{"id":78939,"date":"2020-07-07T11:01:23","date_gmt":"2020-07-07T18:01:23","guid":{"rendered":"https:\/\/royalcoffee.com\/?page_id=78939"},"modified":"2022-11-15T14:39:34","modified_gmt":"2022-11-15T22:39:34","slug":"brew-glossary","status":"publish","type":"page","link":"https:\/\/royalcoffee.com\/brew-glossary\/","title":{"rendered":"Brew Glossary"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Coffee Hero Section” _builder_version=”4.16″ locked=”off” global_colors_info=”{}”][et_pb_fullwidth_header title=”Coffee Brewing Glossary” subhead=”An Almost Comprehensive Glossary of Brewing Terms ” text_orientation=”center” content_max_width_last_edited=”off|desktop” _builder_version=”4.16″ title_font=”||||||||” title_text_align=”center” title_font_size=”48px” title_letter_spacing=”0.05em” title_line_height=”1.5em” content_font=”||||||||” content_font_size=”20px” subhead_font=”Nunito|600|||||||” subhead_font_size=”20px” subhead_line_height=”1.9em” background_color=”#4f4f4f” background_image=”https:\/\/cdn.royalcoffee.com\/wp-content\/uploads\/2019\/02\/21121237\/coffee-brewing-e1744313223315.jpg” background_blend=”overlay” custom_button_one=”on” button_one_text_size=”15px” button_one_bg_color=”#dca57d” button_one_border_width=”10px” button_one_border_color=”#dca57d” button_one_border_radius=”0px” button_one_letter_spacing=”3px” button_one_font=”Oswald|||on|” button_one_use_icon=”off” custom_margin=”||||false|false” custom_padding=”4.6%||5.9%||false|” animation_style=”fade” animation_starting_opacity=”50%” animation_speed_curve=”ease-in” title_font_size_tablet=”42px” title_font_size_phone=”38px” title_font_size_last_edited=”on|phone” content_font_size_tablet=”” content_font_size_phone=”16px” content_font_size_last_edited=”on|phone” button_one_border_color_hover=”#c99872″ button_one_border_radius_hover=”0px” button_one_letter_spacing_hover=”3px” button_one_bg_color_hover=”#c99872″ global_colors_info=”{}” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”on” button_one_border_color__hover=”#c99872″ button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”on” button_one_border_radius__hover=”0px” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”3px” button_two_letter_spacing__hover_enabled=”off” button_one_bg_color__hover_enabled=”on” button_one_bg_color__hover=”#c99872″ button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_fullwidth_header title=”Check Out The Crown’s Online Classes.” _builder_version=”4.11.0″ title_level=”h5″ title_font=”|700|||||||” title_text_align=”center” link_option_url=”https:\/\/royalcoffee.com\/online-classes\/” link_option_url_new_window=”on” hover_enabled=”0″ global_colors_info=”{}” background_color=”#C1A66B” sticky_enabled=”0″][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ background_enable_color=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.16″ custom_padding=”32px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ background_enable_color=”off” custom_padding=”|20px||20px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Acetic Acid” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

\u00a0<\/span>The acid\u00a0<\/span><\/span><\/span>commonly associated with vinegar, giving marinades, mustard, ketchup, vinaigrettes<\/span><\/span>,<\/span><\/span>\u00a0<\/span>and salad dressings their tang.<\/span><\/span>\u00a0<\/span>I<\/span><\/span>n coffee and other food products it is often\u00a0<\/span><\/span><\/span>a byproduct<\/span><\/span>\u00a0<\/span>of fermentation.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Acidity” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The bright,\u00a0<\/span><\/span><\/span>tart\u00a0<\/span><\/span><\/span>sensation that enlivens the taste of coffee: without acidity, coffee is dull and flat.\u00a0<\/span><\/span><\/span>Acids are chemical compounds that react with bases and contribute to acidity by donating hydrogen ions (protons). Coffee generally has a<\/span><\/span>\u00a0<\/span>slightly acidic<\/span><\/span>\u00a0<\/span>pH around\u00a0<\/span><\/span><\/span>5,<\/span><\/span>\u00a0<\/span><\/span><\/span>however,<\/span><\/span>\u00a0<\/span>this measurement is generally unrelated to the sensor<\/span><\/span>y<\/span><\/span>\u00a0<\/span>analysis of perceived acidity.\u00a0<\/span><\/span><\/span>There are many different types of organic acids that can be found in coffee, the\u00a0<\/span><\/span><\/span>most common<\/span><\/span>ly discussed<\/span><\/span>\u00a0<\/span>being\u00a0<\/span><\/span><\/span>malic<\/span><\/span>,\u00a0<\/span><\/span><\/span>citric<\/span><\/span>,<\/span><\/span>\u00a0<\/span>tartaric<\/span><\/span>,<\/span><\/span>\u00a0<\/span>lactic,<\/span><\/span>\u00a0<\/span>and<\/span><\/span>\u00a0<\/span>acetic acids<\/span><\/span>,\u00a0<\/span><\/span><\/span>although\u00a0<\/span><\/span><\/span>quinic<\/span><\/span>\u00a0<\/span>and\u00a0<\/span><\/span><\/span>chlorogenic<\/span><\/span>\u00a0<\/span>acids appear in much higher concentration<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Aftertaste” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Any lingering flavor experienced after the food or drink is consumed. A pleasant aftertaste is a defining quality of coffee. Also called the \u201cfinish\u201d, this sensation is heavily impacted by\u00a0<\/span><\/span><\/span>retronasal<\/span><\/span>\u00a0<\/span>olfaction<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Aroma” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The smells produced by a brewed coffee, which can be perceived either\u00a0<\/span><\/span><\/span>orthonasally<\/span><\/span>\u00a0<\/span>or\u00a0<\/span><\/span><\/span>retronasally<\/span><\/span>. In\u00a0<\/span><\/span><\/span>cupping<\/span><\/span>, aroma also refers specifically to the smell of brewed coffee, as opposed to the smell of dry coffee, which is referred to as\u00a0<\/span><\/span><\/span>fragrance.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Auto Volumetric (AV) Espresso Machine” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A machine that can be programed by the\u00a0<\/span><\/span><\/span>barista<\/span><\/span>\u00a0<\/span>to dispense a precise amount of<\/span><\/span>\u00a0<\/span>brew<\/span><\/span>\u00a0<\/span>water through the\u00a0<\/span><\/span><\/span>puck\u00a0<\/span><\/span><\/span>at the touch of a button, saving the barista from having to stop the shot manually. AV machines may also have\u00a0<\/span><\/span><\/span>scales built into the drip tray<\/span><\/span>,<\/span><\/span>\u00a0<\/span>which measure the\u00a0<\/span><\/span><\/span>brew yield\u00a0<\/span><\/span><\/span>of the\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>\u00a0<\/span>and can be programmed to reach a specific yield.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

B<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Barista” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A coffee professional responsible for brewing and serving a variety of delicious beverages from behind the counters of coffee establishments.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Bitterness” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

