EARTHY/EARTHINESS – A cellar-like or mushroomy, musty aroma/odor or taste reminiscent of wet soil/earth or humus; a dirt-like sensation. This quality may be desirable or undesirable depending upon its intensity as well as the personal preference of the person drinking the coffee. Similar terms are wildness and gaminess.
An earthy quality in a coffee is largely attributed to the absorption of organic material from the soil into the fats of the coffee beans during the harvesting/drying process. The earthy quality may be attributed in part to the coffee plant’s botanical origins.
At its worst, the earthy quality is an off-taste or flavor defects dominating the taste with a distinct harsh sour quality, and is derived from careless processing of natural (unwashed) coffees – reminiscent of molds and raw potato flavors that are considered very undesirable.
Some premium coffees, such as Ethiopian Harrar, will often have just a hint of earthiness, or wildness/gaminess. Italian roasters have been known to blend in just a small amount of Brazilian coffee into their espresso blends to add a hint of earthiness.
EASY SERVING ESPRESSO POD (ESE Pod; E.S.E. Pod) – See ESE Pods.
ECONOMY BLEND – A very inexpensive coffee blend often served in large institutions such as correctional facilities and hospitals.
ECUADOR COFFEE (Ecuadorian Coffee) – See Ecuador Coffee.
EFTA – See European Fair Trade Association.
EIGHT O’CLOCK COFFEE – See coffee companies.
ELEPHANT BEAN COFFEE (Maragogype Coffee) – A Coffea arabica coffee plant varietal (Coffea arabica var. maragogype) derived from the Typica varietal (Coffea arabica var. typica). The Maragogype varietal, known for its large coffee beans (elephant beans), grows taller than both the Typica and Bourbon varietals and grows best at elevations between 2,000 and 2,500 feet above sea level.
The varietal Maragogype was discovered in northeast Brazil near the town of Maragogipe, which is in the state of Bahia. The plant’s seeds (coffee beans) are also known as elephant beans, and they are large though relatively porous while the yield of Maragogype is relatively low.
The quality of the brewed coffee made from Elephant Beans provides a light, nutty taste, is somewhat distinguished in particular coffee markets. The varietal is now cultivated in various countries including Peru, Mexico, and Central America.
These Elephant grade coffee beans are taken from coffee cherry (fruit) in which two coffee seeds are joined in one cherry (a genetic defect). When these seeds part during handling there is a noticeable “ear” on each seed.
Also included in the Elephant grade are the large Kenya PB (Peaberry) beans and very large (bold) Kenya AA beans. Specifications for Elephant Grade (Kenya E Grade): Retained on 21; diameter 8.3 mm. Also see Kenya Coffee.
ELLIS COFFEE COMPANY – See coffee companies.
EL SALVADOR COFFEE (El Savadorian Coffee) – See El Salvador Coffee.
EM PERGAMINHO – Portuguese term referring to coffee beans at the parchment stage of coffee processing.
EN PARCHE – French term for coffee beans when they are at the parchment stage of processing.
EN PERGAMINO – Spanish term that refers to coffee beans at the parchment stage of coffee processing.
EQUAL EXCHANGE – See Organic and Fair Trade Organizations.
ESE PODS (E.S.E. Pod; Easy Serving Espresso Pod) – See ESE Pods.
ESPRESSO-BASED SPECIALTY COFFEE DRINKS (Espresso Based Specialty Coffee Drink; Espresso-Based Coffee Drink; Espresso Based Coffee Drink) – See Espresso Drink Recipes.
ESPRESSO BEANS – See Espresso Beans.
ESPRESSO BREVE – See Espresso Drink Recipes.
ESPRESSO BREWING – See Espresso Brewing.
ESPRESSO BREWING EQUIPMENT – See Espresso Machines.
ESPRESSO CON PANNA – See Espresso Drink Recipes.
ESPRESSO CREME – See Espresso Drink Recipes.
ESPRESSO CUBANO – See Espresso Drink Recipes.
ESPRESSO DOPPIO – See Espresso Drink Recipes.
ESPRESSO DRINK (Espresso Coffee Drink) – See Espresso Drink Recipes.
ESPRESSO DRINK (Espresso Coffee Drink) – See Espresso Drink Recipes.
ESPRESSO GROUP – The part of an espresso machine (espresso coffee maker) which the portafilter clamps into. Typically the group, also called the brew head or delivery group, sticks out the front of the espresso machine.
ESPRESSO GRANITA – See Espresso Drink Recipes.
ESPRESSO LUNGO – See Espresso Drink Recipes.
ESPRESSO MACCHIATO – See Espresso Drink Recipes.
ESPRESSO MACHINES – See Espresso Machines.
ESPRESSO MACHINE PUMP – See Pump.
ESPRESSO PODS (Espresso Brewing Pods; Espresso-Brewing Pods; Easy Serving Espresso Pods) – See ESE Pods.
ESPRESSO PULL – Refers to the process of “pulling” a shot of espresso, or making an espresso using an espresso machine (espresso maker).
The term “pull a shot” originates from the the early espresso machines (e.g., 1950s, 1960s) in which the operator (e.g., barista) needed to pull a lever to cock a spring in a piston group in order to effect the extraction of the espresso. Also see Espresso Brewing.
ESPRESSO RISTRETTO – See Espresso Drink Recipes.
ESPRESSO ROMANO – See Espresso Drink Recipes.
ESPRESSO SHOT – See Espresso Drink Recipes.
ESSENTIAL OILS – The volatile essence of the coffee bean. Essential oils develop in the coffee beans during the coffee roasting process. The essential oils are also called: Coffeol; Coffee Oils; Flavor Oils; Volatile Oils.
