The Process of Making Kopi Luwak

How is kopi kuwak made?

Before you can have coffee beans you need coffee flowers, which blanket the mountains like fragrant snow.

The actual coffee beans are hidden away inside these sweet red cherries.

A luwak selects the very finest & ripest cherries, scoffs them and legs it.

A diet this high in coffee beans must produce some uncomfortable moments for the luwak - but this is what all the fuss is about.

We collect the kopi luwak, break it down and dispose of all the really yucky 'stuff' we can't use.

We spread the beans out in the sun making the outer skin brittle, dry and

easier to remove.

A few days later and the thin papery outer skin (pergamino) has dried and the coffee beans inside have shrunk.

The dried beans are pounded in a wooden mortar causing the brittle pergamino to fragment and fall apart.

Clean coffee beans sans their skins and almost ready for roasting.

The final step - any irregular or weird looking beans are removed by hand so that the beans you purchase are as near to perfect as is humanly (and luwakly) possible.

Green coffee beans can be stored for a considerable period of time Half Pound Kopi Luwak Arabica Pouch

If you would like to try genuine Luwak Coffee without purchasing one of our Gift Boxes, our Luwak Coffee pouches are designed for you. Each half pound Arabica Luwak Coffee Bean pouch contains a half pound (approximately 228g) of freshly roasted Arabica luwak coffee beans. We also include an Animalcoffee Luwak Coffee information brochure that explains the origins of kopi luwak. All coffee pouches are freshly roasted to order when ordered directly from Animalcoffee, we do not store any pre-roasted coffee beans. Bag dimensions: 23cm x 16cm x 7cm Total weight: approx. 9oz (250g)

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Price: US$120.00

Half Pound Unprocessed Kopi Luwak

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Includes:

As much raw, unprocessed and uncleaned kopi luwak as we can fit into a 1/2lb pouch A Luwak Coffee Lucite Keyring made from a sample of Natural Luwak Coffee, exactly as it is found when hand collected in the jungles of Sumatra A Luwak Coffee Information Brochure that explains some facts about Luwak Coffee This product is NOT available for delivery to addresses in Australia or New Zealand please click on the product for further details

Price: US$60.00

Half Pound Arabica Gift Box

The Animalcoffee Half Pound Arabica Kopi Luwak Gift Box makes a particularly high quality gift, or is ideal if you wish to treat yourself to something special and wish to keep a memento of the occasion. Kopi luwak is undisputedly the world's rarest coffee and is considered by many to be the highest quality; the beans featured in our Arabica range of Gift Boxes are our premium coffee beans. The Half Pound Arabica Kopi Luwak Gift Box contains: Half a pound (approx. 228g) of the world's finest authentic roasted Arabica kopi luwak beans, plenty to share with friends A Luwak Coffee Lucite Paperweight containing a sample of Natural kopi luwak A Luwak Coffee Information Brochure that explains the origins and some facts about kopi luwak These items are all beautifully presented in a high quality, hand crafted teak display case that is finished with the embossed Luwak Coffee plaque. Box Dimensions: 10.25" x 6" x 2.1" (26cm x 15.5cm x 5.5cm) Total Weight : 3lb 4oz (1,550g)

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Price: US$160.00

Domestic 0401 888 960 Indonesia MUCHTAR TJAKRA International +62 81337 006380 Domestic 0813 3700 6380 Email: sales@animalcoffee.com

In the process to obtain Kopi Luwak or Luwak Coffee, there are two participating parts: the animal and the human. As it was mentioned in What is Kopi Luwak? the civet selects the ripest berries of the coffee plants and eats the whole fruit. As the civet cannot digest the seed of the fruit (actually, it is the coffee bean), it expels them among its feces. This is the animal process.

Local farmers collect the feces and here is when the human process starts to obtain the final gourmet coffee. Below, there is a description of the whole process to obtain the Real Kopi Luwak of Als Original Coffees, it is totally handmade and the only machine used is the coffee roaster. Cleaning:

We receive the Luwak feces from coffee farmers cooperatives. Later, we crumble and separate the layers, which cover the green beans. Selection:

In this step, we separate the Kopi Luwak beans one by one and set aside the bad ones, the too small beans and the rare objects such as little stones. In this way we get the premium Kopi Luwak green beans ready to be roasted. Washing:

The Civet green beans are washed and are immediately dried with warm air so that when they are stored, they do not ferment with the humidity. After this step, the Kopi Luwak beans are stored in a dark dry place until the roasting process take place. Roasting: One of the most critical steps in normal coffee and Kopi Luwak coffee production is the roasting process. Roasting coffee beans has implications on coffee taste, aroma and colour, and therefore has an overall affect upon the quality of the coffee.

Although all steps are important, roasting is a key element in the process used to obtain coffee because this process gives the beans the aspect known by consumers.

The taste, the aroma and body are acquired by roasting the beans, this is the reason why it is said that brands obtain different coffees even when they use the same type of bean. There are several ways to roast coffee: one is by using a simple pan, the other is the gas rotary drum roaster, and the last one is the hot air roaster. I use the hot air roaster since the beans have no contact with any metal hot part, which can roast some beans more than others. The advantage of this roaster is that as the control process is electronic, all roasting steps can be set electronically having a repeatable uniform result. The disadvantage of the gas rotary roaster is that it cannot roast small quantities (but there are some home models that do the job). In the case of Kopi Luwak, it is essential to have a roaster, which can work with small quantities because this coffee is not a product of massive consumption. The beans should be roasted when ordered by customers so that they can always have fresh roasted Kopi Luwak coffee. Coming back to the roasting process, coffee needs to be roasted at a temperature between 220 C and 230 C (440 F). While coffee is being roasted, it releases oil and sugar, it grows in size and it loses humidity, and its final weight reduces 20%. The chemical components of the bean suffer from important transformations both at a quantity and quality level. Sugar, fat, proteins, non-protein nitrogenous substances, acids, etc; In fact, everything suffers from a transformation due to the high temperatures that the beans are exposed. Alike other coffee types, Kopi Luwak is medium roasted, not to destroy the complex flavors acquired during both processes. Afterwards, beans need to be cooled quickly to stop the roasting process and to allow the aroma to be fixed and the oil substances to be condensed. It is recommended to grind them and prepare the coffee not before 12 hours of having been roasted.

Packaging:

Generally, Kopi Luwak coffee and other single origin gourmet coffees are packed in whole beans because they keep the flavor and the aroma longer. However, you can order ground Kopi Luwak coffee when you want to drink the coffee soon or when you need it to be ship by courier service. In such case, customers will need to explain their brewing method to know the degree of grind that they need. The Kopi Luwak coffee comes in special bags, which have a one way degassing valve to allow the liberation of gases caused after the roasting process and does not permit the entering of air. The oxygen along with light and humidity are the main enemies of coffee. Remember! Avoid to expose your Kopi Luwak coffee beans to

Introduction

I will try to clarify all about this unique Premium Kopi Luwak coffee. Kopi Luwak coffee strange process makes people talk, but in most cases without true knowledge of its origin and process. As the creator of the brand Als Original Coffees and Real Kopi Luwak, I will invite you to have a look into this website so that you can learn in a pleasant and graphical way all about the famous Kopi Luwak Coffee. From Indonesian language Kopi= Coffee and Luwak= Asian Palm Civet, also called Civet Coffee, Luwak Coffee or Cat poop coffee.

What is Kopi Luwak or Luwak Coffee?

Its a gourmet coffee made from the ripest coffee berries which has been eaten by and passed through the digestive tract of this animal (Paradoxurus Hermaphroditus). The civets eat the berries but the beans inside them pass through their system undigested. The Luwak graciously deposits them on the jungle floor where they are eagerly collected by the local coffee farmers. This process takes place only on the islands of Sumatra, Java, Sulawesi and Bali in the Indonesian Archipelago. Kopi Luwak Coffee is the most expensive and rare coffee in the world and only 500 to 700 Kg. are produced per year. The beans are washed out and given only a medium/light roast so as not to destroy the complex flavors that develop through the process.

History
In colonial times in Indonesia (1602 1945), the Dutchmen dont allow local farmers to consume the coffee harvested in their plantations so, they collect the beans found in the floor (the civet pooh) and finally realize that the coffee made with them taste better than the normal one.

My Personal Challenge
I have never imagined I was going to turn into a coffee expert and particularly an expert on the scarce and expensive Kopi Luwak until one day my sister-in-law, who knows that I live in Bali Island, Indonesia, asked me about a rare coffee, which is only made in Indonesia and is the most expensive coffee in the world. She asked me to find it and send it to her to Spain so she can try it with her husband and friends.

After investigating a bit, I found a coffee store where Kopi Luwak coffee was sold in the quantity of 8 grams just enough for one cup of coffee- for the incredible amount of 22 US dollars. Therefore, I found out that Kopi Luwak Coffee was really much more expensive than an ordinary coffee. Along my investigation, I realized that almost nobody knows about Kopi Luwak, even in Indonesia, the country where it is made. All about it called my attention so I started to contact suppliers and stores to buy Kopi Luwak green beans but at a better price. At the same time, I started to look for information on the Net and I started to know more and more about coffee. As a coffee lover, soon I found information about single origin coffees. This term makes reference to the type of coffee grown in any area of the world but which has different characteristics from other types of coffee due to different climate conditions, soil, height and sun effects. As an example of single origin coffees, I can mention Jamaica

Blue Mountain, which is the second most expensive coffee after Kopi Luwak, Ethiopia, Hawaii, Colombia, Indonesia and Guatemala among others. The more producers I contacted, the more I realized that around Kopi Luwak industry there is a lot of fraud. Some producers said that they had the most inexpensive Kopi Luwak, others said that they were the only ones who have it or have the purest one. I bought samples of each producer and finally I found out that they were not offering me the real Kopi Luwak. As this coffee is very expensive, many unscrupulous people mix or fake it and the final result is totally different from the original, including the price.

Finally, I reached the conclusion that the only way to have the authentic Kopi Luwak caoffee was first to obtain the raw material from the plantations and second, to process and roast it by myself. After many tests, I could obtain the real Kopi Luwak. The idea was that If I personally check the product along all the steps of production (with Luwaks permission, of course), I could finally obtain the most genuine Kopi Luwak. Therefore, I bought a digital coffee roaster from the USA and I started to go around the coffee areas and I found a coffee farmers cooperative, which had the original product. After many roasting tests, process by which the coffee beans obtain taste, aroma and body (see coffee glossary), I finally could obtain a delicious and unique gourmet Kopi Luwak coffee. As soon as I could, I gave it to my friends and to several coffee experts on single origin coffees. All of them are fascinated with this unique Premium Kopi Luwak. From this website, I would like to encourage you to try the Real Kopi Luwak or to learn about both Kopi Luwak and its process. Thanks. Written by: Alberto Taphanel Souto

Perfect Cup
Making a good cup of Kopi Luwak or any kind of coffee at home is not a complicated thing. In fact, you only need to remember a small number of fundamental rules to make

good coffee. The history of coffee brewing equipment is rich, and methods of brewing are culturally dependent. Of the hundreds of coffee machines and coffee brewing devices invented since the advent of coffee consumption, only a few have gained worldwide popularity. The coffee brewing methods discussed below are recommended to prepare Kopi Luwak coffee since they have been found to maximize the extraction of the beneficial flavors of coffee, while minimizing the extraction of bitter coffee compounds and undesirable components. The eight rules!

1st Rule! Buying a good coffee!

It is hard to make good coffee at home if you dont start by buying good coffee. Kopi Luwak coffee is not an exception. The first important factor is the rate at which coffee expires and goes stale. Obviously, you want the freshest coffee possible, and youll learn how ground coffee expires at a faster rate than whole beans. The second factor is where you buy your coffee, and the care given to make sure you are only sold quality coffee from a quality source. There are two ways that you can buy your coffee: in whole beans or already ground. Many places that sell whole beans also allow you to grind them on-site and take them home ground. Good coffee is fresh coffee, so your decision on buying the right coffee has to be based on freshness. The first thing you need to remember is that coffee is perishable so it is expiring for as long as it is in contact with air. Coffee goes stale for as long as its not kept airtight. In addition ground coffee deteriorates at a different rate than whole coffee beans. Ground coffee deteriorates at a much faster rate, this is due to the higher surface exposure of grinds compared to a whole bean. Grinding the coffee breaks it down and it will go stale faster, so the advice is that you only buy in whole beans and grind only what you need for the pot of coffee youre about to brew. You can also buy a small quantity of whole beans coffee, enough for one week or maximum two and grind them in the shop then, you have to keep the coffee in an airtight container. The only form of coffee that does not expire within days of being exposed to air

is green, unroasted coffee beans. Unroasted beans can keep for years, and only start to expire when the beans are roasted. Real Kopi Luwak is roasted only after we receive the buyers order.

2nd Rule! Never store the beans in the fridge!

Some people store their coffee beans in the fridge or freezer, assuming that like anything perishable, it should be kept cool or frozen. But if you go to good coffee shops, you wont see their beans stored in a freezer or even refrigerator. The fact is that the change in temperature that your coffee beans will experience from room temperature to frozen to room temperature to brewing will cause a condensation of the humidity that is natural in fresh coffee. That condensation will result in the humidity leaving the bean when it congeals, and with it, much of its flavor and freshness. Warm is not good for coffee, but room temperature is fine. If its a decision between throwing out good whole beans because you are not going to use it soon and freezing them for freshness, then freeze them! Just make sure they are sealed in as reliable an airtight container as you can. The beans must be kept dry, in a dark place and in an airtight container at room temperature.

