African sprouts : An effective way of drying coffee is to make use of raised African pads. It is a fine-tuned net which is spanned in a construction of bamboo or other wood. The coffee is on the web like a suspended hammock, which improves the flow of air and makes it easy to reverse the beans so that a smooth and efficient drying can be achieved.
Other crack : When the temperature approaching 225 ° C, the cell structure in the coffee starts to break. The coffee is then a popping sound, but much less intense than the first crack (see 'First crack' crack). In this phase, too, oils are starting to shape out on the outside of the coffee.
Airflow: Term used by a quay master to convey and control the air flow of the staining machinery.
Altitud"The height of the plant affects the coffee incredibly much." Generally, more high-grown coffee is of a better quality. coffee grown at a higher height where the oxygen content and, in particular, the temperature are lower maturing, and a higher density, This results in a coffee with more flavour and flavour. Many of the coffee we buy grows at heights between 1250-2000 m across the sea.
Ambient temperature: the temperature of the air in the room that we roast in. Extreme exposure in temperatures may affect the roasting profile primarily at the beginning of a production day.
Species: A total of-around a hundred different coffee species in the genus Coffea. The two most prominent ones are Coffea Arabica and Coffea Canephora (daily 'Robusta'). Of these two, Arabica is the most important-full of taste and flavour and represents the largest part of world production, approximately 75%. Robusta has a higher caffeine content, and fits well with espresso blends. Robusta, however, gives a much bitter taste in the cup.
Barista: A barista works in a coffee shop, café or similar, and has the primary task of brewing, communicating and serving coffee. A barista is to be well aware of the coffee that the hen is working on and how to prepare it in the best way.
Bean : The temperature of the coffee during the russeting process.
Mixtures: The coffers of various parts of the world often have very different characters in taste and arom. By mixing the coffee, you can control the taste of a specific purpose. Filled sweet Brazilian coffee can be chompaned by acidic, juicious coffee from Kenya, etc. A mixture may also be a way of obtaining a coffee which tastes the same over the time, when you can adjust the flavour of different origins depending on which coffee is in season.
Blind Filters : A filter without exit holes is used for cleaning purposes for the group head of an espresso machine.
Blompitation: Formocitation of the coffee, used to get a fuller, smoother and better breaker. Even the term for when the coffee tree's bulkhead comes out in the blink.
Bourbon: Sub-species of Arabica. One of the most common and most known sub-species and one of the first 'indigenous species' of Arabica. Bourbon is common all over the world.
Brix: a scale for measuring sugar content such as coffee berries or grapes ;
Bryggratio: Dimensions for the amount of water versus coffee at brewning. The general rule of thumb is 6 g of coffee per dl water, for example, a ratio of 1:16,7.
Coffee Berry Borer : Also known as Brocca. An inverted pea drilling into the coffee shop and laying eggs. The bean may be harmed so badly that it is slowly dying. A bean who has been exposed to the insect and then roasting tastes like defect. Many farmers are having problems with large amounts of berries. If the berries fall to the ground before they are harvested and then are then decayed, it will create an ideal place for the beetle to propagate and spread. In many major plantations, pesticides are used to put a dent in this growing problem. Farmers cultivating several crops and shadowy trees, which provide a richer animal life, often receive natural pest pest control in birds and other insects.
Café au lait : Half of the potion is a dark roasted brew coffee and half-steamed milk.
Caffe latte : A simple or double espresso and much steamed milk, usually served in a high glass.
Cappuccino: A simple or double espresso, hot steamed milk and milk foam. The general definition is one third of each.
Cascara: The name of the skin that is around the bean, especially after it is being wiped. Cascara is used in many countries to bridge a tea-like drink. Cascara with drink contains approximately 7% of the amount of caffeine which is contained in a cup of coffee. Dried CoffeeCherry, which is also known as the product of which we are going to leave at the coffee market, will be the next year.
Castillo: Subspecies of coffee. Hybrid between Arabica and Robusta. A more frequent use of commonly used in Colombia is used when it is resistant to Coffee Leaf Rust. However, has a lower quality in the cup.
Caturra: Subspecies of coffee. Hares from Arabica and are commonplace in Central America. Estimated for its good taste, but receptive to many diseases.
