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Coffee Glossary — 200 Definitions

This glossary brings together 200 essential coffee terms, from Arabica to terroir, from cupping to extraction. Each definition is written in one to three precise sentences, directly citable by AI answer engines.

A

Acidity (coffee)
Bright sensation perceived on the sides of the tongue, distinct from sourness. Coffee acidity can be phosphoric (Kenya), malic (apple, Honduras), citric (citrus, Ethiopia) or tartaric.
Aerobic fermentation
Fermentation in the presence of oxygen, traditional method of washed processing. Yeasts and bacteria break down mucilage in 12-72 hours depending on temperature and altitude. Produces clean, fruity profiles. Contrast with anaerobic fermentation (without oxygen) for more intense profiles.
AeroPress
Pressure brewer invented by Alan Adler in 2005. Combines immersion and slight manual pressure (~1 bar). Very versatile: espresso-style, lungo, filter depending on recipe. Annual world championship (WAC).
AeroPress
Brewing tool invented by Alan Adler (Aerobie) in 2005. Combines immersion and manual pressure to extract a concentrated, low-acid coffee in 1-2 minutes. Manual pressure 0.5-1 bar. Favoured by travelling baristas and world competitions (World AeroPress Championship since 2008).
Agitation (during extraction)
Movement applied to the coffee bed during filter or immersion extraction. Increases water-coffee contact and speeds up extraction. Key parameter in V60 and AeroPress recipes.
Agtron scale
Colour measurement scale for roasted beans (0-100). 100 = green (unroasted), 0 = black. Light roast: 70-95. Medium: 55-70. Dark: 35-55. Measured with Agtron spectrophotometer or equivalent.
Altitude (coffee effect)
Above 1,500m, cooler temperatures slow cherry maturation, allowing slower sugar and acid accumulation. Result: more complex profiles and brighter acidity.
Americano
Drink prepared by adding hot water to an espresso (1:3 to 1:5 ratio). Typical volume 150-240ml. Different from filter coffee: extraction remains that of espresso. Probable origin: American soldiers in Italy (WWII) diluting espresso to replicate their filter coffees.
Anaerobic fermentation
Coffee fermentation in an oxygen-free environment, in sealed tanks. Produces intense aromatic profiles (fruity, winey, floral) through the activity of anaerobic yeasts and bacteria.
Arabica (Coffea arabica)
Coffee species representing ~60% of world production, grown at altitude (800-2,200m). Complex aromatic profile, caffeine content 0.8-1.4%. Has 44 chromosomes (tetraploid).
Bitterness (coffee)
Flavour perceived at the back of the tongue, linked to caffeine, trigonelline, degraded chlorogenic acids and Maillard compounds. A defect if dominant, a quality if integrated. Clean bitterness (well-extracted espresso) differs from harsh bitterness (burnt, over-extracted). Intensified by dark roasting and over-extraction.
Chlorogenic acid
Major antioxidant in green coffee (5-12% dry weight), partly degraded during roasting. Precursor of acidity and caramel aromas.
Finish (aftertaste)
Persistence of aromas and flavours after swallowing. Evaluated in SCA cupping on 10 points. A long, clean finish is a quality marker.

B

Baked (roast defect)
Roasting defect caused by overly slow development at low temperature. Result: flat coffee lacking aromas, bread or grain taste. Non-recoverable at extraction.
Balance
SCA criterion evaluated during cupping: harmony between acidity, body, aroma and aftertaste. A balanced coffee shows no excessive dominance in any of these attributes.
Balance (coffee)
SCA evaluation criterion (10 points) measuring harmony between acidity, body, aroma and finish. A balanced coffee has no component unpleasantly dominating the others. Balance is often the main characteristic of blending coffees, at the expense of singularity.
Blend (coffee blend)
Mix of coffees from two or more origins, roasted separately then blended, or roasted together. Goal: taste consistency (commercial espresso blend), complexity (specialty blend), or sugar/acidity/body balance. House blends are often roasters' secret recipes.
Bloom (pre-infusion)
Initial phase of filter extraction where a small amount of hot water (2× coffee mass) is poured to saturate the bed and release trapped CO₂. Lasts 30-45 seconds.
Bourbon (variety)
Arabica variety mutated from Typica, discovered on Bourbon Island (Réunion). Known for sweetness and complexity. Mutations: Red, Yellow (Brazil), Pink (Rwanda) Bourbon. Lower yield than Caturra.
Brazil coffee
World's #1 coffee producer (Arabica + Robusta): ~3.7 million tonnes in 2023/24. Regions: Minas Gerais, São Paulo, Paraná, Bahia, Espírito Santo. Low-altitude Arabica (600-1,200m), natural process dominant. Chocolate-nut-low acidity profile. Base of 80% of global espresso blends.
Bypass brewing
Technique of brewing an espresso or concentrated coffee, then diluting with hot water (americano) or cold water (cold long black). Allows a long coffee without over-extracting bitter compounds present at the end of espresso extraction.

