3: The Future of Processed Foods
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Confuse a cortado with a red eye and youll be sorry.
Its just like learning a new language when were traveling.
Familiarity with the vocabulary is important formaking the perfect cup of coffeeat home, too.
Fortunately, Rardons book includes a glossary of 23 coffee words every coffee aficionado should know.
Lighter roasts tend to have greater acidity than darker roasts.
Candace Rose Rardon is a travel writer, illustrator, and the author of Stuff Every Coffee Lover Should Know.
Arabica:One of two main species of the Coffea plant.
It is valued for its high quality and complex flavors and accounts for 75% of global coffee production.
Blend:A mixture of coffee beans from multiple origins.
Bloom:An important step in many manual brewing methods.
It involves pouring water over the coffee grounds, which helps release carbon dioxide and kickstart the extraction.
Other descriptors include creamy, buttery, silky, juicy, and thin.
Caffeine:Natural compound and stimulant found in the coffee plant.
Robusta beans have nearly twice as much caffeine as arabica varieties.
Cupping:A method for preparing and tasting multiple coffees, used by coffee professionals to score specialty coffee.
Candace Rose Rardon is a travel writer, illustrator, and the author of Stuff Every Coffee Lover Should Know.
Direct trade:The practice of sourcing coffee directly from growers, instead of using importers or other intermediaries.
It emphasizes long-term relationships between farmers and roasters and pays higher, more ethical prices for higher-quality coffee.
Espresso:Italian for pressed out, this term refers to a method of preparing coffee using extreme pressure.
It is also the name of a particular drink, known for its highly concentrated flavors and rich body.
Peaberry:A natural mutation in which a coffee cherry produces only one bean, not two.
Peaberries are typically sold as their own blend (e.g., Tanzanian peaberry coffee).
Processing:The step of removing coffee beans from each cherry.
There are several processing methods, which happen in the producing country before green coffee is exported.
Single origin:Term used to describe coffee grown in one geographic region.
Specialty coffee:TheSpecialty Coffee Associationdefines specialty-grade coffee as that which receives 80+ points on a 100-point tasting scale.
Wet aroma:The scent of brewed coffee, also known simply as the aroma.
Excerpted fromStuff Every Coffee Lover Should Knowby Candace Rose Rardon.
Reprinted with permission from Quirk Books.
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