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Cold Water Method
A brewing method where the ground coffee is soaked in a proportionally small amount of cold water for ten to twenty hours and then separated by the drip method. The resulting very strong coffee is stored and mixed with hot water as needed.
AREAS: COFFEE CATEGORIES: BREWING
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Crust (cap)
During a coffee cupping, the bed of coffee particles that rises to the brew's surface when water is poured directly onto ground coffee.
AREAS: COFFEE CATEGORIES: CUPPING BREWING
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Demitasse
Literally "half cup" in French: a small cup used primarily for espresso.
AREAS: COFFEE CATEGORIES: TERMS CUPPING BREWING
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Dilution
Adding water to coffee during or after the brewing process to adjust the beverage strength or yield.
AREAS: COFFEE CATEGORIES: BREWING PROCESS
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Drip Method
A brewing method in which hot water drips through a filter with ground coffee into a serving pot.
AREAS: COFFEE CATEGORIES: BREWING
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Dry distillation
A method of measuring coffee's soluble solids by evaporating water from the coffee brew in an oven and weighing the remaining residue of coffee flavoring material.
AREAS: COFFEE CATEGORIES: PROCESS BREWING
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Espresso
A concentrated coffee beverage created by pressurized extraction from finely ground coffee that is usually dark roasted. Tradi- tionally served in a demitasse.
AREAS: COFFEE CATEGORIES: BREWING
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Filter drip method
A brewing method in which hot water is poured over and flows through a bed of roasted and ground coffee contained in a paper, cloth, or metal filter.
AREAS: COFFEE CATEGORIES: BREWING PROCESS
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Filtering methods
The method of separating coffee grounds from the brew using paper, cloth, or metal screens.
AREAS: COFFEE CATEGORIES: BREWING
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French Press
Also called a Bodum, Cafetiere, or plunger pot, this brewing method combines hot water and ground coffee, and then separates the grounds by pressing them to the bottom of the pot with a mesh plunger.
AREAS: COFFEE CATEGORIES: BREWING
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Gourmet brewing
Brewing at a low level of extraction removing 15% to 18% of the soluble material from roasted and ground coffee.
AREAS: COFFEE CATEGORIES: BREWING
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High yield brewing
Brewing at a high level of extraction- removing 22% to 25% of the soluble material from roasted and ground coffee.
AREAS: COFFEE CATEGORIES: BREWING
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