ESTATE GROWN COFFEE – Coffee that is grown (typically) on medium-sized farms that specialize in the cultivation of premium coffee (specialty coffee) which are often identified by the name of the estate rather than a market name or regional name.
ETHIOPIAN BEBEKA COFFEE (Ethiopia Bebeka Coffee) – Bebeka coffee is grown at elevations ranging from 3,000 feet to 3,900 feet. Bebeka coffee beans, along with Teppi coffee beans, are often used for blending and are known to offer a well-balanced cup of brewed coffee. Also see Ethiopian Coffee.
ETHIOPIAN COFFEE (Ethiopia Coffee) – See Ethiopian Coffee.
ETHIOPIAN DJIMMAH COFFEE (Ethiopia Djimmah Coffee; Ethiopia Djimah Coffee; Ethiopian Djimah Coffee; Ethiopia Djima Coffee; Ethiopian Djima Coffee) – See Ethiopian Djimmah Coffee.
ETHIOPIAN GHIMBI COFFEE (Ethiopia Ghimbi Coffee) – See Ethiopian Ghimbi Coffee.
ETHIOPIAN HARRAR COFFEE (Ethiopia Harrar Coffee; Ethiopia Harar Coffee; Ethiopian Harar Coffee; Ethiopia Harer Coffee; Ethiopian Harer Coffee) – See Ethiopian Harrar Coffee.
ETHIOPIAN HARRAR LONGBERRY COFFEE (Ethiopia Harrar Longberry Coffee; Ethiopia Harar Longberry Coffee; Ethiopian Harar Longberry Coffee; Ethiopia Harer Longberry Coffee; Ethiopia Harer Longberry Coffee) – See Ethiopian Harrar Longberry Coffee.
ETHIOPIAN HARRAR MOCHA COFFEE (Ethiopia Harrar Mocha Coffee) – See Ethiopian Harrar Mocha Coffee.
ETHIOPIAN HARRAR SHORTBERRY COFFEE (Ethiopia Harrar Shortberry Coffee; Ethiopian Harar Shortberry Coffee; Ethiopia Harar Shortberry Coffee; Ethiopian Harer Shortberry Coffee; Ethiopia Harer Shortberry Coffee) – See Ethiopian Harrar Shortberry Coffee.
ETHIOPIAN ILLUBABOR COFFEE (Ethiopia Illubabor Coffee) – Grown in the Illubabor region of Ethiopia at elevations between 4,400 feet and 6,000 feet above sea level, Illubabor coffee beans are often used in blends with Ethiopian Djimmah and other coffees.
ETHIOPIAN JIMMA COFFEE (Ethiopia Jimma Coffee) – See Ethiopian Djimmah Coffee.
ETHIOPIAN LEKEMPTI COFFEE (Ethiopia Lekempti Coffee) – See Ethiopian Lekempti Coffee.
ETHIOPIAN LIMU COFFEE (Ethiopia Limu Coffee) – See Ethiopian Limu Coffee.
ETHIOPIAN LONGBERRY HARRAR COFFEE (Ethiopia Longberry Harrar Coffee; Ethiopia Longberry Harar Coffee; Ethiopian Longberry Harar Coffee; Ethiopia Longberry Harer Coffee; Ethiopian Longberry Harer Coffee) – See Ethiopian Harrar Longberry Coffee.
ETHIOPIAN COFFEE CEREMONY (Ethiopia Coffee Ceremony) – See Ethiopian Coffee Ceremony.
ETHIOPIAN SIDAMO COFFEE (Ethiopia Sidamo Coffee) – See Ethiopian Sidamo Coffee.
ESPRESSO TAMPING/ESPRESSO TAMPER – See Tamping Espresso Coffee.
ETHIOPIAN TEPPI COFFEE (Ethiopia Teppi Coffee) – Teppi coffee is grown at elevations ranging from 3,600 to 6,200 feet above sea level and exhibits a distinct wildness that is characteristic of a good Ethiopian Coffee.
ETHIOPIAN YIRGACHEFFE COFFEE (Ethiopia Yirgacheffe; Ethiopia Yergacheffe Coffee; Ethiopian Yergacheffe; Ethiopia Yrgacheffe Coffee; Ethiopian Yrgacheffe; Ethiopia Yirga Cheffe Coffee; Ethiopian Yirga Cheffe Coffee; Ethiopia Yerga Cheffe Coffee; Ethiopian Yerga Cheffe Coffee) – See Ethiopian Yirgacheffe Coffee.
ETHYL ACETATE – A chemical decaffeination agent which is used to dissolve and extract caffeine from green coffee beans, or from the extract of roasted and ground coffee beans before the extract is converted to soluble form. Ethyl acetate is an organic solvent used in the Indirect Method of coffee decaffeination.
Ethyl acetate is a compound found naturally in many fruits including peaches, apples and pears. For this reason people sometimes refer to the decaffeination methods using ethyl acetate as “natural” methods but this may be somewhat misleading as it is a chemical.
EUROPEAN COFFEE FEDERATION – See Coffee Associations, Organizations, and Boards.
EUROPEAN FAIR TRADE ASSOCIATION – See Organic and Fair Trade Organizations.
EUROPEAN PREPARATION – The hand-preparation of coffee beans for brewing. This involves meticulously removing, by hand, any foreign matter (e.g., pebbles, twigs) as well as any imperfect or defective coffee beans.
EXCELSO COFFEE (Escelso Coffee) – See Colombian Excelso Coffee.
EXTRACTION/EXTRACTED – The act of drawing out the flavors and aromas from roasted, ground coffee. In espresso-making, extraction is the process of using pressure to force hot water from a boiler through a tamped bed of roasted, ground coffee.
EYE OPENER – See Espresso Drink Recipes.