Discover the most used words in the world of coffee
1,3,7-trimethylxanthine is a natural alkaloid found in the leaves, seeds and fruit of coffee, tea, cocoa, cola, guarana and mate plants and the drinks obtained from them. In coffee, it is found in higher concentrations in the Canephora species (Robusta, 1.8-3.5%) and lower concentrations in the Arabica species (0.7-1.5%). It has a stimulating effect on<a href="https://www.lepiantagionidelcaffe.com/en/glossario/caffeine/">Continue reading <span class="sr-only">"Caffeine"</span></a>
(CO2): a colourless, odourless water-soluble gas, also called carbonic anhydride. It is the main gas that develops during coffee roasting, as part of the Maillard reaction, and is mainly captured within the bean, causing it to grow in size.It is also used as a solvent in certain decaffeination processes.
A genus of plant comprising 90 species of small trees and shrubs in the Rubiaceae family, some of which are grown to produce coffee.
Coffee Quality Institute (CQI) is a non-profit organization working internationally since 1996 to improve the quality of coffee and the lives of people who produce it. Many green coffee producers do not have access to the tools and support they need to understand the quality of their coffee, improve that quality, access markets that reward<a href="https://www.lepiantagionidelcaffe.com/en/glossario/cqi-2/">Continue reading <span class="sr-only">"CQI"</span></a>
An emulsion achieved when hot water passes through the layer of ground coffee, characterised by the presence of essential oils, water, carbon dioxide (found in the roasted coffee beans), caffeine, protein and sugars. It is an essential feature of espresso, which is the only extraction method that allows it to form. The formation of a<a href="https://www.lepiantagionidelcaffe.com/en/glossario/crema-2/">Continue reading <span class="sr-only">"Crema"</span></a>
A tasting method that uses the infusion type of brewing, used worldwide for analysis, evaluation and classification of coffee. The roasted and ground coffee is infused in hot water and then tasted, in order to assess its quality. The SCA (Specialty Coffee Association) has drawn up a protocol for cupping coffee: https://sca.coffee/research/protocols-best-practices. This tasting method is<a href="https://www.lepiantagionidelcaffe.com/en/glossario/cupping-2/">Continue reading <span class="sr-only">"Cupping"</span></a>
