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Kahve Sınıflandırma(Grading) Terimleri için ersin acar
Kahve Sınıflandırma(Grading) Terimleri için kurtbeyatmaca
Kahve Sınıflandırma(Grading) Terimleri için Ismail
Mükemmel Espressoya Giden Yol için betim
Abyssinia (Habeşistan) Etiyopya eskiden Abyssinia (Habeşistan) olarak bilinirdi. Aynı zamanda 1928 de Java adasına götürelen bir akhve türünün adıdır. (Yemen’den Batavia’ya götürülen orijinal Typica değil, Java üzerinden Hindistan’a götürülen) O günden sonra Açe’ye de götürülmüşlerdir. USDA denilen bir başka bir Etiyopya varyasyonuda Sumatrada bulunmuştur. Daha sonra 1950lerde Amerikan bir proje bu çekirdekleri Endonezya’ya götürmüştür.
Acaia (Akasya) Acaia genel olarak Brezilya’da ekilir. Acaia genotipi, Sumatra ve Burbon çeşitlerinin doğal bir hibriti olan Mundo Novo germplazmından seçilmiş döller ile oluşmuştur. (“Sumatra eski ICO koleksiyonundandır, fakat eski Typica mı yoksa hibritmi olduğu bilinmiyor”)
Aceh (Açe) Açe bölgesi Kuzey Sumatra’nın kuzeyinde yer alır ve çok klasik Sumatra kahveleri üretirler. Açe de kahvenin merkezi Tawar ve Takegon gölerinin yanında yer alan şehirdir. Açe bölgesinde yer alan ve bu bölge ile en çok özleştirilmiş etnik gurubun adı Gayo’dur.
Acerbic (Keskinlik) Keskinlik kahvedeki hoş olmayan ekşiliğe denir. Fermantasyon sırasında oluşmuş problemlerden kaynaklı, yeşil kahvenin bozulmasından kaynaklı olabileceği gibi. Demleme sorununa da işaret edebilir ya da kahvenin uzun süre yüksek ısıya maruz kaldığında bitter bir ekşililkde oluşabilir.
Acetic Acid (Asetik asit) Asetik asit yetişkin kahvelerde sirkemsi bir tada yol açabilir ya da yüksek adetlerde keskinliğe. Fakat orta miktarda fincana pozitif şarabımsı bir nota kazandırır. Asetik asit organik bir asit olarak sınıflandırılır ve koklayarak belirlenebilir.
Acids (Asitler) Bir çok asit kahve tadına katkıda bulunur. Malik, Sitrit, Kinik, Tartarik, Fosforik vb. Asitlilik ya da belirli asitlere göz atmayı unutmayın. Kahve içinde asitler kulağa hoş gelmiyor değil mi ? Kahvenin mide ekşimesine yol açtığına dair bilgiler genellike doğru değildir. Sindirim sisteminde yiyecek yokken kahve tüketmek rahatsızlığa yol açabilir. Çünkü kahve içinde sindirim asitlerini tetikleyecek kadar yağ yoktur. Önce yemek yiyip sonra kahve için ya da kahvaltınıza ederken kahvenizi tüketin, O zaman mutlu bir mideniz olacaktır.
Acrid (Buruk) Kötü çekirdek, kötü kavurma ya da kötü demlemeden kaynaklı genel bir kötü tat terimi: Tatta ve kokuda , hoş olmayan, burukluk veya keskinlik.
Afternose (Burunda kalan koku) Şarapçılıktan geçmiş bir terimdir. Ağızda kalan tadın (after taste) burun versiyonudur. Yani kahvenin koku paletinin kokladıktan sonra burnunuzda kalan aromasını tanımlar.
Agtron Agtron spektrofotometreler kahve endüstrisinde ve diğer laboratuvar uygulamalarında renk eşleştirme, renk analizi, sırlama ya da diğer bilimsel ölçümler için kullanılır. Kahve endüstrisinde çoğunlukla yapılan kavurmanın bir önceki profil ile aynı olup olmadığını anlamak için kullanılır.
