Discover the most used words in the world of coffee
One of the primary coffee taste sensations. It comes from the organic acids in coffee and is more pronounced in lightly roasted products and Arabicas grown above 1500 metres. The sensation corresponds to the time that the coffee aftertaste lingers on the palate. Usually, the higher the acidity, the quicker the taste leaves the palate.
A recent device for preparing a coffee infusion. The aeropress consists of a plastic chamber with a filter cap screwed to the bottom, and a plunger, made entirely from plastic. The result is a concentrated coffee that can be diluted with hot water as desired.
One of the characteristics of the sensory description of coffee perceived by the taster, it is also easy for a less experienced coffee drinker to perceive. Aftertaste is made up of a combination of taste, retrolfactory sensations and tactile sensations on the palate, which can linger for varying lengths of time after swallowing the drink,<a href="https://www.lepiantagionidelcaffe.com/en/glossario/aftertaste/">Continue reading <span class="sr-only">"Aftertaste"</span></a>
Taste characterised by a dry sensation perceived mainly at the back of the tongue, due to the presence of alkaloids.
A drink consisting of an espresso added to hot (not boiling) water, usually served in a 180 ml cup. It is advisable to tip the espresso into the hot water, because otherwise the coffee may become over-extracted, altering its flavour. .
A botanical species of shrub in the Coffea genus of the Rubiacee family. The species is native to Ethiopia where it grows wild. This is also where it was first cultivated, before spreading toall countries in the earth’s intertropical zone. It is regarded as the most exquisite coffee on the market.Arabica plants grow at an<a href="https://www.lepiantagionidelcaffe.com/en/glossario/arabica-2/">Continue reading <span class="sr-only">"Arabica"</span></a>
The adjective derived from the noun ‘artisan’, used to refer to coffee as it is produced by artisans or using an artisanal method. When referring to roasted coffee, it is often used to describe the size of the roaster where the coffee is produced, and is associated with the sparing use of technology and machinery<a href="https://www.lepiantagionidelcaffe.com/en/glossario/artisanal/">Continue reading <span class="sr-only">"Artisanal"</span></a>
A dry, rough, tactile sensation perceived in the mouth, not only on the tongue but also on the palate and gums. This sensation arises when the lubricating qualities of our saliva diminish in the presence of polyphenols, tannic substances found in wood. Polyphenols tend to bind to mucin, a protein found in saliva, causing it<a href="https://www.lepiantagionidelcaffe.com/en/glossario/astringency/">Continue reading <span class="sr-only">"Astringency"</span></a>
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.
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>
Coffee that has undergone a process to extract the caffeine from the green (raw) coffee before roasting. In legislative terms, for a coffee to be called “decaffeinated”, the quantity of caffeine it contains must not exceed 0.1% of the weight of the dry product.There are various decaffeination methods, using chemical solvents (dichloromethane or ethyl acetate,<a href="https://www.lepiantagionidelcaffe.com/en/glossario/decaffeinated/">Continue reading <span class="sr-only">"Decaffeinated"</span></a>
Problems of the green (raw) coffee mainly due to poor management of one or more of the main phases of the process: cultivation of the plant, harvesting, processing, storage, shipping. To name but a few: foreign matter (sticks, stones, nails), parchment beans, dried cherries, shells (beans with a huge inner cavity), broken beans, beans with<a href="https://www.lepiantagionidelcaffe.com/en/glossario/defects/">Continue reading <span class="sr-only">"Defects"</span></a>
This is the fruit of the coffee plant, also known as the cherry. It grows on the branches of the plant and, in the case of Arabica, ripens within approximately 9 months of flowering. From the outside in, it is made up of the following elements: skin (exocarp), pulp (mesocarp), parchment(endocarp) and bean, consisting in<a href="https://www.lepiantagionidelcaffe.com/en/glossario/drupe/">Continue reading <span class="sr-only">"Drupe"</span></a>
The raw coffee processing stage that follows harvesting (and, in the case of washed coffees, the fermentation process). During this stage, the bean is dried in the sun, on raised beds (known as African beds) or patios. In countries and production areas characterised by an extremely humid climate, and particularly in the case of coffees<a href="https://www.lepiantagionidelcaffe.com/en/glossario/drying/">Continue reading <span class="sr-only">"Drying"</span></a>
