A Complete Guide To Coffee Terms and Their Meanings.

A Complete
Glossary of
Coffee Terms
By Peter Baskerville
August 2009

Peter Baskerville 2009 Page 1 of 89
Front Cover - A ninth century book boarder from Tymms, W. R.: The Art of
Illuminating As Practised in Europe from the Earliest Times (1860) Public Domain
Coffee - This invigorating drink which drives sad care from the heart
A
A: (Grading) Capitalized letters that are used in coffee descriptors are grade indicators.
They are usually given to identify the size of the Arabica variety of coffee bean because
there is a general market belief that there is a correlation between been size and flavour.
(A is the grade used in India to identify its largest sized bean. Other grading includes
B & C. AA: This is the largest size grade used for coffees from Kenyan, Tanzanian,
and Papua New Guinea. AA+: The + indicates that the coffee bean has been grown
on an estate. This indicator is often used in Kenyas coffee grades. AAA: This is the
largest size grade of coffee beans given to coffee exported from Peru.)
Abd al-Qadir al-Jaziri: (History - Writer) A Muslim writer who compiled a work
entitled `Umdat al safwa fi hill al-qahwa in 1587 which traced the history and the legal
controversies surrounding the coffee drink. The Arabic word qahwa, said to mean both
"coffee" and "wine", is the root of our word "coffee," through the Turkish word kahve,
as referenced in this bilingual website. The standard story of coffee is that it originated
in Ethiopia, was traded across the Red Sea to Yemen through the port of al-Mukha
(Mocha, get it?), whence it made its way up the shipping routes to Mecca and Medina,
and from there to Cairo, Constantinople, Vienna, Paris, Italian towns, and London.
Since this all happened during the period just prior to release of Abd al-Qazir Al-Jaziri's
book, one would like to read it, or at least a translation.
Abyssinia: (History - Names) The name of an early coffee growing country now
known as Ethiopia.
Acerbic: (Cupping) The description of a taste fault in the coffee beverage that creates a
sour sensation on the tongue often due to excessive heat during the holding process
after brewing.
Achilles, Gaggia: (History - Inventor) He is credited with perfecting the espresso
coffee machine in 1947. He introduced a piston lever to the espresso machine that
created a high-pressure extraction from the ground coffee that was placed in a single
group. The machine was called the Crema Caffe.
Acidity: (Cupping) This is one of the principal categories judged by professional tasters
in the evaluation of the coffee bean. The other categories are flavor, aroma and body.
Acidity is a positive highly desirable quality that refers to the pleasant high notes
sharpness, brightness, snap, life and vibrancy contained of the coffee beverage. It is best
described as the sensation of dryness on the back of the palate and under the edges of
the tongue much like the desired sharpness of a dry white wine. Acidity is said to
increases the overall experience of the coffee cup because without sufficient acidity, the
coffee beverage would tend to be flat and dull. It is usually assessed and categorized as
lively, moderate, flat or dull. This description is not to be confused with corrosive,
bitter/sour as it is compared to a sweet, heavy, mellow flavour. Neither does it refer to
the coffee beverages pH level. Coffee actually has a relatively neutral pH of between 5
and 6. Aging the green coffee bean and/or a darker roast will tend to reduce the acidity
so old crop will have little acidity.
Acrid: (Cupping) A harsh sour secondary taste further described as tart, sharp, or
acerbic noticed on the posterior sides of the tongue. Typified by an unwashed Rio
coffee from Brazil.
Aden: (Region) See - Al Mukha or Mocca
Affogato: (Drink) This is a term that literally means 'drowned'. It is the description of a
shot of separately served espresso that is later poured over a the top of a scoop of
vanilla ice cream or gelato. This beverage is usually served in a short drink glass and is
a Italian desert favourite. Popular Affogatos include Vanilla Affogato, Mocha Affogato,
and Peppermint Affogato.
African Wild Coffee: (Botany) This is the common name of Coffea racemosa Lour
which is a coffee species native to Ethiopia.
Aftertaste: (Cupping) This is the ultimate judge on the quality of the coffee beverage.
It is the aromatic impression that the coffee vapors leave in the mouth after swallowing
and is sometimes called finish. The flavors released from the residue liquid remaining
in the throat after swallowing can range in description from caramely, chocolatey, spicy
to turpeny.
Aged/Vintage Coffee: (Green Bean Processing) Traditionally this is a term used in the
trade to identify green beans that have been held in warehouses for several years before
being roasted a common practice in Indonesian coffees. Usually, these green beans
are aged by design but sometimes it is done so inadvertently. When held by design, the
object is to promote enzyme activity that will reduce the acidity yet at the same time
increase the body and mellowness of the coffee cup. Some say the taste generated is
almost sweet whilst others say it is of a poor quality with an overriding taste of cork.
