Advanced Coffee Making

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ACM Real World Applications

ACM Glossary and Links


  • 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).

  • Alkaline: having a pH higher than 7

  • Alkalinity: the buffering capacity of water.

  • Astringency: the dry puckering sensation in the mouth caused by tannins binding with proteins in saliva which causes them to precipitate.

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

  • Brew-formula: the relationship between the dose of coffee and the beverage weight as a percentage of the dose to the beverage weight.

  • 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.

  • Cellulose Matrix: The honeycomb-like arrangement of cellulose cell walls which in roasted coffee grinds is ripped open and made microporous. Cellulose is a polymer made of repeating glucose molecules attached end to end.

  • Cezve: The word cezve is of Turkish origin,