Kafa

Kafa stiže izdaleka

PRIČA O KAFI

20 minuta u prirodi kao šolja kafe

MOJ BLOG, MY BLOG, MIN BLOGG - KAFA, COFFEE

TUTTI I TIPI DEL CAFFÈ ITALIANO
Frappé coffee

http://www.caffe.it
http://www.lavazza.it
http://www.lavazzamodomio.se
http://www.sameint.it/caffe
http://www.illy.com.au

Shoppingtips

… för dig som vill trimma utrustningen och köpa bönor

Göteborgs Te & Kaffehandel, Nordstan i Göteborg

Kaffecompagniet, Birkagatan 10 i Stockholm

Kaffemaskinen, butiker i Stockholm och Göteborg, se var: http://www.kaffemaskinen.se

Kahls The & Kaffehandel, franschisekedja med runt 30 butiker från Luleå i norr till Malmö i söder, se var: http://www.ktkh.se

Lagamati, Odengatan 68 i Stockholm

Te & Kaffehuset, Fersens väg 16 i Malmö

http://www.baristashopen.se
http://www.coffeegear.se
http://www.coffeenet.se
http://www.espressomania.se
http://www.kaffegrossisten.se
http://www.riktigtkaffe.se (har köp- och säljavdelning för begagnade maskiner)

Bra espressobarer

… för dig som vill få inspiration och fresta smak¬lökarna

Cocovaja, Norrtullsgatan 51 i Stockholm
Espressino, Götgatan 11 i Stockholm
Mellgvist Café & Bar, Rörstrandsgatan 4 i Stockholm
Non Solo Bar, Odengatan 34 i Stockholm

Lära mer - kurser, webb och böcker

Baristakurser

… för dig som snabbt vill komma vidare med hantverket

Espressoskolan http://www.espressoskolan.se

Sthlm Coffee Academy http://www.sthlmcoffeeacademy.se

Stockholm BarAkademi http://www.barakademi.com

Sweden Coffee School (före detta Barista Center) http://www.swedencoffeeschool.se

Flertalet kaféer och rosterier erbjuder också olika slags baristautbildningar.

Webb

… för dig som vill hänga med i den föränderliga kaffevärlden

http://www.arekafferosteri.se
http://www.badcoffee.com
http://www.baristamagazine.com/blog
http://www.beige.nu
http://www.costasroastery.se
http://www.cupofexcellence.org
http://www.damatteo.blogspot.com
http://www.gottsnack.blogspot.com
http://www.haugaardcoffee.blogspot.com
http://www.home-barista.com
http://www.ico.org
http://www.jimseven.com www.johanochnystrom.se
http://www.kaffeinformation.se
http://www.koppa.se
http://www.koppikafferosteri.blogspot.com
http://www.lattehemma.se
http://www.riktigtkaffe.se
http://www.rosteriet.blogspot.com
http://www.scae.com
http://www.scae.se
http://www.stenqvist.kreativiteket.se/blogg
http://www.stumptowncoffee.com

Kaffeböcker och magasin

… för dig som vill ha inspiration, bakgrund och perspektiv

Barista Magazine, amerikansk internationell tidning för den professionella baristacommunityn, http://www.baristamagazine.com

Barltalia, TomasTengby, Matts Johansson och Thomas Johansson, Prisma, 2008

The Professional Barista's Handbook, Scott Rao, 2008

Svensk kaffebok, Anne Nilsson, Grenadine Bokförlag, 2007

Kaffe, Rasmus Kjaer och Jens Henrik Thomsen, Damm Förlag AB, 2004

Espresso Coffee: Professional Techniques, David C Schomer, Peanut Butter Pub, 1996

Kaffe, Stig Wilton, Norstedts, 1967

KAFA, članak VREME

Café i Spanien
café americano stor kopp (svagare) kaffe
café solo espresso
café con hielo iskaffe
café con leche espresso med varm mjölk
café cortado espresso med en liten skvätt mjölk
café descafeinado koffeinfritt kaffe

café m
1 kaffe;
café en grano kaffebönor;
café molido malet kaffe

2 kaffe; fika;
café americano mycket svagt kaffe;
café cortado espressokaffe med liten skvatt mjölk;
café helado iskaffe;
café instantáneo snabbkaffe;
café irlandés Irish coffee;
café solo (negro) svart espressokaffe, espressokaffe utan mjölk;
café soluble pulverkaffe;
café torrefacto kaffe rostar med lite socker;
café con leche kaffe med varm mjölk, café au lait