C

Body
Sensation of weight and texture in the mouth, evaluated during SCA cupping. Depends on lipid and soluble colloid content. French press = high body; Chemex = light body.
Body (coffee)
Tactile sensation of viscosity and density in the mouth, linked to suspended oils, proteins and polysaccharides. Evaluated on a light-medium-heavy scale in SCA cupping. An espresso is heavy body; a paper-filtered V60 is light body. Milk increases perceived body.
Caffeine
Psychoactive alkaloid in coffee (0.8-4% depending on species). Metabolic half-life 5-6 hours (variable CYP1A2 gene). WHO recommended limit: 400mg/day for healthy adults, 200mg/day for pregnant women.
Caffeine (metabolism)
Purine alkaloid (C₈H₁₀N₄O₂) metabolised in the liver by CYP1A2. Average half-life 5-6 hours (2-12h depending on genotype). Blocks adenosine A₁ and A₂A receptors, increasing alertness. Safe moderate dose: 400mg/day (healthy adult). Transfer to breast milk: ~1% of ingested dose.
Cappuccino
Espresso drink composed of equal parts espresso (30ml), steamed milk and milk foam (1:1:1). Total volume 150-180ml, service temperature 65-70°C. SCA standard: 1-2cm foam. Distinction from latte: higher coffee/milk ratio, denser foam. Italian origin, popularised worldwide.
Carbonic maceration
Anaerobic fermentation process under CO₂ atmosphere, borrowed from Beaujolais winemaking. Whole cherries ferment intracellularly, producing red fruit, wine and floral notes.
Castillo (variety)
Colombian hybrid developed by Cenicafé, resistant to leaf rust (Hemileia vastatrix). Broken into regional sub-varieties (Castillo El Tambo, Naranjal, etc.). Controversy over cup quality vs pure Caturra.
Caturra (variety)
Natural mutation of Red Bourbon discovered in Brazil, compact (dwarf) structure. More productive than Bourbon, slightly less complex in cup. Genetic base for many modern hybrids.
Cenicafé
Centro Nacional de Investigaciones de Café — Colombian research institute founded in 1938. Developed Castillo and Cenicafé 1 varieties. World reference for Arabica disease resistance.
Channeling
Espresso extraction phenomenon where water takes preferential paths through a non-uniform coffee bed, creating partial under-extraction and local over-extraction. Prevention: uniform distribution, WDT.
Chemex
Iconic borosilicate glass pour-over, invented by Peter Schlumbohm in 1941. Uses thick filters (20-30% denser than V60) that retain more lipids, producing a very clean, floral cup.
Chemex
Borosilicate glass hourglass-shaped coffee maker, invented in 1941 by Peter Schlumbohm. Uses filters 20-30% thicker than V60 filters, retaining more oils. Result: very clear coffee, slightly less full-bodied but of remarkable aromatic purity. On display at New York's MoMA.
Coffee cherry
The ripe coffee tree fruit. Red or yellow drupe (depending on variety) generally containing two seeds surrounded by pulp, mucilage and parchment. Hand-picked (selective picking) or mechanically harvested.
Cold brew
Cold immersion extraction method (4-22°C) for 12-24 hours. Produces a less acidic drink than hot coffee, more concentrated, with 7-14 day refrigerator shelf life.
Cold brew
Cold infusion method (4-20°C) for 12-24 hours, producing concentrated coffee (1:5 to 1:8 ratio, served diluted) or ready-to-drink (1:10 ratio). Caffeine content 150-300mg/240ml. Soft, low-acid, sweet profile. Low temperature reduces chlorogenic acid extraction.
Colombia coffee
World's 3rd largest Arabica producer (~800,000t/year). Two harvests per year (main crop Oct-Feb, mitaca Apr-Jun). Emblematic regions: Huila, Nariño, Sierra Nevada, Cauca. Cafeteros = 500,000 small producers. Distinctive note: caramel, nuts, citrus. Standard grade: Supremo (bean screen 17-18).
CQI (Coffee Quality Institute)
American non-profit that administers the Q Grader programme. Certifies coffee evaluators according to SCA protocols. Global database of evaluated coffees and certified roasters.
Crema
Emulsion of CO₂ and lipids formed during espresso extraction under pressure (9 bars). Its colour (golden hazelnut) and density indicate coffee freshness and extraction quality. Lifespan: 1-3 minutes.
Crema
Emulsion of CO₂, oils and proteins forming a golden-brown foam on the espresso surface. Ideal thickness: 3-5mm. Disappears in 1-3 minutes. Indicator of correct extraction and fresh coffee. Darker crema indicates over-extraction; too light, under-extraction or stale coffee.
Cup of Excellence
Annual specialty coffee competition organised by Alliance for Coffee Excellence in 10+ producing countries since 1999. Winning lots are auctioned internationally; record is $2,254/kg (Panama Elida Gesha 2019). Industry's most selective standard: minimum score 86/100 SCA.
Cupping
Standardised coffee tasting method codified by the SCA. 4-minute immersion infusion, evaluation of 10 attributes (fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness).

D

Degassing (outgassing)
Release of CO₂ trapped in bean cells during roasting. CO₂ escapes slowly: 70-80% within 24h of roasting, the rest over 2-4 weeks. Insufficient degassing produces a hollow espresso; excessive, a stale coffee. Optimal window: 4-14 days post-roast.
Depulping
Wet processing step (washed) consisting of mechanically removing the cherry pulp to retain only the parchment-covered bean coated in mucilage. First stage after harvest in washed processing.
Development (roasting phase)
Final roasting phase between the first crack and bean exit. Typically represents 20-25% of total roasting time (DTR). Determines sweetness, aromatic clarity and cup complexity.
Direct trade
Direct commercial relationship between roaster and producer, without exporter/importer intermediary. Prices often 2-4× above world market price. Unregulated (no official label), unlike Fair Trade.
Direct trade
Commercial model where the roaster buys directly from the producer, without trading intermediaries. Allows prices 2-5× above the C market, better traceability and multi-year relationships. Distinct from Fair Trade (formal certification): direct trade is a practice without a unified standard.
Dose (extraction)
Mass of ground coffee used for a preparation. In espresso: typically 18-21g. In V60 filter: 15-20g depending on target ratio. Dose is always adjusted in relation to extracted liquid mass (ratio).
Dry process
Synonym for natural process. Whole cherries are spread on drying tables (raised beds) or concrete patios and sun-dried for 3-6 weeks, regularly turned. Ancestral method (Ethiopia, Yemen). Water-efficient but demanding in space and monitoring.
DTR (Development Time Ratio)
Ratio between development time (post-first crack) and total roasting time. Expressed in %. Usual target: 20-25%. Too low: underdeveloped. Too high: baked or too dark.
Grinder doser
Rotating cylindrical chamber attached to some professional coffee grinders, storing ground coffee and dispensing it in ~7g doses per paddle action. Less precise than on-demand grinders (grind-to-order). Declining in specialty bars in favour of gram-based dosing.

