Validación del paquete de Métricas en el proyecto SUA

Solo: (Drink) A single shot of espresso.

Sommeliers: (Cupping) See - Coffee Sommeliers

Sorting: (Green Bean Processing) The method used by producers to remove as many defective beans from the shipment as possible and thereby gain a better price on the

markets (particularly in USA where imperfections per 100g has a major influence on the grading/pricing formula). Sorting is done by hand or in conjunction with Air or Electronic Sorting machines.

Sound Coffee: (Export - Trade) Green coffee that is ready for sale and in a marketable condition. .

Sound Cup: (Cupping) A coffee with no particular positive characteristic yet without any negative characteristics.

Sour Beans: (Grading) Coffee beans that have been discoloured and have a foul odour.

Usually caused when putrefactive bacteria attacks the proteins in the green bean when they have left too long in the fermentation tanks under the natural fermentation method.

See - Putrefactive Bacteria

Sour/Sourness: (Cupping) A basic taste perceived at the tip of the tongue and characterized by solutions of tartaric acid, citric acid or malic acid. They are the excessively sharp, biting and unpleasant flavours (such as vinegar or acetic acid) and are best described as tart flavors reminiscent of unripe fruit. It is a characteristic found most often in unwashed Robusta coffees and range in description from hard to acrid. It is sometimes associated with the aroma of over-fermented coffee that can occur when beans are under-ripe or under-roasted. Soury flavors are often confused with acidity, which is the slightly tangy sensation associated with brighter coffee flavors.

Specialised Production Farming: (Farming) Farms where coffee is the unique product of interest and is planted intensively (1,200/ha) with shade trees.

Specialty Coffee: (Marketing) It is used as a term to differentiate between large commercial roasters and coffees that are more individual in their marketing. (usually sold to espresso bars)

Species Plantarum: (History - Writing) See - Linnaeus, Carolus Spent Puck: (Coffee making) see Puck.

Spermoderm: (Botany) Biological name for the thin membrane that covers each bean separately. It is more commonly referred to in the coffee trade as the 'silver skin.' Spicy: (Cupping) A lively flavor and aroma reminiscent of sweet and savory wood-seed cloves, wood-spice cinnamon and allspice. It produces a slightly "hot" sensation in the finish and is often associated with coffees from Ethiopian and Guatemalan.

Indonesian Arabicas are another good example of this taste sensation. Does not include the aroma of savory spices such as pepper, oregano, and curry.

Spills/Spillings: (Cupping) Describes coffee spilled in the ship's holds, or on the pier.

Spot: (Export - Trade) The spot market is where the purchaser actually buys the beans at the current price for immediate delivery. As opposed to the future's market where the sale of coffee is planner for sometime in the future.

Spout(s): (Espresso Machine Component) This is the exit area on a portafilter where the brewed espresso pours out into the cup. Portafilters can have one or two spouts, though most come standard with two spouts.

Stale: (Cupping) This is roasted coffee that has been stored incorrectly and has been exposed to moisture and oxygen for too long. This causes it to develop an unpleasant flat cardboard taste. The oxygen penetrates the bean fiber and adversely affects the organic material in the coffee bean.

Stall: (Coffee Making) (also stalling) occurs when coffee is ground too fine and/or tamped too hard, and the espresso machine pump cannot produce enough pressure to

force water past the coffee grounds. Most often occurs when attempting to brew a ristretto shot.

Stationary Driers: (Green Bean Processing) A recent introduction where green coffee beans are placed on enclosed, stationary shallow trays with screen bottoms. Heated air is forced through the coffee via the screen bottom. Cascade type dryers are a variation on this type and may someday replace the rotary type.

Steam Knob: (Espresso Machine Component) Most consumer, prosumer, and

commercial espresso machines use a manual valve control knob to release steam from the machine's boiler or thermoblock. By controlling the knob, you can increase or decrease the amount of steam pressure released. Steam knobs are used to control the steam used to froth and steam milk.

