Coffee terminology flashcards
Master brewing methods, bean origins, and extraction principles.
The process of dissolving soluble compounds from ground coffee beans using water.
Standard coffee-to-water ratio of 1:15 to 1:17 by weight (e.g., 20g coffee to 300-340g water).
Initial pour that saturates grounds and releases CO2, typically 30-45 seconds in pour over.
Golden foam layer on top of espresso, created by emulsified coffee oils and CO2 under pressure.
Grinder with two abrasive surfaces that crush beans uniformly, superior to blade grinders.
High-quality coffee species with complex flavors, grown at higher altitudes. 60-70% of world production.
Coffee from one geographic region, showcasing terroir and unique characteristics.
Roasted to first crack, preserving origin flavors, higher acidity, more caffeine.
Iterative process of adjusting grind, dose, and time to achieve perfect espresso extraction.
Manual filter brewing method where water is poured over grounds in a cone, producing clean, bright coffee.