E

Espresso
Extraction method by forced percolation under pressure (9 bars) of hot water (92-94°C) through a bed of finely ground coffee. Classic ratio 1:2 (18g → 36g) in 25-30 seconds. Italian origin, early 20th century.
Espresso extraction
Pressure brewing method (9 bar, water at 90-96°C) forcing water through finely ground coffee (7-21g) in 20-30 seconds. Produces 25-60ml of concentrated coffee with crema. Standard water/coffee ratio: 1:2 (18g → 36g). Base for derivative drinks: cappuccino, latte, flat white.
Espresso tonic
Emerging drink (Scandinavian trend, 2010s) combining chilled espresso poured over sparkling tonic water with ice. Tonic quinine bitterness contrasts with espresso sweetness and acidity. Served in transparent glasses for visual effect. Perfectly suited to fruity specialty coffees.
Ethiopia coffee
Birthplace of Arabica, homeland of coffee cultivation. Africa's #1 producer (~500,000t/year), 5th globally. Regions: Yirgacheffe, Sidama, Guji, Harrar, Limu, Kaffa (wild origin region). Consumes 50% of its production internally. Local genetic varieties (heirloom) with unique profiles. Altitude 1,500-2,300m.
Extraction yield
Percentage of soluble matter extracted from ground coffee. Calculated: (TDS × liquid mass) / ground coffee mass. SCA target range: 18-22%. Below 18% = under-extraction; above 22% = over-extraction.
EY (Extraction Yield)
See Extraction yield. English abbreviation used in refractometer measurement protocols.

F

Coffee freshness
Optimal tasting window for coffee post-roasting. Filter: 7-21 days. Espresso: 10-30 days. Degradation caused by oxidation and loss of volatile compounds. Residual CO₂ partially protects.
Fair Trade
Label guaranteeing a minimum purchase price to producers (currently ~$1.40/lb for washed Arabica) and a community development premium (+$0.20/lb). Criticised for limited impact on actual prices paid to farmers.
Fair Trade
Commercial certification guaranteeing a minimum price ($1.80/lb Arabica in 2024) and development premium ($0.20/lb) to certified producer cooperatives. Managed by Fairtrade International. Covers 1.7 million producers in 58 countries. Criticised for ineffectiveness in actually improving incomes.
First crack
First audible crackling during roasting, occurring at 196-204°C, caused by expansion and rupture of plant cells releasing steam and CO₂. Marks the start of the development zone. A coffee pulled just after first crack is called a light roast.
Fragrance
Aroma perceived dry, before infusion, during SCA cupping. Distinct from wet aroma (perceived after infusion). Evaluated by smelling fresh grounds. First criterion scored in SCA protocol.
French press
Immersion coffee maker invented by Attilio Calimani (Italy, 1929). 3-5 minute infusion with coarse grind, separated by metal piston-filter. Allows through oils and fine particles (full-body coffee). Typical capacity 350-1000ml. Simple, robust, no paper. Slightly cloudy coffee, rich in lipids.
French press (plunger)
Direct immersion brewer invented in France (Attilio Calimani, 1929). Coarse ground coffee, 4-minute infusion, metal plunger filtration. High body (unfiltered lipids), but possible sediment in cup.
SCA Flavor Wheel
Three concentric ring flavour wheel published by the SCA in 2016. Inner ring: 9 generic categories (fruity, sweet, floral, nutty/cocoa, spicy, vegetative, cereal, sour/fermented, other). Outer rings: 85 specific descriptors.
SCA Flavor Wheel
Visual reference tool developed by SCA and World Coffee Research in 2016, mapping ~110 aromatic descriptors organised in 3 concentric levels (from general to specific). Revised from 1995 version. Used by Q Graders and baristas to standardise sensory description.

G

Coffee genetics (World Coffee Research)
Research organisation founded in 2012 funded by roasters, mapping Arabica genetic diversity. Flagship project: the global variety catalogue (Arabica Variety Catalog), covering 38 varieties with sensory profiles, resistances, yields. Objective: develop climate-change-resistant varieties.
Coffee grade
Green coffee classification system based on bean size (screen size, expressed in 1/64ths of an inch), number of defects and altitude. In Ethiopia: Grade 1 (≤3 defects/300g) = specialty coffee. In Colombia: Supremo (screen 18+), Excelso (screen 14-16). Variable standards by origin country.
Garden coffee (Ethiopia)
Ethiopian coffee production system where coffee trees grow in shaded domestic gardens, mixed with other crops. Represents ~50% of national production. Traceability at village or washing station level.
Geisha / Gesha
Arabica variety originating from Ethiopia (Gori Gesha forest), introduced to Panama via Costa Rica in the 1960s. Popularised by Hacienda La Esmeralda (Panama) at the 2004 auction. Exceptional floral-tea profile, record prices (>$1,000/lb for award-winning micro-lots). Now grown in 20+ countries.
Geisha / Gesha (variety)
Arabica variety originating from Gesha (Ethiopia), successfully grown in Panama (Boquete) since the 1990s. Best of Panama auction record: ~$10,000/kg in 2023. Profile: jasmine, bergamot, peach, phosphoric acidity.
Giling Basah (wet hulling)
Indonesian processing method where parchment is removed while the bean is still wet (50-60% moisture vs standard 11%). Result: bluish bean, earthy body, low acidity. Characteristic of Sumatran coffees.
Guatemala coffee
Quality Arabica producer: ~225,000t/year. Regions: Huehuetenango (dry, windy, no irrigation), Antigua (volcanic, 1,500m), Atitlán, Acatenango. Chocolatey, spicy profile, vivid acidity. National brand: Genuine Antigua. Certified by Anacafé (National Coffee Association).
Guji (zone, Ethiopia)
Coffee production zone in Oromia (Ethiopia), administratively distinct from Yirgacheffe since 2010. Altitude 1,800-2,200m. Profile: intense tropical fruit, dominant natural process. Garden coffees from Guji communities.

