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The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.
The better of the two primary types of coffee. Arabica is grown at higher altitudes, is less disease- and pest-resistant, and yields less coffee per year, but has the nuance, liveliness (brightness), intensity, and variety of flavors prized by coffee lovers, with less caffeine. Arabica contains 1.1 percent compared to robusta's 2.2 percent.
is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed coffee. The smell of coffee grounds is referred to as the Bouquet.
The Italian term for the person who operates the espresso brewing equipment at a cafè or coffee house. When you become proficient at brewing your own espresso drinks, you might regard yourself as an accomplished barista.
A machine which roasts a given quantity at one time.
A mix of beans from different growing countries in the world, carefully crafted to develop new tastes and sensations not found in regular coffee.
One of the older varieties of arabicas, named after the French colony on an island off the coast of Africa. Though delicious, it is difficult to find. Farmers began to abandon it long ago because its yield is less than one half of the newer, less tasty varieties.
The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter. Over-extraction (too little coffee at too fine a grind) can cause a bad bitterness.
The pale flavor often found in low grown robusta coffees. Also caused by under-extraction (too little coffee or too course a grind).
The feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. Coffees with a heavier body will maintain more of their flavor when diluted.
The salty sensation caused by excessive heat after brewing (truck-stop coffee).
Often referred to in espresso machines. Opinions do vary, but the general concensus is that espresso should be brewed with water that is between 190 and 205F (at sea level) in order to obtain optimal extraction.
One of the indicators of a good espresso shot. Brew time is calculated from the moment the pump switch is activated, until the pump switch is turned off. The guideline for a proper brewed espresso is between 25 and 30 seconds.
The recommended type of grinder for proper espresso making. A burr grinder features two disks, one stationary, one rotating, which slice away portions of a coffee bean into very fine particles. Please read our Buyer's Guide to Coffee Grinders for more information.
The drug contained in coffee. A bitter white alkaloid derived from coffee (or tea) and used in medicine for a mild stimulant or to treat certain kinds of headache.
A beverage that is based on espresso (or moka coffee) combined with steamed milk. This is a very popular beverage in America. The latte also serves as the basis for other drinks like flavored lattes, where a sweet flavored syrup is added. Traditionally, a latte is topped with foamed milk.
Similar to a Caffe Latte, the mocha includes chocolate syrup or powder added to the beverage which results in a coffee and chocolate taste combination. Chocolate milk is sometimes used but is not recommended because flavorings achieve better results and the sugar in chocolate milk tends to crystallize on the steaming wand, making clean up a bit more difficult. Mochas are often topped with whipped cream.
A drink of thirds: one third espresso (regular single or double), one third steamed milk, and one third frothed milk. A traditional cappuccino is a 4.5 ounce beverage, served in a 5 ounce cappuccino cup. A double is 8 or 9 ounces, and everything, the milk, the espresso, the foam is doubled. Can be topped with cinnamon or other spices or powdered chocolate.
One of the sure signs of a properly brewed shot of espresso (in non crema-enhancing machines) and is created by the dispersion of gases - air and carbon dioxide - in liquid at a high pressure. The liquid contains emulsified oils, and forms a dark golden brown layer resembling foam on top of an espresso shot.
The method that professionals use to taste and evaluate coffee. Coffee is ground into an 8-oz. porcelain or glass cup, and water is poured on top of the coffee. The coffee steeps for a few minutes and the grinds rise to the top, forming a crust. The crust is broken with a silver spoon and the cupper evaluates the coffee's aromas, and, after the coffee cools for a bit, the cupper slurps the liquid, evaluates the flavors, and spits the coffee out to avoid caffeine intake.
The spicy "of the earth taste" of Indonesian coffees.
The coffee beverage produced by a pump or lever espresso machine. This Italian word describes a beverage made from 7 grams (+/- 2 grams) of finely ground coffee, producing 1-1.5 ounces (30-45ml) of extracted beverage under 9 bar (135psi) of brewing pressure at brewing temperatures of between 194 and 204 degrees Fahrenheit, over a period of 25 seconds (+/- 5 seconds) of brew time. Espresso is what this whole definition list is about!
is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor.
