ACM Glosario y Links

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  • Acidity: the level of perceived sourness and/or fruitiness.

  • Agronomist: an expert in the scientific study of soil and plant management.

  • Aliphatic Acids: the acids of non-aromatic hydrocarbons. In coffee, they are created through the break down of sucrose, fructose and glucose. Of these, the principal in coffee is acetic acid (vinegar).

  • Alcalino: tener un pH superior a 7

  • Alcalinidad: la capacidad amortiguadora del agua.

  • Astringencia: la sensación seca agarrosa que producen en la boca los taninos que se ligan a las proteinas que tiene la saliva provocando que se precipiten.

  • Asymptote: an infinite line approached by a curve but never reached.

  • Formula de filtrado: la relación entre la dosis de café y el peso de la bebida como porcentaje de dosis al peso de la bebida.

  • Brix: a measurement of the sugar content of a solution. One degree Brix (°Bx) is one gram of sucrose in 100g of a solution.

  • Caffè Crema: a longer espresso-based beverage native to Switzerland. It is usually brewed between and 12 and a 16% EBF.

  • Calibration (sensory): a practice in sensory testing where tasters train together to standardise their conclusions.

  • Capillary Action: the ability of a liquid to flow in narrow spaces against the force of gravity.

  • Caramelisation: a type of non-enzymatic browning of sugar that is brought about by thermal decomposition.

  • Carbonate Hardness (KH): synonymous with alkalinity.

  • Compound: a molecule composed of more than one element.

  • Convex: where a surface is curved like a section of a sphere.

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