Aged/vintage coffees are held longer in storage than those referred to as old crop or
past crop.
Agha, Suleiman: (History - Drink) He was the ambassador to Paris of the Sultan -
Muhammad the Fourth. This ambassador is said to have introduced coffee drinking to
Louis 14th the King of France in 1669.
Agtron: (Roasting) A specially modified spectrophotometer that analyses the degree of
the coffee bean roast. Using a Near-Infrared energy band it measures the amount of ray
absorbed by the sugar molecules in the roasted bean. This gives a reading which
determines its position on the "chemistry index" i.e. the degree to which it is cooked.
Agtron readings range from #95 (lightest roast) through #10 (darkest common roast).
Air Roaster: (Roasting) See - Fluid Bed Roaster
Air Sorting: (Green Bean Processing) In order to raise the quality of only size-graded
coffees, various schemes are used to separate out the other imperfections. Some of these
imperfections, including shells, "quakers" (immature beans), stones, etc., have different
specific gravitys (heaviness) than do the sound coffee beans, hence they can be
separated mechanically. Various types of machines are used to separate out the light
and heavier beans. Air separators are most commonly used. Other imperfections cannot
be separated out by the specific gravity differences (i.e. sour black beans) and need to
be sorted by other methods.
Al Mukha or Mocca: (Region) The original coffee that was exported from the Arabian
Peninsula received its name from this port city located on the northern side of the Red
Sea. However, since the opening of the Suez Canal exporters have by-passed Mocca in
favor of Aden, which is located at the tip of the peninsula. Coffee has not been shipped
from Mochas silted up port for over 100 years.
Alajuela: (Brand) This is the market name for one of the better shade grown, organic-
certified, SHB (Strictly Hard Bean) coffees coming from the Alajuela province located
in the North Central Valley of Costa Rica.
Aldehydes: (Chemistry) These are the most delicate and volatile aroma compounds
found in roasted coffee. The best Arabica coffees typically have a higher concentration
of these aldehydes. These compounds give coffee its sweet, fruit/floral-like aromas.
They are easily oxidized (changed into acid and water) or dissipated (air), especially
when subject to increased temperatures, grinding and/or wet conditions. Some
aldehydes were found to decrease by as much as 50% within fifteen minutes of grinding
and being exposure to the open ambient air.
Al-Jaziri: (History Writing) See - Abd al-Qadir al-Jaziri
Alkaline: (Cupping) Coffee beans exhibiting this characteristic tend to have a tallowy
and leather-like odor creating a dry taste sensation mostly at the back of the tongue.
This is generally caused by the coffee fats breaking down due to an excessive amount
of heat being applied during the drying process particularly with the mechanical coffee
bean dryer. It is not necessarily a disagreeable taste and is a characteristic of many dark
roasts and some Indonesian coffees
All About Coffee: (Research) This book is thought to be the single
richest written source on the cultural and commercial history of
coffee. Written by William H. Ukers of The Tea and Coffee Trade
Journal Company in New York, the original edition was published
in 1922 followed by a second edition in 1935. He classified his wor
into 6 books. It was later reprinted in 1976 by the Gale Research
Company of Detroit, Michigan.
k
Allogamous: (Botany) The botanical description of a plant requiring other partners in
order to fertilize. i.e. Coffea Canephora (Robusta)
Alpino, Paduan Prospero: (History - Writing) A famous Italian botanist and doctor
who described the coffee plant in his book "De Planctis Aegyptii et de Medicina
Aegiptiorum". Printed in 1591, he is credited with the coffee drinks introduction to
Italy after he brought some bags back with him from the east - probably Egypt.
Alpinus, Prosper: (History - Writing) Credited with publishing two works on the
coffee plant and beverage; (1) De Medicina Aegyptorum Libri quatuor in 1591 and
(2) De Plantis Aegypti Liber in 1592. These works included notes about coffee
discovered during his voyage to Egypt in 1580 and include the first published
illustration of the coffee plant.
Al-Razi: (History Writing) See Bunchum
Altura Coatepec: (Brand) Is a market name for a respected washed Arabica coffee
grown on the northern slopes of the central mountain range in the Veracruz State of
Mexico. It is high grown coffee that comes from the historical town of Coatepec with
its red-tiled houses and charming cobblestone roadways. The town is in the State of
Vericruz 15km south of Xalapa, Mexico.