A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot. Also referred to as a plunger pot.
Dark Roasted. Taste bittersweet but not like burnt charcoal.
Produced when milk is steamed with an espresso machine's steaming wand. Air must be introduced into this act to properly froth milk, and this is done by hoving the steam tip right near the surface of the milk: the steam agitates and heats the milk but also draws air at high velocity into the milk, thus creating the foam, or froth. True milk froth should be pourable, not shapeable - you should be able to pour steamed milk and froth, not spoon it out in clumps.
The classification of green coffee by size and density. Every country has its own method of grading and the highest grade, though always sold at a premium price, may or may not be the best. In most countries, grades mean very little.
Usually there are two flat green beans inside of the cherry, but occasionally, only one football-shaped bean develops. This single bean is called a peaberry and they are frequently separated and sold as its own distinct varietal. New Guinea is one of the more popular ones.
Two ways to separate the green bean from the cherry and fruit that surrounds it. The methods are dry (unwashed) processing and wet (washed) processing.
After an initial rinsing, the ripe cherries are spread out to dry in the sun, and raked several times a day to ensure even drying. After two or three weeks of drying, the dry hull is cracked off, much like the shell from the meat of a nut. Dry processing tends to produce earthier flavors that can be very complex but lack the clarity and bell-like tones of washed coffee.
The ripe cherries are run through a machine that removes the outer cherry, exposing the beans covered with the sticky fruit. The beans are then placed into concrete tanks and covered with water, where, for over 24-36 hours, they ferment and the fruit begins to separate from the bean. They are then dried either in the sun or in mechanical dryers. Beans are wet processed to draw out perfect clarity and brightness of the natural flavors of the coffee.
The term used for the coffee that comes from a geographical region. A Sumatra, Kenya, Costa Rica or a Java are varietals. As in wine...soil, climate and cultivation methods affect the taste of your coffee. The term varietal is actually a misnomer, since Arabica coffee plants are basically of the same species, unlike wine grapes which come from different species of grape vines.
Another term to describe a brewed espresso.
A visible, external pipe found on most espresso machines that is used to froth and steam milk, to provide hot water (on some machines), and heat espresso cups. Some also use the steam wand to heat water. It is controlled by a steam knob that opens and closes the steam valve inside the machine.
A flavor reminiscent of fine red wine. Kenya is one of the most notables.
Did you know that...
- If you like your espresso coffee sweet, you should use granulated sugar, which dissolves more quickly, rather than sugar cubes; white sugar rather than brown sugar or candy; and real sugar rather than sweeteners which alter the taste of the coffee.
- There is a difference between the strength and body of the coffee? The strength of the coffee refers to how much coffee is there in the brew, whereas the body is a measure of the richness (or heaviness) of the coffee taste.
- In the coffee world, "excelso" or "supremo" do not indicate the quality of the beans, but rather, the size of the beans.
- 1 kilogram of roasted coffee requires 4,000 - 5,000 coffee beans.
- Dark roasted coffees actually have LESS caffeine than medium roasts. The longer a coffee is roasted, the more caffeine burns off during the process.
- The word "tip" dates back to the old London coffeehouses. Conspicuously placed brass boxes etched with the inscription, "To Insure Promptness," encouraged customers to pay for efficient service. The resulting acronym, TIP, has become a byword.
- Until the tenth century, coffee was considered a food. Ethiopian tribesmen would mix the coffee berries with animal fat, roll them into balls, and eat them on their nomadic journeys!
- All coffee is grown within 1000 miles of the equator, from the Tropic of Cancer, to the Tropic of Capricorn.
- Coffee is second only to oil as a commodity and second only to water as a beverage.
- Coffee trees take three to four years to mature and bear fruit but they will produce for 20 to 30 years.
- The Japanese bathe in coffee grounds mixed with fermented pineapple pulp to reduce wrinkles and improve skin tone. I don't know….?
- In parts of Africa, coffee beans are soaked in water and spices, and chewed like candy. Yum!
