Decaffeinated: For a coffee to be classed as decaf, it must have at least 97% of its caffeine removed. This process takes place before the beans are roasted, and enables individuals to cut down their caffeine intake without sacrificing the pleasure of enjoying a cup of coffee. Many consider decaffeinated coffee to taste identical to regular coffee, and studies have shown that it contains almost the equivalent number of antioxidants. 

Degassing: This is the natural chemical process that occurs within the coffee bean after it is roasted, during which trapped carbon dioxide inside the bean escapes. This process can take up to two weeks, and afterwards the coffee is deemed ready to brew. It is an important stage in the production of coffee, as coffee that is too fresh can be as bad as stale coffee. Degassing continues when the beans are packaged, and packets of coffee beans usually contain a small valve on the front to prevent the bag pressurising and bursting.

Degree of Roasting: Coffee beans are green before they are roasted, and the level to which they are roasted is important in determining the overall flavour of a bean. A light roast will have a much milder taste, whereas the intensity of the flavour of any given coffee increases when a bean is roasted darker at higher temperatures.

Dominican Republic: Alongside precious metals, bananas and other foodstuffs, the Dominican Republic also exports coffee, contributing a modest volume – less than 1% – to the world’s total production. That said, however, coffee production is an enormous industry on the island of Hispaniola, but the Dominicans drink so much of it that the majority is sold domestically. The Dominican Republic specialises in growing Arabica, and beans from the nation are celebrated for their rich aroma.

Doser: A receptacle attached to industrial grinders that stores ground coffee once the beans have passed from the bean hopper. 

Drip Coffee: A method of brewing which involves placing ground coffee on top of filter paper, before allowing water to slowly drip through the grounds. Gravity causes the brewed coffee to fall into a jug below. Drip-brewing is popular in North America, but a cup of coffee brewed in this manner is very different from an Americano!