Introduction to Coffee for beginners: an explanation of some words in Coffee

Caramelization tester: this is the baking degree index used in the United States. The baking degree is expressed from the shallowest 100 to the deepest 25, meaning (the baking degree is about Agtron50). The determination relies on a special chromatic aberration judgment called Agtron M-Basic.

Arabica species: together with Robsta species and Leiberia species, they are called the three primary species of coffee. Native farming is Ethiopia. It has the best quality among the three original species. It is mainly planted in the highlands.

Unwashed coffee: or (natural), (naturally dried).

Unripe beans: the original meaning is (green), used to refer to immature beans. It has the smell of grass and an uncomfortable smell. The purpose of storing raw beans to dry them is to deal with this practice adopted by mature people.

Water-washed coffee: it means to refine coffee beans by washing. Few impurities and defective beans, high fine system.

Stored beans: in order to remove moisture or let the beans mature, the raw beans are placed in a constant temperature warehouse for a fixed period of time. In this way, it is easier to bake and the coffee tastes more mellow. But generally speaking, both coffee producing and consuming countries believe that this practice will damage the sour taste and aroma of coffee.

Lao Dou: raw beans that have been harvested for more than two years and have low moisture content. Compared to those listed in the same year (new beans), which were not listed until the following year (old beans).

Caffeine: alkaloids in coffee beans, tea, and cocoa beans, which have the same exciting, cardiotonic and diuretic effects as nicotine and morphine. Arabica coffee contains about 1%, robusta coffee contains about 2%, and instant coffee contains about 3% to 6%.

Cup Of Excellence (COE): this is the first boutique coffee review held in Brazil in 1999, and now it is also widely held in Guatemala, Panama, Nicaragua and other countries. According to the strict and impartial evaluation of domestic and international inspectors, (the highest quality coffee) is selected and sold to the world through international auction websites.

Defective beans: defective coffee beans mixed with raw beans, including moldy beans, dead beans, black beans, immature beans, fermented beans and so on. If the defective beans are not hand-picked before and after baking, it will destroy the taste of the coffee.

Colombian fresh and bright coffee: this is one of the four categories of coffee classified by the New York Futures Exchange according to the origin of coffee. It is the general name of coffee from Colombia, Kenya and Tanzania. The other three are water-washed (other fresh and bright lines), non-water-washed (Arabica non-water-washed) and Robusta. The futures trading of coffee is aimed at these four categories.

Leaf disease: a disease susceptible to the leaves of coffee trees in rainy areas. The microbacteria attached to the air holes on the leaf surface took root and were covered with spots. It is highly contagious, resulting in the death of all Arabica coffee grown in Ceylon (today's Sri Lanka) and Indonesia, while switching to the disease-tolerant Robusta variety.

Sieve: a porous sieve used to classify according to the size of raw bean particles. The size of the hole is 1 stroke 64 inches. If you use a 18-size screen, you can sift out beans with a diameter of less than 17,000,000, leaving beans with a diameter of more than 18,000,000. The bigger the screen number, the bigger the bean size.

Boutique coffee: at present, there is no strict definition, and its standards vary according to national boutique coffee associations. Generally speaking, it has an obvious flavor and makes a good impression on people. This is high quality coffee. In the past (old coffee), (platinum coffee) and other high-quality coffee also belong to the category of boutique coffee.

Shelter trees: used to avoid the direct sun of coffee trees, planted in coffee trees, usually bananas or mango trees. In the past, it was also used to disperse the frost and pest hazards of coffee.

Frost damage: coffee damage caused by frost. The first severe frost in 50 years occurred in Parana, Brazil, between 1975 and 1976, resulting in the destruction of 900, 15 million coffee trees. But Brazil, which accounts for 1/3 (25 million bags) of the world's coffee production, once fell to 8.2 million bags, while the price of raw beans on the international market reached an all-time high, rising from about 60 cents per pound to 3.36 cents per pound.

Double baking: as shown in the text, that is, baked twice. During the baking process, the beans are removed from the roaster and cooled before starting the second baking. Double baking has a variety of purposes, which can eliminate uneven drying and flatten the wrinkles of hard beans. This can beautify the surface of the beans, but it will make the coffee taste insipid.

Source:

Blog of Fujian Damei Coffee