Ferment, fermentation
Ferment, fermentation, verb/noun: Indicates the “technical biological reaction”. It is used in the production of cheese, yogurt, sauerkraut, as well as penicillin and biogas, among others. In washed coffee, the
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Ferment, fermentation, verb/noun: Indicates the “technical biological reaction”. It is used in the production of cheese, yogurt, sauerkraut, as well as penicillin and biogas, among others. In washed coffee, the
Filter coffee, noun: Method of preparation. As the name indicates coffee grounds are placed in a filter before being brewed with water. For a long time, it was considered old-fashioned
First crack, is the first crack of the beans during roasting. The residual moisture in the beans evaporates and the beans gain more volume. S. Roasting profile.
Flavor, noun (also flavoring): Synonym for taste. Coffee is one of the most complex natural products with over 800 flavors (wine has only 400 flavors). They extend from dark chocolate,
Floater, noun: Refers to inferior beans without seeds or with underdeveloped seeds. After removing the pulp from the coffee berry the beans are placed in a water tank. The good
French press, noun: Pitcher for brewing coffee. Here, water that is no longer boiling (approximately 199-206°F) is poured directly over coarse coffee grounds (50-60 g per liter) and stirred. Then
French Roast, also French roast. Belongs to the dark roasts. The beans have a stronger shine. The roasted aromas are in the foreground, the acids are very delicate.
Fruit acid, noun: Collective term for the acids present in fruit. Since coffee is a fruit – coffee berries – it also contains them incidentally, fruit acid is only one
FSC® certification, international, FSC® stands for “Forest Stewardship Council”® and is an “eco-label” for paper products. The non-profit, international organization certifies sustainable forestry. Controls everything from the cultivation of raw
Gaä, noun: Farmers association with strict organic standards. www.gaea.de
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