Coffee Terms
<span class="bodytextwhite"> <p><span class="subtitles">Cupping:</span><br> Is the technique used by cuppers to evaluate the flavor profile of a coffee. This systematic procedure compares two or more coffees that have been roasted to the same point, ground to the same fineness, and brewed to same amounts. Using spoons and their senses, experts evaluate coffees by different criteria, including body and aroma.</p> <p><span class="subtitles">Flavor:</span><br> The flavor is a term that encompasses all of the other cupping parameters. It is an overall evaluation of the coffee.</p> <p><span class="subtitles">Body:</span><br> Body is the weight of the coffee that can best be sensed by allowing the coffee to rest on the tongue and by rubbing the tongue against the roof of the mouth. Body ranges from thin, to light, to heavy and is a result of the fat content. The viscosity, however, results from proteins and fibers in the brew (Lingle, 4). Medium and dark roast styles will have a heavier body than lighter roasted coffees, but conversely will have less acidity.</p> <p><span class="subtitles">Aroma:</span><br> The aroma of a coffee is responsible for all flavor attributes other than the mouth feel and sweet, salt, bitter, and sour taste attributes that are perceived by the tongue.</p> <p><span class="subtitles">Extraction:</span><br> The amount of coffee that is absorbed or extracted depends on the coffee's grind and exposure to water. For example, a French press with its relatively long brewing time should be coarsely ground to avoid over extraction. With espresso, the grind should be very fine to ensure extraction during the very short brewing process.</p> <p><span class="subtitles">Crema:</span><br> A foamy layer on top of Espresso coffee. The crema traps the fine aromatics and the light gaseous flavors that register on the palate. It keeps the flavors, which would other wise escape, locked in. The crema is the hallmark of a well prepared espresso.</p> </span>
