What kind of coffee? > 커피의 종류 그리고 맛과 용어_Part_5 (Final)

나는 콩을 참 좋아한다. 땅콩부터 메주콩까지.
맥주 안주로 땅콩과 마른 오징어, 그리고 메주콩으로 만든 쿠벨표 생청국(낫또)와 청국장.

그런데 아시는가?… 생청국 즉 Natto가 와인과도 궁합이 잘 맞는다는 사실.
Try 해 보시라… 희안하게 매치가 잘 된다. 특히 콩이 들어간 잡곡밥과 같이 먹을땐. 약간의 생강과 고추가루로 믹스한 생청국은 요즘같이 더운 날씨에 입맛이 별로 없을때 구원투수로 제격이다. 이제 슬슬 구원투수들이 맹활약 중인 다저스 구장도 찾아볼때가 되었고… 현진이와 커쇼 그리고 요즘 방망이에 불이 붙은 곤조 아저씨도 만나러 가야지. Think Blue > Go Dodgers!!

04/10/2015

어젯밤에 마신 와인의 알딸딸 함에서 빨리 맨정신… 즉 우리 곰님이 강조하는 Soberness를 위하여.

마시자 한 잔의 커피.

이제 다시 본론으로… 오늘의 커피 공부이자 Chapter 1 (Coffee Glossary) 마지막

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If not, go there to taste one of the best Korean Foods available in LA area.