Aldehydes (Aldehitler) Ketonlar ile birlikte, Aldehitler, kavurma sırasında yağlı asitler ve oksijennin etkileşiminden ortaya çıkan kahve armomasında rol oynayan organik bir birleşimdir. Aldehitler kısmen kahve kavurma ortamında amino asitlerin Strecker Degradation isimli kimyasal reaksiyona uğraması sonucu oluşurlar.
Alfred Peet Berkeley Kaliforniya’daki Peet’s Coffee’nin kurucusu, Alfred Btyı yakasına koyu kavurmayı yeniden tanıdan kişi olarak bilinir. Uzun süre yapılan açık kavurmaların temelinde ekonomi vardı ; kahveyi ne kadar kavurursanız o kadar ağırlık kaybedersiniz böylece satabileceğiniz daha az ürününüz olur.Onun koyu kavurma stili buna karşı duruyordu, Peet’s en yüksek kalite çekirdekleri alması ile tanınıdrdı. Peet’s 1979 da tattı fakat yeşil kahve almaya 1983’e kadar devam etti. Ağustos 2007’de aramızdan ayrıldı.
Kuruluk ve buna bağlı acılık tatları ile karakterize bir tat hissi, bazen dilin arka kısmında , genellikle after-taste olarak algılanır. Bu ılımlı yoğunluklarda, her zaman tamamen kötü bir şey değil. Bazı insanların hoşuna giden uzun süreli bir tat bırakır.
Altitude (Yükseklik Kahvenin yetiştiği bölgenin deniz seviyesinden yükskliği. Yüksekte yetişen kahvenin genellikle daha iyi olduğu, bir kuraldan ötedir. Yüksekte yetişmiş kahveler daha yavaş olgunlaşır ve daha yoğun çekirdekleri vardır. Böylece daha eşit kavrulabilirler. Genel kalite ve asidite puanları yükseklik ile birlikte artar. Güneş ve orta Afrika’da kahveler yetiştikleri yüksekliklere göre sınıflandırılır ve puanlanır.
Ambient Temperature (Ortamsıcaklığı) Bu terim kahve kavrulan ortamın ortalama sıcaklığını tanımlar. Kahve kavururken ısının aşırı koşulları kavurmayı etkiler. Çok soğuk bir ortam sıcaklığı kavurmayı yapanın düzgün bir sonuca varması için daha çok çalışmasını gerektirir. Ortam sıcaklığı istenilen kavurma derecesine ulaşma süresinide değiştirebilir. Bazı durumlarda kavurucular çok soğuk ortamlarda çalışamazlar.
Arabica Arabica, Arabica çekirdeklerini tanımlar. Dünyada hasatı yapılan kahvelerin 75% i Arabica ailesindendir. Coffea Arabica yaprak dökmeyen odunsu bir bitkidir ve Rubiaceae (Gardenya bitkisi ile aynı aile) ailesinden gelmektedir.
Arabigo Arabigo Latin Amerika’da Typica türüne verilen isimdir.
Arabusta Coffea arabica ve coffea türler arası bir melez.
Arusha Tanzanya’dan bir türün adı, aynı zamanda Meru dağından ihraç edilen Tanzanya kahvelerinin genel adı.
asalan Bahasa Endonezyacasında soyulmuş, kurutulmuş ve bir ihracatçıya hazır olan yeşil kahveler anlamına gelir. Kuzey Sumatra ve Açe bölgelerinde kullanılır.
Ashy (Küllü) Aroma ve/veya tatta yer alan küllüğü andıran bir kalitedir. Sigara içen kişilerin parmakları ya da ateş yakılmış bir yeri temizlediğinizde çıkan kokuya benzer. Az miktarlarda kahveniz berbat olmayabilir ama hiç bir zaman pozitif bir kalite olarak anılmamıştır. Küllü tat veya koku kavurma sorunlarının habercisi olabilir. Temiz olmayan havalandırılmamış bir tambur buna sebep olabilir. Aynı kavurma koşullarında alçak yüksekliklerde yetişen kahveler küllü tadı yükseklerde yetişen kahvelere göre daha çabuk verirler.
Astringent (Büzücü) “Büzücü” sert bir lezzet hissidir, buruk bir tatdı, sert bir reaksiyona sebep olabilir. Kuruluğa, tuzluluğa, ekşiliğe ve sertliğe sahip olabilir. Tadı her zaman etkiler.