It’s a coffee-brewing method, very dear to Italians who invented it. The technology underlying this extraction combines hot water and pressure. The first espresso machine was invented by Angelo Moriondo, who presented it at the Italian General Exposition of Turin in 1884. After a long development, another important step was taken by Faema, which in<a href="https://www.lepiantagionidelcaffe.com/en/glossario/espresso-2/">Continue reading <span class="sr-only">"Espresso"</span></a>
This is the stage during which the hot water comes into contact with the ground coffee, extracting its aromatic substances. In the case of espresso, the water is driven by the pressure produced by the espresso machine within the filter, into which the ground coffee has been placed and tamped. Technically, it is a form<a href="https://www.lepiantagionidelcaffe.com/en/glossario/espresso-extraction/">Continue reading <span class="sr-only">"Espresso extraction"</span></a>
Refers to an area more or less reserved for growing specific coffee plants. In terms of structure, it is similar to the Italian farm. Indeed, the term “estate” refers both to the physical plots of land where coffee is grown, and to the companies that produce the various coffees.Identification of the estate of origin on<a href="https://www.lepiantagionidelcaffe.com/en/glossario/estate/">Continue reading <span class="sr-only">"Estate"</span></a>
Also known as “American coffee”, it’s one of the most widely used methods in the world. It was invented by Melitta Bentz, who patented the idea in Germany in 1908.
Method of processing green (raw) coffee developed in around 1850 with the aim of reducing drying times. The washed method involves the cherries being brought to a washing station immediately after harvesting, selected in water based on their density in order to discard those that are unripe or defective (which float) and subject to mechanical<a href="https://www.lepiantagionidelcaffe.com/en/glossario/fully-washed/">Continue reading <span class="sr-only">"Fully washed"</span></a>
This term refers to the grind level of the coffee, or the size of the ground coffee particles measured in microns: a lower value indicates a fine grind size, while a higher value indicates a coarser grind size. The smaller the grind size the less time it needs to be in contact with water to<a href="https://www.lepiantagionidelcaffe.com/en/glossario/grind-size/">Continue reading <span class="sr-only">"Grind Size"</span></a>
The mechanical operation performed to break down the coffee bean and increase the surface area that comes into contact with water, making it easier for the water to extract the aromatic substances. Coffee can be ground using manual or electric grinders. The latter, usually found in coffee shops, generally have flat or conical burrs, and<a href="https://www.lepiantagionidelcaffe.com/en/glossario/grinding/">Continue reading <span class="sr-only">"Grinding"</span></a>
Method of processing the green (raw) coffee after harvesting, originally developed in Costa Rica and primarily used today for processing specialty coffees. The technical process is similar to the washed method, but the fermentation stage is skipped, thus reducing water consumption.This method involves the cherries being selected in water, immediately after harvesting, based on their<a href="https://www.lepiantagionidelcaffe.com/en/glossario/honey-process-pulped-natural-2/">Continue reading <span class="sr-only">"Honey process (Pulped natural)"</span></a>
This is a coffee lot consisting of a small number of bags, obtained from the cultivation of a small plot of land within an estate. Producers usually use these small plots to grow the most sought-after and interesting varieties of Arabica coffee plant, capable of producing coffees with very interesting organoleptic profiles. In other cases,<a href="https://www.lepiantagionidelcaffe.com/en/glossario/micro-lot/">Continue reading <span class="sr-only">"Micro lot"</span></a>
Generally understood to refer to cow’s milk, is a product paired with coffee to make certain drinks, including cappuccino, latte, caffè macchiato and their derivatives. There are many types of milk on the market but it is important to use fresh, whole milk with a protein content of at least 3.2% and fat content of<a href="https://www.lepiantagionidelcaffe.com/en/glossario/milk/">Continue reading <span class="sr-only">"Milk"</span></a>
This is the slow passage of a liquid through a porous mass. In coffee, percolation methods are extraction methods referred to as “pour over”: v60, chemex, kalita wave, melitta, fellow stagg, etc.These methods involve water passing through the ground coffee, using only the force of gravity.The extracted liquid is filtered, usually through paper or micro-perforated<a href="https://www.lepiantagionidelcaffe.com/en/glossario/percolation/">Continue reading <span class="sr-only">"Percolation"</span></a>
A single-serve coffee packaging system.The term mainly refers to the E.S.E. (Espresso Service System) invented by Illy in the 1970s. Each pod consists of a pair of rice-paper filters, joined together, that hold 7.5 grams of ground and pressed coffee.
