The Coffee Dictionary: An A-Z of coffee, from growing & roasting to brewing & tasting

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These acids and sugars present in the coffee can be the result of the variety of the plant, and the elevation and the nature of the soil that it is grown in. More depth of flavour with less acidity and a touch more sweetness as at this stage the beans will begin to caramelise. In this short video you can see one of our Direct Trade partners, Lucia Ortiz, demonstrate one of her tricks for only picking ripe cherries. However fear not, we’ve put together a quick A-Z on the most commonly used coffee-lingo out there and exactly what they mean, so you can feel a bit more “in-the-know”.

They take great pride in their in-house roasted coffee and assortment of freshly baked pastries, all meticulously laid out behind a glass barrier. This coffee term is one you’ll want to avoid at all costs as it’s what happens when espresso is exposed to brew water for too long.The result is a drink that possesses a bitter or burnt taste – not ideal for making those smooth and delicious lattes or cappuccinos! Malic acidity can give an astringent, unripe fruit aspect and Acetic can give off funky or fermented tastes.

Back when 3rd Street in Phoenix was a ghost town, Songbird was already there, serving exceptional coffee. AZ COFFEE dedicates all its energy, knowledge and technology to the development of our clients’ products and brands. Roasting is what gives coffee beans that delicious smell and darkened colour, plus it also has a huge impact on the overall taste profile.Burr Grinder: A set of grinders that uses two adjustable revolving surfaces (burrs) in between which coffee beans are ground - results in an even and consistent grind.