Channeling : See 'channelling'.
Chlorogenic acids : Relies naturally in the unroasted coffee. When the coffee is roasted, the level of about 50% is reduced and becomes other, for example, quinasyra. There's a higher rank in Robusta.
Coffee Berry Disease: in latin Colletotrichum kahawae. Spongeing disease spreading spores attacking the bush from flowering to the immature coffee berries. The disease causes necrosis in the berries that remain in the mogness process and die. Pre-chiefly in Africa where there are major problems. Nearly Utrotted the Kenyan's coffee plantation at the beginning of the 20th century.
Coffee Leaf Rust : In latin Hemileia Vastatrix. A mushroom attack that puts on a coffee plant's blade. The fungus denotes the stomel of the plant, which will stop photosynthesis and lead to the end of the leaves and the bushes dying. This is an incredibly big problem in the whole world, but mainly Central and South America. In 2013, El Salvador lost nearly 70% of the total volume due to the rust. Many farmers and growers work hard to protect their crops, which is difficult if production is to be organic, moreover.
Coffee Shop : It's a modern coffee shop where you also sell coffee beans and the tools to make coffee.
Cold Brew: Method in which the coffee is brewed with cold water for a long time, often between 12-24 hours. The lower temperature will allow other flavors to be extracted. Generally extracting less acid and more body.
Crema : A few mm thick, red-brown shady layers on the surface of an espresso. is a product of the cellulose which is found in the coffee which is shed when the coffee is subjected to pressure (espresso) ;
Decaf : Caffeine-free coffee. There are several different approaches. The coffee beans are heated by water vapour under high pressure to 120-130 degrees, which is being added to the level of CO2 in the heating vessel. The caffeine is forgiven when the pressure drops.
Defects : A common word for substandard coffee beans which may arise from both insects, moisture lesions, inadequate maturation, disease and much else.
Distribution: When the espresso is cooked up in the port filter, the barilist distributes the coffee evenly in the filter so that water is to be uniformly resisted. In the event of poor distribution, canals may occur and the buildup becomes uneven, see "channelling".
Dosage: A prerequisite for a good cup of coffee is the correct dosage. If you use about 6-7 g of coffee per dl water, you create the conditions for the right bridge strength. Over-versus subpology gives strong and weak cups of coffee, and the taste of the image will change you instead of changing coffee!
Drip irrigation : Dripping irrigation is used on most major coffee plantations to facilitate the exorusion of glutamate and wearable plants. It may also be used in plantings in areas where the availability of precipitation is limited.
Drying phase : The time during the roast, as the coffee dries out and starts to come up at a temperature of about 150 degrees.
Double espresso : Two portions espresso in the same cup.
Duplicate Filter Folder : A filter folder that is in size 18-22 g. This is used to produce a double espresso or two simple espresso.
Double-spout: Double road sutling from the portafilter needed to make two simple espresso.
End temperature : When a batch of coffee has been rosted, the final temperature is logged. Usually, the temperature to which the staining is used.
Simple Filter Folder : Trattled filter basket for 7-12 g of espresso dosing. Used to produce a simple espresso. It is generally considered to be inferior to double-basking, when the form often leads to uneven extraction.
Single spout : Single-way suting from the porta-filter.
Espresso : A small and concentrated coffee drink originating in Italy, which was released under high pressure. Espresso is used as a base for innumerable coffee potions.
Espressobar : Ståkafé, Take away bar, which mainly serves coffee drinks (espresso, cappuccino m.m.). There are also different types of filter coffee, tea brews, cocoa, juice and decomposments.
Extraction time : The total time we're brewing the coffee on.
Extraction Extreme : If we eat the strength of the coffee, we'll get an extraction figure, that is, how much of the coffee we've been able to extract when we brewed it. The maximum can be extracted to extract 30% of a coffee bean in water, but the guide value for a cup brewing is between 18-22%. The term is used in particular by quality control agents and competitions baristor.
Fermentation : Used as a collection name for the process in which micro-organisms consume the sugar in the music team that dissolves. Could be made both underwater and without a ditto. If the process is not controlled, the coffee will Fermentation will be a taste description of the coffee, which in the closest tastes like fermented juice.