One of the five basic taste sensations. Though often perceived as unpleasant, bitterness is an inherent characteristic in coffee. Bitterness arises from\u00a0<\/span><\/span><\/span>several<\/span><\/span>\u00a0<\/span>compounds in a coffee, including caffeine, melanoidins, tannins, and many others.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Blonding” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

This is a physical and visual change in the stream of\u00a0<\/span><\/span><\/span>espresso\u00a0<\/span><\/span><\/span>dripping into the\u00a0<\/span><\/span><\/span>demitasse,\u00a0<\/span><\/span><\/span>due to the<\/span><\/span>re being<\/span><\/span>\u00a0<\/span>fewer\u00a0<\/span><\/span><\/span>solubles<\/span><\/span>\u00a0<\/span>at the end of an\u00a0<\/span><\/span><\/span>extraction\u00a0<\/span><\/span><\/span>than the beginning. At the start of a shot<\/span><\/span>,<\/span><\/span>\u00a0<\/span>the stream<\/span><\/span>\u2014<\/span><\/span>full<\/span><\/span>\u00a0<\/span><\/span><\/span>of coffee solids washed out of the grounds<\/span><\/span>\u2014<\/span><\/span>will<\/span><\/span>\u00a0<\/span><\/span><\/span>look rich reddish-brown, whereas during\u00a0<\/span><\/span><\/span>blonding<\/span><\/span>\u00a0<\/span>it becomes paler and golden-yellow.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Bloom” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The first phase in an\u00a0<\/span><\/span><\/span>infusion brew<\/span><\/span>. A small amount of water is poured over the coffee grounds in order to fully saturate the grounds and release some of the\u00a0<\/span><\/span><\/span>CO<\/span><\/span>2\u00a0<\/span><\/span><\/span>.<\/span><\/span>\u00a0<\/span>This allows for less\u00a0<\/span><\/span><\/span>turbulence<\/span><\/span>\u00a0<\/span>and more even\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>\u00a0<\/span>in the rest of the brew. Sometimes called\u00a0<\/span><\/span><\/span>preinfusion<\/span><\/span>, particularly when brewing\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Body” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A description of a coffee\u2019s\u00a0<\/span><\/span><\/span>mouthfeel<\/span><\/span>. It can be described using its heaviness<\/span><\/span>, tactility, or feeling of thickness in the mouth and throat<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Brew Basket” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The part of a brew device that holds\u00a0<\/span><\/span><\/span>ground\u00a0<\/span><\/span><\/span>coffee and allows water to drain through<\/span><\/span>\u00a0<\/span>the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>. In a<\/span><\/span>n\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>\u00a0<\/span><\/span><\/span>portafilter<\/span><\/span>, the brew basket\u00a0<\/span><\/span><\/span>also acts as<\/span><\/span>\u00a0<\/span>the\u00a0<\/span><\/span><\/span>filter<\/span><\/span>,<\/span><\/span>\u00a0<\/span>with<\/span><\/span>\u00a0<\/span>perforat<\/span><\/span>ed by\u00a0<\/span><\/span><\/span>many\u00a0<\/span><\/span><\/span>precisely placed holes\u00a0<\/span><\/span><\/span>directly in the basket. Other brewers<\/span><\/span>\u00a0<\/span>–\u00a0<\/span><\/span><\/span>especially batch brewers<\/span><\/span>\u00a0<\/span>–<\/span><\/span>\u00a0<\/span>have baskets that are designed to hold a paper filter<\/span><\/span>\u00a0<\/span>and usually\u00a0<\/span><\/span><\/span>have a few large drainage holes<\/span><\/span>.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Brew Bed” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Gr<\/span><\/span>ou<\/span><\/span>nds that settle to the bottom of the brewer during and after\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>, forming a sedimentary\u00a0<\/span><\/span><\/span>base<\/span><\/span>. An evenly extracted brew bed\u00a0<\/span><\/span><\/span>usually looks<\/span><\/span>\u00a0<\/span><\/span><\/span>superficially\u00a0<\/span><\/span><\/span>flat when the brew water has drained out.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Brew Gasket” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Flat rubber rings used in the\u00a0<\/span><\/span><\/span>group head<\/span><\/span>\u00a0<\/span>of an\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>\u00a0<\/span>machine to seal the\u00a0<\/span><\/span><\/span>portafilter<\/span><\/span>\u00a0<\/span>into the group head. The gasket creates a tight seal, preserving pressure and preventing water from leaking out during the brew.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Brew Recipe” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A specific coffee and water\u00a0<\/span><\/span><\/span>dose<\/span><\/span>, often with precise\u00a0<\/span><\/span><\/span>pulse pours<\/span><\/span>\u00a0<\/span>and desired\u00a0<\/span><\/span><\/span>total brew time<\/span><\/span>, that\u00a0<\/span><\/span><\/span>produces<\/span><\/span>\u00a0<\/span>a delicious cup. Finding the right brew\u00a0<\/span><\/span><\/span>recipe can take some trial and error, referred to as\u00a0<\/span><\/span><\/span>\u201c<\/span><\/span>finding a dial<\/span><\/span>\u201d<\/span><\/span>\u00a0<\/span>or\u00a0<\/span><\/span><\/span>\u201c<\/span><\/span>dialing<\/span><\/span>–<\/span><\/span>in<\/span><\/span>\u201d<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Brew Yield” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

How much coffee\u00a0<\/span><\/span><\/span>liquor\u00a0<\/span><\/span><\/span>ends up in the cup after\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Burrs” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Metal or ceramic plates inside a grinder, spaced a precise distance apart<\/span><\/span>,\u00a0<\/span><\/span><\/span>in order to<\/span><\/span>\u00a0<\/span>grind coffee beans<\/span><\/span>. One burr is usually fixed while the other rotates.<\/span><\/span>\u00a0<\/span><\/span><\/span>The mobile burr\u00a0<\/span><\/span><\/span>may be\u00a0<\/span><\/span><\/span>move<\/span><\/span>d<\/span><\/span>\u00a0<\/span>to adjust\u00a0<\/span><\/span><\/span>grind size<\/span><\/span>\u00a0<\/span>by getting closer to or further away from the fixed burr. Burr shape and sharpness can affect grind consistenc<\/span><\/span>y; the two most common are<\/span><\/span>\u00a0<\/span><\/span><\/span>flat burrs<\/span><\/span>\u00a0<\/span><\/span><\/span>and<\/span><\/span>\u00a0<\/span><\/span><\/span>conical burrs<\/span><\/span>. Burrs should be regularly maintained: follow manufacturer instructions for proper maintenance.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

