Coffee And Expresso Craft Vocabulary

Word Origin: The term "cold brew" originated in the coffee industry to describe a method of brewing coffee that uses cold water instead of hot water to extract flavors from the coffee grounds. The process involves steeping coarsely ground coffee in cold water for an extended period of time, typically 12-24 hours, to produce a smooth, rich, and less acidic coffee concentrate. The term "cold brew" emphasizes the use of cold water in the brewing process, distinguishing it from traditional hot brewing methods.

Word Origin: The word "decoction" comes from the Latin word "decoctio," which means "boiling down" or "cooking thoroughly." In the context of brewing methods, decoction refers to the process of boiling a portion of the mash in beer brewing in order to extract more flavor, color, and aroma from the grains. This traditional method is often used in lager brewing to achieve a richer malt profile and a deeper color in the finished beer.

Word Origin: The word "espresso" comes from Italian, meaning "fast" or "express." It is derived from the Latin word "expressus," which means "squeezed out." The term was first used in the early 20th century to refer to a method of brewing coffee quickly by forcing hot water through finely ground coffee beans under high pressure. This results in a strong and concentrated coffee beverage known as espresso.

Word Origin: The term "French press" originates from the design of the coffee brewing device itself. The French press was invented in France in the mid-19th century and is also known as a cafetière or coffee plunger. The device consists of a cylindrical glass or stainless steel container with a plunger and a metal or nylon mesh filter. When the plunger is pushed down, the coffee grounds are separated from the brewed coffee, resulting in a rich and full-bodied cup of coffee. The French press brewing method is known for its simplicity and ability to extract the full flavor of the coffee beans.

Word Origin: The word "infusion" in the context of brewing methods comes from the Latin word "infusio," which means "a pouring in." This term refers to the process of steeping or soaking ingredients in water to extract flavors and aromas. In brewing, infusion is commonly used to describe the method of making tea or coffee by steeping the leaves or grounds in hot water. It is also used in the context of brewing beer, where hot water is mixed with malted grains to extract sugars and create wort, which is then fermented to produce beer.

Word Origin: The term "pour over" in the context of brewing methods comes from the action of slowly pouring hot water over coffee grounds in a controlled manner. This method allows for the water to extract the flavors and aroma from the coffee grounds, resulting in a more nuanced and flavorful cup of coffee. The term itself is a literal description of the process, as the water is poured over the grounds.

Word Origin: The word "siphon" in the context of brewing methods comes from the Greek word "siphon," which means a tube or pipe used for drawing liquid from a container. The term was first used in the late 17th century to describe a device used in the process of transferring liquids from one vessel to another without the need for pouring. In brewing, a siphon is commonly used to transfer beer from one container to another, such as from a fermenter to a bottling bucket.

Word Origin: The term "Aeropress" is a combination of the words "aero" and "press." The "aero" part likely comes from the word "aerodynamic," which refers to the flow of air around an object. This may be a reference to the method of using air pressure to force hot water through the coffee grounds in the Aeropress brewing process. The "press" part of the word is a reference to the fact that the device is a type of coffee press, where the coffee grounds are pressed against a filter to extract the coffee. The Aeropress was invented by engineer Alan Adler and introduced in 2005, so the term itself is relatively new in the world of coffee brewing methods.

Word Origin: The term "rate of rise" in the context of roasting profiles refers to the rate at which the temperature of the coffee beans is increasing during the roasting process. The etymology of the word can be broken down as follows: - "Rate" comes from the Middle English word "rate," meaning a fixed portion or amount, which ultimately derives from the Latin word "rata," meaning reckoned or calculated. - "Of" is a preposition in English, indicating a relation or connection between two things. - "Rise" comes from the Old English word "risan," meaning to get up or ascend, which ultimately derives from the Proto-Germanic word "risanan." Therefore, "rate of rise" can be understood as the calculated or reckoned amount by which the temperature of the coffee beans is ascending during the roasting process.

