Glossarry terms
Mixture

A mixture of one or more varieties or species of coffee beans.

Arabica

Species of coffee shrubs that produce Arabica coffee beans. These shrubs grow best at high altitudes (between 1,220 and 1,830 meters above sea level). Arabica beans are used by professionals and cafes, and are considered by most of those who sell it, as the finest and best coffee.

Barista

The person who works at the espresso machine and who makes espresso and espresso-based drinks.

Coffee grown at high altitudes

Many of the types of fine coffee are grown at high altitudes. Plants grown at higher altitudes mature more slowly and give beans with a more concentrated and intense flavor.

Fragrant coffee

A coffee harvested in an advanced stage of ripeness.

Organic coffee

It refers to coffee grown without chemical fertilizers or pesticides.

Robusta coffee

One of the most abundant species of beans. Robusta coffee beans are disease resistant and thrive on the low lands. They lack the desirable flavors of Arabica coffee. They are used for instant coffee varieties, which are more commercial, and for the coffee beans which are sold at the “supermarket”. Sometimes traders mix Robusta coffee beans with Arabica coffee beans to cut their expenses. Thus, the quality of coffee is compromised. Moreover, Robusta coffee contains more caffeine than the Arabica.

Brackish taste

It is an alteration of the coffee flavor. It usually occurs when impure water is used to wash the coffee beans, or due to inappropriate drying up during coffee processing.

Green Coffee

Processed under-cooked coffee.

Body

It generally refers to the quality of a coffee. It can be associated with a particular country, region or even a garden of origin.

Decaffeination

The removal of caffeine (97% or more) from coffee beans.

Coffee tasting

Coffee tasting or coffee cupping, is the practice of observing the degree of roasting, flavor, acidity, viscosity, flnd other characteristics.

Endocarp

The coffee beans that are just beneath the flesh, and is eliminated during the processing of coffee beans.

Espresso

A mixture of coffee beans. Usually the beans are medium roasted to well fried, depending on the person roasting the coffee. He who cooks the coffee or the café specialist sells what they call “espresso blend” or “espresso roast.” Although an espresso blend or an espresso roast can be prepared by any method (such as the strainer or filter) it is advisable to prepare it in an espresso machine.
This requires fine grinding of the beans, putting the ground coffee in a small filter device called portafilter, tamping (compression), and then placing the filter in the unit in which hot water is forced through the coffee to prepare a “dose” of espresso.
The name “Espresso” also refers to the drink itself. A cup of espresso is rich and viscous, but should not be too strong or bitter.
Coffee cultivation: beans are grown on a single plantation. The grower carefully tlooks after the beans because he is more concerned about the taste and quality of coffee than about the money that he will get in return for it.

Bitter taste

A bad taste felt on the back of the tongue. This occurs when the products are overly processed as well as in the case of roasted coffee beans.

Notes

Refers to the distinctive taste of coffee. It may be preceived during coffee tasting.

Roasting coffee

Applying radiant or conductive heat on green coffee beans, in order to obtain special characteristic flavors. Baking fresh coffee beans in order to prepare them for cooking.

Coffee processing

Extracting the pulp of the coffee bean. Coffee cherries are dried in the sun and then fermented and ground or shelled.

The freshness of coffee

A characteristic of fine coffee varieties. It is given by the taste and the vigorous and energizing appearance.

Quaker

Coffee picked before the ripening of coffee beans.

Sorting the size of coffee beans

It is a classification system used to separate the beans, depending on their size. Larger grains are more expensive. However, the size of coffee beans doesn’t directly influences its taste. Usually the size of specialty coffee beans is 15-19 (size expressed in units equivalent to 0.04 cm).

Varietal

A single variety or a single origin of the coffee beans, differrent from a mixture of coffee.