It's About Coffee - Coffee words

Below are the meaning of the words that commonly used in coffee world :

Acidity, Acidy, Acid
Usually, the pleasant tartness of a fine coffee. Acidity, along with flavor, aroma, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee. When not used to describe cup characteristics, the term acidity may refer to pH, or literal acidity, or to certain constituents present in coffee that ostensibly produce indigestion or nervousness in some individuals

Aroma
The fragrance produced by hot, freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee.

Body
The sensation of heaviness, richness, or thickness and associated texture when one tastes coffee. Body, along with flavor, acidity, and aroma, is one of the principal categories used by professional tasters cupping, or sensory evaluation of coffee

Chaff
Flakes of the innermost skin of the coffee fruit (the silverskin) that remain clinging to the green bean after processing and float free during roasting

Cinnamon Roast
Also known as Light Roast and New England Roast. Coffee brought to a degree of roast of coffee lighter than the traditional American norm, and grain like in taste, with a sharp, almost sour acidity. This roast style is not a factor in specialty coffee.

City Roast
Also Light French Roast, Viennese Roast, Light Espresso Roast, High Roast, and Full-City Roast. Terms for coffee brought to degrees of roast somewhat darker than the traditional American norm, but lighter than the classic dark roast variously called espresso, French, or Italian. In the cup, full-city and associated roast styles are less acidy and smoother than the traditional American "medium" roast, but may display fewer of the distinctive taste characteristics of the original coffee. Among many newer American specialty roasters, roast styles once called full-city, Viennese, etc. may constitute the typical, "regular" roast of coffee.

Clean
Coffee cupping or tasting term describing a coffee sample that is free from flavor defects.

Coffee Oil, Coffeol
The volatile coffee essence developed in the bean during roasting

 

Complexity
A tasting term describing coffees whose taste sensations shift and layer pleasurably, and give the impression of depth and resonance.

Continental Roast
Also known as Espresso Roast, After-Dinner Roast, and European Roast. Terms for coffee brought to degrees of roast ranging from somewhat darker than the traditional American norm to dark brown. Acidity diminishes and a rich bitter-sweetness emerges. Among many newer American specialty roasters, roast styles once called by these names may in fact constitute the typical, "regular" roast of coffee

Cupping
Procedure used by professional tasters to perform sensory evaluation of samples of coffee beans. The beans are ground, water is poured over the grounds, and the liquid is tasted both hot and as it cools. The key evaluation characteristics are Aroma, Acidity, Body, and Flavor.

Dark French Roast
A roast of coffee almost black in color with a shiny surface, thin-bodied, and bittersweet in flavor, with an overlay of burned or charcoal-like tones.

Dark Roast
Vague term; may describe any roast of coffee darker than the traditional American norm.

Decaffeination Processes
Specialty coffees are decaffeinated in the green state, currently by one of four methods. The direct solvent method involves treating the beans with solvent, which selectively unites with the caffeine and is removed from the beans by steaming. The indirect solvent or solvent-water method involves soaking the green beans in hot water, removing the caffeine from the hot water by means of a solvent, and recombining the water with the beans, which are then dried. Both processes using solvents often are called European Process or Traditional Process. The water-only method, commonly known by the proprietary name Swiss Water ProcessTM, involves the same steps, but removes the caffeine from the water by allowing it to percolate through a bed of activated charcoal. In the carbon dioxide method, which is only beginning to be established in the specialty-coffee trade, the caffeine is stripped directly from the beans by a highly compressed semi-liquid form of carbon dioxide.

Defects, Flavor Defects
Unpleasant flavor characteristics caused by problems during picking, processing (fruit removal), drying, sorting, storage, or transportation. Common defects include: excess numbers of immature or under-ripe fruit (unselective picking); inadvertent fermentation (careless processing); fermentation combined with invasion by micro-organisms, causing moldy, hard, or rioy defects (careless or moisture-interrupted drying); and contact with excessive moisture after drying, causing musty or baggy defects (careless storage and transportation).

Degassing
A natural process in which recently roasted coffee releases carbon dioxide gas, temporarily protecting the coffee from the staling impact of oxygen.

Demitasse
"Half cup" in French; a half-size or three-ounce cup used primarily for espresso coffee.

Doppio
A double espresso or three to six ounces of straight espresso.