3 kafé, fik;
café cantante musikkafé, varieté; hist., finare flamencobar

4 de mal (buen) café vard. på dåligt (gott) humör

cafeína / koffein

cafetal m kaffeplantage

cafetalero, -a ägare till kaffeplantage
café-teatro m teaterkafé
cafetera /se cafetero
cafetería / cafeteria, barservering
cafetero, -a
I adj
1 kaffe- (productor cafetero)
2 vard. som älskar kaffe;
es muy cafetero han dricker kaffe ständigt och jämt

II s 1 mf vard. kaffeälskare; kaffemoster
2 mf arbetare på kaffeplantage; person som handlar med kaffe
3 f kaffekanna; kaffebryggare
4 f vard. rishög, skrothög

cafetín m (litet) kafé

cafeto m hot. kaffebuske

cafetucho m sjabbigt kafé

coffee
el café
black coffee
el café solo
capuccino
el capuchino
coffee beans
los granos de café
coffee cup
la taza de café
cup of coffee
la taza de café
decaffeinated coffee
el café descafeinado
espresso
el café exprés
iced coffee
el café con hielo
instant coffee
el café soluble
white coffee
el café con leche - See more at: http://www.succeed-at-spanish.com/spanish-drinks.html#sthash.3xwz4H8k.dpuf

Kaffevarianter
Cappuccino
En cappuccino består vanligtvis av en tredjedel espresso, en tredjedel ångvärmd mjölk och en tredjedel skummad mjölk. Drycken ska egentligen drickas i kopp men serveras även i glas.

God varm som kall
Välj mellan en kall, fluffig cappuccino för varma dagar genom att vispa ned kall mjölk och lägg i några isbitar. Eller blanda bara med hett vatten. Strö på lite kakaopulver.

Espresso
En espresso ska - på italienskt vis - helst drickas på stående fot i två, tre snabba klunkar. Kommer från Neapel i Italien och är det yngsta av alla metoder att göra kaffe.

Vad är tricket?
Metoden är att vattnet pressas under högt tryck genom det finmalda espressokaffet, istället för att rinna genom kaffepulvret. Mer exakt så ska 90-gradigt vatten passera 7 gram espressorostat kaffe med 9-10 bars tryck under 20-25 sekunder. Om tiden blir längre än så kan garvsyror följa med ut i kaffet och ge en dålig bismak.

Fyra gyllene regler
För att få en perfekt espresso krävs en god kaffeblandning, rätt proportion mellan kaffe och vatten, en riktigt bra espressomaskin och dessutom erfarenhet att sköta maskinen.

Caffé Latte
Detta är en en vanlig frukostdryck i de italienska hemmen. Många barn i Italien lär sig att uppskatta espresson genom att börja dricka denna milda kaffevariant.

Blanda till en Caffè Latte
En caffè latte består av en dubbel eller enkel espresso i ett högt glas fyllt med ångvärmd mjölk med lite mjölkskum på toppen. Principen brukar vara 20% kaffe och 80% varm mjölk. Finns det en moccabryggare i hemmet kan man göra sig en caffè latte ganska enkelt. Brygg moccakaffe och blanda i varm mjölk som värmts upp på spisen, efter tycke och smak.

Cafe au lait
Cafe au lait är det franska namnet på starkt kaffe med varm mjölk.

Vad är skillnaden mellan Café au lait och Caffe Latte?
Café au lait bygger på vanligt filterkaffe, gärna mörkt rostat med lika delar kaffe och varm mjölk.

Till caffe latten däremot används 1/3 espresso och 2/3 ångad mjölk, vilken också innehåller mer mjölk än cappuccino.

Espresso, caffè normale, cappuccino; sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions. Whether it's a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood.

The Perfect Tazza
Want to start a heated discussion in Italy? Ask a group of friends how to make a perfect cup of stove top espresso! There are fully automatic espresso makers, pump driven espresso machines, lever piston espresso machines, and, of course, the classic aluminum espresso coffee maker (also called a moka pot or The Moka Express), which was invented in the 1930's.

Italian coffee tifosi in search of the perfect cup will also debate various factors such as bean type, blade vs. burr grinders, tamp pressure, water temperature, and humidity. Caffeine junkies not only have their favorite local torrefazione (coffee house), but even prefer certain baristi because of their ability to deliver a perfect caffè espresso.

