C1 · 50 words
Coffee and tea in Spanish
Origin, roast, grind, brewing — four dials and one result.
El beneficio del café has nothing to do with profit, though the word is the same one. Beneficiar means to work something up into a usable state, and it is the ordinary term for two trades: getting the bean out of the cherry, and getting the metal out of the ore. El beneficio del mineral is ore dressing. So a bag marked beneficio lavado is telling you how the fruit was taken off, not what the farm earned. English keeps « benefit » for the good that comes to somebody and calls this « processing », which says nothing at all about what is done.
The words
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Phrase (38)
el grano de caféthe coffee beanPhraseC1
El grano de café verde se almacena un año.The green coffee bean is stored for a year.
la finca de origenthe farm it came fromPhraseC1
La finca de origen aparece en el paquete.The farm it came from is printed on the bag.
la altitud de cultivothe height it was grown atPhraseC1
La altitud de cultivo son mil quinientos metros.The height it was grown at is fifteen hundred metres.
el beneficio del caféthe working of the cherry into a beanPhraseC1
El beneficio del café puede ser lavado o natural.The working of the cherry into a bean can be wet or dry.
el secado al solthe drying of the fruit in the sunPhraseC1
El secado al sol dura dos semanas.The drying of the fruit in the sun takes two weeks.
la curva de tuestethe record of the roast from start to endPhraseC1
La curva de tueste se registra entera.The record of the roast from start to end is kept in full.
el primer crackthe first cracking of the beanPhraseC1
El primer crack marca el punto de no retorno.The first cracking of the bean is the point of no return.
la fecha de tuestethe day it was roastedPhraseC1
La fecha de tueste importa más que la de caducidad.The day it was roasted matters more than the use-by date.
el molinillo de muelasthe grinder with flat burrsPhraseC1
El molinillo de muelas da un molido uniforme.The grinder with flat burrs grinds evenly.
la uniformidad del molidohow evenly it is groundPhraseC1
La uniformidad del molido decide la extracción.How evenly it is ground decides the brew.
el rendimiento de extracciónhow much of the bean ends up in the cupPhraseC1
El rendimiento de extracción fue del veinte por ciento.How much of the bean ends up in the cup was twenty per cent.
la ratio de café y aguathe weight of coffee against the waterPhraseC1
La ratio de café y agua es de uno a quince.The weight of coffee against the water is one to fifteen.
el tiempo de contactohow long the water is on itPhraseC1
El tiempo de contacto son tres minutos.How long the water is on it is three minutes.
la temperatura del aguathe temperature of the waterPhraseC1
La temperatura del agua es de noventa y cuatro grados.The temperature of the water is ninety-four degrees.
el goteo lentothe slow pour over the groundsPhraseC1
El goteo lento saca más dulzor.The slow pour over the grounds brings out more sweetness.
la cafetera de émbolothe pot with a plungerPhraseC1
La cafetera de émbolo deja posos finos.The pot with a plunger leaves fine grounds behind.
la cafetera italianathe pot that screws togetherPhraseC1
La cafetera italiana trabaja por presión de vapor.The pot that screws together works on steam pressure.
la máquina de espressothe espresso machinePhraseC1
La máquina de espresso mantiene nueve bares.The espresso machine holds nine bars.
el prensado del caféthe pressing flat of the groundsPhraseC1
El prensado del café tiene que ser plano.The pressing flat of the grounds has to be level.
la crema del espressothe layer of foam on an espressoPhraseC1
La crema del espresso dura poco.The layer of foam on an espresso does not last long.
el vaporizador de lechethe steam wand for the milkPhraseC1
El vaporizador de leche se purga antes.The steam wand for the milk is blown through first.
el arte lattethe pattern poured into the milkPhraseC1
El arte latte no mejora el sabor.The pattern poured into the milk does not improve the taste.
la cata de caféthe tasting of coffeesPhraseC1
La cata de café se hace a sorbos ruidosos.The tasting of coffees is done with loud slurps.
