The Coffee Cupper's Handbook

Add this the books reference note.

• The handbook was originally written as a tool for aligning the language the industry uses to describe coffee.
• Flavor can be (somewhat) broken up into three components: aroma from volatile gases experienced by our nose (specifically the olfactory or nasal membrane), taste from liquids dissolved on our tongues, and mouthfeel from the perception of solids in our mouth.
• Inorganic compounds do not contain carbon atoms, e.g. table salt (NaCl). Organic compounds do, e.g. sugar (CH2O6).
• Hydrolysis is a chemical change in both organic and inorganic compounds brought about by the action of water.
• Oxidation is a chemical change in both organic and inorganic compounds brought about by the action of oxygen.
• Pyrolysis is a chemical change in an organic substances (not inorganic?) brought about by the action of heat.
• Coffee has three physical characteristics: flavor, body and color.
• Coffee flavor is the simultaneous sensation in the palate of aroma and taste.
• The process of sensing odors through the nasal (or olfactory) membrane is called olfaction, which is the simultaneous sensation of thousands of distinct gaseous compounds.
• The process of sensing taste through the taste buds is called gustation, which is the simultaneous sensation of the basic tastes: sweet, salt, sour, bitter and umami.

• The process of sensing residues left on the palate which have not vaporized or dissolved is called mouthfeel, which is the sensation of body or mouthfeel.

• Brew colloids are colloids formed by different combinations of oil and sediment suspended in brewed coffee; they give texture to the mouthfeel of coffee and contribute to the overall flavor by absorbing and adsorbing other chemical compounds.

• Learn about colloids with Professional Barista Handbook and YouTube

  • A colloid is a state of suspension in which non-dissolved, micro-sized particles are dispersed through a liquid. The particles are small enough to pass through most coarse filtering systems and do not settle out under the force of gravity. (What's the difference between this and a regular suspension? Is it called a colloid suspension or something else?)

• Check definitions of absorption vs adsorption with Crash Course Chemistry?

• Liquoring is the process that separates soluble matter from its carrying medium by treatment with a liquid substance.

• Does the process of making espresso qualify as liquoring?