Ateng ve bir kaç alt türü genellikle Sumatra’da Catimor kahveleri için genel kullanılan isimdir. Ateng Haluk olarakta duyabilirsiniz. Arabica ve Robusta arası hibrit bir türdür ve zayıf tadı ile tanınır. Fakat bazı Catimor kahveleri değişik demleme yöntemleri ile iyi sonuç verebilmektedir. Ateng ismi Aceh (Açe) Tenggah bölgesinden türetilmiştir
Backflushing Backflushing is a process done to espresso machines to clean them: a filter basket with no holes (a “blank” basket) is inserted into the portafilter so that when the machine is activated, pressurized water cannot escape and is instead forced back into the machine to “flush” it. Often, backflushing is done with some type of coffee cleaning detergent in the basket. A typical backflushing protocol is to put coffee cleaner in the blank basket and backflush 5 times, then rinse the cleaner out and backflush 5 times without no cleaner. Note that not all machines can be backflushed.
Baggy Coffees that are held for too long run the risk of this taint. Essentially the coffee comes to absorb the flavors of whatever it is stored in – usually the burlap or jute bag. Many times a darker roast on these coffees will conceal this taint. Baggy flavors are the result of several factors: the fats in the coffee absorbing the smell of burlap, the loss in moisture content as the coffee ages, and other chemical changes. For some origins theses changes in flavor can emerge in 1 year, 9 months, even 6 months for some decafs
baked Baked flavor happens in under-roasted coffees haven’t developed their character, or coffees that simply sat in the roaster too long without enough heat. It can also happen to scorched coffees where the outside of the bean is browned and the inside is under-roasted. Flavors are typically astringent, grain-like, sour, and body is thin and possibly gritty.
basic flavors “In the mouth” sensations derived from the basic flavors: salty, sweet, sour, bitter, savory (umami). These are the core sensations that can be experienced without the input of the olfactory, through the papilla located in taste buds on the tongue.
beneficio In Latin American countries, a wet mill is called a Beneficio, where fresh coffee cherries are brought for pulping, fermentation, and drying. In Rwanda and some other African countries it is a “washing station”. In Kenya it is a “coffee factory”.
Bergendal Bergendal is found less and less frequently in Aceh, Sumatra. It is a low-producing plant of Typica origins. Much of the Typica was lost in the late 1880s, when Coffee Leaf Rust swept through Indonesia. However, both the Bergendal and Sidikalang varieties of Typica can still be found in More remote areas. It is possible the name derives from Berg und Tal, ” hill and valley.”
Blade Grinder The standard home coffee grinder, which works by way of a high-speed rotating blade. Blade grinders are inexpensive, but this comes at the expense of accuracy: grounds from a blade grinder are substantially less even than those from a burr grinder. Still, they are durable and when paired with the right brew method (especially those that use paper filters) they are quite acceptable. Don’t knock the blade mill! It keeps people grinding coffee fresh, right before brewing, which makes a huge difference in the coffee aromatics.
Blended Coffee A blend is a mixture of coffees from multiple origins. Coffees are typically blended to produce a more balanced cup. Here at Sweet Maria’s, almost all of the blends you’ll see are made with espresso in mind.
Bourbon Bourbon, along with Typica, are main Coffea Arabica cultivars. Bourbon was developed by the French on the island of Bourbon, now Reunion, in the India Ocean near Africa. The seeds were sold to the French by the British East India Company from Aden, Yemen, and were planted in 1708. After generations, it began to express unique characteristics and became more robust. Bourbon has slightly higher yields and is more robust than Typica in general. It has a broader leaf and rounder cherry (and green bean) than Typica, a conical tree form, and erect branches. It has many local variants and sub-types, including Tekisic, Jackson, Arusha, and the Kenya SL types. In general, Bourbon can have excellent cup character. The cherry ripens quickly, but is at risk from wind and hard rain. It is susceptible to major coffee diseases. Bourbon grows best at altitudes between 1100 – 2000 MASL. Bourbon coffees should have green tips (new leaves) whereas Typicas should have bronze-to-copper tips.
