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Brewing Vocabulary

BREWING BASICS


Bloom: Prewetting the coffee grounds to release excess gas and to aid the brewing process.

Brew ratio: The relationship between the weight of ground coffee and the volume of water used for brewing, typically reflected in grams.

Brew time: The length of time that water is in contact with ground coffee during brewing.

Dialing-in: The trade term for adjusting the grinder to produce coarser or finer grinds until it is in balance with the ratio of coffee to water and brew time.

Extraction: The amount of flavor removed from the coffee grounds during the brewing process.

Grind size: The size of ground coffee particles adjusted for proper extraction during brewing.

Over-extracted: When too much flavor has been removed from the coffee grounds, including the undesirable ones, resulting in a bitter and unpleasant-tasting coffee.

Turbulence: A mixing action created as water passes through and over the coffee grounds allowing for even and adequate extraction from the coffee grounds.

Under-extracted: When too little desirable flavor has been removed from the coffee grounds, resulting in a sour and weak-tasting coffee.


BREWING METHODS


AeroPress: A syringe-like device that makes a single cup of coffee using properties of both immersion and pressure brewing.

Chemex: An hour-glass shaped carafe that holds the filter in place and doubles as the coffee brewer and vessel, similar to a pour over but with increased grind size and brew time.

Cold Brew: A form of extracting coffee from ground coffee using cold or ambient water temperatures.

Drip coffee: A method of coffee brewing in which water passes through coffee grounds and a filter with the help of gravity.

French Press: A method of immersion brewing in which after the coffee grounds are steeped in water for a specific amount of time, a mesh filter is plunged through the coffee to separate the grounds from the beverage.

Immersion brewing: A category of brewing methods that involves steeping coffee grounds in water for a set amount of time.

Pressure brewing: A category of brewing methods that use pressure to force water through the coffee grounds to extract flavor.

Pour over: A manual method of making drip coffee using a cone-shaped dripper, a filter, and a kettle to pour water over the coffee grounds.

Tamping: Technique used in espresso brewing to pack down the ground coffee particles to for a flat tight bed.



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