C<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Caramelization” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A non-enzymatic sugar browning reaction brought on by thermal decomposition which results in\u00a0<\/span><\/span><\/span>sweet<\/span><\/span>, nutty flavors and brown color.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Channeling” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The uneven movement of water through a\u00a0<\/span><\/span><\/span>brew bed,<\/span><\/span>\u00a0<\/span>caused by uneven\u00a0<\/span><\/span><\/span>distribution<\/span><\/span>, collections of\u00a0<\/span><\/span><\/span>fines<\/span><\/span>,\u00a0<\/span><\/span><\/span>and\/<\/span><\/span>or pockets of empty space.<\/span><\/span>\u00a0<\/span><\/span><\/span>D<\/span><\/span>istribution<\/span><\/span>\u00a0<\/span><\/span><\/span>and<\/span><\/span>\/or\u00a0<\/span><\/span><\/span>carefu<\/span><\/span>l\u00a0<\/span><\/span><\/span>tamping\u00a0<\/span><\/span><\/span>can<\/span><\/span>\u00a0<\/span>disperse<\/span><\/span>\u00a0<\/span><\/span><\/span>the grounds so that water\u00a0<\/span><\/span><\/span>drains\u00a0<\/span><\/span><\/span>through the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>\u00a0<\/span>or\u00a0<\/span><\/span><\/span>puck\u00a0<\/span><\/span><\/span>evenly.\u00a0<\/span><\/span><\/span>W<\/span><\/span>ater\u00a0<\/span><\/span><\/span>follows<\/span><\/span>\u00a0<\/span>path<\/span><\/span>s<\/span><\/span>\u00a0<\/span>of least\u00a0<\/span><\/span><\/span>resistance and<\/span><\/span>\u00a0<\/span>will be affected by small variations in the coffee distribution. This\u00a0<\/span><\/span><\/span>can result<\/span><\/span>\u00a0<\/span>in an uneven\u00a0<\/span><\/span><\/span>extraction\u00a0<\/span><\/span><\/span>of\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>, as well as a mixture of over- and under-extracted tastes<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Chlorogenic Acid” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A family of acids\u00a0<\/span><\/span><\/span>found in green and roasted coffee,\u00a0<\/span><\/span><\/span>consisting of\u00a0<\/span><\/span><\/span>more than\u00a0<\/span><\/span><\/span>six individual acidic compounds<\/span><\/span>. The\u00a0<\/span><\/span><\/span>primary\u00a0<\/span><\/span><\/span>six are\u00a0<\/span><\/span><\/span>grouped into two\u00a0<\/span><\/span><\/span>main\u00a0<\/span><\/span><\/span>categories: mono-caffeoyl and di-caffeoyl. Di-caffeoyl does not break down during roasting, and<\/span><\/span>\u00a0<\/span><\/span><\/span>it imparts a metallic taste<\/span><\/span>\u00a0<\/span>when present in coffee<\/span><\/span>.\u00a0<\/span><\/span><\/span>During\u00a0<\/span><\/span><\/span>the\u00a0<\/span><\/span><\/span>roastin<\/span><\/span>g<\/span><\/span>\u00a0<\/span>process<\/span><\/span>, m<\/span><\/span>ono-caffeoyl<\/span><\/span>\u00a0<\/span><\/span><\/span>breaks down<\/span><\/span>\u00a0<\/span>slowly<\/span><\/span>,<\/span><\/span>\u00a0<\/span><\/span><\/span>while<\/span><\/span>\u00a0<\/span><\/span><\/span>quinic<\/span><\/span>\u00a0<\/span>and caffeic acid<\/span><\/span>\u00a0<\/span>level increase<\/span><\/span>. This\u00a0<\/span><\/span><\/span>decomposition<\/span><\/span>\u00a0<\/span>increase<\/span><\/span>s<\/span><\/span>\u00a0<\/span>during later stages of roast development<\/span><\/span>,\u00a0<\/span><\/span><\/span>and\u00a0<\/span><\/span><\/span>if taken too far\u00a0<\/span><\/span><\/span>you<\/span><\/span>\u00a0<\/span>end up with\u00a0<\/span><\/span><\/span>a harsh, unpleasant phenolic\u00a0<\/span><\/span><\/span>flavor<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Choking” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The inability of a\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>\u00a0<\/span>to drain water during an\u00a0<\/span><\/span><\/span>infusion brew<\/span><\/span>, typically when\u00a0<\/span><\/span><\/span>fines<\/span><\/span>\u00a0<\/span>clog the bottom of the bed to the point that drainage is significantly restricted.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Citric Acid” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The acid<\/span><\/span>\u00a0<\/span>found naturally in citrus fruits<\/span><\/span>\u00a0<\/span>like\u00a0<\/span><\/span><\/span>lemons and limes. Citric acid produces a tart,\u00a0<\/span><\/span><\/span>sour<\/span><\/span>\u00a0<\/span>taste.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Colloids” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Small (<1\u00a0<\/span><\/span><\/span>u<\/span><\/span>m) undissolved particles dispersed through a liquid. Unlike particles in suspension, colloids\u00a0<\/span><\/span><\/span>are so small that they\u00a0<\/span><\/span><\/span>do not settle out due to gravity and cannot be separated out through filtering or centrifuging. The colloids in milk create the\u00a0<\/span><\/span><\/span>Tyndall Effect<\/span><\/span>, making milk look opaque and bluish-white to our eye.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Conical Burr Grinder” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Conical burrs have\u00a0<\/span><\/span><\/span>one\u00a0<\/span><\/span><\/span>cone-shaped\u00a0<\/span><\/span><\/span>burr<\/span><\/span>\u00a0<\/span><\/span><\/span>that sits inside another\u00a0<\/span><\/span><\/span>hollow\u00a0<\/span><\/span><\/span>cone-shaped\u00a0<\/span><\/span><\/span>burr<\/span><\/span>.\u00a0<\/span><\/span><\/span>These two cones face downwards, and beans are sent through the space between them, which can be adjusted.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Crema” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The light-colored foam that sits on top of a shot of\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>. Crema is a naturally produced emulsion of gas and oil which quickly dissipates. It is an essential part of traditional espresso.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Cupping” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A widely used method of evaluating coffee quality for professional purposes. Standard amounts of coffee are brewed with a simple\u00a0<\/span><\/span><\/span>immersion\u00a0<\/span><\/span><\/span>brew\u00a0<\/span><\/span><\/span>method<\/span><\/span>\u00a0<\/span><\/span><\/span>in cupping bowls, which can then be sampled with spoons. Cupping includes evaluation of\u00a0<\/span><\/span><\/span>fragrance<\/span><\/span>,\u00a0<\/span><\/span><\/span>aroma<\/span><\/span>, flavor,\u00a0<\/span><\/span><\/span>acidity<\/span><\/span>,\u00a0<\/span><\/span><\/span>body<\/span><\/span>,\u00a0<\/span><\/span><\/span>defects,<\/span><\/span>\u00a0<\/span>sensorial descriptors<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/span><\/span>While standardized cupping procedures have been established by organizations such as the SCA<\/span><\/span>\u00a0<\/span>and CQI<\/span><\/span>,\u00a0<\/span><\/span><\/span>there are many different cupping forms\u00a0<\/span><\/span><\/span>that professional cuppers use.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

D<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Days Off Roast” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