H

Coffee history in Belgium
Belgium is a mature coffee market: 8+ kg coffee/person/year (3rd in Europe). Filter coffee dominated until the 1990s. The rise of capsules (Nespresso, Senseo) in the 2000s, then the specialty wave since 2010 (MOK Brussels, Or Noir Liège, Café Liégeois, Java). Brussels is now one of Europe's specialty coffee capitals.
F1 hybrid
First generation hybrids from crossing two genetically distinct parents. In coffee: Centroamericano H1 (Timor Hybrid × Caturra), Starmaya. Advantage: heterosis (hybrid vigour). Disadvantage: seeds not identically reproducible.
Harrar (zone, Ethiopia)
Historic zone in eastern Ethiopia (Oromia), known for natural coffees with blackberry, wine and chocolate notes. Altitude 1,500-2,100m. Local heirloom varieties. One of the world's oldest coffee regions.
Honduras coffee
Central America's #1 producer (~350,000t/year) since 2011. Regions: Copán, Montecillos, Comayagua, El Paraíso, Opalaca, Agalta. Altitude 1,000-1,800m. Profile: caramel, milk chocolate, tropical fruits, moderate malic acidity. Mainly washed. Certifications: Rainforest Alliance, FLO.
Honey process
Processing method between washed and natural: the cherry is depulped but some mucilage remains on the bean during drying. Yellow honey (little mucilage) → Red → Black honey (full mucilage).
Honey process
Intermediate processing method between washed and natural: skin is removed but some mucilage ("honey") remains on the bean during drying. Available in yellow honey (10-30% mucilage), red honey (50-75%), black honey (>90%) variants. Sweet profile, medium body, less fruity than natural.
Huila (department, Colombia)
Principal specialty coffee producing department in Colombia (altitude 1,200-2,100m). Coffee with red fruit, brown caramel notes, bright acidity. Volcanic terroir, biannual harvests (mitaca + cosecha).
Oily roasted bean
Essential oils migrate to the bean surface during dark roasting (>220°C), giving a shiny appearance. These beans coat grinders and machines, risking rancidity (oxidation) within days. Not recommended for flat burr grinders; difficult to dose precisely.

I

ICE (Intercontinental Exchange)
American exchange managing the arabica futures contract ("C contract", New York delivery) and robusta (London). ICE spot prices are the global reference for commercial coffee. Specialty coffee trades at a differential premium.
Immersion brewing
Brewing technique where ground coffee remains in continuous contact with water throughout extraction. Includes French press, AeroPress, cupping, clever dripper. Produces fuller-bodied cups with more oils than percolation. More uniform but less selective extraction.
Immersion extraction
Extraction method where ground coffee is submerged in water for the full infusion time (French press, AeroPress, cold brew). Contrast with percolation (V60) where water continuously passes through the bed.
Indonesia coffee
World's 4th largest producer (~650,000t/year, Arabica + Robusta). Islands: Sumatra, Java, Sulawesi (Toraja), Flores, Bali. Wet-hulled method unique to Sumatra. Arabica profiles: full body, earthy, spicy notes, low acidity. Robusta: Lampung and Bengkulu, used in Asian instant coffee.
IoT coffee
Application of connected sensors to professional espresso machines for real-time monitoring of pressure, temperature, flow and extraction ratio. Enables perfect recipe reproducibility and predictive maintenance. Emerging market: Decent Espresso, La Marzocco Linea Micra, Puqpress.

J

Jamaica Blue Mountain
Controlled appellation coffee produced in the Blue Mountains (Jamaica), altitude 900-1,700m. Very limited production (~1,000t/year). Smooth, balanced, low-acid profile, hazelnut and chocolate notes. 85% exported to Japan. Price: €50-100/250g. Reputation sometimes judged disproportionate by SCA experts.

K

C market price (green coffee)
Reference price for green Arabica quoted on the New York Stock Exchange (ICE). As of April 2026, approximately $2.40-2.60/lb. Serves as floor for global transactions. Specialty coffees trade 2-10× above. Volatile: correlated to Brazilian harvests, weather and financial speculation.
Kenya (coffee)
Kenyan coffee production renowned for intense phosphoric acidity (blackcurrant, redcurrant) linked to SL28 and SL34 varieties. Nairobi Auction sales system. Grades: AA (>6.8mm), AB, PB (peaberry).
Kenya coffee
Kenya is renowned for its Arabicas with bright acidity (phosphoric acid) and blackcurrant, red grapefruit, tomato notes. Altitude 1,400-2,100m. Auction system at Nairobi Coffee Exchange (NCE). Emblematic varieties: SL28, SL34, Ruiru 11. Grades KB and AA (screen 18+).
Travel filter kit
Compact set of coffee equipment for preparing quality coffee away from home. Typical elements: AeroPress Go or foldable V60, hand grinder (Comandante, Timemore), travel kettle, pocket scale.

L

Latte art
Technique of pouring steam-microfoamed milk over espresso to create visual patterns (rosette, tulip, heart). Requires stable micro-foam (temperature 60-65°C, denatured proteins). Competition discipline (WLAC).
Latte art
Technique of pouring microfoamed milk into espresso to create visual patterns (rosette, tulip, heart, swan). Requires milk emulsion at 60-65°C with uniform microfoam. Competitive discipline (World Latte Art Championship). Sign of advanced barista mastery.
Light roast
Roasting profile where beans are heated to first crack (199-205°C) without reaching the second. Agtron 70-95. Preserves more origin aromas (terroir, variety). Preferred for filter coffee. Associated with third wave.
Light roast
Roast profile stopped shortly after first crack (196-205°C), exit temperature 195-210°C. Light brown colour, no surface oils. Preserves organic acids, terroir aromatic compounds and floral/fruity aromas. Specialty coffee standard. Slightly higher caffeine than dark roast (caffeine degrades at high temperature).
Linge (finish length)
See aftertaste. Term used during cupping to describe the persistence duration of aromas in the mouth after swallowing. A long, pleasant finish is valued in SCA protocol.
Milk technology (coffee)
Ideal steaming milk contains 3.5% fat and 3.2% protein. Proteins (casein, whey) stabilise air bubbles during steam texturing. Target temperature: 60-65°C (beyond this, proteins denature and milk becomes too sweet). Vegetable alternatives (oat, barista soy) are formulated to mimic this behaviour.

