Hot air process
Hot air process, noun: Method of roasting coffee beans. It is used in industrial coffee. (see also: industrial roasting)
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Import
Import, noun (also coffee import): After crude oil, coffee is the largest commodity traded on the world market. The largest producer is Brazil. The largest importer of green coffee is the United States, followed by Germany with Hamburg being the most important European harbor for coffee imports. However, the Finns, with 4.1 cups of coffee per day per capita, are number one when it comes to consumption.
(Source: Statista.com “Coffee in Numbers 2013”)
Industrial roasting
Industrial roasting, noun, also hot air process: For reasons of cost, the largest coffee brands are shock-roasted in huge processors for 2-5 minutes (as a comparison: our drum roasting takes at least 11 minutes). The effect: The beans are not able to be roasted evenly, meaning they are not fully roasted on the inside and potentially slightly burnt on the outside. Flavors are thus prevented from fully developing and even the chlorogenic acids that are hard on the stomach aren’t broken down. This has been the reason for the previously bad reputation that filter coffee had.
Italienische Röstung
Italienische Röstung, Subst., f., die dunkelste Röstung, wird für Espressi genutzt. Die Säuren treten hier in den Hintergrund, die Röstaromen sind stark ausgeprägt, die Bohnen glänzen ölig.
Mechanical drying
Mechanical drying, noun: The pulped coffee is “speed dried” in large ovens with hot air for 27-35 hours until the optimum residual moisture of 11.5% water content is achieved. It is very energy intensive in contrast to natural sun drying, which takes approximately 10-14 days.
Peeling
Peeling, verb: Refers to the removal of the parchment skin and and the slivery skin in green coffee after drying.
Picking
Picking, noun (also called selective picking or hand picking): Harvesting exclusively ripe, red coffee berries by hand. (see also: organic cultivation and harvest process)
Polishing
Polishing, verb: Refers to the removal of the parchment skin and/or silvery skin on green coffee.
Quellkohlensäure
Quellkohlensäure, Subst. w., wird beim sog. CO2-Verfahren zum Entkoffeinieren benutzt. Kohlensäure (also Kohlendioxid) kommt in der Natur als Gas oder in Wasser gelöst vor. Ist ein Bestandteil der Luft, die wir ein- und ausatmen. Unter bestimmten Temperatur- und Druckbedingungen ist sie ein ideales Extraktionsmittel für Koffein. So wird aus ganz normalem Kaffee mit natürlichen – d.h. nicht chemisch-synthetischen – Mitteln ein Decaf.
Refining
Refining: For the most part, this refers to the roasting of the coffee beans and, in particular, to the slow roasting. Because only in slow roasting does the roast master really have the ability to fully and completely “tease out” the flavors and the coffee’s potential.
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