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| Expand your vocabulary about coffee with the following list of words. |
When it's about drinking coffee, one cup seems as it is not enough. Same happens with knowledge: we love to discover and investigate things we are passionate about, that's the beauty behind curiosity. As the phrase says “the more, the merrier,” we bring you the second segment of coffee words to feed your cravings for coffee!
If you feel like having a good cup of coffee while reading, you can always contact That Coffee Roasters to get the best specialty products in the market. Now that we've offered you what you need, we can resume our task at hand: the widening of your knowledge in coffee along with the following words.
Acidity: One of the main indicators of coffee, usually attained to a strong beverage. Acidity, along with characteristics like body and flavor, defines what professional tasters can evaluate from a specific batch of coffee. Acidity is also referred to the pH present in the drink.
Aged coffee: Just like the name says, this is coffee that's left in warehouses, sometimes by mistake or deliberately. The effects of leaving coffee to “age” are in the reduction of acidity and an increase of body. Some coffee industries do a process that sorts of accelerates aging to obtain batches of this aged coffee.
Aquapulp: A procedure that removes the mucilage (fruit pulp of coffee) from coffee beans by scrubbing them in machines.
Batch: Term referred to quantities (from small to large) of coffee that undergo specific procedures.
Bird-friendly: Term referred to coffee grown under a shade canopy. Shade canopies are perfect supply habitats for Migrating songbirds in Central America, which earned this concept of growing coffee as “bird-friendly.”
Coffee blends: A term used when two or more single-origin coffees are mixed.
Kopi Luwak: Also known as civet coffee, refers to a different coffee that is partially digested and defecated by the Indonesian civet cat. This coffee is processed afterwards and its flavor lacks the acidity of the standard coffee.
In Parchment: Used to describe wet-processed coffee that is shipped with the parchment (dry) skin still adhering to the beans. Before the roasting process, the parchment is removed.
Machine drying: A drying method that is trying to replace sun drying and works with rotating drums or cascading silos. Machine drying can be either superior or inferior to sun drying, as it depends on drying temperature, maintenance of the equipment, weather conditions, and other factors.
Roast date: A print label that includes the roast date on bags of coffee. Generally, the ground rule is that coffee beans shouldn't be sold if they have more than a week after being roasted.
Seasonal coffee: Related to the different times of the year where coffee beans are ripening, in different regions. As the name suggests, they are often limited to certain seasons in the market.
Slow dripper: Devices imported from Japan that feature a glass sphere and tubes used to make coffee with cold water in a 12-hour period. This is a method attained to cold brews, so it shouldn't be confused with iced coffee.
Smokey: One of the characteristics of taste in coffee. After going for an espresso roast (dark roast), the beans are exposed to some smoke in the process. This is absorbed by the beans and when finally brewed it adds this smokey and burnt character to the drink.
After learning so many new words about the coffee world, doesn't it feel like you can go out and just share that knowledge? That's what we want to see in you; the driving energy to spread the coffee word.
There's no doubt you want a second round of a good coffee right now. So why not order some? Like we said, That Coffee Roasters should be your trusted choice. If you don't believe it, you can ask them for a free sample! Then you'll understand what we were talking about.
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| Now that you're filled with these words of wisdom, why not spread the word? Let others know and discover just how deep the world of coffee really is. |
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