3rd Rule! Always use fresh clean water!

Coffee is mostly water in fact, its 99% water that means that coffee is just flavored water. If you start with water that tastes funny, expect your coffee to taste funny too. Municipal water treated with chlorine can dampen the flavor of your coffee even if the water itself does not have a strong taste. Likewise, well water that contains a lot of dissolved minerals will not allow the coffee to shine to its fullest. So the best bet is to use filtered water. Its the best way to improve your brew.

4th Rule! Water should be HOT!

Often overlooked by beginning brewers, water temperature is critical to extracting the most flavors from coffee. The difference among coffees brewed at 175F (80 C), 195 F (90C)

and 210 F (99 C) is so dramatic it can be immediately recognizable by even the most casual of coffee drinkers. The difference is enough that you might not even guess coffee brewed at these various temperatures was made with the same beans. Optimum water temperature for brewing coffee is 200 F (95 C) plus or minus 2%. If the water is too hot, youll end up with coffee that tastes bitter or astringent. If its too cool, youll find the coffee flat and lifeless. Bring water just to a boil and then allow it to cool briefly (about 45 seconds) before brewing.

5th Rule! Use the right coffee-to-water ratio!

If the ratio is off much in either direction, youll taste it and you probably wont enjoy it. The first step to achieving this balance is to start with the appropriate dose of ground coffee for the amount of water youll be using. Use a standard coffee scoop (about the same as two level tablespoons) or 9 grams per 6 ounces (170 ml) of water. Most of the time, however, the scoop method will get you close, and you can fine-tune the proportions based on taste.

6th Rule! Use the right grind setting!

Just having the coffee-to-water ratio correct isnt enough, though; whats actually extracted counts. This is controlled by the interactions between the fineness of the grind and how long the grounds are in contact with the brewing water. The grind you use for brewing should match the brewing method and the brewing time. Coffee ground too coarsely (for its intended use) does not provide enough surface area, resulting in underextracted, weak-testing brew. Conversely, if the coffee is ground too finely, youll overextract the coffee due to the increased surface area and end up with bitter coffee and, possibly, a plugged brewer. In the following table, I give you the recommended grind for various types of brewing methods. Brewing Method French Press Drip Moka Pots (Espresso) Grind Coarse Medium Fine

There are two main kinds of coffee bean grinders made for home use: the coffee mill sometimes called the burr grinder, and the more common bladed grinder. The burr grinder (at the left) grinds the beans using two burrs, or serrated discs. You set the type of grind you want, load the beans into the chamber, and start grinding. Ground coffee collects in a second chamber and is ready to be brewed. A burr grinder produces a consistent grind. Unfortunately, the more common grinder is the whirling-blade grinder (at the right), known for its two-sided single blade that spins and chops the beans at the same time. After loading the beans into the chamber and grinding, you decide when to stop grinding the beans based on personal experience and through the transparent cover of the grinder. The bladed grinder gives you an inconsistent grind and potentially burns your coffee and there are no grind settings. Why use it? First of all, its the more common coffee grinder so youll find it at a lower price and after all, it still does the job!, just not as consistently as the burr grinder.

7th Rule! Clean everything that comes in the coffees path!

Coffee is an oily product, and unless you thoroughly clean your brewing equipment, these oils will turn rancid and they can spoil future brews imparting a sour taste. Anything that comes in contact with the coffee should be cleaned, using soap and warm water if possible, after each use. Be sure to disassemble the brewer, where applicable, and scrub each part.

8th Rule! Do not re-heat the brewed coffee!

Brewed coffee will taste its best when kept at approximately 175 F (80 C), because the chemicals compounds that make coffee flavorful are most stable at this temperature. The best way to achieve this is to decant the coffee into a thermos or carafe thats been preheated with just boiled water; if you dont preheat, your brew will lose critical heat when it acclimates to the cool container. You can also preheat the serving mugs. Avoid using heating plates, as the continued heat alters the taste and can impart burnt or bitter flavors. While perhaps less convenient, youll enjoy better coffee if you brew another batch instead of drinking coffee that sat for more than 15 to 20 minutes.

Brewing Methods:

In this section Ill describe only the three more popular brewing methods to prepare a good cup of Kopi Luwak or any kind of coffee but there are more methods like: The Vacuum Pot, The Percolator, The Ibrik (Turkish Coffee) and The Cold Brewing

French Press
According to some experts, this is the single best way to prepare Kopi Luwak coffee because it allows prolonged contact between the water and coffee without boiling the coffee and without resulting in any ground coffee at the bottom of your mug (as you do in both cases with Turkish Coffee).

Instructions of use: 1. Start heating water on the stove. 2. Grind your Kopi Luwak coffee to a coarse grind. Coarse grind, for two reasons. One, to ensure you do not overextract solids from the coffee, and two, to ensure the coffee is not ground so fine that it passes through the mesh filter. 3. Empty the ground coffee into the French Press coffee maker which is simply a clear glass container. 4. Once the water is boiling, turn off the stove and let it sit for a 45 second so that it is hot but not boiling. Pour as much heated water into the container with the ground coffee as you would like brewed coffee. For example, if you are making two mugs of coffee, pour two mugs of heated water into the coffee maker. 5. Stir with a plastic spoon and cover the French Press with the lid and the plunger pulled all the way to the top. 6. Let it sit for four minutes. Adjust this to personal taste after trying it a couple times. 7. Slowly push the plunger down until it is pushed all the way to the bottom. This will push the ground coffee down and press it to the bottom of the container. 8. Pour brewed coffee from the container. Voila! The filter has separated the coffee grinds and brewed coffee so you pour only brewed coffee. 9. For clean-up, remove the lid and plunger. Empty the ground coffee into the garbage. Rinse the lid and plunger. Clean the glass container with soap and water.

The Moka Pot (Stovetop Espresso Maker)

A Moka Pot is an Italian steam-based stovetop espresso maker that produces a dark Kopi Luwak coffee almost as strong as that from a conventional espresso maker. These Moka espresso makers were invented in 1933 by Alfonso Bialetti. This coffee is not espresso in the true sense of the word, as real espresso is produced using machines that can produce very high pressure water at just the right temperature. Moka coffee is produced using only steams natural pressure.

Moka pots are three-chambered metal pots. These pots are available from two to twelve cups sizes and all come in three parts: 1. A bottom chamber holds fresh water and usually has a pressure valve. 2. Middle is a perforated coffee basket or funnel to hold the grounds, which should be lightly packed. 3. The top chamber is where the brewed coffee ends up.

To brew with a Moka pot, fill the bottom unit with clean cold (or hot) water to the pressure-release valve and then set in the funnel. Place finely ground Kopi Luwak in the funnel and level it, but do not pack or tamp it. If you find there is sediment in your brew, choose a slightly coarser grind. Screw the two halves together tightly and place the Moka pot on the stove, set to low-medium heat.

Coffee will begin to flow to the top of the pot. After 4-5 minutes the coffee will begin to sputter, if it takes longer use a slightly higher heat. At this point remove the Moka pot from the stove, stir a bit and serve your Kopi Luwak. Do not put in the dishwasher. Wash the pot in mild detergent and water and dry thoroughly after each use. Always keep your Moka pot scrupulously clean. Disassemble the Moka pot after every use and clean the filter and top pot, being sure that you clean the underside of the top pot. Every few weeks, run some vinegar through the Moka pot as if you were brewing coffee to get rid of any mineral deposits left behind by hard water. NOTE: Each individual Moka pot makes a set amount of coffee. You should not try to make less coffee by under-filling the basket, or to make more by over-filling and compacting too tightly. This will affect the extraction process and may result in either bitter or weak coffee. If you need a different number of cups, you should buy the appropriately sized Moka pot.

Drip Brewers
Manual Drip Coffee makers

A time honored tradition, manual drip coffee makers are still preferred by many over automatic drip coffee makers, because of the greater control you maintain over the extraction. Heat water separately and pour over Kopi Luwak grounds at the pace you desire. If you like your Kopi Luwak coffee very strong, you can add lots of grounds (or use more finely ground coffee) without worrying about the spillover that would occur with automatic drip units. To get the best taste, first add the grounds, then pour hot (almost boiling) water to just cover the grounds, to bloom the coffee. After the water first disappears in the grounds, slowly add more water, keeping the level just above the grounds. Measure your coffee grounds accurately and consistently, for an ever pleasing cup every time you make coffee. It is often helpful to also pre-measure water before heating, to prevent accidental overflow when pouring over the grounds. Once your coffee is brewed, swirl the pot in your hand to stir the coffee together. Its a little known fact that the first of

coffee that drips through the filter and into the carafe is stronger than at the end of the brewing cycle.

The type of filter you use is also important. Your choices are a paper filter sold in any grocery store in the coffee aisle, or a metal filter that is re-usable but needs to be cleaned between each brewing. The benefit of the paper filter is easy cleanup. After the brewing, you pull out the paper filter containing all of the ground coffee and throw it in the garbage. What you lose with a paper filter however is that it absorbs many of the colloids that would otherwise give you a more full-bodied coffee were it allowed to pass through. A colloid is brewed coffee that is not fully dissolved but adds body to your cup of coffee. A colloid will get trapped in a paper filter, but passes through a metal filter. For this reason, coffee brewed through a metal filter will result in a sediment at the bottom of your cup which is a minor inconvenience compared to the full body of the brewed coffee. In fact, if you swirl your cup before the last couple sits, that sediment will get absorbed into the coffee and you wont even see it. Remember that sediment is not a bad thing, its coffee solids (and flavor) extracted from the ground coffee that wouldnt have been able to pass through a paper filter

FAQ's

1. Do all Kopi Luwak taste the same? 2. The consumption of Kopi Luwak is safe for humans? 3. How long does Kopi Luwak last once roasted? 4. How do I store my coffee?

5. Why is Kopi Luwak so expensive? 6. Where to buy Kopi Luwak? 7. Who was the first to try Kopi Luwak? 8. Can you explain about coffee terminology?

01. Do all Kopi Luwak taste the same?

Not at all! Is very important to know from which area the Kopi Luwak comes from. Luwaks eat the coffee from the plantations near their habitats. So you can find Robusta Kopi Luwak or Arabica Kopi Luwak. The best coffee will be the one collected from the good quality Arabica coffee plantations. Lets say that Sumatran Kopi Luwak is different than the Balinese one because the Arabica beans coffee from where they are made, also taste different.

02. The consumption of Kopi Luwak is safe for humans?

All scientific analysis confirm that Kopi Luwak is not dangerous for health. Due to the thorough washing process, the quantity of pathogen organisms in the beans is insignificant. Whatever the washing process misses the roasting and brewing process will make up for.

03. How long does Kopi Luwak last once roasted?

Like all coffees, roasted Kopi Luwak beans are considered fresh for about four to eight weeks. Once ground, they begin the rapid deterioration process that leaves them stale within days.

04. How do I store my coffee?

Light, moisture, heat and oxygen are the primary enemies of coffee freshness, so its best to keep your beans in an opaque air-tight container. Glass jars with rubber seals also work well if theyre kept out of direct sunlight. Grind only the necessary coffee for a maximum of 4 to 7 days.

05. Why is Kopi Luwak so expensive?

The estimated world annual production of Kopi Luwak is only 700 Kg. (about 1.400 Lbs.) Thats why it reaches such high prices.

06. Where to buy Kopi Luwak?

You can buy Kopi Luwak in coffee specialist shops and through internet, our page included. Please check the page Warning in our site to learn how to buy Kopi Luwak online.

07. Who was the first to try Kopi Luwak?

In colonial times in Indonesia, the Dutchmen dont allow local farmers to consume the coffee harvested in their plantations so, they collect the beans found in the floor (the civet pooh) and finally realize that the coffe made with them taste better than the normal one.

07. Can you explain about coffee terminology?

Coffee Terms - Glossary of Coffee Terminology.

From farming and processing terms, to coffee roasting and Barista lingo, you can find it here.

Coffee Countries
Worldwide production of coffee is over 100 million bags (132 LBS each) every year, which is enough for every person on earth to have 100 cups. The table at left represents roughly 95% of the world's coffee production in the year 2007. Vietnam has doubled its production in the past ten years and now produces more than Colombia, although its coffees are generally poor quality compared to other major coffee exporters such as Brazil, Colombia, and Indonesia. While many countries produce and export coffee, barely over a dozen have a significant share of the more lucrative gourmet market.

