The terminology explanation of Fine Coffee words about coffee

About coffee beans: coffee cherries: coffee trees are not beautiful, because the skin color is bright red, and the shape is very similar to cherries.

Round beans: coffee is not beautiful in fact, in the process of growing up, one of the seeds of Langzhu developed very well, and the other seed was eaten missing, making the coffee beans that should be oval into a circle. Elephant beans: the body is bigger than ordinary coffee beans and the taste is usually mediocre. Coffee belt (Coffee Zone): usually refers to the center of the Tropic of Cancer, because this area is the most suitable for growing coffee.

Drying method: the method of operating the sun to make the coffee unattractive and the meat break up with the seeds to get raw beans. Washing method: the method of operating water to make coffee unattractive meat break up with seeds in order to get raw beans. Semi-washing method: the first half is insolated and the second half is washed with water to make the coffee break up with the seeds in order to get raw beans. Old beans: keep the raw beans in excellent condition for several years, so as to cultivate a more profound and sincere flavor. Boutique coffee: large planting, harvest are extremely careful handling of coffee, different from the general mass production of coffee, can be said to be the top product of the coffee industry. 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 is also the only coffee variety with 44 chromosomes. It is of good quality but does not take care of easily. It is the most important variety in the caffeine market today. Robusta: coffee varieties, large output, easy to take care of, but poor quality, the primary use is to make instant coffee, Robusta is the most important variety in the market, second only to Arabica. Silver skin: a film on the profile of raw beans that usually falls off when baked.

The first explosion: the burst spinning hook that occurs when the temperature is 190 Mir and 200 degrees in the process of roasting coffee beans. The second explosion: in the process of coffee bean baking, when the temperature is around 230 degrees, the burst sound is smaller and denser than the first explosion. Exhaust spinning hook: a spinning hook that continues to emit carbon dioxide after the coffee beans are roasted. Raise beans: drink the coffee beans after drying and let the exhaust spinning hook be finished for a few days to make the coffee beans fully ripe. Defective beans: raw beans with broken, abnormal or moth-eaten appearance.

About coffee utensils: propeller bean grinder: a bean grinder whose shape is similar to that of a propeller. Disc grinder: the knife grinder is a flat plate type bean grinder. Conical bean grinder: a bean grinder whose knife is tapered. Bean storage tank: the space above the bean grinder to store coffee beans. Bean trough: the place where the coffee powder is grinded at the bottom of the bean grinder, and the bean trough is usually the dispenser for business use. Quantifier: a tool for quantifying coffee powder, usually connected to the bean trough of a bean grinder. Subtraction board: a small part attached to some mocha pots so that the user can put less coffee powder. Pressure relief valve: a valve used to remove pressure in a cartridge, which will be opened when the pressure reaches the set pressure. Pressure valve: the valve designed for accumulating pressure in the cartridge, the mechanism is the same as the pressure relief valve, only the function is different. Flannel: a material of flannel, which refers to the way flannel is manipulated in Zichong coffee to filter coffee powder. Metal filter: in the filter type, the holes are very close to the metal to filter the coffee powder. Upper pot: the upper part of the plug kettle. Lower pot: the lower half of the plug pot. 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 use of coffee beans in double portions (about 14g-18g) to brew Espresso. The term "Triple:Espresso" refers to brewing a cup of Espresso from three times the amount of coffee beans (about 21g-27g). Filter: Espresso machine contains coffee powder parts, according to different types will have different capacity. Boiled head: the place where the Espresso machine comes out of the water. Filter handle: in the Espresso machine, the handle of the filter is locked on the head of the filter when cooking. No hole filter: filter handle without water outlet, used to clean the brewing head and internal pipe of the Espresso coffee machine. Pump: the assembly of pressurized water in the Espresso machine. Filler: a tool for compacting coffee powder, preferably made of metal. Drum bean roaster: another name is drum bean roaster, its baking chamber is barrel-shaped, which can move to stir coffee beans when roasting. Direct-fire 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.

Other cup test (Cupping): a method of testing the quality of coffee, which basically involves placing freshly ground coffee beans in a cup, pouring them into hot water, soaking them, and then scooping them out with a small spoon without filtration. Extraction: precipitation of the required substance after melting through a liquid. Caffeine: the chemical formula is C8H10N402, the only nitrogen plant base, refreshing, diuretic, eliminate exhaustion. And so on. Oxidation: chemical impregnation of a substance with oxygen to form a new compound. Caramelization: a chemical spinning hook during coffee roasting. Also known as Meina spinning hook, is a chemical transformation that occurs at high temperature. although there is the word "coke", it has nothing to do with the combustion phenomenon. Espresso: a method of operating high-pressure hot water to brew coffee. Steaming: when using filter brewing coffee, first pour water into the coffee powder, and then suspend the irrigation, by delaying the time when the coffee powder comes into contact with water, in order to extract more coffee flavor. Mocha: mocha may represent three meanings: 1 coffee name, 2 some kind of coffee pot, 3 coffee seasoned with chocolate. Atmospheric pressure: the pressure exerted by air on an object at the ground level. the atmospheric pressure of one square centimeter on the earth is one kilogram, also known as 1Bar. The layer of milky substance that floats from the profile of Crema:Espresso coffee is the essence of Espresso. Pull flower: the activity of leaning on the wrist when pouring milk foam in Espresso to form a beautiful leaf pattern on the coffee. Barista: Italian respect for professional coffee brewers.