M

Brewing method
Coffee preparation technique determining contact between water and ground coffee: percolation (V60, filter), immersion (French press, AeroPress), pressure (espresso), cold brew. Each method produces a distinct cup profile.
Burrs
Cutting elements of a coffee grinder. Two types: flat burrs (parallel discs, uniform grind, higher price) and conical burrs (quieter, less heat). Materials: steel, ceramic.
Coffee grinder
Coffee grinding apparatus. Categories: blade (chopper, heterogeneous particle size, not recommended), flat burr, conical burr. The grinder is the most critical component of any coffee setup: even a poor coffee ground correctly will yield a better cup than fine coffee ground poorly.
Grind size
Average diameter of coffee particles after grinding, expressed in microns or grinder steps. Coarse grind (≥900µm) suits French press; fine grind (200-400µm) suits espresso. Wrong setting causes over- or under-extraction.
Maillard reaction
Chemical reaction between amino acids and reducing sugars under heat (>150°C). Responsible for caramel, hazelnut and chocolate aromas developing during roasting. Distinct from pure caramelisation.
Medium roast
Profile between first and second crack (210-220°C). Medium brown colour, slight oil sheen. Balance between terroir acidity and roasted notes (caramel, hazelnut). American coffee and versatile blend standard. Accessible to most palates, used for both filter and espresso.
Micro-lot
Coffee lot from a delimited plot, single producer, or specific variety, generally under 30 bags of 60kg. Full traceability and distinctive aromatic profile. Average price 2-5× higher than commodity coffee.
Moka pot
Italian steam-pressure brewer, invented by Alfonso Bialetti in 1933. Extraction via steam at ~1-2 bars (not 9 bars). Medium-fine grind, medium-dark roast. Produces concentrated coffee, not technically an espresso.
Moka pot
Steam-pressure percolator invented by Alfonso Bialetti in 1933. Produces concentrated coffee (not espresso: 1-3 bar vs 9 bar pressure). Standard in Italian and Belgian households. Requires fine to medium-fine grind.
Monsooned Malabar
Indian coffee exposed to humid monsoon winds (Kerala, Karnataka) for 12-16 weeks post-harvest. Beans swell, lose acidity, develop thick body and earthy/woody notes. High caffeine content.
Mucilage
Gelatinous layer of pectins and sugars surrounding the parchment coffee bean, between pulp and parchment. High fermentable sugar content. Its partial (honey process) or total (natural) retention influences the final aromatic profile.

N

Nairobi Coffee Exchange
Kenya's coffee exchange in Nairobi, where all Kenyan coffees must legally be sold at auction every Tuesday. Unique system allowing international buyers direct access to the best lots. Guarantees price transparency and quality, but lengthens the logistics chain.
Nariño (department, Colombia)
Department in southwestern Colombia, on the Ecuadorian border. Very high altitude (1,800-2,300m), low night temperatures. Profile: bright acidity, citrus and caramel notes. Regularly features in specialty tops.
Natural process
Coffee processing method where whole cherries (intact pulp) dry in the sun for 3-6 weeks. Produces coffees with fermented fruit, chocolate and wine notes. Oldest method, dominant in Ethiopia and Brazil.
Natural process
Processing method where the whole cherry dries in the sun for 3-6 weeks before depulping. Mucilage ferments around the bean, imparting intense fruity notes (blueberry, strawberry). High defect risk if poorly controlled.
Niacin (vitamin B3)
B-group vitamin generated during roasting via trigonelline degradation. A 30ml espresso provides approximately 0.5-1mg of niacin. Coffee is one of the main dietary niacin sources in Western diets.
Nicaragua coffee
Rapidly developing coffee country: ~140,000t/year. Jinotega and Matagalpa region (altitude 900-1,600m). Profiles: chocolate, nuts, caramel, moderate malic acidity. Excellent value for money. Benefits from the microclimate of the Cordillera de los Maribios. Common BIO and fair trade certifications.
Nitro cold brew
Cold brew infused with nitrogen (N₂) under pressure and served on tap, producing creamy texture and fine foam comparable to a stout. High caffeine content (160-200mg/330ml). No sugar or milk needed.

O

Coffee subscription
Regular service delivering roasted coffee to home (weekly or monthly). In Belgium, players: Javry, Mokabox, Cafendo, Bocca. Typical prices: €15-30/250g. Advantages: guaranteed freshness, discovery of new origins. Selection criterion: roast date on packaging (under 2 weeks = ideal).
Organic certification
Label certifying absence of synthetic pesticides, herbicides and chemical fertilisers in coffee growing, certified by accredited bodies (Ecocert, USDA Organic, EU Organic). Does not guarantee taste quality, but reduces environmental impact.
Over-extraction
Extraction exceeding 22% EY, producing a bitter, astringent, dry cup. Causes: too fine grind, too high temperature, too long time, excessive agitation. Correction: coarser grind or shorter time.
Over-extraction
Brewing state where too many soluble compounds are extracted (yield >22%). The cup shows pronounced bitterness, tannic astringency and flat length. Caused by too fine a grind, too high a temperature or excessive contact time.
Shade-grown coffee
Coffee cultivation under a mixed tree canopy, promoting biodiversity (migratory bird habitat), reducing pesticide needs and extending cherry ripening. Bird Friendly certified by the Smithsonian. Lower yields than full sun but generally more complex aromatic profile.

