SEE ALSO
Buffer p38
Extraction p86
Weighing scales | BREWING
A set of scales has become commonplace in the world of speciality brewing. It is hard now to believe that, just a few years ago, weighing exact quantities/ratios seemed a drastic practice and was therefore uncommon. Saying that, it has long been practised in filter-coffee brewing, most likely due just to its relative ease there compared with espresso. A useful comparison is baking. The precise ratios of ingredients used have a big impact on the success of baked goods. This is also true of coffee. Measuring by eye is simply not good enough. Two different grinds will take up different amounts of space, and blooming coffee can obscure water volumes. Having a decent set of scales that is both quick to read and measures to two decimal places makes a big difference. Interestingly, the speciality movement initially distanced itself from volumetrics as it was seen as “button pushing”. Then we moved over to scales and weighed doses and shots, and eventually realized that those preset buttons could actually be very useful.
SEE ALSO
Espresso p79
Volumetrics p232
World Barista Championship | COMPETITIONS
The first World Barista Championship took place in the year 2000 in Monte Carlo. Since then it has gone from strength to strength and become an integral part of the speciality coffee community. When I first got into barista competitions, the concept seemed obscure and odd to many people. However, as the role of the barista and the complexity of coffee have become more widely recognized, this reaction has definitely changed, and for the better. The competition is mainly an espresso-focused competition and takes place on a stage with a soundtrack, a group of judges, and one competitor per “performance”. The event has proved an impressive platform to showcase various elements of not only the barista role but all of the coffee world, with the top routines becoming the talking point of the community – pushing things forward and channelling innovation and exposure. Up until the time of writing, the format of the competition has been relatively fixed: 15 minutes in which the barista must produce 12 espresso-based drinks – 4 espressos, 4 steamed-milk drinks, and 4 signature drinks. However, the competition is undergoing an evolution and looks set to change to reflect the constant developments occurring in the world of coffee.
SEE ALSO
Barista p23
Espresso p79
Signature drinks p197
X
Coffee X | SPACE COFFEE
Coffee X is a design project led by the Rhode Island School of Design that is seeking to create the perfect brewing device to make a tasty cup of coffee on the International Space Station. The design is based on the Aeropress and looks to solve space and function hurdles in a zero-gravity environment, using a water pouch and contained components. Well-known Italian coffee company Lavazza has produced its own aerospace-engineered coffee-brewing system utilizing coffee-capsule technology, reinforced water tubes, and a straw-fed drinking vessel. Sitting up in space looking out over the world enjoying a freshly brewed cup of coffee must be quite something.
SEE ALSO
Aeropress p13
Y
Yemen | ORIGIN
Nowadays it is very tricky to get hold of a coffee grown in Yemen. It was, however, the first place where coffee was propagated outside Ethiopia, with producers making the most of its importance as a trade link between East and West, especially via the port of Mocha. Mocha is the name under which much Yemeni coffee has been sold, as well as Ethiopian coffee for that matter, which resembles Yemeni in terms of the wild and fruity flavours created by natural processing. Yemen’s chronic lack of water means that all its coffee is dried using the natural process, typically on the rooftops of buildings. Great Yemeni coffee can have incredibly distinctive flavours – lots of deep, dried fruit and winey acidity. However, it is very, very hard to get much traceability out of Yemen, and the coffee is in high demand. Pair this with ongoing political unrest and the country’s arid climate, which makes only a small percentage of the land suitable for growing crops, and you can see why finding good Yemeni coffee is a real task.
SEE ALSO
Ethiopia p80
Yield | TERMINOLOGY
To yield something is to produce or generate a quantity of that something via a process. This is a useful term in coffee as it simplifies a whole lot of language that can be troublesome. For example, when discussing the weight of coffee, do we mean the weight of ground coffee or the weight of the drink? Or, even more abstrusely, we might even be referring to the weight of coffee that ends up dissolved in the drink. We use “yield” to refer to the resulting cup of coffee. A typical brew recipe will contain two weights: the dose and the yield. The yield refers to the weight of the beverage produced, inclusive of water and dissolved coffee.
