From coffee to Russian: what are baristas talking about?

Introduction

We are surrounded by a diverse palette of tastes. The taste is complemented by aroma and becomes more attractive; it can be so complex that it seems as if the receptors on the tongue are exploding from the sensations. What words do you usually use to describe? People often use four basic adjectives: sweet, bitter, sour, salty. But how can we describe something whose taste is multifaceted, such as coffee, which has many flavoring and aromatic components?

In this article we will discuss how to understand and describe the diverse taste of coffee, and explain the complex in an accessible way.

In the coffee industry, there are people who evaluate the quality of beans and determine the characteristics of coffee, they are called Q-graders. To evaluate, experts conduct cupping (tasting coffee to describe the taste). The aroma of the ground grain is assessed, then the aroma and taste characteristics of the finished drink. In order to communicate in one language, they created the “Wheel of Flavors”, which indicates the main shades of taste and aroma that are familiar to most people.

Using the wheel is simple, you just need to move from the inner wheel to the outer one, choosing the appropriate shades that are close to those that you felt in the drink.

Thanks to this system, professionals can easily understand each other.

In order to fully characterize a cup, it is not enough to describe only the taste and aroma; there are also other criteria: acidity, sweetness, bitterness, body, bouquet and aftertaste, which we will talk about later.

What (who) is coffee: (definitions are given in the nominative case)

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(noun):

Associations to the word “coffee”

Synonyms for "coffee"

Sentences containing "coffee"

• Next to the low coffee
  table there were two light armchairs and a sofa, and at the table on one of the chairs sat a tall, skinny guy in a dark suit.

Quotes from Russian classics with the word “coffee”

• By evening, the whole of Balaklava smells unbearably of fish. In every home, mackerel is fried or marinated. The wide mouths of the bakery ovens are lined with clay tiles, on which the fish is fried in its own juices. This is called: mackerel on a fishnet - the most exquisite dish of local gastronomes. And all the coffee shops
  and taverns are filled with smoke and the smell of fried fish.

The meaning of the word "coffee"

COFFEE, oh, oh. 1. Adj. To

coffee.
Coffee plantations.
Coffee beans. Coffee grounds. (Small Academic Dictionary, MAS)

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Additionally

The meaning of the word "coffee"

COFFEE, oh, oh. 1. Adj. To

coffee.
Coffee plantations. Coffee beans. Coffee grounds.

Sentences containing "coffee"

Next to the low coffee shop

There were two light armchairs and a sofa at the table, and at the table on one of the chairs sat a tall, skinny guy in a dark suit.

“Well, yes,” he answered gloomily, “so what?” – His hair shone brightly in the sun and smelled sharply of coffee.

grounds.

On one of them there were two coffee pots

cups, on the other lay a large open book.

Synonyms for "coffee"

Associations to the word “coffee”

Associations to the word "coffee"

Morphology

Map of words and expressions of the Russian language

An online thesaurus with the ability to search for associations, synonyms, contextual connections and example sentences for words and expressions in the Russian language.

Reference information on the declension of nouns and adjectives, verb conjugation, as well as the morphemic structure of words.

The site is equipped with a powerful search system with support for Russian morphology.

Source of the article: https://kartaslov.ru/%D1%87%D1%82%D0%BE-%D0%B8%D0%BB%D0%B8-%D0%BA%D1%82%D0%BE- %D0%B1%D1%8B%D0%B2%D0%B0%D0%B5%D1%82/%D0%BA%D0%BE%D1%84%D0%B5%D0%B9%D0%BD% D1%8B%D0%B9

Acidity

Positive acidity is pleasant to the taste, is highly valued in a drink, and emphasizes its quality. Acidity is assessed after the temperature of the drink has dropped to 60-70°C. When describing acidity, its intensity is determined: low, medium, high, as well as its taste characteristics.

Characteristics of positive acidity:

• Lime;
• Berry;
• Bright juicy;
• Delicate;
• Wine;
• Orange;
• Saturated.

Negative acidity, which is unpleasant to the taste, indicates a low-quality bean or that the coffee is under-extracted (undercooked), such a drink will be unpleasant to drink.

Characteristics of negative acidity:

• Herbaceous;
• Sour;
• Sharp;
• Musty;
• Vinegar;
• Empty.

Descriptor

The word descriptor (“describing”) is Latin. However, it came into our professional language from English, along with other coffee terms. This is a unit of description of the taste and aroma of coffee. With the help of descriptors, we divide the complex taste of a drink into its components and tell what it tastes like. For example, coffee from Brazil may have the descriptors “dark chocolate, roasted hazelnuts, caramel,” and we will describe coffee from Kenya with the words “raspberry, black currant, apple.”

