Coffee Terms, And What They Mean!

Wonder what's brewing in the bean business?
Here's the latest lingo for any aspiring coffee 
connoisseur.


Cupping;
A precise tasting process, often performed
around a revolving circular table, designed to
determine the flavor profile—body, acidity,
and aroma—of a coffee.


Drip Bar;
This tiered unit has filters on the top levelthat
drip coffee into cups underneath, while the
barista moistens the grounds, waits, adds more
water, and stirs.


Fair Trade;
A movement to set an international price for
offee beans, intended to enable small farmers
o be able to sustain their land and families.
Look for "Fair Trade Certified" labels.


Fluid Air-Roaster;
A device that releases hot air into the roasting
chamber (imagine a popcorn popper) to levitate
the beans and prevent them from coming into
contact with the hot metal canister, which in
traditional drum cooking can scorch a dark roast.


Green Coffee;
Beans that have not yet been roasted.
Traditional Organic Coffee
Crops grown without synthetic chemical fertilizers
or pesticides.


Roasting;
The degree to which the green coffee bean is
"cooked," along with the "heat recipe" (how high a
temperature is applied and for how long). The
roasting brings out or diminishes certain flavor
characteristics in the bean. Beans that are less
roasted have a tendency toward a bright acidity,
like lemon; beans that have been roasted more
tend to have a bittersweet quality, like cocoa.
Single-Origin Coffee A coffee produced in one
geographic area.


Single-Estate; Origin Coffee
An unblended coffee made from a single bean that
bears the name of its unique grower and tastes
distinctively of its region.


Specialty Coffee;
Also called gourmet or premium, this variety is
made from exceptional beans grown only in ideal
climates; these beans often have characteristic
lavors shaped by the soil in which they were grown.
"Anytime Is Coffee Time!"