Steam Pressure Espresso: (Coffee Making) This can refer to moka pots or "espresso machines" that rely on steam pressure solely to push water through a bed of coffee.

Most of the typical $40 to $80 espresso machines you may see at department stores are steam pressure espresso makers. They are essentially self-contained, electric moka pots.

Also called steam espresso.

Steam Valve: (Espresso Machine Component) this is the valve you control with a steam knob, that allows steam to be released from an espresso machine's internal boiler or thermoblock.

Steam Wand: (Espresso Machine - Component) The small pivotal protruding pipe on espresso machines that provides live steam for the milk-frothing operation. It is controlled by a steam knob that opens and closes the steam valve inside the machine.

Steamer Sweat: (Export - Trade) An insurance term meaning damage to coffee from sweat generated by the heat in the hold of a vessel.

Steaming Pitcher: (Coffee Making) See Frothing Pitcher

Steep: (Coffee Making) A method of making a coffee beverage where ground coffee is soaked in hot water at a temperature just under the boiling point to steep the coffee flavours from the grounds.

Stenophylla: (Botany). Coffea stenophylla G. Don. A cultivar grown in Brazil, Guinea, Sierra Leone and Ivory Coast and is resistant to the “leaf miner” disease and to lack of water. It is a coffee variety that is not grown commercially in large quantities. Its comparable odour like tea makes it unpopular with the tasters. Common names are Highland coffee, Narrow-leaf coffee and Sierra Leone coffee.

Stinker: (Grading) A coffee cherry that has been picked in an over ripe/black bean state. The coffee seeds have gone rotten in the fruit or in the processing and produce an unpleasant or even foul taste. Beans that get stuck in a pulper, or fermentation tank, too long are likely to become stinkers. One or two stinker beans can spoil a whole batch of coffee.

Straight Coffee: (Grading) See - Single-Origin Coffee

Strawy: (Cupping) A taste taint with a distinct hay-like character. It describes the loss of organic material from the green coffee beans while in storage, often occurring in the aging process after harvesting.

Strictly Hard Bean: (Grading) (S.H.B.) The highest grade for Costa Rica and

Guatemala green coffee beans traded on the Tokyo Grain Exchange. Usually refers to coffee beans grown above 3,900 feet (1,180m). Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations.

The inherent consistency and taste attributes of high grown beans makes them more

desirable, and generally more expensive, than coffees grown at lower elevations.

Synonymous with "strictly high grown (SHG)".

Strictly High Grown: (Grading) (S.H.G.) The standard grade for Nicaragua but the highest grade for Mexico, Haiti, El Salvadorian and Honduras green coffee beans traded on the Tokyo Grain Exchange.

Strictly Soft Bean: (Grading) Strictly Soft (SS) beans are grown at relatively low

altitudes (under 4,000 feet). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. Strictly Soft Arabica beans have a more rounded flavor compared to the generally more flavorful and dense Arabica beans grown at higher elevations.

Stripping: (Farming) In harvesting terms it consists of removing everything on the branch by hand: (ie. ripe cherries, flowers, unripe cherries, and black, over-ripe ones) Practiced in some African regions and in Brazil but generally with poor quality results.

Strong: (Cupping) The degree of presence of various taste defects or virtues or relative proportion of coffee solubles to water in a given brew

Style: (Cupping) A term used to describe the appearance of the whole coffee bean.

Stylus: (Espresso Machine – Component) See - Steam Wand

Sufis: (History - Drink) Under the name of the Shathilya order they are recognised as the first uses of coffee. They are known to have created a drink from the coffee cherries as a stimulant to help them stay awake during their late night Thika (remembrance of God) ceremonies. The Egyptian Dhul-Nun is generally considered to be the founder of this Muslim mysticism.