Descriptors can tell you how one coffee differs from another and what spectrum of flavors you can taste. Such descriptions are found on coffee packs, and baristas also use them when talking about the taste of their drinks.

Sweetness

Sweetness is an important characteristic of the taste of a drink. Sweetness is a positive factor, it comes in different intensities, characterizes the drink from the best side and speaks about its quality. The longer the beans are roasted, the more caramel compounds appear (sugars burn in over-roasted coffee, which contributes to the appearance of pronounced bitterness in the drink).

Sweetness characteristics:

• Fruity;
• Floral;
• Honey;
• Chocolate;
• Caramel.

Specialty, also special, special and special.

All these are different transcriptions of the English specialty (“distinctive feature”), the correct spelling of which has not yet been fixed in Russian dictionaries.
This is how they designate “special” coffee – exceptionally high quality, without defective beans, with a unique taste and aroma. The term specialty in relation to coffee was first used in 1974. It was introduced by Erna Knutsen , the ideologist of specialty coffee, the first woman who was involved in coffee tasting on an equal basis with men and began selling farm coffee to small roasters. A few years later, the American and European Specialty Coffee Associations (SCAA and SCAE) were created, and in 2021 they merged into one - the Specialty Coffee Association (SCA). Thanks to the development of the culture of “special” coffee, the quality of the drink is growing throughout the world. In Russia, specialty coffee shops began to appear in the 2010s. Now many coffee shops and roasters work with this type of coffee.

Bitterness

A pleasant bitterness is characteristic of some Arabica beans (Uganda, Indonesia), and it also appears as a result of long roasting and over-extraction (when coffee is digested through high temperature or long brewing time).

Positive characteristics:

• Dark chocolate;
• Burnt caramel;
• Grapefruit pulp;
• Pit.

Negative characteristics:

• Tablet;
• Herbaceous;
• Peat;
• Ashy.

Body

It is assessed like acidity at a temperature of 60-70'C; this temperature is important, because a higher one will interfere with determining the density and quality of the body. When describing the body of a drink, they focus on the weight of the drink and quality (tactile sensations).

Positive characteristics:

• Enveloping;
• Dense;
• Velvety;
• Drinking;
• Juicy.

Negative characteristics:

• Empty;
• Dusty;
• Dry;
• Astringent;
• Tart.

How to correctly describe the taste of coffee

We tell you how not to get confused about the attributes of coffee taste at the championship, and how to tell the guest the most important thing in a coffee shop.

8 min. to read 13794 views

Baristas describe coffee differently for judges at a championship and for guests in a coffee shop. In the first case, they need to describe in detail all the components of taste, in the second, it is enough to name a few descriptors.

How they describe the taste of filter coffee at the championship

When describing filter coffee at a championship, you can recommend that judges evaluate the aroma from the vessel in their hands.
At the Brewers Cup, the participant describes in detail the taste of the coffee in the following order:

Part of the Coffee Brewing Championship score sheet

When describing a aroma, its character is first described: sweet, rich, spicy, refreshing, and up to four descriptors are also named. The participant can recommend to the judges a way to better evaluate the aroma of the coffee. For example: he holds the vessel in his hands and thus invites the judges to familiarize themselves with the aroma.

When describing aroma and taste, it is recommended to name no more than four descriptors. They must be explicit, readable and understandable to judges. If the judge really smells them in the aroma, the score will be higher.

If a participant smells yellow tropical fruits, but does not understand which ones specifically, he says: “you will feel notes of yellow tropical fruits in the aroma.” For this he will be given slightly less points.

If he says that the taste contains mango, but the judge does not feel it, he will be given a low score.

Judges, on the recommendation of the participant, can taste coffee with a spoon or from a cup

The taste of a drink is the combined perception of all taste sensations from the aroma of coffee to the final aftertaste. Taste is described at three temperatures: hot - about 70°C, warm - 40°C and cold - 25-30°C. At each temperature, you need to name the main descriptors that the judges will feel.

The nature of the main flavor descriptor may change as it cools. For example, a hot cup will contain dark grapes, a warm cup will contain red grapes, and a cold cup will contain white grapes. Some descriptors may fade into the background, while others come to the fore.

The barista can advise the judges on how to judge taste: with a spoon or from a cup. In both ways, the taste is revealed differently. The acidity and sweetness will be better revealed with a spoon, this way the judge will spray the coffee throughout the mouth. And the body - if you drink coffee from a cup. This way the drink can be directed to the center of the tongue.

Aftertaste is the length of flavor that is felt on the back of the palate and lingers after a sip has been taken. First of all, the character and duration of the aftertaste are described: long, sweet, rich, refreshing.

Also called one descriptor each for hot and cold. Most likely, the aftertaste will change along with the taste. But it may also be that the aftertaste will remain.

For example: “the aftertaste is rich and long. When the temperature is hot you will taste cocoa, when it cools down you will taste dark chocolate.”