The number of days since a roasted coffee has been roasted.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Degassing” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The slow escape of carbon dioxide and nitrogen, among other gasses, from coffee after roasting.\u00a0<\/span><\/span><\/span>Coffee begins degassing as soon as it exits the roaster and begins to cool. For\u00a0<\/span><\/span><\/span>a few hours to a few\u00a0<\/span><\/span><\/span>days after roast, the coffee may be too gassy to extract evenly<\/span><\/span>, and may negatively impact the flavor of the brew<\/span><\/span>. This can be seen by observing the\u00a0<\/span><\/span><\/span>bloom\u00a0<\/span><\/span><\/span>phase of a\u00a0<\/span><\/span><\/span>pour<\/span><\/span>–<\/span><\/span>over<\/span><\/span>. In a fresh, gassy coffee, there will be a lot of expansion, agitation, and bubbling, which actively disturbs coffee\u00a0<\/span><\/span><\/span>distribution\u00a0<\/span><\/span><\/span>and\u00a0<\/span><\/span><\/span>even\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>.\u00a0<\/span><\/span><\/span>Within two to four weeks<\/span><\/span>\u00a0<\/span>the coffee has\u00a0<\/span><\/span><\/span>mostly\u00a0<\/span><\/span><\/span>off-gassed<\/span><\/span>. This can be witnessed during the bloom phase of a pour<\/span><\/span>–<\/span><\/span>over as well, where instead of forming a dome, the coffee grounds remain flat, with no expansion or bubbles<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Demitasse” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A small cup used to serve\u00a0<\/span>espresso<\/span><\/b>. A demitasse typically holds two to three\u00a0<\/span>ounces but<\/span>\u00a0may be larger or smaller depending on\u00a0<\/span>custom and<\/span>\u00a0<\/span>style\u00a0<\/span>preference<\/span>s<\/span>.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Dial\/Dial-in” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The process of finding\u00a0<\/span><\/span><\/span>a favorable<\/span><\/span>\u00a0<\/span><\/span><\/span>brew\u00a0<\/span><\/span><\/span>recipe<\/span><\/span>\u00a0<\/span>of a given coffee, either for personal use or for a period of service. Typically, a\u00a0<\/span><\/span><\/span>barista\u00a0<\/span><\/span><\/span>will repeatedly brew a coffee, carefully manipulating variables with each\u00a0<\/span><\/span><\/span>extraction\u00a0<\/span><\/span><\/span>and evaluate each cup before choosing the recipe that\u00a0<\/span><\/span><\/span>produces<\/span><\/span>\u00a0<\/span>the best flavors.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Distribution” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The way that a\u00a0<\/span><\/span><\/span>dose<\/span><\/span>\u00a0<\/span>of coffee is settled into its\u00a0<\/span><\/span><\/span>filter<\/span><\/span>. In preparing\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>, a\u00a0<\/span><\/span><\/span>barista<\/span><\/span>\u00a0<\/span>may use their finger or a special tool to distribute the coffee evenly in the\u00a0<\/span><\/span><\/span>portafilter\u00a0<\/span><\/span><\/span>before\u00a0<\/span><\/span><\/span>tamping<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Dose” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The amount of dry\u00a0<\/span>coffee\u00a0<\/span>grounds used in a brew, usually measured\u00a0<\/span>by\u00a0<\/span>mass.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

E<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Emulsifier” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A substance that helps\u00a0<\/span><\/span><\/span>stabilize<\/span><\/span>\u00a0<\/span>an\u00a0<\/span><\/span><\/span>emulsion<\/span><\/span>.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Emulsion” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A suspension of one liquid in another, in which neither liquid is fully dissolved but instead one is finely dispersed throughout the other.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Entraining” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The process of injecting air into the body of liquid so that the air is held in suspension.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Espresso” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Brewed coffee produced under pressure in a specialized machine. In specialty coffee, espresso is usually a small beverage, between 20-40g (0.75-2oz), made from finely ground coffee, and brewed under 8-10 bars of pressure with a very short brew time, usually 25 to 40 seconds.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Espresso Puck” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Refers to the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>\u00a0<\/span>of an\u00a0<\/span><\/span><\/span>espresso\u00a0<\/span><\/span><\/span>in the\u00a0<\/span><\/span><\/span>portafilter<\/span><\/span>, so-called because of its distinct disk-like shape.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Extraction” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The\u00a0<\/span>coffee\u00a0<\/span>solids removed from the coffee grounds and flushed into the brew liquid. This can be measured as a percentage of the mass of the\u00a0<\/span>dose<\/span><\/b>, i.e., \u201cThis brew\u00a0<\/span>yielded<\/span><\/b>\u00a0a 20% extraction\u201d, where the extraction percentage is a function of how many dissolved solids are suspended in the brew liquid<\/span>, and how much mass was removed from the original dose of ground coffee<\/span>. In specialty coffee,\u00a0<\/span>between\u00a0<\/span>18 and 22 percent<\/span>\u00a0is often considered \u201cideal<\/span>.<\/span>\u201d<\/span>\u00a0The\u00a0<\/span>barista<\/span><\/b>\u00a0must manipulate and control the rate of extraction for efficiency and taste.\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Extraction Yield Percentage” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The percentage by mass of coffee solids that are dissolved into brewed coffee. Extraction yield %= Beverage Weight (g) x\u00a0<\/span>TDS<\/span><\/b>\u00a0\/ Coffee\u00a0<\/span>Dose<\/span><\/b>\u00a0(g)<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ background_enable_image=”off” custom_padding=”|20px||20px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

F<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Filter” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A\u00a0<\/span><\/span><\/span>semi-permeable\u00a0<\/span><\/span><\/span>barrier<\/span><\/span>. Coffee filters are<\/span><\/span>\u00a0<\/span>generally made from paper or metal,\u00a0<\/span><\/span><\/span>which<\/span><\/span>\u00a0<\/span>allow liquid\u00a0<\/span><\/span><\/span>and dissolved solids\u00a0<\/span><\/span><\/span>to pass through but not\u00a0<\/span><\/span><\/span>coffee\u00a0<\/span><\/span><\/span>grounds<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Fines” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Fines are tiny particles of ground coffee. Roasting makes the coffee\u2019s cellulose brittle, and grinding\u00a0<\/span><\/span><\/span>may\u00a0<\/span><\/span><\/span>shatter it into various sizes. A natural byproduct of this shattering are tiny particles of coffee made up of cell fragments. Although fines will almost always form some percentage of coffee grounds, an excess in fines will create\u00a0<\/span><\/span><\/span>choking\u00a0<\/span><\/span><\/span>and over-<\/span><\/span>extraction<\/span><\/span>. The presence of fines can be limited by using sharp<\/span><\/span>, well calibrated<\/span><\/span>\u00a0<\/span><\/span><\/span>burrs\u00a0<\/span><\/span><\/span>and keeping the grind from getting too fine.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Flat Burr Grinder” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Flat burr grinders have two rings of burrs<\/span><\/span>\u00a0<\/span>which face each other. Coffee is passed between the rings, which are adjusted to a precise distance. Flat burrs\u00a0<\/span><\/span><\/span>generally cause less shattering, and therefore less\u00a0<\/span><\/span><\/span>fines<\/span><\/span>\u00a0<\/span>are created with a flat burr grinder.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Fragrance” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A fragrance is simply the unit of smell or the scent of something<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/span><\/span>I<\/span><\/span>t can only be perceived through our nasal cavity.<\/span><\/span>\u00a0<\/span>In\u00a0<\/span><\/span><\/span>cupping<\/span><\/span>, f<\/span><\/span>ragrance refers specifically to the smell of dry coffee before\u00a0<\/span><\/span><\/span>adding brew water<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

