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Brewing Terms



Glossary:


AA
Acidity
Acrid
Affogato
After Dinner Roast
Aftertaste
Aged Coffee
Air Roaster
Alkaline
Altura
Altura Coatepec
American Roast
Americano
Antestia
Arabian Mocha
Arabica
Aroma
Artisan Coffee
Arusha
Ashy
Aspiration
Astringent
Baggy
Baked
Balance
Bani
Bar
Bar System
Barista
Batch Roaster
Bean Probe
Bean Temperature
Beneficio
Bird Friendly
Biscotti
Bits
Bitter
Black and White
Black Beans
Black Eye
Black Russian
Blade Grinder
Blend
Blotchy
Blue Mountain
Boat Shaped
Body
Boiler
Bouquet
Bourbon
Bourbon Santos
Brazil
Bready
Breve
Brewing
Bright
Briny
Bugisu
Bullhead
Burr Grinder
Cafe
Cafe au Lait
Cafe Bonbon
Cafe Noisette
Caffe
Caffeine
Cappuccino
Caramelly
Carbony
Caturra
CBB Damaged
Chaff
Chiapas
Chicory
Chipinge
Chocolatey
Cinnamon Roast
Citrus
City Roast
Clean
Coatepec
Coffea Canephora
Coffee Berry Borer
Coffee Cherry
Coffee Fest
Coffee Future
Coffee Kids
Coffee Leaf Rust
Colombia
Complexity
Costa Rica
Crema
Crushed
Crust
Cultivar
Current Crop
Cyclone Separator
Dark Roast
Decaffeinated
Demitasse
Diseased
Dominican Republic
Doppio
Dose
Doser
Doser Grinder
Double
Drip Coffee
Drip Tray
Drought Affected
Drum Roaster
Dry
Dry Process
Earthy
El Salvador
Elephant Beans
Espresso
Espresso con Panna
Espresso Granita
Espresso Machine
Espresso Pod
Espresso Romano
Estate
Ethiopia
Ethiopia Harar
Ethiopia Sidamo
Ethiopia Yirgachefe
Excelso
Faded
Fair Trade
Fazenda
Ferment
Filter Basket
First Crack
Flat
Flavored Coffee
Floaters
Floral
Foxy
French Press
French Roast
Freshness
Frothing
Fruity
Gelato
Gicleur
Gourmet Coffee
Grade
Grande
Grassy
Green Coffee
Grind
Grounds for Health
Group
Guatemala
Guatemala Antigua
Guatemala Coban
Guatemala Huehuetenango
Half Caf
Hard Bean
Harmless
Harsh
Harvest Machine
Harvesting
Hawaii
Herbal
Hidey
Honduras
Hulling
Iced Latte
Iced Mocha
ICO
India
India Monsoon
Indonesia
Instant taste
Irish Coffee
Italian Roast
Jamaica
Java
Kenya
Knock Box
KVW
Latte
Latte Art
Macchiato
Malty
Medicinal
Medium Roast
Mellow
Methyl Chloride
Mexico
Mocha Java
Mocha Latte
Moldy
Monsooned
Mottled
Musty
Neutral
New Crop
Nicaragua
No Fun
Nose
Nutty
Oniony
Organic
Outer Skin
Over Fermented
Pales
Papery
Papua New Guinea
Parchment
Parchment Coffee
Past Crop
Peaberry
Peasy
Peru
Piston Espresso Machine
Porta-Filter
Primary tastes
Processed Coffee
Pulled Long
Pulled Short
Pulp
Pulper Nipped
Pulping
Pyrolysis
Quad
Quaker
Quakery
Ragged
Rancid
Red Eye
Ripe Coffee
Roast Master
Robusta
Rubbery
Rwanda
SCAA
Scorched
Second Crack
Semi Dry Process
Shell
Shot
Silver Skin
Single Origin
Skinny
Smooth
Solo
Sorting
Sour
Spicey
Spot Price
Steam Wand
Steaming Pitcher
Stinker
Strictly Hard Bean
Strictly Soft Bean
Sulawesi
Sumatra
Supremo
Swiss Water Process
Taint
Tall
Tamper
Tamping
Tanzania
Tobacco
Turkish Coffee
Uganda
Under Dried
Utz Certified
Valve Bag
Varietal
Vente
Vienna Roast
Vietnam
Water Purification
Water Softening
Wet
Wet Mill
Wet Process
Whole Bean
Winey
With Legs
Withered
Woody
Yemen
Zimbabwe


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Coffee Terms - Brewing and Espresso

Valved Coffee BagCoffee Doser Grinder for Coffee BrewingDouble ShotMachine for Brewing EspressoIced Latte Espresso Coffee




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

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


Barista

BaristaItalian 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

Blade GrinderA 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

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


Burr Grinder

Burr GrinderA 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

CaffeineThe 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.  

Caffeine


Crema

CremaThe 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

DemitasseA 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

DoppioItalian 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

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


Double

DoubleAn 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

Drip CoffeeBrewed 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 drip-brew 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 Coffee


Drip Tray

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


Dry

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


Espresso

EspressoEspresso 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 filter-drip coffee.  


Espresso Machine

Espresso MachineAn 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

Espresso PodGround 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

Filter BasketThe 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

French PressThe 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

FreshnessCoffee 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

FrothingThe 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.  

Gourmet Coffee


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

GrindThe 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

GroupA 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

HarmlessA non-fat, decaffeinated coffee drink.  


Iced Latte

Iced LatteLatte 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

Knock BoxA 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

Latte ArtCreative 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

Piston Espresso MachineAn 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

Porta-FilterA 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

ShotA 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

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


Steaming Pitcher

Steaming PitcherA 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

TamperA 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

TampingTamping 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

Turkish CoffeeCoffee 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 BagValve 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 one-way 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

WetSome 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

Whole BeanUnground 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

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

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