Sulawesi Toraja: (Brand) Formally called Celebes Kalossi it is the market name for coffee beans grown in southwestern Sulawesi (formerly Celebes), Indonesia. Kalossi is the name given by the Dutch to the southern part of the island. Coffee grown here possesses a deep rich body and flavour with low acidity.

Suleiman Agha: (History – Writing) See - Agha Suleiman

Sulfurous compounds: (Chemistry) This family of compounds forms the basis of coffee aroma. These include strong smelling mercaptans like onion, garlic, and even sweet, honey-like aromas.

Sultan Selim I: (History) After conquering Egypt in 151, brings coffee to Constantinople.

Sumatra: (Region) Two of the world's best and most famous coffees come from Sumatra: Mandheling and Ankola. Both are semi-dry processed coffees grown in west-central Sumatra near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling is known for its herby aroma, full body, low acidity, and a rich smooth flavor.

Sun Drying: (Green Bean Processing) The traditional way in which coffee beans are dried on small farms. Drying coffee directly after picking (in the dry method) or after fruit removal (in the wet method) by exposing it to the heat of the sun. The coffee is spread and raked in thin layers on drying racks or patios. It is the more traditional alternative to machine drying. Provision is made to protect the beans from rain, usually in the form of movable roofs over the platforms. It takes from four to six days to completely dry the coffee beans when sunny weather prevails.

Sun-grown coffee Farming: (Farming) Super-intensive (5,000trees/ha) specialized coffee plants requiring high doses of agro-chemicals that is not grown under a shade canopy. Arabica coffee is traditionally grown in shade in many (but not all) parts of

Mexico, Central America, Colombia, Peru, and Venezuela, and in some other parts of the world, including India and some regions of Indonesia and Africa.

Super automatic: (Espresso Machine Component) A class of espresso machine that can grind, dose, tamp, brew, and eject a spent puck, all with one push of a button. Some commercial super automatics can also steam milk automatically, depending on your brew selection. The Saeco Royal Digital is an example of a super auto.

Supercritical carbon dioxide: (Decaffeination) The description of the point (72.8 atm 304.2 K) at which gaseous and liquid carbon dioxide become identical. The carbon dioxide becomes a supercritical fluid in that there is no distinction between the liquid and gas phases. This allow it to easily penetrate deep into the beans (gas property) and yet dissolve caffeine like a liquid.

Supremo: (Grading) This is the highest export grade of coffee shipped from some countries with Colombia being the most notable. The grade only contains flat beans and excludes any Peabody.

Sustainable Farming: (Farming) Defined by Mark Perkins, Elan as “Coffee which is cultivated, produced and marketed in a manner that respects and preserves the

symbiotic balance between ecosystems and cultures." See - Eco-Friendly/Eco Cultivated

Sweated coffee: (Marketing) A not widely accepted practice of submitting green coffee to a steaming process to give the beans a brown appearance. It is generally considered an adulteration of the coffee bean.

Sweating: (Green Bean Processing) This can occur when the volume of air in

mechanical drying is not sufficient to prevent condensation forming on the beans which will result in poor quality coffee being produced.

Sweaty: (Cupping) A coffee probably starting to fade because it has been stored for some time in less-than-ideal conditions and results in a distinct sweaty taste.

Sweet or Sweetness: (Cupping) One of the four basic tastes and includes solutions of sugars (sucrose, fructose and glucose), alcohols, glycols, and some amino acids. It describes a coffee that is free from harshness, contaminates, off-flavours and defects. It is smooth, palatable coffee with fruity, caramel or chocolaty flavors.

Sweetly Floral: (Cupping) A coffee taste creating fragrant sensations reminiscent of a flower such as jasmine.

Sweetly Spicy: (Cupping) A coffee taste like a spicy fragrance sensations reminiscent of a sweet spice such as cardamom.