Drip Method
Brewing method that allows hot water to settle through a bed of ground coffee

Earthiness
Either a taste defect or a desirable exotic taste characteristic depending on who is doing the tasting and how intense the earthy taste in question is. Apparently earthiness is caused by literal contact of wet coffee with earth during drying. Indonesia coffees from Sumatra, Sulawesi and Timor are particularly prone to display earthy tones

French Roast, Heavy Roast, Spanish Roast
Terms for coffee brought to degrees of roast considerably darker than the American norm; may range in color from dark brown (see Espresso Roast) to nearly black (see Dark French Roast) and in flavor from rich and bittersweet to thin-bodied and burned.

Frothed Milk
Milk that is heated and frothed with a steam wand as an element in the espresso cuisine.

Full-City Roast, Light French Roast, Viennese Roast, Light Espresso Roast, City Roast, High Roast
Terms for coffee brought to degrees of roast somewhat darker than the traditional American norm, but lighter than the classic dark roast variously called espresso, French, or Italian. In the cup, full-city and associated roast styles are less acidy and smoother than the traditional American "medium" roast, but may display fewer of the distinctive taste characteristics of the original coffee. Among many newer American specialty roasters, roast styles once called full-city, Viennese, etc. may constitute the typical, "regular" roast of coffee

Hard Bean
Term often used to describe coffees grown at relatively high altitudes; in the same context, coffees grown at lower altitudes are often designated Soft Bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean. Hard bean coffees usually make a more acidy and more flavorful cup than do soft bean coffees, although there are many exceptions to this generalization. The hard bean/soft bean distinction is used most frequently in evaluating coffees of Central America, where it figures in grade descriptions.

Heavy Roast
Also known as French Roast and Spanish Roast. Terms for coffee brought to degrees of roast considerably darker than the American norm; may range in color from dark brown (see Espresso Roast) to nearly black (see Dark French Roast) and in flavor from rich and bittersweet to thin-bodied and burned.

Latte, Caffè Latte
A serving of espresso combined with about three times as much hot milk topped with froth.

Macchiato
Either a serving of espresso "stained" or marked with a small quantity of hot frothed milk (espresso macchiato), or a moderately tall (about eight ounces) glass of hot frothed milk "stained" with espresso (latte macchiato). In North America, the term macchiato is more likely to describe the former (espresso stained with milk) than the latter (milk stained with espresso)

Silverskin
The thin, innermost skin of the coffee fruit. It clings to the dried coffee beans until it is either removed by polishing or floats free during roasting and becomes what roasters call chaff

Straight Coffee, Single-Origin Coffee
Unblended coffee from a single country, region, and crop.

Swiss Water Process
A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.

Tamper
In espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket.

It's About Coffee - How to store your Coffee beans (Green & Roasted)

How to store the Green Beans (Unroasted Coffee beans)

There are several ways to keep and ensure the freshness of our green unroasted coffee beans, they must be stored carefully, which doesn't require much time. Here's some tips to keep in mind on how to properly store our green coffee beans.

• Please store the green coffee beans in clear plastic bags to prevent any type of cross contamination during the shipping process. 
• If we are going to use the green coffee beans within a week, two at the most, then it's all right to leave them in the clear plastic bag. If not, then it's very important to transfer the green coffee beans into paper lunch bags, or clean cotton bags. 
• The coffee beans need to breathe. Typically, green coffee beans have a moisture content of 10-15%, and if they're sealed in an airtight container, moisture will accumulate (especially if there's temperature fluctuations). Over time, the quality of your beans will deteriorate. Remember to label the bags if you're storing different types of unroasted green coffee beans!
• Avoid exposing your green coffee beans to direct sunlight and store your beans cool, dry, dark place
•  

How to Store the Coffee beans roasted

First notice about how to store the roasted beans  :

Coffee bean's five greatest enemies are moisture, air, light and heat. Ideally, coffee should be ground, brewed, and consumed quickly to obtain the best flavor

 

Coffee beans are at their peak within 24 to 72 hours after roasting and begin to quickly stale after that (within a week, most of the original flavor will have deteriorated). It is best to buy fresh-roasted coffee in quantities that you will use within 7 to 10 days. 

It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate.  Instead, store coffee in air-tight glass or ceramic containers and keep it in a convenient, but dark and cool, location.

Store your coffee in the bags it came in if they are heat sealed film or foil. Once these bags have been opened, you can either transfer the coffee to a clean, dry, air-tight canister, or simply roll the top of the bag closed, forcing out as much air as possible, and seal the bag with a piece of tape or a rubber band.

Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.

It's About Coffee - Coffee Beverages Recipe

 

Capuccino Mouse

For those of you who like a typical Italian beverage Capucino, you can try it in a different form but still in the same sense.