'S' Marks the Pot (of Coffee)
No one expects a first-time visitor to Italy to trill their r's like a native Italian speaker. But if you don't want to be labeled maleducato, when ordering a coffee in Italy it's espresso, not expresso. Both will quicken your heart rate, but an expresso is a fast train and an espresso is a small cup of very strong coffee. And caffè (with two f's) is both the beverage and the locale that serves it.

What kind of coffee should you order in a caffè? The possibilities can be as daunting as a Starbucks menu. Below is a list of the most popular caffeine-laden drinks. Keep in mind too, Italians generally don't drink coffee with any meal except breakfast. Coffee is often ordered after a meal, and—che vergogna!—only the unwitting tourist will order a cappuccino in a restaurant after lunch or dinner. When ordering an after-dinner coffee, do not ask for an espresso, ask for "un caffè, per favore."

Italian Vocabulary List: Coffee

Barista: Bartender.
caffè (espresso)—a small cup of very strong coffee, i.e., espresso
Caffè 'al vetro' är kaffe serverat i glas - ett romerskt påfund.
caffè Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup
Caffè cappuccino, cappuccio är svart kaffe med ångvis-pad mjölk.
Caffè correto är kaffe som spetsas med någon likör för att ge en extra kick.
caffè corretto—coffee "corrected" with a shot of grappa, cognac, or other spirit
Caffè doppio är två koppar i en, en dubbel.
caffè doppio—double espresso
Caffé espresso är svart starkt kaffe.
Caffè freddo är iskaffe, en populär sommarvariant som också förekommer som cappuccino freddo. Caffè Hag (uttala inte "h") är ett kaffe utan koffein.
Caffé freddo: (kyld espresso) Kyld, sötad espresso serveras i ett högt glas med is.
caffè freddo—iced coffee
caffè Hag—decaffeinated coffee
Caffè Kaffe. Kaffe är för italienaren vad te är för engelsmannen. Det ses nästan som en förolämpning att tacka nej till den framsatta koppen när man är hembjuden till någon. Tillredningen av kaffe är dock en konst i utdöende.
Caffè latte är kaffe som hälls i ett glas varm mjölk.
Caffé latte: Espresso blandad med ångad mjölk. Vanligast på morgonkvisten. Innehåller mer mjölk än en cappuccino, med lite eller inget skum på toppen. Görs i Italien oftast på kaffe från en moka.
caffè latte—hot milk mixed with coffee and served in a glass for breakfast
Caffè lungo är ett svagare kaffe.
Caffè macchiato är kaffe med ett "stänk" av mjölk.
caffè macchiato—espresso "stained" with a drop of steamed milk: small version of a cappuccino
caffè marocchino—espresso with a dash of hot milk and cacao powder
Caffè Sport är en söt likör med kaffesmak.
caffè stretto—espresso with less water; rocket fuel!
Caffè Valdostano serveras i en snidad träskål, en grolla, som man låter gå runt bordet. En mycket berusande blandning av kaffe, vin och grappa. Serveras i Valle dÄosta på vintern.
Cappuccino chiaro: (ljus eller våt cappuccino) En cappuccino gjord med större andel mjölk än vanligt,
Cappuccino freddo: (kyld cappuccino) En cappuccino med is.
Cappuccino scuro: (mörk eller torr cappuccino) En cappuccino gjord med mindre andel mjölk än vanligt,
Cappuccino: Espresso med skummad mjölk - 1 del espresso, 1 del ångad mjölk, 1 del mjölkskum på toppen,
cappuccino—espresso infused with steamed milk and drunk in the morning, but never after lunch or dinner
Con panna: Som "macchiato", men vispad grädde ersätter den ångade mjölken,
Corretto: (tillrättavisad) Espresso som tillrättavisas med konjak eller något annat,
Doppio: Dubbel Espresso är precis vad namnet antyder. Dubbla mängden kaffe i en espressokopp.
Espresso: (benämns i Italien en Caffé) Liten mängd 0,2-0,3 dl mörkt fylligt kaffe. Serveras traditionsenligt i en liten (0,7-0,9 dl) espressokopp. Koppen bör förvärmas och vara av tjockt porslin.
granita di caffè con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream
Kaffe: En mycket varierad dryck
Kaffet introducerades i Europa på 1500-talet av en venetiansk ambassadör i Turkiet, så det är inte att undra på att kaffet blev en nationaldryck i Italien. Kaffe serveras på många olika sätt och de följande är bara några exempel som man kan räkna med att stöta på vid sidan av de kända cappuccino och espresso.
Latte macchiato: (märkt mjölk) Ångad mjölk som märks med en kopp espresso. Serveras vanligen i ett högt glas.
Lungo: (lång) En espresso gjord med mer vatten än vanligt.
Macchiato: Espresso befläckad med lite ångad mjölk på toppen,
Ristretto: (direkt översättning krympt eller kort) En mer koncentrerad espresso - framställd med samma mängd kaffe med mindre mängd vatten genom att korta ned extraktionstiden.

