Price :
QTY :
CART TOTALS :
There are items
in your cart
CART TOTALS :
With this product also buy:
Your shopping bag is empty
Go to the shopDefinitions & FAQ
- American Roast- A traditional term for a medium roast characterized by a moderately brown color and dry bean surface. Generally falls
between 420 and 440 degrees F when reading bean temperature - Arabica - A traditional species of coffee originating in Ethiopia. There are many varieties, including typica and bourbon. Grown at altitudes over 3,000 ft. Used to produce specialty coffees.
- Batch Brew- Batch coffee is filter coffee that is brewed in large automated batches. The coffee is stored in urns, thermoses or airpots and produced immediate on request. Both the espresso and slow bar offerings are made to order products, while batch coffee is pre-made and ready to go (no waiting needed in most circumstances).
- Caturra- A modern variety of the Coffea arabica species discovered in Brazil that generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional arabica varieties
- Cold Brew- A brewing method in which coffee is steeped in cold water for 18-24 hours. The process produces a very smooth low
acidic coffee that is used is cold and iced beverages. - Cupping- The sensory evaluation of coffee beans for flavor and aroma profile. The beans are ground, water is poured over
the grounds, and the liquid is tasted both hot and as it cools. - Current Crop- Green coffee from the recent harvest available after processing.
- Decaffeination- The process of removing the caffeine from coffee.
- Defects - Unpleasant flavor characteristics in green beans caused by problems during picking, processing, drying, sorting, storage, transportation, roasting or packaging. Also: Flavor Defect, Visual Defect
- Demucilage - A procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in
machines. Also: Aqua pulp, Mechanical Demucilaging, Water Process, Wet Process - Direct Process- A decaffeination process that involves applying a solvent directly to the green beans after the caffeine has been brought to the surface by steam or hot water.
- Direct Trade - Purchase and sale of coffee negotiated and executed directly between roaster and producer.
- Drying Cycle - The first phase of the roasting process, when the temperature of the beans rises to 100 degrees centigrade. During this phase, the beans change from a bright green color to a pale yellow.
- Dry Process - Coffee process that involves harvesting and drying the beans while still in cherry. Dry-processed coffees often have less acidity and heavier body than their washed counterparts.
- Espresso- A method for brewing / preparation.
- Ethyl Acetate (C4H8O2) -A colorless, volatile, flammable liquid having a fragrant, fruitlike odor. Used as a decaffeinating agent.
- Fair Trade- A certification that designates a coffee has been grown in accordance with the guidelines of the Fairtrade Labelling Organizations. These guidelines are geared toward providing a living wage to farmers in coffee cooperatives. Also: TransFair USA, TransFair Canada
- Fermentation The stage during the wet method of coffee processing when the sticky pulp is loosened from the skinned coffee beans by natural enzymes.
- First Crack- Once the beans reach 160 degrees centigrade, complex chemical reactions occur, which cause an audible cracking sound.
- Flavor Profile- The total impression of aroma, acidity, body, sweetness and aftertaste. Usually described with specific major taste impressions.
- French Press- A brewing method that does not use a filter, thus producing a thick, cup of coffee.
- Gesha- A variety of Coffea arabica that features large fruits and long, curvy beans[BB1]- Prized for it’s naturally floral/fruity aromas and sweet body.
- Grade- The level of quality given to a particular coffee based on factors such as defects (amount and severity), bean size and moisture content, color appearance and aroma. Can be seen as numbers (e.g. Grade 1), letters (e.g. Grade AA) or a combination of the two (e.g. 1AAA).
- Green Coffee - Unroasted coffee beans. Also: Raw
- Green Coffee Association - An association that works in conjunction with the coffee, sugar and cocoa exchange
to help benefit the coffee industry - Heirloom - A species of arabica that is more variable and genetically closer to wild coffee than other cultivars.
- Machine-Dried - A term used to describe coffee that has been mechanically dried, usually in large, rotating drums or cascading silos.
- Methylene Chloride (CH2Cl2) - A colorless, volatile liquid used as a decaffeination agent.
- Organic - A term used to describe coffee that has been certified by a third party agency as having been grown and processed
without the use of pesticides, herbicides or similar chemicals. Also: Certified Organic Coffee, Organic Certified - Portafilter- Attaches to the grouphead of the espresso machine in which tamped ground espresso is held then pressurized water flows through to create a shot of espresso.