Coffee Farmingand Coffea Plant Varieties

Coffea plants are native to Ethiopia, where they still grow wild in the Southwestern Highlands of the Kaffa and Buno districts. The beginning of the coffee industry is unclear, but coffee became a commodity sometime before 1500. Coffea plants produce cherries normally having two seed halves known as coffee beans. Coffea trees grow to 40 feet high, but are normally pruned by farmers to a manageable height. There are two commercially available coffea species, Robusta and Arabica. Robusta is more "robust", due to a natural resistance to disease and infestation. Both species grow well between the Tropic of Cancer and the Tropic of Capricorn. Arabica beans are highly regarded as having the best flavor. Arabica plants are mostly grown at higher elevations where temperatures and rainfall are fairly consistent, and where there are fewer insects. Because of the steep terrain where Arabica is typically grown, harvesting is normally done by hand. Ripe coffee cherries are harvested and processed various ways to remove the skin, pulp, and parchment (husk). The husks of the dried seeds are removed to expose the "coffee beans". At low altitudes, where the land is generally flat, coffea cherries are easily harvested by machine. There are three distinctly different coffee processing methods; wet process, dry process, and semi-dry process. The first commercially harvested Coffea plant was Typica Arabica, followed by Bourbon Arabica and Robusta. Robusta replaced many Arabica plantations as they were ruined by Rust Disease. Today there are more resistant and higher yielding Arabica varieties slowly replacing the classic Typica and Bourbon varieties.

Bean Classification and Grading

There is currently no widely adopted standard for grading coffee. The SCAA has a detailed standard for bean classification, but world wide implementation of the SCAA standard is minimal. In general, the predominant method of grading coffee is by green bean size,

followed by the number of defects in a sample. Brokers and roasters maintain quality by identifying defects, cupping new lots, and by buying from consistent and reputable suppliers. See Classification and Grading for related coffee information.

Coffee Bean Defect Terminology

The coffee bean undergoes many processes. From the beginning as a seed to the time the coffee is roasted, there is opportunity for defects. Major causes of defects are weather, insects, disease, improper husbandry, and imperfect processing. A small percentage of defects can be found in any bag of coffee. High quality sourcing and inspection, along with cupping and tasting, is the conventional method of finding premium coffees for the more profitable specialty market. The number of coffee bean defects in a coffee sample is generally part of coffee classification and grading.

Barista and Brewing Terminology

In the 1960s, coffee consumption in the United States appeared to have peaked, even though it was mostly poor quality canned Robusta. In the early 1970s, US consumption was in decline, but things changed when Mr Coffee, an automatic drip brewer, was introduced. The early 1980s brought Italian espresso machines and an espresso coffee culture that is still growing and evolving. Much of the terminology used to in the coffee industry has its roots in Italy, and to a lesser extent France.

Cupping and Tasting Terminology

The basic steps of cupping are: smell the freshly grounds; mix two tablespoons of medium ground coffee with six ounces of hot water and let sit for three minutes; break (agitate) the crust with your nose directly above the glass to sample the aroma; taste while still hot with a heavy slurping action to cover the tongue; Retaste when lukewarm; note the flavors, aroma, body, and aftertastes. Cuppers generally rinse their mouth with water to help clear away tastes previous samples. Many coffee tastes are difficult for most to detect and flavor differences between coffee varieties are usually subtle. Flavors vary by origin, but also by roast, freshness, and type of processing. Tasting and cupping may be done to detect defects, to insure consistency, and before purchasing a large quantity. See Cupping and Tasting coffee glossary.

Coffee Drinks and Recipes

Flavored syrups are typically added to milk based espresso drinks (e.g. double tall chocolate caramel cappuccino). Flavored coffees, on the other hand, are flavored after roasting and before grinding, and are generally made from the lowest grade beans.

When placing an order at an espresso bar, say the number of shots, drink size, then drink style and name, followed by any other request. The following are examples of espresso drinks: Double Tall Decaf Latte, Quad Vente Iced White Mocha, Single Tall Why Bother with Room, Triple Tall Dry Cappuccino, Short Non-Fat Sugar Free Vanilla Latte, Single Short Decaf Americano, Quad Vente Caramel Macchiato. See Brewing and Preparingcoffee glossary for more barista lingo.

Coffee Organizations and Certifications

There are many organizations related to coffee. The most influential worldwide and in United States are the ICO and SCAA. Both are trade organizations dedicated to quality and sustainability of coffee production, and to the coffee industry as a whole. The ICO is the main intergovernmental organization that facilitates international cooperation in support of the worlds coffee market. Many smaller coffee organizations are focused narrowly on the environment and/or conditions for families involved in the coffee export business.

Coffee Roasting Terminology

Since the 1500s, possibly earlier, coffea plant seeds were being heated to make coffee beverages. Since then, coffee has risen to become the world's most popular beverage. Although the coffee beans are dried during processing, their moisture content is still about 11%. In order to reach the temperatures necessary for flavor development, the beans must reach temperatures above 370F, roughly the temperature at which sugars begin caramelizing. Much of the time required to roast a batch of beans is spent boiling off moisture. The actual roasting process is short (several minutes), and to prevent baking, the roasted beans cooled rapidly (5 minutes or less). There are two periods of cracking sounds during a roast, "first crack" and "second crack". The temperatures where the first and second cracks begin and end varies by type of bean and type of roaster. "First crack" typically begins at a bean surface temperature of 400 degrees Fahrenheit, when beans suddenly expand, making a sound similar to popcorn. At bean probe temperatures around 440 to 450 degrees Fahrenheit, the first crack has usually ended and a series of more intense crackling sounds, called "second crack" can be heard. If the roast is ended at the beginning of first crack, the coffee will taste under-roasted. Roasts brought to the beginning of second crack will be between medium and dark. Second crack is where the realm of dark roasts begins and where roasty flavors are created. See Roasting for related coffee information.

Coffees by Origin
Gourmet Arabica is typically identified by origin. High grown Arabica varieties have the most demand and fetch the highest prices. There are hundreds of coffee growing regions,

but only about a couple dozen are widely known for consistently producing large quantities of specialty grade Arabica. With a few exceptions, the best coffees are harvested in remote mountainous regions not too far from the equator. The bulk of the world's Arabica is produced in mountainous areas of Central and South America, followed by the highlands of Indonesia and eastern Africa. Most islands do not have the combination of high altitude and ideal climate necessary for specialty grade Arabica. A notable exception is Jamaica's Blue Mountain and the slopes of Mauna Loa and Mauna Kea on Kona Island, Hawaii.

Coffee Terms - Roasting

After Dinner Roast An after dinner roast, or after dinner blend, is intended to compliment after dinner desserts. A typical after dinner coffee is dark roasted and has low acidity.

Air Roaster An air roaster, or fluid bed roaster, is a machine that uses fast streams of hot air to roast coffee beans. There are different types, or configurations, of air roasters, but all use hot air to convectively roast the beans and to help keep the beans moving. Most commercially available coffee is either air roasted or drum roasted.

American Roast A light medium roast, the traditional roasting norm for North America. City (medium brown) to Full City (dark brown with oil drops) is the most common choice of specialty coffee consumers in America today, with a slightly darker roast preference in western United States. Also called "Brown Roast".

Artisan Coffee Coffee produced by skilled Roasters using high quality Arabica coffee beans and modern roasting equipment. Fresh roasted premium whole bean coffee stands in contrast to ordinary, often harsh tasting, ground Robusta.

Batch Roaster Batch roasters produce a fixed quantity (lbs per batch) of roasted beans at a time. In a batch roaster, the beans are removed before roasting the next batch. Continuous roasters produce roasted coffee at a fixed rate (lbs per hour).

Bean Probe A probe thermometer used to monitor bean temperature during the roasting process. Bean probes accurately measure the surface temperature of coffee beans during roasting. Modern roasting systems use either resistance thermal detector (RTD), or thermocouple (TC), bean probes, along with electronic temperature controllers, to monitor and control the roasting process.

Bean Temperature Roast degree is often defined by internal bean temperature, which cannot be measured directly, but can be approximated by the coffee bean surface temperature as measured by a bean probe (probe thermometer). Modern roasting systems monitor the surface temperature of roasting coffee beans, and can consistently recreate a roast by controlling the bean temperature vs. time profile. Final bean temperature, and time-temperature profiles, are now used in place of bean color monitoring for consistency in roasting. Internal bean temperatures are often cited along with bean probe temperatures when describing degree of roast, but actual internal bean temperature depends not only on the bean surface temperature, but also the time-temperature profile and type of roaster used.

Blend Coffee beans created by adding two or more varieties together. Coffees are blended before, and sometimes after, roasting. There are many reasons for blending coffee. Coffees may be blended to add balance, to create flavors not found in single origin coffees, to add body, to add crema, or to maintain flavor consistency as new crops present changes in flavor.

Chaff Chaff is the silver skin of the coffee bean released during roasting. While some coffees are put though an additional polishing step during processing to reduce the amount of attached silver skin, most unroasted coffee beans have a significant amount of the fine paper-like substance still attached which must be removed during roasting. As coffee beans are roasted, they expand to almost twice there original size. The dried out silver skin ruptures and is either burned away or carried away by the roast air. Most coffee roasters separate the chaff from the exhaust of their roasting machines using cyclone separators that collect the chaff in a metal bin.

Cinnamon Roast A very light roast, producing coffee with a dry, and light colored, surface. Cinnamon roasted coffee is under-roasted for most peoples tastes, and typically has a weak grainy aroma and a sour taste. Peaberries are a popular choice among those who enjoy lightly roasted coffee.

City Roast A light roast, also called American Roast. A City roast has a light brown color, is not oily, and has more acidity than medium or dark roasts. As coffees are roasted darker, the coffees original character distinctions are replaced by roasty flavors. A city roast will impart little, if any, roasty flavor and will retain the coffees unique flavor characteristics.

Coffee Future Contract to buy coffee at a specified price for delivery at a specified future date. Coffee futures are used by roasters to secure an adequate supply of coffee until the next harvest and as insurance to "lock-in" reasonable prices.

Current Crop Current crop (CC), meaning coffee harvested during the current crop year. For example, a coffee harvested in October 2007 would be identified as 2007/2008 crop and would be current crop until October 2008. Coffee from a previous harvest year is referred to as old crop, or past crop.

Cyclone Separator A cyclone separator is used to separate particulates, such as chaff, from roaster exhaust. The exhaust from cyclone separator is typically passed through a thermal oxidizer (incinerator) to burn the smoke. Roasters equipped with both a cyclone separator and thermal oxidizer emit a clean, smoke and particle free, exhaust.

Dark Roast Coffee roasted to a dark brown to almost black color. Dark roasted coffee is typically more pungent and less acidy than medium or light roasted coffee. Maximum aroma and flavor, is generally found at the lighter end of the dark range. At the darkest end of the dark range, coffee has lost all of its acidity and has a distinctly burnt flavor.

Drum Roaster A drum roaster roasts coffee in batches and uses a drum to hold the roasting coffee. As the drum spins, hot gasses transfer heat to the drum and the drum conductively heats the tumbling coffee beans. Some drum roasters have perforated drums that allow hot gasses to pass through the drum and convectively heat the roasting coffee. Most commercially available coffee is either air roasted or drum roasted.

First Crack The first of two distinctly different periods of cracking sounds during a roast, when the coffee beans are giving off their own heat and expanding suddenly. "first crack" begins at bean probe temperatures around 400 degrees Fahrenheit, making a sound similar to popcorn, and then diminishes, and sometimes stops momentarily, before the start of "second crack". "Second crack" begins at bean probe temperatures around 440 to 450 degrees Fahrenheit. The darkest of palatable roasts (Dark French) is attained at the peak of "second crack". If the roast is allowed to continue to completion of "second crack", the coffee will be burnt and may catch fire.

Flavored Coffee Roasted coffee sprayed with flavoring. Flavored coffee is generally made using inexpensive, low quality, beans. The flavoring used is very strong and can transfer tastes and odors to other foods by contact with surfaces used previously to hold flavored coffee.

French Roast

The darkest of palatable roasts, a French Roast continues well into "second crack" until the beans are very oily and almost black. French Roasted coffee is generally light bodied with a pungent roasty flavor. The variety of coffee bean used to make a French Roast is rarely mentioned, since the varietal taste distinctions are replaced by mostly carbony flavors.

Green Coffee Unroasted coffee beans. Green coffee has gone through a multitude of processes from the time the coffee cherries are harvested to when the raw, dried, and dehusked "coffee beans" are packaged in burlap sacks ready for export. Also used to describe insufficiently roasted coffee.

Italian Roast Dark roasted coffee with a very dark brown color and oily surface. There is disagreement regarding the labeling of very dark roast styles, with some asserting that an Italian roast is darker than a French roast and visa versa.

Medium Roast Coffee beans roasted to a medium brown color, with a dry surface. A medium roast is slightly darker than an American Roast, the traditional norm in United States. However, the norm for specialty coffee today seems to center around Vienna, which is slightly into second crack with medium dark brown color and a dry to slightly oily surface.

Mocha Java The oldest recorded coffee blend. Coffee was first grown in Ethiopia, but wholesale commercial export from the region began on the Arabian Peninsula through the port of Mocha. The Dutch later began cultivated and exported coffee from the Island of Java. Once blended it was discovered that the Mocha and Java coffees complimented each other for a more balanced cup.

New Crop Recently harvested coffee. Coffee harvested in October 2007, for example, would be identified as 2007/2008 crop and would be considered current crop until October 2008. Coffee from a previous harvest year is referred to as old crop, or past crop.

