Coffee variety drink name Daquan coffee professional terminology Daquan, exchange essential!

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Knowing a lot of coffee terms doesn't make coffee tastier, but it makes it easier for you to communicate with other coffee lovers.

Several important concepts that must be understood in coffee extraction:

Extraction: the word extraction comes from Latin, which means to squeeze something out or to obtain an extract. In chemistry, extraction refers to the acquisition of valuable substances (flavors) from raw materials (coffee beans). There are many methods of extraction, the most common of which is to use hot water to extract flavor from coffee powder. Cooking is also often used to replace the word extract.

Excessive extraction: refers to the contact time between coffee powder and hot water is too long, or the ratio of coffee powder to water is too low. When using a drip coffee machine and brewing espresso, excessive extraction is caused by grinding. When cooking by hand, the extraction time may be too long. Excessive water temperature can also lead to over-extraction. Excessive extraction will extract too many unwanted chemicals, such as caffeine, and make the coffee taste bitter and uneven.

Insufficient extraction: refers to the fact that the contact time between the coffee powder and hot water is too short to extract all the flavors from the coffee powder, which can make the coffee taste thin, bitter and uneven. Insufficient extraction may also be caused by coarse grinding or low water temperature. if the ratio of coffee powder to water is too high, you will get underextracted espresso, which not only lacks the characteristics of coffee, but also has a bitter taste.

Extraction time: refers to the time that coffee powder comes into contact with water, which is a very important variable for good coffee. Other nouns, such as brewing time or soaking time, also refer to extraction time.

Powder-to-water ratio: refers to the ratio of coffee powder to water. In order to achieve the best flavor balance, every gram of coffee powder and every milliliter of water are essential.

About coffee beans:

* Coffee cherry: the fruit of a coffee tree, named because its rind is bright red and its shape is very similar to cherries.

* round beans: when the coffee fruit is growing, one of the two seeds develops very well, and the other seed is eaten so that the coffee bean that should be oval becomes round.

* Elephant beans: bigger than ordinary coffee beans and usually insipid in taste.

* Coffee belt (Coffee Zone): usually refers to the area between the Tropic of Cancer and the Tropic of Cancer, because this area is the most suitable for growing coffee.

* drying: the use of sunlight to separate the pulp of coffee from the seeds to obtain raw beans.

* washing: the use of water to separate the pulp of coffee from the seeds to obtain raw beans.

* semi-washing: the way in which the first half is sunburned and the second half is washed to separate the coffee pulp from the seeds to obtain raw beans.

* aged beans: keep the raw beans in good condition for several years to develop a deeper flavor.

* boutique coffee: coffee, which is extremely carefully processed from planting and harvesting, can be said to be the top product in the coffee industry, which is different from the coffee produced in large quantities. At present, there are boutique coffee associations (SCAA and SCAE) in the United States and Europe, which specialize in the promotion of boutique coffee.

* Arabica (Arabica): coffee variety, the only coffee variety with 44 chromosomes, is of good quality but not easy to take care of, and is currently the most important variety in the coffee market.

* Robusta: a variety of coffee with a large output, easy to take care of but poor quality, mainly used to make instant coffee. Robusta is the main variety second only to Arabica on the market.

* Silver skin: a thin film on the surface of raw beans that usually falls off when baked.

Background1

* the first explosion: as the baking goes on, the temperature of the beans begins to rise. As a result, the ingredients in coffee beans began to undergo a variety of chemical changes, and little by little formed the color, bitterness, sour taste and aroma of coffee beans. At this point, water vapor and carbon dioxide are gradually produced in the beans, which increase the pressure inside the coffee beans, so the coffee beans expand. As the card is unable to withstand the increasing pressure, with the crackling sound, the cells of coffee beans are destroyed, which is the so-called "explosion".

* the second explosion: after an explosion, some of the components produced begin to decompose while heating. In this process, gas is produced, which causes the beans to continue to expand. With the expansion of coffee beans, the cells are destroyed at one time, followed by a crackling sound. This is called "secondary explosion".

* exhaust reaction: the reaction in which coffee beans continue to emit carbon dioxide after roasting.

