The Can-tionary

Canterbury's Dictionary

Heard an unfamiliar term and wondered just what it meant? Welcome to our handy guide! If you don't see what you're looking for, make a suggestion.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A

Arabica

Native to the East African high lands, Arabica coffee beans have an oval shape and, due to the stringent grading, a uniform size and consistency. Growing at higher elevations, there is less risk posed by pests and disease, so Arabica trees produce less caffeine than Robusta trees.

Astringency

Describes an undesirable acidic taste experienced in some coffees. One often experiences the surprising salty mouth-feel at the tip of the tongue.

B

Bloom

When brewing coffee with fresh coffee grounds (still giving off CO2), the CO2 that is released repels the fresh water that is poured on the grounds. The gases push against the grounds and a dome forms.

Brewer

A device used to make coffee. The unit allows water to pass through the coffe grounds to create coffee.

C

Calcification

The process of calcium build-up. The calcium hardens to create a difficult-to-remove substance that forms in the pipes and other equipment. This occurs in geographical locations where hard water is predominant.

Civet

A small, nocturnal wild animal native to South-East Asia, the Civet forages for sweet, ripe coffee cherries. Wild Civet coffee comes from coffee beans that have been spat or passed through its digestive track. The consumed beans ferment in the Civit's stomach then pass through whole, imparting an exceptional taste and aroma. Civet coffee is prized for its uniqueness.

Cup of Joe

This saying originated when a former Navy secretary, Josephus Daniels (1862-1948) banned alcohol from the ships. The strongest allowable substance was coffee. Over the years, it became known as a 'cup of Joe'.

Cupping

The act of tasting coffee to determine the flavour profile and characteristics of the coffee, such as aroma, taste and body. Skilled coffee cuppers have palates that can determine that country / region of origin and associate the profile with everyday aromas and flavours.

D

E

Extraction

The amount of solids that are dissolved. In coffee circles, it is also referred to as Solubles Yield.

F

Fair Trade

A market practice that seeks to secure the livelihood of farmers and producers of coffee in developing countries by paying a premium for their harvest, ensuring that they receive a fair wage, that the farms adopt sustainable practices and govern in a way that promotes democracy.

Filter

A device used to separate coffee grinds from the brew water and prevent it from mixing with the brewed coffee. The finished product passes through the small openings in the filter after the extraction process has occured between the water and the coffee grinds.

G

Grind

Used to define the breaking up of the coffee beans into small uniform particles. Different size grinds are required for varying brewing processes.

Graham

An incredibly knowledgeable, self-professed good-looking, coffee expert. Currently holds the position of Service Manager at Canterbury due to the aforementioned knowledge - not his looks. Bazinga!

H

Halal

Foods designated as halal are deemed to be permissible for consumption according to Islamic law. Having foods certified as halal assists Muslim consumers in purchasing foods that are consistent with their dietary restrictions.

Hard Water

This refers to water that is oversaturated with particles and minerals. Because water is such an excellent solvent, in hard water, commonly dissolved substances like calcium and magnesium are found in abundance. Increased calcium content can lead to calcification. Such water is often found in the Canadian Prairies. This leads to underextraction of coffee grinds.

I

J

K

Kosher

Kosher certified foods are prepared in a manner that abides by the rules of Jewish law.

L

M

N

O

Organic

Organic coffees are grown without the use of synthetic chemicals, fertilizers, antibiotics or hormones.

Over extraction

The process in which too much coffee grinds are used allowing too many solids to be dissolved into water producing coffee that is overly bitter, strong and astringent. Possible culprits include: too little water, too many coffee grinds, the use of soft water, a brew time that is too long, an inappropriate size basket (too deep and not wide enough), incorrect grind size (too small), and water that is too hot.

P

Q

R

Robusta

Robusta beans are usually either perfectly round or tear-dropped. Unlike Arabica beans, they don't fetch a premium price, so preparation and grading is not as careful. Native to the West African lowlands, trees produce almost double the caffeine of Arabica trees as a defense mechanism against the increased threats of disease and pests. As the name suggests, the plant is robust and well suited to thrive in its native environment.

S

Single-Origin

Referring to the location the coffee beans were grown, this means that all the coffee beans in the bag are from one country and/or one plantation.

Soft Water

Water devoid of substances, such as minerals, is called soft water. Reverse osmosis or distilled water are prime examples. Soft (pure) water can be too aggressive and absorb too much solubles from the coffee grounds, causing over-extraction.

Soluble Solids

The amount of solids that can be dissolved.

Strength

The ratio of water to ground coffee. In coffee circles, it is also referred to as Solubles Concentration.

T

TDS Meter

The Total Dissolved Solids Meter, aka Brew Strength Meter, is used to measure the strength of the dissolved solids in the coffee. Basically, how much of the grinds have been dissolved into the water, producing the taste and flavour of the coffee.

Turbulence

The act of creating disruption amidst the coffee grinds during the brewing process in order to aid in proper and even extraction.

U

Under extraction

The process in which too few coffee grinds are dissolved into water producing coffee that is thin, weak and flat. Possible culprits include: too much water, too little coffee grinds, the use of hard water, a brew time that is too short, an inappropriate size brew basket (too wide and not deep enough), incorrect grind size (too large), and water that is too cold.

V

W

X

Y

Z