Coffee

coffee beans
seeds from a coffee bush (which are ground or crushed to make coffee grinds which are used to make the drink coffee)

white coffee
coffee with milk

black coffee
coffee without milk

skinny coffee
coffee with skimmed (or low-fat) milk

espresso
a small measure of strong, dark coffee

latte
one measure of espresso and milk

cappuccino
one measure of espresso and hot, frothy milk (milk which is whipped until it forms lots of tiny bubbles) and often powdered chocolate on the top

filter coffee
coffee made by slowly pouring boiling water through crushed coffee beans in a coffee filter (thin paper which allows only the liquid to flow through, not the beans or the powder)

instant coffee
coffee made by adding boiling water to coffee powder (it is made very quickly because you don't need to filter the coffee)

caffeine (uncountable)
a chemical, found in coffee (and tea), which is a stimulant (something which makes people more active)

decaffeinated coffee / decaf coffee
coffee that has been treated so that the caffeine (a chemical substance in coffee or tea) has been removed

strong / weak
two adjectives used to describe coffee with a full flavour / lacking in flavor

THE VOCABULARY OF A BARISTA:Coffee Vocabulary

Acidity – The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.

Americano – A shot or two of espresso that has been poured into a cup, which is then filled with hot water.

Aroma – The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.

Barista – A person who makes coffee drinks as a profession.

Bitter – The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter. Over-extraction (too little coffee at too fine a grind) can cause a bad bitterness.

Bland – The pale flavour often found in low grown robusta coffees. Also caused by under-extraction (too little coffee or too course a grind).

Blend – A mixture of two or more individual varietals of coffee.

Body – The tactile impression of the weight of the coffee in the mouth. May range from thin to medium to full to buttery to syrupy.

Briny – The salty sensation caused by excessive heat after brewing (truck-stop coffee).

Caffè Mocha – This can be prepared a variety of ways. Basically this is a chocolate Caffè latte. Often prepared with whipped cream on top.

Cappuccino – A shot or two of espresso poured into a cup which is then filled with half steamed milk and half foam milk so that it is one third coffee, one third milk and one third milk foam.

Cupping – While tasting wine is called ”tasting”, tasting coffee is called “cupping”.

Demitasse - A small cup used for serving espresso. It is a French term meaning ‘half cup’.

Doppio – A double shot of espresso. Also see solo.

Caffeine – The drug contained in coffee. A bitter white alkaloid derived from coffee (or tea) and used in medicine for a mild stimulant or to treat certain kinds of headache. Found in very small quantities in the coffee beans. Soluble in water and alcohol.

Crema – The caramel coloured foam that appears on top of a shot of espresso during the brewing period. It should remain for at least one minute. If your Crema is gone then you waited too long…or you received a bad shot! The crema makes a ‘cap’ which helps retain the aromatics and flavors of the espresso within the cup – the presence of crema indicates an acceptable brew… Crema is due to colloids and lipids forced out into an emulsion under the pressure of an espresso machine.

Earthy – The spicy “of the earth taste” of Indonesian coffees.

Espresso – A brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso.

Espresso Lungo – A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the Caffèine, in most shops this merely produces a bitter cup. (Sometimes because of overextraction.)

Espresso Macchiato – Espresso with a minimal amount (or “mark”) of steamed milk on top.

Espresso Ristretto – Literally “restricted” espresso. A shorter draw. The goal being a thicker and more flavourful espresso.

Exotic – Unusual aromatic and flavor notes, such as berry or floral.

Flavour – The total impression of Aroma, Acidity and Body.

French Press – A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot. Also referred to as plunger pot, or cafetiere.

Froth or Foam – Milk which has been made thick and foamy by aerating it with hot steam.

Hard Bean – Coffee grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown above 4,500 feet is referred to as strictly hard bean. This terminology says that beans grown at higher altitudes mature more slowly and are harder and denser than other beans and are thus more desirable.

Latte – Prepared by pouring milk into the espresso.

Peaberry – Normally, each coffee cherry contains two beans. Occasionally, a cherry will form with only one bean. These are called peaberries and are frequently separated and sold as its own distinct varietal. New Guinea is one of the more popular ones.

