Keywords for Coffee Drinkers
Contents：
1. Getting Started
2. Coffee Brewing Tips
3. Coffee Tasting
4. Coffee Life
5. Coffee Producing Regions
6. Coffee Processing Methods
7. Coffee Association/Awards
It's almost five years since Justin Coffee Classroom started! Every Friday, we will share simple and easy-to-follow coffee knowledge, from the introduction, pour-over skills, coffee taste and even the introduction of the origin. Today, we will review the popular coffee keywords, so that when you are in a coffee shop, chatting is more convenient.
1、Getting Starte
1. Estate Coffee/Single Estate Coffee
Estate coffee is the concept of a single coffee manor. It pays attention to the clear and traceable source of coffee beans, including a clear country, production area, manor/cooperative/processing plant, and does not use mixed beans to make coffee. Broadly speaking, it is also called single-origin coffee.
2. High Altitude
The coffee quality is positively correlated with the planting altitude. The higher the altitude, the better the coffee quality. Coffee beans grown at higher altitudes have a sweeter, richer flavor.
3. Roast and Flavor
The flavor of coffee increases or decreases with the increase of roasting degree. The aroma of raw beans decreases to a small amount after medium and dark roasting, and then only the flavor of dark roasting remains. Good green beans will bring out the flavor of raw beans with light roasting.
4. Aging process
Freshly roasted coffee beans will generate a large amount of carbon dioxide and gas inside. Through the aging process, aromatic substances and oils will be fused and the gas will be released, making it easier for aromatic substances to be extracted through brewing.
5. One Way Degassing Valve
There is a button-like object on the coffee bean bag called an “Degassing Valve,” which is a device that allows air to flow out but not in, which can effectively slow down the aging of coffee beans.
6. Nitrogen-filled packaging
The presence of oxygen (O2) will cause the coffee powder to quickly oxidize and lose its aroma. By injecting nitrogen (N2) gas exchange, the oxidation of coffee oil and the effect of enzymes are avoided, and the shelf life of drip coffee is effectively extended.
2、Coffee Brewing Tips
1.(Pour-over Coffee / Hand-drip Brewing)
Drip Filtration is a type of coffee in which hot water is poured into the coffee powder, and the coffee is "drip-filtered" through filter paper and a filter cup.
2.Pour-over brewing parameters
Recommended brewing data for pour-over coffee. It usually includes the powder to water ratio, the grinding size of coffee powder, brewing water temperature, brewing time, etc.
3.Powder to water ratio
The ratio of ground coffee to brewing water. The powder to water ratio often used for pour-over coffee is 1:12-1:15.
4.Extraction Rate
The ratio of soluble substances extracted from coffee beans. Generally, the extraction rate will fall between 18% and 22%.
5.Extraction time
The time that the coffee powder is in contact with water is an important factor for brewing a good cup of coffee. The longer the extraction time, the higher the extraction rate; but the longer the extraction time, it will also cause over-extraction.
6.Soluble Substances
Soluble substances refer to substances in coffee beans that can be dissolved in water.
7.Blooming
Blooming is the first pouring of water for brewing, which allows the coffee powder to soak and degassing at the same time, which helps to dissolve the soluble substances and aromatic substances in the coffee completely and evenly.
8.Channel Effect
Water has the physical property of flowing to a place with less resistance. If a “channel” is created in the coffee powder, this will make the coffee close to the channel to be extracted more; other parts flow too low or no water at all, resulting in insufficient extraction , resulting in uneven caffeine extraction.
9.Particle Size Distribution
The degree of coffee powder size distribution; if it is indicated by a vector coordinate graph, the horizontal axis is the small to large powder, and the vertical axis is the number of each powder; the wider the particle size distribution, the greater the difference in particle size; the narrower the distribution, the greater the difference in particle size. The more consistent the particle size, the better the control of brewing.
10.Structures
Coffee has a structured sense, which is rich and clear in flavor without being mixed, which is full of various flavors and tastes.
3、Coffee Tastin
1.36 flavors of coffee
Specialty Coffee Association (SCA) evaluation training materials, 36 kinds of flavor essential oils in 36 small bottles, as training olfactory memory, and let cuppers have a common language to describe the aroma of coffee.