- Coffee is a most complex beverage, boasting over 800 flavor influencing components. Wine, by comparison has only 150.
- Here is a mind blower! 80% of the world's coffee is produced on family farms of 12 acres...or less!
- It takes five years for a coffee tree to reach maturity. The average yield from one tree is the equivalent of one roasted pound of coffee.
- People who buy coffee primarily at drive through windows on their way to work will spend as much as 45 hours a year waiting in line.
- Of the various botanical species of coffee trees in the world, only two are extensively cultivated commercially; Arabica and Robusta.
- The average person who buys coffee outside the office to consume at work will spend the equivalent value of a round trip plane ticket to Florida every year.
- The first coffee house in Europe opened in Venice in 1683, while coffee was available in Europe as early as 1608, mostly for the rich.
- The expression "a cup of Joe" to denote coffee, was first coined during WWII, when American servicemen (G.I. Joe) were identified as big coffee drinkers.
- The largest coffee-producing nation, Brazil, is responsible for 30 to 40 % of total world output.
- In the late 1800's, Chase and Sanborn put out a flier on how to read the coffee grounds at the bottom of the cup (like a fortune teller).
- Coffee cherries usually contain two "beans", except for the single bean peaberry anomaly. Cherries with three beans are deemed to be a sign of good luck.
- Specialty coffee is defined as a coffee that has no defects and has a distinctive flavor in the cup
- Specialty coffee, a term that refers to the highest quality green beans roasted by true craftspeople, is surprisingly affordable. One cup costs about 24 cents--making it cheaper than bottled water.
- Surprisingly, espresso contains less caffeine than a regular serving of drip coffee. In fact, in the espresso brewing method, water is in contact with the grounds for only 20 to 25 seconds and extracts less caffeine than methods that put water in contact with the grounds for several minutes
- Strong-tasting coffee has no more caffeine than its weak-tasting counterpart. Caffeine contributes no taste; it's a product of the type of bean, water-to-coffee ratio, and brewing method
- Thanks to some popular commercials, most of us believe that coffee originated in Colombia or Brazil. Not so; it originated in Ethiopia
- It takes approximately 42 coffee beans to make an average serving of espresso
- Over 53 countries grow coffee
- The first coffee shop opened in 15th-century Constantinople, where the Turks thought the drink was an aphrodisiac.
- The popular phrase "cup of joe", referring to a cup of coffee, was made popular during WWII. Enlisted men (General Infantry) in the U.S Army were fondly referred to by the slang phrase G.I. Joe, made popular by a comic strip distributed by King Features Syndicate, which first appeared in newspapers in 1942. Coffee was an immensely popular beverage consumed by enlisted men during WWII, hence the establishment of the popular phrase "cup of joe" from G.I. Joe.
- Coffee trees are not fast growers. In fact, it takes five years for a coffee tree to reach full maturity. Once it becomes mature, each tree will bear one to two pounds of coffee beans per growing season.
- Coffee is naturally a No Calorie Beverage.
- The "coffee break" in the American workplace came about during World War II. Employers found that their employees would work longer and harder if they were supplied with a coffee break during their shifts.
- In Greece and Turkey the oldest person is always served his coffee first.
- In Italy, coffee and espresso are synonymous.
- The average age of an Italian barista is 48 years old. A barista is a respected job title in Italy.
- Italians do not drink espresso during meals. It is considered to be a separate event and is given its own time.
- In Italy, espresso is considered so essential to daily life that the price is regulated by the government.
- Italy now has over 200,000 coffee bars, and still growing.
- Coffee represents 75% of all the caffeine consumed in the United States.
- Coffee is filled with antioxidants! It may help prevent such diseases like: heart disease, Alzheimer's and asthma.
- Coffee may also help reduce the risk of liver and colon cancer, type II diabetes and Parkinson's Disease.
- Drinking a cup of coffee may help your performance in situations that require longer periods of attention.
- Caffeine is a natural substance present in the leaves, seeds or fruits of more than 60 plant species world-wide.
- Recent studies on caffeine have shown that there are no health consequences associated with drinking coffee. So, drink up!