 Ingredients: 

• 100 gr sugar
• 125 cc of liquid milk
• 125 cc which has been dissolved instant coffee 
• 150 gr milk cooking chocolate, 
• melted200 cc whipping cream40 grams of white gelatine, dissolve it with hot water60 cc hot water, to dissolve the gelatin3 eggs whites and yolks separated

How to prepare:

•   Beat the egg yolks and sugar in bowl until smooth. Add fresh milk 
•   Move to a small saucepan and cook over medium heat until boiling 
•   Turn off heat, let stand briefly until the steam heat is lost
•   Then add the instant coffee, cooking chocolate, gelatin that has been diluted with hot water and whipping cream, stirring until well blended
•   Beat the egg whites until stiff, then insert it into the milk mixture,   coffee and chocolate, stirring slowly until all well blended 
•  Pour into bowls or glasses, chill until stiff and ready to serve
•  Garnish with shaved chocolate

-------------------------------------------------------------------------------------------

  Tiffany's Sweet  Magic 

This coffee drink is mostly milk, with coffee and brown sugar.

Tiffany's Sweet Magic Coffee is mainly a milk drink, flavored with a tad of coffee and brown sugar. It's quick and easy to make, and a deliciously comforting drink for a cold winter night by the fireplace.

Ingredients:

• 3 1/2 cups milk
• 1/4 cup instant coffee
• 1/4 cup brown sugar

Preparation:

Heat milk to almost boiling, then stir in coffee and sugar. When it's dissolved, serve in warm mugs. Serves 4. Go ahead and top it with a swirl of sweet whipped topping to make your soul smile big.

--------------------------------------------------------------------------------------------

Green Brown Coffee

Proprietary Blend of Coffee & Green Tea 

Feel the sensation of delicious coffee with a fragrant blend of green tea. Breathe slowly the blend when ice pellets began to melt! Fresh, chilled, delicious enjoyed during the hot sun.

Ingredients:

 Layer I: 

1. teaspoon macha / green tea powder
2. 2 tablespoons full cream Milk 
3. 3 tablespoons Creamer 
4. 3 tablespoons sugar syrup
5. 400 ml cooking water 
6. 150 grams of ice cubes, crushed a bit smoother

  Layer II:

1. 2 tsp Coffee beans roasted (light to medium) that already finely ground
2. 3 tablespoons Creamer 
3. 3 tablespoons sugar syrup 
4. 400 ml cooking water 
5. 150 grams of ice cubes, crushed a bit smoother

  Topping:½ teaspoon Coffee beans roasted (light to medium) that already finely ground

How to prepare:

• Layer I: Enter all ingredients in a blender bowl. Process until smooth.Pour into a 2 cup serving. 
• Layer II: Insert all ingredients in a blender bowl. Process until smooth. Pour into a 2 cup serving contains green tea. Give the topping ingredients. Serve immediately.

Tips:- Macha or green tea powder can be purchased at the grocery store cake or tea shop. A powdery, greenish-colored with the distinctive aroma of green tea.

-----------------------------------------------------------------------------------------------

Coffee Shake

For you fans of coffee, may be interested to try this drink, to feel other sensations than that obtained from the usual coffee drinks.

  

Ingredients:

 2 cups vanilla ice cream
 1½ cup milk chocolate
 Mocca Syrup ½ cup
 2 teaspoons instant coffee powder
  Ice cubes to taste
  Ground cinnamon
  Whipped cream

How to prepare
  Blend the chocolate milk, ice cream, syrup, and coffee powder in a blender, mix at high speed input of ice cubes and stir again for 1 minute.Pour into tall glasses.Decorate top with whipped cream and cinnamon powder.

It's About Coffee - Coffee Roasting part II

In these part, i would like to share about the roast process of coffee beans from the green beans until being coffee beans roasted.
 

Temperatures of Roasting in Fahrenheit and Celsius

Fahrenheit		Celsius
Green Coffee, Unroasted,	75	23.88
Begins to Pale	270	132.22
Early Yellow	327	163.89
Yellow-Tan	345	173.89
Light Brown	370	187.78
Brown	393	200.55
1st Crack Starts	401	205
1st Crack Done	415	212.78
City Roast	426	218.89
City+	435	223.89
Full City	446	230
Full City+	454	234.44
Vienna (Light French)	465	240.56
Full French	474	245.56
Charcoal, dead	486	252.22
Fire risk	497	258.33

• Yellowing: For the first few minutes the bean remains greenish, then turn lighter yellowish and emit a grassy smell.

• Steam: The beans start to steam as their internal water content dissipates.
  
