COFFEE AND LANGUAGE
An attempt to make the language within coffee less pretentious and more understandable for newcomers to coffee as well as connoisseurs
VARIETY VS VARIETAL
In the intricate world of coffee terminology, the terms "varietal" and "variety" often find themselves entangled, creating a linguistic conundrum for coffee enthusiasts and professionals alike – and maybe especailly newcomers from the wine world. While the two words seem interchangeable, a closer look reveals a subtle yet crucial distinction, especially when discussing coffee strains (genetics).
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The Linguistic Dilemma: Varietal vs. Variety
In everyday language, it's not uncommon to hear both "varietal" and "variety" used to describe different variants of Arabica. However, in the realm of coffee taxonomy, precision matters. The confusion arises from the general use of "varietal" in the wine industry, where "varietal" correctly refers to a wine made from a single grape variety.
In contrast, when discussing coffee, the appropriate term is "variety". Coffee variety refers to a specific subcategory within the Coffea genus. For instance, Bourbon, Typica and Geisha are varieties of the Coffea arabica species. Each variety possesses distinct flavor profiles, growing conditions, and susceptibility to different diseases.
The Coffee Plant Lexicon: Clarifying Usage
To maintain accuracy and clarity within the coffee lexicon, it's essential to adopt the term "variety" when discussing different types of coffee plants. This linguistic precision should reflect the high standards that specialty coffee seeks to create in the industry. After all, some of the fundamental purpose of specialty coffee is, in fact and increasingly, to provide accurate information about the entire coffee supply chain, including the diverse world of plants, varieties and their characteristics. Furthermore, "varietal" is an adjective and therefore also, for logical reasons, cannot be a description for a being or thing.
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Conclusion: Embracing Precision in Coffee Terminology
In the ongoing dialogue about coffee, precision matters. By understanding the subtle linguistic nuances between "varietal" and "variety," coffee enthusiasts can contribute to a more accurate and informed discussion about their favorite beverage. So, the next time you find yourself in a coffee conversation, remember: it's not a varietal; it's a variety. And do remember to say it with a smug smile :)
COFFEE LANGUAGE –
ROAST LEVELS
Levels of roasting described as brewing methods? Bewildered?
As a consumer, when one buys coffee you typically see that different levels of roasting are linked with different brewing methods. For example, light-roasted coffees are often described as a filter coffee roast, while a darker roast is called an espresso roast. These are quite harmless categorizations, but they create problems in regards to what you should consider as a consumer, coffee drinker and coffee connoisseur.
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In theory, there is no "better" level of roasting for a specific brewing method - but there are reasons for the categorization. For example, it is, in practical terms, more difficult to brew espresso with lightly roasted coffee. However, it can easily be done; it simply requires the right knowledge and the right tools. Also, we emphasize that we do not undermine or ignore the benefits of flavor-profiling or designing roast profiles for specific brew methods, simply because a given coffee can be interpreted better by a specifc brew method (we of course do this ourselves at Tierra Kaffe) – and many roasteries do this with great success. We are simply trying to convey that roasteries more often than not communicate level of roast with the terms "filter roast" and "espresso roast".
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Thus, at Tierra Kaffe, we see no reason to hold on to this idea, that a certain level of roasting is better suited to a specific method of brewing. Instead, do choose the level of roasting based on what you like best! If you prefer nuttier notes, body, weight and bitterness, go for darker roasted coffees, and if you're looking for a more "clean" cup of coffee with higher levels of acidity and fruit, choose a lighter roast. Optimally, you choose a roaster according to their specialties in relation to the level of roasting.
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Roast level, whether it's called a light roast or a filter roast, should relate to your taste preferences, more than it is an arbitrarily encouraged method of brewing from the roastery (largely speaking).
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That is why Tierra Kaffe has chosen not to use these terms. Instead, we hope to be able in guiding you to some coffee experiences that match the flavors you prefer in the cup, and you can, without problems, explore our selection of roast levels that can be enjoyed across all brewing methods.