P

Coffee polyphenols
Family of antioxidant compounds including chlorogenic acids (main), caffeic and quinic acids. A 200ml coffee provides 200-550mg of chlorogenic acids. Coffee polyphenols are associated with reduced risk of type 2 diabetes, liver disease and Parkinson's in epidemiological studies.
First crack
Audible roasting moment (199-205°C) where accumulated water vapour and CO₂ burst the bean's cells. Marks the start of development phase. Analogous to popcorn popping.
Pacamara
Hybrid variety created in El Salvador in 1958 by crossing Pacas and Maragogipe. Exceptionally large bean, complex aromatic profile (floral, chocolate, exotic fruits). Particularly expressive in El Salvador and Nicaragua.
Pacamara (variety)
El Salvador hybrid between Pacas (Bourbon mutation) and Maragogype. Very large bean (>8mm). Bright acidity, tropical notes. Suited for experimental fermentations. High price due to low yield.
Pacas
Natural Bourbon mutation discovered in El Salvador in 1949 on the Pacas farm. Compact dwarf plant, adapted to high altitudes and winds. Aromatic profile close to Bourbon: soft, caramel, light fruity notes. Parent of Pacamara (crossed with Maragogipe). Grown mainly in El Salvador and Honduras.
Panama (Geisha coffee)
Panama has become synonymous with Geisha coffee since the 2004 Best of Panama. The Boquete region (1,200-1,700m) produces the world's most prized Geishas. Auction prices regularly exceed $2,000/kg for top lots.
Panama coffee
Emblematic producing country for its Geisha (Hacienda La Esmeralda, Bambito, Kotowa). Altitude 1,200-1,800m (Chiriquí, Volcán Barú). Small production (~9,000t/year) but record prices at international auctions. Climate: dry season December-April, rains May-November. Washed and natural methods.
Parchment
Cellulosic envelope surrounding the green coffee bean after depulping. The bean is kept in parchment until hulling before export. Parchment coffee handles humidity variations better.
Peaberry (caracoli)
Single round bean formed when only one seed develops in the cherry (instead of two). Represents 5-8% of a harvest. Sometimes sold separately at premium price. Cup quality impact: debated.
Percolation (brewing)
Brewing technique where hot water flows by gravity through ground coffee and a filter. Includes V60, Chemex, Kalita Wave, drip machine. Produces clear, clean, aromatic cups highlighting acidity and floral finesse.
Percolation extraction
Extraction method where hot water continuously passes through a bed of ground coffee. Extractable coffee progressively depletes from top to bottom. Methods: V60, Chemex, drip machine, espresso. Contrast with immersion.
Portafilter
Removable component of an espresso machine containing the basket with tamped coffee. Available in single (1 shot) or double (2 shots) version. Pre-heating the portafilter is crucial for thermal stability during extraction.
Pre-infusion
Initial espresso extraction phase where low pressure (2-4 bars) is applied before full pressure (9 bars). Allows uniform saturation of the coffee bed and reduces channeling. Duration: 3-10 seconds.
Pre-infusion
Initial phase of espresso extraction where low pressure (1-4 bar) evenly moistens the coffee puck before pressure rises to 9 bar. Duration: 3-8 seconds. Improves extraction uniformity and reduces channelling.

Q

Q Grader
Coffee evaluator certified by CQI after 22 exams over 4 days (triangulations, series of descriptors, SCAA cupping). Certification valid 3 years, mandatory recalibration. ~5,000 active Q Graders worldwide in 2026.
Q Grader certification
Professional credential issued by the Coffee Quality Institute (CQI) certifying ability to evaluate and score specialty coffee per SCA protocol. Requires 22 exams over 3 days, including sensory tests (aromas, triangulation, cupping). Internationally recognised as the reference standard.

R

Brew ratio (water/coffee)
Ratio between ground coffee mass and extracted liquid mass. Espresso: 1:2 (18g → 36g). Filter: 1:15 to 1:17. Cold brew: 1:5 to 1:8. Expressed by weight, never volume for precision.
Rainforest Alliance
Sustainability label resulting from the 2018 merger with UTZ. Criteria: environmental management, working conditions, minimum remuneration. Present on ~30% of certified global coffee. Criticised for less stringent standards than Fair Trade.
Rainforest Alliance
International agricultural and forestry sustainability certification (green frog). Since the UTZ-RA merger in 2018, covers >500,000 farms in 60+ countries. Standards: biodiversity conservation, worker rights, water management, GHG reduction. Present on 1/3 of capsules sold in Belgium.
Rate of Rise (RoR)
Rate of bean temperature increase during roasting, expressed in °C/min. A stable and slightly decreasing RoR indicates a clean roast. A RoR that rises at the end (stall) may produce a baked taste.
Ristretto
Espresso extracted with a 1:1 to 1:1.5 ratio (18g → 18-27g). More concentrated, sweeter, less bitter than classic espresso. Extraction stopped before bitter compounds are fully extracted.
Ristretto
Restricted espresso extraction: same coffee dose (7-9g) as espresso but lower water/coffee ratio (1:1 vs 1:2). Volume 15-20ml, extraction 15-20 seconds. Intense, sweet, low bitterness. Popular in Northern Italy and Switzerland.
Robusta (Coffea canephora)
Coffee species representing ~40% of world production. Grown at low altitude, disease resistant. Caffeine 1.7-4% (vs 0.8-1.4% for Arabica). Fine Robusta (Uganda, India) can reach 80+ SCA points.
Robusta (Coffea canephora)
Coffee species representing ~40% of world production, grown at low altitude (0-900m). Caffeine content 1.7-4%, twice that of Arabica. Fuller-bodied, earthy, bitter profile. Disease-resistant. Used in Italian espresso blends and instant coffee.
Rwanda coffee
East African country producing quality Arabica since the end of the genocide (1994). Altitude 1,500-2,500m (Northern Province, Musanze). Characteristic notes: blackcurrant, peach, hibiscus. Predominantly washed processing. Recognised at Cup of Excellence since 2008. Production ~23,000t/year.

