The terminology of coffee basic knowledge of hand-brewed coffee what is the professional terminology of coffee knowledge popularization

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

acidity

The taste of coffee produces different sensations in certain parts of the tongue.

AEROPRESS

A craft brewing method developed and released by Elio in 2005. Aeropress is known for its short extraction time and ease of carrying. It combines immersion and overflow extraction and is suitable for a variety of grind size, extraction times and water temperatures.

Americano

An espresso diluted with hot water.

of Arabica

Arabica coffee is native to the highlands of East Africa and is the most common commercial coffee in the world. Heirloom varieties and their hybrids are heavily influenced by the soil, altitude and climatic conditions of the tropical regions where they are grown. I also saw Robusta.

aroma

The aroma produced by hot, freshly brewed coffee or tea. Aroma is one of the four main categories that determine the quality of the glass, influenced by the olfactory after-nose (oral odor).

convergence

Describe an unwelcome, sharp nuance experienced in the taste of some brewed coffee. It may be the result of improper roasting or processing of the original coffee.

balance

Taste descriptors refer to the way different flavor components, such as acidity and body, interact on the palate. When a coffee is considered balanced, no single flavor characteristic will stand out overwhelmingly. Instead, some unique flavors complement and contrast with each other, opening a door to multi-layered flavor complexity.

BENEFICIO

In Latin America used for wet grinding of coffee cherries. In other countries, similar facilities have different names, such as laundry stations in Rwanda and coffee factories in Kenya.

steam

When coffee is brewed with fresh coffee grounds, the carbon dioxide released repels the fresh water poured over the grounds. The gas pushes the ground to form a dome called a flower.

Brewer

A device for brewing coffee. Brewers allow water to pass through coffee grounds to extract coffee.

calcification

Calcium hardens and forms a substance that is difficult to remove, which can form in pipes and other equipment. This occurs in areas where hard water is common.

Rhamnus medica

In Spanish it means "shell,""peel," or "skin." The dried skin of a coffee cherry. These pericarps are collected after the cherries have been seeded. It is then dried in the sun and boiled into tea, or packaged and shipped for export for use in other foods.

CHEMEX

Hourglass coffee maker, uses a high density paper filter. This brewing method is said to make coffee sweeter and more balanced.

civet

Small nocturnal wild animal native to southeast asia that feeds on sweet ripe coffee cherries. Civet coffee is made from coffee beans that have been spat out or passed through the digestive tract of civets. Coffee beans ferment in the stomach of the civet cat, and then through the whole process, emit a special taste and aroma. Civet coffee is highly prized for its unique flavor.

COLD-BREW coffee

Soak the coffee grounds in cold water for about 12 hours, then filter to make concentrated iced coffee.

Klima.

The thick, golden foam covers the freshly brewed espresso.

Cup test competition

An award for the best coffee produced in a country. Coffee beans that win the award of excellence of the year get a higher price, and are usually small pieces sold at auction.

Cupping

The process of tasting coffee to assess its flavor characteristics and characteristics, such as aroma, taste and body. This process can be used to evaluate and evaluate coffee use on a digital scale developed by the Coffee quality Institute.

Decaffeinated

The method of removing caffeine from green coffee beans can be water method or solvent method.

Small cup of black coffee

A small coffee cup or something in it.

Direct trade

When a coffee roaster buys coffee directly from farms and cooperatives, rather than through coffee brokers.

DOPPIO

Double espresso, consisting of two cups of espresso.

Drop coffee

Coffee made by filtering boiling water through ground coffee.

Drying treatment

Dry or naturally processed coffee is picked by hand and then completely dried before dry grinding. See Wet processing.

Espresso

An concentrated coffee made by flushing finely ground coffee beans with pressurized hot water.

Extract

The amount of oil and solids dissolved in brewed coffee. This is also known as soluble matter production.

Fair trade

Enrich their lives by paying extra income to farmers and coffee producers in developing countries. Premiums will be used for important local infrastructure projects and farms are encouraged to adopt sustainable farming practices.

Filter

A device used to separate coffee powder from water and prevent it from mixing with brewed coffee during brewing. After the extraction process is completed, the brewed coffee passes through a small cup.

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