Coffee Knowledge Basics: Coffee Glossary! If you love coffee, you should read this article

As a coffee lover, knowing more about these coffee terms will not make the coffee taste better, but it will make it easier for you to communicate with other coffee lovers, and also help you understand coffee better and choose the right coffee for yourself.

Coffee cherry: The fruit of the coffee tree, named because of its bright red skin and shape that resembles a cherry.

Round beans: When the coffee fruit is growing, one of the pair of seeds inside develops particularly well and eats the other seed, making the oval coffee bean become round.

Elephant beans: They are larger than ordinary coffee beans and usually have a bland taste.

Coffee Zone : Usually refers to the area between the Tropic of Cancer and the Tropic of Cancer, because this area is most suitable for growing coffee.

Drying method: Using sun exposure to separate coffee pulp from seeds to obtain green beans.

Washed method: Using water to separate the coffee pulp from the seeds to obtain green beans.

Semi-washed method: The first half is sun-dried, and the second half is washed with water to separate the coffee pulp from the seeds to obtain green beans.

Aged beans: Green beans are stored in good condition for several years to develop a deeper flavor.

Specialty coffee: Coffee that is grown, harvested, and processed with extreme care. It is different from mass-produced coffee and can be said to be the top product in the coffee industry.

Cold brew coffee: vacuum frozen extraction at -40℃, refusing to lose purity, truly locking in the original flavor and nutrients of the coffee, keeping the coffee rich and fragrant, with a mellow and natural taste.

Arabica: A coffee variety that is also the only coffee variety with 44 chromosomes. It has good quality but is not easy to care for. It is currently the most important variety in the coffee market.

Robusta: A coffee variety that has a high yield and is easy to care for but has poor quality. Its main use is in making instant coffee. Robusta is the main variety on the market after Arabica.

Silverskin: A thin film on the surface of green beans that usually falls off during roasting.

First crack: The explosion reaction that occurs when the temperature of coffee beans is between 190 and 200 degrees during the roasting process.

Second crack: During the roasting process of coffee beans, the explosion reaction occurs when the temperature is around 230 degrees. The explosion sound is smaller and more frequent than the first crack.

Cupping: A method of testing coffee quality. Basically, freshly ground coffee beans are placed in a cup, poured with hot water and soaked for a while, then scooped out with a small spoon to taste without filtering.

Acidity : Acidity is an essential characteristic of coffee, which is the dry feeling that coffee produces on the lower edge of the tongue and the back palate.

Wet aroma Aroma: It is difficult to separate from flavor. Without smell, our basic tastes are just: sweet, sour, salty and bitter.

Body: It is the feeling of coffee in the mouth, that is, the feeling of stickiness, thickness and richness produced by coffee on the tongue.

Flavor: The overall feeling of coffee in the mouth. Acidity, moist aroma and body are all components of flavor, and it is their balance and homogeneity that produce our overall sense of flavor.

Sweetness: It is the intensity of sweetness retained by coffee liquid in the mouth.

Aftertaste: It is the flavor and smell left after the coffee is tasted in the mouth and spit out.

Milk foam: It is a delicate foam formed by the fat in the milk under the action of steam.

Drip coffee: refers to putting coffee powder into a special coffee filter and then pouring hot water into it, so that the coffee liquid drips into the container through the filter. This method can be achieved by hand or by machine.

Moka pot/syphon pot/Belgian Royal coffee pot: These three are handmade coffee brewing utensils commonly used in coffee shops. The basic principle is that after the water boils, it is sprayed or sucked into the other end containing coffee powder, and then automatically filtered into the container after the temperature drops. All three coffee pots require external heat for brewing. The syphon pot is more popular among coffee lovers because of its "laboratory" style, which allows users to watch the entire brewing process of coffee.

Roasting : Roasting is a degree of roasting of coffee beans. The most standard roasting degree achieves a balance between bitterness and sourness. Coffee roasting is divided into four stages according to its color and temperature:

Light roast:

*LIGHT Roast

*Cinnamon Roast

Medium Roast:

*MEDIUM Roast

*HIGHRoast

Medium Depth:

*CITYRoast

* FULL-CITY Roast

Dark roast:

* French Roast

*Italian Roast