When describing acidity, the intensity is indicated: below average, average or above average. Quality: sweet, juicy, bright. And also the type of acidity: malic, citric, tartaric, lactic.

In most cases, acidity is described at two temperatures because it becomes more intense and juicier as it cools.

For example: “medium intensity acidity when the coffee is hot, and above average intensity when the coffee cools down. Complex, juicy, a little sparkling. Two types: wine and orthophosphoric.

Body - tactile sensations from the drink in the mouth. At the championship, the weight of the drink and the quality of the body (tactile sensations) are described. Body weight may be average, above average, or below average. And the tactile description: smooth, enveloping, silky, velvety.

We wrote about the body of the drink in a separate article.

For example: “the body is medium when the coffee is hot, and above average when it cools. Smooth, round."

Balance is the combination of different aspects of flavor, aftertaste, acidity, sweetness and body. The barista describes how well the coffee is balanced and talks about the strengths of his coffee at all temperatures. Balance does not imply equal proportions of all basic tastes, but rather their harmonious combination.

For example: acidity - above average, sweetness - average.

When describing taste at the championship, the participant is advised to move sequentially and not skip any of the attributes.

How they describe the taste of espresso at the championship

The description of the taste of espresso at the Barista Championship is shorter than the description of filter coffee at the Brewers Cup.
As part of the Barista Championship, the participant prepares espresso for the judges and must describe its taste. This description is different from the description of filter coffee that a barista gives at the Coffee Brewing Championship.

Part of the judges' score sheet

The participant names the level of acidity, sweetness and bitterness in the taste: high, low, medium, above average and below average.

Judges evaluate espresso based on how these flavor parameters combine and complement each other. The same level of intensity does not mean a harmonious balance of flavors.

The description of the taste of espresso is shorter because it is assessed at one temperature in two sips.

The participant names up to four descriptors. However, they may change in the second sip, and the barista should say so. For example, “in the first sip you will taste orange and raspberry, and in the second you will taste raspberry and grapefruit.”

The participant can focus on the aroma if it complements his description.

The barista names the character of the aftertaste: long, sweet, rich, refreshing.

Just like in the Coffee Brewing Championship, the barista describes the weight of the drink and the body quality.

Weight may be average, above average or below average. Body quality: smooth, enveloping, silky, velvety.

At the Barista Championship, the score for taste balance is multiplied by 2, for the accuracy of the description of the bouquet - by 3, for tactility - by 4. Therefore, it is important to correctly and accurately describe these attributes in order to get more points.

How to describe coffee to a guest

In a coffee shop, you need to have time to tell the guest the most important things about the taste of coffee.
It’s hard to imagine that the barista describes each cup in the coffee shop the same way as at the championships. There are several reasons for this:

1. Lack of time. The championship performance lasts 15 minutes. During this time, the participant can tell all the details about his coffee. In a coffee shop, the barista has a few seconds to communicate while dispensing a drink. And if during quiet hours of the coffee shop he can devote more time to the guest and tell him a little more about the taste of coffee, then during rush hour he will not be able to do this.

2. Lack of interest on the part of the guest. Not every guest is so interested in coffee and is well versed in its taste. Therefore, the barista’s task is to understand the needs of visitors.

To understand the guest and describe the coffee to him, you need to try to understand him. If the guest is interested, asks questions and is ready to try new things, you can tell us more about the balance of taste and tactile sensations. If not, just list a few taste descriptors that will characterize acidity, sweetness and bitterness in coffee. It is better to name them in the order in which the guest will feel them.

Educating guests and developing their taste experience helps them find a common language and understanding.

Is it important to be able to understand the taste of coffee and describe it?

The ability to correctly evaluate the taste of coffee will be useful not only at the championship.
In everyday work, the ability to describe taste is a big plus for the barista himself. He can always taste his drink and see if everything is okay with it. If a barista learns to distinguish herbal bitterness from tablet bitterness, he will understand what is wrong with his recipe and how to fix it.

For a guest who has not previously been interested in coffee, it is difficult to find apricot or flowers in a cup of espresso. But if the barista describes the taste and talks a little more about it, the guest will become interested and try to find these descriptors in the coffee.

Source of the article: https://shop.tastycoffee.ru/blog/kak-pravilno-opisat-vkus-kofe

Balance

A balanced drink is one whose taste and tactile characteristics do not dominate over others, but complement each other. The taste of this drink is complex and unforgettable.

Positive characteristics:

• Balanced;
• Juicy;
• Difficult;
• Drinking;
• Bright.

Negative characteristics:

• Unbalanced;
• Dim;
• Empty;
• Flat;
• Watery;
• Simple.