G<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Grind Size” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

The size of the coffee grounds affects how much resistance the water encounters as it is pushed through the grounds. Smaller grind size results in a higher surface area, meaning that more of the coffee is exposed to the water and will therefore\u00a0<\/span><\/span><\/span>extract<\/span><\/span>\u00a0<\/span>faster. Smaller grind size will also restrict the flow of water as it passes through the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>, so that water and coffee spend more time in contact with each other.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Group Head” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The chamber on an\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>\u00a0<\/span>machine where coffee grounds are brewed, sometimes referred to as the brew head. It is pressurized and sealed with\u00a0<\/span><\/span><\/span>a\u00a0<\/span><\/span><\/span>brew\u00a0<\/span><\/span><\/span>gasket\u00a0<\/span><\/span><\/span>once\u00a0<\/span><\/span><\/span>the\u00a0<\/span><\/span><\/span>portafilter\u00a0<\/span><\/span><\/span>is locked into place. The portafilter is inserted into the group head, where it gets showered with pressurized hot water.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

H<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”High-Temperature Short-Time (HTST) Pasteurization” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A method of heat pasteurization used for perishable beverages like fruit and vegetable juices, beer, kosher wine, and some dairy products such as milk.\u00a0<\/span><\/span><\/span>This is sometimes also called\u00a0<\/span><\/span><\/span>flash pasteurizatio<\/span><\/span>n.<\/span><\/span>\u00a0<\/span>The product is heated to a required minimum temperature and held at that temperature for the required time. In the United States dairies are required to heat milk to at least 161F for 15 seconds. This is followed by immediate cooling of the milk.\u00a0<\/span><\/span><\/span>Milk is\u00a0<\/span><\/span><\/span>pasteurized<\/span><\/span>\u00a0<\/span>to kill any pathogenic bacteria that may be present.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Homogenization” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The process by which two or more substances insoluble to each other can be mixed into a permanent\u00a0<\/span><\/span><\/span>emulsion<\/span><\/span>. In\u00a0<\/span><\/span><\/span>homogenized\u00a0<\/span><\/span><\/span>milk, fat droplets are emulsified so that the cream does not separate.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

I<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Immersion Brewing” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A brew method wherein<\/span><\/span>\u00a0<\/span>the grounds are submerged in<\/span><\/span>\u00a0<\/span>the total volume of brew\u00a0<\/span><\/span><\/span>water. A\u00a0<\/span><\/span><\/span>filter<\/span><\/span>\u00a0<\/span>may be used to remove the grounds<\/span><\/span>\u00a0<\/span>once\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>\u00a0<\/span>is complete<\/span><\/span>, or they may simply be allowed to settle or be pushed down to the bottom of the brewer.\u00a0<\/span><\/span><\/span>The rate of\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>\u00a0<\/span>will slow over time as the water reaches saturation.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Infusion Brewing” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A brew method wherein\u00a0<\/span><\/span><\/span>water flow<\/span><\/span>s<\/span><\/span>\u00a0<\/span>through a bed of coffee grounds before passing through a\u00a0<\/span><\/span><\/span>filter<\/span><\/span>, with the addition of fresh hot water with<\/span><\/span>\u00a0<\/span>either in a continuous stream or in<\/span><\/span>\u00a0<\/span>each\u00a0<\/span><\/span><\/span>pulse pour<\/span><\/span>.\u00a0<\/span><\/span><\/span>Infusion brewing\u00a0<\/span><\/span><\/span>extracts<\/span><\/span>\u00a0<\/span>coffee solids\u00a0<\/span><\/span><\/span>more efficiently<\/span><\/span>\u00a0<\/span>because fresh hot water is continually added to the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ custom_padding=”7px|||||” global_colors_info=”{}”]<\/p>\n

L<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Lactic Acid” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

Lactic acid is characterized by the way it changes the\u00a0<\/span><\/span><\/span>mouthfeel<\/span><\/span>\u00a0<\/span>of coffee,\u00a0<\/span><\/span><\/span>making for a smoother\u00a0<\/span><\/span><\/span>body<\/span><\/span>\u00a0<\/span>and causing it to feel slightly creamy in nature, as opposed to the bright intensity of citric or malic aci<\/span><\/span>ds.<\/span><\/span>\u00a0<\/span>Lactic acid fermentation is an important stage in processing many coffees.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Lipid” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A large group of organic substances that do<\/span><\/span>\u00a0<\/span>no<\/span><\/span>t dissolve in water; these include fats, oils, hormones, and certain components of membranes.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Liquid Retained Ratio (LRR)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The measurement of water absorbed and retained by c<\/span><\/span>offee grounds\u00a0<\/span><\/span><\/span>during brewing<\/span><\/span>. A\u00a0<\/span><\/span><\/span>barista<\/span><\/span>\u00a0<\/span>can measure the\u00a0<\/span><\/span><\/span>brew yield<\/span><\/span>\u00a0<\/span><\/span><\/span>to determin<\/span><\/span>e<\/span><\/span>\u00a0<\/span>how much of the brew water was\u00a0<\/span><\/span><\/span>retained and<\/span><\/span>\u00a0<\/span><\/span><\/span>use the difference between the<\/span><\/span>se<\/span><\/span>\u00a0<\/span>two divided by the coffee\u00a0<\/span><\/span><\/span>dose<\/span><\/span>\u00a0<\/span>to find the\u00a0<\/span><\/span><\/span>exact\u00a0<\/span><\/span><\/span>LRR<\/span><\/span>\u00a0<\/span>(<\/span><\/span>LRR<\/span>=<\/span><\/span>[<\/span><\/span>brew water \u2013 brew yield<\/span><\/span>]<\/span><\/span>\/coffee dose<\/span><\/span>)<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/span><\/span>Industry\u00a0<\/span><\/span><\/span>standard<\/span><\/span>\u00a0<\/span><\/span><\/span>assumes<\/span><\/span>\u00a0<\/span>a ratio of 2 grams of water per 1 gram of coffee grounds.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Liquor” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Another word for the brewed coffee liquid.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

M<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Malic Acid” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

