European Roast, Espresso
Roast, After-Dinner Roast, Continental Roast
Terms
for coffee brought to degrees of roast ranging from somewhat darker than
the traditional American norm to dark brown. Acidity diminishes and a
rich bitter-sweetness emerges. Among many newer American specialty
roasters, roast styles once called by these names may in fact constitute
the typical, "regular" roast of coffee.
Earthiness
Either
a taste defect or a desirable exotic taste characteristic depending on
who is doing the tasting and how intense the earthy taste in question
is. Apparently earthiness is caused by literal contact of wet coffee
with earth during drying. Indonesia coffees from Sumatra, Sulawesi and
Timor are particularly prone to display earthy tones.
Earthy
The aroma or flavor of moist soil or earth.
Ecuador
At
best, Ecuador coffees are medium-bodied and fairly acidy, with a
straightforward flavor typical of Central and South American coffees.
El Salvador
El
Salvador coffees tend toward softer, less acidy versions of the classic
Central America flavor profile. The best high-grown El Salvadors from
trees of the bourbon and pacamara varieties can be fragrant, complex,
lively, and pleasingly gentle.
En Pergamino, In
Parchment
Parchment Coffee. Describes wet-processed
coffee shipped with the dried parchment skin still adhering to the bean.
The parchment is removed prior to roasting, a step called milling.
Espresso
Used
to describe both a roast of coffee (see Espresso Roast) and a method of
brewing in which hot water is forced under pressure through a
compressed bed of finely ground coffee. In the largest sense, an entire
approach to coffee cuisine, involving a traditional menu of drinks, many
combining brewed espresso coffee with steam-heated, steam-frothed milk.
Espresso Roast,
After-Dinner Roast, Continental Roast, European Roast
Terms
for coffee brought to degrees of roast ranging from somewhat darker
than the traditional American norm to dark brown. Acidity diminishes and
a rich bitter-sweetness emerges. Among many newer American specialty
roasters, roast styles once called by these names may in fact constitute
the typical, "regular" roast of coffee.
Estate-Grown Coffee
Coffee
produced by a single farm, single mill, or single group of farms, and
marketed without mixture with other coffees. Many specialty coffees are
now identified by estate name, rather than the less specific regional or
market name.
Ethiopia
Ethiopia
is a very complex coffee origin. The best Ethiopia dry-processed coffee
(Harrar or Harar) tends to be medium-bodied and brilliantly acidy with
rough, fruity or winy tones. The best washed Ethiopian coffee
(Yirgacheffe, Sidamo, some Limu, and some washed Djimah) is light-bodied
but explosive with complex floral and citrus notes.
European Preparation
Used
to describe coffee from which imperfect beans, pebbles, and other
foreign matter have been removed by hand.
Excelso
A
comprehensive grade of Colombia coffee, combining the best, or supremo,
and the second-best, or extra, grades.
Extra
Second-best
grade of Colombia coffee.