Vocabulary and glossary to help you navigate the coffee world
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).
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.
Specialty coffee
Exceptional quality coffee scoring at least 80 points on the 100-point Coffee Review scale: the SCA oversees quality standards at every stage of the coffee production, from green beans defects to water standards and brew strength.
Tamping
The act of compacting ground coffee with a tamper to restrict water flow, forcing the coffee and water to interact at the right pressure. Tamping should be firm, even and perpendicular to the filter.
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