Coffee Terminology

Knowing a lot of coffee terminology won’t make your coffee taste better, but it will make it easier for you to communicate with other baristas or coffee lovers. (It is recommended to share or bookmark this article so that you can slowly understand it when you have time)

Several important concepts that must be understood in coffee extraction

Extraction : The word extraction comes from Latin, which means to squeeze something out or to obtain an extract. In chemistry, extraction refers to obtaining valuable substances (flavors) from raw materials (coffee beans). There are many extraction methods, the most common of which is to use hot water to extract the flavor from the coffee powder. Brewing is also often used to replace the word extraction.

Over-extraction : This is when the coffee grounds are in contact with the hot water for too long, or when the ratio of grounds to water is too low. In drip coffee machines and when brewing espresso, over-extraction is caused by grinding too fine. When brewing by hand, it can be caused by extracting too long. Water that is too hot can also cause over-extraction. Over-extraction extracts too many unwanted chemicals, such as caffeine, and makes the coffee taste bitter and unbalanced.

Underextraction : This means that the coffee grounds are in contact with the hot water for too short a time to extract all the flavors from the coffee grounds, which can make the coffee taste thin, bitter and unbalanced. Underextraction can also be caused by grinding too coarsely or the water temperature is too low. If the ratio of coffee grounds to water is too high, you will get underextracted espresso, which not only lacks the characteristics of coffee, but also tastes bitter.

Extraction time : refers to the time that coffee powder is in contact with water. It is a very important variable for good coffee. Other terms such as brewing time or soaking time also refer to extraction time.

Coffee powder to water ratio : refers to the ratio of coffee powder to water. To achieve the best flavor balance, every gram of coffee powder and every milliliter of water is crucial.

About coffee beans :

* Coffee cherry : The fruit of the coffee tree, named because of its bright red skin and cherry-like shape.

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

* Elephant beans : They are larger than regular 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 the sun to separate the coffee pulp from the 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 carefully grown, harvested, and processed. It is different from mass-produced coffee and can be said to be the top product in the coffee industry. Currently, there are specialty coffee associations (SCAA and SCAE) in the United States and Europe, which specialize in promoting specialty coffee.

* 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 : The explosion reaction that occurs when the temperature of coffee beans is around 230 degrees during roasting. The explosion sound is smaller and more frequent than the first crack.

* Exhaust reaction : The reaction in which the coffee beans continue to emit carbon dioxide after roasting.

* Bean cultivation : After drying, coffee beans should not be consumed immediately. Instead, they should be stored for several days to allow the degassing reaction to complete and the flavor of the coffee beans to fully mature.

* Defective beans : green beans that are broken, abnormal, or have signs of insect infestation.

About coffee equipment :

* Propeller grinder : A grinder whose blades are shaped like a propeller.

* Disc grinder : A grinder with a flat disc-type grinder.

* Conical grinder : A grinder with a conical grinder blade.

* Bean storage hopper : The space above the grinder for storing coffee beans.

* Bean hopper : The place below the grinder that holds the ground coffee powder. In commercial machines, the bean hopper is usually the portioner.

* Doser : A tool for measuring the amount of ground coffee, usually combined with the bean hopper of a grinder.

* Reduction plate : A small part included in some moka pots, mainly to allow users to put less coffee powder.

* Pressure relief valve : A valve used to relieve pressure inside the Moka pot. It will open when the pressure reaches the set pressure.

* Pressure gathering valve : A valve designed to gather pressure inside the Moka kettle. Its structure is the same as the pressure relief valve, only the function is different.

* Flannel : A type of flannel material. Here it refers to the method of using flannel to filter coffee powder in filter coffee.

* Metal filter : A brewing method that uses metal with very fine holes to filter coffee powder.

* Upper pot : the upper part of the Saifeng pot.

* Lower pot : the lower half of the Saifeng pot.

* Single : A term used exclusively for Espresso, which refers to brewing a cup of Espresso using a single serving (approximately 7g-9g) of coffee beans.

* Double : A term used exclusively for espresso, which refers to brewing a cup of espresso using double the amount of coffee beans (approximately 14g-18g).

* Triple : A term used exclusively for Espresso, which refers to using three times the amount of coffee beans (approximately 21g-27g) to brew a cup of Espresso.

* Filter : The part of the espresso machine that holds the coffee powder. It has different capacities depending on the type.

