Sweden 90, 161
Syphon 227
T
tamping 161, 213
tasting: body 31–2
clean 56
cupping 64–5
flavour notes 97
gustatory 113–14, 163, 223
olfactory 163–4
sensory science 197
spittoon 205
super taster test 210–11
umami 223
volatiles 231
tea 32–5
temperature 213–14
terroir 47, 201, 213, 214–17
thermodynamics 217
third place 217–18
third wave 84, 89, 124, 166, 218–21, 224
Tøllefsen, Odd-Steinar 86
Turkish coffee 221
Typica 221–2
U
umami 223
United States of America 223–4
V
V60 227
vacuum pot 227–8
valve, one-way 164–6
variety 228–31
Bourbon 35, 169
Castillo 51–2
Geisha 105–6, 169–71
Pacamara 169
Sudan Rume 83, 209
Typica 221–2
see also species
Vietnam 231
vintages 101
volatiles 231
volumetrics 232
W
washed process 235
Water 236
buffer 38–9
channelling 52–5
flow rate 97–8
full immersion 103–4
multi boiler 151–2
natural process 156–9
pressure 179
reverse osmosis 190
tamping 213
vacuum pot 228
volumetrics 232
washed process 235
Watts, Geoff 83
weighing scales 239
Wendelboe, Tim 161
World Barista Championship 239–40, 247
Y
Yemen 245
yield 245–6
Z
Zambia 247
Acknowledgements
I would like to thank: my wife, Lesley – she is the most incredible, supportive, and intuitive person I have ever met; my parents, Geoffrey and Valerie, for teaching me many things and always encouraging me to pursue my own interests; my brothers, James and Leo; all of my family; Travis Riley, for editing this book and for bouncing many a concept around; Samuel Goldsmith, for nagging at me to write; Christopher H. Hendon, a collaborative partner I have valued working with immeasurably on all things scientific; Norman Mazel, for a top entry suggestion; Mike Gamwell, Bethany Alexander, Saša Šestić, Sang Ho Park, Hidenori Izaki, Matteo Pavoni, Ben, Olli, Doug, Charlie Cumming – the most amazing colleagues and staff, without whom we could not make any of our coffee adventures a reality; our customers – people from all walks of life who have wanted to take part in our journey; Joe Cottington, Natalie Bradley, Jonathan Christie, Allison Gonsalves, and everyone at Octopus Publishing, as well as Tom Jay for his illustrations; finally, everyone in the global coffee community for their energy, passion, generosity, hard work, teachings, and engagement – it is an amazing thing to be part of.
About the Author
Maxwell Colonna-Dashwood is a champion barista who has won the UK Barista Championship three times and has gone on to reach each final in the resulting World Barista Championship. He is co-owner of an award-winning independent coffee company including roastery and coffee shop.
Having travelled the world studying the science and art of coffee, Maxwell coauthored his first book, Water for Coffee (2015), with Dr. Christopher H. Hendon of the Massachusetts Institute of Technology (MIT), an exploration of the chemical interactions between water and coffee and how they can be manipulated to create a higher-quality cup.
Maxwell is excited by the possibilities of collaborating with experts in other disciplines – from chemistry to psychology – and exploring the details in coffee both to deepen his understanding of this amazing drink and to pursue exceptional flavour and quality. The Coffee Dictionary is a distillation of the knowledge that he has accumulated and is his first book for the general reader.
The Coffee Dictionary Page 13