* dehydration: generally refers to the baking process below 170 degrees. Different baking appliances require different dehydration time, but it is usually best controlled at 5-8 minutes, depending on the water content of beans.

* climbing temperature: usually the climbing temperature speed of baking is controlled between 7 and 14 degrees, which is related to the control of firepower. It is best to control the climbing temperature speed at about 10 degrees. The climbing temperature speed of beans varies with different water content. The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the dehydration time, while the temperature climbing speed of soft beans or old beans in the coming year (low water content) should be faster and the dehydration time should be shorter to retain the flavor of beans.

* smoke exhaust: the smoke emission of baked beans begins to be obvious at 180 degrees. The amount of smoke from the first explosion becomes larger, and reaches the maximum after the second explosion. The deeper the smoke is, the greater the smoke is. At this time, the air door should be fully open to avoid the smoke of baked beans.

* taxiing: this is the place where most baking beginners ask. In fact, the taxiing action is to cool down or turn off the fire to continue baking beans using the temperature of the boiler.

* raise beans: do not drink coffee beans immediately after drying, save for a few days to complete the exhaust reaction, so that the flavor of coffee beans is fully ripe.

* defective beans: raw beans with broken, abnormal or moth-eaten appearance.

For coffee utensils:

* Propeller bean grinder: a bean grinder whose shape is similar to that of a propeller.

* disk type bean grinder: a bean grinder whose knife is of flat plate type.

* Cone bean grinder: a bean grinder with a tapered knife.

* Bean storage tank: the space above the bean grinder to store coffee beans.

* Bean trough: the place at the bottom of the bean grinder to receive the ground coffee powder, and the bean trough for business use is usually the dispenser.

* dispenser: a tool for quantifying coffee powder, usually combined with the bean trough of a bean grinder.

* weight reduction board: the small parts attached to some mocha pots are mainly designed to allow users to put less coffee powder.

* pressure relief valve: the valve used to remove the pressure in the cartridge, which will be opened when the pressure reaches the set pressure.

* pressure valve: the valve designed for the accumulation pressure in the cartridge is constructed the same as the pressure relief valve, but with different functions.

* flannel: a material of flannel, which refers to the way flannel is used to filter coffee powder in Zichong coffee.

* Metal filter: in the filter type, the brewing method of coffee powder is filtered by using metal with very fine holes.

* Upper pot: the upper half of the plug kettle.

* Pot: the lower half of the stopper.

* the term Single:Espresso refers to brewing a cup of Espresso from a single portion of coffee beans (about 7g-9g).

* the term "Double:Espresso" refers to the brewing of Espresso from a double portion of coffee beans (about 14g-18g).

* the term Triple:Espresso refers to brewing a cup of Espresso out of three times the amount of coffee beans (about 21g-27g).

* filter: the parts of the Espresso machine containing coffee powder will have different capacities according to different types.

* boil the head: where the Espresso machine comes out of the water.

* filter handle: in an Espresso machine, the handle of the filter is locked on the head of the filter when cooking.

* non-porous filter: filter handle with no outlet, used to clean the brewing head and internal pipe of Espresso coffee machine.

* pump: a device in an Espresso machine that pressurizes water.

* Filler (powder hammer): a tool for compacting coffee powder, preferably made of metal.

* Drum bean roaster: another name is drum bean dryer, whose baking chamber is barrel-shaped and can be rotated to stir coffee beans when roasting.

* Direct-fired bean roaster: a roaster that has no complete barrier between pyrogen and coffee beans and can directly heat and roast coffee beans.

* Air flow bean roaster: a bean roaster that uses hot air to bake coffee beans.

* semi-direct-fire bean dryer: a roaster with both air-flow and direct-fire heating.

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Other:

* Cupping: a way to test the quality of coffee, basically put the ground fresh coffee beans in a cup, pour them into hot water, soak them, and then scoop them out with a small spoon without filtering.

* extraction: the necessary substance is dissolved through a liquid and precipitated.