el perfil de tazawhat the cup tastes ofPhraseC1
El perfil de taza es cítrico y floral.What the cup tastes of is citrus and flowers.
el cuerpo de la bebidahow heavy the drink feelsPhraseC1
El cuerpo de la bebida es ligero.How heavy the drink feels is light.
la acidez agradablethe acidity that is welcomePhraseC1
La acidez agradable recuerda a manzana.The acidity that is welcome is like apple.
el defecto de tazathe fault that reaches the cupPhraseC1
El defecto de taza venía del secado.The fault that reaches the cup came from the drying.
la hoja de téthe tea leafPhraseC1
La hoja de té entera sabe distinto que la rota.The whole tea leaf tastes different from the broken one.
el té verdethe tea that is not oxidisedPhraseC1
El té verde no se oxida.The tea that is not oxidised stays green.
el té negrothe tea that is fully oxidisedPhraseC1
El té negro se oxida por completo.The tea that is fully oxidised goes dark.
la oxidación de la hojathe oxidising of the leafPhraseC1
La oxidación de la hoja decide el tipo.The oxidising of the leaf decides the kind.
el tiempo de infusiónhow long the tea is left inPhraseC1
El tiempo de infusión son dos minutos.How long the tea is left in is two minutes.
la temperatura de infusiónthe temperature the tea is poured atPhraseC1
La temperatura de infusión es de setenta grados.The temperature the tea is poured at is seventy degrees.
el amargor del téthe bitterness of the teaPhraseC1
El amargor del té aparece al pasarse de tiempo.The bitterness of the tea comes of leaving it too long.
la tetera de arcillathe clay teapotPhraseC1
La tetera de arcilla guarda el aroma.The clay teapot holds on to the smell.
la infusión sin teínathe brew with no caffeine in itPhraseC1
La infusión sin teína se toma de noche.The brew with no caffeine in it is drunk at night.
el comercio justothe trade that pays a floor pricePhraseC1
El comercio justo garantiza un precio mínimo.The trade that pays a floor price guarantees a minimum.
la trazabilidad del granothe trail back from the bean to the fieldPhraseC1
La trazabilidad del grano llega hasta la parcela.The trail back from the bean to the field reaches the plot.
Noun (m) (8)
el lavadothe taking off of the fruit with waterNoun (m)C1
El lavado da una taza más limpia.The taking off of the fruit with water gives a cleaner cup.
el tuestethe roastNoun (m)C1
El tueste medio conserva la acidez.The medium roast keeps the acidity.
el desgasificadothe gas leaving the beans after roastingNoun (m)C1
El desgasificado necesita tres días.The gas leaving the beans after roasting needs three days.
el molidohow fine it is groundNoun (m)C1
El molido es demasiado fino para el filtro.How fine it is ground is too fine for a filter.
el prehumedecidothe first wetting that lets the gas outNoun (m)C1
El prehumedecido dura treinta segundos.The first wetting that lets the gas out lasts thirty seconds.
el portafiltrothe handle the basket sits inNoun (m)C1
El portafiltro se calienta antes.The handle the basket sits in is warmed first.
el canalizadothe water finding one way throughNoun (m)C1
El canalizado arruina la taza.The water finding one way through ruins the cup.
el dulzorthe sweetnessNoun (m)C1
El dulzor aparece al enfriarse.The sweetness comes out as it cools.
Noun (f) (4)
la subextracciónthe brew that stopped too soonNoun (f)C1
La subextracción sabe ácida y aguada.The brew that stopped too soon tastes sour and thin.
la sobreextracciónthe brew that went on too longNoun (f)C1
La sobreextracción deja la boca seca.The brew that went on too long leaves the mouth dry.
la microespumathe milk foam with no bubbles in itNoun (f)C1
La microespuma es brillante y sin burbujas.The milk foam with no bubbles in it is glossy.
la cafeínathe caffeineNoun (f)C1
La cafeína actúa a los veinte minutos.The caffeine works after twenty minutes.
This list belongs to Farming and food production — 14 lists and 700 words that can also be practised as a whole.
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