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How To Pronounce Coffee Language?

If you're new to the world of coffee, it can seem a little daunting. When you're dusting off your shiny new espresso machine and are in the market for some coffee beans to start brewing, you may not know where to start. The "third wave" of coffee brought with it some great advancements in #coffee brewing technology, as well as a huge surge in technical terms and confusing language surrounding coffee.

The increase in the use of this technical coffee language is due to the increasingly clear relationships between coffee growers and roasters, but most of them relate to only a fraction of the coffee lifecycle. Knowing how many meters above sea level coffee was grown or what processing method was used can be valuable information, but only if you know how that relates to you and what exactly they mean for your everyday cup.

We've collected and broken down some of the most common coffee technical terms. So you will know what to watch out for and what not to pay attention to when shopping for coffee beans.

Contrary to what you might think, acidity is a desirable feeling in coffee. It is pleasantly perceived as a feeling of sharpness or numbness in the tongue. Pleasant acidity is considered an indicator of high quality coffee, so look for descriptive words that suit your taste buds when purchasing coffee beans. Words like: Bright, Citrus and intense. If you don't like this flavor, choose words like "Low, Medium, or Balanced."

Arguably the most important step in making coffee ready for your consumption is a master roaster. A good roaster knows not just dark roasts and deals with light roasts, but a Master roaster knows that truly great roasting starts with understanding how they process coffee grounds and beans. They also know which microbatch it is growing in, the moisture content of the bean, when to cool the roaster and when to remove the beans. Generally speaking, medium roast will bring out the best in most beans designed for espresso drinks. This caramelizes sugars without burning them, creating a coffee that is creamy, rich-bodied and full-flavoured. Light roasting will create a fruitier, more acidic and fresh-tasting coffee better suited to filter coffees such as Chemex and Aeropress.

This term is often mistakenly defined as "power". When people say "I want a strong coffee bean". Usually they really mean "Full Bodied". Because you just need to add more coffee and less Milk/water to make a strong coffee. However, stem refers to the physical properties of coffee as it settles on the tongue, the feel or heaviness in the mouth. The heavy body feels thick and rich, while the light body feels fresh and bright. If you like a "strong-flavored coffee," a full-bodied coffee is the way to go, but if you prefer something lighter, then try a light-bodied coffee.

The origin of coffee is essentially where it is grown. Generally speaking, the origin of the coffee will make a difference to its taste. This is because soil quality, different varieties, and cultivation and processing practices vary slightly from region to region. Here is a rough guide to qualities and flavors from the main growing regions.

Central America - smooth, brown sugar sweetness, a variety of fruit-like acids with aroma notes of chocolate and butter, overall well balanced.

South America – mild acidity with a strong caramel sweetness and a nutty undertone. Sweet and medium bodied.

Brazil – pistachio quality and heavy body with chocolate and other spicy flavors.

Ethopia often applies both natural and washed processing (see “Processing Methods” below). Natural process coffees from the country usually have a syrupy, sweet fruit flavor. Washed coffees often have aromas of jasmine or lemongrass and are lighter on the palate.

Kenya – coffees from this region have a unique, salty-sweet flavor. There may be a tomato-like acidity or a sourness of black currant.

It's a term that gets thrown around a lot in the current coffee climate. Microlot coffee is obtained from a small piece of wood on a farm that is considered to have special qualities. These beans are harvested separately from the rest of the farm and processed more carefully to increase their uniqueness. Generally speaking, a microlot coffee will be a unique and highly specialized coffee and works best in some brewing types over others. So, if you prefer to drink white instead of black or espresso instead of filter, take a look and heed the advice given on these coffees!

#MASL: meters above sea level

The altitude at which the coffee is grown will affect the quality of the coffee. The higher the altitude, the denser the beans. hard, dense nuclei,It has a higher concentration of sugar that produces more desirable and nuanced flavors. Thus, the higher the MASL, the better quality the core generally is. Anything 1,200 meters or higher is considered fine coffee. However, the full MASL can also help identify flavor notes in a coffee, so there can be citrus, vanilla, chocolate and hazelnut tasting notes at 1,200 metres. Over 1,500 meters there can be spicy, floral or fruity notes.

#processing methods

When the coffee is harvested, the green beans are contained in the fruit called the coffee "cherry". In order to reach the goodness in it, coffee beans and cherries must be separated. There are several ways to do this, and each processing method will have an impact on the flavors of the bean.

Dry Process – Also called the “Unwashed” or “natural” process. This is where the coffee cherries are left to dry in the sun until the excess moisture evaporates. This process usually results in a heavy-bodied and smooth brew.

Semi-Dry Process – Also called the “wet-shelled” or “semi-washed” process. This process is where the cherries are wet and mechanically ground by a pulping machine to separate the cherries from the core. The "mucilage" is the sugar-like skin layer that covers the beans, which is either washed or left to dry for a day and then removed. This process usually results in a heavy-bodied, earthy and slightly acidic brew.

Wet Process - This process basically washes the pulp of the cherries to reveal the seeds. It has two methods, namely fermented and washing and machine-assisted. They pretty much describe themselves, in the first the cherries are fermented to loosen the pulp, then washed, and in the second a machine brushes the wet cherries until the core emerges. This process usually results in a low acid, vibrant and fruity brew.

#tasting notes

You've probably read about coffees with notes of lemon and chocolate or caramel and peach. These "notes" are a way for the roaster to convey the flavor profile of a particular coffee. A way for experienced drinkers to spot the differences between coffees. So don't expect your coffee to taste like some sort of fruit salad or chocolate caramel cake, it will still taste like coffee! Just use them as a reference point, if you like a particular coffee with apricot notes you will probably love another coffee with apricot notes.

This is another term that really makes a difference in the taste of your coffee. Here is a quick list of the most common varieties and their distinctions.

Bourbon – sweet, complex and delicate flavors

Caturra - bright and acidic, less sweet than a Bourbon

Geisha - the most delicate, floral and unique, valuable among connoisseurs

Typica – sweet, full and clean in the cup


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