I will improve this coffee glossary by time. For now this it.
Arabica: The fruit of the coffea arabica tree. Arabica contains less caffeine than Robusto and is more valuable.
Acidity: An important factor that determines the taste. Acidity rate will change according to roasting time. The more you roast, the less the acidity is.
The Barista: A coffee guru who has a good knowledge of coffee culture, who can prepare different cocktails, has knowledge and experience about coffee and coffee beans and can make personal blends.
Bitterness: The property that gives bad taste. A coffee is normally bitter. Bitter is necessary for its taste. But this must be restrained, if not, the taste of coffee will deteriorate. This bitterness is seen in a very heated coffee.
Burrs: Are the discs contained in the grinders, making coffee into small particles.
Body: It is used to express the taste that coffee leaves in your mouth. The density of coffee filtered through paper is less than that of filtered through metal.
Caffeine: This chemical in the coffee gives the person a sense of alertness.
Cafe Latte: Coffee flavored with evaporated milk on espresso.
Cafe au Lait: This is made by French with the same as “cafe latte”.
Caffe Americano: Made by adding hot water to Espresso.
Chaff: A thin layer covering the outer layer of the roasted coffee bean.
Cinnamon Roast: The shortest roasting method is applied to obtain light brown and low-fat seeds. But the acidity is high and it is a cheap method. Weight loss is less in coffee beans.
Coffee Cherry: The name given to the fruit of the coffee tree. Usually contains 2 coffee beans.
Cold Brewed: Coffee made with dripper tower and cold water or brewed in cold water.
Commodity Market: The coffee trade market in New York, London, Brazil, Tokyo, and Singapore.
Espresso Macchiato: It is made by adding a layer of milk foam on top of the espresso.
Espresso Risretto: Normal espresso, a type made using less water. This is more intense and more bitter.
Espresso con Panna: Espresso is made by putting cream on it.
Roasting: Roasting process of coffee beans in special roasting machines. Depending on the roasting technique, the coffee beans turn into different shades of brown. With the roasting, different fats and different proteins are formed, sugar caramelizes and the acids are converted.
French roasting: This type of roasting process gives the most roasted coffee beans. Another name for this is “espresso roasted”. These coffee beans become bitter chocolate color. Beans are covered with oil over them.
Full city Roast: The name given to the beans roasted in medium temperature. They are usually dry. It is a type of roasting that has begun to lose its popularity over time. The ones that are darker are getting more and more popular.
Irish Coffee: This is made by mixing coffee with Irish whiskey. First empty cup is heated, whiskey is added and then freshly made coffee is added. If you like, you can add brown sugar. After mixing, it is added with cream. Ready to drink.
Italian Roast: The seeds seem to be oily. The colors are dark brown. They are suitable for making espresso.
Caramelization: Starts at 170 to 200 degrees. Carbohydrates in the beans change during roasting. This is an important step in determining the taste of it. The more it is roasted, the more caramelization it will be, but if it is exaggerated it will smell like burnt.
Latte Macchiato: It is made by adding espresso into the steamed hot milk. The origin comes from Italy, the word meaning stained milk.
Mocha Coffee: It’s Yemen coffee. It took its name from the city Mocha of Yemen. Yemen’s most famous coffee.
Vienna Roast: Are the beans roasted in the hotter than the medium temperature. They have very little oil on them. It is a technique that is often preferred.