A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z

 

A   [back to top]

 

Acidity A pleasing piquant or tangy quality characteristic of high-altitude coffees.  Acidity is a perceived taste quality - it is not a measure of pH.Citric, Malic and Lactic acids are three of the most pleasing and predominant of the hundreds of acids found in coffee.

 

Acidy A desirable taste that is nippy and sharp.

 

AftertasteThe mind's second opinion and lingering memory of a coffee.The nose and taste sensation after swallowing. Also: Finish

 

Air Roaster A roasting apparatus that utilizes forced hot air to simultaneously agitate and roast green coffee beans.    Also: Fluidized Bed Roaster; Fluid-Bed Roaster, Sivetz Roaster

 

Air Quenching The use of rapid airflow to stop the roast and cool the coffee upon the completion of roasting.

 

Alkaline A secondary taste sensation related to pungent.

 

American Roast A traditional term for a medium roast characterized by a moderately brown color and dry bean surface. Generally falls between 420 and 440 degrees F when reading bean temperature.

 

Appellation A distinct term denoting a geographic growing region having noticeably distinct flavor attributes.

 

Aquapulp Method A coffee-processing method in which the pulp or mucilage is scrubbed from the beans by machine.
 Also: Demucilage, Lavado, Washed Process, Wet Process.

 

Arabica A traditional species of coffee originating in Ethiopia .There are many varieties, including typical and bourbon.

 

Aroma The fragrance of brewed coffee.

 

B   [back to top]

 

Bag A burlap sack of coffee.Bag weight differs by country of origin, but is traditionally 132 or 152 pounds.    Also: Bale

 

Balanced Denoting a pleasing combination of two or more primary taste sensations.  Containing all the basic characteristics to the right extent and aesthetically pleasing.   Also: Round

 

Basic Tastes Sweet, sour, salty and bitter.

 

Batch Roaster Apparatus that roasts a given quantity of coffee at a time.  Unlike continuous roasters, batch roasters have an identifiable start and stop time to each roast.   Also: Continuous Roaster

 

Bean Probe Any measuring probe positioned on a roaster to enable the operator to read external bean temperature.

 

Bean Temperature The external temperature of the coffee bean during the roast cycle.  Generally used as the control temperature for the roasting process.

 

Bird Friendly A certification that designates that a coffee has been grown in accordance with the Smithsonian Institution's Migratory Bird Center 's guidelines, which help protect bird habitat through shade-grown coffee and other environmental focuses.

 

Bitter A harsh, unpleasant taste perceived at the back of the tongue.  All coffees have a slight bitterness that is characteristic of the roasting process and moderate bitterness can be balanced by sweetness.  Commonly found in dark roasts or overly extracted coffees.

 

Blend A mixture of two or more coffees that differ by growing regions, districts, farms, varietals, processing methods or roasts.

 

Body The tactile impression of the weight or viscosity of coffee in the mouth.   Also: Mouthfeel

 

Bouquet Usually a reference to an overall aroma impression of brewed coffee.  The total aromatic profile of the initial fragrance of the dry ground coffee plus the aroma of the brewed coffee and the nose impression when drinking.   Also: Fragrance

 

Bourbon A botanical variety of Coffea arabica that features broad leaves and small, dense fruit.

 

Bright Highly acidic leaving a dry aftertaste. Also: Dry

 

Breaking the Crust During cupping, the action of breaking apart the cap of coarse grounds on the top of a cup prior to tasting.

 

Buttery A full and rich flavor with an oily body or texture.

 

C   [back to top]

 

Caffeine (C₈H₁₀N₄O₂) A bitter white alkaloid found in coffee beans and leaves, having certain drug-like properties.

 

Caffeine Content The amount of caffeine in a product.One cup of coffee contains about 1.5 grains of caffeine.

 

Caffeol A volatile aromatic conglomerate formed during roasting.

 

Caramelized A burnt-like flavor, as in cooked/browned sugar.  A desirable taste note if complemented with a strong coffee flavor.

 

Caramelly The smell or taste of cooked sugars without any trace of burntness.

 

Carbon Dioxide Process (CO₂ Process) A decaffeination process involving soaking green beans in highly compressed CO₂ to extract the caffeine.  The caffeine is then removed from the CO ₂ using activated carbon filters and is reused to extract more caffeine from the coffee.

