Glossary beginning with E
A classic espresso group-head design, originally invented by Faema and used on a variety of machines. The E61 is easily identified by its pre-infusion chamber located just behind the portafilter and by its small external lever used for activating the brew cycle.
Sumatra coffees can have a positive earthy flavor, sometimes described as "wet earth" or "humus" or "forest" flavors. But Earthy is a flavor term with some ambivalence, used positively in some cases, negatively in others. Usually, if we use the term dirty, groundy or swampy, we are implying a negative earth flavor, but earthy itself in Indonesia coffees is a positive assertion. Earthy in a Central America wet-process coffee is NOT a positive term though, since it is out of character, and does not fit the flavor profile
While coffee is not a carbonated beverage, at times a combination of factors (brightness/acidity with a light mouthfeel) can make the coffee dance on the palate. I use the term effervescent to describe this light and lively sensation.
In coffee, "emulsion" typically refers to the suspension of coffee oils in water. While brewed coffee is primarily an extraction, espresso is both an extraction and an emulsion because it occurs under pressure.
A term applied to chemical reactions, referring to a reaction that absorbs heat. Most parts of the coffee roasting process are endothermic.
- Environment Temperature
The temperature of the roasting environment determines the specific types of chemical reactions that occur. There is a window of temperatures that produce favorable reactions for the ideal cup characteristics. Temperature values outside of this window have a negative effect on quintessential cup quality. Even within the window values, different temperatures will change the character of the cup, giving the roaster the latitude to develop a personality or style desired, or to tame the rough signature of certain coffees while still optimizing relative quality. System Energy: At any given environment temperature, the amount of energy (BTU) and the roasting system's transfer efficiency will determine the rate at which the specific chemistry will occur. Higher levels of both energy and transfer efficiency will cause the reactions to progress more quickly. There is a window of reaction rates that will optimize cup quality. This is called the Best Reaction Ratio
- Erna Knutsen
Erna is known as the first dedicated "Specialty Coffee" importers/brokers in the US ... in fact she coined the term Specialty Coffee! Here bio reads, "After several years in the bay area Erna took a part time job as an executive secretary at a coffee and spice company. In addition to keeping the extensive "position book", taking dictation, and handling correspondence for the president of the company, she was called upon to deal with odd lots of coffee, and sell to the "small trade"." In other words, there were small Italian roasters still remaining in the Bay Area, and the salespeople did want to deal with them and their demands for better quality coffee from specific origins. She has a coffee importing business at www.knutsencoffees.com
Erpsig is German for pea-like; cooked bean, pea, or lentil sensation. It is called Peasy, but related to earthy, mushroom, groundy defect flavors, not to leguminous flavors.
- Espresso Standard Blends
When we maintain an Espresso Standard blend, like Espresso Monkey Blend, we have to find new lots to maintain the flavors of the blend as the coffee crops change. That can be a tough job, to optimize the blend and, at the same time, to maintain the "spirit of the blend" ... its original intent. There will be shifts in the blend, inevitably.
- Espresso Workshop Blends
"Espresso Workshop"? We are going to divide our blend offerings into Standards, blends with the same name we maintain and are consistently offered, and new Espresso Workshop editions. The later are blends that are only offered for as long as we have the specific lots of coffee we used to design the blend, and then it's gone. When we maintain an Espresso Standard blend, like Espresso Monkey Blend, we have to find new lots to maintain the flavors of the blend as the coffee crops change. That can be a tough job, to optimize the blend and, at the same time, to maintain the "spirit of the blend" ... it's original intent. There will be shifts in the blend, inevitably. In a sense, Workshop Espresso editions are pure and uncompromising: specific coffees are found that inspire testing, and a new blend idea is born. Instead of maintaining the blend and making ingredient substitutions down the line, the Workshop editions follow the crop cycle of the coffee; they come and go.
An ester is an often fragrant organic or partially organic compound formed by the reaction between an acid (including amino acids) and an alcohol. They play a smaller role in coffee aromatics than Ketones and Aldehydes, but can be distinct fruit flavor contributors.
- Ethyl Acetate
A chemical decaffeination process, but one using a mild type with low toxicity. It sometimes imparts fruity flavors to the coffee. This is a "direct contact method" of decaffeination since the solvent chemical that washes out the caffeine comes into contact with the coffee. Since Ethyl Acetate can be naturally derived from fruits and vegetables, it is considered benign.
- European Preparation
European Preparation indicates that additional hand sorting has been performed on the coffee at the mill after optical sorting. The terms is used in central and south America. I suppose it originated because certain European buyers required the extra sorting, and this then became a standard and a selling point. "Hmm, those Europeans know their coffee, I'll get the preparation they like." What is funny is that the absence of the term does not mean that hand sorting is lacking, since many many coffees have high levels of hand sorting but there is no indication of that in the name. European prep does not necessarily mean the cup is better or worse than a coffee without this term applied.
Coffea Excelsa is a distinct Species in the Genus Coffea, and has Robusta-like form. It can be confused with Robusta and Liberica because of it's form, and robusta-like cup. Not to be confused with the Colombian coffee grade Excelso, which is unrelated. The correct scientific name is Coffea Dewertii.
A Colombian coffee grade referring to screen size of 15-16. In the traditional bulk Arabica business, Excelso is a step below the large bean Supremo grade, which indicates screen size 17-18.
A term applied to chemical reactions, referring to a reaction that releases energy. A classic example is burning. Most parts of the coffee roasting process are endothermic, but first crack is exothermic.