In the world of coffee, there is a whole set of established professional terminology. Familiarity with these terms makes communication between enthusiasts much smoother. This article systematically organizes the common core concepts in the field of pour-over coffee, from the pour-over ABC set, extraction, brewing ratio, and blooming, to espresso, Combo, SOE, and blended coffee, analyzing their meanings and application scenarios one by one. Whether you are a beginner just starting out or a seasoned player hoping to refine your skills, this terminology guide can help you more accurately understand the key points of coffee brewing and tasting, and also make you more adept when communicating with baristas in a café.
Every industry develops a unified set of names for specific things, and this way of naming is what we usually call "professional terminology." The coffee field is naturally no exception. Baristas or enthusiasts frequently use these terms in daily communication, and if you know nothing about their meanings, misunderstandings are likely to arise in communication.
Pour-over ABC set: This term refers to the combination of three pieces of equipment: the ACAIA electronic scale, the Brewista pour-over kettle, and the C40 Commander hand grinder. Thanks to their outstanding quality and performance, they are hailed by coffee enthusiasts as the three giants of the pour-over field.
Extraction: So-called extraction is the process of using water as a medium to dissolve the aromatic substances from coffee beans. Brewing, steeping, and dripping each represent different coffee extraction methods.
Brewing ratio: Unless otherwise specified, the brewing ratio refers to the ratio between coffee grounds and the water used during extraction, which is what everyone commonly calls the coffee-to-water ratio. For example, 1:15 means that every 1g of coffee grounds needs to be paired with 15ml of water to complete extraction.
Blooming: Blooming occurs at the initial stage of extraction. The method is to wet the coffee grounds layer with a small amount of hot water so that it releases gas. This step creates a more ideal extraction environment for subsequent pouring. The usual practice is to pour in an amount of water equal to twice the weight of the coffee grounds, and blooming lasts about 30 seconds.
Espresso: Broadly refers to coffee beverages made with an espresso machine, and can also refer to the various coffee products derived from espresso as a base.
Combo: Combo means a combination or set meal. In the coffee context, it refers to making two or more different forms of beverages with the same bean and presenting them together as a pairing, which constitutes a Combo.
SOE: The full name is "Single Origin Espresso," which means espresso made from coffee beans of a single origin. Therefore, questions like "Can SOE be made as pour-over?" do not hold.
Blended coffee: Blended coffee refers to a product made by combining coffee beans from two or more producing regions. Generally speaking, the reasons for choosing a blend mainly center on high cost-effectiveness, high stability, and high versatility.
The above content is compiled by CoffeeHunters, a coffee news website.
