Glossary | De'Longhi IT

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.

Aroma

Characterized by intensity and quality, aroma is detected when the nose approaches the cup and the olfactory cells come into contact with the volatile chemical compounds released by the drink.

Blend

Coffee blends are mixtures of different coffee bean crops from around the world or a specific region. An expert roaster will typically use beans from 2 to maximum 4 different locations.

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.