Pyrolysis Pyrolysis is a chemical change caused by heat. When roasting coffee, pyrolysis begins at about 370 degrees Fahrenheit, the temperature at which sugars in the coffee beans start caramelizing significantly. At about 400 degrees Fahrenheit, pyrolysis becomes significantly exothermic (the beans make their own heat). When roasting, the coffee beans should be exposed to temperatures significantly above 400F, otherwise the beans will roast too slowly and may not reach temperatures necessary for full flavor development. Coffees roasted at temperatures below pyrolysis will taste baked. After roasting, if the coffee beans are not cooled quickly, heat from pyrolysis will bake, or even burn, the coffee. A short period of water quenching (water mist) is the conventional method of halting pyrolysis in large batches.

Roast Master Individual in charge of coffee selection, blending, and roasting operations.

Second Crack The second of two distinctly different periods of cracking sounds during roasting when the coffee beans are giving off their own heat and expanding suddenly. The first crack begins at bean probe temperatures near 400 degrees Fahrenheit, making a sound similar to popcorn, and then diminishes, and sometimes stops momentarily, before start of the second crack. Second crack begins around 440 to 450 degrees Fahrenheit, as measured by roaster bean probe. The darkest of palatable roasts (Dark French) is attained at the peak of Second Crack. If the roast is allowed to continue to completion of second crack, the coffee will be burnt and may catch fire.

Single Origin Unblended coffee from a single country, growing region, or plantation. Sometimes called straight coffee.

Spot Price The current price of coffee to be delivered immediately, as compared to the contract price of coffee to be delivered at a future date. Spot prices are generally less than prices contracted for future delivery.

Varietal Coffee made from a single cultivar of coffee tree. The coffee term "varietal" is also used to describe coffee from a single region or country.

Vienna Roast A Vienna roast is the lightest of dark roasts and is complete after first crack, when the second crack has just started. Maximum aroma and flavor is usually achieved with a Vienna Roast, which has very little roasty flavor. Sometimes called "Full City" or "Full Flavor".

Coffee Descriptions by Growing Region

Altura Coatepec Altura Coatepec is high grown coffee from the historical red-tiled town of Coatepec, Mexico, 15km (9 miles) south of Xalapa.

Arabian Mocha Arabica coffee from the Yemen port of Mocha. Two famous market names for this coffee are Mattari and Sanani. Sanani is medium bodied with wild, fruity acidity, while Mattari is

medium to full bodied, with good acidity, and chocolatey undertones. The word mocha is associated with chocolate because when cocoa was first introduced in Europe, it reminded people of Mocha coffee from Yemen. Arabian Mocha, grown in the northern mountains of Yemen, is one of the oldest and most traditional of the world's coffees. It is also one of the finest. This coffee has been cultivated and processed in the same way for centuries, grown on mountain terraces and naturally dried. No chemicals are used in its production, and it is no doubt organic.

Arusha A region in Tanzania at the foot of Mt. Meru. Tanzania produces excellent Arabica coffee, most of which is grown on the slopes of Mt. Meru and Mt. Kilimanjaro.

Bani Bani is a city in the coffee producing region of Sierra Sur in Dominican Republic. Bani has been a trade name for coffee from the City of Bani. There are various micro-climates in Dominican Republic that produce beans with distinct physical and taste characteristics. The government of Dominican Republic established seven official coffee-growing regions: Barahona, Cibao, Neyba, Noroeste, Sierra Central, Sierra Occidental, and Sierra Sur.

Blue Mountain Jamaican Blue Mountain is one of the world's most controversial coffees. The best Jamaica Blue Mountain coffee is characterized by a nutty aroma, bright acidity and a unique beefbouillon like flavor. However, lack of attention to quality has led to some mediocre, overpriced product. Some confusion exists about where the boundaries for growing this coffee actually lie, and often coffees of lesser quality are packaged under its name. Jamaican High Mountain is a term that applies to coffees of lesser quality that are grown at a lower altitude than Jamaican Blue Mountain. Jamaica High Mountain and Jamaica Blue Mountain coffees are produced using the wet-process.

Bugisu Market name for Arabica coffee from the slopes of Mt. Elgon in Uganda, near Kenya. Most coffee produced in Uganda is Robusta, and is used for making instant coffee. Bugisu is a bright coffee with flavor characteristics comparable to Indonesian or Kenyan coffees.

Chiapas

Chiapas is the southernmost state in Mexico, and shares a border with Guatemala. The coffees of Chiapas are typically well balanced with a chocolatey brightness, and are more comparable to high grown coffees from Guatemala.

Chipinge Chipinge, formerly named Chipinga, is a town in southeast Zimbabwe on the slopes of the Chimanimani mountains which, as part of the Eastern Highlands, forms a natural border with Mozambique. Good agricultural conditions allow the Chipinge region to produce the finest coffee in Zimbabwe, produced under the market name Zimbabwe Salimba, or Zimbabwe Salimba Estate. Zimbabwe Salimba has a rich flavor comparable with other fine African coffees, is well balanced and has a good aftertaste.

Coatepec Coatepec is a charming town with cobblestone roadways in the Mexican State of Vericruz, 15km (9 miles) south of Xalapa. Coffee from the Coatepec regions is marketed under the name Altura Coatepec and is one of the best high grown coffees from Mexico.

Ethiopia Harar Coffee from the harar region of Ethiopia. Ethiopia Harar is a flavorful and aromatic dry processed coffee with a wild berry acidity. Ethiopia Harar is commonly designated as Shortberry or Longberry. The Longberry variety, which comes from coffee cherries that are physically longer than normal, typically produces coffee with an unusual wild-blueberrylike aroma. Also spelled Harrar or Harar.

Ethiopia Sidamo Coffee from the Sidamo region of Ethiopia. Sidamo, also called Sidama, was a large province in the southern part of Ethiopia prior to 1995, but is still used to designate a geographical area of Ethiopia. The Sidamo province was named after the native Sidama, or Sidamo, people. With the adoption of a constitution in 1995, the Sidamo Province was divided into new regions. One of the newly created regions, The Southern Nations Nationalities and Peoples Region (SNNPR), includes the Gedeo zone, where the Village of Yirga Ch'efe is located. Coffee grown near Yirga Ch'efe, while from the greater region sometimes identified as Sidamo, is marketed under the name Yirgachefe (also spelled Yirgacheffe).

Ethiopia Yirgachefe Coffee from the higher elevations of the Sidamo region of Ethiopia near the village of Yirga Ch'efe. Ethiopia Yirgachefe is typically wet processed. Yirgachefe coffee is considered by many as the cream of the crop in Ethiopia and is known for its sweet fruity acidity and floral aroma. Sometimes spelled "Yirgacheffe".

Guatemala Antigua Coffee grown in the central highlands of Guatemala near the historic City of Antigua. Antigua is Spanish for "old". One of the most well known and highly rated coffees in Central America, Guatemala Antiguas are balanced and aromatic, generally with a chocolatey acidity. The Antigua region produces well known and highly rated specialty coffees that rank with the most flavorful and nuanced coffees in the world.

Guatemala Coban Coffee grown in the Guatemalan highlands, near the town of Coban. Guatemala Coban is sold under the market name "Tanchi", and is comparable to other bright and fruity Guatemalan coffees, but often with unique characteristics, such as bittersweet spicy notes.

Guatemala Huehuetenango Coffee from the Huehuetenango ("way-way-te-nan-go") region. Huehuetenango is an approximation of an Aztecan term for "place of the ancients". This coffee from the western highlands of Guatemala, is bright, aromatic, and fruity.

Hawaii Hawaiian coffee is grown primarily on the islands of Hawaii and Kauai, with coffees from the Kona region of the island of Hawaii being the most expensive. The best estates grow beautiful, large, flat beans, which produce a medium-bodied brew, with buttery, spicy characteristics. Consumers should beware that many Hawaiin coffees being sold as blends may contain only 10% Hawaiian coffee, and are typically blended with Latin American coffees. Hawaiian coffees demand a premium price, although the flavor characteristics of some lower priced Latin American coffees may rate even higher. Coffee is grown on the islands of Molokai, Kauai, and Maui, but the Kona region of Hawaii has better growing conditions (higher elevations and a relatively dry environment).

India Monsoon

Aged Indian coffee exposed to monsoon conditions, with a golden color and a unique mellow flavor. Over 150 years ago the British started cultivating coffee on the Southern slopes in India and transporting the raw coffee to Europe in large wooden ships. The journey around Cape Hope took almost 6 months. During this long journey the raw coffee was exposed to rain and humidity causing the coffees characteristics to change. The coffee became pale gold in color, lost acidity and swelled in size. Europeans became accustomed to this coffee with its mellow earthy flavor. After the Suez Canal opened the shipment became very short and the coffee was no longer aged in the monsoon winds, causing the coffee to lose popularity since it looked and tasted different. To recreate the monsooned coffee, India Monsoon is now purposely stored in monsoon conditions on the Malabar Coast of India for 12-16 weeks. During this time the coffee is periodically rotated for even exposure.

Java Indonesian coffee from Island of Java. Early Dutch explorers brought Arabica trees to Java, which became the world's leading producer of coffee until Rust Disease wiped out the crop. The trees were replaced with more disease-resistant, but less desirable Robusta. With the support of the Indonesian government, Arabica is once again being grown on some of the original Dutch estates. Estate Java is a wet-processed coffee that is more acidic, lighter in body and quicker to finish than other coffees in the region. Smoke and spice are flavors often associated with this coffee's acidity. Some Javanese coffee is stored in warehouses for two or three years and is referred to as Old Java. This aging process causes the coffee to lose acidity and gain body and sweetness.

Sulawesi Once known as Celebes, the island of Sulawesi in Indonesia produces some of the world's finest coffee. Celebes Toraja, grown in the mountainous area near the center of the island, is one of the most famous. Coffees from Sulawesi are processed using the dry method and possess an intriguing combination of sweetness and earthiness. They are low in acidity with a deep almost syrupy body. These coffees are more expensive than Sumatran coffees because of small yields and the fierce demand for this coffee in Japan.

Sumatra Two of the world's best and most famous coffees come from Sumatra: Mandheling and Ankola. Both are semi-dry processed coffees grown in west-central Sumatra near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling is known for its herby aroma, full body, low acidity, and a rich smooth flavor. While most coffees are named after the country, or growing region, where it is farmed and harvested, Sumatra Mandheling is named after the "Mandailing" People that traditionally farmed and processed the coffee beans. A WWII Japanese military man stationed in Sumatra is said to have asked a local

Sumatran where his coffee originated, but the Sumatran man mistakenly thought he was being asked about his ethnicity and replied "Mandheling". The name stuck as word spread about the coffee in Japan and merchants began inquiring about the purchase of Mandheling coffee from Sumatra.

Coffee Terms - Drinks and Recipes

Affogato An Italian dessert drowning in espresso. Affogatos can be made by covering ice cream with strong coffee. A typical Italian Affogato is a scoop of vanilla gelato covered with a shot of espresso and served immediately. Affogatos should not have too much melted ice cream or gelato, and should be bitter-sweet with a combination of textures. Popular Affogatos include Vanilla Affogato, Mocha Affogato, and Peppermint Affogato. Video

Americano A coffee beverage made from a shot or two of espresso mixed with hot water to make a full sized drink. Americano is short for "Caffe Americano", which is Italian for espresso coffee served American style.

Biscotti Biscotti (pronounced "bis-koh-tee"), in Italian, refers to twice baked cookies. In North America, biscotti are mostly associated with coffee. A Biscotto (singular form of Biscotti) is a dipping cookie. In Italy biscotti are generally dipped into wine. Traditionally, biscotti were almond flavored. Today, because of their popularity in coffee houses, many different ingredients are added: dried fruits, chocolate, nuts, seeds, spices, etc. Biscotti are often served frozen with melted chocolate or frosting, topped with nuts or even coated with colored sprinkles. Video

Black and White An alcoholic drink made from one part coffee liquor, usually Kahlua, and one part milk or vanilla schnapps. Carefully layer 1/2 ounces coffee liquor over 1/2 ounces of milk, or vanilla schnapps, in a shot glass and serve.

Black Eye A cup of American coffee with two shots of espresso added. Also known as a Sling Blade, Depth Charge, Shot in the Dark, Cafe Tobio, Autobahn, or Hammerhead.

Black Russian An alcoholic coffee drink. To make a Black Russian, fill a rocks glass with Crushed ice, add 1.5 ounce vodka and 1.5 ounce Coffee Liqueur. Video

Breve A milk based espresso drink made with half-and-half, or light cream, instead of whole milk. Breve means "short" in Italian, and in some locations refers to a cappuccino made with light cream.

Cafe French word for "coffee".

Cafe au Lait Similar to a Latte, but made with filter drip or French Press coffee instead of espresso. To make a simple Cafe au Lait, mix equal portions of brewed coffee and heated or steamed milk. The "French" style is to serve a Cafe au Lait in a white porcelain cup or bowl. Cafe au Lait is French for "coffee with milk". Video

Cafe Bonbon Condensed milk poured carefully over espresso and served in a small glass. The shot of espresso remains separated from the milk until stirred, as in a black and white. Cafe Bonbon is French for "candy coffee".

Cafe Noisette Cafe Noisette ("kuh-fay nwah-zett") is espresso with a small amount of milk added. Cafe Noisette is French for "hazelnut coffee", a reference to the dark color of espresso.

Caffe Italian for "coffee".

