Glosario

28 de Agosto de 2008

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Translator’s note: Some of the terms that appear below have no English translation as they are Spanish slang. In certain cases a brief description/translation is given of their meaning in parenthesis in order to clarify their use.

Organization with around 40 coffee producing countries created in September, 1993, to regulate international coffee prices. The initials belong to the Association of Coffee Producing Countries

ACIDEZ (ACIDITY)

A strong taste that gives “life” to coffee and that is not directly related to its bitter taste or the coffee’s pH.

AGUA PULPA (WATER PULP)

Machine that “depulps” and washes coffee without treating it by fermentation.

A liquid substance that results from a mixture of several others, and that the concentration or appearance of coffee.

Coffee germinator or seedplot.

A coffee drink with Amaretto, crowned with cream and sliced toasted almonds.

Initials belonging to the National Industrial Coffee Association.

Fragrance or odor of coffee that indicates its freshness and personality.

Association of Coffee Industrialists. Founded in 2001, it includes a group of torrefactor corporations in the country.

Initials belonging to the Venezuelan Association of Coffee Growers, created in 1945 and reactivated in September, 1964. The organization was later divided, and two AVCs were created, both controlled by political interests.

Venezuelan Association of Coffee Industrialists. A group founded in 2000 that gathers together an important portion of the small, medium and large torrrefactors of the country.

(spittle, drivel), Mucilage, a sugary substance that covers “depulped” coffee.

A liquor with a coffee taste produced in Bahia, Brazil. BENEFIT: by damp or dry way: A group of operations that include the processing of the coffee grains. Two methods are used: the humid and the dry way.

BENEFIT BY THE DRY WAY

No water is used in this method and it involves the direct drying of the cherry and later, the thrashing. In this manner “natural” or “bitter” coffee of inferior quality is obtained in comparison to the one obtained by the humid way.

BENEFIT BY THE HUMID WAY

This is done using abundant water and includes the depulping or “decherrying”, fermentation, washing, drying and thrashing. “Washed” or “soft” coffee is obtained in this manner and which very well quoted abroad. It is the method that is most used in the country.

Unsweetened coffee. Synonyms: Bolón, Cerrero, Volón (all words meaning unsweetened).

Unsweetened coffee. Synonyms: Volón, bolao, cerrero.

The sediment left by coffee powder in the strainer after being strained.

Coffee cultivation of high portage that originated in the Island of Bourbón (Island of La Reunión). A descendant of that cultivation by mutation, originated in El Salvador, is the Salvadorean Borbón.

Erytrina sp. Tree used for permanent shade of coffee trees in plantations.

A weight measure used in coffee cultivation, equal to 60 kilograms of coffee, or half a “carga”.

A wooden device used to pick up the coffee in the drying patios (yards).

In the State of Falcón, the second infusion made with coffee powder. // 2. Poor quality coffee that is not strained but left to settle.

1. Popular designation of the coffee plant or “cafeto”, belonging to the family of the rubiaceas. / 2. Seed or grain of the coffee tree. / 3. Drink obtained by an infusion prepared with toasted and ground coffee grains from the coffee tree. / 4. Location where this drink, as well as other provisions, are sold and consumed,. The plural of coffee is: incorrect result.

CAFÉ (OFICINA PANAMERICANA DEL) (PANAMERICAN COFFEE OFFICE)

An international organization created in 1936 upon insistence of the Coffee Association of El Salvador, Costa Rica Guatemala, Brazil, Cuba, Dominican Republic, Mexico and Venezuela. Its purpose is to inform about the status of the coffee market in the United States and to organize publicity to intensify coffee consumption in that country.

CAFÉ BLANCO (WHITE COFFEE)

In Puerto Rico, dry coffee after being “depulped”.

CAFÉ BOLÓN (BOLÓN COFFEE)

In the States of Trujillo and Lara, concentrated unsweetened coffee. In Táchira and Mérida, coffee infusion without being strained. Synonyn: café volón.

CAFÉ BORBOLLÓN (BORBOLLÓN COFFEE)

In Mexico, coffee that has been strained twice.

A speciality of New Orleans, United States, that consists of a very strong, black coffee, perfumed with cinnamon, cloves, orange and lemon skins and flamed with Curacao and Cognac.

In Cuba, poor quality coffee, whose grains when deposited in water, sink to the bottom.