Portafilter – The cupped handle on an espresso machine which holds the finely ground coffee during the brewing process.

Solo – A single shot of espresso. Also see doppio.

Soft Bean – Describes coffee grown at relatively low altitudes (under 4,000 ft). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean.

Spicy – The flavour of particular spices.

Sweet – Smooth and palatable coffee that is free from defects and harsh flavors.

Tone – The appearance or colour of coffee. Usually in three tones – light, medium and dark.

Varietal – The term used for the coffee that comes from a geographical region. A Sumatra, Kenya, Costa Rica or a Java are varietals. As in wine, soil, climate and cultivation methods affect the taste of your coffee. The term varietal is actually a misnomer, since Arabica coffee plants are basically of the same species, unlike wine grapes, which come from different species of grape vines.

Winy – A flavor reminiscent of fine red wine. Kenya AA coffee is one of the most notables.

Coffee Vocabulary
Acidity. A word used to describe a coffee characteristic. The pleasant tartness of a fine cup of coffee, usually sensed on the sides of the tongue. One of the tasting categories used by coffee tasters to evaluate a coffee.

Arabica, or Coffea Arabica. The most widely grown species of the coffee plant. Dramatically superior in quality to the other major coffee species, Coffea canephora, or Robusta. All specialty or gourmet coffees come from the Arabica trees.

Aroma. The fragrance resulting from brewing coffee. One of the tasting categories used by coffee tasters to evaluate a coffee.

Balance. A term used to describe the taste of a coffee where no single characteristic overwhelms the others.

Bird Friendly. A certification given to coffees grown on farms where a minimum amount of tree cover has been maintained, leaving a natural habitat for native birds.

Blade Grinder. A small kitchen appliance with a blender-type blade used to grind coffee. Results in uneven coffee particles, but is usually inexpensive.

Blend. A mixture of two or more single origin coffees.
Body. The sensation of texture or thickness in coffee. One of the tasting categories used by coffee tasters to evaluate a coffee.

Bourbon. A botanical variety of Coffea Arabica. Var. Bourbon first appeared on the island of Bourbon, now Réunion. Many Latin-American coffees are from this variety.

Café au Lait. A coffee drink consisting of 1/3 brewed coffee and 2/3 steamed milk.
Caffé Latté. An espresso drink consisting of a small amount of espresso and a large amount of steamed milk.

Caffeine. A stimulant occurring naturally in coffee and tea.

Cappuccino. An espresso drink consisting of several shots of espresso with a small amount of steamed and frothed milk.

Caturra. A botanical variety of the coffea arabica species developed relatively recently because of its faster rate of growth and resistance to disease.

Chaff. Paper-thin flakes of the inner-most skin of the coffee bean, which separate from the bean during the roasting process.

Cherry. The fruit of the coffee tree. Each cherry contains two coffee seeds, or beans.

Chicory. The root of the endive plant. It is roasted, ground, and added to coffee to create New Orleans style coffee.

Complexity. A coffee tasting term used to describe a coffee with very distinct and identifiable variations in the overall flavor.

Crema. The tan colored dense foam layer atop a freshly poured shot of espresso.

Cupping. The procedure used by professional coffee tasters to evaluate and grade coffees. It is a highly defined process of roasting, grinding, and brewing the coffee where the tasters, or cuppers, evaluate coffees based on acidity, body, aroma, and flavor.

Degassing. A natural process that occurs in coffee in the first week or so after roasting, where the coffee gives off carbon dioxide, protecting it from the staling effects of oxygen.

Drip Brewing. A coffee brewing process where water is “dripped” over a basket with ground coffee.

Dry Processed. Coffee processed on the farm by drying the coffee cherry, then removing the dried fruit. Results in a fruity, full-bodied coffee, and done primarily in Brazil, Yemen, and Harrar.

Espresso. A method of brewing coffee perfected in Italy, where hot water is forced through a dense bed of finely ground coffee to quickly produce an intensely flavored, concentrated ounce of beverage.

Espresso Blend. A blend of single-origin coffees blended to produce an espresso drink that has certain flavor qualities as well as a large amount of crema.

Fair Trade Coffee. Coffee that has been purchased from farmers at a “fair” price as determined by international agencies. The true “fairness” varies with the fluctuating market price paid to other farmers, and is sometimes even lower.

Filter Basket. The component of a coffee brewer that holds the filter and ground coffee.

Finish. The sensory experience in the mouth after coffee has been swallowed. Depending on the coffee, the finish may be long or short, and may be very different or very similar to the taste of the coffee.

