Mulmar gourmet coffee machines and catering equipment - www.mulmar.co.uk

Understanding Coffee: The language of coffee




Arabica............

 is the quality bean, has half the caffeine of Robusta, grows at higher altitudes, matures slowly and is handpicked.

Barista............

a bartender trained in espresso preparation.

Bean hopper............

stores the coffee beans prior to grinding. A tinted hopper preserves the beans from light. The hopper should have no more beans than necessary for service that day.

Blank filter............

used to clean the diffuser by fitting the group handle with a blank filter and back flushing with water several times a day. Daily the blank filter should be used with Mulclean detergent.

Caffeine............

is a compound found naturally in coffee and more than 60 other plants. It is odourless, slightly bitter tasting solid that dissolves easily in water or alcohol.

Cake............

the spent coffee from the group handle, should knock out in a firm almost dry condition after extraction. This is called the cake.

Crema............

the crema on an espresso should be a 0.03 inch thick, rich, hazelnut coloured foam.

Decaffeination............

whatever method of decaffeination is used, the decaffeinated green coffee must contain less than 0.1% caffeine to comply to EEC regulations. This corresponds to about 3mg of caffeine in a cup of decaffeinated coffee.

Dry processing............

coffee processed by removing the husk or fruit after the coffee berries have been dried. This process produces “natural“ coffees.


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