1st<\/sup> Wave of Coffee<\/strong> The focal point of this wave was to make coffee a widely consumed product, to become a mass market product which could be found in every household. An innovation which marked this first wave was the invention of instant or soluble coffee which made the preparation of coffee a fast and convenient way to make this beverage.<\/p>\n \u00a02nd<\/sup> Wave of Coffee<\/strong> The most important characteristic of this wave, is that the coffee experience evolved from just a quick caffeine fix to a point of encounter, thus making coffee shops a point where people went to have social interactions and giving coffee a special place in the social dynamic.<\/p>\n 3rd<\/sup> Wave of Coffee<\/strong> An important feature of this wave is that of the Specialty Coffee which was a turning point on the coffee industry. The quality of the coffee became very important, and with it, a lot of other aspects of the coffee such as the formation and professionality of the barista, the traceability of the coffee beans, micro roasters and fair-trade coffee just to mention a few.<\/p>\n \u201cThe third wave is, in many ways, a reaction.\u00a0It is just as much a reply to bad coffee as it is a movement toward good coffee.\u201d\u00a0\u2013 Trish R.\u00a0Skeie<\/strong><\/p>\n Affogato<\/strong> Americano<\/strong> Arabica<\/strong> [\/vc_column_text] <\/p><\/div> 100% Arabica - Ethiopian Heirloom<\/em> 100% Arabica 100% Arabica - Typica The Specialty Coffee Association analyses the aroma of ground coffee beans to judge its grade.<\/p>\n Barista<\/strong> Barista is the great guy or gal that we have to thank for lifting us up in the morning.<\/p>\n Bean\u00a0<\/strong> Bitter<\/strong> Body<\/strong> Bloom<\/strong> Normally freshly roasted coffee contains CO2 and other kinds of gases for about three weeks, the blooming process is intended for liberating these gases and thus achieving an optimal aroma and flavor.<\/p>\n Brewing Ratio<\/strong> Brewing temperature<\/strong> Brewing time<\/strong> There is an optimal brewing time for every method, check out our brewing guides<\/a> for more details.[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text] Briny\u00a0\u00a0\u00a0<\/strong> Caffeine<\/strong> Cappuccino<\/strong> The tradition says that there should be a big patch of milk foam surrounded by a thin brown circle. The Latte Art technique foresees the decoration of the cappuccino with diverse designs obtained thanks to a particular mastery when pouring the foamed milk.<\/p>\n Chemex<\/strong> [\/vc_column_text] Disposable round paper filters The iconic hour-glass shaped Pour-Over Coffee berry borer<\/strong> Coffee leaf rust<\/strong>\u00a0\u2013 Coffee rust, or “la roya” in Spanish is a fungus that is affecting the coffee plantations in Central and South America, causing the plant to lose its leaves thus rendering the plant unable to produce fruits.<\/p>\n Cold Brew Coffee<\/strong> Cold Drip Coffee<\/strong> [\/vc_column_text] Crema<\/strong> Cup of excellence<\/strong> Cupping<\/strong> Dark Roast<\/strong> Earthy<\/strong> Espresso<\/strong> Extraction<\/strong> Fairtrade<\/strong> Filter coffee<\/strong> Flat White<\/strong> French Press<\/strong> [\/vc_column_text] The iconic French Press Grind size<\/strong> Hand picking<\/strong> History of Coffee<\/strong> Immersion<\/strong> Kopi Luwak<\/strong> Latte<\/strong> Latte Art<\/strong> Lungo<\/strong> Macchiato<\/strong> Micro-lot<\/strong> Mocha<\/strong> Moka<\/strong> [\/vc_column_text] The Original Moka Portafilter<\/strong> Pour-over coffee<\/strong> [\/vc_column_text] Pour-over dripper
\nThe first wave of Coffee dates back to the 1800s when this beverage consumption started to grow exponentially, brands such as Folgers and Maxwell House are an example of the forerunners of this wave. Quality was not important as price in this wave.\u00a0 <\/strong>A great innovation in this wave was the Vacuum packing which took the air out of the coffee tins to maintain the freshness of the beans. There was zero knowledge about the origins of the coffee or processes.<\/p>\n
\n\u00a0 <\/strong>The second wave of Coffee started in the 1970s especially with the birth of the now coffee giant Starbucks which understood that people needed to see coffee as a whole experience rather than just as a beverage. Customers started expressing the desire to know more about the origins of their coffees and the unique roasting styles, thus bringing the start of the specialty coffee era.<\/p>\n