 

Catimor A modern variety of Coffea arabica that is a cross between caturra and a natural arabica-robusta hybrid.Designed to be high-yielding and disease resistant.

 

Catuai A modern variety of Coffea arabica that is a hybrid of mondo novo and caturra.  This high-yield plant can grow in high densities and is resistant to strong winds and rains.

 

Caturra A modern variety of the Coffea arabica species discovered in Brazil that generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional Arabica varieties.

 

Certification A way of showing that a coffee is grown, harvested, processed and/or roasted within the guidelines of a specific set of social or environmental values.  Can also be used to mean coffee that meets origin certification, national certification or other political district certifications.

 

Chaff Flakes of the innermost skin of the coffee fruit that remain on the green bean after processing, and which float free during roasting.

 

Chaff Collector The part of any roasting system designed to collect the chaff.Often, but not always, a cyclone configuration.

 

Cherry The fruit of the coffee tree.Each cherry contains two regular coffee beans or one peaberry.

 

Chocolately A positive taste or aroma reminiscent of unsweetened, semi-sweet or milk chocolate, cocoa and/or vanilla.   Also: Chocolaty

 

Cinnamon An underlying spice accent sometimes detected in the aroma.Also, a flavor nuance in light roasts.

 

Cinnamon Roast A traditional term for a very light roast, used mostly for cupping, with a final roast temperature around 420 degrees F.  There is very little or no oil on the bean surface.

 

City Roast A traditional term for a light to medium commercial roast.

 

Clean The term "clean cup" refers to a coffee free of taints or faults.  Does not necessarily imply clarity of flavor impression.

 

Cocoa Can be a positive attribute, when it has a sweetish chocolate smell, or a taint of completely stale roasted coffee.  Not to be confused with chocolately.

 

Coffee Blossom An aromatic scent found in ground coffee that is reminiscent of the white flowers of the coffee tree, similar to jasmine.

 

Coffee Classification A way of sorting, or grading, coffee that looks at a number of factors including quantity and level of defects, bean size and cup quality.Also: Coffee Grading

 

Coffee Oil The volatile coffee essence developed in a bean during roasting.

 

Coffee Trier A special pointed device for removing a sample of green coffee beans through the bag wall without opening the bag.  Also, as part of a roasting machine, a metal scoop that is used to catch small samples of roasting coffee for examination during the roasting process.   Also: Trier , Tryer

 

Complex Describes a balance and intensity of flavor.  The impression of a coffee with an interesting mix of flavors, undertones and aftertastes.  Also: Deep

 

Container A volume of measurement that equals about 40,000 pounds of coffee.

 

Cooling Tray A piece of equipment, usually circular and equipped with stirring arms, which agitates fresh-roasted coffee to cool it to room temperature and may be used to halt the roasting process in roasters not equipped with water quenching.

 

Creamy A measure of body somewhat less than buttery.

 

Creosoty A taste sensation related to pungent.A bitter, burnt vegetal taste found in the aftertaste of some dark-roasted coffees.Similar to tarry.

 

Cup of Excellence A coffee competition and auction, seeking the absolute highest quality single lot of coffee from a particular harvest, judged by national and international juries.

 

Cupping The sensory evaluation of coffee beans for flavor and aroma profile.  The beans are ground, water is poured over the grounds, and the liquid is tasted both hot and as it cools.

 

Cupping Spoon A spoon, about the size of a bouillon soup spoon, but perfectly round, used to taste coffee during a cupping session.Made of silver or stainless steel so as to have no flavor or aroma impact.

 

Current Crop Green coffee from the recent harvest available after processing.   Also: New Crop

 

D   [back to top]

 

Data Logger Equipment used to record the time and temperature data during the roast process.  May be PC, PLC or PDA based.

 

Data Logging The act of compiling time and temperature roast data in order to assist an operator in profile roasting.  May be manual or automated.

 

Decaffeination The process of removing the caffeine from coffee.

 

Degassing A natural process in which recently roasted coffee releases carbon dioxide gas.