- Processing - The way in which coffee is prepared at origin. The type of processing, such as washed or dry processed, can determine the presence and strength of certain aromas and tastes in the coffee.
- Profile- An analysis of the temperature path of coffee during the roasting process, usually in the form of a time and temperature graph.
- Q-Certified - An independent confirmation of quality that can truly be deemed specialty. Green coffee samples are submitted to an In-Country Partner (ICP), and three licensed Q Graders (professionally accredited cuppers) cup and score the coffee. Coffees that meet the standards for green, roasted, and cup quality are issued a Q certificate. If a coffee does not meet specialty standards, it receives a technical report that explains why.
- Robusta - A high-bearing, disease resistant coffee species that produces coffee with higher caffeine content than Coffea arabica. Also: Coffea canephora
- Second Crack- The stage in roasting where the beans become brittle due to dehydrationAs a result, the beans crack and begin to carbonize, producing the burnt characteristics of extremely dark roasts.
- Single-Origin - Term used to describe coffee produced by a single farm, single mill or single group of farms, and marketed separately from other coffees. Also: Estate-Grown, Single-Farm Single-Estate. Term used to describe unblended coffee from a single country, region or crop.
- Specialty Coffee Association of America-SCA) -An association of specialty coffee roasters, wholesalers, retailers, importers, growers and manufacturers
- Sustainable Coffee -A slightly vague description for coffees grown and sold in an environmentally and socially sustainable way.
- Swiss Water Process- A trademarked decaffeination process that removes caffeine from coffee beans using hot water, steam and activated charcoal
- Taste Wheel – Or Flavor wheel, A systematic terminology used by cuppers for describing the faults, basic tastes and unusual flavors of coffees.
- Umami –Commonly called the “fifth taste,” this word describes the flavor that is often thought of as pungent, savory, tangy or meaty.
- Unwashed Process - Coffee processing method that involves removing the husk or fruit after the coffee fruit has been dried. By utilizing only ripe fruit and drying carefully, this method can produce coffees that are complex and fruity.
- Washed Process - Post harvest process of separating the seeds from the fruit before drying. Most important is the intermediate step of controlled fermentation between the pulping and the rinsing and drying phase. Negative microbes can lead to defects that can render the coffee unusable. On the other hand, properly washed coffees typically exhibit sweetness, clarity and good acidity. Also: Aqua pulp, Demucilage, Wet Process, Lavado
- Water Process - A trademarked decaffeination method that is similar to the Carbon Dioxide method, but instead of removing the caffeine with activated carbon filters, it is washed from the CO2 with water in a secondary tank and is then recycled to extract more caffeine from the coffee.
- Wet Process - A type of coffee processing that involves removing the skin and pulp from the bean while the coffee fruit is still moist. In the traditional wet process, the coffee skins are removed, the skinned beans sit in tanks where enzymes loosen the sticky fruit pulp and then are washed. In the demucilage method, the pulp is scrubbed from the beans by machine. Also: aqua pulp, Demucilage, Wet Method, WashedProcess
- Whole-Bean Coffee - Coffee that has been roasted but not yet ground.
FAQ
1. What is a pour over?
A pour over is a brewing method in which water is poured over the bed of coffee. Methods for brewing would include a V60 and Chemex or Origami sets which CRIMSON has in store.
2. What equipment do you need to make apour over?
a. Pour over method
b. Appropriate filters
c. Scale
d. Kettle
e. Grinder
3. When should you grind your coffee?
a.Right before you make your coffee.
4. What's the best way to store coffeeonce it's ground?
a. In an airtight container out of direct sunlight.
5. What is the best way to measure yourcoffee?
a.The best way to measure or “dose” the proper amount of coffee is with a gram scale to measure the weight of the coffee.
6. Does the type of grinder I have matter?
a. Yes. The type of grinder you have can impact the accuracy of your grind. Many grinders sold in stores are blade grinders which are less accurate than burr grinders. The difference between coarse and fine on a blade grinder is how many seconds the blade spins. Burr grinders change how far apart the two burrs are making it more accurate in grinding.
