Glossary of Coffee Terms *
AMERICANO
A shot of espresso diluted with hot water.
BARISTA
The person who prepares coffee at a coffee bar.
CAPPUCCINO
An espresso shot combined with foamed steamed milk. Five to seven ounces total.
CREMA
Thick, caramel-colored emulsified oils that sit on top of an espresso.
CUP OF EXCELLENCE
A competition to determine the best coffee bean grown in a particular nation. The top Cup of Excellence (C.O.E.) lots fetch significantly higher prices at auction.
CUPPING
Tasting method used by coffee professionals. Coarsely ground coffee is steeped with hot water in shallow bowls, then slurped from flat spoons.
DARK ROAST
Coffee beans roasted until they exude oils.
DIRECT TRADE
When coffee roasters buy directly from farms rather than from brokers. Proponents say it increases coffee quality and gives farmers more power.
DRIP COFFEE
Coffee made with a filter, a press pot, a percolator or a countertop coffee maker. Flavor is extracted by contact with water not under pressure.
ESPRESSO
Concentrated coffee made when hot water is forced at pressure through fine coffee grounds. Usually slightly less than 2 ounces total. Baristas prefer 8 to 10 bars of pressure and 15 to 25 grams of coffee.
EXTRACTION
Drawing flavor from coffee grounds. Coffee can be underextracted and taste sour or overextracted and taste bitter.
FAIR TRADE
A private program that certifies that farmers or coffee growers are paid a minimum price for coffee.
FILTER COFFEE
Drip coffee made with a ceramic, glass or plastic cone lined with a paper filter. Favored by professionals because it gives them control over water temperature — ideally 200 to 210 degrees. This coffee is sediment free, though some believe the filters add unwanted flavor.
GREEN BEANS
Unroasted coffee beans.
LATTE
Espresso with steamed milk.
LATTE ART
The pattern formed by rhythmically pouring steamed milk into an espresso drink. Decorative and demonstrative; only properly steamed milk will hold a form.
MACCHIATO
Espresso topped with a dab of foamed steamed milk.
MICRO-LOT
Coffee from a single farm, or a specific part of that farm.
MOCHA
Espresso mixed with chocolate syrup and steamed milk.
PORTAFILTER
The filter basket and handle on an espresso machine.
PULL
Espresso shots are “pulled.” The term is a holdover from when machines were lever operated.
REDEYE
A cup of brewed coffee with espresso.
ROAST
Unpalatable green beans are heated to create complex flavors that are extracted during brewing.
ROAST DATE
Most small-batch roasters print the roast date on bags of coffee. The rule of thumb is that coffee should be used within two weeks, and some coffee bars won’t sell beans more than a week after they have been roasted.
SEASONAL COFFEE
Coffee beans ripen at different times of the year in different regions, and can appear in markets and coffee bars for limited times.
SINGLE ORIGIN
Coffee from a particular region, farm or area within a farm.
*Adapted from Strand, Oliver, The New York Times, online edition, March 9, 2010.
|
|