Fines: Fine dust formed by the coffee when the mals were made. This can sometimes put up filters and filter baskets and give uneven extraction. Good mills generate a lot less than a lesser amount of fine compared to worse.
Staircase: Espresso being served with cold milk and ice.
Color measurement: Many professional coffee roasters today use color measurement to ensure and control the roasted coffee.
First crack: Occurs approximately at 200-205 C C. during the first crack, most of the coffee bean moisture has penetrated out of the Bean, the coffee bean during this phase will expand and produce a popping sound like a popcorn.The size increases by about 20%.
Geisha: The world's most exclusive subspecies. Originated from Ethiopia but is commonly pre-forthcoming in Panama. The name comes from the Ethiopian town of Gesha. Known for its taste profile, but also for its resistance to many diseases.
Giling Basah: A type of process method unique to Sumatra. After the coffee is pulped, it is added to dry to 35-40 %. After that, the coffee goes into a de-huller where parchment is removed. After that, the coffee is further dried to 13% before being sorted and shipped.
Grading: Green coffee is graded in order of magnitude and quality.
Grain Pro: Once the coffee has gone through all the steps and is ready to be stocked, this is done in Grain Pro sacks. It is a plastic-like material that almost completely stops the coffee bean from continuing to dry out. It also makes shipping in containers across the sea much more efficient and reduces the risk of coffee becoming moldy or damaged in other ways.
Germination: Germination of coffee berries in which the berries are put in water for 24 hours before being planted in soil or sand. This is done in order to increase the plant power of the Berry.
Gurume: Subspecies of coffee. Originated from Arabica Andis commonly found in Ethiopia.
Hand sorting: Most coffee beans are sorted by hand after harvest to sort out defects. Depending on the quality you buy, you get undeniably different well-stocked coffees.
Heirloom: A product that has been cultivated for a long time, simply translated heirlooms. Moderna Heirloom, unlike modern species, is not modified and is often better equipped against many diseases. The term is often used when talking about coffee from Ethiopia. Partly because many subspecies originate from Ethiopia and partly because it is not possible to specify which subspecies are used to a very large extent.
Hibrido De Timor: Subspecies of coffee. Hybrid between Robusta and Arabica. Resistant to many diseases, but has low quality of the cup.
Honey: After harvesting, remove the shell of the coffee berry and then lay out the beans-with the surrounding mucilage-for drying. With the drying process, the naturally sweet layer penetrates into the bean and gives a clear sweet coffee with more body. The honey process requires no water and is extremely gentle on the environment; no water, no emissions of carbon dioxide, no energy other than the sun is used.
Barb: After the peel and pulp have been peeled off and the coffee has dried, it goes through a de-huller. In this step, parchment is threshed away, whereupon we now have green coffee.
In row cultivation: Controlled cultivation of coffee where the plants are planted in long rows to be easily picked, both by hand or by machine.
Caramelization: Between about 110-160 C C, the sugars in the coffee begin to caramelize. This contributes to the brown color, but also verytaste.
Channeling: During espresso brewing, cracks can sometimes form in the coffee. These cracks lead the water through the coffee without major extraction. The result will be a worse, under-extracted and irregular brewing.
Caffeine: The world's most consumed stimulants. A so-called alkaloid with the chemical name 1,3,7-Trimethylxanthine. Found naturally in coffee. Caffeine can have an invigorating effect, but can cause heart palpitations, nausea and muscle tremors if taken too large. A regular cup of brewed coffee contains about 80-100 mg of caffeine. An espresso contains less caffeine per unit compared to brewed coffee, but more caffeine if measured per ml. Robusta contains about 2.2% caffeine compared to Arabica which contains about 1.2% caffeine.
Dioxide: Chemical formula CO2, is a gas formed during the roasting process. If a coffee is brewed too tightly after roasting, the coffee may appear "closed" in aroma and taste due to the gas. In espresso brewing, the coffee can behave erratically and bubbly.
Cupping: An internationally standardized method of assessing coffee. We use 12 g of coffee and 200 ml of water that is allowed to infuse for four minutes. When we try coffee, we try it with a spoon.
