What is Crema? What is Aroma? What is Cupping Coffee? Why is acidity important to coffee? Or what is a Barista? What is Body count in coffee? and...and many more did you know?
Not everyone who grinds coffee understands the jargon of this world-conquering beverage.
Here are 17 coffee terms that you probably don't know and if you love coffee, you can't help but know these terms:
1. Acidity, Acidy, Acid- acidity
Acidity, along with flavor, aroma, and body-appearance, are concepts used by coffee-tasting professionals. Acidity is a mild sour taste, found in good coffee.
This term is equivalent to pH, sour taste or in many cases any ingredient in coffee that causes indigestion, or restlessness in the drinker.
2. Aged coffee/ Vintage coffee
Traditionally, coffee has been kept in storage for several years on purpose, sometimes by accident. This will reduce the acidity and increase the fullness (body) for the coffee.
3. Arabica- Arabica coffee
The earliest coffee variety was grown, and to this day is still the most planted variety. 70% of the world's coffee production is Arabica. It is considered to be more advanced than the Robusta coffee variety.
4. Aroma - Smell
It is a complex, immediately smelling aroma of hot brewed coffee (usually espresso).
Good coffee made from fresh coffee (coffee beans that do not stay long after roasting) will have this most prominent aroma.
5. Balance - Balance
A term used to describe the taste of coffee, in which no characteristic is superior to the others.
6. Barista - The person who specializes in making coffee
Is the Italian term used to refer to professional, trained and experienced baristas. Like the term Bartender in bartending. Currently in Vietnam, there are also many schools opened to teach barista - Barista.
7. Body - Fullness
Is the feeling of fullness or fullness of coffee when drinking coffee. This is considered a standard by coffee roasters and baristas. In order for coffee to have a standard Body, almost all factors must be standard.
8. Caffeine
An odorless, bitter-tasting alkaloid found in coffee and tea. This is the most characteristic ingredient of coffee.
9. Cherry
General term for the fruit of the coffee plant. Each cherry has two equal beans.
10. Cupping - Coffee tasting
A process used by coffee tasters to assess the quality of coffee beans (usually immediately after roasting). Many types of seeds were evaluated, each type of grinding into different cups and then adding water. The experts tested with hot and cold water in turn.
The standard cupping procedure involves: taking a deep breath, then slurping the coffee so that it rushes to the underside of the tongue.
The cupping process requires the skill of accurately sensing the aroma and taste of coffee, and then carefully evaluating and recording it for different purposes: It can be a roast, it can be a blend. , could also be a formula...
11. Clean - Clean coffee
A term in the cupping process, used to refer to coffee that has a pure, unadulterated and unadulterated flavor.
12. Complexity - Complexity
A term used to describe a coffee that feels like it has layers of flavor, and that the flavors change, rotate, and provide a sense of depth and resonance.
13. Crema - The best thing about espresso
The light brown foam on the surface of a standard espresso is made from quality coffee beans.
This is an amazing crema that will captivate any coffee lover
This is something that has almost become a standard for evaluating espresso coffee, if the crema layer meets the standards, the espresso will become so attractive, so attractive that people can sit and watch without rushing to drink. (e.g. I've done it many times).
14. Finish - Last taste
Is the perception of the taste of coffee when swallowed. There are many types of coffee that give relatively different impressions of how it feels when you take the first sip and how it feels when it overflows in your mouth.
15. Flavor - Flavor
A description of the acidity, fullness and smell of coffee.
16. Mild - Gentle
A commercial term used to refer to high quality Arabica coffee. Its opposite is hard or inferior.
17. Richness - Completeness
Fullness in flavor, fullness (body) or acidity (acidity).
Epilogue
Above is a brief article on some coffee terminology that we have compiled and edited, in fact there are many words and terms that depend on each coffee culture, each country has different usage.
Have a good coffee everyone!