Flavor. The combination of acidity, body, and aroma in coffee.

Fragrance. The scent of dry coffee immediately after being ground, and before it is brewed.

French Press. Also known as a plunger pot, a manual brewer that separates the coffee grounds from the brewed coffee by means of pushing the grounds to the bottom of the pot using a plunger with a mesh screen.

Green Coffee. Unroasted coffee.

Hard bean. A descriptor used for coffees grown at higher altitudes. These coffees are generally more desirable because the longer growing season and more moderate temperatures produce more flavorful beans. They are denser than coffees grown at lower altitudes.

High Grown. Arabica coffees grown at elevations of 3,000 feet or higher.

Italian Roast. Very dark roasted coffee.

Kopi Luak. Coffee brewed with coffee beans which have passed through the digestive tract of the Indonesian mammal called the luak (or civet). It is one of the most expensive coffees in the world, due to its very limited supply.

Macchiato. Either a shot of espresso marked with a small amount of frothed milk, or a glass of hot frothed milk stained with espresso.

Maragogipe (Mah-rah-goh-shzee-peh). Elephant Bean. A variety of coffea arabica grown traditionally in Brazil, and
known for its extremely large, porous beans. It is seldom used any more due to the poor quality of the cup.

Monsooned Coffee, Monsooned Malabar. Coffee from southern India deliberately exposed to monsoon winds in open warehouses.

Natural Coffee. See Dry Processed coffee.

Organic Coffee. Coffee certified by a third-party agency as having been grown and processed free of pesticides, herbicides, other chemicals.

Patio Drying. A method of drying coffee on the farm by spreading it in thin layers out on open patios.
Peaberry. A small coffee bean that forms in the cherry when one seed, instead of two, forms in the cherry. They often produce a lighter, brighter cup.

Percolation. A coffee brewing method where hot water is forced up and out the top of a tube to filter down through a bed of ground coffee. Often produces a bitter, over-extracted cup.

Portafilter. A metal object that holds finely ground espresso blend coffee and which is clamped onto the espresso machine to make espresso.

Quakers. Defective coffee beans that stay light colored throughout the roasting process.
Rioy, Rio. A defect occurring in the drying process of green coffee resulting in a medicinal, iodine-like flavor. Originally found in coffees from Rio, Brazil.

Robusta, Coffea Canephora. A coffee species accounting for about 30% of the world’s production of coffee. Has a higher caffeine content than Arabica, but is inferior in taste. Is inexpensive and easy to grow. It is found in instant coffees and many pre-ground commercial coffee blends. It is not used in the specialty coffee market except as a body-enhancer in some espresso blends.

SCAA. Specialty Coffee Association of America. An important association of specialty coffee growers, importers, roasters, wholesalers, and retailers of specialty coffee.

Semi-dry Processed Coffee, Pulped Natural Coffee, Semi-Wet Processed Coffee. A method of processing coffee where the skin of the coffee fruit is removed, and the cherry dries with the mucilage still adhering to the bean. Practiced primarily in Brazil, and occasionally in Sumatra.

Shade Grown. Coffee grown under a tree canopy. Arabica coffee is traditionally grown this way in most of Central America and South America, and in many parts of Africa, Indonesia, and India.

Specialty Coffee. The practice of identifying and selling coffee by country of origin, roast, or blend, rather than by brand or trademark. Also refers to the culture of treating these coffees as “gourmet” coffees.

Strictly Hard Bean (SHB). The highest grade designation based on growing altitude. Applies to coffees grown in Costa Rica, Guatemala, and Panama.

Strictly High Grown. The highest grade designation based on growing altitude. Applies to coffees grown in El Salvador and Mexico.

Sustainable Coffee. A vaguely defined category of environmentally friendly coffee. The SCAA is trying to better define the guidelines for a truly sustainable method of producing coffee.

Turkish Coffee, Middle Eastern Coffee. Coffee made with very finely ground coffee, brought to a boil, in some cases three times, and served with the grounds.

Viennese Roast. Coffee roasted slightly darker than the typical American norm, but not as dark as a French, or Espresso roast. May also refer to a blend of coffees including dark roasted beans and medium roasted beans.

Wet Processed Coffee. Coffee processed on the farm by removing the skin and pulp while the fruit is still fresh, and the beans are allowed to sit in tanks where enzymes further remove the fruity material, resulting in a very clean bean.

Whole Bean Coffee. Coffee that has not been ground.

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