A-F

Agglomeration

During the production of instant coffee. After the spray-drying has finished, the generated coffee particles are glued into small grains through moisturisation.

Arabica (Coffea arabica)

With a share of 70 to 75% of global coffee production, the genus Arabica (Coffea arabica) has the greatest significance among coffee trees. Arabica requires perfect climate, soil, and care.

Aroma

Coffee aromas consists of more than 800 substances, and is influenced by various factors, such as the origin of the raw coffee and the roasting process.

Barista (Ital. “bar man”)

The user behind the counter, who prepares the espresso or the coffee specialities.

Bitter Substances

Bitter substances are part of the coffee flavour, of which caffeine itself is a small part.

Blue Mountain

“Jamaica Blue Mountain” is one of the best and most expensive coffees in the world. This Arabica coffee is grown in the 2,100-meter-high Blue Mountains of the Caribbean island of Jamaica, and transported in barrels.

Cafetière à piston

When preparing coffee with a cafetière à piston, also called “French press” or “plunger pot,” boiling water is poured over the coffee ground in the container. After letting it stand for five minutes, the filter is slowly pushed toward the bottom, and the coffee can be served.

Coffee acidity

Coffee acidity is an important part of coffee flavour. It is influenced not only by the origin and processing of the raw coffee, but also by the roasting process.

Coffee belt

Coffee is grown around the world in a belt north and south of the Equator, called the “coffee belt.”

Coffee rust

Coffee rust is a plant disease caused by the fungus Hemileia vastatrix. If a coffee plantation is struck by coffee rust, it has to be abandoned. In India and Ceylon in 1870, coffee rust led to coffee-growing being abandoned in favour of tea-growing.

Crema

The coffee “froth” layer on a freshly prepared espresso. Ideally it should be nut brown and of even thickness.