Coffee 2 Tea

COWBOY COFFEE: Ground coffee steeped in hot water then strained to separate rounds from brew. Legend has it that the separation method often called for a clean sock into which the ground coffee was spooned before being immersed in water. (Also called hobo, campfire or open-pot coffee.)

CHLOROGENIC ACID: One of the principal acids in green coffee beans, unpleasantly astringent by itself. As the roast progresses much of the chlorogenic acid disappears and other flavourful acids form, more thank making up for its loss.

CINNAMON ROAST: The lightest roast commercially available, with no oil on the surface. Large manufacturers often incorporate very light roasted coffee into their b lends, because roasting for a short time both saves money and adds bulk. A cinnamon roast rarely appears in specialty shops, though, because it is so high in chlorogenic acid and low in body and flavour.

CITY ROAST: A roasting term controversial for its impression but in wide use. Today a city roast is barely darker than a cinnamon roast. “Full –city” is used for a l medium roast, more or less dark cinnamon in color and with no oil on the surface; this is the fullest development of a bean before oils appear. The next stage is usually called a Vienna roast.

CLEAN CUP: A term professional tasters use to indicate a brewed coffee that is free, of virtually free, of taste defects. A clean coffee is not the same as a great coffee, but it will bring the grower or broker a higher price.

CREMA: A golden foam made up of oil and colloids, which floats atop the surface of a perfectly brewed cup of espresso. Achieving crema depends on a number of factors, including kind of coffee used, its freshness and the degree of pressure used in brewing; achieving it is tricky when not using a professional espresso machine.

CUPPING: The process by which professional tasters evaluate a sample of beans, Roasted and ground coffee is steeped in hot water, like tea, and the liquid is stasted both warm and as it cools.