https://www.majordomo.la/

Cabeza Coffee Glossary

Sensory AnalysisSensory Analysis is a broader term for all qualitative evaluation of food and beverage. In coffee, a better term for what we call cupping.
Shade GrownAn ambiguous term used to describe coffee grown under shade.
SidikalangThe name of a town and zone near Lintong and Lake Toba, as well as a Typica cultivar
SilkyA mouthfeel description indicating a delicate, light, elegant softness and smoothness.
SilverskinOn dried green bean coffee, the thin inner-parchment layer that clings to the bean and lines the crease on the flat side.
Single OriginSingle Origin refers to coffee from one location, in contrast to blended coffee.
SkunkyA defect term related to improper roasting; tipping or scorching of coffee.
SL-28Scot Labs selection 28 Kenya cultivar, a preferred type with Bourbon and Mokka heritage.
SL-34Scott Labs selection 34 Kenya cultivar, a preferred type with French Mission Bourbon heritage.
SMOur shorthand for Sweet Maria’s.
SmokeyUsually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in a few exotic coffees.
SO EspressoShort for Single Origin espresso.
SoftSoft is a postive flavor term, used in particular in the Brazil grading system
SortingCoffee is sorted by size, density, and color in its preparation for export.
SourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter.
Sour BeanA physical coffee bean defect due to excess fermentation where bacteria or mold attack the seed.
South American CoffeeSouth American coffee varies widely from country to country, from chocolately natural or semi-washed Brazils to wet-processed Colombia, Organic Peru coffees to high grown Bolivia.
SparklesSparkles are often found in bright coffees. Hint: if you look at the cup of coffee and it winks at you, it has sparkles.
Specialty CoffeeA word that implies higher level of green coffee quality than average industrial coffee or commercial coffee
SpongyA reference to the mouthfeel of a coffee when it leaves a tactile impression of sponges
StorageGreen, unroasted coffee and roasted coffee have very different storage needs and shelf lives. See definitions for Green Coffee Storage and Roasted Coffee Storage.
StrawA dried hay-like character due to age of the green coffee and the corresponding loss of organic material storage.
Strecker DegradationAn important roast reaction related to the Maillard reaction. The Strecker Degradation is an interaction of amino acids with a carbonyl compound in an environment with water, creating CO2 and an Aldehyde or Ketone.
Strictly Hard Beana Costa Rican classification indicating the coffee was grown at an altitude above 1200 feet/4000 meters
Strictly High Growna classification indicating the coffee was grown at an altitude above 1200 feet/4000 meters
Strictly SoftThe highest rating in the Brazil Grading scale, based on cupping.
StrongCan mean a number of things – it can be an earthy or pungent coffee or a coffee brewed in a more concentrated way.
StructuredStructure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.
SucroseSucrose is important to the taste of sweetness in light roast coffees, as it is completely converted or destroyed in darker roasts.
SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island.
SumatraIndonesians are available as a unique semi-washed process and (rarely) fully-washed coffees. Semi-washed coffees are best described as wet-hulled, localy called Giling Basah, and will have more body and often more of the character that makes Indonesians so appealing and slightly funky.
SweatyUsually a taste defect, reminiscent of the smell of flavor of sweat, sometimes considered mildly positive.
SweetSweetness is an important positive quality in fine coffees, and is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter
SwissGold FilterA brand of reusable metal filter for drip coffee brewing.
SWPSwiss Water Process; a water filtration decaf method.
TamperA handheld instrument for compacting (tamping) ground coffee for espresso into a portafilter basket.
TampingCompacting coffee grounds for espresso into a portafilter basket.
TangyAn adjective modifying a flavor descriptor, decribing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple.
TannicHaving the bitterness or astringency of Tannins. Tannins are plant polyphenols found across the flora kingdom.
TanzaniaTanzania coffee in terms of character belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee.
TarryA dark roast-related flavor of pungent, intense bittering roast flavor, reminicent of the smell of tar.
tasseThe french word for cup.
Tea-likeA term used to describe coffees with light, astringent body and potent aromatics.
TechnivormAn electric drip brewer for the home that is known for it’s good design, and good results
TekisicA Bourbon-type variant from El Salvador.
TenadamThe name in Amharic for Rue, used as an herbal additive to coffee.
TimorTimor has 2 major regions producing coffee: Maubesse is higher-altitude terrain than Aifu region.
TippingTipping refers to a roast error that can be discerned by inspecting the roasted coffee, where the ends of the elongated bean appear burnt. It can easily be tasted in the cup too; burnt or smoke flavors, or a lack of sweetness.
TransparencyTransparency is a flavor characterization synonymous with clarity, or a business ethics term, implying that as much information as possible about a coffee is made available to the consumer.
Tree-dry NaturalThis name designates a particular type of dry process coffee where the fruit dries partially or entirely while still on the tree branch.
TrigonellineTrigonelline is a bittering compound that is reduced as the roast gets progressively darker
TurbinadoTurbinado sugar is a special type of unrefined sugar with a particular flavor, mildly rustic
Turkish CoffeeA strong perparation of coffee, finely ground, and often prepared in an Ibrik
TypicaAlong with Bourbon, one of the main cultivars of Coffea Arabica, with less production per tree but good cup quality.
UgandaWhile Arabica was introduced at the beginning of the 1900’s, Robusta coffee is indigenous to the country, and has been a part of Ugandan life for centuries.
UmamiUmami is a Japanese word that has been adopted to indicate savory flavor and scent, and is considered by some as the 5th core flavor along with sour, salty, sweet, and bitter.
UncleanA general negative description of dirty or hard flavors in a coffee that should have none.
Under-developedUnder-developed refers to roast problems, usually too-light roasts.
USDAThe United States Department of Agriculture, also an Indonesian cultivar
Vacuum BrewerA vacuum brewer works by heating water, pushing it into a chamber with coffee grounds, and then sucking the water back. Vacuum brewers produce a clean, aromatic cup.
Vacuum PackagingSealing coffee in an air-tight container, with the air removed via vacuum. Green coffee and roasted coffee can both be vacuum packed to extend shelf life.
VarietalVarietal is a term popular in wine to indicate a particular plant type that results in distinct flavors. We generally use the similar term cultivar when referring to types of coffee.
VelvetyA mouthfeel description indicating elegant softness, refined smoothness
Vienna RoastVienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character eclipsed by roast character.
VinegarA defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation.
Warming SpiceA term indicating a spice blend with ingredients such as ginger, cinnamon, nutmeg, allspice, clove, anise.
Washing StationIn Rwanda and some other East African countries, a wet mill is called a Washing Station.
Water ProcessA decaffeination method where beans are soaked in hot water, the water is filtered to remove caffeine, and the beans are placed back in the water to absorb their flavor back.
Well-knitDescribing the good inter-relation of sensory characteristics. Also referred to as tightly knit to mean closely-paired flavors.
Wet AromaThe smell of wet coffee grinds, after hot water is added.
Wet HulledWet-hulled coffee is a hybrid process used in parts of Indonesia, especially Sumatra and much of Sulawesi. In wet hulling the coffee is processed as it is in the wet process used in many parts of the world, but the coffee is not allowed to fully dry. The parchment layer is removed when the coffee has 25-50% moisture content, whereas traditional wet-processing is hulled at 11%. Then the unprotected green bean is laid out to dry on the patio. In Bahasa language it is called Giling Basah. For more information Click here to read our article on wet hulling.
Wet MillThe wet mill is a processing center where coffee cherry from the tree is brought for initial processing.
Wet ProcessWet-processing transforms the coffee cherry into a green coffee bean for roasting. In wet-processing, the coffee is pulped, floated in water, fermented, washed, and dried.
WildWIth some overlap for the term rustic, wild notes connote something foreign or exotic in a flavor profile, usually somewhat unclean.
Willem BootWillem is a coffee consultant and taster, with a skill for leading panels and writing coffee articles. His company is Boot Coffee.
WineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit
WoodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color.
YeastyA defect term referring to honey flavor but a bad rustic, yeast-like flavor
Yellow BourbonA type of Bourbon coffee that ripens to a yellow color, not red, and named for the island in the India Ocean where French colonists grew it, that ripens to a yellow color.
YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade…
ZacapaZacapa is the famous sweet and spicey rum of Guatemala
ZambiaFrom the country formerly known as upper Rhodesia, now named for the Zambezi River, Zambian coffees range from Kenya-like brightness to subtle, balanced coffee with complexity, body and nuanced flavors.
ZestyA flavor or mouthfeel characteristic, hinting at a tingly, prickly, lively or piquant aspect.
ZimbabweZimbabwe, formerly known as lower Rhodesia until independence in 1980, has produced great coffee since production was introduced in the 1960s.

To be updated after a coffee break…

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