Malt coffee
During the coffee prohibition of 1780 and Napoleon’s Continental System against England (1806), alternatives to the luxury beverage made from coffee beans were sought after. In addition to fruit and corn coffee, malt coffee made from Barley became an established substitute. To create malt coffee, Barley was soaked in water and germinated. The germinating process was stopped through the application of heat; during which the malt sugar caramelised, developing colour and aroma. One of the resulting products of this process was malt sugar.
Maragogype
This cross between the Arabica and Liberica coffees is also called “elephant” or “giant” bean. Maragogype is characterised by a slightly fruity note and today is commonly found in Central America, Brazil, and Zaire.
Milds
Raw coffees which are wet-processed (mainly Arabicas) are called Milds and due to their origin are known as “Columbian Milds” or “Other Milds.”
Mocha
The harbour city of Al Mukah (Mocha) in Yemen by the Red Sea became famous as a loading point for coffees. Today all coffees from Ethiopia and Yemen are still called “mochas.”
Percolator
This coffeemaker, developed during the early 19th century, was successful mainly in the US. Heated water is guided through a tube and then drips onto the coffee grind.
Pearl bean
Under certain conditions only a single round bean can develop in a coffee cherry; these are called pearl beans. They are found on the tips of coffee tree twigs and are removed to be treated as a separate group.
Processing
Harvested coffee cherries are processed in such a way that the beans can be removed from the cherry. There is a basic distinction between wet and dry processing.
Pulper
This machine separates the fruit pulp of the coffee cherry.
Ristretto
An espresso prepared with half the water of a standard espresso.
Robusta (Coffea canephora robusta)
The Robusta is distinguished from the Arabica coffee plant by its resistance against fungal diseases. In its standard cultivated form it has high per-area productivity. It can stand great heat and high humidity, and is grown in tropical flatland at elevations of up to 900 metres. Robusta beans are more round, with a straight crenation, and are noticeably smaller than Arabica beans.
Roasting - Roast temperature - roast degree
Raw coffee is not suitable for human consumption and must first be roasted. Roast temperature is between 200 and 500 °C. During the roasting process beans obtain their aroma and typical character. They lose approximately 12-20% of their weight whilst nearly doubling in volume. During the roasting process the colour changes to light-dark brown. The technical term for this is “roast degree.”
Hotline
