 |
| Coffee | Drinks & Recipes | Information | Coffee Selector | Links | Feedback |
| Home Coffee Roasting |  |
Coffees of the World | |
Coffee and Health | |
Coffee Basics | |
Products Guide | |
Gift Ideas | |
Coffee Dictionary |
 -A -B -C -D-E -F-G -H-I-J -K-L-M -N-O-P -R-S -T-thru-Z | Coffee Dictionary (D-E) |
Dark French Roast - A very dark, almost black, roasting style. Dark Roast - A term to describe any coffee roasted darker than normal (medium brown). Decaffeination - The process by which caffeine is removed from coffee beans. There are a number of different methods. Degassing - A natural process by which roasted coffee beans slowly release carbon dioxide gas. Demitasse - A small coffee cup, primarily used by espresso drinkers. Doppio - A double shot of espresso. Doser - A device on some espresso machines used to measure single servings of ground espresso coffee. Drip Method - Refers to coffee brewed in an automatic drip coffee maker. Dry Processing - The process in which coffee is prepared by drying the coffee beans with the fruit still intact. The dry processing method of preparing coffee beans is not as popular as wet processing. Brazil and Ethiopia are well known for their high quality dry processed coffees. Earthiness - Often used in a negative sense, earthiness is used to describe coffees that literally taste earthy. This effect is usually caused by coffees that lay too close to the ground during drying. El Salvador - El Salvador produces what are arguably the best gourmet coffees in Central America. El Salvador is also well known for its organically grown coffees. Espresso - A method of brew coffee in which hot water is forced under pressure through very finely ground coffee (often drank with lots steamed milk). Espresso has become to popular that an entire culture has grown up around it. Espresso Roast - Refers to coffee beans which are roasted darker than what is considered normal (medium brown). The acidity of the coffee weakens while allowing a strong bitter-sweet taste to emerge. Estate-Grown Coffee - Coffees which comes from a single farm or a small group of farms, usually with a history for making great coffee. Many gourmet coffees are sold by estate name. This is especially true of Hawaiian Kona coffees. Ethiopia - Ethiopia is considered to be the birthplace of coffee and as such has a very long history of cultivating coffee. There is no shortage of great coffees from here either. Ethiopia is one of the few places to have great successes with both wet and dry processed coffees. Ethiopian Harrar is considered by many to be the best coffee in the world. European Preparation Method - The method by which coffee beans are inspected by hand and any imperfect coffee beans are removed. European Decaffeination Process - The most popular method of decaffeination. The exact process can vary in a number of different ways but they all use solvents to loosen the caffeine and then water to wash it away. European Roast - Refers to coffee beans which are roasted darker than what is considered normal (medium brown). The acidity of the coffee weakens while allowing a strong bitter-sweet taste to emerge. Excelso - A coffee blend which is made of Colombia supremo coffee beans and lower quality Columbian coffee beans, known as Extra. Extra - Second highest possible grade of Colombia coffee bean. | |
| Copyright 2012, All Right Reserved. |