The acid\u00a0<\/span><\/span><\/span>found naturally in<\/span><\/span>\u00a0<\/span>green apples<\/span><\/span>,<\/span><\/span>\u00a0<\/span>pears<\/span><\/span>,<\/span><\/span>\u00a0<\/span>and cherries<\/span><\/span>.\u00a0<\/span><\/span><\/span>It\u00a0<\/span><\/span><\/span>can be said to have a\u00a0<\/span><\/span><\/span>smooth<\/span><\/span>er\u00a0<\/span><\/span><\/span>mouthfeel<\/span><\/span>\u00a0<\/span>than other acids but retains a\u00a0<\/span><\/span><\/span>tart taste<\/span><\/span>.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Manual Espresso Machine” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

As opposed to a\u00a0<\/span><\/span><\/span>semi-automatic espresso machine<\/span><\/span>, these machines feature a lever attached to an internal spring and piston assembly.\u00a0<\/span><\/span><\/span>The\u00a0<\/span><\/span><\/span>barista<\/span><\/span>\u00a0<\/span>pulls the lever to engage the\u00a0<\/span><\/span><\/span>assembly and<\/span><\/span>\u00a0<\/span>must then manually release the lever<\/span><\/span>\u00a0<\/span><\/span><\/span>in order to<\/span><\/span>\u00a0<\/span>force hot water through the grounds at high pressure.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Melanoidins” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The complex, brown-<\/span><\/span>colored<\/span><\/span>\u00a0<\/span>compounds formed when sugars and amino acids combine during caramelization. This is what gives coffee (or anything that has been caramelized) its characteristic brown\u00a0<\/span><\/span><\/span>color<\/span><\/span>, and<\/span><\/span>\u00a0<\/span>may contribute to the\u00a0<\/span><\/span><\/span>mouthfeel<\/span><\/span>\u00a0<\/span>of a brewed coffee<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Microfoam” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A foam composed of very small, uniformly sized bubbles having a diameter usually less than 500\u00a0<\/span><\/span><\/span>\u03bcm<\/span><\/span>.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Mouthfeel” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The tactile qualities of coffee\u00a0<\/span><\/span><\/span>liquor\u00a0<\/span><\/span><\/span>in the mouth. Mouthfeel refers to texture and physical sensation on the\u00a0<\/span><\/span><\/span>palate and<\/span><\/span>\u00a0<\/span>is one of the fundamental attributes of\u00a0<\/span><\/span><\/span>coffee\u2019s sensory analysis<\/span><\/span>. Some qualities of mouthfeel\u00a0<\/span><\/span><\/span>include<\/span><\/span>\u00a0<\/span>mouth drying, coating, smooth, astringent, and many others.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

O<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Orthonasal Olfaction” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

The perception of odors from particles inhaled through the nostrils.<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ background_enable_image=”off” custom_padding=”|20px||20px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

P<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Pasteurization” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A process through which a product is treated with heat to eliminate pathogens and extend shelf life. In the US, cow\u2019s milk is often pasteurized through\u00a0<\/span><\/span><\/span>High Temperature Short Time (HTST)<\/span><\/span>\u00a0<\/span>sometimes called flash pasteurization, but there are many alternate methods.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Portafilter” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A portable\u00a0<\/span><\/span><\/span>filter<\/span><\/span>\u00a0<\/span>with handle<\/span><\/span>\u00a0<\/span>used to brew\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>. This part of the espresso machine houses the\u00a0<\/span><\/span><\/span>basket\u00a0<\/span><\/span><\/span>and locks into the\u00a0<\/span><\/span><\/span>group head<\/span><\/span>. Spouted portafilters allow the\u00a0<\/span><\/span><\/span>barista\u00a0<\/span><\/span><\/span>to split shots, meaning the shot runs down two channels attached to the bottom of the filter. Bottomless portafilters let the barista observe the espresso as it\u00a0<\/span><\/span><\/span>extracts<\/span><\/span>\u00a0<\/span>directly out of the basket.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Portafilter Basket” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The<\/span>\u00a0<\/span>espresso<\/span><\/b>\u00a0<\/span>brew basket<\/span><\/b>, a<\/span>\u00a0metal<\/span>\u00a0<\/span>filter<\/span><\/b>\u00a0which holds the ground coffee and allows pressurized water to filter through it.\u00a0<\/span>While they must be a specific diameter to fit in their portafilter, b<\/span>askets can be<\/span>\u00a0deep or shallow often indicated by the terms<\/span>\u00a0single or double<\/span>\u00a0<\/span>(or even triple)<\/span>, and in all cases are intended for a specific\u00a0<\/span>dose<\/span><\/b>\u00a0of ground coffee. These baskets<\/span>\u2019 filters are made up of<\/span>\u00a0perforations that are precisely punched for consistent\u00a0<\/span>extraction<\/span><\/b>.\u00a0<\/span>The<\/span>\u00a0basket\u00a0<\/span>may also be blank, meaning\u00a0<\/span>there is no filtration or perforation<\/span>, which forces hot water back into the machine; blank portafilters are used exclusively for cleaning and maintenance.<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Pour-over Coffee” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A method of\u00a0<\/span><\/span><\/span>infusion brewing<\/span><\/span>\u00a0<\/span>made by pouring water, usually by hand, over a bed of coffee set in a\u00a0<\/span><\/span><\/span>filter<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Preinfusion” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Preinfusion<\/span><\/span>\u00a0<\/span>works under the same principles as the\u00a0<\/span><\/span><\/span>bloom\u00a0<\/span><\/span><\/span>phase of a\u00a0<\/span><\/span><\/span>pour<\/span><\/span>–<\/span><\/span>over<\/span><\/span>, using a small amount of water to\u00a0<\/span><\/span><\/span>saturate\u00a0<\/span><\/span><\/span>the grounds for the first few seconds of brewing. This can help release gasses that might cause turbulence and prevent even\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>. The word\u00a0<\/span><\/span><\/span>preinfusion<\/span><\/span>\u00a0<\/span>is often used to refer to\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>, while<\/span><\/span>\u00a0<\/span>\u201c<\/span><\/span>bloom<\/span><\/span>\u201d is more often used to refer to\u00a0<\/span><\/span><\/span>pour<\/span><\/span>–<\/span><\/span>over<\/span><\/span>\u00a0<\/span>and other methods.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Pulse Pour” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Refers to the use of multiple incremental pours of h<\/span><\/span>ot water added to an\u00a0<\/span><\/span><\/span>infusion brew<\/span><\/span>\u00a0<\/span>after the\u00a0<\/span><\/span><\/span>bloom<\/span><\/span>, rather than a continuous stream<\/span><\/span>. A pulse pour adds fresh, unsaturated water to the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>, which\u00a0<\/span><\/span><\/span>can<\/span><\/span>\u00a0<\/span><\/span><\/span>extract<\/span><\/span>\u00a0<\/span>more<\/span><\/span>\u00a0<\/span><\/span><\/span>soluble<\/span><\/span>\u00a0<\/span>material from the grounds.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

