The temperature of the frozen concentrate in the vacuum chamber is typically raised to just above freezing, yet the concentrate doesn’t melt due to the effect of the vacuum. Instead the solid ice becomes a vapor. Also see Instant Coffee.
This packaging is an inferior method of shipping freshly-roasted coffee beans because carbon dioxide and other gases emit from coffee beans for several days after roasting, and if these gases are not allowed to escape they will harm the delicate flavors of the coffee.
Neither is it good to leave the coffee unpackaged because it will cause the coffee flavors to degrade due to exposure to moisture, sunlight, and oxygen. Thus a valve-sealed bag is the preferred method of shipping freshly-roasted coffee.
Also see Valve-Sealed; Degassing; Packaging.
A valve-sealed bag is highly preferable for shipping and selling freshly-roasted coffee beans because carbon dioxide and other gases emit from coffee beans for several days after roasting, and if these gases are not allowed to escape (e.g., as in a vacuum-sealed bag) they will harm the delicate flavors of the coffee.
Neither is it good to leave the coffee unpackaged because it will cause the coffee flavors to degrade due to the exposure to moisture, sunlight, and oxygen. Thus a valve-sealed bag is the preferable method of shipping.
Also see Vacuum Sealed; Degassing; Packaging.
VANILLA AFFOGATO – See Espresso Cuisine.
VAPID – An undesirable coffee flavor characteristic/odor taint in brewed coffee, suggestive of cardboard. The vapid quality is caused by overexposure to oxygen and results in an adverse effect on particular organic materials that would normally exist in a gaseous state creating the coffee’s aromatic bouquet and nose.
Coffee attains the vapid taste fault either during a staling (oxidation) process after roasting (when oxygen and moisture penetrate the coffee bean fibers degrading the taste), or during holding after the coffee has been brewed. Also called Stale; Flat; One-Dimensional.
VARIETAL COFFEE (Variety; Coffee Varietal) – See Coffee Plant Varietal.
VARIETAL DISTINCTION (Varietal Character) – The distinct characteristics of a coffee plant/coffee bean varietal (cultivar) which distinguish it from other coffee plant/coffee bean varieties from other regions and also identify its own varietal distinguishing characteristics (e.g., flavors, aroma, acidity, body, sweetness/bitterness, finish/aftertaste). For example, a Kenyan coffee’s wine-like acidity.
If a coffee embodies the normative coffee flavors/aromas of the growing region (e.g., a Mexican Coffee tasting similar to Latin American Coffees), then it has less varietal distinction than a coffee which departs from the norm (e.g. a Sumatran coffee easily identified by its rich finish, heavy body, and full resonant character. Also see Coffee Plant Varietals.
VENEZUELA COFFEE (Venezuelan Coffee) – See Venezuela Coffee.
VIBRATORY PUMP – A type of pump found on most home espresso machines (consumer espresso machines), using a diaphragm which expands and contracts to create create the high pressure needed (e.g., 135 pounds per square inch) to brew espresso shot(s). Vibratory pumps may be provided with water from a reservoir on the espresso machine.
VIENNA ROAST – The stop temperature of a Vienna Roast is from 450 degrees to 455 degrees Fahrenheit. This dark commercial roast, which is significantly darker than an American Roast, is also called Italian Roast, or South Italian when it is used in espresso blends.
1) Brewed coffee topped with whipped cream.
- Coffee brewed from coffee beans that were given a Viennese Roast.
Also see Espresso Drink Recipes.
VIENNESE ESPRESSO – See Espresso Drink Recipes.
VIENNESE ROAST – This light, dark roast is darker than an American Roast though lighter than espresso level roasts such as Espresso Roast, French Roast, or Italian Roast. A Viennese Roast is a Medium-Dark Roast that denotes a stop temperature of about 440 to 445 degrees Fahrenheit.
A Viennese Roast is also called a Full-City Roast, Light French Roast, or Light Espresso Roast. Though a Viennese Roast will be less acidic than an American Roast the darker roast may also mask some of the coffee’s original flavors.
The Viennese Roast is one of the most common roasts for specialty coffees. The term Viennese Roast also may refer to a mixture of coffee beans that have been roasted to a typical American Roast mixed with coffee beans roasted dark brown. Also called North Italian Roast, particularly when it is used in espresso blends. Also see Medium-Dark Roast; Roasting Coffee.
VIETNAM COFFEE – See Vietnam Coffee.
VIETNAMESE STYLE COFFEE – This coffee beverage is a drip brew coffee produced by allowing hot water to drip through a metal mesh into a cup. The strong brew that is created is then poured over ice into a glass that contains sweetened condensed milk.
VILLA SARCHI COFFEE – A Coffea arabica coffee plant varietal (Coffea arabica var. villa sarchi) derived from the Bourbon varietal (Coffea arabica var. bourbon) in Costa Rica. Also see Caturra Coffee; Costa Rican Coffee.
VINTAGE COFFEE – Coffee beans that have been stored, sometimes for several years, in warehouses (either intentionally or inadvertently), creating a distinct coffee flavor characteristic/taste sensation due to an increase in the coffee’s body but a decrease in the coffee’s acidity.
This vintage quality is created by enzyme activity which causes chemical changes in the green coffee beans after harvesting and before roasting. Vintage coffee is also known as aged coffee, and is stored in warehouses, and aged longer than mature coffees or old crop coffees. Also see Old Crop Coffee; New Crop Coffee; Mature Coffee.
VIRTUAL COFFEE – See coffee websites.
VOLATILE AROMA COMPONENTS – Volatile chemicals which are extracted from roasted, ground coffee beans by adding hot water. Among the volatile aroma components extracted are ketones, esters, organic acids, mercaptans, and amines.
VOLATILE ORGANIC COMPOUNDS – Compounds such as sulfur which are found in fresh coffee and evoke a strong sensation when they enter the nasal passage and come into contact with the olfactory membranes.
VOLCAN SAN MARCOS COFFEE – Volcan San Marcos is the warmest and wettest coffee growing region in Guatemala, and also the first region to produce flowering coffee plants each year. Harvesting of coffee cherry (fruit) in Volcan San Marcos begins in December and continues into March.
The average annual rainfall where the coffee is grown at elevations between 4,000 feet and 6,000 feet above sea level is about 4,500 mm, with an average humidity of about 75% – the region’s climate is affected by the Pacific Ocean.
Coffee plant varietals grown in Volcan San Marcos include Bourbon (Coffea arabica var. bourbon), Caturra (Coffea arabica var. caturra), and Catuai (Coffea arabica var. catuai). Also see Guatemala Coffee.
VOLUMETRIC PUMP – A type of pump found on most commercial espresso machines, using a diaphragm which expands and contracts to create create the high pressure needed (e.g., 135 pounds per square inch) to brew espresso shot(s). Volumetric pumps may be provided with water from a reservoir on the espresso machine. Also called Rotary Pump.