Coffee making term – Barista’s language world
Coffee making terms are always diverse. Are you ready to learn?
The first Coffee making term – Blooming
Blooming usually refers to the swelling or bubbling (CO2) when boiling water first comes into contact with coffee (usually only happens when making filter coffee). Usually, Blooming is seen as a step/step in the brewing process. You’ll start by pouring just enough water to soak the coffee, then wait for the Blooming to complete – when it’s no longer bubbling, then slowly pour in the rest of the water to extract.
The general purpose of Blooming in brewing techniques is to completely release the residual carbon dioxide in the coffee bean structure, then we can help the water reach deep within the bean structure and remove the essential aromas from Specialty coffee.
Brew ratio – a ratio coffee making term
This is a term for brew ratio, referring to the ratio of coffee to water (or vice versa). For example, one could say the brew ratio is 50% or the Brew ratio is 1:2. Both mean the coffee cup weighs 2 times the amount of coffee powder used. Expanding on the preparation, for filter techniques you can use a ratio of 1:15 – ie 15g of coffee for a cup of 225g; while with Shot you can use 22g of coffee to make a 30g or 44g cup.
Channeling – a coffee making term that usually used for Shot/Espresso
Channeling is the “storage channel” or “threading”, often referred to when talking about the Shot/Espresso brewing method. Under the pressure of the coffee maker, the water finds a narrow passage – or circuit, through the coffee powder instead of flowing through the entire mass of the powder evenly.
This causes a big problem, because under high flow pressure, the water only concentrates on the existing “channels”. It takes too many unnecessary flavors and leaves a lot of flavors in the other area. Thereby it causes an imbalance of extracts.
Extraction – a core coffee making term
Extraction is a core concept of any brewing method. The essence of the extraction is simple: Boil water, pass it through the coffee and dissolve all that is possible from the coffee powder
Fines are the smallest particles created when you grind coffee, they are less than 100 micrometers in diameter.
Fines are extremely important to the Shot coffee extraction process. Extraction of Shot coffee depends on erosion from the surface of the beans (M Petracco, 2005), which means that a high fine particle surface area is essential for good extraction of Shot coffee.
Immersion is known as a term in coffee making that refers to the method of steeping coffee in water. There are many methods of steeping coffee such as static immersion, pressurized immersion like Siphon and AeroPress, or “cezve” or “ibrik”.
This is the coffee making term that is used in the mixing process (mostly Shot). The coffee powder comes into contact with hot water and dissolves more than necessary. so it has an extremely bitter and dry taste that overpowers other flavors.
Percolation – That is, drip coffee, filter coffee or more commonly referred to as “Drip Coffee” refers to any coffee brewing method that uses gravity to let water dissolve the coffee through some type of filter.
With the help of gravity, water seeps through the ground coffee, absorbs its chemical compounds, and then passes through a filter – drop by drop. Used coffee grounds are retained in the filter. The clear appearance and smooth, clean mouth feel are hallmarks of this method.
Percolation là phương pháp pha cà phê thông qua bộ lọc
“Solubles” is the generic term used for substances found in coffee beans that can be dissolved in water. At the most basic level, brewing coffee is using water as a solvent to dissolve substances (dissolvable) inside the coffee beans, or simply put, it is soluble. – Solubility.
Tarry flavor is formed when brewed incorrectly, resulting from keeping the coffee too long on a heat source during brewing, when the steam is evaporated and the protein is burned leaving a burnt taste.
Under Extracted is the term commonly used for Shot brewed coffee that is not extracted with the required amount of water, causing a lack of flavor.
For ease of visualization, we will set the ideal extraction process as a score of 0, Under Extracted represents the state of deviation in the negative direction (-), and Over Extracted corresponds to the positive direction (+).
Water Hardness – aka hard water, has a high mineral content (as opposed to soft water). Hard water is formed when water seeps through limestone deposits made up of calcium carbonate, magnesium, etc. This is not the ideal water for coffee flavor. Because hard water has many minerals, the ability to dissolve coffee is less than soft water.
This is a miniature dictionary of terms in coffee making and also is the coffee love of 43 Factory Coffee Roaster.