Cappuccino A beverage made from espresso, hot milk, and frothed milk. To make a Cappuccino, add equal parts of espresso, hot steamed milk, and velvety milk froth. A dry Cappuccino is the same drink without the hot milk. Cappuccinos are traditionally served in a small cup, or demitasse.

Espresso con Panna Italian for "espresso with cream", an Espresso Con Panna is a shot of espresso topped with a dollop of whipped cream.

Espresso Granita A slushy chopped ice dessert made from espresso. The word "granita" comes from the Italian the word "grano" meaning "grain", a reference to the grainy texture of ice used to

make a Granita. To make an Espresso Granita, freeze extra strong sweetened espresso, crush or chop finely, and serve in a clear glass topped or layered with whipped cream.

Gelato Italian ice cream made from creamy milk and sugar with fruit, flavorings, and sometimes eggs added. Non-dairy gelato is known as sorbetto. Video

Iced Mocha Caffe Mocha served cold with ice. To make an Iced Mocha, add chocolate to bottom of glass, add espresso and mix well, then add milk until the glass is two thirds full and mix well. Add ice last, or pour into and ice filled glass, and cover with whipped cream if desired.

Irish Coffee An alcoholic coffee drink. To make and Irish Coffee, pour a shot of Irish whiskey into a warmed whiskey glass and add three sugar cubes (3 tsp). Fill with strong black coffee to within one inch of top. Stir gently and top to the brim with slightly aerated heavy cream. Video

Latte A shot or two of espresso in a cup filled with frothy steamed milk. Baristas will sometimes pour the frothy milk through the espresso in an open mug to make an artistic design in the crema (espresso foam) floating on the surface. "Latte" is short for "Caffe Latte", which is Italian for "coffee with milk".

Macchiato Italian for "spotted". There are two types of Macchiatos, "Latte Macchiatos" and a "Caffe Macchiatos". To make a Caffe Macchiato, also called "Espresso Macchiato", fill a small glass with espresso and dab a spoonful of velvety frothed milk on top. To make a Latte Macchiato, pour espresso into frothy steamed milk leaving a dark spot on top. Video

Mocha Latte

A Mocha Latte, or Mocha, is a coffee drink made from espresso, chocolate syrup, and steamed milk. To make a Mocha, coat the bottom and sides of the cup or mug with about 1/2 oz. of chocolate syrup. Add a shot or two of espresso and fill with steamed milk. Add whipped cream if desired.

Red Eye A cup of American style drip coffee with a shot of espresso added. Also called a Shot in the Dark, a Depth Charge, or and Eye Opener. Variations of the Red Eye include the Black Eye, made with two shots of espresso, and the Dead Eye, made with three shots of espresso.

Coffee Terms - Brewing and Espresso

Bar An Espresso machine uses nine to ten Bars of pressure to force hot water through finely ground coffee when making espresso. A Bar is equal to 14.5 PSI, or roughly the pressure of one Atmosphere.

Bar System

A complete espresso system, including brewer, refrigerated milk holding apparatus, coffee grinder(s), doser(s), accessories and a knock box.

Barista Italian for Bartender, a Barista is someone who makes coffee drinks as a profession. In Italy, a Barista typically serves both coffee and alcoholic beverages.

Blade Grinder A coffee grinder that uses spinning blades to turn whole bean coffee to ground coffee. A blade grinder is simple and effective, but will produce an inconsistent particle size, or grind, compared to a bur grinder.

Boiler A pressure tank used to make hot water or steam, found in most espresso brewing machines.

Brewing Any method of making a coffee beverage from fresh water and roasted coffee grounds.

Burr Grinder A burr grinder, or burr mill, uses rotating flat to conical metal disks with sharp ridges, or burrs, to evenly grind the coffee beans. A bur grinder is typically adjustable from very fine to coarse and produces a consistent particle size compared to the simpler blade grinder. Consistent particle size is important in brewing quality coffee, making burr grinders the choice of coffee professionals.

Caffeine The chemical in coffee and tea that creates a stimulating effect in the human brain and nervous system. German chemist Friedrich Ferdinand Runge first isolated caffeine in 1819. The effects of caffeine in tea were known in China thousands of years before the similar effects of coffee were discovered. Caffeine is the world's most popular drug.

Crema The reddish brown froth covering the surface of a high quality cup of espresso. Crema is very important in making a good espresso. The presence of crema is the main difference between drip coffee and espresso. In an espresso machine, hot pressurized water is forced through the finely ground coffee which quickly extracts the most soluble constituents. Oils in the coffee grounds form small rusty brown colored bubbles which are then forced out of the porta-filter by pressurized hot water. These small bubbles of coffee oils are what makes the crema which floats to the surface of most espresso drinks. Crema is rich with coffee flavor and can remain in the mouth and throat while releasing flavor and aroma for up to an hour after drinking espresso. There are a number of factors that affect the formation and color of crema in espresso. Coffee packed too finely in the porta-filter tends to create crema that is too dark, while coarsely ground coffee with likely produce crema that is too light. The variety of coffee, as well as the way the coffee beans were processed and then roasted, will also affect the volume and color of crema produced when making espresso.

Decaffeinated Coffee with at least 97% of its original caffeine content removed. The decaffeination (decaf) process involves immersing the unroasted coffee beans in a solvent to remove the caffeine, separating the solvent from the coffee beans, and then processing the solvent to isolate the caffeine. The conventional process involves reusing the decaffeinating solvent again and again, thereby saturating the solvent with coffee flavors and preventing further transfer of flavor from the beans to the solvent. Commonly used solvents include, water (see Swiss Water Process), benzene, ethyl acetate, methylene chloride (MC), and carbon dioxide (CO2).

Demitasse A small cup that holds about 3 to 4 ounces of liquid. Cappuccinos are traditionally served in a ceramic demitasse. Demitasse is short for "demi de tasse" which is French for "half cup".

Doppio Italian for double, a "Doppio" is two full shots (approximately 3 ounces) of espresso.

Dose The amount of coffee used in a serving. One shot (1.5 ounces) of espresso has about two tablespoons of coffee (about 1/4 ounces). For best flavor, one shot of espresso, or two tablespoons of coffee, should be used to make 6 ounce of coffee drink. Likewise, a 12 ounce coffee drink will taste best with two shots of espresso.

Doser A spring loaded device usually attached to espresso grinders which dispenses one serving of ground coffee per pull (about 1/4 ounces). Two pulls on the doser, for example, is just enough to fill a two shot portafilter basket.

Doser Grinder A machine that grinds the coffee beans and dispenses a measured amount of ground coffee, or dose.

Double An espresso drink with two shots (three ounces) of espresso. For example, a double tall Americano has two shots of espresso mixed with hot water in a 12 ounce cup.

Drip Coffee Brewed coffee made from water heated in the coffee maker and dripped through ground coffee in a filter basket directly into the cup or pot. The first automatic dripbrew coffeemaker for home use, Mr Coffee, was introduced in 1972. Many newer drip coffee machines, called "Grind and Brew" coffee makers, both grind and brew the coffee and can be set to automatically grind and brew at a specified time. Filter-drip coffee makers are the most popular type of home coffee brewers used today.

Drip Tray A tray under the group, or porta-filter, of an espresso machine designed to catch spillage or overflow.

Dry An espresso drink with frothed milk only and no hot milk. A dry cappuccino, for example, is espresso under layer of velvety milk froth.

Espresso Espresso is made by forcing hot water at 9 to 10 bars of pressure through very finely ground coffee beans. The extraction of espresso happens quicker than filter-drip coffee because the more finely ground coffee has a larger wetted surface area. The high pressure hot water in an espresso machine is necessary to overcome the extra surface tension produced by the larger surface area of the finely ground coffee. What makes espresso so different than filter drip coffee is that it has crema, a reddish brown foam of coffee oils that expands as the espresso is forced through the portafilter. Crema is an important part of the flavor, beauty, and aftertaste of espresso coffee drinks. Because of the crema and quick extraction process, espresso has more flavor and less caffeine than filterdrip coffee.

Espresso Machine An espresso machine forces hot water at 9 to 10 bars of pressure through very finely ground coffee beans. The high pressure hot water in an espresso machine is necessary to overcome the extra surface tension produced by the large surface area of very finely ground coffee. An espresso machine makes coffee that has crema, a reddish brown foam of coffee oils formed as the espresso is forced through a portafilter. Crema is an important part of the flavor, beauty, and aftertaste or espresso coffee drinks. Because of the crema production, and quick extraction process, espresso machines make coffee with more flavor and less caffeine compared to filter-drip machines.

Espresso Pod Ground espresso coffee compressed and wrapped in a filter used to make a single serving of espresso. Special pod machines are used to make coffee from espresso pods. An obvious advantage of using espresso pods is the lack of coffee grounds to clean up. A disadvantage is that pods use already ground coffee which stales quicker than whole bean coffee.

Espresso Romano Italian for espresso with a squeeze of lemon

Filter Basket The perforated, usually stainless steel, receptacle used to hold the coffee grounds when brewing coffee. The filter basket for an espresso machine fits inside a portafilter that clamps to the machine. Espresso machines typically utilize two filter baskets, one for brewing single servings and one for brewing double servings.

French Press The French Press, or Cafetiere (French for "coffee pot"), was invented in France in the mid 1800s. Despite the name, most coffee in France is brewed by the drip method. To use a French Press, remove the filter-plunger top and place coarsely ground coffee into the bottom of the press. Using a fine grind with a French Press will result in coffee that's gritty and bitter. After letting the coffee steep for several minutes, serve immediately, or place into a different container to keep hot. Since the coffee is fully immersed in the French Press, the level of extraction is high. Leaving coffee in the press for more than 5 minutes will over extract the grounds and the coffee will become bitter. A French Press is also called a "plunger pot".

Freshness Coffee Freshness is lost over time, at a rate that depends on how it is stored. Unroasted, green, or raw, coffee can stay fresh for years. Roasted whole bean coffee can remain fresh for months if kept in an airtight container in a freezer, for weeks in airtight container at room temperature, and for days exposed to air at room temperature. Ground coffee will stay fresh for several hours, after which the flavor fades quickly. Good coffee flavor is largely dependent on the brewing process, coffee bean quality, and freshness.

Frothing The process of making froth, or velvety hot foam, from milk using the steam wand of an espresso machine. A Barista skillfully uses the steam wand to draw air into the milk until the mixture reaches 155 to 165 degrees Fahrenheit and the foam becomes thick and velvety.

Gicleur A small orifice used in espresso machines to limit the flow of hot water through the group. The term gigleur is an Italian derivation of gicleur, which is French for "jet" and derived from the French verb gicler (to squirt). The gigleur prevents too much water from flowing

through the group when the portafilter is removed.

Gourmet Coffee Sometimes called "specialty" or "premium" coffee, gourmet coffees are made from exceptional Arabica beans grown in ideal coffee-producing climates, and usually harvested by hand in mountainous areas. Gourmet coffees have distinctive flavors, specific to botanical variety, processing method, and the unique characteristics of the soil and environment that produces them. Gourmet coffees stand in stark contrast to the often bitter Robusta beans grown at low elevations and harvested by machine.

Grande Italian for "large", a Grande is a 16 oz coffee drink. A 16 ounce Mocha, for example, is called a Grande Mocha. Coffee drink sizes from smallest to largest are: Short (8 oz), Tall (12oz), Grande (16 oz), and Vente (20oz).

Grind The particle size of ground coffee. The recommended grind depends on brewing method. The grind should be adjusted to create the desired amount of coffee extraction. The finer the grind, the quicker coffee can be extracted. Too much coffee extraction will remove unwanted chemicals and make the coffee taste bitter, while too little extraction will cause the coffee to taste flat and watery. Finely ground coffee has more surface area than coarsely ground coffee which allows for quick extraction, but the increased surface tension will not allow water to pass through the grounds by gravity. Espresso machines force hot water through very finely ground coffee at eight to ten times atmospheric pressure (8 to 10 Bars) to quickly make coffee that is neither under-extracted or over-extracted. Experience has found that with an espresso machine, optimum flavor is achieved by adjusting the grind so that a 1.5 ounce shot glass fills in about 25 seconds. A medium grind is used for filter-drip coffee machines and a course grind is used for brewing with a French Press. The finest of all grinds is the powdery Turkish Grind, used to make Turkish Coffee.

Group A cylindrical receptacle on a traditional espresso machine into which the portafilter clamps.

Half Caf A coffee drink with half the caffeine, made by blending equal parts of decaffeinated and "regular" coffees. Also called "half and half" or "split shot".

Harmless A non-fat, decaffeinated coffee drink.

Iced Latte Latte served cold with ice. To make an Iced Latte, place ice in glass, add milk, then pour espresso and mix over the ice.

Knock Box A small stainless steel pan or drawer under or near the espresso machine of a bar counter for disposal of spent coffee grounds. It's called a knock box because the barista knocks the portafilter to remove the grounds.

Latte Art Creative designs made on the surface of an espresso drink. Latte art may be made by skillfully pouring milk through espresso, or with the aid of toothpicks, chocolate syrup, or sprinkles. Video

No Fun A decaf coffee, or latte.

Piston Espresso Machine An espresso brewing device in which the required water pressure for espresso brewing is provided by a piston attached to a manually operated lever.

