DigitalSlim
26th January 2014, 20:13
A
Acidity
Fine quality washed Central American and especially East African original coffees, exhibit this taster’s delight.
Not typically a favoured characteristic in ESE espresso pods, but adds balance and interest.
Acyrlamide
A carcinogen that is created when any starchy food stuffs are roasted, fried, baked or toasted.
Because espresso is roasted to a relatively dark degree, the level of acrylamide is significantly reduced.
Aftertaste
The taste sensation of the coffee and how long it lasts. This tends to be governed by degree of roast. Good, bad or indifferent it is subject to personal taste. This tends to be longer and more fulfilling with ESE espresso.
Aged Coffee
Typical of Monsoon Malabar and Old Brown Java where climactic conditions apparent during processing and storage influence the in cup flavour of the coffee – giving a musty, almost over rich flavour.
Typical also of certified and past crop coffees, which are for example held by the ICO in New Orleans.
Arabica
Coffea Arabica is one of the three coffee types available…it is actually a varietal of the primary Robusta genus. Arabica accounts for upwards of 75% of world coffee supply. 100% Arabica is no guarantee of quality, provenance or cost…
Americano
An espresso lengthened with hot water to make a black coffee – not really different to a traditional filter coffee…but the Baristas love to make you think so. Try making one at home using an ESE espresso pod- it really is simple.
Arbitrage
The variance expressed in USD cent / Lb between the LIFFE Robusta and NYC Arabica market. Typically less the $1 … recent market moves have seen arbitrage peak near $2 / Lb.
Aroma
The fragrance produced by freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee. ESE espresso pods are always fresh and so you can be assured of tip top good aromas in your brew.
B
Balance
A tasting term applied to blended original coffee, in which a harmonious balance of the attributes listed above is achieved. Largely due to the skill and art of the roaster.
Barista
Italian for waiter! Love or loath ’em they make your coffee…a great barista is the master of espresso and espresso based drinks, however increasingly equipment such as ‘Vittorio Alberto’ machines are making their supposed skill redundant. Equally the ESE espresso pod means that there are now many thousands of at home Baristas…give it a go!
Bitter
Bitterness is the taste perceived at the back of the tongue, that is, if you subscribe to the now defunct ‘Tasters Tongue’ as purported by Edward G Boring. Darker roasted coffees will deliver enhanced bitterness… an often misunderstood attribute which is an important contributor to a fabulous espresso.
However, over extract an espresso (brew for more than 28 > 30 seconds) and unwanted bitter / harsh notes become apparent.
Typically in the soluble manufacturing sector, cheaper instant coffees use the higher (and therefore more bitter and less flavorsome) coffee yields.
Blossom
Coffee blossom – The seasonal flowering of the coffee trees before they develop coffee cherries, but after pollination. The 2011 flowering and setting phase was a sight to behold in Brazil. However, many a slip between flowering and formation of cherries can disturb the harvest.
Blue Mountain
Jamaica is the home of authentic Blue Mountain coffee. Sold in wooden barrels typically 15 or 30 kilos in size, it carries a significant price premium and is one of the world’s rarest and most expensive coffees…Ironically, more is sold than grown and exports in the main end up in Japanese market place!
Blend
A mixture of two or more individual types of original coffee. The art of the blender and roaster is paramount in the coffee production process. All espressos are a blended recipe… and although single origin is experiencing a resurgence, it remains largely focused on Breakfast (with Kenyan or Colombian) and after dinner (typically with Costa Rican). We have taken much care over our ESE espresso pod blends…we hope you like ‘em!
Blenders
In factory (if blended before roast) three methods of bean blending are typically used – Drum Blending / Conical Screw Blending and Counter Spiral Blending.
BAR / BBR
Blend after roast or Blend before roast…I suppose the after roast is the traditionalist’ preference….the reality is this is a production nuance that most consumers and connoisseurs will never notice.
Blend after Roast also includes a process of re mixing the roasted beans called Proportioning
Bourbon Arabica
Bourbon is one of the most traditional varietals of Arabica and produces fantastic fine cup coffees.
Body
The sensation of heaviness, richness, thickness and associated texture of the sampled coffee. Body, along with flavour, acidity, and aroma, forms the bedrock of a professional cupping, or sensory evaluation / olfactory review.Again a good ESE espresso pod should exhibit plenty of body.
