Glossary | De'Longhi UK

Aftertaste

The taste that remains in the mouth after swallowing a sip of coffee; this may have hints of chocolate, caramel, spices, fruit, smoky and roasted notes as well as other flavours.

Arabica

The world’s most popular species of coffee plant, accounting for approximately 65% of global production. Its ideal climate is a tropical-mountainous one, preferably over 900 metres above sea level.

Arôme

Se caractérisant par son intensité et sa qualité, l’arôme est détecté quand le nez s’approche de la tasse et que les cellules olfactives entrent en contact avec les composants chimiques volatiles se dégageant de la boisson.

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Mélange (Blend)

Les mélanges de café sont des combinaisons de différentes récoltes de grains de café venant du monde entier ou d’une région spécifique. Les torréfacteurs professionnels utiliseront généralement des grains de deux à un maximum de quatre endroits différents.

Body

The layer beneath the crema with most of the rich and delicious flavours and aromas associated with espresso. Soft, syrupy, creamy, buttery/oily, silky when it’s good, dry or astringent when it’s not.

Brewing

The process of pouring hot water onto ground coffee beans. Water infuses the ground coffee, absorbs its chemical elements then passes through a filter to make the coffee beverage.

Coffee Belt

The name given to the band of subtropical regions crossing around 50 countries where coffee is grown. Principally mountainous regions that lie between the Tropic of Cancer and the Tropic of Capricorn.

Coffee Waves

The evolution of coffee over time:
- 1st wave: air-tight cans and pre-ground portion packs were introduced
- 2nd wave: focused on coffee origins, artisans and roasting styles
- 3rd wave: consumers understand the specifics of their coffee.

Crema

The frothy, hazelnut colored layer that forms on the surface of a well-brewed shot of espresso. The presence of crema is an important element in assessing the quality of an espresso.

Extraction

Extraction is what determines the quality of the final result of the coffee in cup, defining the thickness of the crema on the surface and giving the coffee its fine and persistent texture.

Flavour

Four basic flavours are used to describe coffee: bitter, sour, salty, and sweet. The predominance of one or more over the others depends on the blend composition. Sometimes, umami is also perceived.

Frothing

Milk frothing serves two purposes: to create a creamy foam by incorporating air and steam, as well as heating the milk to an ideal temperature (up to 65°C).

Grinding

Transformation of the roasted coffee beans into a coarse to fine powder, allowing the oils and flavours to be extracted. Can be done with a basic, blade-type grinder or with a higher quality burr one.

Latte art

Creative drawing technique that involves skilfully pouring steamed milk into a shot of espresso to create visually appealing designs such as hearts, rosettes or tulips on the surface of the coffee.

Pre infusion

The process of gently soaking the puck of ground coffee in the filter after the full desired brewing pressure has been applied to ensure that water evenly penetrates the ground once extraction begins.

Roasting

Roasting is the ‘cooking’ of the green coffee beans through the application of heat for a certain time. Only after roasting are beans are ready to be ground.