Nitrogen: Nitrogen is used in our coffee packaging to replace oxygen, which makes the coffee stay fresh longer. Nitrogen is also used to create a carbonated drink of cold brewed coffee, cold brew. The nitrogen gives bubbles as well as a slightly fatter mouth feeling. Big in the US.
Laser sorting: Efficient and modern way to sort coffee beans by color, size and density.
Latte Art: When baristas create patterns in a cappuccino or latte, it's called latte art. Baristan's way of expressing oneself artistically, often the quality of a coffee can be inferred from the latte Species At First Sight. Every year the SM & world championships are organized in latte art, this starts to grow with large prize funds and sponsors who want to take part in a growing barist culture.
Maillard reaction: A Maillard reaction is a complex chemical reaction that occurs mainly between carbonyl groups and free amino acids, which, among other things, gives the brown color and contributes greatly to the flavors and aromas found in roasted coffee.
Maracaturra: Subspecies of Arabica and is a cross of Maragogype and Caturra. It is common in Central America.
Maragogype: Subspecies of Arabica derived from Typica. Known for its large size. Common in Central America.
Microlots: A typical micro-lot is a coffee that has been picked on the same day (usually when the harvest reaches its peak). Picking the coffeeat the top of the harvest curve means that the sugar in the berries is maximized and the coffee reaches its optimal character. A microlots can also have been processed in a unique way with strict protocols. As the name suggests, there is also limited supply of the coffee, often only a few hundred kg at most.
Moisture content: Measure how much moisture there is left in the Coffee Bean before it is roasted. When shipping the coffee, it is important that the coffee does not contain too much moisture, as it can easily rot. Generally when the coffee is "ready" it contains between 10-13 %.
MonocultureTo grow only one kind of crop. Common on larger "commercial" plantations. High yields, but depletes the soil enormously and eliminates the wildlife around it. Leaves the coffee bush more susceptible to pests and diseases, which in turn increases the need for pesticides.
Mucilage: The mucilage is a honey-like layer located around the coffee bean under the shell. This is washed off when producing washed coffee and left to dry in when producing honey. If you taste the mucilage, it tastes like honey with a touch of Cedar.
Nude filters: A portafilter without either spouts or bottoms, where the coffee flows directly from the filter basket into a unison jet. More visual effect rather than taste, although the contact time with metal is certainly eliminated.
Natural: After the berries are picked and sorted, they are laid out in the sun to dry with the pulp and peel left. The drying time is up to three weeks and to obtain as uniform drying as possible, the coffee is rotated several times a day.You let the beans dry to about 12% humidity and then threshing away the peel and pulp. If this process is carried out correctly, the natural sweetness contained in the Berry dries into the beans and creates a coffee with higher sweetness and more body. The method is historically common in countries and areas with little access to fresh water, but is now also used across much of the world for taste reasons.
Nursery: Also called nursery. Can be likened to a kindergartenfor small coffee plants, seedlings. Within each larger farm there is a nursery where new plants are bred, which after about 1-2 years are planted on the large farm. Many nurseries also contain an experimental part in which new subspecies or subspecies from other countries are allowed to grow. It is common for smaller farms to buy seedlings from external nurseries, as the process of running up their own is relatively complicated and costly.
Obata: Subspecies of coffee. Was developed by Brazilian scientists to bring about a coffee more resistant to diseases. A cross between Arabica (Caturra) and Robusta.
Pacamara: Subspecies of Arabica. A hybrid between Pacas and Maragogype that is common in El Salvador and large parts of Central America.
Paca: Subspecies of Arabica. Mutation of Bourbon. Most common in El Salvador, but also occurs in the rest of Central America.
Parchment: A thin shell that is left around the green coffee when dried. Parchment helps to keep the coffee fresh, like an eggshell. Parchment is removed before the coffee is sent to the Roastery (see ”Barb”).
Particle size: The size of the coffee grains after the coffee has been ground in a coffee grinder. This is important for how to then brew the coffee and for how long.