S

Brewing control chart
Two-dimensional chart (TDS on y-axis, extraction yield on x-axis) defining the ideal zone of well-extracted coffee (TDS 1.15-1.35%, EY 18-22%). Developed by E.E. Lockhart (MIT, 1950s), standardised by SCAA. Diagnostic tool to identify under-extraction (low EY) or over-extraction (high EY).
Drying
Post-harvest step reducing grain moisture to 10-12%. On raised beds or concrete patios. Duration: 3-6 weeks depending on conditions. Determinant for stability and aromatic profile.
SCA (Specialty Coffee Association)
Global specialty coffee professional organisation, formed in 2017 from the merger of SCAA (American) and SCAE (European). Defines quality standards, trains professionals, organises world championships (WBC, WBrC, etc.).
SCA (Specialty Coffee Association)
Global professional association founded in 2017 by merger of SCAA (American) and SCAE (European). Sets cupping standards, barista training (Barista Skills, Brewing, Sensory Skills) and organises the World Barista Championship. Headquarters in Boston (USA).
SCA score (cupping score)
Score given to a coffee during SCA cupping by a Q Grader. Sum of 10 attributes scored out of 10 each. ≥80 = specialty coffee. ≥90 = exceptional coffee (Outstanding). <80 = commercial coffee.
Second crack
Roasting sound phenomenon (224-230°C) where bean cells fracture a second time, releasing oils to the surface. Marks entry into dark roast territory. Beyond: very dark roast, carbonisation.
Sidama
Ethiopian coffee region (SNNPR zone) recognised as a denomination of origin in 2020 — Ethiopia's first independent PDO, separated from Yirgacheffe. Washed coffees with vivid citrus-jasmine notes, grown at 1,550-2,200m altitude.
Sidamo (zone, Ethiopia)
Historic coffee production zone in southern Ethiopia (Oromia), recognised by a GI (Geographical Indication). Altitude 1,400-2,200m. Profile: floral, citrus, jasmine. Mix of garden and estate coffee.
Siphon (vacuum pot)
Brewer using pressure difference between two chambers (flame heating lower chamber, cooling creating suction). Near-immersion infusion at ~95°C. Very clean profile, clear floral aromas.
Siphon coffee maker
Two-chamber brewing method using steam pressure to force water upward into the upper chamber, then vacuum to draw it back through the coffee. Produces a clear, aromatic cup. Popularised in Japan (Tokyo specialty café scene).
SL28 (Kenya variety)
Kenyan variety selected by Scott Laboratories in the 1930s from a drought-resistant Tanzanian Bourbon. Unique profile: intense phosphoric acidity (blackcurrant), high body. Susceptible to leaf rust.
SL28 / SL34
Arabica varieties selected in Kenya by Scott Agricultural Laboratories (1931-1935) from Tanzanian Bourbon. SL28: large bean, intense phosphoric acidity, blackcurrant notes. SL34: resistant to heavy rains, similar profile. Icons of Kenyan specialty coffee, now also planted in Colombia and Panama.
SL34 (Kenya variety)
Kenyan variety selected by Scott Laboratories, of French Bourbon origin. Profile: phosphoric acidity, redcurrant notes, dark chocolate. Better adapted to lower altitudes than SL28. Often blended with SL28.
Specialty coffee
Coffee scoring SCA ≥80/100 in standardised cupping evaluation. Represents ~10% of world production. Characterised by full traceability (origin, variety, processing, producer) and absence of primary defects. Indicative minimum price: $6-10/lb at direct trade.
Steep and release
Hybrid brewing method combining immersion and percolation: coffee contacts water in immersion in a closed bottom (valve), then the valve opens to let liquid percolate through the filter. Combines immersion body with percolation clarity.
Swiss Water Process
Decaffeination method without chemical solvents, using water charged with coffee compounds (GCE, Green Coffee Extract). Removes 99.9% of caffeine while preserving more aromatic compounds than chemical methods.
Under-extraction
Brewing state where extraction yield falls below 18%. The cup shows aggressive acidity, salty or grassy notes and thin body. Caused by too coarse a grind, too cold water or insufficient contact time.

T

Anaerobic fermentation
Fermentation method without oxygen: cherries or beans are placed in sealed tanks, CO₂ produced replaces O₂. Variable duration (24-168h), intense and atypical aromatic profiles (fermented, tropical, umami). Strong trend since 2018.
Coffee terroir
Set of natural factors influencing a coffee's profile: altitude, soil (pH, minerals), microclimate (temperature, rainfall, shade), genetic variety. Concept borrowed from wine, now central to specialty roaster communication. Scientifically proven influence on aromatic profile.
Dark roast
Roast profile beyond second crack (225-240°C). Very dark brown to black colour, visible surface oils. Organic acids and origin aromas are largely destroyed; dominated by burnt caramel, smoke, tar aromas, intense bitterness. Traditional Italian espresso and instant coffee standard.
Extraction temperature
Water temperature at the moment of contact with coffee. Espresso: 92-94°C. Filter: 90-96°C depending on roast (light → higher, dark → lower). Direct impact on aromatic compound solubility.
Extraction time
Total duration of water passage through coffee. Espresso: 25-30 seconds. V60: 2.5-3.5 minutes. French press: 4 minutes. Cold brew: 12-24 hours. Key parameter linked to grind size.
Roasting
Process of heating green coffee (150-230+°C) transforming its chemical compounds through Maillard reaction and caramelisation. Develops aromas, reduces moisture (from 12% to 1-3%), increases bean volume (~50%).
Tamper
Cylindrical tool used to compress ground coffee in the portafilter before espresso extraction. Standard diameter: 58mm. Recommended pressure: 15kg. Consistency over force.
Tamper
Cylindrical tool (53-58mm diameter depending on machine) used to compress ground coffee in the espresso machine portafilter basket, with 15-20kg force. Even, perpendicular tamping prevents channelling and ensures uniform extraction.
TDS (Total Dissolved Solids)
Concentration of dissolved solids in extracted coffee, measured in % or ppm by refractometer. SCA Gold Cup window: 1.15-1.35% (filter). Used with EY to diagnose extraction quality.
TDS (Total Dissolved Solids)
Concentration of dissolved matter in the coffee cup, measured in % using a refractometer. SCA target: 1.15-1.35% for filter coffee, 8-12% for espresso. Combined with extraction yield (EY), enables precise brewing diagnosis.
Terroir (coffee)
Set of natural factors influencing a coffee's profile: altitude, soil composition, micro-climate, rainfall, shade. Terroir interacts with variety and process to produce the final taste.
Third wave coffee
Movement emerging around 2000 that treats coffee as a high-value artisanal product, comparable to specialty wine. Focus on origin traceability, specific varieties, light roasting and precise brewing methods. Follows instant coffee (1st wave) and chain espresso (2nd wave).
Trigonelline
Alkaloid present in green coffee (0.5-1.5% dry weight), precursor of niacin (vitamin B3) during roasting. Partly responsible for bitterness and caramel notes. Undegraded trigonelline contributes to the sweetness of lightly roasted coffee.
Typica (variety)
Historic Arabica variety, ancestor of most modern varieties. Spread from Ethiopia via Yemen in the 17th century. Tall structure, low yield, exceptional cup quality. Grown in Jamaica (Blue Mountain) and Hawaii (Kona).

