Coffee Terms to help your next choice.

Coffee is a very popular drink. There are many different types of coffee and they can be made in so many different ways. Regardless of how you like your coffee, there is something for everyone! Some common types of coffee include espresso, cappuccino, latte macchiato, Americano, and French Press.

Each type has its own unique taste that may appeal to certain people more than others. Espresso is the most concentrated form of coffee with the strongest flavor while Americanos have an even balance between chocolatey and caramel notes which makes them perfect for those who enjoy both sweet flavors as well as more bitter tastes. Cappuccinos are known for their foamy topping while lattes offer a sweeter taste since

I have outlined below a few more coffee terms that will certainly add to your knowledge of this popular drink!

balanced

A taste characteristic of quality coffee, premium fermented or distilled beverages where no taste or aroma dominates or overpowers any other taste/ aroma.

Bani

Low acidic gourmet coffee is grown in the Dominican Republic.

Barahona

A high-grown coffee in the southeast of the Dominican Republic. Barahona is considered to be the finest of the country’s premium gourmet coffees with high acidity and rich flavor.

barista

A person who prepares, brews, and serves coffee. It is an Italian word and means the barmen of a bar where no alcohol is served. Since the third wave movement, the barista has become a professional; trained in brewing, and servicing coffee with high skills and knowledge.

batch roast

Roasting a specific pre-set quantity (batch) of coffee beans at one time, also the term defining a party of coffee roasted in that way.

bitterness

The primary characteristic of coffee which sometimes is marked as poor. Low bitterness softens the acidity. High bitterness is not desired; for it dominates the other flavors. It is detected toward the back of the mouth. Coffee drinkers intend to confuse the bitterness with acridity created by the proteins in saliva mixing with coffee.

black bean

Dead coffee beans drop from the trees previous to the harvest. Raw beans may also turn black due to insufficient water from overheating, and getting wet after drying, insects, etc.

black-jack

Caramelized or burnt sugar is added to wine, distilled beverages, or ground coffee to color them.

breve (espresso breve)

One shot of espresso is added a half shot of steamed light cream.

Bourbon

The Bourbon coffee varietal is a gourmet Arabica coffee plant named after Reunion islands (formerly Bourbon), where the variety is largely grown.

Bourbon includes 12 sub-species, growing in 17 countries particularly in Brazil. It grows best at elevations between 1.100 and 2.000 m above sea level. The trees produce low-yield but good-quality coffee cherries.

bright

A coffee type with a sharp yet pleasant amount of acidity, creating a dry sense after the taste.

briny

An undesirable flavor that creates a salty taste sensation in the mouth is caused either by over-roasting the coffee beans or exposing the coffee beverage to excess heat during brewing.

Bugishu

An Arabica variety, grown in northeast of Uganda near Sipi Falls, with distinguishing aroma and flavor. 20% of Uganda’s coffee production is Bugis.

Bucaramanga

A coffee plant varietal is grown in Santander, Colombia, and is known for its low acidity. Bucaramanga is also the capital of the Santander region.

bland

A pale or neutral flavor that lacks major coffee quality characteristics is common in Robusta coffees grown in lower altitudes. A bland coffee may be the result of under-extraction during the brewing process, which causes coffee salts to combine with sugars.

blend

Two or more types or origins of coffee beans are mixed together to achieve a new flavor.

body

A term describing the brewed coffee’s physical properties, heaviness, mouthfeel, and sensory effects on the tongue such as oil, grain, viscosity, crema (espresso), etc. The body consists of dissolved solids as organic acids and oils, proteins, fibers, etc. The processes after the harvest influence the body.

French Press

A brewing method results in fine flavor for not holding the volatile oils of coffee in the filter, and the glass coffee maker for rowing.

bouquet

The coffee’s fragrant aroma/smell after the taste forms the coffee’s total aromatic profile.

breve (espresso breve)

One shot of espresso is added a half shot of steamed light cream.

Bourbon

The Bourbon coffee varietal is a gourmet Arabica coffee plant named after Reunion islands (formerly Bourbon), where the variety is largely grown.

Bourbon includes 12 sub-species, growing in 17 countries particularly in Brazil. It grows best at elevations between 1.100 and 2.000 m above sea level. The trees produce low-yield but good-quality coffee cherries.

bright

A coffee type with a sharp yet pleasant amount of acidity, creating a dry sense after the taste.

briny

An undesirable flavor that creates a salty taste sensation in the mouth is caused either by over-roasting the coffee beans or exposing the coffee beverage to excess heat during brewing.

bullhead

A coffee fruit defect for its oversized yet unripe beans.

bundle

A package by roasteries holding 20-30 cups of brewing capacity.

brisure

An old French term meaning broken or cracked coffee bean.

broker

A person or an agent who arranges transactions between a buyer and a seller for commission.

buttery

The oily, rich coffee flavor is created by relatively high levels of coffee flavor oils suspended in the brewed coffee.

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Sheila Giddings

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