 

Delicate Pleasing to taste or smell.A sensation that is mild, subtle and sometimes fleeting.   Also: Gentle, Mellow

 

Demucilage A procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in machines.                     Also: Aquapulp, Mechanical Demucilaging, Water Process, Wet Process

 

Double-Picked Coffee that has been hand-picked twice to remove imperfect beans, pebbles and other imperfections.

 

Drum Roaster A coffee roaster where the beans are agitated inside a metal drum.  The heat is provided by a flow of hot air through the drum, as well as by the hot metal of the drum.

 

Dry Highly acidic leaving a dry aftertaste Also: Bright

 

Dry Process Coffee process that involves harvesting and drying the beans while still in cherry.  Dry-processed coffees often have less acidity and heavier body than their washed counterparts.

 

Drying Cycle The first phase of the roasting process, when the temperature of the beans rises to 100 degrees centigrade.  During this phase, the beans change from a bright green color to a pale yellow.

 

E   [back to top]

 

Earthy A complex mustiness found in certain dry-processed, low-acid coffees.   Also: Dirty, Groundy

 

Environment Temperature/Drum Temperature Temperature in the roasting chamber during the roast cycle.Sometimes used as the control temperature.

 

Estate-Grown See Single-Estate

 

F   [back to top]

 

Fair Trade A certification that designates a coffee has been grown in accordance with the guidelines of the Fairtrade Labeling Organization.  These guidelines are geared toward providing a living wage to farmers in coffee cooperatives.   Also: TransFair USA, TransFair Canada

 

Fermentation The stage during the wet method of coffee processing when the sticky pulp is loosened from the skinned coffee beans by natural enzymes while the beans rest in tanks.

 

First Crack The second stage of coffee roasting.Once the beans reach 160 degrees centigrade, complex chemical reactions occur, which cause an audible cracking sound.

 

Flavor Profile The total impression of aroma, acidity, body, sweetness and aftertaste.  Usually described with specific major taste impressions.

 

Flavored Coffee Roasted coffee that has been mixed with flavoring agents.

 

Fragrance The smell of dry ground or whole bean coffee before brewing.   Also: Bouquet

 

French Roast A traditional term for a very dark roast, with a stop temperature around 460 to 465 degrees F.  In this roast, the beans are the color of bittersweet chocolate and are usually covered in oil.   Also: Dark Roast

 

Fresh A recent roast, often characterized by a distinctly pleasing aroma.

 

Fruity Denotes the aromatic scents of citrus or berry fruit in the cup.  Also, a flavor taint bordering on fermented.

 

Full Bag Coffee sold in its country of origin bag weight.  Generally 60 or 70 kilos.

 

Full City Roast A traditional term for a medium commercial roast, with a stop temperature around 440 to 445 degrees F.   Also: North Italian Roast

 

G   [back to top]

 

Geisha A variety of Coffea arabica that features large fruits and long, curvy beans.

 

Grade The level of quality given to a particular coffee based on factors such as defects, bean size and moisture content.  Can be seen a numbers (e.g. Grade 1), letters (e.g. Grade AA) or a combination of the two (e.g. 1AAA).

 

Green Coffee Unroasted coffee beans. Also: Raw

 

Green Coffee Association An association that works in conjunction with the coffee, sugar and cocoa exchange to help benefit the coffee industry.

 

H   [back to top]

 

Hard Bean (HB) A term used to describe coffees grown at relatively high altitudes, usually 4,000-4,500 feet.

 

Harrar Dry-processed, or natural, coffees of Ethiopia .  Grown in eastern Ethiopia near the city of Harrar , these coffees are usually fragrant and light-bodied with complex acidity.   Also: Harar, Harer, Mocha Harrar, Moka Harrar, Mocca Harrar

 

Heavy Quantitative term for body or mouthfeel.

 

Heirloom A species of arabica that is more variable and genetically closer to wild coffee than other cultivars.

 

Herby A taste sensation resembling the flavor or odor of herbs.

 

High-Grown Arabica coffees grown at altitudes of more than 3,000 feet.

 

Hulling The process of removing the parchment and silver skin from washed coffees just prior to milling.

 

I   [back to top]

 

Intensity Measure of the total impression of bouquet.

