The Coffee Dictionary: An A-Z of coffee, from growing & roasting to brewing & tasting

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Immersion Coffee Brewing: This refers to ground coffee being immersed in water to brew and extract flavour.

Whether you’re a seasoned cyclist or simply appreciate the finer things in life, this hidden treasure is ready to cater to caffeine cravings and fuel cycling adventures. As in all things, a balance needs to be struck to allow the coffee the development time that is required to develop the flavours and complex acidity that is required to give the coffee sparkle. WASHED COFFEE A process that removes the skin and pulp from the bean while the coffee fruit is still fresh. ORGANIC COFFEE Coffee that has been certified by a third-party agency as having been grown and processed without the use of pesticides, herbicides, or similar chemicals.The Swiss water company uses a clever combination of water and a caffeine deprived coffee extract (GCE) together with temperature and osmosis to draw out the caffeine from the green coffee beans. However fear not, we’ve put together a quick A-Z on the most commonly used coffee-lingo out there and exactly what they mean, so you can feel a bit more “in-the-know”.

It’s what’s responsible for holding the ground espresso beans in the coffee machine for the whole brewing process. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup. Scales: A coffee scale is a device used to weigh coffee beans and grounds, espresso extraction as well as time manual pour-over brewing methods.I am still learning about the world of coffee, now aided by this dictionary, which has just enough info for me without bogging down. With a selection of many other fun seasonal offerings, you’ll never get bored with The Coffee Builders elegant and elevated dishes for both breakfast and lunch. or you can have almost no interest in coffee and then have an epiphany, a cup of coffee that changes everything. Nestled within the trendy Rosevelt Row building at 1001 North Central Avenue Its minimalist chic aesthetic is where coffee innovation meets Arizona flair.

You can not talk about the Phoenix coffee scene without a nod to Press coffee, founded in 2008 by local newscaster Tram Mai and husband Steve Kraus. ROBUSTA One of two primary coffee beans in the world (the other one is Arabica) which is grown mainly in Indonesia and Africa and has a stronger flavour and twice the caffeine content of Arabica. This coffee is really good, and smooth, with all of the rich strong flavors I’ve come to love in a good Yirgacheffe. Coffee can be roasted light, medium or dark and each roast type has a different level of acidity and unique flavouring. The acidity in coffee tends to be at its maximum towards the middle of the roast around the first crack, when the pressure from moisture in the bean trying to escape as vapour ruptures the structure of the bean.

French Press: (Also known as a Cafetière) Coffee made by steeping ground coffee in hot water in a (usually) glass cylinder. This coffee word may surprise you, but did you know that when coffee beans are fresh off the plant, they’re actually green and have a grassy scent? Due to this, it’s generally of a much higher quality with a stronger flavour profile as it’s not a blend of beans from varying locations and growing conditions. Whether looking for Mexican coffee, LA’s finest roasts, or coffee straight from the streets of Brooklyn, it’s all right here in Phoenix.