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- Arabica
- The species of coffee shrub producing Arabica beans. These trees grow best at high (between 4,000 and 6,000 fee above sea level) elevations. Arabica beans are used by specialty roasters and coffee shops, and are considered by most in the trade to yield the finest coffee.
- Barista
- A person who works at the espresso machine to brew espresso and makes espresso based beverages.
- Bitter
- A harsh unpleasant taste detected on the back of the tongue. This experience is usually associated with over-extracted brews as well as over-roasted coffees.
- Blend
- A mixture of one or more varieties or species of coffee beans.
- Bright
- A characteristic of fine coffees. Describes a lively, sparkling taste and appearance.
- Character
- Refers to the general quality of a coffee. The character of specific coffee can be associated with a country, region, or even garden of origin.
- Cupping
- A process of sipping coffees to assess degree of roast, as well as flavor, acidity, body, aroma, and other characteristics.
- Decaffeination
- A process which removes 97 percent or more of the beans naturally occurring caffeine.
- Endocarp
- The part of the coffee cherry right underneath the fruit pulp, which is washed away in the processing of the beans.
- Espresso
- A blend of coffee beans. Commonly a medium to dark roast, depending on the philosophy of the roaster. The roaster, or a specialty coffee shop may sell what they refer to as their "espresso blend", or "espresso roast." Although an espresso blend or roast may be brewed by any method (such as with a percolator or a filter), espresso is generally intended to be brewed in an espresso machine.
This involves grinding coffee beans to a relatively fine "grind," placing some of the ground coffee in a small filter device called a portafilter, tamping (packing), and then locking the portafilter into the machine where hot water is forced through the coffee to produce a "shot" of espresso.
"Espresso" also refers to the drink itself. An excellent cup of espresso is rich and full bodied but should not be overly strong or bitter. Estate Coffee refers to
- coffee beans grown on one plantation. The grower will take greater care of the beans because his concern for the taste and quality is more important than the money he may make on the beans.
- Grassy
- Refers to a tainted flavor to the coffee. Usually occurs when impure water is used to wash the beans or from improper drying during processing.
- Green
- Refers to unroasted, but processed coffee.
- High Grown
- Most, but not all fine coffees are grown at high elevations. Plants grown at higher altitudes mature more slowly and produce beans with a more concentrated and intense flavor.
- Note
- Refers to the distinctly different taste. Can be distinguished while cupping.
- Organic Coffee
- Refers to a coffee bean cultivated without chemical fertilizers or pesticides.
- Processing
- The act of removing the coffee cherry pulp from the seeds. Coffee cherries are either sun dried and milled, or fermented and pulped.
- Quaker
- A coffee cherry picked that holds an under-ripe bean.
- Roasting
- The application of radiant and/or conductive heat to green coffee beans for the purpose of bringing out certain flavor characteristics. The "cooking" of the green beans to prepare them for brewing.
- Robusta
- One of the most abundant species of coffee beans. Robustas are highly disease resistant and grow well at lower elevations. They do not have the more desirable flavors of the Arabica. They are used in instant coffees, most commercial grade, and "supermarket" coffees. Occasionally, a special roaster will blend Robusta beans with Arabica beans to "stretch" the finer Arabicas and save some expense. The quality of the resulting coffee beverage is therefore compromised. Robusta also contains more caffeine than Arabica.
- Screen Size
- Refers to a grading system used to separate the different size beans. Larger beans are more expensive. However, bean size does not necessarily have a direct correlation on the taste. Specialty coffee is usually between screen 15-19 (sizes expressed in 64ths of an inch).
- Stinker
- A coffee cherry picked in an over-ripe state.
- Varietal
- A single variety or origin of coffee beans as opposed to a blend.
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Glossary of Coffee Terms