Polyculture: Coffee is originally from the jungle and feels good to be planted with other plants. Planting more plants, crops and trees creates an environment that benefits the entire farm and the surrounding environment. Many scientists and environmental scientists agree that this method of cultivation is the only way for coffee cultivation in the future to meet the challenges of climate change.
Portafilter: Also called Under group handle, which is the handle of the espresso machine. In the portafilter you put your filter basket to the coffee.
Potato defect: English term PTD (Potato Taste Defect). Very potent defect that is commonly found in Rwanda, Burundi and Congo. Caused by a bacterium called Pantoea coffeiphila sp. nov. The bacterium spreads a lot mainly thanks to an insect, Antestia, which eats holes in the shell of the coffee berry so that the bacterium then spreads. The bacterium causes just as the name suggests, a very strong aroma of potatoes when the coffee is ground. The defect is unfortunately extremely difficult to detect before the coffee is ground and it can be enough a defective Bean in a brewing to spoil the coffee.
Pour Over: Expression of pouring hot water over the coffee, that is, brewing coffee. Most often it is meant manual brewing.
Pre infusion: Pre-moistening the coffee, used to get a fuller, smoother and tastier espresso. Many of moderna espresso machines have timed and programmable pre infusion.
Presso: Coffee prepared in a press Jug, also called Bistro jug.
Process: After harvesting, the berries are ready for further processing, so-called process. Natural (also called sun-dried and Berry-dried) and washed (also called washed) are the most used processing methods.
Test roasting: Before we roast our coffees on a larger scale, we first test the coffee. These roasting machines can rust as little as 50-100 g. generally, these samples are roasted brightly so that all flavors, including any defects, come to the fore.
Pruning: The coffee tree needs pruning to maximize its fruit. Just like vines and most Berry and fruit trees, the tree needs to be renewed and cut down to feel good.
Pulped Natural: A process method after harvest. After pulping, the coffee goes through a machine that removes the mucilage. This is usually done by flushing water under high pressure against the coffee, which is pressed against a rotating steel drum. The mucilage that sits aroundthe coffee bean contains a lot of sugar and plays a huge role in developing the sweetness, acidity and complexity of the coffee. A mechanical pulper is a great investment for the farmer, but is a big step in improving the quality. After these steps, the coffee is laid to dry, either on the ground or on raised beds. Pulped Natural is a well-known term especially in large parts of Brazil.
Pulping: After the coffee berry is picked, the pulp needs to be removed. This is done in a roller that peels off the pulp with the help of a plastic knife and then squeezed out via a centrifuge, also called de-pulper.
Quaker: Immature / underdeveloped Bean. A roasted quaker is recognizable by the light brown color and smell of popcorn and peanut.
Rate of rise: An expression to measure how many degrees the coffee bean increases in temperature per minute.
Refractometer: A tool used to measure the concentration of liquids. In the coffee industry, it is mainly used to measure the concentration of coffee. See also”TDs " and "Bridge strength".
Roast: In our roasting machines, the taste development of the coffee takes place. Here we roast the coffees different according to specific basic properties. In general, a lighter rust gives an elegant and sour taste while an increasingly darker rust increases the bitterness but reduces the acidity. All coffees are roasted using a so-called slow roast method, which means a roasting process of about 12-15 minutes. The long roasting time brings out the very best from each unique coffee.
RoyaSpanish term for "Coffee leaf Rust".
Ruiru 11: Subspecies of coffee. A hybrid between Hibrido De Timor and SL28 developed thanks to its resistance to Coffee Leaf Rust and Coffee Berry Disease. However, worse Cup quality compared to the SL varieties. Common in Kenya.
Sample roasting: See ”Test Roasting".
Seedlings: When the Coffee Bean takes root to start its journey towards a fully grown coffee bush, it is called seedling. The bean itself then shoots up out of the soil and then slowly turns out into two leaves called Baby Leaf. When the plant grows larger, these two leaves fall off.
Selective picking: The most important thing for producing high-quality coffee is to pick only ripe berries. Selecting only ripe berries takes longer and costs more compared to the conventional method called ”stripping.”
Shade drying: When drying coffee under a roof or other shade. The coffee then dries under more even and lower temperatures. This is done in order to further control the drying process, which leads to higher quality and that the coffee retains a lot of flavor longer.