Brazil Coffee Grades Brazil has it’s own grading system for defects. There is a size and physical defect grade, as well as a flavor defect grade. The Brazil flavor grading rates coffee as Strictly Soft (the best), Soft, ‘Soft-ish’, Hard (+1, +2), Riado, Rioy, Rio Zona (the worst).
Break In coffee cupping, the “breaking of the crust” of floating grounds, part of aromatic evaluation. You add water to the coffee grounds, filling the cup, and wait 4 minutes. At this point there is still a crust of floating coffee grinds. You put your nose right above the cup and “break” this crust by stirring it with the spoon. The grinds sink, and the coffee can be tasted anywhere from 5-15 minutes after the break.
Brown Sugar Brown sugar is a type of sweetness found in coffee …a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the common type is highly refined (made by recombining molasses with refined white sugar) it makes sense that it’s qualities are only mildly rustic. One might distinguish between mild light brown sugar and dark brown types.
Burlap Bags Burlap bags are the traditional container in which coffee is transmitted. Burlap is cheap, but long storage in burlap bags may result in a characteristic “baggy” defect taste.
Burr Grinder A coffee grinder that grinds by passing a flow of beans between a pair of rotating metal discs. The distance between the discs is adjustable, and this adjustment allows one to accurately set the size of the grind. The larger the diameter of the burrs, the faster the grinder is able to grind. Burr grinders can be either “conical” or “flat” burred, each with their own advantages. Ironically, both the cheapest and the most expensive espresso grinders have conical burrs, while mid-range burr grinders and commercial bulk coffee grinders have flat burrs. Grinders can also be divided into “doser” and “doser-less” models: a doser is a mechanism for dosing ground coffee into a portafilter for espresso. Doser models may be more convenient for espresso, but are more difficult to use when grinding coffee into a container for brewed coffee.
Cane Sugar A lightly refined sugar, that has a slight rustic sweetness, but without molasses-like flavors of brown sugar or raw sugar. It refers to a sugar that has not fully refined, yet is bleached white. This is commonly found in sugar-producing countries. Sugar bleached white by this sulfitation process is called “mill white”, “plantation white”, and “crystal sugar”.
Caracol The Spanish-language term for Peaberry, Caracol, is the same for “snail”.
Carbon Dioxide Process A decaffeination method where beans are placed in a liquid bath of highly-pressurized CO2. As I understand it, supercritical CO2 acts as the solvent penetrating the coffee and extracting the caffeine, so when the coffee returns to normal temperature and pressure, there is no residue once the CO2 floats away. Some C02’s approach the chemical decafs in cup quality, others are nearer to SWP decafs. Here’s a longer and perhaps simpler explanation: Here is how it works: Coffee is mixed with water, and the beans expand in size, their pores get opened and the caffeine molecules become mobile. At this point carbon dioxide is added at 100 atmospheres pressure to the pure water. Basically the water and the carbon dioxide are mixed to create the sparkling water. The carbon dioxide acts like a magnet and attracts all the caffeine molecules that became movable. When the caffeine is captured by the carbon dioxide, this is removed. The carbon dioxide is very selective and it doesn’t touch the carbohydrates and proteins of the coffee beans, which would damage quality. When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally. Carbon dioxide is then recycled and caffeine is sold for other commercial uses.
Catuai Catuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and Caturra. The tree is short, with lateral branches forming close angles to the primary branches. It is robust and can tolerate areas with strong winds or rain. Catuai requires fertilization and care. It was developed by the Instituto Agronomico do Campinas in Brazil in the ’50s and ’60s, and is widely used in Brazil and Central America. There are yellow-fruited and red-fruited types, and many selections. In 2000, a new type called Ouro Verde was released with more vigor than Red Catuai.