Porta-Filter A removable device, usually with a plastic handle, that contains a metal coffee filter and clamps onto the group of an espresso machine. A bottomless, or naked, portafilter is similar to a regular portafilter but with the bottom removed to expose the screened basket.

Pulled Long An espresso "pulled long" is a serving of espresso extracted longer than the normal 20 to 30 second shot, and with more volume than the normal 1.5 ounce shot. A shot pulled long extracts more caffeine and more bitter flavors. Also called Espresso Lungo.

Pulled Short An espresso "pulled short" is a serving of espresso extracted shorter than the normal 20 to 30 second shot, and with less volume than the normal 1.5 ounce shot. Espresso pulled short is more concentrated, less bitter, and has less caffeine than a normal espresso shot, but will make a slightly less flavorful coffee drink when compared with a similar drink made with a normal 1.5 ounce shot of espresso. Also called "espresso ristretto" which is Italian for "espresso narrowed or shrunk"

Quad An espresso drink with four shots of coffee.

Shot A coffee shot, or serving, is 1.5 ounces of espresso. Shots pulled short are less than 1.5 ounces. Shots pulled long are more than 1.5 ounces.

Skinny Any espresso drink made with non-fat milk. For example, a skinny Latte is a Latte made with non-fat milk.

Solo A coffee drink with a single shot (approximately 1.5 ounces) of espresso. For example, a solo tall mocha is a 12 ounce mocha with one shot of espresso.

Steam Wand A pipe stem on most espresso machines used to provide steam for frothing milk.

Steaming Pitcher A stainless steel container used in conjunction with the steam wand of an espresso machine to make frothed milk.

Tall A 12 ounce coffee beverage. For example, a double tall Mocha is a mocha with two shots of espresso in a 12 ounce cup. Sizes are short (8 oz), tall (12 oz), grande (16 oz), and vente (20 oz).

Tamper A device used to compress coffee inside a filter basket before beginning the brewing operation. Tampers are often hand held accessories or attached to espresso grinders. Attached tampers allow baristas to handle the tamping operation with one handed flair.

Tamping Tamping finely ground espresso beans is necessary to produce consistent espresso and prevent channeling of the brewing water through the portafilter. Proper tamping requires a consistent force of up to about thirty pounds.

Turkish Coffee Coffee ground to a fine powder, brewed by mixing with hot water, and served with the grounds. Preparing turkish coffee requires some expertise, partly because finely ground coffee does not mix readily with water,

Valve Bag Valve bags are air tight coffee bags with small one-way valves that allow gases

escape but do not allow air into the bag. The valve bag was a significant development for the specialty coffee industry since it allowed coffee roasters to package freshly roasted coffee without first degassing the coffee beans. Shortly after roasting, coffee beans give off a tremendous amount of gas, which will expand sealed packages not equipped with a oneway valve. If packaged immediately in valve bag, freshly roasted coffee will produce enough gas to expel most of the oxygen from the bag, thereby allowing the beans to stay fresh much longer. Storing coffee beans: If you grind your fresh roasted beans within a week or two, an airtight container in a cool dark place is ideal. If you have a large quantity of fresh coffee in unopened foil valve bags, the entire air-tight valve bags can be stored in a freezer to retain freshness for months. For best results, thaw before opening to prevent water from condensing on the beans. Refreezing coffee beans is not recommended.

Vente A 20 ounce coffee beverage. For example, a triple vente Mocha is a 20 ounce mocha with three shots (4.5 ounces) of espresso.

Water Purification Most coffee brewing systems benefit from water purification. Water purification generally improves the taste, odor and appearance of the supply water and in turn improves the coffee taste. Effective filters remove contaminates, excess chlorine, particulate matter and other impurities. Good filtering systems are inexpensive and readily available; most on the market range from a single, butted type cartridge, to a three-cartridge set-up, usually mounted on a wall under or near the brewer or espresso machine. The placement of a filtering system should be strategic, making sure that (1) water is filtered before its introduction to the brewer or espresso machine, and (2) water filters are easily accessible for routine changing (the frequency of which is determined by the particular system and volume of machine use. Water softening is generally required to prevent accumulation of minerals in espresso machine boilers.

Water Softening In most areas, to prevent espresso machine maintenance problems, water treatment beyond filtration is needed to remove dissolved calcium and magnesium. Dissolved minerals, mainly calcium and magnesium, will eventually form solid deposits, or scale, when water is boiled. This scale can clog and damage an espresso machine. Unless the water supply is very soft, softening is recommended to help protect espresso machines from internal damage.

Wet Some coffee drinks, such as Cappuccinos may be ordered dry, meaning with milk froth only and no steamed milk. A wet Cappuccino is a regular Cappuccino, including the 1/3 steamed milk.

Whole Bean Unground roasted coffee beans. Whole bean coffee has the advantage of staying fresh much longer than ground coffee. Also, whole beans can be ground to different sizes for different machines and for optimum flavor.

With Legs A coffee order "to-go". For example, a Latte with legs, is a Latte served in a disposable insulated cup with lid ready

Coffee Terms - Bean Classification and Grading

AA AA is a coffee grading term that refers to a specific, larger than normal, bean size. Kenya AA coffee beans, for example, pass through Grade 18 (18/64" diameter) sieve perforations, but are too large to pass through Grade 16 (16/64" diameter) sieve perforations. AA+ refers to coffee beans AA or larger. The term AA is used as a coffee quality "grade" due to the general correlation (with many exceptions) between coffee bean size and coffee flavor.

Altura Altura means height in Spanish and is used to describe high grown, or mountain grown, coffee.

Excelso Excelso is used mostly as a coffee grading term, especially in Colombia. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso coffee beans pass through Grade 16 (16/64" diameter) sieve perforations, but are too large to pass through Grade 14 (14/64" diameter) sieve perforations. The term "Excelso" is used as a coffee quality "grade" due to the general correlation (with many exceptions) between coffee bean size and coffee flavor. Colombia Supremo coffee beans are slightly larger than excelso beans and will pass through Grade 18 (18/64" diameter) sieve perforations, but are too large to pass through Grade 16 perforations. Supremo and Excelso coffee beans may come from the same tree, but are sorted by size.

Grade Grade is generally used to indicate coffee bean size, which is associated with coffee quality. While there are many exceptions, coffee beans grown at higher elevations tend to be denser, larger, and have better flavor. The process of determining coffee bean size, or grading, is done by passing unroasted beans through perforated containers, or sieves. For example, Grade 18 beans, also called AA, will pass through a sieve with 18/64" diameter holes, but are retained by the next smaller sieve with 16/64" diameter holes. Traditionally, even grades were used for Arabicas (20, 18, 16, etc), and odd numbers were used for Robustas (17, 15, 13, etc). The method of grading coffee (classifying coffee quality) varies by country, and may include bean size, bean density, number of defects, growing altitude, taste, etc.

Hard Bean Synonymous with "high grown (HG)", "hard bean (HB)" refers to coffee grown at altitudes about 4,000 - 4,500 feet above sea level. Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high grown beans makes them more desirable, and generally more expensive, than coffees grown at lower elevations.

Strictly Hard Bean

Synonymous with "strictly high grown (SHG)", "strictly hard bean (SHB)" usually refers to coffee grown at altitudes higher than about 4,500 feet above sea level. Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high grown beans makes them more desirable, and generally more expensive, than coffees grown at lower elevations.

Strictly Soft Bean Strictly Soft (SS) beans are grown at relatively low altitudes (under 4,000 feet). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. Strictly Soft Arabica beans have a more rounded flavor compared to the generally more flavorful and dense Arabica beans grown at higher elevations.

Supremo Used mostly as a coffee grading term in Colombia. Supremo coffee beans are slightly larger than Excelso beans and will pass through Grade 18 (18/64" diameter) sieve perforations, but are too large to pass through Grade 16 perforations. Supremo and Excelso coffee beans may come from the same tree, but are sorted by size. Excelso coffee beans are also large, but slightly smaller than Supremo coffee beans. Excelso coffee beans will pass through Grade 16 (16/64" diameter) sieve perforations, but are too large to pass through Grade 14 (14/64" diameter) sieve perforations. The term "Supremo" is used as a coffee quality "grade" due to the general correlation (with many exceptions) between coffee bean size and coffee flavor

Coffee Terms - Bean Defects

Antestia Damage from the Antestia bug, resulting in coffee beans ranging from slightly discolored to almost entirely black and shriveled up.

Bits Pieces of coffee beans crushed during processing.

Black Beans Black, or very dark, unroasted beans. Black beans typically result from harvesting immature cherries or by harvesting dead cherries that fall naturally from the tree. Black beans can also result from exposure to water and heat and insect-damage. Unroasted coffee beans with more than 25% black, deep blue, or dark brown surface area, may be considered black beans. Black beans have a detrimental effect on coffee taste. The number of black beans in a representative sample is a basic measure of coffee grade.

Blotchy Irregular greenish, whitish or yellowish patches on unroasted coffee beans. Blotchy beans may result from incomplete or uneven drying during processing.

Boat Shaped Beans with ends that curve upwards like a boat.

Bullhead An extra large coffee bean. Sometimes a peaberry which has not totally grown together.

CBB Damaged Coffee Berry Borer damaged coffee beans. The Coffee Berry Borer, or Hypthenemus Hampei, is one of the most significant pest problems for coffee farmers. The CBB is a black, two millimeter long, beetle that bores holes through the seeds coffee cherries. "Broca" is the widely used Spanish term for the coffee berry borer. CBB damage is also

called "Broca damage".

Crushed Crushed coffee beans are most commonly the result of improperly set or damaged pulping equipment. Coffee beans can also be crushed during mechanical separation of the beans from the husk, or during mixing in fermentation tanks.

Diseased Disease damaged coffee beans. There are many coffee plant diseases that can damage a coffee crop, but most are caused by fungus (mold). The most prevalent coffee mold problems are Coffee Leaf Rust (CLR), which shows as yellow-orange blotches on the leaf, and Coffee Berry Disease (CBD), which lives in the bark of the tree and produces spores that attack the coffee cherries. CLR, CBD, and Coffee Berry Borer (CBB) are significant disease and pest problems facing the worlds coffee farmers.

Drought Affected Ragged shaped, pale, and light weight unroasted coffee beans. Also called "droughty", or "flaky"

Elephant Beans An cluster of two or more deformed beans that grew closely locked together, but sometimes separate during processing or roasting. Also called "ears", due to their often ear-like appearance.

Faded Unroasted coffee beans that have lost much of their original color, a characteristic of old crop and beans that were dried too rapidly. Processed coffee beans will slowly fade from green to pale yellow, if stored too long before roasting. Also called "soapy" or "bleached".

Foxy Unroasted coffee beans with a brown or rust color. Foxy beans may result from faulty fermentation, improper washing, over drying, or by harvesting over-ripe cherries. Also called "brown".

Moldy Unroasted coffee beans with a light green or white fur-like texture characteristic of mold. Roasted coffee beans affected by mold have a "musty", or "moldy", flavor.

Mottled Unroasted coffee beans with blotchy discolorations, associated with uneven drying during processing.

Musty Taste or aroma characteristic of mold. A musty characteristic is associated with drying the coffee too slow or storing unroasted coffee in a damp environment. Monsooned and aged coffees may have a slightly musty flavor.

Over Fermented Coffee allowed to ferment too long during wet processing. After de-pulping coffee cherries to remove the skin and some of the pulp, the separated seed will still have a significant amount of pulp attached. The remaining pulp can be loosened by fermentation, allowing it to be washed away before drying. If fermentation is not stopped as soon as the remaining parchment is no longer slimy, and has a rough texture, the coffee may acquire oniony or soury flavors.

Pales Unroasted yellow coffee beans that stink when crushed or ground. Pales may result from drought or from harvesting immature coffee cherries.

Peaberry A single rounded bean from a coffee cherry which bears one bean instead of the usual flat sided pair of beans. Also known as 'caracol', 'perla' and 'perle'. Peaberries are frequently separated and sold as a distinct variety. Papua New Guinea and Tanzanian peaberries are good examples.

Pulper Nipped Wet processed beans that are cut or bruised during pulping. Typically caused by damaged or improperly configured pulping equipment. Pulper cut beans will usually show brown or black marks after processing. Discoloration develops by oxidation at the damaged areas and off-flavors may result. Pulper damaged beans roast unevenly, age rapidly, and are susceptible to damage by vapors, dust, and other adverse environments. Also called "blackish" or "pulper cut".

Quaker Unripened coffee beans, often with a wrinkled surface. Quakers do not darken well when roasted.

Ragged Coffee with a ragged appearance. Harvesting both mature and immature cherries, or drought-affected cherries, can result in beans with a ragged appearance.

Shell A common defect where coffee beans have a large cavity similar to a shell. While only a secondary concern, compared to defects such as stones, sticks, black beans, or sour beans, too many shells in a coffee sample is an indication of a lesser coffee grade.

Stinker A coffee bean that produce an unpleasant or fowl taste. Beans that get stuck in a pulper or fermentation tank too long are may become stinkers. Stinker beans produce an unpleasant smell when crushed or cut. Stinker beans can spoil the taste of an otherwise good batch of coffee.