• First Crack: The steam becomes fragrant. Soon you will hear the "first crack," an audible cracking sound as the real roasting starts to occur: sugars begin to caramelize, bound-up water escapes, the structure of the bean breaks down and oils migrate from their little pockets outward.
  
• First Roasted Stage: After the first crack, the roast can be considered complete any time according to your taste. The cracking is an audible cue, and, along with sight and smell, tells you what stage the roast is at. This is what is call a City roast.
  
• Caramelization: Caramelization continues, oils migrate, and the bean expands in size as the roast becomes dark. As the roast progresses, this is a City + roast. Most of our roast recommendations stop at this point. When you are the verge of second crack, that is a Full City roast.
  
• Second Crack: At this point a "second crack" can be heard, often more volatile than the first. The roast character starts to eclipse the origin character of the beans at this point. A few pops into second crack is a Full City + roast; a roast all the way through second crack is a Vienna roast. Small pieces of the bean are sometimes blown away like shrapnel!
  
• Darkening Roast: As the roast becomes very dark, the smoke is more pungent as sugars burn completely, and the bean structure breaks down more and more. This is a French roast.
  
• ACK!! Too Late! Eventually, the sugars burn completely, and the roast will only result in thin-bodied cup of "charcoal water."

It's About Coffee - Coffee Roasting

All of the flavour and aroma that we enjoy in coffee is created by the roasting process.

Coffee is usually sold in a roasted state, and all coffee is roasted before being consumed. Coffee can be sold roasted by the supplier or it can be home roasted. The roasting process has a considerable degree of influence on the taste of the final product, creating the distinctive flavor of coffee from a bland bean, by changing the coffee bean both physically and chemically.                                                                                                                                     

Green coffee beans are heated to between 180ºC and 240ºC for 8 to 15  minutes,  depending on the degree of roast required. As moisture is lost, the bean "pops" audibly rather like popcorn and a chemical reaction called pyrolysis takes place: starches are converted into sugar, proteins are broken down and the entire cellular structure of the bean is altered. The heating process precipitates the release of caffeol, or coffee oil, the essence of coffee that we enjoy in the cup.  Since it is also volatile and water soluble, once the coffee beans have been roasted, the flavour can be damaged by moisture, light and especially by oxygen.

Roasting is one part art, one part science, and several parts judgment. Too much heat and the beans are roasted too dark and too much caffeol is burnt; not enough and the caffeol is not precipitated. 

Grades of coffee roasting are unroasted (or "green"), light, cinnamon, medium, high, city, full city, French and Italian. Depending on the color of the roasted beans, they will be labeled as light, cinnamon, medium, high, city, full city, French or Italian roast. Darker roasts are generally  less aroma but full bodied and smoother, because they have less fiber content and a more sugary flavor. Lighter roasts generally less bodied, stronger flavor from aromatic oils and acids which are destroyed by longer roasting times

It's About Coffee - Did You Know???

 

1. Coffee is the second most traded commodity in the world, Oil is the first

2. Coffee is better served in a hot state. Coffee should not be immediately doused with boiling water. If the water is too hot, it will be burnt coffee grounds, and ultimately will affect the taste and aroma. To get a good coffee drinks, water temperature required about 90 degrees celsius. How, cook water until completely cooked. Then let stand for a moment for thirty seconds, then poured into a cup of coffee. In order to keep drinks warm temperatures, it is advisable to present in a porcelain cup that is thick.

3. Caffeine was not part of a bitter taste. Many people think, the more bitter taste of coffee, the more caffeine. No, because caffeine is not the bitter components.

4. COFFEE AS DISEASE FIGHTER
Some exciting work is showing how coffee may help reduce the risk of a number of diseases and ailments, including type 2 diabetes, Parkinson's, colon cancer, cirrhosis, gall stones, depression and more. Major medical centers and universities are contributing to our knowledge about what components in coffee help in the disease-fighting process.

5. Perhaps the most unique coffee taste good and most are Luwak coffee.

The legend says that the original coffee from Indonesia is obtained with a unique way: his coffee beans were taken from civet droppings - a kind of wild cat animal. Though coffee is produced from ordinary coffee plants, only the ripe coffee cherries on the tree was eaten civet. What causes it special is the instinct mongoose select only the best coffee fruit to eat. In addition, because production is very small and it seemed exorbitant, so the price is really expensive. Imagine, it costs U.S. $ 300 to U.S. $ 600 per kilogram! But, you know, it turns out that its existence Luwak coffee is now no longer exist. There are many factors, ranging from less land to the reduction in coffee crop species in the wild mongoose. For that, the Coffee and Cocoa Research Center Indonesia work to improve coffee production mongoose.

