The Coffee Dictionary: An A-Z of coffee, from growing & roasting to brewing & tasting

Product Information

De-stoner: A machine we run the beans through after roasting to find any potential foreign matter that may have shipped to us with the green coffee.

at an important business function, some years later, when to have declined would not have been appropriate. It takes a lot of skill to be able to make great coffee and baristas have to master a whole host of coffee varieties from an espresso shot to the precise layers of the cappuccino. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.From the demanding selection of raw materials to the final product, our skill embodies an exceptional coffee, which presents itself to consumers and coffee lovers as a great brand. And, we don’t mess around with dozens of flavored syrups — chocolate and vanilla cover all the bases for us. That’s why we source all of our coffee beans from local roasteries to provide our community with the freshest cup in town. Today, I’m pleased to bring you this interview with Victor Kessler, the owner and operator at Lost Dutchman Coffee Roasters.

With multiple locations across the valley, they offer high-quality coffee and prioritize community engagement. Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. It is the acidity in coffee that gives it life or ‘brightness’; it gives the high notes and complexity. First Crack: This is a stage in the roasting process where the pressure within the bean reaches it peak and cracks the bean (it sounds a lot like popcorn popping! Sugarcane Decaf - A relatively new decaffeination process - Sugarcane is fermented which creates a naturally produced chemical Ethyl Acetate (EA).PEABERRY A small, round bean formed when only one seed, rather than the usual two, develops at the heart of the coffee fruit. The result is a drink that possesses a bitter or burnt taste – not ideal for making those smooth and delicious lattes or cappuccinos!

This practice produces more rich and flavourful beans as the beans develop slower, resulting in a more complex and robust flavour profile. Scales: A coffee scale is a device used to weigh coffee beans and grounds, espresso extraction as well as time manual pour-over brewing methods.Originating in Italy, this delicious beverage contains equal parts of espresso, steamed milk and milk froth and is usually served with a dusting of chocolate powder on top. Coffee can be roasted light, medium or dark and each roast type has a different level of acidity and unique flavouring.