 

International Coffee Association (ICO) An intergovernmental organization for coffee that brings together producing and consuming countries to tackle the challenges facing the world coffee sector through international cooperation.

 

Italian Roast A traditional term for a darker commercial roast, with a stop temperature around 450 to 455 degrees F.  The beans are usually the color of milk-chocolate and are half-covered with oil droplets.   Also: Vienna Roast, South Italian Roast

 

K   [back to top]

 

Kosher Fit or allowed to be eaten or used according to the dietary or ceremonial laws of Judaism.  Certification for adherence to the laws governing kosher foods, including coffee.

 

L   [back to top]

 

Lemon The fresh zippy scent or flavor of lemon peel or zest found in coffee.

 

Licorice A candy-like smell or flavor found in coffee, characteristic of licorice root.

 

M   [back to top]

 

Malty A flavor fault that produces the odor of roasted cereal grains, walnuts or maple.

 

Maragogype A variety of Coffea arabica distinguished by extremely large, porous beans and low yield.  Also: Maragogipe, Elephant Bean

 

Mature Coffee Coffee held in a warehouse for two to three years.  Mature coffee has been held longer than old crop coffee, but not as long as aged or vintage coffee.

 

Mellow Used to describe a sweet coffee that is well-balanced with low to medium acidity.

 

Mild A taste sensation associated with mellow.A smooth and soft or sweet washed coffee.

 

Milling The mechanical removal of the entire dried fruit husk from dry-processed beans or the dry parchment skin from wet-processed beans.

 

Mondo Novo A modern coffee variety that is a natural hybrid between typical and bourbon.  Highly productive and disease-resistant.

 

Monsooned Coffee Coffee deliberately exposed to monsoon winds in an open warehouse to increase body and reduce acidity.

 

Mouthfeel Describes the sensation in the mouth of weight or viscosity.  Also: Body

 

Musty A smell associated with earthy.As a taint, the coffee will smell of a musty cellar.  Slight mustiness is not always a taint, especially in aged or monsooned coffees.

 

N   [back to top]

 

National Coffee Association (NCA) A trade association for the coffee industry.

 

Natural Process Coffee processing method that involves removing the husk or fruit after the coffee fruit has been dried.  By utilizing only ripe fruit and drying carefully, this method can produce coffees that are complex and fruity.

 

New Crop Green coffee from the recent harvest available after processing. Also: Current Crop

 

Nippy A taste sensation perceived from a very clean high-acidity coffee.

 

Nose The combination of taste and smell when swallowing coffee.  The aroma component of aftertaste.Most commonly caramelly, nutty or malty.

 

Nutty The aromatic sensation of roasted nuts, often found in brewed coffee.

 

O   [back to top]

 

Oily Term used to describe the surface of roasted coffee; denotes darker roasts.

 

Old-Crop Green coffee that has been held in a warehouse and is available in the later half of the harvest cycle, but still within the harvest year.

 

Organic A term used to describe coffee that has been certified by a third-party agency as having been grown and process without the use of pesticides, herbicides or similar chemicals.   Also: Certified-Organic Coffee, Organic Certified

 

P   [back to top]

 

Pacamara A variety of Coffea arabica that is a cross between maragogype and pacas.

 

Pacas A variety of Coffea arabica that is a cross between caturra and bourbon; produces good yields and can perform at medium to high elevations.

 

Parchment A thin, crumbly skin covering wet-processed coffee beans after they have been de-pulped and dried.   Also: Pergamino

 

Parchment Coffee Wet-processed coffee with the dried parchment skin still covering the bean.The parchment is removed by milling prior to roasting. Also: In Parchment, En Pergamino

Past-Crop Green coffee that has been held in a warehouse and is available from the previous harvest year.

 

Patio-Dried Coffee dried by exposing it to the heat of the sun by spreading and raking it in thin layers on open patios.  Also: Sun Dried

 

Peaberry A small, round bean formed when only one seed, rather than the usual two, develops in a coffee cherry.   Also: Caracol

 

Perforated Drum A type of drum roaster with a drum that is fully perforated on the sides.

 

Piquant A pronounced and pleasant pungent acidity; slightly tart or biting.

 

Pointed Coffee with a fine, acidic sharpness.

