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Glossary of Coffee Terminology - E |
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Elephant/Elephant ears
Espresso Lungo
Espresso Macchiato
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The latter term is more common.
Malformed beans which have an inner fold, and which may separate
during roasting, with no detrimental results. "Elephant" can also
refer to the beans of the Maragogype variety of Arabica, which are
the largest coffee beans and are generally of superior quality, but
are unpopular with growers because of their low production and
unprofitability.
A brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso.
A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup. (sometimes because of over extraction.)
Unusual aromatic and flavor notes, such as berry or floral. |
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