\nThe third wave of Coffee as a term was first used by Trish Rothgeb back in 2002 published in the Roasters Guild Publication defining the three Coffee movements as \u201cwaves\u201d. This wave is characterized by a market made up of much more sophisticated coffee consumers, that are interested in having an exceptional cup of coffee rather than just a cup of who-knows-where this came coffee from?<\/p>\n
\nTraditional Italian drink which consists of a scoop of gelato (ice-cream) and a shot of espresso.<\/p>\n
\nIt\u2019s a type of Coffee drink prepared with a shot of espresso and then diluted with hot water.<\/p>\n
\nCoffea Arabica<\/em> or just Arabica is also known as the Arabian Coffee. This is one of the two main species of Coffee, it is regarded as the one with a rich and complex organoleptic profile and better quality, no wonder why it represents approximately the 60% of the worlds coffee production. Arabica is grown all over the world, in regions such as Africa, Latin America, and Southeast Asia. It is thought to be the first type of Coffee to be cultivated in the world.\u00a0<\/strong>[\/vc_column_text][vc_column_text]<\/p>\nSOME 100% ARABICA COFFEE TO TASTE…<\/h5>\n
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<\/a>![\"SINGLE](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/06\/monorigineQ-e1560165290258.png\")
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\r\nRoasted by 7Gr.<\/a><\/p><\/div>![](\"\/wp-content\/plugins\/woocommerce\/assets\/images\/placeholder.png\")
<\/a>![\"BLENDS\"](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/06\/blendQ-e1560165304713.png\")
\r\nETHIOPIA - COLOMBIA - COSTA RICA \u2013 INDIA<\/p><\/div>![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/05\/CAFFE_kilimanjaro.jpg\")
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\r\nRoasted by Giuliano Caff\u00e8<\/a><\/p><\/div>
\nAroma is the olfactory aspect of the sensorial analysis coffee. The Aroma of each Coffee is composed by around 800 substances, guess that\u2019s why we love it so much!<\/p>\n
\nBarista is a remarkable profession which consists of having the knowledge to prepare the perfect beverage for every customer.<\/p>\n
\nThe seed of the coffee cherry is better known as \u201cThe Bean\u201d which is later roasted and ground to make that delicious beverage we all love, especially in the mornings.<\/p>\n
\nBitterness on coffee is a characteristic of the flavor which is harsh and not sweet, for example; Dark Roasts are made intentionally to give a bitter taste.\u00a0<\/strong><\/p>\n
\nThe body of the coffee is intended to explain the texture of the beverage, it ranges from thin, delicate, juicy, syrupy and heavy.<\/p>\n
\nThe process of pouring a small amount of water to the coffee grounds to prepare the process of extraction saturating and degassing the grounds.<\/p>\n
\nIt is expressed as the ratio of ground coffee mass to water mass used during extraction. It can be expressed with the European standard which is g\/l<\/strong>(grams per liter\/ e.g. 60g\/l for pour-over coffee) \u00a0\u00a0or with the American standard 1:x<\/strong>(e.g. 1:16 it\u2019s the same as 60g\/l)\u00a0\u00a0<\/strong><\/p>\n
\nOne of the most important parameters during the extraction phase is the water temperature. It substantially affects the organoleptic characteristics of the coffee cup. Usually, temperatures between 92 \u00b0 C and 98 \u00b0 C are preferred: low temperatures emphasize the acidity and the fruity scents, while higher temperatures mostly extract the chocolatey and toasted notes up to the bitter. It is possible to precisely control the water temperature by using electric boilers with temperature setting or special thermometers for traditional boilers.<\/p>\n
\nIt refers to the period of time in which the water comes in contact with the ground coffee, this is when the extraction happens.<\/p>\nHOW TO CONTROL BREWING TEMPERATURE AND TIME…<\/h5>\n
\nThe acidity flavor in coffee is described as bright, it is very common in Central American Coffees such as Guatemala, Colombia, Costa Rica, Kenia, and Ethiopia. This acidity or bright can be tasted at the tip of your tongue.<\/p>\n
\nBriny is a salty flavor caused by the excessive exposure of Coffee to heat.<\/p>\n