Swiss water process: (Decaffeination) A trademarked 100% chemical free coffee decaffeination process where caffeine-free "flavor charged water" is used to extract the caffeine from green coffee beans. Since the flavor charged water is already saturated with flavor ingredients, only caffeine moves from the beans to the water. Activated charcoal rather than chemicals or solvents are used to remove the caffeine from the solution.

Syrupy: (Cupping) Description of a sweet, rich, and viscous mouthfeel.

Coffee - Ambrosia of the Gods

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Tachira: (Brand) A full bodied, sweet delicate coffee with rich acidity. It is grown in the west of the Venezuela state near the Colombian boarder. Coffees grown in this area

are grouped together under the marketing name of Maraciabos which they take from the port from where they are shipped.

Taint/Tainted: (Cupping) A unwanted slightly defective flavor caused by chemical changes in the coffee that happens during the growing, processing, or roasting stages.

Too much pulp in fermenting parchment, for example, will produce tainted coffee.

Takengon: (Region) A region of Sumatra (Indonesia) that provides an excellent organic coffee.

Tall: (Drink) (AKA Double or Grande): A larger portion (not necessarily twice the size), as in a Tall latte.

Tamilnadu: (Region) (formerly Madras) A respected coffee growing region in the south of India.

Tamp/tamping: (Coffee Making) The act of pressing and compacting a bed of loose, finely ground coffee into a portafilter in preparation for brewing espresso coffee to prevent channeling by the brewing water.

Tamper: (Coffee Making) Is the small pestle-like device with a round flat end used for compressing and distributing the ground coffee inside the filter basket in preparation for the coffee extraction process. This action ensures that there are no air pockets in the coffee so that the pressurized water cannot find the path of least resistance (channeling) at the edges of the coffee. Most commercial, prosumer, and high end consumer espresso machines use a 58mm tamper; other common sizes are 49mm, 53mm, and 57mm. Some tampers are attached permanently to the from of espresso grinders enabling you to handle the tamping operation with one hand.

Tangy: (Cupping) A taste sensation characterized by a predominantly darting, sour almost fruit like sensation along the sides of the tongue that is caused by a high-than-normal percentage of sugars. It is typical of unwashed Indian Arabica and high-grown Costa Rican coffees.

Tapachula, Chiapas: (Region) A coffee-growing area in the state of Chiapas in southern Mexico. The most noted beans are grown in the southeast corner of the state near the border with Guatemala. Tapachula coffees (named after the town) often display the brisk acidity, delicate flavor, and light to medium body of the better known

Mexican coffees of Oaxaca and Vera Cruz States. It has been gaining a reputation recently for its above average organic coffees. See - Chiapas

Tare: (Export - Trade) The net weight of the contents of the bag of coffee.

Tarrazu: (Brand) Coffee named after the town of San Marcos de Tarrazu. It is the market name for one of the Costa Rica’s and in fact the world’s better coffees. It is grown in rich volcanic soil in the south of the state at elevations of between 1,200 – 1,700m.

Tarry: (Cupping) A taste fault giving the coffee brew an unpleasant burnt character. It is said to be caused by excessive heat in the extraction process that has scorched the coffee proteins.

Tart: (Cupping) A taste sensation characterized by a predominantly puckering, sour sensation along the sides of the tongue. It is caused by a higher-than-normal percentage of sour acids.

Taste of the roast: (Cupping) See - Roast Taste/Roasty

Temperature Stability: (Coffee Making) The stability of critical temperature refers to the ability of the heating mechanisms in the espresso machine to maintain the water

temperature at the optimal level throughout the brewing process from the boiler to the grouphead. It is generally considered that the Electronic control maintains this

temperature stability at a more precise level than the Electro-mechanical system.

TGE: (Export - Trade) Acronym for (Tokyo Grain Exchange) where coffee futures are traded.

The Basics of Cupping Coffee: (Research) A book by Ted Lingle.