Word Origin: The term "roasting profile" in the context of coffee roasting refers to the specific set of parameters and conditions used to roast coffee beans, such as temperature, time, airflow, and other variables. The etymology of the word "profile" in this context comes from the Latin word "profilare," which means "to outline" or "to sketch." In the context of roasting, a profile is essentially an outline or sketch of how the roasting process will unfold, including the various stages and changes that the coffee beans will undergo. By carefully monitoring and adjusting the roasting profile, roasters can achieve the desired flavor, aroma, and other characteristics in the final cup of coffee.

Word Origin: The term "roast degree" in the context of roasting profiles refers to the level of roast that a coffee bean is subjected to during the roasting process. The etymology of the word "roast" can be traced back to the Old French word "roster," which means "to roast, grill, broil." This word has its roots in the Latin word "rostare," which also means "to roast." In the context of coffee roasting, the term "roast degree" is used to describe how dark or light the coffee beans are roasted, which can greatly impact the flavor and aroma of the final brewed coffee.

Word Origin: The term "Maillard reaction" is named after the French chemist Louis-Camille Maillard, who first described the complex chemical reaction in the early 1900s. The reaction occurs between amino acids and reducing sugars in the presence of heat, resulting in the browning of food and the development of complex flavors and aromas. In the context of roasting profiles, the Maillard reaction is a crucial component in the development of flavor in coffee beans. During the roasting process, the beans are subjected to high temperatures, causing the Maillard reaction to occur and leading to the formation of the characteristic roasted flavors and aromas. The duration and intensity of the roasting process can be adjusted to control the extent of the Maillard reaction and, consequently, the flavor profile of the final product.

Word Origin: The term "first crack" in the context of roasting profiles originates from the coffee roasting process. It refers to the initial stage of the roasting process when the coffee beans start to audibly crack and expand. This is a crucial moment in the roasting process as it signifies that the beans have reached a certain level of heat and are beginning to release their moisture and oils. The term "first crack" is derived from the sound that the beans make as they crack open for the first time during roasting.

Word Origin: The word "endothermic" comes from the Greek roots "endo," meaning inner or within, and "therm," meaning heat. In the context of roasting profiles, the endothermic stage refers to the phase of the roasting process where the coffee beans absorb heat from the surrounding environment. This stage is characterized by a decrease in temperature, as the beans begin to lose moisture and undergo chemical changes that contribute to the development of their flavor profile.

Word Origin: The word "drying" in the context of roasting profiles comes from the Old English word "drygan," meaning "to make or become dry." In the context of roasting coffee beans, the drying phase refers to the initial stage of the roasting process where moisture is removed from the beans, allowing them to begin the chemical reactions that will ultimately develop their flavor and aroma. This phase is crucial in setting the foundation for the rest of the roasting process and is typically characterized by relatively low temperatures and longer roast times compared to the later stages of roasting.

Word Origin: The term "development time ratio" in the context of roasting profiles refers to the ratio of the time it takes for coffee beans to undergo the development stage of roasting compared to the total roasting time. The etymology of the word "development" comes from the Latin word "developmentem," which means "unrolling" or "unwrap." In the context of roasting, the development stage refers to the critical phase where the flavors and aromas of the coffee beans fully develop and reach their peak. The term "ratio" comes from the Latin word "rationem," meaning "reckoning" or "calculation." In this context, the ratio represents the proportion or relationship between the development time and the total roasting time. Therefore, the term "development time ratio" in roasting profiles is a calculation used to analyze and optimize the roasting process to achieve the desired flavor profile in coffee beans.

Word Origin: The word "Arabica" in the context of bean varieties refers to a type of coffee bean that is widely considered to be of higher quality and is known for its smooth, mild flavor. The term "Arabica" comes from the Latin word "arabicus," which means "of Arabia." This is because Arabica coffee beans are believed to have originated in the region of Ethiopia and were later cultivated and spread to other parts of the world by Arab traders. Today, Arabica coffee beans are the most commonly cultivated type of coffee bean and are highly prized for their superior taste and aroma.

