Arabica-Arabica and Robusta are the most famous coffees. The Arabica is the older variety, it is considered the more refined and aromatic and contains less caffeine. The share of world trade is 70-75%. Arabica places high demands on climate, soil and care.
Barista-The workplace of the Barista is a coffee bar. There, he is the specialist for the preparation of the most diverse espresso based coffee drinks.
Blending-The mixing of different varieties of beans, roast and countries of origin.
Blue Mountain-"Jamaica Blue Mountain" is one of the best and most expensive coffees in the world. This arabica coffee is grown in up to 2,100 meters high Blue Mountains of the Caribbean island of Jamaica.
Cappuccino-Italian specialty coffee: espresso is mixed with each in three equal parts with hot milk and milk foam.
Coffea Arabica-Tastier varieties which are grown mainly in the highlands, less resistant than Robusta.
Coffea canephora (Robusta)-More resistant coffee, cultivated in lower altitudes. 30% of world coffee production accounts for this variety.
Crema- Crema is the light brown, fine-pored, foamy layer.
Caffeine-Is an alkaloid, these are nitrogen-containing natural substances with a stimulating effect which is found incoffee, tea and other plants.
Costa Rica-Excellent qualities come from this country in which the cultivation is prohibited from Robusta.
Decaffeinated Coffee-Coffee which the caffeine was removed by organic solvents. Only residual amounts remains.
Espresso-Typical Italian specialty coffee
Proteins-The protein content (proteins) in green coffee is about 11%.
Fermentation-The fruit slime residue is dissolved in a 15-30 hours of fermentation process of the beans.
Fats-10 to 13% of the constituents of green coffee is made of fats. .
Freeze-drying-A production method to manufacture soluble coffee. Here, the extract is frozen, then its water is lost by sublimation.
Highland Coffee- The highland coffees are exclusively Arabica varieties. They mature in more than 1200 meters above sea level and are characterized by a particularly fine acidity and excellent taste.
Instant coffee-Soluble coffee, which can be prepared by the addition of water.
Kaffa-A province in present-day Ethiopia, which is located in the Ethiopian highlands. Regarded as the original home and also named the coffee.
Coffee bean-The seeds of the coffee tree. Is characterized by the typical furrow. In the coffee cherry, there are two seeds (beans) with their flattened sides tightly pressed together.
Coffee berry-When you think of coffee, usually the brown color of roasted beans come to mind. During the maturation phase, the cherry undergoes color changes from green to yellow and from yellow to red.
Coffee Shops-The first coffee houses were established in Mecca under the name Kaveh Kanes. The first coffee house in Europe opened in 1683 in Venice.
Latte macchiato (spotted milk Italian)-A three-stage variant Cappuccino
Wet Processing-When treatment is meant for the removal of the coffee beans from the fruit shell.
Vellum envelope-Thin, pale yellow skin that surrounds the two silvery enclosed seeds (coffee beans) of the coffee cherry.
Peaberries-If the coffee cherry has only one bean instead of 2, it is called or Perlkaffee Caracolito. They are sorted out in the preparation and traded as a separate group.
Picking-The selective harvest method in which only the ripe red coffee cherries are handpicked.
Pulper-Is a machine for cutting of coffee cherries and coffee seeds (beans).
Robusta-Robusta differs from the Arabica coffee plant by their resistance to plant diseases. It tolerates high heat and high humidity. The cultivation takes place in the tropical plains to a height of 900 meters. Robusta beans are round with a straight score, and significantly smaller than Arabica beans.
Roasting-The most important step in coffee processing in which the raw coffee beans are totally chemically altered to develop their unique aroma.
Acids-Are also among the ingredients of the coffee bean, which has an acidity of 4-5%. So far about 83 have been identified in the bean.
Strictly Hard Bean-Costa Rica highland coffee is called SHB: Strictly Hard Bean. This means that this coffee was grown at altitudes over 1200 m and are among the finest cutting-edge products in the world.
Spray drying-The traditional drying method for the production of soluble (Istant) used coffee, which the beans are almost completely removed of moisture.
Stripping-The faster and cheaper method than harvest by picking method. In each case, all the fruits are stripped from a plant, whether mature, immature or overripe.
Central America-In most countries of Central America and the Caribbean islands, the cultivation of coffee has a major role in economy and trade.
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