Q<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Quinic Acid” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A phenolic compound<\/span><\/span><\/span>\u00a0<\/span><\/span><\/span><\/span>often formed as a byproduct\u00a0<\/span><\/span><\/span><\/span>of<\/span><\/span><\/span>\u00a0<\/span>the\u00a0<\/span><\/span><\/span><\/span>decomposition\u00a0<\/span><\/span><\/span><\/span>of\u00a0<\/span><\/span><\/span><\/span>chlorogenic<\/span><\/span><\/span>\u00a0<\/span><\/span><\/span><\/span>acid<\/span><\/span><\/span>.<\/span><\/span><\/span>\u00a0<\/span><\/span><\/span>During the roast process,\u00a0<\/span><\/span><\/span><\/span>quinic<\/span><\/span><\/span>\u00a0<\/span>acid levels increase as the levels of chlorogenic acid decrease<\/span><\/span><\/span>.\u00a0<\/span><\/span><\/span><\/span>Quinic<\/span><\/span><\/span>\u00a0<\/span>acid<\/span><\/span><\/span>,<\/span><\/span><\/span>\u00a0<\/span>along with citric and malic<\/span><\/span><\/span>,<\/span><\/span><\/span>\u00a0<\/span><\/span><\/span><\/span>make up<\/span><\/span><\/span>\u00a0<\/span>a\u00a0<\/span><\/span><\/span><\/span>large<\/span><\/span><\/span>\u00a0<\/span>portion of coffee’s acid content.<\/span><\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

R<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Refractometer” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A device used to measure the\u00a0<\/span><\/span><\/span>Total Dissolved Solids\u00a0<\/span><\/span><\/span>in a liquid.<\/span><\/span>\u00a0<\/span><\/span><\/span>Refractometers measure\u00a0<\/span><\/span><\/span>TDS<\/span><\/span>\u00a0<\/span>by interpreting refracted light\u00a0<\/span><\/span><\/span>through a liquid solution.\u00a0<\/span><\/span><\/span>The number of solids suspended in a liquid affects the way light is refracted through it, allowing for an accurate reading of\u00a0<\/span><\/span><\/span>their concentration<\/span><\/span>.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Retronasal Olfaction” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The perception of odors from particles inhaled through the back of the oral cavity, such as when eating or drinking.\u00a0<\/span><\/span><\/span>Retronasal<\/span><\/span>\u00a0<\/span>smell is critical for experiencing flavor and\u00a0<\/span><\/span><\/span>aftertaste<\/span><\/span>.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Ristretto” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

An\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>\u00a0<\/span>produced by using more coffee and restricting the amount of water that passes through. Ristretto is an Italian word meaning \u201crestrained.\u201d<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

S<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Salty” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

One of the five basic taste sensations. Saltiness may arise in coffee\u00a0<\/span><\/span><\/span>as a result of<\/span><\/span>\u00a0<\/span>poor\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>, or from\u00a0<\/span><\/span><\/span>an\u00a0<\/span><\/span><\/span>excess\u00a0<\/span><\/span><\/span>of\u00a0<\/span><\/span><\/span>minerals in the brew water. It is not a result of natural salts in the coffee<\/span><\/span>\u00a0<\/span><\/span><\/span>but occurs from a combination of other compounds and chemicals.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Semi-Automatic Espresso Machine” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

An\u00a0<\/span>espresso<\/span><\/b>\u00a0machine that is controlled by the\u00a0<\/span>barista<\/span><\/b>, who must start and stop the shot manually<\/span>\u00a0by pressing a button or sliding a paddle<\/span>.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Siphon” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A method of\u00a0<\/span>immersion brew<\/span><\/b>\u00a0involving two stacked chambers and a cloth\u00a0<\/span>filter<\/span><\/b>\u00a0connecting them.<\/span>\u00a0The\u00a0<\/span>barista\u00a0<\/span><\/b>heats<\/span>\u00a0the water in the bottom chamber<\/span>\u00a0with a burner or flame<\/span>,<\/span>\u00a0and<\/span>\u00a0the boiling water\u2019s own vapor pressure forces the water to\u00a0<\/span>rise<\/span>\u00a0through the filter and into the upper chamber<\/span>\u00a0w<\/span>h<\/span>ere it is mixed with the coffee grounds. After the coffee\u00a0<\/span>extracts<\/span><\/b>,\u00a0<\/span>the barista removes the flame\u00a0<\/span>and the\u00a0<\/span>resulting<\/span>\u00a0<\/span>vacuum<\/span>\u00a0from the cool<\/span>ing<\/span>\u00a0<\/span>empty chamber<\/span>\u00a0<\/span>pulls the coffee through the filter back down into the lower chamber, which can then be used as a decanter.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Solubility” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The<\/span><\/span>\u00a0<\/span>capacity and<\/span><\/span>\u00a0<\/span>degree to which a substance, like<\/span><\/span>\u00a0<\/span>ground<\/span><\/span>\u00a0<\/span>coffee, will\u00a0<\/span><\/span><\/span>dissolve\u00a0<\/span><\/span><\/span>(or\u00a0<\/span><\/span><\/span>extract<\/span><\/span>, as we say)\u00a0<\/span><\/span><\/span>into a solute, like water, to create a\u00a0<\/span><\/span><\/span>solution<\/span><\/span>, like brewed coffee. Coffee\u2019s maximum solubility is\u00a0<\/span><\/span><\/span>about 30%, but its \u201cideal\u201d extraction is somewhat less, often stated as between 18-22%.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Sour” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Another of the five basic tastes, this is the\u00a0<\/span><\/span><\/span>flavor experience of something very acidic<\/span><\/span>,\u00a0<\/span><\/span><\/span>which may cause\u00a0<\/span><\/span><\/span>the palate to pucker. Citric acid is the most classic example of\u00a0<\/span><\/span><\/span>this taste, but\u00a0<\/span><\/span><\/span>sourness can be a result of any number of factors. It<\/span><\/span>\u00a0<\/span>is<\/span><\/span>\u00a0<\/span>usually not desired in coffee, or if present<\/span><\/span>,<\/span><\/span><\/span>\u00a0<\/span>must be balanced by sweetness and\u00a0<\/span><\/span><\/span>bitterness<\/span><\/span>.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Steam Wand” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The part of an\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>\u00a0<\/span>machine used for aerating and steaming milk. A thin metal tube connected to the steam\u00a0<\/span><\/span><\/span>boiler and<\/span><\/span>\u00a0<\/span>perforated at the end to allow the manual release of steam. The steam boiler, which in newer machines is often separate from the brew boiler, heats water to the point of creating steam. In milk steaming, the steam is\u00a0<\/span><\/span><\/span>entrained<\/span><\/span>\u00a0<\/span>into the milk, and then releases heat as it condenses back into liquid form, quickly heating the milk even further.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Surfactant” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A ‘surface active agent’ which lowers the surface tension between substances. An\u00a0<\/span><\/span><\/span>emulsifier\u00a0<\/span><\/span><\/span>is a kind of surfactant<\/span><\/span>\u00a0<\/span>which helps with foam stability<\/span><\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Sweetness” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

One of the five basic taste sensations, usually associated with the presence of sucrose. Sweetness is an essential characteristic in coffee, arising from natural sugars and sugar browning in the coffee bean.\u00a0\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

