the person you're speaking to just blankly stares back? 9 BAR, the typical . These coffees are almost always pulped after fermenting and dried in . Can be manipulated to produce fruity and winey flavors. Try different coffees and compare them with a good brew to try to see where the differences lie. Automatic Filter-Drip Coffee Makers: Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee. Match. Pour Over - A brewing style where water is poured over coffee grounds and allowed to drain (via gravity) through the slurry, through a filter, and into a carafe or mug Cold Brew - A brewing style that uses cold water, rather than hot, to extract flavors from the grounds. Clean: A coffee cupping term describing a coffee sample that is free from flavor defects. A cup of Black tea ranges from 25 - 110, depending on the variety. Cold brew coffeeis made by using a cold brew coffee maker or by placing the coffee and water together in a container and letting it sit for about 12 hours. Aroma Basically the smell of brewed coffee in the cup. Match. The Kalita Wave is an excellent pour over method that goes head to head against the V60 and the Chemex. Learn. If you are making your coffee using a French Press, the contact time should be 2-4 minutes. Coffee is described by a number of terms used by coffee tasters. A red eye has one shot of espresso added to a drip coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added. Chemicals with lower molecular weights extract most readily (acids, sugars . A "strong" coffee can be achieved by brewing a light roasted coffee, just by altering your brew recipe. Coffee talk, espresso terms glossary resources, coffee lingo. Musty, Dirty, Rioy, Rough. We'll go over some of the most commonly used terms, broken down into categories for grinding, brewing and brewing equipment. Mix the hot water with your milled grain. Apply heat, medium on stove (a little over 400 degrees F). Affogato An Italian dessert drowning in espresso. Breve Breve at Starbucks is the same thing as half-and-half. Woody : A coffee that has flavors and scents of wood, caused by storage in a wooden structure. Measure quantity of beans to be roasted, place in heavy skillet or popper. Beans are decaffeinated before they're roasted and ground. We at BaristaGuide.com are pleased to be able to introduce this wonderful coffee terminology guide written by Jason Haeger , a coffee professional working to bring quality coffee to Lubbock, Texas. POUR-OVER COFFEE A method of drip coffee developed in Japan in which the water is poured in a thin, steady, slow stream over a filter cone. On average, coffee measures around ~5 on the pH scale. Although the coffee beans are dried during processing, their moisture content is still about 11%. Watery Caused by wrong water-to-coffee ratio, which results in a low level of oils in the coffee. Coffee Cherry. Coffee beans are the seeds of a fruit known as the "coffee cherry." They resemble a cranberry or plump holly berry. Cappuccino: 1/3 Espresso (2oz.) One cup of coffee takes as long as three minutes to. Written by Jason Haeger. It is a combination of aromatics, taste, and mouthfeel. When looked on a macro scale - it's clear that coffee is a . Winey The slow escape of carbon dioxide and nitrogen, among other gasses, from coffee after roasting. acid. spencerwbrandon. Terms in this set (9) Percolation. 75675 67324; Free Delivery; Roast To Order; About; Learn. Blade Grinder. Brewing Terms Coffee Terms Italian Espresso Beans Glossary: AA Acidity Acrid Affogato After Dinner Roast Aftertaste Aged Coffee Air Roaster Alkaline Altura Altura Coatepec American Roast Americano Antestia Arabian Mocha Arabica Aroma Artisan Coffee Arusha "Waves" of Coffee Burrs The cutting mechanism in a coffee grinder. Cold Drip is an extraction method which consists of leaving cold water dripping over the grounds of the coffee at a slow rate for many hours, resulting in a brew with many different characteristics as those of hot water coffee extraction methods. . There's cold brew, concentrate, drip, espressos, and even more seemingly foreign and complex terms. Terms in this set (8) Burrs. Coffee Roasting Terminology Since the 1500s, possibly earlier, coffea plant seeds were being heated to make coffee beverages. Results in a coffee beverage with less acidity and bitterness. The Coffee Equipment Terms Glossary, is dictionary of words and expressions used for describing equipment and equipment parts for coffee makers, grinders, espresso machines, etc Brewing Guides; Terminology; FAQs; Shop. If only one seed is fertilized, it develops into a peaberry. Cortado. Since then, coffee has risen to become the world's most popular beverage. Most varieties of coffee are acidic. As one of the most common words in coffee terminology, it is known the world over, and you can usually find a consistent cappuccino wherever you go as you travel the world. Complexity: A tasting term describing coffees whose taste sensations shift and layer pleasurably, and give the impression of depth and resonance. It's a decaffeinated drink made from coffee beans that have had at least 97% of their caffeine removed. The origin of the coffee beans, (geographical region) Coffee brewing expressions, cappuccino, barista glossaries. Skip to content. This drink is always free-poured, and never spooned. Brew GlossaryCoffee ServingBrew Glossary. Dosing - a process of placing coffee grounds into a basket. There are also links to more in-depth . Created by. Cscara - Cscara, meaning "husk" in Spanish, is the result of drying coffee cherries, or the dried skins of the coffee fruit. Espresso has an especially brief brew time the coffee is in contact with the water for only 20-30 seconds. A device for brewing coffee. This brief dictionary can help. 1/3 Milk (2oz.) A person employed to prepare a range of coffee types, usually as part of a job that includes other duties, such as beverage service, food preparation and janitorial tasks. Auto Drip. Dictionaries of coffee tasting terminology. Aroma: The sensation or smell released from brewed coffee (while the smell of coffee grounds is the Bouquet). ). Doesn't sound so automatic, right? Understanding extraction will allow you to better control your coffee profile and tweaking variables can expose new flavors to explore. It is distinct from taste, but it can influence the way we perceive taste and flavor. Flashcards. A caf cortado is an espresso drink into which milk is "cut," giving it its moniker. The cutting mechanism in a coffee grinder. On average, the pH value of most coffees ranges from 4.85 to 5.10. A filter helps improve the flavor and aroma of your coffee. It's marked on the cup with a "B." Cappuccino A cappuccino is a traditional hot espresso beverage. In some ways popular coffee terminology is much like speaking a foreign language. To brew a double espresso, you need to dose 20 g (0.7 oz) of coffee grounds. This is often caused by the over-extraction of the coffee during brewing. Coffee Terminology. Coffee term descriptions and illustrations. Coffee Bean - A coffee bean is actually the seed of the coffea plant, found inside the fruit or cherry. Answer. Coffee Terms Defined: Beans, Brews, and Barista Speak So You Can Order a Better Cuppa By joe-stanek May 06, 2016 Eating healthy should still be delicious. The word cortado literally translates into the word "cut" in English. Apart from the caffeine content, the nutritional value of decaf coffee is very similar to that of regular coffee. Your goal is to make your mash look like porridge. There are usually two seeds in each cherry, with their flat sides together. Ideally, you should keep the water between 195-205 degrees Fahrenheit to make the best coffee. This page is a work in progress and terms will be added as new posts go live. Then add the remaining water at room temperature and store it for 12 hours or 24 hours in a refrigerator. October 30, 2022 by MD-Rasel. Oftentimes the terminology of coffee can be confusing. Happy brewing! Watch, smell, and listen; Roasting usually takes less than 10 minutes: A taste sometimes found in instant coffee. Complexity - As the descriptor implies, this is a complex term akin to the meaning of life in general. Often found in Kenyan and Yemeni coffees. Cons.