Coffee Glossary

➤Cupping

A standardized method of evaluating coffee’s aroma and flavor. Ground coffee is steeped in hot water, and tasters use a spoon to sample and assess the brew, focusing on aspects like acidity, body, sweetness, and aftertaste. Essential for comparing and scoring different coffees.

➤Demineralized Water

Water that has been stripped of dissolved minerals and impurities through processes like ion exchange or reverse osmosis. This provides a blank canvas for creating ideal brewing water by adding precise mineral concentrations to enhance coffee flavor and extraction.

➤Extraction

The process of dissolving desirable flavors from coffee grounds into water to produce a cup of coffee.

➤Extract Chilling

A technique that rapidly cools coffee during brewing to preserve volatile aromatics and enhance flavor clarity.

➤Tamping

The process of compressing coffee grounds in the portafilter to create a uniform surface for even water flow during espresso extraction.

➤Turkish Coffee

Turkish Coffee is an immersion method using the finest grind size of any brewing method, even finer than espresso, with grounds resembling powdered sugar. Coffee is simmered with water in a cezve, creating a rich, intense brew.

➤WDT (Weiss Distribution Technique)

A method used to evenly distribute coffee grounds in the portafilter by breaking up clumps. This ensures a more consistent coffee extraction.