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!"