The Blue Bottle: (History – Coffeehouse) See - Kolschitzky, Franz Georg

The Illistrated Orinoco: (Histroy – Plant) See - Gumilla, Jose

The King's Arms: (Coffee House) In 1696 was the first coffee house opened in New York.

The Moka: (History -

Coffeehouse) See - Pino Riservato

The New and Curious Coffee House: (History) is issued at Leipzig by Theophilo Georgi, as a kind of organ of the first kaffee-klatsch. W1707—The first coffee periodical,

The Tea and Coffee Trade Journal Company: (Research) See – All About Coffee The Ultimate Coffee: (Research) A book by Kenneth Davids

Theatrum Botanicum: (History - Writing) This book contained the first botanical description of the coffee tree in English and was published by Parkinson in 1640.

Theophila, Georgi: (History - Writing) In 1707 he was the first to publish a gossip Coffee magazine titled “The New and Curious Coffee House”.

Thermoblock: (Espresso Machine - Component) A pressure casting metal aluminium block containing a large number of narrow channels inside that is built inside the boiler.

Cold water passing through the block will reach the required temperature for brewing by the time it passes out and into the shower of the group head. The block is heated by an external element and the thermal stability provided by a thermoblock is generally better than that provided by just the espresso machine boiler on its own.

Thermostats: (Espresso Machine Component) A temperature measuring device that is electrically, mechanically, or electronically controlled, and which activates and

deactivates a heating element to maintain a preset level.

Thin: (Cupping) The description of a coffee beverage that lacks flavor, body, acidity or substance.

Tico: (Botany) A cultivar of Coffea Arabica grown in Central America.

Timor Hybrid: (Botany) A variety of coffee tree that was found in Timor in 1940s and is a natural occurring cross between the Arabica and Robusta species. Cultivars

developed from this variety include, Catimor (cross of Timor hybrid & Caturra), Sarchimor (cross of Timor hybrid & Vila Sarchi), Costa Rica 95, IHCafe 90, Colombia (Timor hybrid 1343 derivative), Ruiru 11 (Kenya; cross of TH 1343 & SL28), Tupi, Obata (Brazil; Sarchimor), Ababuna (Ethiopia), Cauvery (India)

Tipo Gigante: (History - Inventor) See - Bezzera, Luigi

Tipping/Tipped: (Roasting) The name given to the charring of the little germ at the end of the green coffee bean that occurs during the roasting process. It is generally caused by the application of intense heat, too quickly. It produces a cereal-like taste taint.

TIPS: (History - Coffeehouse) Folklore has it that it was the coffeehouses of England that started the custom of tipping waiters and waitresses. People who wanted good service and better seating would put some money in a tin labeled "To Insure Prompt Service" - hence the name ‘TIPS’.

Toasty: (Cupping) A coffee with an appealing taste and scent that may bring to mind the smell of fresh toast.

Tobacco: (Cupping) An aroma descriptor, reminiscent of the odour and taste of fresh (not burnt) tobacco in brewed coffee. A tobacco-like taste is not necessarily

disagreeable and is found in various specialty coffees throughout the world. A tobaccoy taste or aroma should not be confused with characteristics of burnt tobacco (ash).

Tokyo Grain Exchange: (Export - Trade) The Tokyo Grain Exchange (TGE) was established in 1952. Producers, roasters, as well as fund managers and speculators trade Arabica and Robusta coffee contracts at this exchange.

Tone: (Cupping) This is the description of the appearance or colour of the coffee.

Tontine Coffeehouse: (History - Coffeehouse) This coffeehouse played an important role in the formation of the New York Stock Exchange.

Torrefaction Coffee: (Marketing) Roasted coffee beans that have been glazed with sugar. It is believed by some that this helps to preserve the freshness and aroma of the coffee bean. Still practiced and sold in Spain and South America.

Traditional Polyculture Farming: (Farming) This farming technique requires more

Traditional Polyculture Farming: (Farming) This farming technique requires more

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