Arabica: Coffee Arabica, the most common cultivated species of coffee in the modern market. A variety of coffee (Coffee Arabica) first found in the Yemen/Ethiopia, known as the only real coffee. Over 70% of the world’s coffee is Arabica. They are grown in cool tropical climates, lots of rich, moist soil. Arabica are more susceptible to damage from pests, cold and bad handling. The beans are of a more consistent shape and less bitter than Robusta coffee with half the amount of caffeine.
Robusta: Predominantly used for instant coffee and Italian blends of espresso. Robusta bushes grow in lower altitudes and produce more beans. The bean is more bitter and higher in caffeine than Arabica beans also known as 'Coffea Canephora'.
Green bean: The raw coffee bean, before it is roasted yet.
Daily cleaning of the espresso machine: It is the necessary cleaning of the espresso machine, that it is carried out every night after the accomplishment of its use. For the daily cleaning we use a specialised cleaning detergent in particular parts of the machine (group, filter holder, filters and basket) and hot water for the cleaning of the steam nozzles.
Caffeine: By its nature, is found to be a non-smelly, white and alkaloidal substance, which stimulates the main nervous system and can cause release of adrenaline. C8H10N4O2 Caffeine, is a alkaloidal substance, which is found in the grain of the coffee, in the leaf, in certain tea leaves, in several herbals and in the grain of cocoa.
Cream: The caramel coloured, creamy layer on top of a shot espresso. A good espresso should produce an at least 5mm layer of crema on top. The crema 'caps' the espresso retaining its flavour and aroma.
Blend: A mix of two or more coffee beans.
Decaffeinated: Coffee which has had the caffeine removed or blocked in such a way that the caffeine will not leave the bean during brewing.
Body: Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees.
If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavour when diluted.