2.Coffee Taster's Flavor Wheel
Co-designed by the Specialty Coffee Association of America and the World Coffee Research Laboratory (WCR), the picture comprehensively describes the flavor description of coffee to assist in coffee tasting and cupping.
3.(Q Grader)
CQI certification is obtained after a series of sensory course corrections and high-intensity tests. The test subjects include cupping, olfactory test, taste test, organic acid identification, roasting degree test, roasted bean grading, green bean grading and coffee basic knowledge test.
4.Dry Aroma/Wet Aroma/Flavors
Dry aroma - the aroma of the grinded coffee before they are infused with hot water
Wet aroma - the wet aroma of coffee powder after poured into hot water
Flavors - the diffusion of coffee in the mouth, that is, all the combined impressions felt by the mouth entering all the taste senses until passing through the nasal cavity.
5.The Gold Cup Standard
The Gold Cup Standard was first proposed by Dr. Lockhart of Massachusetts Institute of Technology (MIT) in the 1960s. After several revisions, the Gold Cup Standard is different in different countries. The source of its guidelines is from market research, and most people think that coffee in a certain strength and extraction rate range is delicious. This interval is: strength concentration 1.15%~1.55%; extraction rate 18%~22%.
6.Maillard Reaction
Maillard Reaction is the non-enzymatic browning reaction in food heating process. When reducing sugars and amino acids (proteins) in green coffee beans are roasted, a series of complex reactions occur and resulting in the formation of brown-black macromolecular substances melanoidins, and thousands of different odor molecules. These substances provide coffee with a pleasant and delicious flavor and attractive color.
7.Total Dissolved Matter (TDS)
The TDS value can reflect the total ion content in water, such as calcium, magnesium, sodium, potassium ions and carbonate ions, bicarbonate ions, chloride ions, sulfate ions and nitrate ions. We recommend the water quality suitable for brewing coffee: TDS is 75~250ppm, and the ideal value is 150ppm.
8. Harshness
When the coffee is over-brewed or over-extracted, you will feel that the cup of coffee has a “bitter” taste, which is the so-called “Harshness,” which will produce a heavy and uncomfortable feeling on the palate.
9. Threshold
Threshold, also known as critical value, refers to the lowest or highest value that a feeling can produce, and also refers to the minimum stimulus intensity required to release a behavioral response.
4、Coffee Lif
1.Antioxidant
Antioxidants are molecules that neutralize free radicals. When the body is constantly attacked by free radicals, antioxidants can effectively eliminate free radicals and reduce the threat of civilized diseases; coffee has a variety of antioxidants.
2. Coffee Polyphenols
Coffee polyphenols (eg, chlorogenic acid) are natural compounds, which have many health-promoting properties such as antioxidant, anti-inflammatory, anticancer, antidiabetic and antihypertensive properties.
3.Oat Milk Latte
Café Latte is made by replacing milk with oat milk and adding espresso liquid.
5、Coffee Producing Region
1.(YCFCU) Yirgacheffe Union (YCFCU)
Ethiopian Yirgacheffe Coffee Farmers Cooperative Union represents 26 cooperatives located in the Gedeo district of Ethiopia. It is a coffee bean exporter recognized by the Ethiopian government and is a system jointly maintained by grassroots farmers. On the one hand, farmers are exempted from the unequal treatment of being chipped by private processing plants, it also provides a channel for international buyers to directly face the village cooperatives.
2. Kenya AA
AA refers to the largest grade of green coffee beans in the size grading, and the area that is often graded by this is Kenya or New Guinea. From largest to smallest, they are AA, AB, PB, etc.
3. Emerald Manor
The world-renowned Emerald Estate in Poquet, Panama, is certified by the Rainforest Alliance for the care of its natural environment. It’s world-famous for its geisha variety.
4.Taiwan Coffee
The specialty of Taiwanese coffee is the sweet aftertaste. In order to produce high-quality specialty coffee, Taiwan has extremely strict requirements on green coffee beans and adopts the method of manual picking. The famous Alishan coffee is carefully selected by Justin Coffee.
