The basics of coffee.

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: in the process of coffee fruit growth, one of a pair of seeds develops very well, and the other seed is eaten so that the coffee beans that are supposed to be oval become round. Elephant beans: larger than ordinary coffee beans, the taste is usually insipid. 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 pulp of coffee from the seeds to obtain raw beans. Aged beans: keep raw beans in good condition for several years to develop a deeper flavor. Boutique coffee: from growing, picking and receiving extremely carefully processed coffee, different from the general mass-produced coffee, it can be said to be the top product in 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 the only coffee variety with 44 chromosomes. It is of good quality but not easy to take care of. It is the most important variety in the coffee market at present. Robusta: a variety of coffee with a large output, easy to take care of, but poor quality. It is 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.

The first explosion: the bursting reaction of coffee beans when the temperature is 190 Mir and 200 degrees during roasting. The second explosion: coffee bean roasting process, when the temperature is about 230 degrees Celsius, the burst sound is smaller and denser than the first explosion. Exhaust reaction: the reaction in which coffee beans continue to emit carbon dioxide after baking. 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.

About coffee utensils: propeller bean grinder: a bean grinder shaped like 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 combined with the bean trough of a bean grinder. Subtraction board: the small parts attached to some mocha pots are mainly designed to allow users to 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 gathering pressure in the cartridge kettle 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: the way in which coffee powder is brewed by using very fine metal holes in the filter type. 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: the parts of the Espresso machine that contain coffee powder have different capacities according to different types. Boiled head: the place 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. No hole filter: filter handle without water outlet, used to clean the brewing head and internal pipe of the Espresso coffee machine. Pump: a device in an Espresso machine that pressurizes water. 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 be turned 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 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: precipitation of the desired substance by dissolving it through a liquid. Caffeine: chemical formula is C8H10N402, the only nitrogen plant base, refreshing, diuretic, relieving fatigue. Wait, wait, wait. Oxidation: substances react chemically with oxygen to form new compounds. Caramelization: a 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, by prolonging the contact time between the coffee powder and water, in order to extract more coffee flavor. 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 flower: when pouring milk foam in Espresso, rely on the wrist to shake, in the coffee to form a beautiful leaf pattern. Barista: Italian respect for professional coffee brewers.