* Brewing head : The place where water comes out of the espresso machine.

* Filter handle : In an espresso machine, the handle that holds the filter should be locked onto the brewing head during brewing.

* Poreless filter : A filter handle without water holes, used to clean the brewing head and internal pipes of an Espresso coffee machine.

* Pump : The device that pressurizes the water in the espresso machine.

* Tamper : A tool for compacting coffee powder, preferably made of metal.

* Drum roaster : Another name is roller roaster, the roasting chamber is cylindrical and can be rotated to stir the coffee beans during roasting.

* Direct fire coffee roaster : There is no complete barrier between the heat source and the coffee beans, so the coffee beans can be directly heated and roasted.

* Airflow coffee bean roaster : A coffee bean roaster that uses hot air flow to roast coffee beans.

* Semi-direct fire roaster : A roaster that has both airflow and direct fire heating methods.

other

* 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.

* Extraction : Dissolve the desired substance through liquid and then precipitate it.

* Caffeine : Its chemical formula is C8H10N402. It is the only plant alkaloid containing nitrogen. It has the effects of refreshing, diuretic, eliminating fatigue, etc.

* Oxidation : A substance reacts chemically with oxygen to form new compounds.

* Caramelization : A chemical reaction during coffee roasting. Also known as the Menard reaction, it is a chemical change produced under high temperature. Although it has the word "burnt", it has nothing to do with combustion.

* Espresso : A method of brewing coffee using high-pressure hot water.

* Steaming : When using filter brewing method, first pour water into the coffee powder, then stop pouring water, by extending the contact time between coffee powder and water, so as to extract more coffee flavor.

* Mocha : Mocha may represent three meanings, namely 1. the name of coffee, 2. a certain pot for brewing coffee, 3. coffee flavored with chocolate.

* Atmospheric pressure : The pressure exerted by air on objects on the ground. The atmospheric pressure of one square centimeter on the earth is one kilogram, also known as 1 Bar.

* Crema : The layer of milky substance floating on the surface of espresso coffee is the essence of espresso.

* Latte art : When pouring milk foam into the espresso, use the movement of your wrist to form a beautiful leaf pattern on the coffee.

* Barista : An honorific title used by Italians to refer to professional coffee brewers.

Coffee flavor terms explained

The coffee flavor wheel is a professional tool used to compare and evaluate the aroma, taste and mouthfeel of single-origin coffee. This article explains the terms mentioned in this flavor wheel in detail, which is very valuable for reference.

Flavor: It is the overall impression of aroma, acidity, and body, and can be used to describe the overall feeling of a certain coffee. For example, this coffee has a unique flavor, or this coffee has a white chocolate flavor.

Acidity: The sour, spicy taste common to all coffee grown at altitude. A strong flavor. Different from bitterness or sourness, and has nothing to do with pH.

Body: refers to the taste of brewed coffee after drinking. The variation of body can be divided into light like water, medium, high, fat, and even some Indonesian coffees are as thick as syrup. Other reference adjectives include bland (light) - coffee grown in lowlands usually has a light taste; insufficient coffee powder and too much water will also produce the same light effect.

Aroma: The smell and flavor of brewed coffee. Adjectives used to describe aroma include caramel, roasted, chocolate, fruity, grassy, ​​malty, rich, rich, spicy, etc. (See the picture above for details)

Soft: Often used to describe the mild taste of low-acid coffee.

Spicy: refers to a flavor or smell that is reminiscent of a particular spice. For example, Indonesian highland coffee (especially aged coffee) has a cardamom-like smell, while Guatemalan Antigua coffee has a peppery spicy flavor. These smells can all be described by the word spicy.

Wild: Describes coffee with extreme taste characteristics that will remind you of the vast grasslands of Africa.

Sweet: A commonly used adjective, usually used to describe coffee without a sharp and sour flavor.

Strong: In layman's terms, strong describes the powerful flavor of dark roasted coffee.

Tangy: A fermented, sour flavor that is almost fruity in nature and related to alcohol. Coffee grown in Costa Rica often has a tangy flavor.

Winy: Describes a charming taste reminiscent of wine, with fruity acidity and smooth body. Kenyan coffee is the best example of wine flavor.

Sour: This taste is felt on the sides of the tongue and is a characteristic of lightly roasted coffee.

Briny: If coffee is overheated after brewing, it will develop a salty taste.