Under Dried Beans with a moisture content above 12%. The final drying process should result in coffee beans with a 10% to 12% moisture content.

Withered

Wrinkled, undeveloped, and light weight coffee beans. Withered beans are typically the result of drought or poor husbandry.

Coffea Plant Varieties

Arabica Coffea Arabica trees produce nearly all of the worlds specialty coffee. The vast majority of coffee is Robusta or Arabica. Most consider the flavor of Arabica coffee far superior to Robusta. Robusta trees, however, are more "robust" and are less susceptible to insect infestation and disease. Arabica trees are typically grown at high elevations where insects and disease are less prevalent. Because of the inherently steep terrain at high elevations where Arabica is generally grown, mechanical harvesting is impractical, so Arabica coffee is nearly always picked by hand. Hand picking of Arabica results in less under-ripe and over-ripe beans compared to the commonly machine harvested Robusta. If left alone, Arabica trees will grow to 40 feet high, but in most plantations the trees are pruned to less than 8 feet high for better yield and easier harvest. There are at least a dozen variations, or cultivars, of the Coffea Arabica tree. These include: Typica, Bourbon, Caturra, Catuai, Pache Comum, Pache, Catimor, Kent, Mundo Novo, Maragogype, Amarello, and Blue Mountain. Typica is the oldest known Arabica cultivar and is the base from which others developed.

Bourbon Coffee produced from the Bourbon cultivar of the Coffea Arabica tree, was named after Bourbon Island where it was first cultivated. Bourbon Island was later renamed Reunion and is located east of Madagascar in the Indian ocean. France introduced the Bourbon cultivar to Africa and Latin America. Bourbon became the second most commercialized Arabica variety after Typica. Both the Typica and Bourbon varieties of Arabica are produced in large quantities throughout the world, but are slowly being replaced by more productive and disease resistant varieties such as Caturra. The Bourbon variety is bright yellow when ripe.

Bourbon Santos Bourbon Santos is a single origin coffee named after Santos, the port in Brazil where the coffee is shipped. Bourbon is the variety of coffee tree used to make Bourbon Santos.

Caturra Caturra is a modern hybrid of Coffea Arabica and is becoming increasingly popular with farmers. Caturra has a greater crop yield and is less susceptible to disease than classic Arabicas (Typica and Bourbon).

Coffea Canephora Botanical name for the Robusta coffee tree. Coffea Canephora and Coffea Arabica are practically the only coffee species used to make coffee. Robusta coffee trees, like Arabica, can grow about 40 feet high, but Robusta beans tend to be smaller and more bitter. Robusta trees are "robust", meaning they are less susceptible to pests and disease and yield more coffee crop. Because of its ability to resist pests and disease, Coffea Canephora is the dominant coffee species grown at low elevations.

Cultivar A cultivar is a variation of cultivated plant. Cultivars have a name given in accordance with the International Code of Nomenclature for Cultivated Plants (ICNCP). Typica and Bourbon are cultivars of the Arabica tree.

Robusta Common name for Coffea Canephora plant. Coffea Canephora and Coffea Arabica are practically the only coffee species used to make coffee. Robusta coffee trees, like Arabica trees, can both grow to about 40 feet high, but Robusta beans tend to be smaller and more bitter. Robusta trees are "robust", meaning they are less susceptible to pests and disease and yield more coffee crop. Coffea Canephora is the dominant coffee species grown at low elevations due to its ability to resist pests and disease.

Coffee Producing Countries

Brazil Brazil grows roughly a third of the world's coffee. Much of the specialty from brazil is known by the name of the port through which it is shipped, Santos. Bourbon Santos and Brazil Cerrado are widely used as a base for quality espresso blends. Brazilian coffee is commonly dry-processed.

Colombia Colombia typically produces about 1/10th, or more, of the worlds coffee. Colombia now ranks third after Vietnam and Brazil in production of coffee beans. The bulk of Colombian coffee is high quality, and the Colombia has marketing its product well via the character Juan Valdez. Colombian coffees are processed using the wet method. Colombian coffee is grown along three northern Andes mountain ranges which trisect Colombia from north to south. Colombian coffees are typically mild and balanced with good body and flavor.

Costa Rica Costa Rica has excellent coffee growing conditions and certainly produces some of the best coffees in the world. High grown coffees from the mountains of Costa Rica are typically bright, crisp, and clean with good body and a fruity acidity. Notable coffee growing regions include Tarrazu, Tres Rios, Heredi, and Alajuela.

Dominican Republic Dominican Republic has various microclimates that produce coffee beans with distinct physical and taste characteristics. The government of Dominican Republic

established seven official coffee-growing regions: Barahona, Cibao, Neyba, Noroeste, Sierra Central, Sierra Occidental, and Sierra Sur.

El Salvador Coffees from El Salvador have mostly been used for blending due to their sweetness, gentle acidity, and balance. Although El Salvador produces excellent coffees, political instability has prevented a consistent supply. Recently, El Salvador has been gaining in recognition for its premium single origin coffees. El Salvador shares a border with Honduras and Guatemala.

Ethiopia Ethiopia is the birthplace of the Arabica tree, and wild coffee cherries are still harvested by tribes people in its mountains. In Eastern Ethiopia, coffee trees are grown at elevations between 5,000 and 6,000 feet on small plots and farms. These coffees may be called Longberry Harrar (large bean), Shortberry Harrar (smaller bean) or Mocha Harrar (peaberry or single bean). They are all cultivated simply, processed by the traditional dry method, and are no doubt organic. Ethiopian Harrar is characterized by winy and blueberry undertones, with good body and acidity. Eastern Ethiopia produces a washed coffee called Ghimbi, or Gimbi, that has the winy undertones of Harrar, but can be richer, more balanced, and has a heavier body and longer finish. Southern Ethiopia produces washed coffees with fruity acidity and intense aromas. These coffees are known by the names of the districts in which they are produced, such as Sidamo, or by terms like Ethiopian Fancies or Ethiopian Estate Grown. The most famous of these coffees is Yirgacheffe, which has a pleasant fruity acidity and elegant body.

Guatemala Some of the worlds finest specialty coffee is produced in the central Highlands of Guatemala. The most famous regional marketing names for Guatemala coffees are: Antigua, Coban, and Huehuetenango. High quality Guatemalan coffees are produced using the wet-process method, and typically have spicy or chocolatey acidity and medium body. Guatemalan coffee is often marketed by grade, with the highest grade being strictly hard bean (SHB), which indicates coffees grown at 4,500 feet or above. A secondary grade is hard bean (HB), designating coffees grown between 4,000 and 4,500 feet. These designations reflect the fact that coffee beans grown at higher elevations tend to be denser

and harder than coffee beans grown at lower elevations.

Honduras Honduras shares a border with Guatemala and Nicaragua. The finest Honduran coffees are sweet, mild, and full bodied.

India Coffees produced in India have more in common with Indonesian coffees than with coffees from Africa or the Arabian peninsula. Good Indian coffees are grown in the states of Karnatka (formerly Mysore), Kerala, and Tamilnadu (formerly Madras). In good years these coffees may contain acidity typical of Guatemalan coffee, and the full body of a good Javanese coffee. These coffees are known for their unique spicy flavors of nutmeg, clove, cardamom, and pepper. India also produces monsoon coffees, in which the green beans have been exposed to moisture-laden monsoon winds blowing through open warehouses during India's rainy season. This process reduces acidity and enhances sweetness, making them similar to Indonesian aged coffees.

Indonesia Indonesia is the world's fourth largest producer of coffee. However, a majority of the crop is Robusta, and the amount of quality beans available for the specialty coffee industry is limited. Even though they are a somewhat small percentage of total production, Arabica coffees from this region are considered some of the best in the world, and are prized for their richness, full body, long finish, earthiness and gentle acidity.

Jamaica Jamaica is home to one of the world's most controversial coffees, Jamaican Blue Mountain. The best Blue Mountain coffee is characterized by a nutty aroma, bright acidity and a unique beef-bouillon like flavor. Jamaican High Mountain is a term that applies to coffees of lesser quality grown at a low altitudes compared to Jamaican Blue Mountain. Jamaica High Mountain and Jamaica Blue Mountain coffees are produced by the wet-process.

Kenya Kenya has a reputation for exporting high quality coffee beans. Most coffees in Kenya are cultivated on very small farms, and the growers are rewarded with high prices for high quality beans. The main growing region in Kenya extends from south of Mt. Kenya to near the capital of Nairobi. Coffee from Kenya is generally wet-processed and classified by bean size, with Grade AA signifying the largest beans, followed by grades A and B. Coffee from a single Kenya coffee estate, called Estate Kenya, can cost twice as much as regular Kenya AA. Estate Kenyas rank with the finest coffees in the world and are known for having tremendous body, astounding winy acidity and black-current flavor and aroma.

Mexico Mexico produces large quantities of coffee often used for dark roasts and blending. The state of Vera Cruz produces mostly average coffees in its low laying regions, but in its mountains near the city of Coatepec a specialty coffee called Altura Coatepec is produced. These high grown, or altura, coffees tend to be light bodied and nutty, with a chocolatey brightness. Altura Orizaba and Altura Huatusco are other fine coffees produced in Vera Cruz. The state of Oaxaca in the central mountains also produces very good coffees, referred to as either Mexico Oaxaca or Oaxaca Pluma. Chiapas, near the Guatemalan border, produces some impressive coffees as well. Coffees from Mexico are wet processed.

Nicaragua Nicaragua is located in Central America and shares a border with Honduras and Costa Rica. Very fine specialty coffee is produced in the mountains of Nicaragua. The most famous regional marketing names are: Matagalpa, Jinotega, and Segovia. The highest quality Nicaragua coffees have rich flavor, mild fruity brightness, and full body.

Papua New Guinea Papua New Guinea (PNG) Coffee is cultivated on small plantations in the mountain highlands, and is processed using the wet method. Two of New Guinea's most famous coffees are Sigri and Arona. PNG coffee is typically well-balanced with a fruity aroma and earthy body, and generally has less acidity, aroma, and body, than other fine

Indonesian coffees.

Peru Peru generally produces mild coffee used mostly for blending, French roasts, and as a base for flavored-coffee. Good Peruvian coffee can be found high in the Andes in the Chanchamayo and Urubamba Valleys. Northern Peru has gained a reputation for producing good quality, certified organic coffees.

Rwanda While a relatively small contributor to the world coffee market, Rwanda coffee is big business for it's nearly 500,000 coffee grower families. Rwanda produces some excellent coffees with qualities commonly found in other east African nations such as Kenya and Zimbabwe. Coffee in Rwanda is generally processed by the wet method.

Tanzania Most Tanzanian coffees are grown near the border of Kenya on the slopes of Mt. Kilimanjaro, and are sometimes referred to as Kilimanjaro, Moshi or Arusha. Other coffees are grown further south between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the region's cities or Pare, a market name. All coffees are wetprocessed and graded by bean size, with the highest grade being AA, then A and B. Tanzanian coffees are characterized by a winy acidity, medium to full body, and deep richness. Peaberries are often separated from flat beans and sold at a premium for their enhanced flavor characteristics.

Uganda Most of the coffee produced in Uganda is Robusta, and is used for instant coffee. Uganda does produce one fine Arabica called either Bugishu or Bugisu, and it is grown on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity, and similar to Kenyan coffee in flavor, though lighter in body.

Vietnam Vietnam has greatly increased production of coffee in recent years and now produces more coffee than Colombia. Although Vietnam ranks second in the world for total volume of coffee exported, it does not yield a significant crop of high grade specialty coffee.

Yemen Coffee originated in Ethiopia and was cultivated and processed commercially in neighboring Yemen over a thousand years ago. Arabian Mocha, grown in the northern mountains of Yemen, is one of the oldest and most traditional coffees in the world. It is also one of the finest. Yemen Mocha has been cultivated and processed in the same way for centuries, grown on mountain terraces and dried by the sun. No chemicals are used in Yemeni coffee production, and it is no doubt organic. Two famous market names for this coffee are Mattari and Sanani. Sanani mochas have a wild, fruity acidity, while Mattari mochas are known for their full body and chocolatey undertones.

Zimbabwe Coffee in Zimbabwe is grown on medium-sized farms and is roughly comparable to coffee from Kenya, although Zimbabwe coffee typically has slightly less acidity. The highest quality coffee in Zimbabwe is grown in the Chipinga, or Chipinge, region. Zimbabwe AA Plus Salimba, is a historically excellent coffee from the Chipinga region of Zimbabwe. The finest coffees from Zimbabwe are balanced with rich flavor, moderate acidity, and good aftertaste Coffee Terms - Cupping and Tasting

Acidity Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor

characteristics found in many high grown Arabica coffees. Coffee with high acidity is described as acidy, which has nothing to do with amount of acid, or pH. Coffee actually has a relatively neutral pH of between 5 and 6. When green coffee is stored for more than a year it will have a perceptible loss of flavor and acidity. Also, acidity is reduced as coffee is roasted darker.

Acrid A harsh sour taste. An acrid coffee can be described as tart, sharp, or acerbic.

Aftertaste The taste of brewed coffee vapors released after swallowing. Also called "finish", aftertastes can be chocolatey, burnt, spicy, tobaccoy, tangy, etc.