Word Origin: The term "Bourbon" in the context of bean varieties is believed to have originated from the island of Bourbon, which is now known as Réunion, a French overseas department located in the Indian Ocean. In the 18th century, coffee plants from Yemen were brought to the island of Bourbon, where they adapted to the local environment and developed unique characteristics. Over time, these coffee plants became known as Bourbon coffee, named after the island where they were cultivated. The Bourbon coffee variety is known for its high quality and distinctive flavor profile, making it a sought-after choice among coffee enthusiasts. Today, Bourbon coffee is grown in various regions around the world, including Latin America and Africa, and is prized for its rich, smooth taste.

Word Origin: The word "Catuai" in the context of bean varieties is derived from the Portuguese word "catuaí," which refers to a variety of coffee plant (Coffea arabica) that was developed in Brazil. The Catuai coffee plant is a hybrid of Mundo Novo and Caturra varieties, known for its compact size and high productivity. The name "Catuai" is believed to come from an indigenous language in Brazil, but the exact origin and meaning of the word are unclear.

Word Origin: The word "Caturra" is derived from the name of the farm where this variety of coffee bean was first discovered in Brazil. The farm, called Fazenda Caturra, is located in the state of Minas Gerais. The Caturra coffee bean is a mutation of the Bourbon variety and is known for its compact size and high yield.

Word Origin: The word "geisha" in the context of bean varieties does not have a specific etymology as it is a name given to a particular type of bean. However, the term "geisha" originally comes from the Japanese word "芸者" (geisha), which translates to "artist" or "performing artist." Geishas in Japan are traditional female entertainers who are skilled in various arts such as dance, music, and conversation. It is possible that the name "geisha" was chosen for this bean variety to evoke elegance, beauty, and sophistication, similar to the qualities associated with traditional geishas.

Word Origin: The term "Robusta" in the context of bean varieties is derived from the Latin word "robustus," meaning strong or robust. This name was given to the coffee bean variety Coffea canephora, which is known for its strong and bitter flavor compared to the more common Coffea arabica variety. The Robusta bean is also known for its higher caffeine content and resistance to pests and diseases, making it a popular choice for coffee blends and instant coffee products.

Word Origin: The word "Typica" in the context of bean varieties comes from Latin "typicus," meaning "typical" or "standard." In the world of coffee beans, Typica refers to a specific variety of Arabica coffee that is considered one of the oldest and most traditional cultivars. It is known for its classic coffee flavor profile and is widely grown in regions such as Central and South America, Africa, and Asia. The term "Typica" is used to distinguish this particular variety from other Arabica varieties with distinct flavor profiles and characteristics.

Word Origin: The word "espresso" comes from Italian, where it literally means "pressed-out" or "express." This refers to the method of making espresso, which involves forcing hot water through finely-ground coffee beans at high pressure. The term was first used in Italy in the early 20th century to describe this specific method of brewing coffee, which results in a strong, concentrated shot of coffee with a layer of crema on top.

Word Origin: The term "flat white" originated in Australia and New Zealand in the 1980s. It is believed to have been coined by a barista in either Sydney or Melbourne. The "flat" in flat white refers to the fact that the drink has a smooth, velvety texture with a thin layer of microfoam on top, as opposed to the thicker layer of frothy milk found in a cappuccino. The "white" refers to the fact that the drink is made with espresso and steamed milk, resulting in a creamy, white appearance. The flat white has since gained popularity in other parts of the world, particularly in the United Kingdom and the United States.

Word Origin: The word "mocha" in the context of coffee varieties is believed to have originated from the port city of Al-Makha in Yemen, which was a major center for trade and the export of coffee beans in the 15th century. The term "mocha" was used to refer to the high-quality coffee beans that were grown and exported from the region, which were known for their rich, chocolatey flavor profile. Over time, the term "mocha" became synonymous with a specific type of coffee bean and flavor profile, and is now often used to describe coffee drinks that are made with a combination of coffee and chocolate or cocoa.

