Absorbing The assimilation of one substance into another in which there is a transformation or loss of identify of the substance taken in. Acidity A measure of the acid content of a fluid, with the relative strength (pH) of the acid quantified by the number of protons (hydrogen ions) released. Do not confuse with acidy. […]
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Jonathan
The Basics of Coffee Sensory
There are more than 400 organic and inorganic chemical compounds present in coffee, and not one can be regarded as the principle flavoring agent. This makes coffee rather intriguing and complex. Interestingly, many of the chemical components, when separated and concentrated, have highly objectionable flavors. Many of the natural components of coffee’s flavor are unstable […]
Pests and Diseases
Blister Spot Also known in Spanish as moncha mantecosa or mancha aceitosa. A fungal pathogen (possibly Colletotrichum sp.) characterized by small transucent spots appeaing on leaves. These spots spread and cause leaf fall and branch dieback. Not considered to have large economic impact. Mostly present in the Americas. Brown-Eye Spot Also known in Spanish as […]
Plant Biology Terms
Abscisic Acid (ABA) A plant hormone that regulates growth and promotes leaf abscission (shedding or falling off) and dormancy. Acclimation An organism’s adjustment of its physiology, morphology or behavior to lessen the effect and stress of an environmental change. Adaptation A physiological, morphological or behavioral trait with an underlying genetic basis that enhances the survival […]
Agronomy Terms
Agroforrestry Land husbandry that utilizes tree species mixed with crops. Agronomy The application of various soil and plant sciences to soil management and crop production. The science and technology of producing and using plants for food and other uses. Alluvial Soils Soils formed by materials (e.g., sand, silt, clay, gravel and other debris) transported by […]
Overview of Coffee Varieties
Rubiaceae Known colloquially as “the coffee family” as Coffea arabica and all other coffee species are classified into the Rubiaceae family. It is the largest woody plant family in the wet tropics, containing approximately 13,200 species. most species within this family live in the forest understory and provide sustenance to local animal and insect populations. […]
The Basics of Coffee Brewing
Coffee brewing masquerades as a simple process, when in reality it is a very complex interaction of many variables, all of which must be tightly regulated. Coffee gets most of its flavor from the great variety of chemical compounds released when the ground particles make contact with water. Under normal circumstances, water extracts roughly 80 […]
The Brewing Process
Aroma + Taste = Flavor Some of the chemical compounds in coffee evaporate easily and are responsible for the brew’s aroma. Others aren’t so volatile and are the source of the brew’s taste. The combination of aroma plus taste constitutes coffee’s flavor. Further, there are the insoluble compounds – the ones that don’t break down […]
Grinding Essentials
If you took one whole coffee bean and placed it in water and subjected it to heat and agitation, at some point the coffee flavoring material would be extracted. But this method would take much too long to be practical. Now, consider taking one whole coffee bean and splitting it in half. The water now […]
Time, Temperature & Turbulence
Time’s Relationship to Extraction Hot water removes flavoring solubles effectively and rapidly. At the beginning of the brew cycle, the resulting extract appears dense and dark caramel in color. As extraction continues, the extract becomes less concentrated and lighter in color. Near the end of the brew cycle, the extract is pale and appears almost […]