* caffeine: chemical formula C8H10N402, the only nitrogen-containing plant base, refreshing, diuretic, relieving fatigue. Wait, wait, wait.

* Oxidation: substances react chemically with oxygen to form new compounds.

* Caramelization: the chemical reaction during coffee roasting. Mena reaction, also known as the chemical change produced at a high temperature, although there is the word "coke", but has nothing to do with the combustion phenomenon.

* Espresso: a way to brew coffee using high-pressure hot water.

* steaming: when using filter brewing coffee, first pour water into the coffee powder, and then suspend the water injection, so as to extract more coffee flavor by prolonging the contact time between the coffee powder and water.

* Mocha: mocha may represent three meanings, namely, 1 coffee name, 2 some kind of coffee pot, 3 coffee seasoned with chocolate.

* Atmospheric pressure: the pressure exerted by air on an object on the ground plane. The atmospheric pressure of one square centimeter on the earth is one kilogram, also known as 1Bar.

* A layer of milky substance floating on the surface of Crema:Espresso coffee is the essence of Espresso.

* pull flowers: when pouring milk foam in Espresso, rely on the wrist to shake to form a beautiful leaf pattern on the coffee.

* Barista: Italian respect for professional coffee brewers.

Detailed explanation of the terms of coffee flavor wheel:

Coffee taste wheel is a professional tool for comparing the aroma, taste and taste of individual coffee. This article gives a detailed explanation of the terms mentioned in this flavor wheel, which is of great reference value.

Flavor (flavor): is the overall impression of aroma, acidity and mellowness, which can be used to describe the overall feeling of a certain kind of coffee. For example, this coffee has a unique flavor, or it has the flavor of white chocolate.

Acidity (acidity): it is the acidity common to all coffee that grows in high places. Strong taste. Unlike bitter or sour (sour), it has nothing to do with pH.

Body (mellowness): the taste of brewed coffee after drinking. The change of mellowness can be divided into light, medium, high, fat, and even some Indonesian coffee is as thick as syrup. Other reference adjectives include bland-coffee grown in lowlands, which is usually light in taste; coffee with insufficient powder and too much water will have the same light effect.

Aroma: the smell and aroma of brewed coffee. The adjectives used to describe aroma include caramel, carbon roast, chocolate, fruit, grass, malt, rich, rich, spicy, etc. (see the picture above for details)

Soft: often used to describe the mild taste of low-acidity coffee.

Spicy: refers to a flavor or smell reminiscent of a particular spice. For example, Indonesian highland coffee (especially old coffee) has a cardamom smell, while Guatemala Antigua coffee has a pepper-like spice, which can be described by the word spicy.

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Wild: describe coffee as having an extreme taste that reminds you of the vast grasslands of Africa.

Sweet: it is a commonly used adjective to describe coffee without sharp flavor.

Strong (strong): in popular usage, strong describes the strong flavor of deep-roasted coffee.

Tangy (Xinlie): similar to the sour taste of fermentation, the essence is almost like fruit, and it also has something to do with the taste of the wine. Coffee grown in Costa Rica usually has a pungent flavor.

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Winy (wine taste): describes a charming taste reminiscent of wine, while colleagues contain fruit-like acidity and lubricating mellowness. Kenyan coffee is the best example of wine flavor.

Sour (sour): this taste can only be produced on both sides of the tongue, which is characteristic of light roasted coffee.

Briny: after brewing, if the coffee is overheated, it will produce a salty taste.

Bitter (bitterness): bitterness is a basic sense of taste, and it is also the usual taste of coffee. The bitterness of deep-roasted coffee is deliberately created, but if the coffee is particularly bitter, it may be due to the excessive use of coffee powder.

Exotic (uniqueness): describes coffee with its unique aroma and special flavor, such as flowers, fruits and spices.

Mild (mild): indicates that some kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

Earthy (earthy aroma): commonly used to describe spicy coffee with an earthy flavor. Sometimes people say it is a kind of earthy smell. But this adjective is not derogatory, dried coffee beans usually have this flavor, and it is precisely the special taste that many people pursue.

Mellow (aromatic alcohol): an adjective for coffee with low to medium acidity and good balance.

