A modern device for brewing coffee in a cylindrical chamber was developed in 2004.

A species of coffee most popular in the specialty market. Prized for its exceptional cup quality. Other species include robusta, liberica, et al.

Founder of Starbucks, became owner of Peet’s Coffee in 1984. An extremely influential person to the fundamental tenets of Cutbow.

Cutbow’s La Marzocco GB5 espresso machine. Che bella.

Cutbow’s 2016 Giesen w15 coffee roasting machine. Made in the Netherlands and lovingly named after Paul’s 3x great-grandmother.

Short for Con Safos. Loosely translated – with safety. An imprimatur to connote credibility and legitimacy of street art in Chicano neighborhoods. Used as a mark on Cutbow products, written material, and social media to indicate a seal of approval. c/s

A term of endearment for a cup of coffee. Listed on Cutbow’s menu to indicate the daily brew.

 The ripe fruit of the coffee plant, hand-picked before being taken to processing stations.

New Mexican colloquialism for the residual coffee grounds at the bottom of an empty cup of coffee. Arguably, considered a sign of good fortune rather than improper brewing technique.

An array of cups arranged for tasting purposes to accomplish quality assurance and ensure consistent roast results. Also used to taste sample roasts when selecting green coffee for purchase.

A large round spoon used at the Tasting Table. Usually accompanied by a spittoon. (see Slurp/Spit)

A brewing method using high pressure steam to extract a concentrated amount of liquor from finely ground coffee. A specific brew method, rather than a roast or bean blend. Often mispronounced expresso.

a plunger pot device for brewing coffee, first patented in 1852.

The man whom Cutbow Coffee is dedicated to.

 An enthusiastic and well-intentioned neophyte coffee roaster, usually paying more attention to a computer screen during the roast cycle than the coffee in the trier.

An old-school coffee roaster set in their ways. Usually identified by a telltale sign. (see sniff mark)

A stovetop espresso maker designed by Italian engineer Alfonso Bialetti in 1933.

The most traditional and antiquated method to prepare raw coffee for roasting. Ripe cherries are placed on raised beds to dry in the sun. Also known as Dry Process.

 The man who began the specialty coffee revolution. Born in Alkmaar Holland in 1920, founded Peet’s Coffee in Berkeley CA in 1966.

A custom cup of coffee, made to order with exacting parameters of preparation.

One of Starbucks’ first coffee roasters, currently Roastmaster Emeritus at Peet’s Coffee. The single most important source of inspiration for the coffee roasting philosophy of Cutbow. (See Rufus JR)

Cutbow’s proudly named house blend, celebrating a beautiful river in northern New Mexico flowing from the Pecos Wilderness to the Mora River.

A series of stages in the coffee roasting process, marked by time and temperature. (see Art of the Roast)

The trusty Probat 2 barrel sample roaster at Cutbow. Named for James Rufus Agee, a favorite author of Jim Reynolds.

 (also Tipped) A coffee roasting defect indicated by a visibly burnt surface resulting from improper heat application in the roaster.

 (also known as Wet-Hulled, Honeyed, Pulped Natural, or Washed Mild) A hybrid of sorts between Washed and Natural processes. The thick skin of the cherry is removed before the fruit is sun-dried on raised beds.

Using a spoon and spittoon, the professional coffee cupper’s preferred method of tasting. Not the most polite practice, but highly effective in evaluating the quality of coffee.

 A scar on the tip of a coffee roaster’s nose, a result of a burn made by holding the hot trier just a little bit too close.

A fermented or rotten coffee bean that has somehow escaped sorting. Not a common occurrence, but one that is painfully obvious on the Cupping Table.

A term of endearment for the building that Cutbow Coffee occupies at 1208 RGB in Los Duranes, one of Albuquerque’s oldest neighborhoods.

An herbal beverage infusion. Technically not tea, but similar and without caffeine. Cutbow offers two tisanes, Mora Valley Cota and Mariquita’s Blend.

 A trowel shaped tool located on the faceplate of a coffee roaster. Utilized to monitor roast progression by sight, smell, and sound of developing beans.

A manner of preparing raw coffee for eventual roasting. Cherries are pulped to remove skin, then placed in large vats of water to “wash” the thick mucilage away exposing the seed inside.

Master Roaster at Peets Coffee from 1980 – 2007. Shared valuable knowledge and technique with junior roasting staff at Peet’s Coffee.