6. Coffee was not simply become one of the world's favorite beverage is popular. Originally in Italian, there are religious leaders forbade his people to drink coffee and stated that the coffee drinks are included Muslim sultans to replace the wine. Not only banned but also punish those who drink coffee. Not only in Italy, in 1656, Wazir and Kofri, Ottoman Empire, issued a ban to open coffee shops. Not only banning coffee, but to punish the people who drank coffee with caning on the first offense. In Sweden, it is said King Gustaff II was sentenced to two twins. That one was only allowed to drink coffee and the other one allowed only drink tea. Who dies first, then he was the guilty in a criminal act alleged against them. It turns out that death is the first tea drinkers at the age of 83. Because of this, Swedish society became very fond of coffee, even the most fanatical in the world. So until now the Scandinavian countries are now the highest per capita coffee drinkers in the world. Each person can spend 12 kg more per year.
 
7. Once initially, Indonesia is the largest coffee exporter and the best in the world. And you know, it happened before the 1880s, which in that year an outbreak of pests that destroy the leaf rust arabica coffee grown under a height of 1 km above sea level, from Sri Lanka to the East. Brazil and Colombia eventually take over the role as the largest exporter of arabica coffee, until now. And in that glorious period, the coffee industry in Java was exhibited in the United States to introduce coffee, so the U.S. public became familiar with coffee and drinks were dubbed with the name Java.

8. Coffee Has More Fiber than Orange Juice, and Antioxidants, Too.
Doctors tell us that fiber is good for us and that antioxidants help keep us young and disease free.Well,coffee delivers on both counts. In a Spanish study,scientists concluded that “brewed coffee contained a significantly higher amount of soluble dietary fiber…than other common beverages. Coffee’s dietary fiber contains a large amount of associated antioxidant phenolics

9. October 1st is the official Coffee Day in Japan.

10. 70% of the world consumes Arabica coffee, which is mild and aromatic. The remaining 30% drinks Robusta, Which is more bitter – tasting but has 50% more caffeine than Arabica.

It's About Coffee - Botany of Coffee

BOTANY

Botanical family of Coffee is Rubiaceae, which has some 500 genera and over 6,000 species. All species of Coffea are woody, but they range from small shrubs to large trees over 10 metres tall; the leaves can be yellowish, dark green, bronze or tinged with purple.

Family	Genus	Species (many including:)	Varieties (examples:)
Rubiaceae	Coffea	Arabica	Typica
		Canephora	Robusta
		Liberica

The two most important species of coffee economically are Coffea arabica (Arabica coffee) - which accounts for over 60 percent of world production - and Coffea canephora (Robusta coffee). Two other species which are grown on a much smaller scale are Coffea liberica (Liberica coffee) and Coffea dewevrei (Excelsa coffee).

Coffea arabica - Arabica coffee

The average Arabica plant is a large bush with dark-green oval leaves. It is genetically different from other coffee species, having four sets of chromosomes rather than two. The fruits are oval and mature in 7 to 9 months; they usually contain two flat seeds (the coffee beans) - when only one bean develops it is called a peaberry.

Coffea canephora - Robusta coffee

The term 'Robusta' is actually the name of a widely grown variety of this species. It is a robust shrub or small tree growing up to 10 metres in height, but with a shallow root system. The fruits are rounded and take up to 11 months to mature; the seeds are oval in shape and smaller than those of C. arabica. Robusta coffee has a caffeine content higher than Arabica

Basically, Arabica have a acid for brew characteristic and bitterness, full for Robusta

It's About Coffee - Coffee discover

It begins from the legend of Ethiopian Kaldi and his goats...

Do you believe, Goats will eat anything???

an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula.  Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect.  The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world.

Sweet Spices & 8Cetera - Story Part I

It's all about chemistry ..chemistry is wonderful, I realize we live always interact with chemicals, both natural and artificial.Do we ever realize with that??? Now i am in between, How to go with Natural but even it's pure natural, it's made from some of chemistry compound...At the end, we can't live without chemistry, either chemistry in our feelings, mind, or our environment
Starting with my work,over time, I know more about the spices start of vanilla, cloves, cinnamon, coffee and 8cetera. I also liked the art such as design, photography & music. Therefore, I make Sweet Spices & 8cetera blog.Sweet Spices & 8cetera (SS8) is expected to be a blog source of information about herbs and others. SS8 will present info about the sweet spices & 8cetera