Second Crack in Coffee Production – Mount Hagen
Second crack, a phenomenon during the roasting process: with darker roasts/higher temperatures, the beans crack a second time, their cell structure changes and oils come to the surface. Applies to
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Second crack, a phenomenon during the roasting process: with darker roasts/higher temperatures, the beans crack a second time, their cell structure changes and oils come to the surface. Applies to
Selective picking, noun (also called hand picking): Harvesting coffee by hand, whereby on the really ripe, red berries are picked. Quality indicator. It stands in contrast to stripping.
Semi-washed, adj. (also called semi-lavado): A method of preparation for coffee. Prior to fermentation, only the outer skin of the berry is removed, in contrast to wet preparation where the
Shade tree, noun: Since coffee plants are sensitive to the sun, they are grown under the shade of other trees in organic and biodynamic coffee cultivation. Shade trees are usually
SHG, abbreviation: Stands for “strictly high grown.” It’s a quality indicator for Arabicas that are cultivated at elevations higher than 5000 feet above sea level. (see also: HG and standard)
Sidamo, noun: Arabica coffee beans with a slightly nutty taste and fine acidity. Only found in the “Sidamo” region of Ethiopia.
Einspänner, noun, m, Austrian. A small black coffee with a topping of whipped cream.
Single cup brewing cone, noun: Accessory for brewing filter coffee. Available in ceramic, porcelain, plastic or glass. In modern single cup brewing cones, the opening is larger than in the
Single Estate, adj.: single-origin coffee from a single farm or a small, select cultivation area, e.g., “middle of the southern slope”.
Single origin, adj.: Indicates coffee of one variety that comes from a single cultivation area. In and of itself, it is not a statement as to the quality of the
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