A typical infusion of the rural zones of Cuba that consists in boiling water with ground coffee and sugar, left to rest so that it sinks. It is not strained.

CAFÉ CEREZA (CHERRY COFFEE)

Ripe coffee fruit, such as is harvested in plantations./ Unpeeled coffee.

CAFÉ CIMARRÓN

In Cuba and other countries, the name for wild coffee.

CAFÉ CLARO (CLEAR COFFEE)

An infusion of poorly concentrated coffee. Synonym: guayoyo.

CAFÉ CON LECHE (COFFE WITH MILK)

Usual breakfast drink made up of coffee and milk in equal parts.

CAFÉ DE BRUSCA

A medicinal infusion made with the seeds of the “brusca” (cassia occidentalis).

CAFÉ DE OLLA (POT COFFEE)

Typical Mexican coffee, made in a mud pot where water is boiled during two or three minutes with papelón (dark sugar) (piloncillo in Mexico) and adding shreds of cinnamon. It is removed from the fire and two tablespoons of coffee are added.

CAFÉ DESCAFEINADO (DECAFFEINATED COFFEE)

Green coffee, before being toasted and ground, from which caffeine has been removed in a proportion that varies between 97 and 98 per cent. Decaffeinated is obtained by adding water, carbon dioxide or organic solvents.

CAFÉ DESPULPADO (DEPULPED COFFEE)

A coffee process by humid way from which the pulp has been removed and is ready to enter into the fermenting process. It is also called “café en baba”.

CAFÉ DOBLE (DOUBLE COFFEE)

Concentrated, unsweetened coffee.

CAFÉ EN BARRA (RAILING COFFEE)

Cup of coffee served at the railing of a cafeteria, bakery or restaurant.

CAFÉ FUERTE (STRONG COFFEE)

Very concentrated black coffee.

CAFÉ GARRAPATA

In Cuba, common coffee grain.

A very clear coffee infusion.

CAFÉ INSTANTÁNEO (INSTANT COFFEE)

Coffee powder or granules that may be reconstructed by simply adding hot water, and is industrially obtained atomizing or liofilizating prepared coffee to remove the water from it.

Italian coffee with milk, made up of ¼ expresso and ¾ hot milk.

CAFÉ MEXICANO (MEXICAN COFFEE)

Coffee made with cinnamon and dark sugar, mixed with cocoa and served hot with whipped cream on top.

CAFÉ MOROCHO (TWIN COFFEE)

A coffee grain with two parts, one wrapping the other.

CAFÉ NEGRO (BLACK COFFEE)

A coffee infusion. There are popular distinctions of black coffee: short, long, clear and strong, according to its concentration. Language specialists consider that “black coffee” is gaelic speaking and one must simply say “coffee” or “only coffee” or “pure coffee”.

CAFÉ ORO (GOLD COFFE)

A coffee grain or almond free of the capes that cover it, such as parchment and a silver film, that is ready to be toasted. It is also called green coffee or thrashed coffee.

CAFÉ PERGAMINO HÚMEDO (HUMID PARCHMENT COFFEE)

Coffee processed by humid way that has been “decherried”, fermented, washed and left to dry. Afterwards it is taken to the drying patio.

CAFÉ PERGAMINO SECO (DRY PARCHMENT COFFEE)

Coffee processed by humid way that has been “decherried”, washed and dried, and that is ready to be thrashed. It contains around 11 to 12% humidity.

CAFÉ REQUINTADO

Dry parchment coffee that has passed the point of drying and when thrashed, presents a high quantity of broken grains.

CAFÉ SOLUBLE (SOLUBLE COFFEE)

Coffee powder that leaves no scum, and is completely diluted in water. It is an industrial product manufactured from a high concentration of the drink that is submitted to a dehydration process to form a fine granule of crystals of pure coffee. To prepare it, only hot water and sugar is added. The two industrial methods used to manufacture it are drying by the pulverization method (spray-dry) whereby soluble coffee is obtained in the form of powder by aspersion, by means of a centrifuge, and the drying method by freezing or liofilization (freeze-dry), which is more expensive and therefore more voluminous coffee in grains is obtained that retains the original aroma of the product better.

Very concentrated black coffee.

CAFÉ TURCO (TURKISH COFFEE)

Finely ground coffee prepared three times with water, sugar and spices.

