Discover the most used words in the world of coffee
Taste perceived by the palate. It is a taste not generally appreciated by humans, particularly in high concentrations, as it is often found in poisons and toxic substances in nature. It is usually always discernible in a cup of coffee, as it is generated by the chemical reactions that occur duringthe roasting process, and is<a href="https://www.lepiantagionidelcaffe.com/en/glossario/bitter/">Continue reading <span class="sr-only">"Bitter"</span></a>
This refers to the product of blending various types of coffee, usually performed by the roaster to create a product with a certain aromatic profile and characterised by a certain degree of consistency over time. There are two main methods for producing a blend: pre-blending, where the roaster blends various types of coffee prior to<a href="https://www.lepiantagionidelcaffe.com/en/glossario/blend/">Continue reading <span class="sr-only">"Blend"</span></a>
The initial stage in all “pour over“ filter extraction processes, during which the ground coffee from which the drink is to be extracted is covered with a quantity of water equal to approximately double its weight. This allows for pre-infusion (around 30 seconds) during which time the ground coffee is heated, causing it to release<a href="https://www.lepiantagionidelcaffe.com/en/glossario/blooming-2/">Continue reading <span class="sr-only">"Blooming"</span></a>
A tactile attribute of coffee, perceived by the palate. It is usually assessed by moving the tongue forwards and backwards and pushing it towards the roof of the mouth. It is assessed from a qualitative and quantitative perspective. Positive descriptors for the quality of the body include soft, round and velvety; negative descriptors include dry<a href="https://www.lepiantagionidelcaffe.com/en/glossario/body/">Continue reading <span class="sr-only">"Body"</span></a>
The overall aromatic profile, perceived by the olfactory membrane and produced by the gases and vapours released by the coffee.
The ratio of quantity of ground coffee to volume of water used to prepare the drink. It is a key factor when preparing any coffee, regardless of the extraction method. The correct ratio of coffee to water used for the extraction is, in fact, the basis for achieving a good extraction.