Bosch
Type of valve applied to the finished coffee bag to enable naturally occurring CO2 to be released – Vipf and Canal valves are also commonly used in the industry- See also Goglio
Brazil
The number one producer and exporter of coffee in the world. Brazil is used as a key component in almost all coffee blends. Brazil produces both Conillon Robusta (c 15 m bags pa) and Arabica ( c 55m bags pa). Often under rated, there are some excellent fine cups and single estate coffees to be found… and much of the world’s supply of accredited coffees hails from Brazil. A good Brazil original coffee now commands a premium to many traditionally superior / more expensive original coffees.
Bulked
Most coffee from a single origin is bulked from a whole variety of regional sources and farms (the average and the good) and then graded according to size, appearance and taste.
C
Capsule
A coffee capsule (http://www.aromocoffee.co.uk/buy-espresso-coffee-pods/nespresso-compatible-capsules) is generally made by nespresso, but dualit (the makers of the famous dualit toasters) now also make nespresso compatible capsules.
Cafetiere (French press, Press pot)
A simple and effective method of brewing fresh coffee at home, all that is required is freshly drawn and heated water, great coffee and a clean cafetiere for a satisfying coffee.
Cafe Latte (See Latte)
Caffeine
An odourless, bitter alkaloid responsible for the stimulating effect of coffee and tea. Robusta coffee contains nearly twice as much as Arabica coffee, and tea significantly more by weight than any coffee!
Cappuccino
An espresso based drink, that when ‘perfetto’, should be around a third espresso, a third steamed milk and a third foamed milk in an 8oz cappuccino cup. It should appear with a white, creamy centre and brown rim. Named after the hooded Capuchin Monks.
Caramelisation (See Roasting)
Carbon Dioxide Process (See Decaf)
Caturra Arabica
A widely seen Arabica varietal. Particularly popular in Latin America.
Chemical (Methyl Chloride) Process (see Decaf)
Chaff
The development of dust, small particles and remaining silver skin which is removed from the bean during the roasting process.
Cherry
The common term for the fruit of the coffee tree. Each cherry contains two normal coffee beans, or occasionally one Peaberry. When ripened, the coffee cherries are usually red (although there are some yellow / orange varietals). For great coffee, all of the cherries must be harvested at the peak of ripeness.
CIF
(Cost/Insurance/Freight) The typical bases upon which the delivery of green beans to the roaster are costed.
Other variants include – FOT (CIF + Beans out of warehouse)
And FIF – All costs delivered to factory door
Coffeeoil
In total 8 > 15% of the finished roasted coffee bean is a selection of fats and oils. The collective term for these substances is ‘coffee oil’. Only 0.1 > 0.8% of these oils and fats are realised in the finished liquid beverage.
Cooperative Coffee
Cooperatives are a great way of allowing smallholder farmers to access the market place by combining their coffees, efforts and marketing ability under a membership structure.
Coyote
The Latin American term for the middlemen coffee traders who buy coffee from small farmers to sell to larger coops and exporters.
Crack
During the early stage of the roasting process, at around 150 degrees centigrade, the green bean will physically crack. The centre ‘cut’ will open, indicating that the ‘cooking’ process is well underway and that the endothermic reactions of the roasting process have reached their maximum point.
Crema
The crema is the beautiful result of a well made espresso. It is the, creamy brown layer that appears on the surface of the espresso, trapping the exquisite aromas beneath. It is a combination of the emulsified coffee oils (unique to the extraction method of espresso – although Rooibos tea can produce similar results if correctly milled) and tiny trapped bubbles of carbon dioxide. An ESE espresso pod is guaranteed to be fresh and produce a fine and luxuriant crema.
Cup of Excellence
The Cup of Excellence program seeks to find the very finest coffees from a variety of coffee producing countries in Latin America and Africa. Any farmer can enter, and coffee entries are subject to several rounds of tasting and final judging by an international jury of professional coffee cuppers. The highest scoring coffees are awarded the prestigious Cup of Excellence.
Cupping
Procedure used by professional tasters to perform sensory evaluation of original and blended coffees. The beans are ground; water is poured over the grounds, which are then allowed to stand before the crust of ground coffee is removed. The resulting liquor is tasted both hot and as it cools, allowing the coffee to exhibit its full dimension of taste attributes.
