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.

Adsorbing

The adhesion of an extremely thin layer of molecules (as gases, liquids or solids) to the surface of liquid or solid bodies with which they come in contact.

Aerate

To change into a gaseous state by mixing with air.

Amino Acid

An organic acid containing nitrogen hydrogen (NH2) molecule that forms chemically linked chains, which are the basic unit of proteins.

Brew Colloids

Colloids formed by different combinations of oil and sediment suspended in brewed coffee; they give texture to the mouthfeel of coffee and contribute to the overall flavor by absorbing and adsorbing other chemical compounds.

Colloids

A state of suspension in which non-dissolved, micro-sized particles are dispersed throughout a liquid. The particles are small enough to pass through most coarse filtering systems and do not settle out under the force of gravity.

Dry Distillation

A process in which intense heat vaporizes and separates various chemical compounds bound in solid matter; also known as destructive distillation.

Equilibrium

A state of natural balance in which changes in one condition offset (counter-balance) equal but opposite changes (reactions) in other conditions.

Hydrolysis

A chemical change in both organic and inorganic compounds brought about by the action of water.

Inorganic

Chemical compounds that do not contain carbon atoms (e.g., table salt). Compare to organic.

Liquoring

The process that separates soluble matter from its carrying medium by treatment with a liquid substance.

Organic

Chemical compounds that contain carbon atoms (e.g., sugar). Compare to inorganic.

Oxidation

A chemical change in both organic and inorganic compounds brought about by the action of oxygen.

Pyrolysis

A chemical change in an organic substance brought about by the action of heat.

Volatile

Readily vaporized as moderate heat levels. Characterized by liquids that quickly evaporate at room temperature.