Altura: (Grading) It is a Spanish word meaning heights. Most often used to describe
the 2
nd
best grade of Mexican coffee and indicates that it has been grown at high
altitude or mountain grown. Some fine Altura coffee examples include Altura
Huatusco and Altura Orizaba.
Ambient air: (Chemistry) This describes the air around us or in fact the air we
breathe and it contains about 20% oxygen. Tests show that given enough time only 14
cubic centimeters of oxygen (or 70 cc of ambient air) are enough to render a pound of
coffee, dead stale.
Ambrosia: (History Writing) See - Belighi
Americano: (Drink) See Long Black
Andean: (Region) See - Trujillo
Angelo Rambaldi: (History Inventor) See - Rambaldi, Angelo
Angerona: (Estate) A Cuba coffee plantation established in the early 1800s that has
since been declared by UNESCO as part of the Humankind Heritage.
Animal-like: (Cupping) A taste fault giving the aroma similar to the smell of animals -
not fragrant like musk but an odour like that of wet fur, sweat, leather, hides or urine. It
denotes a description of strong notes.
Ankola: (Brand) One of the world's best and most famous Arabica coffees grown
around the northern port of Padang in west-central Sumatra. It is noted for its deep
richness, full body and long finish together with just enough interesting acidity. Ankola
coffee beans are often associated with the market name Mandheling. They are both
grown at altitudes of 2,500 to 5,000 feet and are dry processed but the dried husk are
removed with a hot water process which many believe contributes to its unique flavour
characteristics.
Antestia: (Grading) Damage caused to the coffee bean by the Antestia bug which
results in the coffee beans becoming slightly discolored and sometimes almost entirely
black and shrivelled up.
Antigua: (Brand) Is the market name for one of the best and most distinctively flavored
coffees of the world. It is grown in the valley surrounding Antigua, which is the old
capital of Guatemala.
Aqua Pulpa Demucilage: (Green Bean Processing) A machine that is used in the wet
processing system that strips the mucilage left on the green bean after the pulping
process. It does this by a combination of friction and water. The Raoeng machine is the
most well known of this process type. A number of naked (without parchment) and
bruised beans may occur as a result of this process.
Aquapulp/Aquapulping: (Green Bean Processing) See - Demucilage
Arabia Felix: (History - Names) The previous name of the present day country of
Yemen.
Arabian Jasmine: (History - Names) The shape and scent of the coffee plant has a
strong resemblance to that of the Jasmine plant. It is for this reason that in the 17th
century the coffee tree was commonly called ``Arabian Jasmine ".
Arabian Mocha: (Brand) A single-origin coffee cultivated on the mountainous regions
and terraces of present-day Yemen and shipped from the port of Mocha. It is the world's
oldest cultivated coffee bean and it is distinguished by its full body taste in combination
with a unique rich, winey acidity.
Arabica: (Botany) Coffea arabica L.- Pronounced as a-r-bik-a or ar-a-b-ka. Is the
name assigned to a coffee tree species in 1753 by the Swedish botanist Linnaeus. It was
first found growing naturally on the Arabian Peninsula in the country of Ethiopia
(previously Abyssinia). It was the earliest cultivated species of coffee tree (Yemen) and
is still the most common coffee species that is grown for commercial purposes. It
contributes about 70% of todays coffee bean market and is considered dramatically
superior in cup quality to other species, including Coffea Canephora (Robusta). All
fine, specialty, and fancy grade coffees come from the Coffea Arabica species. Arabica
being grown on steep terrain makes mechanical harvesting impossible. The hand
picking ensures a better quality of selection with less under/over ripe beans being
selected. Cultivars of the Coffea Arabica tree include: Typica, Bourbon, Caturra,
Catuai, Pache Comum, Pache, Catimor, Kent, Mundo Novo, Maragogype, Amarello,
and Blue Mountain. Typica is the oldest Arabica cultivar and is the base from which
many others developed.
Arabusta Hybrids: (Botany) These are coffee plants that are cross manipulations
between the Arabica and the Robusta species.
Arbuckle: (Marketing) See - ARIOSA
ARIOSA: (Brand) Americas first
national brand of roasted coffee beans
created by Mr. John Arbuckle. Known
as "the coffee that won the West" it
was a major seller in America in the
1880s and '90s.
Armenia: (Brand) A market name for
a coffee bean that is exported from
Colombia. Named after the town
located in the area , the estates are
positioned some 140 miles from the
capital Bogota. It is the A bean in the
commonly exported blend of
Columbian coffee - MAM.
