Discover the most used words in the world of coffee
SCA (Specialty Coffee Association) is a trade association that acts as a unifying force within the specialty coffee supply chain to raise product standards and create a fair, sustainable and profitable sector for all, from the green coffee producer to the barista.
This is a coffee that comes from a single country of origin (for example, Brazil). It is a very generic product definition, and therefore of little use to the professional barista or the consumer. If we compare this description to the wine world, it would be like indicating that a bottle contained an Italian wine,<a href="https://www.lepiantagionidelcaffe.com/en/glossario/single-origin/">Continue reading <span class="sr-only">"Single origin:"</span></a>
The term “specialty coffee” was first used by Erna Knutsen, in an article published in the Tea and Coffee Trade Journal, in 1974. As established by the Specialty Coffee Association (SCA), to be defined as Specialty, a coffee must be evaluated by a Q-grader certified by the Coffee Quality Institute. The coffee assessment consists of<a href="https://www.lepiantagionidelcaffe.com/en/glossario/specialty-coffee-2/">Continue reading <span class="sr-only">"Specialty Coffee"</span></a>
Coffee must be stored in a cool place (not in the fridge), away from light, heat and strong odours. Particularly in the case of ground coffee, degradation, mainly caused by oxidation, is fairly rapid. As such it is recommended, where possible, to use coffee beans, ground at the time of use.
Taste perceived by the palate, particularly on the tongue. In coffee, as with other foods, it is a taste that tends to be appreciated by people, as the perception of sweetness results in neural signals being sent to the brain, signalling that something nutritional has been consumed (e.g.mature fruit). Contrary to popular belief, the common<a href="https://www.lepiantagionidelcaffe.com/en/glossario/sweet-2/">Continue reading <span class="sr-only">"Sweet"</span></a>
Flavour produced by the sweet-tasting compounds. Typical of washed Arabicas grown below 1200 metres.