SEE ALSO
Brew ratio p36
Z
Zambia | ORIGIN
Situated in southern Africa, Zambia borders multiple coffee-producing countries, such as Malawi, Tanzania, and the Democratic Republic of Congo. Zambia is one of several African countries with heaps of potential and promise that is yet to be fully explored. Fifty percent of the country’s coffee is of the Bourbon variety and can produce exceptional cup profiles. Catimor, which yields a lower-quality cup but is more disease resistant, is also being planted. The Zambian coffee industry is relatively young, with coffee only being introduced during the 1950s, and is characterized by large estates and good technology. Lower cup quality can be attributed to typical barriers, such as transportation in a landlocked country, lack of resources for washed processing, and disadvantageous trade relationships. There are organizations working to improve quality, and Zambia regularly enters a competitor at the World Barista Championship. Great Zambian coffees tend to exhibit wonderful layers of sweet fruit with floral qualities.
SEE ALSO
Bourbon p35
Democratic Republic of Congo p68
World Barista Championship p239
Index
Page numbers in bold refer to main entries
A
Abbay, Semeon 86
acidity 13, 38–9, 176, 201, 210
Adler, Alan 13
Aeropress 13–15, 104, 179, 243
ageing 163, 164, 167, 172
agitate 15
agronomy 15–16
Agtron scale 16
altitude 16–18
Anderson, Sarah 83
Arabica 18–21, 43, 56, 80, 83, 202–5, 228
aroma: blossom 31
cupping 64
dry aroma 75
Le Nez du Café 140
volatiles 231
art, latte 139–40
Australia 146, 205
B
bags 164–5
barista 23, 146, 197–8, 239–40
basket 23–4, 179
grooming 110–13
tamping 213
bean to cup 24
beans: density table 71
drying 156–9, 171–2, 186, 235
first crack 93
green 109
mucilage 151
peaberry 175
quaker 183–4
silver skin 198
washed process 235
see also grinding; roasting
Bialetti, Alfonso 149
blending 27–8, 166
bloom 28
blossom 31
body 31–2
Bolivia 32
Borém, Flavio 156
Boston Tea Party 32–5, 224
Bourbon 35, 169
Brazil 35–6
brewing: Aeropress 13–15, 104, 179, 243
agitate 15
bean to cup 24
brew ratio 36
capsules 44–7
Chemex 55
Coffee X 243
cold brew 59–60
espresso 79–80
extraction 86–7
flow rate 97–8
French press 101–3
&n
bsp; full immersion 103–4
gear 105
heat exchanger 117–18
moka pot 149–51, 179
multi boiler 151–2
naked shot 155–6
pressure 179
slow brew 201
temperature 214
thermodynamics 217
Turkish coffee 221
V60 227
vacuum pot 227–8
Brix 38
buffer 38–9
burr grinders 93–4, 193
C
C market 41, 89
cafetières 101–3
caffeine 41–3, 67, 205, 206, 209, 210
cappuccino 43–4, 94
capsules 44–7
carbon dioxide 28, 67, 164, 179, 190
carbonic maceration 47–8
cartridge filter 48
cascara 48–51
Castillo 51–2
Caturra 52
channelling 52–5
Chemex 55
cherry 118–20, 126, 151, 156, 175, 186, 190–3, 198, 235
China 55–6
“civet coffee” 136
clean 56
climate change 56–9, 212
coffee houses 84, 142–4
coffee shops 60–3, 79, 84, 124, 218, 221, 224
Coffee X 243
cold brew 59–60
Colombia 60
compounds 75–6
Congo, Democratic Republic of 68–71
Constantinople 60–3
Costa Rica 63
crema 24, 63–4, 79, 179
cultivars see variety
Cup of Excellence 64, 159, 194, 212
cupping 64–5
D
Davis, Aaron 202
De Ponti, Luigi 149
decaf 43, 67
defects 67–8
Democratic Republic of Congo 68–71
density table 71
development 71–2
dose 72, 161, 232, 246
drum roaster 72–5
dry aroma 75
dry distillates 75–6
drying: mechanical 145–6
natural process 156–9
parabolic 171–2
raised beds 186
temperature 214
E
Ecuador 77
El Salvador 77–9
espresso 79–80
basket 23–4
caffeine 43
crema 63–4
flat white 94
flow rate 98
God shot 106–9
Italy 131
lever machine 142
multi boiler 151–2