\nMain natural alkaloid present in coffee, responsible for the stimulating and psychoactive effect of this drink. From a sensorial point of view, it gives bitter notes to coffee, which is why the Robusta, which contains more caffeine than Arabica, is characterized by a more marked bitterness. The amount of caffeine contained in the coffee beans varies according to the cultivar, however, the content of this alkaloid extracted in the drink depends substantially on the extraction method and on the contact time between coffee and water.<\/p>\n
\nA traditional Italian drink made from an espresso shot with foamed milk.<\/p>\n
\nThe Classic Hour-Glass coffee maker crafted by the german inventor Peter Schlumbohm in 1941. This particular coffee maker brews coffee by the pour-over method and it utilizes paper filters. The resulting cup of coffee is characterized by being very sweet and aromatic.[\/vc_column_text][vc_column_text]<\/p>\nALL YOU NEED FOR A FULL CHEMEX EXPERIENCE…<\/h5>\n
![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/07\/CHEMEX-filtri-classic_00.jpg\")
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\r\n100 pcs pack<\/p><\/div>![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/07\/CHEMEX-six-classic_00.jpg\")
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\r\n6 cups \u2013 500 ml<\/p><\/div>
\nThe coffee plant produces a fruit which is very similar to a cherry, and inside it contains the bean.<\/p>\n
\nThe berry borer is a beetle-like insect native to Africa which is causing a lot of problems to coffee farmers all over the world because it infests the cherries ruining the beans.<\/p>\n
\nCold brew is basically a type of coffee that instead of being brewed with hot water it is done with cold water at a very slow rate, this method can be drip or immersion. Cold brewed coffee is much less acidic and it is characterized by a particular flavor development. The cold infusion method exalts all the characteristics in the coffee, both positive and negative. this is why it is fundamental to use a high-quality coffee to make sure that the resulting cup is a great one.<\/p>\n
\nCold Drip is an extraction method which consists of leaving cold water dripping over the grounds of the coffee at a slow rate for many hours, resulting in a brew with many different characteristics as those of hot water coffee extraction methods.[\/vc_column_text][vc_column_text]<\/p>\nALL YOU NEED TO CHOOSE BETWEEN COLD BREW AND COLD DRIP EXPERIENCE…<\/h5>\n
\nCortado literally means “cut” in Spanish, it was born in Argentina and has now become popular all over Latin America, Spain, and Portugal. It\u2019s an espresso with a little dash of milk and can be also prepared with condensed milk.<\/p>\n
\nThe foam that rests on top of an espresso cup, its color ranges from golden to dark-tan.\u00a0<\/strong><\/p>\n
\nCup of excellence or (COE) A contest to decide which is the best coffee grown in a particular country. The COE uses the Specialty Coffee Association protocol to grade the coffee. Only coffees with a grade of 90\/100 or higher can obtain this qualification. (Approximately 10% of specialty coffee)<\/p>\n
\nAlso known as the brasilian-tasting method. It is a tasting process utilized by the coffee professionals to test the coffee\u2019s qualities. This tasting method consists of steeping coarsely ground coffee with hot water in shallow bowls, then the tasters sniff the coffee to smell the aroma and proceed to slurp the coffee and move it around their mouths to feel all the flavors.[\/vc_column_text][vc_column_text]Current Crop<\/strong>
\nA term indicating the harvest of the current year emphasizing the freshness of the product. Only these coffees are allowed for the Qualification of Specialty.<\/p>\n
\nA type of roast that takes a longer time, normally the coffee beans will lose a lot of their properties and become more bitter tasted.<\/p>\n
\nA characteristic of some coffees who tend to taste like earth or soil, normally Indonesian coffees have this kind of flavor, but many others do so too.<\/p>\n
\nA coffee beverage of Italian origin, normally a very strong which is regularly drunk in small quantities. Traditional espresso has very solid rules: 7 grams of ground coffee to obtain 30 ml of infusion in 25 seconds.<\/p>\n
\nThe process of drawing the properties of ground coffee with hot or cold water.<\/p>\n
\nA program intended for the protection of the farmers that certifies that the coffee farmers had been paid a fair price for their coffee.<\/p>\n