Do you wonder why your coffee at home doesn't taste much like the brews at your favorite coffeehouse? There's a reason. In fact, there are many reasons. See if these tips don't make a noticeable difference.
- The Water - Coffee is 98.7% water. Poor quality water from your local municipality is a top reason coffee at home is not good. Most coffeehouses, including our own, use sophisticated water filtration systems that "clean up" the water before it gets to the brewer. Instead of spending hundreds of dollars, you have some options. Some coffee maker manufacturers now make machines with built-in water filters. Capresso is one such company, featuring disposable charcoal filters. A second option is to put a water filter on your kitchen faucet. A third option is to use a system like Brita and use that water for brewing.
- The Grinder - Purchase your coffee in whole bean form and grind it yourself at home. The smell is phenomenal and it's easy. The two types of grinders available are the "whirlybird" style and the Burr grinder. The former chops the coffee beans unevenly and is hard to control. A burr grinder is much more precise and doesn't heat the beans while grinding. Heat causes loss of flavor and aroma. Whirleybirds are cheap, $10-$25. Burr grinders usually start at about $60 if the burrs are metal. This is critical.
- The Grind - Some people grind their coffee very fine thinking they can use less. Very finely ground coffee results in over extraction and bitter coffee. Experiment with your grinder to see what tastes best for you. Start with a medium grind.
- The Maker - You don't need to spend $200 on a coffee maker to get a good cup of coffee. The models with a filter built-in, or they grind and brew, or they wake you up with soft music (just kidding), will cost more. However, low end coffee makers have trouble keeping the water at proper brewing temperature (197-203 degrees) and rarely come with a thermal carafe. Key Point: Coffee sitting on a warming surface keeps cooking. It is pretty much ruined after 20 minutes. Thermal carafes are insulated containers that retain heat like a thermos. The best are double-walled stainless steel with a vacuum between the two walls.
- The Beans- All of the above tips matter little if you start with a poor quality product. Make sure your source of beans is credible for initial quality of the beans, and how fresh they are. Crane Coffee roasts beans on a weekly basis and always has the freshest beans at each store. Ground coffee after 2 weeks tastes much different then whole bean coffee, just ground, that is two days old.
- How Much - The coffee to water ratio is up to you and to your personal taste. 1-2 tablespoons per 6 ounces of water is a start.
You Know You Drink Too Much Coffee When…
- You answer the door before people knock.
- Juan Valdez named his donkey after you.
- The only kitchen appliances you own are made by Mr. Coffee.
- You ski uphill.
- You get a speeding ticket even when you're parked.
- You have a bumper sticker that says: "Coffee drinkers are good in the sack."
- You grind your coffee beans in your mouth.
- The nurse needs a scientific calculator to take your pulse.
- When you open your dish cabinet, and there is only mugs.
- The only time you're standing still is during an earthquake.
- You can take a picture of yourself from ten feet away without using the timer.
- You're the employee of the month at the local coffeehouse and you don't even work there.
- Your eyes stay open when you sneeze.
- Your coffee cake, must have coffee in it.
- Your T-shirt says, "Decaffeinated coffee is the devil's blend."
- You can jump-start your car without cables.
- All your kids are named "Joe".
- Your only source of nutrition comes from "Sweet & Low."
- You don't sweat, you percolate.
- You go to AA meetings just for the free coffee.
- You walk twenty miles on your treadmill before you realize it's not plugged in.
- Every shirt or blouse you own has a coffee stain on it.
- Your life's goal is to amount to a hill of beans.
- When someone says. "How are you?", you say, "Good to the last drop."
- You want to be cremated just so you can spend the rest of eternity in a coffee can.
- Your hand is permanently shaped to hold your mug.
- You go to sleep just so you can wake up and smell the coffee.
- You're offended when people use the word "brew" to mean beer.
- You name your cats "Cream" and "Sugar."
- Your lips are permanently stuck in the sipping position.
- You have a picture of your coffee mug on your coffee mug.
- You think being called a "drip" is a compliment.
- You don't tan, you roast.