Aroma: (Cupping) This is the name
given to the fragrance produced by any substance. Along with flavor, acidity and body,
aroma is one of the principal categories used by professional tasters for the evaluation
and the categorization of coffee. Aroma is based on four sensory categories: 1.
Fragrance - How the dry coffee smells: floral or spicy. 2. Aroma - How the brewed
coffee smells: fruity or herbal. 3. Nose - How the brewed coffee smells when it wafts
from your tongue to your nose after sipping "retro nasal": nutty, caramel-like or malt-
like. 4. Aftertaste - What remains on your palate after you swallow the coffee: a
chocolate flavor, spicy or piney. The aroma or the nose adds to the basic taste
sensations of sweet, sour, salty, and bitter, the subtle nuances such as caramelly (candy
or syrup-like), carbony (for dark roasts), chocolaty, fruity, floral, herbal, malty (cereal-
like), rich, rounded and spicy.
Arona: (Brand) One of Papua New Guineas most famous brand of Arabica coffee
beans. It is grown in the Arona Valley in the Eastern Highlands Province. It is noted for
its full body and its deep almost smoky like taste.
Arroba: (Green Bean Processing) This is a weight term used in Central and South
America Usually equivalent to 12.5 kilos or 27.5 pounds.
Arusha: (Brand) Is the market name for coffee beans grown on the slopes of Mt. Meru
in Tanzania. The coffee tree was imported here by the Jesuit missionaries from Reunion
Island at the turn of the 20
th
century. It has a reputation for producing some of the finest
blends of coffee in the world. This area accounts for 75% of Tanzanias total coffee
bean exports.
Ashy: (Cupping) An aroma descriptor like ashtrays or the odour of smokers' fingers. It
is reminiscent of the smell from cleaning out a fireplace. It is not necessarily used as a
negative attribute but may simply be used to indicate the degree of the roast. Darker
roasts tend to have this characteristic in combination with a carbony flavour.
Aspiration: (Cupping) A way of drawing a coffee brew into the mouth by vigorous
suction in order to spray it evenly across the tongue and thereby release the vapours.
Aspiration helps cuppers gain a better sensory evaluation of a coffees nuances.
Astringent: (Cupping) An undesirable after-taste or acidity where there is a searing,
sour, salty dry sensation on the sides of the tongue and often caused by the affect of the
naturally occurring Tannic acid found in all coffee beans. It is typically found in dry
processed Indonesian Robusta coffees.
Atitlan: (Brand) A notable brand of coffee beans from Guatemala carrying a Fair Trade
certificate and possessing a bright acidity.
Atm: (Chemistry) Abbreviation for the pressure measure of Atmospheres
Autogamous: (Botany) A botanical description of a plant that is capable of fertilizing
itself i.e. the Coffea Arabica species.
Automatic Drip: (Coffee Maker) Coffee brewers that automatically heat and then filter
the measured and heated water through the ground coffee to produce the coffee
beverage.
Automatic: (Espresso Machine Component) An espresso coffee machine that is pre-set
to a shut-off once a predetermined volume of water flow had been dispensed. The
temperature and pressure are also pre-set on an automatic machine.
Avicenna: (History Writing) See - Ibn Sina
Coffee - The delicious libation we pour on the altar of friendship
B
Baba Budan: (History - Plant) The legendary name of the Indian Moslem pilgrim who
in about 1650 AD on one of his annual travels to Mecca smuggled some coffee seeds
out of Arabia. He planted them in the Chandreguri Hills of Karnataka in India.
Descendants of these plants today are still known as Old Chick
Babycino: (Drink) Cappuccino styled drink served in an up-market caf typically for
children. It consists of warm milk in a small cup and topped with milk froth and
chocolate powder. No coffee essence is added.
Backflushing: (Espresso Machine - Maintenance) A system devised to clean the build
up of burnt coffee essence that forms on the group heads of an espresso coffee machine.
This is done by replacing the perforated coffee basket/filter in the handle with a blind
filter (no holes) and putting in a small amount of coffee dissolving powder. By pulling a
shot the pressurized water mixes with the powder and backflushes against the group
heads. Backflushing must only be carried on machines with the 3 - way valves
(Pressure release valves).
Bag: (Export - Trade) A burlap sack of coffee. It carries different weight connotations
in different countries. As an example: In Brazil a bag of green coffee beans is 132
pounds (60 klio): In Hawaii it is 100 pounds (45 kilo): In Colombia it is 154 pounds (70
kilo) and in Angola it is 176 pound (80 kilo).