Terms used in coffee cup testing:

When testing a cup of coffee, we should distinguish whether the flavor, alcohol thickness, acidity and wet aroma of the coffee are pleasant. Most cup tasters use the following criteria to judge coffee.

Acidity Acidity: acidity is an essential feature of coffee, which is the feeling of dryness that coffee produces on the sublingual edge and the back palate. The effect of coffee acidity is similar to that of red wine, with a strong and exciting texture. Without enough acidity, the coffee tends to be flat. Acidity is different from sour taste, which is an unpleasant and bad taste feature.

Wet aroma (Aroma): the intensity of the smell when brewing coffee. If there is no sense of smell, our basic sense of taste is only sweet, sour, salty and bitter. The wet aroma enriches the taste discrimination of the soft palate. Some subtle and delicate differences, such as the "floral" or "wine" characteristics, come from the wet aroma of brewed coffee.

Alcohol thickness (Body): the sense of weight of coffee in the mouth, that is, the feeling of stickiness, thickness and richness produced by coffee acting on the tongue. The difference between drinking whole milk and drinking water is a good example. Our perception of the alcohol thickness of coffee is related to the oil and solids extracted by coffee. The alcohol thickness of Indonesian coffee is significantly higher than that of South and Central American coffee. If you are not sure about the alcohol thickness difference of several kinds of coffee, try adding the same amount of milk to the coffee. Coffee with high alcohol thickness will retain more flavor when diluted with milk.

Flavor is the taste of coffee in the mouth when it enters the mouth, like red wine.

Acidity) the style in which coffee is sour, such as mild or sharp.

Sweetness (Sweetness) is the sweetness intensity of coffee liquid retained in the mouth.

Aftertaste is the flavor and smell left after coffee is tasted and vomited in the mouth.

Flavor is the overall feeling of coffee in the mouth. Acidity, wet aroma and alcohol thickness are all components of flavor, and it is their balance and homogenization that produce our overall sense of flavor.

Here are some typical flavor features:

Richness-refers to the thickness and richness of alcohol

Complexity-the feeling of multiple flavors

Balance-all basic palate features are satisfactory, and no one taste masks the other.

Fresh, bright, dry, light, or lively-(common in Central American coffee):

Caramel-like sugar or syrup

Chocolate-like unsweetened chocolate or vanilla aftertaste

Delicious-delicate flavor felt on the tip of the tongue (Arabica beans from New Guinea)

Earthy-the aroma of the earth (typical Sumatran coffee)

Fragrant-an aromatic quality, ranging from floral to spicy

Fruity-an aromatic quality reminiscent of berries or oranges

Sweet and mellow-round, smooth, lack of acidity

Nutty-similar to the aftertaste of fried nuts

Spicy-reminiscent of the flavor and aroma of various spices

Sweet-- non-astringent

Wild-A wild flavor that is not generally considered pleasant; common in Ethiopian coffee

Alcoholic aroma-an aftertaste reminiscent of fully ripe wines (common in Kenyan and Yemeni coffee).

An unpleasant flavor feature:

Bitter-A taste produced at the root of the tongue, often caused by overbaking

Dull, non-irritating-neutral in flavor

Charcoal-smelling of charred carbon

Inanimate-- same as "Flat"

Mixed-smelling-musty, reminiscent of the taste of eating dirt

Earthy-- with "mixed smell"

Insipid-no sour taste, lack of wet fragrance and aftertaste

Grassy-reminiscent of freshly cut grass

Rough-- a harsh, catch-like, rough quality

Muddy-sticky but not strong in taste

Stiff-starch resembles texture, similar to water cooked with pasta

Rough-the feeling on the tongue, similar to eating salt

Rubber smell-similar to the smell of burnt rubber (commonly found in dry processed robusta beans)

Soft-the same as "boring, non-irritating"

Sour-similar to the sour taste of unripe fruit

Thin-acidity-free, usually caused by insufficient extraction

Turpentine-- tastes like turpentine.

Water-like-lack of alcohol thickness and stickiness in the mouth

Rough-wild quality.

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