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Coffee 101
We are going to start off with definition of terms. Some will appear to have been lifted directly from a dictionary. They are! The RANDOM HOUSE Unabridged Dictionary on compact disk by Multimedia 2000, Inc. is where you can find these. There are other terms, especially non-english words, where we will just give you a link to a site where you will find an in-depth description (but come back here when you are done there). And a few terms simply defy a logical definition, so we'll give you the comon use, or at least a snide remark.
CAUTION
WORK AREA
This page is under construction. You know how street workers tear up existing pavement before they do anything else. We sort of did the same. This page was about half complete when some fool (me) hit the wrong key and lost it all: no copy in memory, and no printout. But I'm getting paid the same ($0.00) to do it all again as I was paid the first time.
affogato = Italian for "drowned". Espresso over ice cream.
al Pacino = same as black eye.
americano = espresso and hot water, usually in equal parts.
autobahn = same as black eye.
black eye = two shorts of espresso in a cup of regular coffee.
black & tan = similar to cafe Bonbon except mixed
blind eye = American coffee with 5 or more shots of espresso in it.
breve = Italian for "short". Espresso and half & half.
briki = see cezve.
bunn = the leaves and cherries of the coffee plant. Not exactly what you want in your Bunn coffee maker.
caffé (with the accent mark) is an Italian word meaning coffee. "Caffe" is not a legitimate English word.
cafe Bonbon = Spanish for "candy coffee". One shot of espresso in a glass with milk, unmixed.
cafe Cubano = Spanish for Cuban. Sugar usually mixed in the espresso grounds.
caldaia = the boiler
cezve = a long handled brass pot for Turkish coffee. But look this one up in Wikipedia because there are at least 8 different words in various languages for this item.
colhedora = a coffee cherry picking machine used in southern Brazil.
coffee cherry = the fruit of which the coffee beans (usually 2) are the seeds.
crema = a dark redish/brown foam on espresso.
dalla = see cezve.
dark roasting = can give a consistent, heavy body, but can also hide defects.
depth charge = same as black eye.
doser = put your "dose" of ground coffee in this.
dry process = (natural process) One of the the three methods of processing coffee beans that result in sweet taste & heavy body, but less acidity and cleanness. This is the process by which almost all espresso is made. #
dzhezva = see cezve.
espresso = Webster says, "1. a strong coffee prepared by forcing live steam under pressure, or boiling water, through ground dark roastcoffee beans. 2. a cup of this coffee. [1940-45; < It (caffé) espresso pressed (coffee)]". The Oxford English dictionary says, "[It. caffé espresso, lit. 'pressed-out coffee']". However, the Italian verb "to press" is "premere", and the Larousse Italian/English dictionary says espresso means "made to order" or "express". Anyway, Luigi Bezzera invented the process in 1903.
gruppo = the brew head where the porta filter is attached.
hammerhead = same as black eye.
ibrik = see cezve.
light roasting = a process that will bring out the flavor, aroma, and acidity.
jezve = see cezve.
kanaka = see cezve.
kahawa = the word for coffee in Swahili (in case you were wondering).
macchina = the espresso machine.
macinazione = the grinding of the beans.
mano = literally the hand of the expert barista. A critical component of great espresso.
miscela = the blend of beans. Literally, "miscelaneous beans".
mo·cha (mó ka), n.1.(cap.)Also, Mukha. a seaport in the Republic of Yemen on the Red Sea. 25,000. 2.a choice variety of coffee, originally grown in Arabia. 3. a flavoring obtained from a coffee infusion or a combined infusion of chocolate and coffee. 4. a brownish chocolate color. 5. a glove leather, finer and thinner than doeskin, the best grades of which are made from Arabian goatskins.[1765–75 for def. 2]
mucilage = a sweet layer of the coffee cherry retained longer in the "natural process" #
natural process = dry process. #
pergamino = (also called parchment) one of the layers of the coffee cherry. The bean is kept in the pergamino while stored before shipping to preserve flavor and aroma.
portafilter = where the espresso leaves the macchina.
pyrolysis = change of beans by heating. If you are going to roast 'em yourself you better
learn about this at: http://www.coffeeterms.com/coffee-roasting.htm#pyrolysis
qishr = a sweet drink made from coffee cherries.
raqwa = see cezve.
red eye = same as black eye.
ristretto = extra strong. See: http://en,wikipedia.org/wiki/Ristretto
rubenetti = valve, faucet, or tap
semi-washed process = one of the three methods of processing coffee beans that produces a balance of acidity, sweetness, flavor, and aroma, but not as strong. #
shade grown = coffee grown in a natural forested location produces better coffee, but much less yield, so it is more expensive.
shot in the dark = same as black eye
slingblade = same as black eye, and neither a movie nor a kaiser knife.
turka = see cezve.
vapore = steam.
wet process = one of the three methods of processing coffee beans that produces a bright, clean taste, but less body and sweetness. #
# ref: www.coffeeresearch.org/tour
Hands-on BARISTA SCHOOLS - code 549
There is more to be added soon...much more! Could I interest you in a job entering data?