Acidity
Fine quality washed Central American and especially East African original coffees, exhibit this taster’s delight.
Not typically a favoured characteristic in ESE espresso pods, but adds balance and interest.
Acyrlamide
A carcinogen that is created when any starchy food stuffs are roasted, fried, baked or toasted.
Because espresso is roasted to a relatively dark degree, the level of acrylamide is significantly reduced.
Aftertaste
The taste sensation of the coffee and how long it lasts. This tends to be governed by degree of roast. Good, bad or indifferent it is subject to personal taste. This tends to be longer and more fulfilling with ESE espresso.
Aged Coffee
Typical of Monsoon Malabar and Old Brown Java where climactic conditions apparent during processing and storage influence the in cup flavour of the coffee – giving a musty, almost over rich flavour.
Typical also of certified and past crop coffees, which are for example held by the ICO in New Orleans.
Arabica
Coffea Arabica is one of the three coffee types available…it is actually a varietal of the primary Robusta genus. Arabica accounts for upwards of 75% of world coffee supply. 100% Arabica is no guarantee of quality, provenance or cost…
Americano
An espresso lengthened with hot water to make a black coffee – not really different to a traditional filter coffee…but the Baristas love to make you think so. Try making one at home using an ESE espresso pod- it really is simple.
Arbitrage
The variance expressed in USD cent / Lb between the LIFFE Robusta and NYC Arabica market. Typically less the $1 … recent market moves have seen arbitrage peak near $2 / Lb.
Aroma
The fragrance produced by freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee. ESE espresso pods are always fresh and so you can be assured of tip top good aromas in your brew.
B
Balance
A tasting term applied to blended original coffee, in which a harmonious balance of the attributes listed above is achieved. Largely due to the skill and art of the roaster.
Barista
Italian for waiter! Love or loath ’em they make your coffee…a great barista is the master of espresso and espresso based drinks, however increasingly equipment such as ‘Vittorio Alberto’ machines are making their supposed skill redundant. Equally the ESE espresso pod means that there are now many thousands of at home Baristas…give it a go!
Bitter
Bitterness is the taste perceived at the back of the tongue, that is, if you subscribe to the now defunct ‘Tasters Tongue’ as purported by Edward G Boring. Darker roasted coffees will deliver enhanced bitterness… an often misunderstood attribute which is an important contributor to a fabulous espresso.
However, over extract an espresso (brew for more than 28 > 30 seconds) and unwanted bitter / harsh notes become apparent.
Typically in the soluble manufacturing sector, cheaper instant coffees use the higher (and therefore more bitter and less flavorsome) coffee yields.
Blossom
Coffee blossom – The seasonal flowering of the coffee trees before they develop coffee cherries, but after pollination. The 2011 flowering and setting phase was a sight to behold in Brazil. However, many a slip between flowering and formation of cherries can disturb the harvest.
Blue Mountain
Jamaica is the home of authentic Blue Mountain coffee. Sold in wooden barrels typically 15 or 30 kilos in size, it carries a significant price premium and is one of the world’s rarest and most expensive coffees…Ironically, more is sold than grown and exports in the main end up in Japanese market place!
Blend
A mixture of two or more individual types of original coffee. The art of the blender and roaster is paramount in the coffee production process. All espressos are a blended recipe… and although single origin is experiencing a resurgence, it remains largely focused on Breakfast (with Kenyan or Colombian) and after dinner (typically with Costa Rican). We have taken much care over our ESE espresso pod blends…we hope you like ‘em!
Blenders
In factory (if blended before roast) three methods of bean blending are typically used – Drum Blending / Conical Screw Blending and Counter Spiral Blending.
BAR / BBR
Blend after roast or Blend before roast…I suppose the after roast is the traditionalist’ preference….the reality is this is a production nuance that most consumers and connoisseurs will never notice.
Blend after Roast also includes a process of re mixing the roasted beans called Proportioning
Bourbon Arabica
Bourbon is one of the most traditional varietals of Arabica and produces fantastic fine cup coffees.
Body
The sensation of heaviness, richness, thickness and associated texture of the sampled coffee. Body, along with flavour, acidity, and aroma, forms the bedrock of a professional cupping, or sensory evaluation / olfactory review.Again a good ESE espresso pod should exhibit plenty of body.
