U Roast 2

Your Home Coffee Roasting Guide – Because You Should Enjoy the Full Flavour of Freshly Roasted Coffee

P


Papua New Guinea
Papua New Guinea, a coffee-growing island near Indonesia, began cultivating coffee in 1937 with seeds imported from Jamaica’s Blue Mountain region. Papua New Guinea’s coffee is grown in the valleys of the western highlands in the area around Mt. Hagen, where rich soil and climate produce a mild and mellow coffee that many consider one of the world’s best. The country’s coffee is produced on small plantations within the rainforest.

PC (Poor Cup)
A term of the coffee trade that represents a low grade of coffee.

Peaberry
When the coffee fruit develops a single oval bean rather than the usual pair of flat-sided beans, the peaberry is created. Peaberries develop when only one of two ovaries in the flower become pollinated, producing one seed rather than two. Peaberry beans can either be allowed to remain mixed in with the normal beans or they can be separated during grading by slotted screens that allow only the peaberries to fall through. Tanzanian Peaberry.

Penny universities
After the first coffee house opened in London in the 17th century, coffeehouses became known as “penny universities” because, by paying one penny for a cup of coffee, a customer could learn more at the coffee house than in class. Among the coffee houses’ inspirations: The London Stock Exchange. Lloyd’s of London began as Edward Lloyd’s coffeehouse.

Poor Cup
A term of the coffee trade that represents a low grade of coffee.

PPKGO
See Gayo Organic Coffee Farmers Association.

Premium coffee beans
An estimated 20% of the world’s harvest is considered premium.

Processing methods
The mechanical mucilage wet method generally produces the brightest, driest, and cleanest tasting coffees. Those processed by the ferment-and-wash wet method will be less bright and dry, but often fruitier and more complex. Coffees processed by the semi-dry and the dry methods tend to be fruitiest, most complex, and heaviest in body because the fruit residue remains in contact longer during drying.

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  1. Pingback: Coffee travelling – Africa (part 2) « U roast 2

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