- You don't get mad, you get steamed.
- You soak your dentures in coffee overnight.
- You introduce your spouse as your coffeemate.
The coffee industry generally agrees on the following basic five taste categories of "flavor", "acidity", "body", "aroma" and "finish" to describe and rate coffee.
We use some combination of our sense of taste, smell and touch to detect the characteristics of coffee in each of these five categories.
Let's explore each category a bit more.
Contrary to what you may have learned in school, acidity doesn't have as much to do with the PH levels of the coffee (acidity vs. alkaline). Many people have the incorrect perception that acidity is a negative characteristic, and the less the acidity, the better. Actually, acidity is a desirable taste characteristic that describes the brightness of coffee. A coffee with more acidity has a sharp, pleasing aftertaste.
Because the term acidity may have an unpleasant connotation, you'll see the more common and acceptable terms such as "bright" or "lively" to describe a coffee with higher acidity. A coffee with lower acidity would be considered smooth. A higher acidity would be considered lively. A coffee without any acidity is less desirable, and is generally described as "flat".
Body refers to the sensation as the coffee settles on the palette and tongue. Body is considered a desirable quality and has more to do with the feel of the coffee in your mouth. This is where our sense of touch comes in. A coffee with more body has a thicker, heavier quality that creates a sensation of richness.
Much of the sensation of body comes from the coffee oils that are extracted during the brewing process. Brewing methods that extract more oils such as an espresso or a coffee press will result in a more full bodied coffee. A conventional drip machine will often produce a coffee with less body because the paper filter tends to remove more of the desirable flavor oils. A full bodied coffee has a richness of flavor. A coffee that tastes thin and watery without flavor is said to lack body.
Aroma has everything to do with the smell of the coffee. Our sense of smell adds many more subtle and complex dimensions to the limited and basic capabilities of our taste buds. It's our ability to smell the aroma of coffee that combines with the sensations coming off of our taste buds to add many more interesting and subtle nuances of flavor such as "winy", "floral", or "citrus".
We use our sense of smell as we take in the aroma of coffee directly through our nose. We use terms such as "bouquet" or "fragrance" to describe the sensation of smell and aroma that we experience through our nose.
In fact, similar to wine tasting, we may even say that a coffee "has a great nose". This simply means that we really enjoy the bouquet or fragrance that we experience using our nose.
Flavor is a subjective aspect and is dependent on how we perceive taste. Nonetheless, coffee tasters use a number of accepted flavor terms to communicate the common or distinctive taste aspects of coffee.
For example, "winy" is a desirable flavor that suggests a hint of red wine. A coffee may have a "caramel" taste or a "bitter" component. Some coffees may have a "fruity" quality with a subtle taste of "berry" or "citrus".
In a more general sense, flavor is also the overall perception of the coffee and speaks to the balance of acidity, body and aroma. When the basic characteristics of acidity, body and aroma compliment each other, and no single component overwhelms the other, the coffee is said to have good balance.
Finish is a more recent term brought over from the wine tasting world. Finish describes the sensation in the palette after you've swallowed the coffee (or spit it out as professional coffee tasters do after every taste). Some coffees will develop in the finish. This means they leave a pleasurable taste and/or feel in your mouth that lingers. And that lingering taste sensation can change in noticeable ways from the initial sensation and taste when the coffee is in your mouth.
OK, now that we've talked about the tasting categories, you're beginning to build up your tasting vocabulary. Let's revisit the coffee tasting description we looked at earlier.
"a smooth mellow brightness with hints of dark chocolate, berries and a touch of citrus ...."
Does it start to make a bit more sense? A "smooth mellow brightness" refers to the acidity. Remember, "brightness" refers to the acidity, and in this case, the "smooth mellow" indicates a slightly lower acidity. The hints of "chocolate", "berries" and "citrus" are flavor and aroma characteristics that you should be looking for when you taste the coffee.
OK, that's a good introduction to the coffee tasting fundamentals. In the next coffee lessons to follow, we're going to cover the coffee tasting vocabulary in more depth across all five categories (acidity, body, aroma, flavor, and finish).
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