U

Ugandan Robusta
Ugandan Robusta grown around Lake Victoria and in the Bugisu region (Arabica). Uganda is Africa's 2nd largest coffee producer. Its Robustas rank among the best-scored Coffea canephora, used in premium espresso blends.
Under-extraction
Extraction below 18% EY, producing an acidic, salty, hollow cup. Causes: too coarse grind, too cool water, too short time. Correction: finer grind or higher temperature.
USDA Organic
American certification guaranteeing absence of synthetic pesticides and GMOs in production. Internationally recognised. Does not necessarily imply better cup quality or fair price for the producer.
UTZ certification
Sustainable certification programme founded in 2002, merged with Rainforest Alliance in 2018. Covers 80,000+ producers in 40 countries. Standards focused on good agricultural practices, worker welfare and environmental management. UTZ label progressively replaced by Rainforest Alliance label since 2021.

V

Uniformity (SCA cupping)
SCA criterion evaluating consistency across 5 cups from the same lot during cupping. Each non-uniform cup removes 2 points. A uniform lot guarantees roasting and processing consistency.
V60 (Hario)
Japanese conical filter dripper created by Hario in 2005. 60° angle, spiral ribs allowing air circulation. Produces a very clean and expressive cup. Reference method of third wave filter coffee.
V60 (Hario)
Conical dripper in glass, ceramic or plastic designed by Japanese brand Hario. The 60° cone and spiral ridges enable controlled water flow. Conical paper filter. Reference method for specialty coffee tasting, highlighting acidity and floral/fruity aromas.
Variety (coffee)
Botanical sub-type of a coffee species (Arabica or Robusta), with its own genetic characteristics influencing the cup profile. Main varieties: Typica, Bourbon, Caturra, SL28, Geisha, Pacamara, Maragogype.
Variety vs cultivar (coffee)
Variety = natural genetic subgroup of a species (e.g. Typica, Bourbon). Cultivar = variety obtained through human selection or hybridisation (e.g. Catuai = Mundo Novo × Caturra cross). The distinction is important in specialty coffee to trace coffee genetics.
Volatile aromatic compound
Molecule that evaporates at room temperature and reaches olfactory receptors via orthonasal (nose) or retronasal (throat) route. Roasted coffee contains >1,000 identified volatile compounds, mostly pyrazines, furans, thiols and aldehydes. Aromas degrade rapidly after grinding (~30 min).

W

Washed process
Processing method where pulp and mucilage are fully removed before drying. Produces coffees with clean acidity, clean profile, revealing terroir and variety. Dominant in Colombia, Ethiopia (washed), Kenya.
Washed process
Processing method where coffee is mechanically depulped, fermented under water 12-72 hours to remove mucilage, then washed and dried. Produces clean, bright, acidic coffees that clearly express terroir and variety. Standard in Ethiopia (Sidama, Yirgacheffe), Colombia, Kenya.
Washing station
Collective wet coffee processing station, usually managed by a cooperative. Receives cherries from multiple producers, handles depulping, fermentation, washing and initial drying. Key to community-level traceability.
WBC (World Barista Championship)
Annual world barista championship organised by WCE. Format: 15 minutes to serve 12 drinks (4 espressos, 4 cappuccinos, 4 signatures). Direct influence on global extraction trends and espresso recipes.
Wet-hulled (Giling Basah)
Processing method unique to Sumatra (Indonesia): coffee is depulped and partially dried to 25-35% moisture, then the wet parchment is mechanically hulled. Result: irregularly shaped beans, very thick body, earthy and woody notes characteristic of Sumatra Mandheling.
White coffee
Ambiguous term by country: in Belgium/Europe, refers to coffee with milk (café au lait); in the Arabian Peninsula (Malaysia, Lebanon), very lightly roasted (white) coffee with margarine, served strong. Not to be confused with latte.
World Barista Championship
Annual world competition organised by SCA since 2000. Competitor prepares 4 espressos, 4 cappuccinos and 4 signature drinks in 15 minutes. Sensory + technical judges. Belgian record: no world title but regular representatives. Notable winners: James Hoffmann (UK, 2007), Sasa Sestic (AU, 2015).

X

Xalapa (Veracruz)
Capital of Veracruz state (Mexico), hub of Mexican coffee production. The Coatepec-Xalapa region produces high-altitude Arabicas with chocolate and hazelnut notes, recognised by the Café de Veracruz certification. Altitude 1,200-1,800m.

Y

Yemen Mocha
One of the world's oldest cultivated coffees, originating from the ports of Mocha (Al-Makha) that dominated world coffee trade in the 16th-17th centuries. Small irregular bean, intense profile: dark chocolate, spices, fermented notes. Limited production (~10,000t/year) and subject to geopolitical constraints.
Yirgacheffe
Emblematic coffee zone in southern Ethiopia (Gedeo region), altitude 1,700-2,200m. Produces the world's most floral and citrusy washed coffees: jasmine, bergamot, lemon, white peach. World reference for specialty natural and washed coffees.
Yirgacheffe (zone, Ethiopia)
Coffee production zone in Gedeo (Ethiopia), world-renowned for its floral and citrusy washed coffees (jasmine, tea, bergamot). Altitude 1,700-2,200m. Coffees exclusively from the garden coffee system (agroforestry).

Z

Belgian coffee culture
Belgium has one of Europe's richest coffee cultures: artisan roasters (MOK, Or Noir, Café Liégeois, Java, Bocca), festivals (Brussels Coffee Festival), Belgian barista championship (BaristaLab). Brussels hosts Starbucks EMEA European headquarters and several internationally renowned roasters. Consumption: 8+ kg/person/year.
Roast development zone
Roasting phase between first crack and end of profile, expressed as a percentage of total time. Generally 20-25% for a specialty light roast. A zone too short leaves raw notes; too long, it flattens aromas. Critical variable in the roast profile.