5.Gold Mandheling
After strict quality control, the beans are manually picked four times, and defective beans are removed, only even and large beans are selected, which are called “Golden Mandheling.”
6. Red Cherry Project
It’s a project to encourage Ethiopian farmers to produce better quality coffee beans, by designated manual harvesting of 100% ripe red coffee cherries, providing financial loans to support hardware equipment, providing production and processing knowledge and other technologies, and building high-quality coffee cupping experiments continue to improve the quality of coffee.
7.G1- Grade 1
In Ethiopia, according to physical characteristics and cupping quality scores, it can be divided into 9 grades from G1 to G9. This is the grading method of the Ethiopian Commodity Exchange (ECX). Grade 1-G1 is the highest grade in the Ethiopian coffee grading system.
6.Coffee Processing Methods
1.Natural Process
It is also known as natural drying method. The coffee cherries are dried in the sun and then peeled. During the long-term exposure process, green beans absorb the flavor of the cherry peel and pulp, which is making the fuller sweetness of the coffee and easy to produce a fermentation aroma and a unique aroma.
2.Natural Wine Fermentation Process
The fermentation method is similar to the fermentation method of red wine, and the processing steps are similar to natural process, but the fermentation time is longer. It increases the sweetness and structure of coffee, and the flavor is similar to the fermented flavor of red wine.
3.Pulped Natural Process
It’s a way of processing green beans in Brazil. The outer peel and part of the pectin layer are removed, and then dried in the sun, similar to the yellow honey treatment in the Honey Process, which can increase the flavor and sweetness.
4.Washed Process
After removing the peel and pulp, coffee cherries are soaked in water for fermentation in a fermentation tank to remove the pectin mucous membrane, then washed with water, and dried in the sun or machine to have rich acidity.
5.Semi Washed Process
It is the unique green bean processing method in Sumatra, Indonesia. The coffee cherries are preliminarily washed, fermented, and exposed to the sun for one to two days, that is, the husks are first peeled off and then continue to dry, to shorten the drying time of the green beans. About two more days of drying time will reduce the moisture content of the green coffee beans to the storage target.
6.Honey Process
It is in between natural and washed method. after removing the peel and pulp, the fermentation tank is not used, and the pectin mucosa is preserved in the sun. The pectin layer retains a high proportion of sugar and acidity, and the flavor is between the sun drying method and the water washing method.
7.Passion Honey Process
After the peel and pulp are removed from coffee cherries, 80% of the pectin is retained and dried in the sun. Compared with the traditional honey process, the drying time is prolonged and the drying is carried out in a low temperature environment. This method has a strong tropical fruit tone.
8.Anaerobic Fermentation Process
Under anaerobic conditions, the organic matter in the green beans is decomposed through fermentation, which changes the flavor of the coffee. The anaerobic conditions allow the coffee fermentation process to produce more aromatic substances.
7、Coffee Association/Awards
1.Cup of Excellence (COE)
The Cup of Excellence is the world's most prestigious coffee bean competition, held annually in 12 countries by the non-profit Alliance for Coffee Excellence (ACE). The professional jury selects the winning coffee with a score of higher than 86 among thousands of coffees (up to 40 coffees are selected), and then selects the winning order and sells it through online bidding.
2.Best of Panama (BOP)
It is the world's iconic Panamanian green bean competition, which has been held since 1996. The purpose of the establishment of the Panama Specialty Coffee Association is to establish a platform to improve the Panamanian coffee farmers and improve the high quality of specialty coffee.
3.Coffee Quality Institute (CQI)
Originated from SCAA, it is now operating independently. In order to improve the quality of global high-quality coffee, define high-quality coffee standards, optimize the production quality and quantity of farmers in region, and promote the training system for coffee quality appraisers, it is not only an international indicator, but also enhances the industry's sustainable development.
8、Others
1.Roasting Curve
A graph of changes in temperature and time is recorded during coffee roasting, with time on the horizontal axis and temperature on the vertical axis.
2.Rate of Rise (ROR)
Rate of Rise is the heating rate per minute when roasting coffee beans. It is commonly used as a unit of 30 seconds in foreign countries.
Recommended Products:
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures
We are happy to hear from you.
