The views of this article are the perspective of the author and may not be reflective of Confessions of the Professions.
Coffee From A to Z
Coffee is one of the most popular and beloved beverages in the world. You can find it in different cultures and communities. It’s being enjoyed in busy town centres as a wake-me-up in the morning, on calm terraces by the sea, in homes in front of a tv. People add lots of different things to it, from sugar and milk, to fruit flavours and caramel. Coffee can be whatever you want, but the base is always the same – a simple fruit grown on plantations, picked by people or machines, and brought to your cup in many different ways. But, do you ever think about it any more than how many cups will you have today?
In the infographic below you can find a lot about coffee, and you probably didn’t know many of these terms. What are different ways of growing coffee? How does it influence the coffee taste? What are all stages of coffee processing called? You probably knew there are different ways of preparing coffee, but did you know there are different ways to roast the fruit before it even comes to your cup? Coffee really is a fascinating thing, and there’s even more to know about it. So grab a cup and learn something new about that warm “hug in a mug”. This infographic only gives a few full definitions, but if you are interested in knowing all the terms, you can check them out on Gimoka Coffee Blog.
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The earliest cultivated species of coffee tree and still the most widely grown. It produces approximately 70% of the world’s coffee.
One of the four primary taste sensations, characterized by solution of quinine, caffeine, and certain other alkaloids. Coffee is often too bitter after improper brewing.
Plastic or aluminum package filled with ground coffee, designed for use with a specific coffee capsule machine that prepares enough coffee for a single portion.
Process of removing caffeine from coffee beans while still in their green state. Three processes are used today and all are consistently successful in removing all but a trace of the resident caffeine.
A method of brewing in which hot water is forced under pressure through compressed layer of finely ground coffee.
FAIR TRADE COFFEE
Coffee purchased from farmers at a fair price defined by international agencies.
Unroasted coffee beans, with a higher level of chlorogenic acid compared to roasted coffee beans. The acid in green coffee is thought to have health benefits for heart disease, diabetes, weight loss, and others.
Coffee roasted darker than American norm, ranges in color from dark brown to nearly black and in flavor from rich and bittersweet to thin-bodied and burned. HARD BEAN
A darker roast of coffee, usually dark brown in color and rich and bittersweet in flavor.
JAMAICA BLUE MOUNTAIN™
Celebrated single-origin coffee from above 3,000 feet elevation in the Blue Mountain District of Jamaica.
The home of coffee with deep, winy acidity, resonant cup presence, and complex fruit and berry tones. Of the world’s greatest coffees, Kenyan probably is the most consistent in quality and most widely available.
Coffee roasted lighter than the traditional American norm, and grain-like in taste, with a sharp, almost sour acidity.
A serving of espresso stained with a small quantity of hot frothed milk, or a moderately tall glass of hot frothed milk stained with espresso.
Coffee processed by removing the husk or fruit after the coffee fruit has been dried. Natural coffee is also known as dry-processed coffee.
Coffee that has been grown and processed without the use of pesticides, herbicides, or similar chemicals. Needs to be certified.
First step after picking in preparing coffee by the wet method. Pulping is removing the outer skin of the coffee bean, using rubbing machines.
Defective coffee beans that fail to roast properly, and remain light colored.
A satisfying fullness in flavor, body, and acidity.
Term that describes coffees grown at relatively low altitudes. This helps the fruit to mature faster and makes a lighter, more porous bean. Soft bean coffees usually make a less acidy and less flavorful cup.
A method of preparing unfiltered coffee. Roasted and finely ground coffee beans are simmered in a special pot and served in a cup where the grounds are allowed to settle.
A coffee with an off-flavor. The taste depends on the geographic origin of the beans and how they have been treated.
Coffee held in warehouses for several years, on purpose, or accidentally. The aging reduces acidity and increases body.
WHOLE BEAN COFFEE
Coffee that was roasted but not yet ground.
Single-origin coffee from the southwestern tip of the Arabian peninsula, present-day Yemen. The world’s oldest cultivated coffee.
Zimbabwe coffee has the vibrant, winy acidity characteristic of East Africa coffees. Some rank it second in quality only to Kenya among Africa coffees.
GIMOKA COFFEE UK