A mixture of one or more varieties or species of coffee beans.
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, the finest and best coffee.
The person who works at the espresso machine and who makes espresso and espresso-based drinks.
Many of the types of fine coffee are grown at high altitudes. Plants grown at higher altitudes mature more slowly and give beans a more concentrated and intense flavor.
A coffee harvested in an advanced stage of ripeness.
It refers to coffee grown without chemical fertilizers or pesticides.
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.
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.
Processed under-cooked coffee.
It generally refers to the quality of a coffee. It can be associated with a particular country, region or even a garden of origin.
The removal of caffeine (97% or more) from coffee beans.
Coffee tasting or coffee cupping, is the practice of observing the degree of roasting, flavor, acidity, viscosity, and other characteristics.
The part of the coffee beans that are just beneath the flesh, and are eliminated during the processing of coffee.
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 an “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 looks 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.
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.
Refers to the distinctive taste of coffee. It may be perceived during coffee tasting.
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.
Extracting the pulp of the coffee bean. Coffee cherries are dried in the sun and then fermented and ground or shelled.
A characteristic of fine coffee varieties. It is given by the taste and the vigorous and energizing appearance.
Coffee picked before the ripening 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 influence its taste. Usually the size of specialty coffee beans is 15-19 (size expressed in units equivalent to 0.04 cm).
A single variety or a single origin of the coffee beans, different from a mixture of coffee.