In Puerto Rico, coffee with its pulp.

An organic perturbation caused by abuse in coffee consumption.

A small device used to determine the density of coffee.

An aromatic principle of coffee that is developed during torrefaction.

In the Andes, a coffee plantation.

1. A person avid to drink lots of coffee. / 2. A person who sells coffee infusions as an ambulatory salesperson.

A coffee tree plantation.

A person who owns coffee trees.

1. The owner of a café. / 2. A woman who sells coffee in a public place. / 3. A recipient where coffee is made or served.

1. Dispatch of coffee and other drinks. / 2. A place where ground coffee is sold.

Concerning or related to coffee.

1. Concerning or related to coffee / 2. A person who cultivates coffee or who sells coffee in a public place. / 3. Coffee addict.

CAFETÍN (COFFEE SHOP)

A small location where prepared coffee, other drinks and fast foods are sold. It is generally located inside a company, an educational institute or any other public organization.

A coffee plant; shrub o the family of the rubiaceas that provides coffee grains.

A person who drinks much coffee.

An alkaloid (1,3,7, Trimetilxantine). An odorless, white and bitter substance crystalized in transparent needles with low solubility in cold water, extracted from coffee for the first time by Runge in 1820. It is the most active ingredient of coffee, of tea, of "mate" and of a certain nut. Caffeine is a tonic and stimulant of the central nervous system and the heart, and acts as a diuretic.

An activity whose purpose is to cultivate coffee.

The fruit of dry seeded coffee. It is also called “café en parapara”.

CANASTO (BASKET)

A semi spherical recipient made of small intercrossed tree branches used to harvest the coffee cherries in the fields.

CANELÓN LAVADOR

A low height channel used to wash coffee from the fermenter with the help of a ladle.

The frozen version of capuccino coffee.

Coffee prepared in an expresso machine that has a vaporizer, made of one third expresso coffee, another third part of milk, vaporized hot, and the rest is foam. Its name (capuccino) comes from the order of the Capuccine Frairs whose habits have the same color as this drink.

An atrophied coffee seed that looks like a snail. Fruit with only one seed in spiral form. Also called “caracolito”.

In Spain, hot coffee with liquor, brandy or rhum.

A weight measure equal to 120 kg, that is, two sacks of 60 kg. each of coffee.

CEREZA (CHERRY)

Drupa, fruit of the coffee plant.

A very strong, unsweetened coffee infusion.

CILINDRO (CYLINDER)

Metal manual apparatus used to depulp the cherry of the coffee plant.

CLASIFICACIÓN (CLASSIFICATION)

Process whereby Café Oro (Gold Coffee) is separated according to its quality.

CLASIFICADORA (CLASSIFIER)

Apparatus that separates gold coffee according to its various qualities or categories.

Liquor obtained by the infusion of coffee grains in alcohol and sugar. It is generally used for the preparation of flamed coffees.

COFFEE SOUTHERN

Coffee cream with liquor prepared by the company Southern Confort.

Small coffee plant spontaneously born from coffee seeds that have fallen to the ground in the coffee plantation. It is not convenient to cultivate them.

CONSUMO PER CÁPITA (CONSUMPTION PER PERSON)

Expresses the average amount of coffee consumed by a person, in kg. During a period of one year.

COSECHA (HARVEST)

Cultural labor that consists in harvesting the coffee tree fruits.

CUERPO (CONSISTENCY)

1. The “sensation” of coffee in the mouth. A coffee with good consistency leaves a rich texture and heaviness in the tongue with a lasting taste. A coffee without consistency is thin and watery./ 2. The heaviness and thickness of coffee that is appreciated by tasting it.

CULTIVO (CULTIVATION)

A plant that has suffered changes that originated the various varieties of the coffee plant.

DEPULPADO (DEPULPED)

Operation that consists of removing the pulp from the cherry of the coffee plant. It is also called “despulpe” – depulping” or “decerezado – decherrying”.

DESCEREZADO (DECHERRIED)

A process that consists in removing the pulp of the coffee’s cherry. Also known as “depulping”.

DESCEREZADORA (DECHERRIER)

A device used to eliminate the pulp of the coffee cherry. Also known as “despulpadora” – “depulper”.

copyrights 2002. S.A. Café Imperial, All rights reserved.