Word Origin: The term "Americano" in the context of coffee varieties is believed to have originated during World War II when American soldiers stationed in Italy would dilute their espresso with hot water to mimic the weaker coffee they were accustomed to back home. The resulting beverage was named "Americano" in reference to its American origins. The word "Americano" itself is derived from the demonym "American," which comes from the Latin word "Americānus," meaning "pertaining to the Americas."

Word Origin: The word "cappuccino" has a somewhat uncertain etymology, but it is generally believed to have originated in Italy. One theory is that it comes from the Capuchin friars, a religious order founded in the 16th century that wore distinctive brown robes with hoods. The color of these robes is said to be similar to the color of a cappuccino, which is a coffee drink made with espresso and frothed milk. Another theory is that the name comes from the Italian word "cappuccio," which means hood or cap. This could refer to the frothy milk that sits on top of a cappuccino, which resembles a hood or cap. Regardless of its exact origins, the word "cappuccino" has been used to describe this popular coffee drink since at least the 20th century and has become a staple in coffee culture around the world.

Word Origin: The word "latte" comes from the Italian term "caffè latte," which literally translates to "milk coffee." In Italian coffee culture, a latte is typically made with a shot of espresso and steamed milk, resulting in a creamy and smooth beverage. The term "latte" has been widely adopted in English-speaking countries to refer to this popular coffee drink.

Word Origin: The word "macchiato" comes from the Italian word "macchiare," which means "to stain" or "to mark." In the context of coffee varieties, a macchiato is a type of espresso-based coffee drink that consists of a shot of espresso with a small amount of steamed milk or foam on top, creating a "stained" or "marked" appearance.

Word Origin: The word "palate" in the context of tasting notes comes from the Latin word "palatum," which means "roof of the mouth." In terms of tasting notes, the palate refers to the sense of taste, particularly in relation to the flavors and textures of food and drink. It is often used to describe the overall impression of a dish or beverage on the taste buds and how different flavors interact on the tongue.

Word Origin: The word "tannins" comes from the Old High German word "tanna," which means fir or pine tree. Tannins are naturally occurring polyphenolic compounds found in plants, particularly in the bark, leaves, and fruit skins of grapes. In the context of tasting notes, tannins refer to the bitter, astringent compounds that create a drying sensation in the mouth when consuming certain wines. Tannins play a key role in the structure and aging potential of a wine, contributing to its overall mouthfeel and flavor profile.

Word Origin: The term "mouthfeel" originated in the world of wine tasting and is a compound of the words "mouth" and "feel." It first appeared in the English language in the mid-20th century and is used to describe the physical sensations experienced when consuming food or drink, particularly in terms of texture, consistency, and how it feels in the mouth. The term has since been adopted in other areas of food and drink tasting, such as beer, coffee, and chocolate.

Word Origin: The word "finish" in the context of tasting notes comes from the French word "finir," meaning to finish or complete. In wine tasting, the finish refers to the lingering aftertaste or final impression left on the palate after swallowing the wine. It is an important aspect of wine tasting as it can indicate the quality and complexity of the wine.

Word Origin: The word "complexity" in the context of tasting notes comes from the Latin word "complexus," which means "encompassing" or "entwined." In the world of wine or food tasting, complexity refers to the various layers of flavors, aromas, textures, and nuances that can be perceived in a particular dish or beverage. A complex tasting note often indicates a high level of sophistication and depth in the overall sensory experience.

Word Origin: The word "bouquet" in the context of tasting notes comes from the French word "bouquet," which means a small bunch of flowers. In the world of wine tasting, the term is used to describe the complex array of aromas that a wine gives off when it is swirled in the glass. This includes the various scents and fragrances that are released from the wine, such as floral notes, fruit aromas, and hints of spices or oak. The term "bouquet" is used to describe the overall impression of these aromas and how they contribute to the overall sensory experience of the wine.

