Cultivation

Cultivation, noun (also coffee cultivation): Coffee plants require a balanced climate, plenty of rain, a lot of shade and a nutrient-rich soil. The best conditions for this can be found near the equator. In principle, there are two forms: Organic and conventional cultivation. The most important differences: Organic means no pesticides, no chemical fertilizers, and harvesting by hand. Organic cultivation is mostly carried out by small farm cooperatives, often under fair trade conditions. Conventional cultivation generally means large plantations, use of synthetic pesticides and chemical fertilizers as well as contamination of the soil, water and inhabitants due to chemicals and soil erosion.

Cultivation area

Cultivation area, noun: Regions where coffee is cultivated. Optimum conditions for coffee plants: Between 23 degrees of latitude north of the equator and 25 of latitude degrees south of the equator lies the so-called bean belt. The higher the elevation of the cultivation area, the better the quality of the harvest is. A distinction is made among “Standard” coffee cultivated at 2300–3250 feet above sea level; “High Grown” coffee cultivated at 4000–5000 feet above sea level; and “Strictly High Grown” coffee cultivated at 5000 feet above sea level and higher. Mount Hagen Arabicas are mostly SHG or HG coffees.

Decaf

Decaf, Subst. m. Englisch für „decaffinated“, entkoffeinierter Kaffee. Zertifizierter Biokaffee darf nur auf natürliche Weise entkoffeiniert werden – dazu benutzt man z.B. Quellkohlensäure, das sog. CO2-Verfahren.

Decaffeinate

Decaffeinate, verb: Process for extracting the caffeine from coffee. Conventional method: Using solvents – methylene chloride or ethyl acetate (nail polish remover) – caffeine is extracted from green coffee beans, which unfortunately can sometimes be tasted. Method approved for organic production: The unroasted beans are soaked in warm water and steam so that natural carbon dioxide can bind the caffeine to it. This process is repeated several times until the caffeine content is under 0.1%. Although this process is time-consuming and expensive, it is very gentle and the taste justifies it all.

Dosage

Dosage, noun: For a normal (125ml) cup of coffee: 7g coffee grounds. For espressos: 6.5-7.5g. For instant coffee, 2-3g of powder per cup. Good to know: Single origin Arabicas like ours are more potent than common filter coffees.

Dripster

Dripster, Subst., engl., Gerät zur Herstellung von Cold Brew Coffee. Auf das Auffangbehältnis wird ein Kaffeefilter gesteckt und gefüllt. Danach wird der Wassertank befüllt und am Ventil eingestellt, wie viele Tropfen pro Sekunde heraustropfen sollen. Ideal ist einer pro Sekunde. Aber: Für einen guten Cold Brew braucht man keinen Dripster – eine Glaskaraffe tut es auch. (s. hier: Von wegen kalter Kaffee)

Drum roasting

Drum roasting, verb: Method of roasting high-quality coffee. It is the opposite of the industrial hot air roasting process (2-5 minutes at high temperatures.) Drum roasters have a horizontal rotating drum in which the green coffee is filled. Thanks to blades mounted on the wall of the drum and the rotation, the coffee is mixed evenly, always in motion and roasted gently for 11 to 14 minutes. The flavor and body of the coffee can develop well under these conditions – how, exactly, depends on the roast master. With his experience and through constant sampling, he knows exactly when “his” coffee is perfect. Then the roasting is stopped, the coffee is cooled (so that it’s not roasted further) – with cold air on cooling sieves. In large roasting facilities, water is used to stop the roasting process, which is not particularly beneficial for the flavors. (see also: roasting loss)

Drying beds

Drying beds, noun: Large screens/grates made of wood or metal placed approximately 3 feet above the ground on which parchment coffee is dried in the sun until it has achieved its optimum residual humidity.

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