\nA Coffee beverage that distinguishes itself from espresso by containing more water in the brewing ratio, and the absence of the crema. The regular dose is the \u201cmug\u201d (aprox. 235ml) much larger than a 30 ml espresso cup. Filter coffee can be obtained with different methods such as immersion (French press) or pour over (Chemex).<\/p>\n
\nAn espresso with a high quantity of steamed milk.<\/p>\n
\nAlso known as coffee plunger or caffetier\u00e8, is a coffee maker invented by the Italian Ugo Paolini in 1929.[\/vc_column_text][vc_column_text]<\/p>\nALL YOU NEED FOR A FULL FRENCH PRESS EXPERIENCE…<\/h5>\n
![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/07\/BODUM-chambord-00.jpg\")
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\r\n3 cups \u2013 max 350 ml<\/p><\/div>
\nCoffee Beans before the roasting process.<\/p>\n
\nIn order to correctly extract all of the coffee flavors and the caffeine, coffee beans must be ground. The ground measure varies according to the brewing time and the extraction method and the utilized tools.<\/p>\n
\nA harvesting method which consists of selecting only the mature beans by hand, it guarantees a much higher quality. This is the only accepted method by the Specialty Coffee Association.\u00a0<\/strong><\/p>\n
\nEarly evidence says that coffee was first discovered in Ethiopia and then exported to Yemen. If you want to know more you can read our blog post about the History of Coffee.\u00a0<\/strong><\/p>\n
\nAs its name implies immersion is an extraction method which consists of immersing the coffee grounds in water and letting the water extract the flavors and aroma. One well-known immersion coffee maker is the French press, also there\u2019s a cold brew immersion method.<\/p>\n
\nAlso known as \u201cWorld\u2019s most expensive Coffee\u201d is a type of Coffee made with the help of a little cat-like animal named Asian palm civet (Paradoxurus Hermaphroditus) native to southeast Asia. Coffee cherries are eaten and then excreting the partially digested beans, and theoretically, it makes the flavor of the coffee even better. Given the difficulty of finding the civet droppings in the wild, and having to collect them by hand the price is inflated so much that it has been renamed as the most expensive coffee. The problem with this coffee is that because of its high demand, some farmers started caging the animals and feeding them only coffee cherries thus restricting their diet and making them suffer in the process, that\u2019s why many activists have called out companies that sell that coffee and asking the public to not consume this product.<\/p>\n
\nLatte literally means milk in Italian, and this beverage is made with a shot of espresso and a lot of latte!<\/p>\n
\nThe art of decorating coffee drinks with steamed milk, it only serves aesthetical purposes and does not change the flavour whatsoever.<\/p>\n
\nAn espresso with a longer extraction time, it contains more water so its flavor is less strong than the regular espresso.<\/p>\n
\nMacchiato means stained in Italy, it consists of a shot of espresso topped (stained) with a dab of foamed milk.<\/p>\n
\nArtisanal coffee that comes from a single farm, regularly of a higher quality than the standard.<\/p>\n
\nIt is a drink composed of a shot of espresso, chocolate syrup, steamed milk, and sometimes whipped cream.<\/p>\n
\nThe traditional Italian home coffee maker, it was invented by Engineer Alfonso Bialetti in 1933, this classical coffee maker can be found in most Italian households and all over the world.[\/vc_column_text][vc_column_text]<\/p>\nALL YOU NEED FOR A FULL MOKA EXPERIENCE…<\/h5>\n
![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2020\/03\/Bialetti1.jpg\")
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\r\n3 cups<\/p><\/div>
\nIt is a process in which the coffee cherries are left to dry under the sun before being pulped and de-hulled. The result is a very sweet coffee compared to the washed process.<\/p>\n
\nThe filter basket and handle on an espresso machine.<\/p>\n
\nAn extraction method invented in Germany by Melitta Bentz<\/a> which consists of pouring water in a steady and slowly manner over a filter cone which contains the ground coffee.[\/vc_column_text][vc_column_text]<\/p>\nALL YOU NEED FOR A FULL POUR-OVER EXPERIENCE…<\/h5>\n
![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/07\/KINTO-octbrewer_00.jpg\")
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\r\nV60 02 - 1-4 cups<\/p><\/div>
![](\"https:\/\/essense.coffee\/wp-content\/uploads\/2019\/07\/HARIO-filtri-v60_00.jpg\")
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