Cellulose Cellulose is the principle fiber of the cell wall of coffee. It is partially ordered (crystalline) and partially disordered (amorphous). The amorphous regions are highly accessible and react readily, but the crystalline regions with close packing and hydrogen bonding may be completely inaccessible. Native cellulose, or cellulose 1, is converted to polymorphs cellulose III and cellulose IV when exposed to heat. Coffee’s structure is a well developed matrix enhancing the mass uniformity and aiding in the even propagation of heat during roasting. Cellulose exists in coffee embedded in lignocellulose (an amorphous matrix of hemicellulose and lignin containing cellulose), making up the matrix cell walls. Hemicellusloses are polysaccharides of branched sugars and uronic acids. Lignin is of special note because it is a highly polymerized aromatic. Severe damage occurs to the cell walls of the matrix at distributed temperatures above 446 degrees F and bean surface temperatures over 536 degrees F The actual temperature values will change due to varying levels of other constituents. Second crack, associated with darker roasts, is the fracturing of this matrix, possibly associated with the volatilization of lignin and other aromatics. Under controlled roasting conditions, the bean environment temperature should never exceed 536 degrees F. A wider safety margin would be achieved by limiting the maximum environment temperature to 520 degrees F. These temperature limits minimize damage to the cell matrix and enhances cup complexity, roasting yield, and product shelf life.
Channeling Channeling refers to the formation of small water jets during espresso brewing due to poorly distributed grounds. When high-pressure water is forced toward the espresso puck, the water attempts to find the path of least resistance out, so if the coffee is not distributed evenly the water may form a small “channel” through the puck, rather than being forced through the coffee. This will result in a watery, under-extracted cup.
Charrieriana This is a new caffeine-free coffee from Cameroon, the first record of a caffeine-free species from Central Africa. Cameroon is a center of diversity for the genus Coffea and such wild species are potentially important in breeding programs. In this case the new species could be used for breeding of naturally decaffeinated beans. Type Locality: Bakossi Forest Reserve, Tombel Division, Southwest Province, Cameroon. Etymology: “The name is in honour of a Professor A. Charrier, who managed coffee breeding research and collecting missions at IRD during the last 30 years of the 20th century.”
Chicory Chicory was a popular coffee substitute and economizer for 2 centuries, back when coffee was more prized, and pure coffee was a luxury. In that time, it became a matter of cultural preference to use chicory in coffee, in the United States it was synonymous with New Orleans coffee. The specific taste of famous New Orleans brands is due to the blend of dark roasted coffee and chicory. But when I worked in New Orleans I found how stale the coffee was, and what low quality chicory was being used. If you use high quality coffee, like our French Roast Blend that you roast yourself, and a true imported French Chicory, you will get optimal results with that typical New Orleans Cafe au Lait cup character. Read the review below for the ratio of coffee-to-chicory typically used. I was always told that Chicory was related to the Radish and that is what I wrote on this page. But you savvy readers won’t let me make such errors: Chicory is in the plant family Compositae or Asteraceae, the sunflower family. Think Jerusalem artichoke. Radish is in the Brassicaceae or Cruciferae family, the mustard family. See our Chicory Offerings for more information.
Chocolate Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so many forms of chocolate, either in its pure state, or as part of another confection. Chocolate flavors are often a “roast taste”, and are dependent on the degree of roast. Look for more specifics; bittersweet chocolate, bakers chocolate, toffee and chocolate, rustic chocolate, cocoa powder, Dutch cocoa, cocoa nibs, Pralines and chocolate, milk chocolate, Mexican hot chocolate, etc. etc.
Coffee Cherry Coffee is a fruit from a flowering shrubby tree; we have come to call the whole fruit coffee cherry. It usually ripens to a red color, although some types ripen to yellow, and is smaller than most real cherries, but close enough. In other regards, the tree and fruit do not resemble a cherry. Old European texts often refer to the fruit as the “coffee berry”. Coffee cherry can also be a flavor accent in the cup.
Coffee Grading Coffee grading is the technical skill of evaluating and scoring of physical coffee defects in green coffee. The sample is 300 grams, and there is a particular point system to score the intensity of each defect, based on the full “black bean” which equals 1. Size is also rated in the unit of 1/64ths, so 17 screen means 17/64ths.
Coffee Growing Regions Coffee is grown in a belt around the world – roughly from the Tropic of Cancer to the Tropic of Capricorn, in 50 different countries. For specialty grade coffee, altitude ranges from 1800- 6000 feet. The optimum temperature is between 15-24ºC (59-75ºF) year round. Soils and rainfall vary widely from one origin to the next – or even within a large coffee producing country like Ethiopia.
complex The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as “balanced” or “structured”