Shade growing: Many of the world's coffee plants want and should grow in shade in order to develop their full potential in flavors. Too much sun causes the plant to be stressed and grow too fast, as well as becoming more susceptible to disease. The harvest yield will be slightly lower, which is why many producers of lower grades breed in direct sunlight.
Signature Origin: We often buy coffee grown, processed and exported from individual farms. We have created our own interpretation of this coffee and therefore call it Signature Origin.
Speciality coffee: Coffee scored over 80 points on a 100-point scale defined by the SCAA.Stripping: harvesting method where you completely sonika grab at the bottom of the coffee bush branches and pull off all the berries at once, regardless of the degree of maturity. This is a fast and inexpensive method, but results in significantly lower quality.
Foaming: Heating milk with a steam nozzle on the espresso machine so that foam is formed such as a cappuccino.
SL 28: Subspecies of Arabica. Developed by Scott Laboratories in the 30s. It originated in Bourbon and is found mainly in Kenya. Prized for its high acidity and fruity aromas.
SL 34: Subspecies of Arabica. Developed by Scott Laboratories in the 30s. It originated in Bourbon and is found mainly in Kenya. Appreciated forits high acidity and slightly fatter body. Gives slightly higher returns compared to SL 28.
Soil pH: Indicates the pH value of the soil, usually the hosts are between 3.4 and 8. Often, deficiencies of certain minerals can be detected using pH analysis.
Sun-dried: See "Natural".
Tamping: When we brew espresso, we squeeze the coffee together with a tamper. This is to distribute the coffee in the filter, and to create a resistance so that the water more slowly travels through the coffee and more flavor is extracted.
TDSTotal Dissolved Solids. Measure how much coffee particles have actually been mixed into the water, i.e. the finished coffee. A very accurate method for measuring how extracted a brewed coffee really is.
Press: When brewing espresso, we use high pressure water. Usually this is around 9 bar, but several new machines work with adjustable pressure. In this case, the barista itself can control how high the pressure should be applied to the coffee.
Turbulence: When we brew coffee, we want to extract as much flavors as possible. We use turbulence by touching and pouring with different techniques.
Turning point: The time when the coffee starts to rise in temperature in the grate. This generally occurs 90seconds into the roasting process.
Typica: Subspecies of Arabica. Considered one of the first species of Arabica. Found all over the world.
Underextraction: An underextracted coffee is the opposite of an overextracted one. The contact time between coffee and water has become too short and the full potential of coffee has not arrived. An underextracted coffee is often a little flat, tasteless and thin.
Development time: The time after the first crack, this time is critical for how the coffee will taste as a finished product.
Vacuum: Exclusive subspecies and kaffen can be vacuum packed on farm to withstand shipping and retain their character longer.
Varieties: Like wine consisting of different grapes, the Arabica bean also has a family tree. Hundreds of so-called varieties are available with different flavor attributes and plant characteristics.
Washed: After harvesting, the berries are sorted into water baths, where unripe and defective berries float, while ripe berries sink to the bottom. With the help of machine, peel and fruit pulp are removed. After that, the beans are laid out in basins with water. The sugar layer, also called mucilage, that surrounds the beans is fermented away thanks to contact with the water. Fermentation times vary depending on temperature, but can range from 12-48 hours. This handling requires constant monitoring so that the coffee does not absorb any sour or other wrong flavors. The quality of the water, the cleanliness of the tanks and the length of fermentation are all factors that affect the taste. Once the mucilage is fermented, the coffee is washed once more with clean water before being put out in the sun to dry. The result of the washed process is a coffee that gives a clean, elegant character with a slightly higher acidity.
Yellow bourbon: Subspecies of Arabica. Closely related to Red Bourbon but with streaks of Typica, is common in Brazil.
Yellow catuai: Subspecies of Arabica. Crossing of bourbon, and Typica, is common fore-coming in South and Central America.
Steaming: Heating milk with a milk nozzle on the espresso machine so that foam does not form for making, for example, latte.
Overextraction: If the contact time between coffee and water becomes too long in relation to the size of the coffee grains, we overextract the coffee. The result is often bitter, sour and far too strong.