 

Processing The way in which coffee is prepared at origin.  The type of processing, such as washed or dry-processed, can determine the presence and strength of certain aromas and tastes in the coffee.

 

Profile An analysis of the temperature path of coffee during the roasting process, usually in the form of a time and temperature graph.

 

Profile Roasting The science of controlling the rate of heat transfer into the coffee during the roasting process, with the goals of repeatability and optimized flavor.  Also, as a verb, taking a measurable and repeatable action during the roast process to affect a change in the taste of the coffee by changing the roast profile.

 

Profile Roasting System A roasting control system utilizing electronic process control hardware to manipulate the burner, airflow and/or drum rotation speed.

 

Profiling The act of profile roasting and/or the act of making a hard copy profile of a roast temperature path, often in the form of a graph.

 

Pruny The fruit-like taste reminiscent of prune found in some dark-roast coffees.

 

Pulp The part of the coffee cherry that is removed during processing.   Also: Mucilage

 

Pulping Removing the outermost skin of the coffee cherry.

Pungent A primary taste sensation related to the presence of bitter compounds.Usually from phenolic compounds that range in taste from creosoty to alkaline.

 

Pyrolysis During roasting, the chemical breakdown of fats and carbohydrates into the delicate oils that provide the aroma and much of the flavor of coffee.

 

R   [back to top]

 

Rainforest Alliance A certification that designates that a coffee has been grown in accordance with the guidelines of Rainforest Alliance.  These guidelines are geared toward ecosystem protection and conservation, as well as sustainable social practices.

 

Resonant Descriptive term for a long, pleasing aftertaste. Also: Recurring

 

Rich Mainly a descriptor for bouquet.Also used to indicate depth and complexity of flavor, big pleasing aroma and full body.

 

Roast Initiation The third stage of roasting, when beans swell to around 150 percent of their normal size.  Elements within the beans begin to caramelize, giving the beans their brown color.

 

Roast Style The way in which coffee beans are roasted.  Can be described as light, medium and dark, as well as in traditional terms like Cinnamon and Full City .

 

Roasters Guild A trade guild of the Specialty Coffee Association of America consisting of specialty roasters dedicated to the craft of roasting quality coffee.

 

Robusta A high-bearing, disease-resistant coffee species that produces coffee with higher caffeine content than Coffea arabica.   Also: Coffea Canephora

 

Round Commonly used term for a balanced and rich coffee.   Also: Full

 

Rounded A quantitative descriptor for a moderate bouquet.

 

S   [back to top]

 

Salty One of the four basic taste sensations, yet saltiness rarely comes to the forefront in coffee taste.  When it does, it is just perceptible.

 

Second Crack The stage in roasting where the beans become brittle due to dehydration.  As a result, the beans crack and begin to carbonize, producing the burnt characteristics of extremely dark roasts.

 

Shade-Grown

 

Sharp Intense flavor taint resulting in salty and soury compounds.  Sharp towards salty is termed rough.  Sharp towards soury is astringent.  When used in reference to acidity, it can be a complimentary term relating to tangy and nippy.

 

Silverskin The thin, innermost skin of the coffee fruit.  During roasting, any silverskin left on the bean turns into chaff.

 

Single-Estate Term used to describe coffee produced by a single farm, single mill or single group of farms, and marketed separately from other coffees.   Also: Estate-Grown, Single-Farm

 

Single-Origin Term used to describe unblended coffee from a single country, region or crop.

 

Size Classification A way of sorting coffee by the size of the green bean.  The beans fall through screens with round holes of various dimensions.  Sizes range from 13, which is the smallest, to 20, which is very large.  Peaberries are sized with screens which have oval-shaped holes from 9 to 13.    Also: Screen Size

 

Slurp and Spit The term for slurping the coffee from the spoon, tasting it and spitting it out.

 

Smoky A taste sensation reminiscent of smoked food.Usually a positive descriptor, and more common in dark roasts.

 

Smooth A quantitative descriptor for moderately low-bodied coffee.  Also referring to a full-bodied, low-acidity coffee.

 

Soft Low acidity coffees that have a light or very light acidity just short of bland.  A mild coffee with a dry aftertaste.

 

Soft Bean Term used to describe coffees grown at lower altitudes.