Bosch
Type of valve applied to the finished coffee bag to enable naturally occurring CO2 to be released – Vipf and Canal valves are also commonly used in the industry- See also Goglio
Brazil
The number one producer and exporter of coffee in the world. Brazil is used as a key component in almost all coffee blends. Brazil produces both Conillon Robusta (c 15 m bags pa) and Arabica ( c 55m bags pa). Often under rated, there are some excellent fine cups and single estate coffees to be found… and much of the world’s supply of accredited coffees hails from Brazil. A good Brazil original coffee now commands a premium to many traditionally superior / more expensive original coffees.
Bulked
Most coffee from a single origin is bulked from a whole variety of regional sources and farms (the average and the good) and then graded according to size, appearance and taste.
C
Capsule
A coffee capsule (http://www.aromocoffee.co.uk/buy-espresso-coffee-pods/nespresso-compatible-capsules) is generally made by nespresso, but dualit (the makers of the famous dualit toasters) now also make nespresso compatible capsules.
Cafetiere (French press, Press pot)
A simple and effective method of brewing fresh coffee at home, all that is required is freshly drawn and heated water, great coffee and a clean cafetiere for a satisfying coffee.
Cafe Latte (See Latte)
Caffeine
An odourless, bitter alkaloid responsible for the stimulating effect of coffee and tea. Robusta coffee contains nearly twice as much as Arabica coffee, and tea significantly more by weight than any coffee!
Cappuccino
An espresso based drink, that when ‘perfetto’, should be around a third espresso, a third steamed milk and a third foamed milk in an 8oz cappuccino cup. It should appear with a white, creamy centre and brown rim. Named after the hooded Capuchin Monks.
Caramelisation (See Roasting)
Carbon Dioxide Process (See Decaf)
Caturra Arabica
A widely seen Arabica varietal. Particularly popular in Latin America.
Chemical (Methyl Chloride) Process (see Decaf)
Chaff
The development of dust, small particles and remaining silver skin which is removed from the bean during the roasting process.
Cherry
The common term for the fruit of the coffee tree. Each cherry contains two normal coffee beans, or occasionally one Peaberry. When ripened, the coffee cherries are usually red (although there are some yellow / orange varietals). For great coffee, all of the cherries must be harvested at the peak of ripeness.
CIF
(Cost/Insurance/Freight) The typical bases upon which the delivery of green beans to the roaster are costed.
Other variants include – FOT (CIF + Beans out of warehouse)
And FIF – All costs delivered to factory door
Coffeeoil
In total 8 > 15% of the finished roasted coffee bean is a selection of fats and oils. The collective term for these substances is ‘coffee oil’. Only 0.1 > 0.8% of these oils and fats are realised in the finished liquid beverage.
Cooperative Coffee
Cooperatives are a great way of allowing smallholder farmers to access the market place by combining their coffees, efforts and marketing ability under a membership structure.
Coyote
The Latin American term for the middlemen coffee traders who buy coffee from small farmers to sell to larger coops and exporters.
Crack
During the early stage of the roasting process, at around 150 degrees centigrade, the green bean will physically crack. The centre ‘cut’ will open, indicating that the ‘cooking’ process is well underway and that the endothermic reactions of the roasting process have reached their maximum point.
Crema
The crema is the beautiful result of a well made espresso. It is the, creamy brown layer that appears on the surface of the espresso, trapping the exquisite aromas beneath. It is a combination of the emulsified coffee oils (unique to the extraction method of espresso – although Rooibos tea can produce similar results if correctly milled) and tiny trapped bubbles of carbon dioxide. An ESE espresso pod is guaranteed to be fresh and produce a fine and luxuriant crema.
Cup of Excellence
The Cup of Excellence program seeks to find the very finest coffees from a variety of coffee producing countries in Latin America and Africa. Any farmer can enter, and coffee entries are subject to several rounds of tasting and final judging by an international jury of professional coffee cuppers. The highest scoring coffees are awarded the prestigious Cup of Excellence.
Cupping
Procedure used by professional tasters to perform sensory evaluation of original and blended coffees. The beans are ground; water is poured over the grounds, which are then allowed to stand before the crust of ground coffee is removed. The resulting liquor is tasted both hot and as it cools, allowing the coffee to exhibit its full dimension of taste attributes.