Alkaline The taste term "alkaline" describes a dry taste sensation mostly at the back of the tongue. While somewhat bitter, an alkaline taste is not necessarily disagreeable and is characteristic of many dark roasts and some Indonesian coffees.

Aroma Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, flavor would be limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of a coffee are reflected in the smell, or "the nose". Subtle floral notes, for example, are experienced most clearly in the aroma, particularly at the moment when the crust is broken during the traditional cupping process. Typical coffee aromas include floral, winey, chocolatey, spicy, tobaccoy, earthy, and fruity. Coffee aroma is also experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro nasal" aroma is responsible for much of a coffees aftertaste. A coffee's aroma is highest shortly after roasting and then declines rapidly. Coffee freshness, including aroma, can be maintained for months if placed in proper storage immediately after roasting.

Ashy Coffee odor similar to that of an ashtray or fireplace. An "Ashy" aroma indicates a dark roast, and is not necessarily a negative attribute. Ashy coffees generally have a

carbony flavor.

Aspiration Drawing coffee brew into the mouth by vigorous suction to spray it evenly across the tongue releasing vapors. Aspiration helps cuppers attain a better sensory evaluation of a coffees nuances.

Astringent A dry, sour, salty, and generally disagreeable sensation detected mostly at the sides of the tongue.

Baggy A taste characteristic of coffee stored too long in burlap (jute) bags, causing the coffee beans to acquire a straw-like coffee bag flavor. Also used to describe light roasted coffee with mildewy qualities.

Baked Flat, dull, and uninteresting coffee. A baked flavor may be caused by roasting too slowly. Coffee roasted in a drum roaster for much more than about 17 minutes will likely be burnt or have a baked flavor.

Balance A balanced coffee may be complex, but does not have any overwhelming flavor or aroma characteristics. For example, Yemen Mocha is typically bold and flavorful, but is also well balanced. In contrast, Kenya AA, generally has a dominating wine-like fruity flavor. A well balanced coffee has flavors that can be sensed evenly across the tongue. Blending several different coffees together, if done correctly, can create a flavorful and balanced coffee. Balance, however, is not necessarily a positive taste attribute, since some people prefer coffees with particularly strong flavor distinctions.

Bitter A harsh, generally unpleasant taste detected mostly in the back of the tongue. Bitterness is characteristic of over-extracted, defective, or extra dark roasted

coffees.

Body The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffees body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

Bouquet The aroma of freshly ground coffee.

Bready A bread-like, or grain-like, aroma. Insufficiently roasted, sour tasting, coffee will often have a bready aroma. Bready coffees may also be described as "green" or "beany".

Bright Coffees with a pleasant, almost tangy, flavor. Bright coffees may also be described as having a wine like acidity.

Briny A salty taste often caused by continuously heating coffee after brewing is complete. Brewed coffee that sits on a burner overnight is likely to taste briny.

Caramelly A flavor and aroma characteristic of candy or syrup in which sugars have oxidized and become caramelized. Coffee beans contain sugars which caramelize during roasting and, if not burned, may be detected as caramelly notes in the cup.

Carbony

The flavor and aroma characteristic of burnt food, or burnt wood. Carbony flavors and aromas are often used as an indication of roast degree when cupping darker roasted coffees. Also called "burnt" or "smoky".

Chicory An herb used as a coffee substitute and to flavor coffee. Chicory, or Cichorium Intybus, has been used as a coffee additive for centuries, both to enhance flavor of coffee and to stretch coffee supplies. In New Orleans, Louisiana, many have developed a preference for chicory coffee.

Chocolatey The taste or aroma of chocolate. Coffees rarely have a very strong chocolatey flavor or aroma, but some Central American and Yemeni coffees have a distinct chocolatey aroma and a slightly bitter-sweet chocolatey taste.

Citrus The aroma and taste of ripe citrus fruit. Citrus notes are often found in coffee, which is not surprising considering the fact that coffee beans are the seeds of coffee cherries. Coffees with flavor characteristics of unripe citrus are described as "sour".

Clean Flavorful, but without any pungent or unusual flavors.

Complexity The array of flavors and flavor shifts experienced when smelling and tasting a coffee. While not necessarily a positive attribute, complexity can sometimes be gained by blending one coffee with another or by blending a dark roast with a light roast. Some excellent single origin coffees are by themselves both complex and balanced, but agreeable complex flavors are most often achieved by blending two or more complimentary single origin coffees.

Crust

The layer of saturated coffee grounds that floats to the surface when cupping (tasting) coffee. As part of the traditional coffee cupping method, called "breaking the crust", the grounds are agitated to release trapped vapors allowing the cupper note the coffees unique characteristics. The crust is then scooped out with a spoon before tasting the brewed coffee.

Earthy The aroma characteristic of fresh earth, wet soil, or raw potatoes. While not necessarily negative characteristic, earthiness may be caused by molds during the processing of harvested coffee cherries. Earthy notes, for example, are commonly found in semi-dry processed coffees from Indonesia.

Ferment A sour and oniony taste characteristic of over-fermented coffee. After de-pulping coffee cherries, which removes the skin and some attached mucilage (pulp), the separated beans will still have a significant amount of pulp attached. The remaining pulp is often loosened by fermentation, allowing it to be washed away prior to drying. If fermentation is not stopped as soon as the remaining parchment (husk) is no longer slimy, and has a rough texture, the coffee may acquire a ferment flavor.

Flat Lacking flavor and aroma.

Floral The scent of flowers including honeysuckle, jasmine, dandelion and nettles. Mildly floral aromas are found in some coffees and are generally perceived along with fruity or herbal notes.

Fruity The aroma and taste of fruit. Many coffees have fruity notes, which is not surprising considering that coffee beans are seeds of a fruit (coffee cherries). A coffees acidity, or wine-like brightness, is often related to fruit, or citrus. Professional cuppers are careful to not use the term "fruity" when describing the aroma of unripe, or over-ripe, fruit.

Grassy Aroma associated with freshly mowed green grass, herbs, green foliage, green beans, and unripe fruit. A grassy aroma, also called green, herby, or herbal, is characteristic of sour tasting under-roasted coffee beans and under-dried or water damaged coffee beans.

Harsh Pungent and disagreeable, such as a low quality bitter Robusta.

Herbal An aroma associated with freshly mowed lawn, green grass, herbs, green foliage, green beans, and unripe fruit. Herbal characteristics are typical of coffees not fully dried to the usual 10% to 12% moisture content during processing. An herbal aroma is also called green, grassy, or herby.

Hidey The smell or taste of hide (leather). Hidey notes, for example, may be found in some east African coffees.

Instant taste A taste characteristic of freeze dried instant coffee. Many find the taste of instant coffee objectionable. Ironically, instant coffee is commonly served in Colombia and Brazil, both large volume coffee exporters.

Malty The aroma of malt. Often used together with Cereal and Toast-like to include the aroma of cereal, malt, and toast. "Cereal", "Malty", and "Toast-like" describe grainlike aromas and flavors of roasted grain (including roasted corn, barley, or wheat), malt extract, freshly baked bread, or toast.

Medicinal The smell of medicine, or iodine. A medicinal flavor with notes of iodine which can result from cherries drying while still on the coffee plant. Medicinal flavors cannot be hidden well by blending.

Mellow Balanced and mild, without strong tastes or aftertaste. Medium roasted, low grown (less than 4000 feet) Arabicas, for example, generally have a mellow flavor.

Neutral Neutral coffees do not have a predominant taste sensation, but may still have a pungency felt by the tongue and are often used in blending. Coffees from Brazil and Colombia, for example, commonly have a neutral flavor.

Nose The aroma and taste characteristic of a coffee sensed by the nose, especially when exhaling coffee vapors after swallowing.

Nutty The aroma and flavor characteristic of fresh nuts. Coffee cuppers are careful to avoid using the term "nutty" when describing coffee with taste or aroma characteristics of rancid nuts or bitter almonds. Coffees from South America commonly have a nutty flavor.

Oniony Flavor characteristic of onions, and often associated with the use stagnant water when processing coffee by the wet method. Oniony characteristics are often avoided by recycling the pulping water during processing.

Papery

A taste characteristic of coffee stored in paper bags or prepared using low quality filter paper.

Past Crop Coffee from a previous years harvest. Past crop, old crop, old, or oldish are also used as a taste terms to describe coffees stored for more than a year. Past crop coffees tend to have a woody, strawy, or hay-like flavor and less acidity.

Peasy An unpleasant bitter taste similar to fresh green peas.

Primary tastes

Professional coffee cuppers may describe flavors detected by the tongue (primary tastes),

and flavors detected through the nose (secondary tastes). Primary tastes are salty, sweet, sour, and bitter. Taste buds are located on our tongues, and while many subtle tastes can be recognized, there are only four distinct tastes (salty, sweet, sour, and bitter). Each taste bud contains between 50 and 100 taste cells, and each taste cell has receptors. While receptors are capable of recognizing all tastes, some tend to recognize sour foods and are usually located around the sides of the tongue. Sweet and salty foods are usually tasted best near the end of the tongue. Bitter foods are usually tasted at the back of the tongue. The middle of the tongue usually has no taste buds.

Quakery A peanut-like flavor that results from processing unripe or underdeveloped coffee beans.

Rancid The terms "rancid" and "rotten" are used to describe characteristics of decomposing coffee. Professional coffee cuppers are careful to not describe a strong and unpleasant aroma as "rancid", if there are no other signs of deterioration.

Rubbery The aroma and flavor characteristic of hot tires or rubber bands. A rubbery characteristic, while not always negative, is highly recognizable in some coffees, especially fresh Robustas.

Scorched Roasted coffee with burn marks caused by inadequate tumbling or by roasting too hot. Also called "tipped" or "charred". Scorched beans may look completely roasted, but are likely to have soury and bready flavors.

Smooth A taste characteristic of balanced coffee without any pronounced tastes or aftertastes. Also called round, rounded or soft.

Sour An excessively sharp, biting and unpleasant flavor (such as vinegar or acetic acid). Sour or soury flavors are sometimes associated with the aroma of fermented coffee. A sour taste can be caused by overripe or already fermenting cherries, or by improper fermentation where yeasts and alcohol form vinegar-like acids To avoid this defect, coffee still in its parchment (husk) is washed immediately after fermentation when the parchment coffee is no longer slimy and has a rough texture. Soury flavors are often confused with acidity, which is the slightly tangy sensation associated with bright coffee flavors.

Spicey The aroma of sweet spices such as cloves, cinnamon, and allspice. The term "spicy" when describing coffee does not include the aroma of savory spices such as pepper, oregano, and curry.

Taint An unexpected off-flavor not clearly defined by usual taste categories. Too much pulp in fermenting parchment, for example, will produce tainted coffee.

Tobacco The aroma and flavor of fresh tobacco in brewed coffee. A tobacco-like taste is not necessarily disagreeable and is found in various specialty coffees throughout the world. A tobaccoy taste or aroma should not be confused with characteristics of burnt tobacco (ash).

Winey The combined sensation of smell, taste ,and mouth feel experienced when drinking wine. A winey taste is generally perceived along with acidy and fruity notes. Often used incorrectly to describe a soury or over-fermented flavor.

Woody A taste characteristic of old coffee. Woody coffee has a smell of dry wood, an oak barrel, dead wood, or cardboard. This defect results when beans are improperly stored for an extended period of time. Coffees stored at low altitudes in high temperatures and humidity (as in many ports of shipment) tend to deteriorate quickly and become woody. All coffees can become woody if stored long enough.

Roasting the most expensive coffee in the world, from cat poop
By Jonathan Woods, msnbc.com According to Wikipedia, Kopi luwak, or civet coffee, is coffee made from the beans of coffee berries which have been eaten by the Asian Palm Civet and other related civets, then passed through its digestive tract. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering,

thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world. Kopi luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines (where the product is called motit coffee in the Cordillera and kape alamid in Tagalog areas) and also in East Timor (where it is called kaf-laku). Weasel coffee is a loose English translation of its name in Vietnam, where popular, chemically simulated versions are also produced. Have you tried this coffee before? Is it worth paying top dollar?

Paula Bronstein / Getty Images A four month old Luwak is tempted by some red coffee beans at the BAS Coffee plantation on Jan. 20, 2011, in Tapaksiring, Bali, Indonesia. The Luwak is an Asian palm civet, which looks like a cross between a cat and a ferret.

Paula Bronstein / Getty Images A Luwak snacks on coffee berries inside its cage on Jan. 16 in Bali, Indonesia. The civet climbs coffee trees to find the best berries, eats them, and eventually the coffee beans come out in its stools as a complete bean.

Paula Bronstein / Getty Images Wayan Dira collects the Luwak stool under their cage on Jan. 20 in Pupuan village, Bali, Indonesia. The stool is collected once a day for processing. Sari and her husband Wayan Dira have had a small coffee business for the last two years in the coffee region of western Bali. They own nine Luwaks and are now producing the expensive coffee hoping to cash in on the desire for the rare beans. Luwak coffee is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines.

Paula Bronstein / Getty Images Sari grinds Luwak beans in an old rusted grinder Jan. 20 in Pupuan village, Bali, Indonesia. The Luwak coffee is known as the most expensive coffee in the world because of the way the beans are processed and the limited supply. Luwak coffee is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines.