14 professional terms that coffee fans must understand! What do the English abbreviations in these coffee rings mean? What does body mean?

Like other industries, there are a lot of technical terms in the coffee circle. Although the existence of these terms can facilitate the communication among people in the circle, they also become an obstacle for beginners. Because if you do not know the meaning of it, it will be difficult to understand the meaning of a sentence, and even more difficult to integrate into the coffee circle. So today, Qianjie plans to share professional terms again, hoping to help you better get started with coffee circles and communicate unimpeded!

Small, medium and large seed coffee: we often hear people call coffee beans: small seed, medium seed, and large seed. They correspond to the three commercially valuable varieties of coffee: Arabica, Robusta, and Liberika. The reason why there are aliases for small, medium and large seed species is that people give abbreviations to the plants and fruits of these three varieties in order to simplify communication.

Round beans / PB: round beans refer to a kind of coffee beans with special appearance! Generally speaking, there are two coffee beans in the coffee fruit, each with a flat surface and then glued to each other. However, some coffee fruits can only give birth to a raw coffee bean because of the lack of early nutrition. And this bean can finally show a complete oval because it is not squeezed by another bean. Because the appearance is too special, it is singled out by people to sell coffee beans that are higher than the normal size! And PB is the English abbreviation (Peaberry) of round bean.

G1/G2/AA/AB: these four are common logos on coffee bean bags, which were shared in detail on the street two days ago. They are grade logos of coffee beans. The former G1 and G2 are graded by defect rate, while the latter AA and AB are graded by size. Hard beans / soft beans: this group of words appear a lot when discussing the grinding or roasting of coffee beans in the current street, and they mainly refer to the density of a coffee bean. For example, hard beans mean that the density of coffee beans is relatively high, so it will be more difficult to grind and bake, while soft beans refer to coffee beans with lower density and easier to grind and bake. At the same time, they are also linked to the quality of coffee, because the main reason for determining the density of coffee beans is the substance content of coffee beans. The higher the substance content of coffee beans, the harder the coffee beans will be. Mixed / mixed coffee: friends often ask about the two words Qianjie, which actually refer to "mixed coffee". It's just that the concept of matching is expressed differently in different places, so different names come into being. Blended coffee refers to the use of more than two coffee beans to make a bean with high cost performance / high stability, or with a better flavor performance. All in all, the purpose of matching is to achieve the effect of 1: 1 > 2. (blended coffee refers to both coffee beans and coffee extracted from mixed beans.)

Single coffee / SOE: the exact opposite of blending is single coffee, which means coffee beans from a single place of origin and a single batch. Usually single bean is mainly used in the production of single coffee, of course, it can also be used in espresso. When we use single beans to make espresso, this espresso will get a new name-SOE. The full name of SOE is Single origin Espresso, which translates to espresso made from coffee beans from a single origin. So let's get to the point that there must be no mistakes like "SOE Espresso" or "Espresso SOE".

Shot/Double shot: in coffee, shot can be used as a unit of espresso. 1shot means one espresso, and if we want the merchant to add two espresso, then we can say Double shot, which means double espresso. Crema/ fat: the word Crema means "cream" in Spanish. In coffee circles, Crema refers to the golden foam floating on the surface of espresso. Because it looks like cream, it is named after the word "Crema". And "grease" refers to the same substance, but it will make people ambiguous about the substance and think that it is the kind of oil that is common in daily life. But in fact, the golden substance is just a group of bubbles filled with carbon dioxide-light-roasted, medium-roasted and deep-roasted coffee: these three common words are mainly about coffee / beans with different degrees of roasting. The baking degree of coffee beans is mainly affected by the time of its development in the furnace and the degree of heating. These three terms represent not only the roasting degree of coffee beans, but also the coffee flavor performance of these three different roasting degrees.

Brewing ratio: if there is no special description, then generally speaking, the brewing ratio refers to the proportion of powder and water. The powder-to-water ratio refers to the proportion of hot water used by coffee powder and brewing coffee. In addition to this, there is another common proportion, that is, the ratio of powder to liquid. The powder-to-liquid ratio refers to the ratio of coffee powder used to the coffee liquid extracted. Short / long extraction: the terms short / long extraction are mainly used to describe the amount of extraction of espresso. The amount of conventional espresso extraction will be about twice the liquid weight of powder, and when we extract much less than this amount, it will be called short extraction, also known as Ristrido. When the amount of extraction is much higher than this amount, it will be called long extract, which is what we often call lungo. Combo:Combo means combination. In coffee circles, combo mainly refers to making several different forms of coffee from one bean. Because it is made of different coffee combinations, it is called Combo.

Body: the body of this coffee is good! Qianjie believes that this is also a saying that many friends often hear. Body means taste, and when people say that, it means that he is praising the good taste of this cup of coffee. Coffee that tastes better will have the following manifestations: sticky, mellow, smooth and full. The coffee with poor taste is mainly manifested as thin, rough and watery. By Pass:bypass means bypass. In coffee, he mainly refers to bypass water, which is a more alternative coffee adjustment scheme. Roughly means that this part of the water will not pass through the coffee powder, does not cause extraction, but directly mixed into the coffee liquid, we can understand that it is mixed with water, the main function is to adjust the concentration of coffee.

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