Bitter: Bitterness is a basic taste and is also the taste that coffee usually has. The bitterness of dark roasted coffee is deliberately created, but if the coffee is particularly bitter, it may be caused by using too much coffee powder.

Exotic: Describes coffee with a unique aroma and special flavor, such as the special taste of flowers, fruits, and spices.

Mild: refers to a coffee with a harmonious and delicate flavor. Premium Latin American coffee grown in the plateau is often described as mild in texture. In addition, it is also a term used in the coffee industry to refer to all plateau coffees except those produced in Brazil.

Earthy: Often used to describe coffee that has a spicy, earthy aroma. Sometimes people also say it's an earthy smell. But this adjective is not derogatory, dry-processed coffee beans often have this flavor, and it's exactly the special flavor that many people pursue.

Mellow: An adjective used for coffee with low to medium acidity and good balance.

Terminology used in coffee cupping

When cupping (tasting) coffee, we need to distinguish whether the flavor, body, acidity and moist aroma of the coffee are pleasant. Most cup tasters use the following criteria to judge coffee.

Acidity : Acidity is an essential characteristic of coffee and is the dry sensation that coffee produces on the tongue and back of the palate. The effect of coffee acidity is similar to the taste of red wine, with a strong and exciting texture. Without sufficient acidity, coffee tends to be bland. Acidity is different from sourness, which is an unpleasant and unpleasant taste characteristic.

Wet aroma is difficult to separate from flavor. Without smell, our basic tastes are just sweet, sour, salty and bitter. Wet aroma enriches the soft palate's ability to discern flavors. Some subtle and delicate differences, such as the characteristics of "floral" or "wine", come from the wet aroma of brewed coffee.

Body is the feeling of coffee in the mouth, the stickiness, heaviness and richness of coffee on the tongue. Drinking whole milk is different from drinking water, which is a good example. Our feeling of body in coffee is related to the oils and solids extracted from coffee. Indonesian coffee has a higher body than South American and Central American coffee. If you are unsure about the difference in body between several coffees, try adding equal amounts of milk to each coffee. Coffee with high body will retain more flavor after being diluted with milk.

Flavour is the overall feeling of coffee in the mouth. Acidity, moist aroma and body are all components of flavour, and it is their balance and homogeneity that create our overall flavour.

Here are some typical flavor profiles :

Rich – refers to body and richness;

Complexity – a sense of many flavors;

Balanced – All essential taste characteristics are satisfying, with no one flavor overshadowing another.

Fresh, bright, dry, brisk or lively - (common in Central American coffees):

Caramel-flavored - like sugar or syrup;

Chocolatey – similar to unsweetened chocolate or vanilla aftertaste;

Umami – subtle, delicate flavor on the tip of the tongue (washed New Guinea Arabica beans);

Earthy – aromatic qualities of earth (typical of Sumatran coffees);

Aromatic – An aromatic quality ranging from floral to spiced;

Fruity – an aromatic quality reminiscent of berries or oranges;

Luscious and mellow - round, smooth taste, lacking acidity;

Nutty – with an aftertaste similar to roasted nuts;

Spicy - reminiscent of the flavors and aromas of various spices;

Sweet - no bitterness;

Wild - A wild flavor not generally considered pleasant; common in Ethiopian coffees;

Winey – An aftertaste reminiscent of well-ripened wine (common in Kenyan and Yemeni coffees).

Unpleasant flavor characteristics:

Bitter - a taste that originates at the base of the tongue, often caused by over-roasting;

bland, unexciting – neutral in flavor;

Charcoal - with a smell of burnt carbon;

Inanimate - same as "Flat";

There are mixed smells - musty smells that remind people of eating dirt;

Earthy - same as "having mixed taste";

Bland - no acidity, lack of moist aroma and aftertaste;

Grassy – A scent reminiscent of freshly cut grass;

Coarse – a caustic, scratchy, rough quality;

Turbid - thick and not strong in flavor;

Stiff - starchy texture, similar to water used to cook pasta;

Rough - a feeling on the tongue, similar to eating salt;

Rubbery – similar to the smell of burnt rubber (commonly seen in dry-processed Robusta beans);

Soft - same as "bland, unexciting";

Sour – similar to the sour taste of unripe fruit;

Thin - lacking acidity, usually due to insufficient extraction;

Turpentine-flavored - smells like turpentine;

Watery - lacks body and stickiness in the mouth;

Untamed – the quality of being wild.