A very visually appealing coffee extraction method, based on percolation, that consists of pouring hot water over ground coffee placed in a filter, positioned above a drink collection system. The method relies exclusively on the force of gravity to allow the water to move through the ground coffee and extract the aromatic substances to obtain<a href="https://www.lepiantagionidelcaffe.com/en/glossario/pour-over-2/">Continue reading <span class="sr-only">"Pour over"</span></a>
It is the best known and most widespread professional certification for coffee tasters in the world. It’s been created by the Coffee Quality Institute (CQI). To become a certified Q-Grader, it is necessary to complete a training course and pass a very demanding exam, in which the tasters’ overall cupping skills (tasting) and analysis of<a href="https://www.lepiantagionidelcaffe.com/en/glossario/q-grader-2/">Continue reading <span class="sr-only">"Q-Grader"</span></a>
It’s the coffee before being roasted. It’s the raw material processed by the roasters. It is classified according to the country of origin, the farm, the number of defects and faults (quality classification), the species and botanical variety, the processing method, the crop, the shape and size of the beans (screen), the colour of the<a href="https://www.lepiantagionidelcaffe.com/en/glossario/raw-coffee-green-coffee/">Continue reading <span class="sr-only">"Raw Coffee (Green Coffee)"</span></a>
The roasting process consists of a phenomenon involving the transfer of heat and matter together with endothermic and exothermic reactions. During roasting, the coffee bean undergoes a number of chemical and physical changes, mainly involving the evaporation of the water contained in the bean, the production of carbon dioxide, Maillard reactions, caramelisation and Strecker degradation.
Common name for Canephora, botanical species in the Coffea genus of the Rubiacee family. It is a species of coffee plant native to the Congo. It grows at an altitude of between 0 and 900 metres above sea level, including at high temperatures, and is particularly resistant to disease and parasites. At a genetic level,<a href="https://www.lepiantagionidelcaffe.com/en/glossario/robusta-2/">Continue reading <span class="sr-only">"Robusta"</span></a>
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.
When preparing espresso, this refers to the compression of the coffee powder inside the filter. The result should be a flat and uniform layer, ready to receive the 9 bars of pressure from the espresso machine. If tamping is not uniform, under-extraction or channelling may occur, due to the fact that the water is passing<a href="https://www.lepiantagionidelcaffe.com/en/glossario/tamping/">Continue reading <span class="sr-only">"Tamping"</span></a>
Temperature: this is a fundamental parameter of coffee extraction, regardless of the extraction method used. A variation of a few degrees (even just 0.5°C) in the temperature of the water used to extract the coffee can result in different substances being extracted from the ground coffee, resulting in a very different sensory profile in the<a href="https://www.lepiantagionidelcaffe.com/en/glossario/temperature/">Continue reading <span class="sr-only">"Temperature"</span></a>
Taste perceived by the palate, on the tongue; it is the fifth taste that can be perceived by the taste receptors in the mouth. It was discovered in 1908 by Kikuane Ikeda, a Japanese chemistry professor at the Imperial University of Tokyo. While carrying out research on the flavour of seaweed broth, Ikeda managed to<a href="https://www.lepiantagionidelcaffe.com/en/glossario/umami-2/">Continue reading <span class="sr-only">"Umami"</span></a>
The solvent used to prepare coffee-based drinks and also their main ingredient. Water makes up 90% of the content of an espresso, a figure that rises as high as 98% in the case of filterextraction.As such, water affects the extraction of every coffee, in terms of the quantity and quality of the substances extracted from<a href="https://www.lepiantagionidelcaffe.com/en/glossario/water/">Continue reading <span class="sr-only">"Water"</span></a>
In relation to espresso, this term refers to the consistency and composition of the crema. The crema of an espresso extracted from an Arabica coffee usually has a fine weave and is very glossy, while espresso extracted from Robusta has a looser weave.