Word Origin: The word "aroma" comes from the Latin word "aroma," which means a spicy or sweet smell. It is derived from the Greek word "arōma," which means a spicy, fragrant plant. In the context of tasting notes, "aroma" refers to the specific scent or smell of a food or drink, particularly in relation to its flavor profile and overall sensory experience.

Word Origin: The word "acidity" in the context of tasting notes comes from the Latin word "acidus," meaning sour or sharp. It is used to describe the sharp, tangy, and sometimes tart taste that is characteristic of certain foods and beverages, particularly in the realm of wine and coffee tasting notes. Acidity in these contexts refers to the presence of natural acids, such as citric, malic, or tartaric acids, which give the drink a bright and refreshing quality.

Word Origin: The term "etching" in the context of latte art techniques comes from the art of printmaking. In printmaking, etching is a technique where an image is created on a metal plate by using acid to eat away the lines drawn into a waxy ground. This process creates a design that can then be transferred onto paper. In latte art, etching refers to using a tool like a toothpick or skewer to create intricate designs or patterns in the foam of a latte or cappuccino. This technique allows baristas to add detail and texture to their latte art creations, similar to how etching on metal plates adds detail to prints.

Word Origin: The term "free pour" in the context of latte art techniques comes from the practice of pouring steamed milk from a pitcher directly into espresso to create designs on the surface of the coffee. The word "free" in this context refers to the fact that the barista is able to pour the milk freely without the use of tools or stencils to create the designs. The term likely originated in the coffee industry and has since become a common term used by baristas and coffee enthusiasts to describe this particular method of creating latte art.

Word Origin: The term "heart" in latte art refers to a specific design created by pouring steamed milk into espresso to create a heart shape on the surface of the drink. The etymology of the word "heart" in this context is likely derived from the shape of the design itself, which resembles the symbol of a heart that is commonly associated with love and affection. The word "heart" comes from the Old English word "heorte," which is believed to have originated from the Proto-Germanic word "hertō," meaning "heart." In this case, the term is used metaphorically to describe the visual representation of love and care that is often associated with latte art.

Word Origin: The term "layering" in the context of latte art techniques comes from the practice of creating different layers of milk foam and espresso in a cup to achieve various designs and patterns. The word "layer" itself comes from the Middle English word "laier," which is derived from the Old French word "laier," meaning "one who places or arranges." This is related to the Latin word "locare," meaning "to place." In the context of latte art, layering refers to the process of carefully pouring steamed milk into espresso to create distinct layers of foam and coffee.

Word Origin: The term "ripple" in the context of latte art techniques likely comes from the visual resemblance of the pattern created on the surface of the latte to ripples in water. The word "ripple" itself is derived from Old English "rypple" which means a small wave or undulation on the surface of water. The term has been used in various contexts to describe patterns that resemble ripples, such as in latte art where baristas create intricate designs on the surface of a latte using steamed milk.

Word Origin: The term "Rosetta" in the context of latte art techniques is named after the Rosetta Stone, an ancient Egyptian artifact that played a crucial role in deciphering hieroglyphic writing. The design of a Rosetta latte art involves creating a pattern of symmetrical, leaf-like shapes that resemble the branches of a rose bush. This intricate design requires skill and precision from the barista to create the desired effect in the foam of a latte.

Word Origin: The word "swirl" comes from the Old English word "swirlian," which means to twist or whirl around. In the context of latte art techniques, the term "swirl" refers to the technique of creating a pattern in the foam on top of a latte by gently swirling the milk and espresso together in a circular motion. This creates a visually appealing design on the surface of the latte.

Word Origin: The word "tulip" in the context of latte art techniques likely comes from the visual resemblance of the design to an actual tulip flower. The word "tulip" itself comes from the Turkish word "tülbent," meaning "muslin" or "gauze," which was used to wrap the bulbs of tulip flowers during the Ottoman Empire. The flower became associated with the word "tulip" in Western Europe, and the term has since been used to describe various shapes and designs in art and other fields.