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C1  ·  39 words

Coffee and tea in Italian

Roast, grind and extraction — and what it is that makes a cup taste bitter.

Practise this list

From these 39 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.

More about this list

La durezza dell’acqua reads straight across, and so does its first half: hard water is acqua dura. Then the opposite of it refuses to. Soft water in Italian is acqua dolce, sweet water, and the machine that makes it is l’addolcitore, the sweetener. Nothing is being sweetened. Dolce in Italian covers the whole idea of gentleness, of an edge taken off, which is why a slope, a climate and a light can all be dolce without any sugar in sight. The consequence for a reader is that one Italian adjective is doing the work of two English ones. Acqua dolce is soft water, low in calcium, the kind that keeps a boiler alive; and acqua dolce is also fresh water, the water of rivers and lakes, where English says « fresh » and never « soft ». Un pesce d’acqua dolce is a freshwater fish, not a fish out of a softened tap. Only what dolce is set against tells the two apart: durabeside a kettlesalatabeside the sea

The words

Adjective (2)

Grammar for these: Adjective agreement · Where the adjective stands

sovraestrattoover-extractedAdjectiveC1
Un caffè sovraestratto sa di amaro e di legno.An over-extracted coffee tastes bitter and woody.
sottoestrattounder-extractedAdjectiveC1
Un caffè sottoestratto resta acido e vuoto.An under-extracted coffee stays sour and empty.

Phrase (1)

di origine unicasingle originPhraseC1
Questo caffè è di origine unica.This coffee is single origin.

Noun (m) (14)

Grammar for these: Definite article: il, lo, la · Indefinite article: un, uno

il chicco verdethe green beanNoun (m)C1
Il chicco verde si conserva molto più a lungo.The green bean keeps for much longer.
il metodo lavatothe washed processNoun (m)C1
Il metodo lavato lascia un gusto più pulito.The washed process leaves a cleaner taste.
il metodo naturalethe natural processNoun (m)C1
Con il metodo naturale il frutto asciuga intero.With the natural process the whole fruit dries.
il profilo di tostaturathe roast profileNoun (m)C1
Il profilo di tostatura si annota curva per curva.The roast profile is written down curve by curve.
il primo crepitiothe first crackNoun (m)C1
Il primo crepitio si sente chiaramente.The first crack can be heard clearly.
il degasaggiothe degassingNoun (m)C1
Il degasaggio richiede qualche giorno.The degassing takes a few days.
il grado di macinaturathe grind sizeNoun (m)C1
Il grado di macinatura cambia tutto il resto.The grind size changes everything else.
il macinacaffè a macinethe burr grinderNoun (m)C1
Il macinacaffè a macine dà una polvere più regolare.A burr grinder gives a more even powder.
il rapporto tra caffè e acquathe coffee-to-water ratioNoun (m)C1
Il rapporto tra caffè e acqua si pesa, non si stima.The coffee-to-water ratio is weighed, not guessed.
il tempo di contattothe contact timeNoun (m)C1
Il tempo di contatto è più lungo con la macinatura grossa.The contact time is longer with a coarse grind.
il metodo a filtrothe pour-over methodNoun (m)C1
Il metodo a filtro chiede una mano ferma.The pour-over method asks for a steady hand.
il portafiltrothe portafilterNoun (m)C1
Il portafiltro va asciugato prima di riempirlo.The portafilter is dried before it is filled.
il corpo del caffèthe body of the coffeeNoun (m)C1
Il corpo del caffè si sente sulla lingua.The body of the coffee is felt on the tongue.
il grado della fogliathe leaf gradeNoun (m)C1
Il grado della foglia dice quanto è intera.The leaf grade says how whole the leaf is.

Noun (f) (22)

Grammar for these: Definite article: il, lo, la · Indefinite article: un, uno

l’essiccazione con la mucillaginethe honey processNoun (f)C1
L’essiccazione con la mucillagine sta tra i due metodi.The honey process sits between the two methods.
la miscela di caffèthe coffee blendNoun (f)C1
La miscela di caffè resta uguale tutto l’anno.The coffee blend stays the same all year round.
la tostaturathe roastingNoun (f)C1
La tostatura dura pochi minuti.The roasting takes only a few minutes.
la data di tostaturathe roast dateNoun (f)C1
La data di tostatura conta più della scadenza.The roast date matters more than the best-before date.
l’estrazione del caffèthe extraction of the coffeeNoun (f)C1
L’estrazione del caffè si ferma al momento giusto.The extraction of the coffee is stopped at the right moment.
la temperatura di infusionethe brewing temperatureNoun (f)C1
La temperatura di infusione scende in fretta nella tazza fredda.The brewing temperature drops quickly in a cold cup.
la durezza dell’acquathe hardness of the waterNoun (f)C1
La durezza dell’acqua spiega mezzo risultato.The hardness of the water explains half the result.
la preinfusionethe pre-infusionNoun (f)C1
La preinfusione bagna la polvere e la fa gonfiare.The pre-infusion wets the grounds and makes them swell.
l’immersione totalethe full immersionNoun (f)C1
Con l’immersione totale la polvere resta nell’acqua.With full immersion the grounds stay in the water.
l’erogazione dell’espressothe pulling of the espresso shotNoun (f)C1
L’erogazione dell’espresso comincia lenta.The pulling of the espresso shot begins slowly.
la pressaturathe tampingNoun (f)C1
La pressatura deve essere dritta.The tamping has to be level.
la canalizzazionethe channellingNoun (f)C1
La canalizzazione lascia passare l’acqua da una parte sola.Channelling lets the water through in one place only.
la crema dell’espressothe cremaNoun (f)C1
La crema dell’espresso sparisce dopo poco.The crema disappears after a short while.
la lancia a vaporethe steam wandNoun (f)C1
La lancia a vapore si pulisce dopo ogni latte.The steam wand is cleaned after every milk.
la microschiumathe microfoamNoun (f)C1
La microschiuma è lucida e senza bolle grandi.The microfoam is glossy and has no large bubbles.
la degustazione professionalethe cuppingNoun (f)C1
La degustazione professionale segue sempre lo stesso ordine.The cupping always follows the same order.
l’acidità del caffèthe acidity of the coffeeNoun (f)C1
L’acidità del caffè non è un difetto.The acidity of the coffee is not a fault.
la vivacitàthe livelinessNoun (f)C1
La vivacità si perde con il tempo.The liveliness is lost with time.
le foglie sfusethe loose leafNoun (f)C1
Le foglie sfuse hanno bisogno di spazio.Loose leaf needs room.
la raccolta del tèthe picking of the teaNoun (f)C1
La prima raccolta del tè è la più leggera.The first picking of the tea is the lightest.
l’ossidazione delle fogliethe oxidation of the leavesNoun (f)C1
L’ossidazione delle foglie si ferma con il calore.The oxidation of the leaves is stopped with heat.
l’infusionethe steepingNoun (f)C1
L’infusione troppo lunga rende il tè amaro.Steeping for too long makes the tea bitter.

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