T<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Tamper” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A device used by the\u00a0<\/span><\/span><\/span>barista<\/span><\/span>\u00a0<\/span>to flatten or compact the bed of coffee grounds in a\u00a0<\/span><\/span><\/span>portafilter basket<\/span><\/span>.<\/span><\/span>\u00a0<\/span>Tampers are usually flat bottomed, although they can be rounded or ridged.<\/span><\/span>\u00a0<\/span>Tamping is the act of using the tamper.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Tartaric Acid” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The acid\u00a0<\/span><\/span><\/span>most associated<\/span><\/span>\u00a0<\/span>with grapes<\/span><\/span>\u00a0<\/span>and berries<\/span><\/span>, but also found in bananas, tamarinds, avocados, and apricots. Tartaric acid is sometimes added to foods to give it a sour taste,\u00a0<\/span><\/span><\/span>and<\/span><\/span>\u00a0<\/span>acts as an antioxidant.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”TDS (Total Dissolved Solids)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

A measure of all particles suspended in a liquid<\/span><\/span>\u00a0<\/span>solution<\/span><\/span>. TDS\u00a0<\/span><\/span><\/span>can help indicate the\u00a0<\/span><\/span><\/span>strength of a brew and is a critical measurement used to obtain\u00a0<\/span><\/span><\/span>Extraction Yield Percentage<\/span><\/span>.\u00a0<\/span><\/span><\/span>For liquid coffee, TDS\u00a0<\/span><\/span><\/span>is usually expressed in parts per thousand (ppt)<\/span><\/span>,<\/span><\/span><\/span>\u00a0<\/span>or as a percentage. 1.25 ppt is equal to 1.25% solids.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Total Brew Time” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

The length of time a coffee takes to brew, typically measured from the first drop of water hitting the\u00a0<\/span><\/span><\/span>brew bed<\/span><\/span>\u00a0<\/span>until the last<\/span><\/span>\u00a0<\/span>of the<\/span><\/span>\u00a0<\/span>brew water finishes dripping through the brew device. Total brew time can vary significantly depending on\u00a0<\/span><\/span><\/span>grind size<\/span><\/span>, pour technique, and brew method.<\/span><\/span>\u00a0<\/span><\/span><\/span>Knowing how long it takes for a brewed<\/span><\/span>\u00a0<\/span>coffee\u00a0<\/span><\/span><\/span>to reach the desired\u00a0<\/span><\/span><\/span>yield<\/span><\/span>\u00a0<\/span>is important for understanding how\u00a0<\/span><\/span><\/span>accurate\u00a0<\/span><\/span><\/span>your\u00a0<\/span><\/span><\/span>dial\u00a0<\/span><\/span><\/span>is and how to manipulate the brew to achieve desired\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Tyndall Effect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

Light scattering by particles in a colloid or a very fine suspension. The Tyndall effect gives milk its translucent\u00a0<\/span><\/span><\/span>bluish-white\u00a0<\/span><\/span><\/span>appearance, as well as makes the sky blue, and light beams visible in fog.\u00a0\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

U<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Ultra-heat treatment (UHT)” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A fast, high-temperature method of pasteurizing milk which makes it shelf stable for several months if stored in a sealed package.<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Umami” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n

One of the five basic tastes<\/span><\/span>,<\/span><\/span>\u00a0<\/span><\/span><\/span>Umami<\/span><\/span>\u00a0<\/span>describes savory sensations related to glutamates \u2013\u00a0<\/span><\/span><\/span>for example\u00a0<\/span><\/span><\/span>mono-sodium glutamate, or MSG. Although\u00a0<\/span><\/span><\/span>sweetnes<\/span><\/span>s is usually prize<\/span><\/span>d<\/span><\/span>\u00a0<\/span>above all, a coffee with savory notes can bring nuance and balance\u00a0<\/span><\/span><\/span>to the cup.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

W<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Water Temperature” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

General industry recommendation for water temperature when brewing coffee is from 195 to 205 F.\u00a0<\/span>Hot water\u00a0<\/span>extracts<\/span><\/b>\u00a0coffee at a faster rate.<\/span>\u00a0<\/span>Water<\/span>\u00a0<\/span>is a polar molecule, meaning it has an uneven distribution of electron density and is\u00a0<\/span>eager to attach itself to other molecules, thereby extracting them. Heat makes the water molecules vibrate faster, making them even more attrac<\/span>ted to other molecules.<\/span>\u00a0<\/span>Water\u00a0<\/span>that’s<\/span>\u00a0too\u00a0<\/span>hot can<\/span>\u00a0extract the coffee too quickly or<\/span>\u00a0<\/span>efficiently and lead to unpleasant flavors, while water that\u2019s too cold won\u2019t be able to penetrate the grounds sufficiently to extract solids in a reasonable\u00a0<\/span>brew time<\/span><\/b>.<\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

Y<\/h1>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Yield” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

The amount of\u00a0<\/span><\/span><\/span>liquor<\/span><\/span>\u00a0<\/span><\/span><\/span>produced\u00a0<\/span><\/span><\/span>by<\/span><\/span>\u00a0<\/span>brew<\/span><\/span>ing<\/span><\/span>, measured either by weight or by volume. Knowing the exact\u00a0<\/span><\/span><\/span>brew yield<\/span><\/span>\u00a0<\/span>is particularly important when\u00a0<\/span><\/span><\/span>dialing<\/span><\/span>\u00a0<\/span>in\u00a0<\/span><\/span><\/span>espresso<\/span><\/span>, while we often assume the brew yields in\u00a0<\/span><\/span><\/span>infusion<\/span><\/span>\u00a0<\/span>and\u00a0<\/span><\/span><\/span>immersion<\/span><\/span>\u00a0<\/span>brews. By keeping an eye on\u00a0<\/span><\/span><\/span>dose<\/span><\/span>\u00a0<\/span>and yield the\u00a0<\/span><\/span><\/span>barista\u00a0<\/span><\/span><\/span>will be aware of what ratio\u00a0<\/span><\/span><\/span>they are<\/span><\/span>\u00a0<\/span>brewing to and thus be able to control total\u00a0<\/span><\/span><\/span>extraction<\/span><\/span>.\u00a0<\/span><\/span><\/p>\n

[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

A\u00a0The acid\u00a0commonly associated with vinegar, giving marinades, mustard, ketchup, vinaigrettes,\u00a0and salad dressings their tang.\u00a0In coffee and other food products it is often\u00a0a byproduct\u00a0of fermentation.\u00a0The bright,\u00a0tart\u00a0sensation that enlivens the taste of coffee: without acidity, coffee is dull and flat.\u00a0Acids are chemical compounds that react with bases and contribute to acidity by donating hydrogen ions (protons). Coffee […]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-78939","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages\/78939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/comments?post=78939"}],"version-history":[{"count":1,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages\/78939\/revisions"}],"predecessor-version":[{"id":162155,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages\/78939\/revisions\/162155"}],"wp:attachment":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/media?parent=78939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}