Raised beds describes a structure used to dry coffee beans when the cherries are still intact during the stages of processing that eventually end with end-consumers.
When coffee cherries are initially picked from the plant, the goal is to dry the coffee beans (seeds) after removing the cherry.
Depending on producer, a specified level of moisture must be removed from the coffee before they are ready to be moved to wholesalers or be exported.
The flow rate describes the time taken for hot water to pass through the coffee grind, and eventually into the cup.
For any types of beverages that uses an espresso base, the flow rate would play a part in brewing or mixing it. This includes doing a pour-over.
This means that that only type of coffee making that don’t reference the flow rate is via the full-immersion method where the steep rate is used instead.
The crema is the think layer of foam that sits on top of an espresso after it is extracted from an espresso machine.
The appearance of the crema can be use as an indicator of the quality of the espresso.
For example, coffee beans that are fresh are observed to produce more crema compared to those that are not as fresh. And the darker the crema, implies the darker the roast.
When an espresso is referred to as a god shot, it means that it is not only perfect, but out of this world.
The god shot is something that many baristas refuse to acknowledge because admitting the existence of it implies that the perfect shot of espresso is very much down to chance rather than science and skill.
This is because the god shot is very elusive and a lot of baristas never pull one off in their brewing career. Some might have achieved it but fail to recognize it.