Literary coffee recipes

There are a huge number of options for coffee drinks in the world. It is known that Balzac preferred to brew it cold, Voltaire - with chocolate, and Yulian Semyonov - with garlic and honey. Below you will find 4 coffee recipes based on literary works or eyewitness accounts.

The coffee with chocolate that Voltaire loved

The great thinker loved to spend time at the Prokop cafe, where Jean-Jacques Rousseau, George Sand, Victor Hugo and Dumas the Father also often visited. For Voltaire, here coffee was prepared for 4 servings at once, dissolving a bar of dark chocolate (125 g) in 100 ml of strong black coffee. When served, the drink was decorated with whipped cream.

I assume that in a modern interpretation the recipe may look like the one described below.

Ingredients:

• natural strong ground coffee – 1-2 tsp;
• water – 120 ml;
• dark chocolate – 100-125 g;
• cream with fat content from 30% – 50 ml.

Brewing process:

1. Grate or chop the chocolate with a knife. It will be easier to do this if the tiles are cooled.
2. Pour the coffee into the cezve and fill it with water. Warm over low heat. As soon as the drink starts to boil, remove it from the heat.
3. Strain the coffee. Dissolve the chocolate in it, stirring, and warm the drink a little.
4. Pour the coffee into a large cup.
5. Using a blender or mixer, whip the cream, decorate the drink with it and serve.

Voltaire-style coffee is ready. Nowadays such a drink would be called “mocha.”

Iced coffee, which Balzac preferred

Information has reached us that a famous French novelist pounded coffee beans, poured cold water over them and insisted. Today such technology also exists. For 100 g of coarsely ground coffee, take 1 liter of chilled boiled water. After pouring the powder, the drink is infused for 12 hours, then filtered. It turns out surprisingly strong. When serving, you can dilute it with ice.

Favorite coffee of Yulian Semenov, Stirlitz’s “father”

Yulian Semenov described the recipe for his favorite coffee drink in one of the books about Stirlitz, “Expansion-I”. Here he is:

“Jacobs went to the fireplace, where he had a coffee grinder and a small electric stove with copper turrets. Quickly and beautifully, somehow magically, he began to make coffee, explaining: “They gave me a recipe in Ankara, it’s fabulous.” Instead of sugar - a spoonful of honey, very liquid, preferably linden, a quarter of a clove of garlic, this ties together the meaning of coffee and honey, and, most importantly, do not let it boil. Everything that has boiled over is meaningless. After all, people who have suffered excessive overload - physical and moral - lose themselves, don’t you think?”

Out of curiosity, I brewed coffee using this recipe.

Ingredients:

• natural finely ground coffee – 3-4 tsp. (with a slide);
• honey – 1 tsp. (you can use two spoons if you like sweets);
• water – 0.25-0.3 l;
• garlic – 1 clove.

Brewing process:

1. Boil water, let it cool to about 60-70 degrees.
2. Place a peeled clove of garlic (without chopping it), honey and coffee in a Turk.
3. Fill the ingredients with water and place on low heat.
4. Wait until the drink starts to boil. Immediately remove the Turk from the heat.
5. Pour into cups through a sieve and start tasting.

My husband and I liked the drink. I heard honey notes, but my husband did not. None of us noticed any garlic taste or smell. The taste of Semenovsky coffee is soft, pleasant, and deserves our recommendations.

Coffee with garlic and honey

Spiced coffee from Max Frey's Coffee Book

I'll start with a quote:

“True love is the coffee you brew at home in the morning. Freshly ground, preferably by hand. With cinnamon, nutmeg and cardamom. Coffee that you have to stand next to so that it doesn’t run away, otherwise the taste will hopelessly deteriorate. You need to make sure that it rises three times, then pour a spoonful of cold water into the cezve, wait a couple of minutes for the grounds to settle. The coffee you pour into your old favorite cup and drink, feeling every sip, every day. Enjoying every sip."

Of course, the proportions that Max Fry intended to use are unknown to me. I used one of the Arabic coffee recipes I found on the Internet.

Ingredients:

• coffee - a heaped teaspoon;
• cinnamon - a quarter teaspoon;
• cardamom – 1-2 pcs.;
• nutmeg - on the tip of a knife;
• sugar – a teaspoon (or less);
• water – 100-120 ml.

Brewing process:

1. Grind the coffee along with the spices, mix with sugar and pour into the bottom of the turk.
2. Fill with clean water, bring to a boil, but do not boil.
3. Remove the Turk from the heat, wait 10-15 seconds. Return the container to the stove. Wait for the foam to form again.
4. Repeat the steps described in the third step.
5. Pour a small spoonful of ice water into the coffee to remove the foam.

Be careful not to disturb the sediment, pour the drink into a cup and enjoy its unique taste and aroma.

If you consider yourself a coffee lover, you should try making coffee using all the recipes above.