Decoding the Lingo: Common Terms of the Specialty Coffee World
That coffee is one of America's favorite beverages is no secret. Three-quarters of the adults in the country drink it, with more than half doing so daily. If coffee is your passion, you've likely heard terms like pour-over, extraction yield percentage, espresso, clarity, balance, and so on.
Some of these terms may perplex you, but we're here to help. We'll decode some of the terms of the specialty coffee world. So that the next time you visit Goodness Coffee Company for your favorite cup of joe, you can converse confidently using terms that are part of the coffee industry's lingo.
Specialty Coffee?
Specialty coffee refers to exceptionally high-quality coffee beans that have been carefully grown and processed in harvesting, roasting, and grinding. This type of coffee is distinct from the commercial variety you may find in most coffee shops as it's more flavorfully complex and has been sourced with more care.
There are three distinct waves of coffee shops that have taken the market by storm. First is the traditional 'cafe au lait' style offers specialty coffee drinks from a regular drip brewer without any specialty syrups or siphons.
Second, are specialty boutiques that offer specialty brews like siphon and pour-over coffees. Thirdly, there are fast-paced drive-thrus delivering specialty pour-overs and lattes on demand with instant gratification.
Each comes in its unique flavor, and all are vying for your attention! At Goodness Coffee Company, We consider ourselves a second-wave coffee shop that offers third-wave experiences such as pour-over, lighter coffee options, specific flavor notes, single-origin coffee, and latte art.
Roast
All coffee you drink begins as a raw green bean. They are then roasted to bring out their natural and unique flavors. As the beans roast, they take on different levels of darkness.
The darker the roast, the more rich and more chocolatey the flavor of the coffee. Note that when it comes to roasted coffee beans, the origin of the beans determines the roast profile.
Pour-Over Coffee Brewing
Pour-over is a brewing method that entails manually pouring hot water over freshly ground coffee beans. This allows for a slow and controlled extraction of the coffee's flavors and aromas. An important factor to consider when making pour-over coffee is grind size, as this determines how quickly the water will pass through the grounds.
A finer grind will speed up the extraction but can lead to an over-extracted, bitter cup of coffee.
Extraction Yield Percentage
Extraction yield percentage refers to the amount of flavor and aromatic oils you can extract from your coffee beans when brewing. A higher extraction yield will result in a fuller-bodied coffee with a more intense flavor. The ideal extraction yield for pour-over coffee is between 18 percent and 22 percent.
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Shot of Espresso
A shot of espresso is a small amount of concentrated coffee made by forcing hot water through densely packed, finely ground coffee beans. Espresso usually has a creamy texture with intense flavors and aromas, and it's often used as the base for various drinks like cappuccinos and lattes.
Espresso is a 25-35mL beverage created through the pressure of 9 to 10 atmospheres of hot water (92° - 95°C/200°F) passed over 7 to 9 grams of highly ground coffee. It should take 20-30 seconds for the full beverage volume, 30 mL, to be fully brewed.
To make true espresso, your machine needs an exact temperature and consistent pressure. At the same time, your grinder must produce fine grounds with precise measurements for this short brewing process time frame to be achieved.
To get that creamy and thick milk foam on our espresso drinks in the cafés, you need steam regulated at 120°C with a pressure of 1-1.5 atmospheres - resulting in an unbelievably silky smooth texture.
Body
Another term commonly used in the specialty coffee industry is the body, which is the sensation you feel on your tongue of brewed coffee. Coffee with a heavier body will feel creamier and thicker. A shot of espresso typically has a heavier body, while filter coffee will feel lighter on the tongue.
Aroma
The scent of coffee is known as aroma, an important factor in terms of overall flavor. Coffee will have different aromas depending on the origin, roast profile, and brewing method.
An inviting aroma may be described as sweet and flora. On the other hand, a rubber-like or ashy aroma is perceived negatively. It could indicate that the coffee has been over-roasted.
Acidity
The acidity of coffee refers to the sour, sharp, and sometimes fruity notes you can detect in specialty coffee. Acidity is often associated with the origin of the beans, as some coffee-growing countries tend to produce coffees with more acidity than others.
Coffee Balance
Balance is a term used to describe the flavor profile of a cup of coffee, which should be harmonious and not excessively acidic or too bitter. A balanced cup will have a pleasing mix of sweetness, acidity, body, and complexity, creating a pleasant experience when drinking it.
Single-Origin Coffee
One of the common terms of the specialty coffee world has to do with where the coffee is sourced from. Specialty coffee shops typically use single-origin beans to create a higher quality, distinct cup of java that consumers won't find at your average cafe.
While single-origin coffees come from one single farm (hence the name single origin) and are primarily produced with only one type of bean variety - these can taste quite different depending on where said single-origin beans were grown, harvested, and processed. Single-origin beans deliver natural nuances of flavor specific to wherever their point of origin is located.
With single-origin beans grown in different countries, regions, and climates, specialty coffee shops have the power to provide unique tastes as unique as they come. Single-origin coffees tend to have more pronounced flavor profiles. They can be used to create unique experiences when brewing different types of specialty coffees.
Guatemala single-origin beans
Guatemala single-origin beans are some of the world's best, renowned for their unique flavor profile. Owing to their high altitude origin (1,500-2,000 meters above sea level!), these single-origin coffees tend to be designated for medium or dark roasts.
The roasting process allows for the fullest expression of the bean's natural flavors and aroma; in the case of Guatemalan single-origin beans, this is often a complex balance between herbal notes, milk chocolate, and Nuts! Roasted to perfection based on their single-origin characteristics. Guatemalan single origins truly live up to all of their hype.
Fair Trade Coffee
You can taste the difference when it comes to fair-trade coffee. Coffee growers and cooperatives in coffee-producing countries like Nicaragua, Guatemala, and Ethiopia are paid fair wages for their beans, meaning they don't have to resort to desperate tactics like extortion to get by.
This creates an improved quality of life for the farmers and translates into a higher-quality brew for us sippers! The best part? Not only are fair trade coffee beans more flavorful due to their fair wage status, but you can also feel good knowing you've invested in a local economy with your cup.
Latte Art
Latte art is the practice of creating decorative patterns and designs in frothy milk when making espresso-based drinks. This type of coffee art has grown in popularity, with various techniques used to make intricate works of art on top of coffee beverages.
Cold Press
Cold brewing is the discovery of coffee connoisseurs seeking the velvety smooth cup that only a cold press can provide. This technique creates a strong, flavourful, and highly drinkable concentrate by steeping freshly-ground coffee beans in water at room temperature or lower for an extended period.
The results are outstanding, with zero bitterness and maximum deliciousness. Cold brewing yields a super-smooth, utterly tasty coffee concentrate worth savoring.
At Goodness Coffee Company, we brew our cold press in 5-gallon batches, where we cold brew the coffee grounds for 24 hours and then put that into kegs. The cold press process helps prevent a bitter taste and removes some of the coffee's acidity. We find that some people prefer cold press over regular brewed coffee because it is less acidic.
Get Your Drink Today!
Now that you better understand terms like pour-over, extraction yield percentage, espresso, clarity, balance, and single-origin coffee. Why not take the plunge and discover the world of specialty coffee with Goodness Coffee Company? Explore our store today and order a drink made with superbly roasted specialty beans sure to tantalize your taste buds!