naked shot 155–6
portafilter 176–9
pressure 179
strength 206
tamping 213
volumetrics 232
Ethiopia 80–3
Eugenioides 83
Europe 84
evenness 84–6
extraction 86–7
F
Fair trade 89, 175, 212
fermentation 47, 90, 235
fika 90, 161
filters: cartridge 48
Chemex 55
full immersion 103–4
portafilter 176–9
reverse osmosis 190
V60 227
vacuum pot 227–8
Finland 159–61, 223–4
first crack 93
flat burr 93–4
flat white 94
flavour notes 97
flow rate 97–8
flowers 31
foam 43–4, 63–4, 79, 206
Freese, Kalle 129
freezing 98–101, 217
French press 28, 101–3, 104
fresh crop 103, 173
freshness 189
full immersion 103–4
futures market 41
G
Gaggia, Giovanni Achille 142
gear 105
Geisha 105–6, 169–71
God shot 106–9
gravimetrics 232
green 109, 145
freezing 98–101
storage 172
grinding 109–10
flat burr 93–4
flow rate 98
roller grinder 193–4
grooming 110–13
growing coffee: agronomy 15–16
altitude 16–18
blossom 31
climate change 56–9
harvesting 103, 193
leaf rust 140–2
soil 201, 214
sustainability 211–12
temperature 213–14
terroir 214–17
Guatemala 113
gustatory 113–14, 163, 223
H
harvesting 103, 193
Hawaii 117
heat exchanger 117–18
Honduras 118
honey process 63, 118–20
Howell, George 64
I
“ibrik coffee” 221
Ikeda, Kikunae 223
importing 123–4
independent coffee shops 124, 221
India 124–6
Indonesia 126–9
instant coffee 129
International Coffee Organization (ICO) 130
invention 130
Italy 131
J
Jamaican Blue Mountain 133
Japan 133
K
Kaldi 135
Kenya 135–6
Kopi Luwak 136
L
latte 94
latte art 139–40
Le Nez du Café 31, 140
leaf rust 59, 113, 140–2, 212
lever machine 142
Lloyd’s of London 142–4
M
machines 130
basket 23–4
bean to cup 24
heat exchanger 117–18
lever machine 142
multi boiler 151–2
portafilter 176–9
volumetrics 232
Madagascar 202
Maillard reaction 145
Marisande, Camilio 47, 83
mechanical drying 145–6
Melbourne 146
Mexico 146–9
milk: cappuccino 43–4
flat white 94
latte art 139–40
steaming 205–6
Mocha 245
moka pot 149–51, 179
mucilage 118–20, 126, 151, 235
multi boiler 151–2
N
naked shot 155–6
natural process 156–9
Nestlé 44–7
Le Nez du Café 31, 140
Nicaragua 159
nitro cold brew 60
Nordic 159–61
nutate 161
O
Old Brown Java 163
Oldenburg, Ray 217
olfactory 163–4
Oliver table 71
one-way valve 164–6
Origin 166
osmosis, reverse 190
oxidation 167
P
Pacamara 169
packaging 164–5, 231
Panama 169–71
paper 55, 227
Papua New Guinea 171
parabolic 171–2
past crop 172
peaberry 136, 175
Perger, Matt 161
Peru 175–6
pH values 13, 38–9, 201
phosphoric acid 176
plunger 101–3
portafilter 155, 176–9
pour-over 103–4
pressure 179
producing 180
Q
Q Grader 183, 202
quaker 183–4
R
radiation 185
raised beds 186
Rao, Scott 186
rate of rise 186
refractometer 38, 86, 189
resting 189–90
reverse osmosis 190
Rhode Island School of Design 243
ripe 1
90–3
roasting: Agtron scale 16
blending 27–8
development 71–2
drum roaster 72–5
first crack 93
Maillard reaction 145
radiation 185
rate of rise 186
resting 189–90
silver skin 198
in South Korea 202
temperature 214
thermodynamics 217
and water 236
Robusta 21, 43, 83, 202–5, 228
roller grinder 193–4
Rothgeb, Trish 218
Rwanda 194
S
scales, weighing 239
sensory science 197
Saša Šestić 47, 83, 113, 209
Sheridan, Michael 52
signature drinks 197–8
silver skin 198
single origin 166
slow brew 201
smell, sense of 163–4
soil 201, 214
South Korea 202
Species 202–5
Arabica 18–21, 83, 202–5
Eugenioides 83
see also variety
Spence, Charles 139, 197
Spindler, Susie 64
spittoon 205
steaming 142, 205–6
“stockfleth” 110
storage 98–9, 164–6, 167, 172, 214
Strand, David 129
strength 206–9
Sudan Rume 83, 209
sugar 209–10
Brix 38
super taster test 210–11
sustainability 211–12
The Coffee Dictionary Page 12