 

Solid Drum A type of drum roaster that has a drum with solid sides.

 

Sour One of the four basic tastes; sweet, sour, salty and bitter.

 

Source The place of a coffee's origin.  Also used as a verb, as in "to source coffee" from a particular place.

 

Specialty Coffee Coffee that tastes good.Coffee produced with care and sophistication to achieve recognized quality.  Also refers to green coffee with a limited amount of allowable defects.

 

Specialty Coffee Association of America (SCAA) An association of specialty coffee roasters, wholesalers, retailers, importers, growers and manufacturers.

 

Spicy Said of aroma or flavor suggestive of spices.  Sometimes associated with aromatic, piquant or pungent.Suggesting cloves, cinnamon, nutmeg, etc.

 

Strength Usually a term quantifying brewed coffee.  Strength is conveyed through concentration of soluble solids in suspension, not the prominence of any one characteristic.

 

Strictly Hard Bean (SHB) Coffee grown above 4,500 feet.

 

Strong A term indicating strength derived from greater soluble solids in the extraction or intensity of any one characteristic of note.It is also used as an adjective to virtue or defect, as in "a strong sour taste" or " a strong fine aroma."

 

Sun-Dried Term used for coffee that is dried by exposing it to the heat of the sun by spreading and raking it in thin layers on drying racks or patios.

 

Sustainable Coffee A slightly vague description for coffees grown and sold in an environmentally and socially sustainable way.

 

Sweet One of the four basic tastes.  Also the recognition of sweetness or the absence of bitterness in a coffee.Said of a smooth, palatable coffee, free of taints or harshness.

 

Swiss Water Process A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam and activated charcoal.

 

T   [back to top]

 

Taint A negative taste, fragrance or aroma occurring anywhere in the coffee chain.

 

Tangy A somewhat sour and fruity taste sensation.

 

Tart A sour taste sensation between tangy and soury.

 

Taste The total sensory impression of the four combined basic tastes of sweet, sour, salty and bitter.

 

Terrior The personality and character in aroma and taste represented by a coffee's origin.An overall flavor profile common to a particular growing region, district, altitude or processing style.

 

Thick Term to indicate an extremely heavy body.

 

Toasty Having the aroma of fresh roast or fresh-baked bread.

 

Typica A botanical variety of Coffea arabica.  The trees are conical in shape and can reach heights of 15 feet.Widely considered to be the original arabica variety.

 

U   [back to top]

 

Umami Commonly called the "fifth taste," this word describes the flavor that is often thought of as pungent, savory, tangy or meaty.

 

V   [back to top]

 

Varietal Traditionally refers to the genetic subspecies of coffee based on location, such as Costa Rica or Colombia .  Today more commonly used to mean varieties of Arabica, such as typica and bourbon.

 

Velvety Heavy in strength and body, low in acidity.

 

W   [back to top]

 

Washed Process Post-harvest process of separating the seeds from the fruit before drying.  Most important is the intermediate step of controlled fermentation between the pulping and the rinsing and drying phase.  Properly washed coffees typical exhibit sweetness, clarity and good acidity.   Also: Aquapulp, Demucilage, Wet Process, Lavado

 

Water Process A trademarked decaffeination method that is similar to the Carbon Dioxide method, but instead of removing the caffeine with activated carbon filters, it is washed from the CO₂ with water in a secondary tank and is then recycled to extract more caffeine from the coffee.

 

Water Quench Using water to rapidly cool roasted coffee to prevent over-roasting and the loss of aroma.

 

Wet Process A type of coffee processing that involves removing the skin and pulp from the bean while the coffee fruit is still moist.In the traditional wet process, the coffee skins are removed, the skinned beans sit in tanks where enzymes loosen the sticky fruit pulp and then are washed.  In the demucilage method, the pulp is scrubbed from the beans by machine.    Also: Aquapulp, Demucilage, Wet Method, Washed Process

 

Whole-Bean Coffee Coffee that has been roasted but not yet ground.

 

Winey A bittersweet fruity quality characteristic of a fine red wine.  A sweet soury taste, sometimes used to describe acidity.

 

Woody A desirable scent or flavor reminiscent of a fine wood such as cedar or sandalwood.