Baggy: (Cupping) An off-taste characteristic of coffee stored too long in burlap (jute)
bags or unsuitable conditions, causing the coffee beans to acquire a straw-like coffee
bag flavor. Also used to describe light roasted coffee with mildewy qualities.
Bahia: (Brand) This is a market name of a coffee bean supplied from Brazil and
exported from a state bearing the same name. Located at the northern end of the coffee
states in Brazil it is currently achieving breakthrough yield success with the
introduction of a pivot irrigation growing system.
Baked: (Cupping) Generally the description of a coffee taste and odour taint that has a
flat uninteresting bouquet and a dull insipid taste. It is an unpleasant characteristic that
ranks in order of intensity from cooked to baked to burnt. It is usually the result of too
little heat in the roasting process over too long a period.
Balance: (Cupping) A well-balanced coffee that contains all the basic characteristics
but at the right level of intensity. It is where no one single taste quality overwhelms all
others. It is the satisfying presence of all the taste characteristics but there is still
enough complexity in the coffee still to arouse interest. Depending on taste preferences,
balance my not necessarily be a positive taste attribute as some people prefer coffees
that have particularly strong flavor distinctions. It is a term that on occasion damns with
faint praise.
Balancing Siphon: (History - Inventor) See Napier, Robert
Bale: (Export Trade) Another term for bag. See - Bag.
Bani Mattar: (Region) See - Mattari
Bani: (Brand) Is a city and market name for a good washed coffee with mild acidity
that is produced in the region of Sierra Sur in the Peravia Province of the Dominican
Republic. It is noted for its soft, mellow cup.
Bar: (Espresso Machine - Component) This is a measure of pressure usually identified
on gauges used in espresso coffee machines. Pressure is a measure of the force against a
surface and is usually expressed as a force per unit area. Normal atmospheric pressure
means that a column of air one square inch in area rising from the Earth's atmosphere to
space weighs 14.7 pounds i.e 14.7 pounds per square inch (psi) = 1 Atmosphere (atm).
The term (1) bar of pressure is equivalent to = 1 atmosphere or 14.7 pounds per sq.
inch. The word comes from the Greek baros meaning weighty. It is the same root
word that is used in barometer (an instrument measuring atmospheric pressure).
Commercial coffee machines are usually set to 9-10 Bar in order to extract the coffee
essence.
Barahona: (Brand) Is the market name for a high grown coffee in the southwest of the
Dominican Republic. Named after the city and province that bears the same name. It is
considered by many to be the best coffee of the Dominican Republic and is identified
by its increased acidity yet heavier-bodied cup.
Baratti & Milano Caffe: (History - Coffeehouse) One of Turins most beautiful early
Italian cafs that was opened in 1875 on the Piazza Castello.
Barbeques: (Green Bean Processing) The term sometimes given to the concrete coffee
yards where the harvested coffee cherries are dried in the sun. (i.e. in Jamaica)
Barista: (Coffee Making) An Italian term for a skilful, experienced and professional
espresso coffee maker. It is considered a respected job title in Italy where the average
age is 48 years old but typically involves the sale of alcoholic beverages as well.
Baron Goto Red: (Botany) A coffee bean cultivar that is very similar to 'Catuai Red'. It
is grown at several sites in Hawaii.
Basic Tastes: (Cupping) The four basic tastes are identified as 1.Sweet (e.g. sucrose),
2. Sour (e.g. tartaric acid), 3.Salt (e.g. sodium chloride), and 4.Bitter (e.g. quinine).
Flavors detected by the tongue are known as primary tastes whereas flavors detected
through the nose are grouped as secondary tastes. Each taste bud contains between 50-
100 taste cells, and each taste cell has receptors. While receptors are capable of
recognizing all tastes, some tend to recognize sour foods and are usually located around
the sides of the tongue. Sweet and salty foods are usually tasted best near the end of the
tongue. Bitter foods are usually tasted at the back of the tongue. The middle of the
tongue usually has no taste buds.
Batch Roaster: (Roasting) A machine that roasts the green coffee bean in a given
quantity (a batch) at one time. In effect, it is a roaster that does not continually roast
beans. Continuous roasters produce roasted coffee at a fixed rate (lbs per hour) whereas
with batch roasters, the beans are removed before roasting the next batch. With batch
roasting, there is an identifiable start time and end time to the roasting process.
Bean Belt: (Region) The area of the planet located roughly between the tropic of
Cancer 2330' north of the equator and the Tropic of Capricorn 2330 latitude south of
the equator. These areas offer the best climate conditions for growing coffee
commercially.
Bean Probe: (Roasting) A probe thermometer used to accurately measure and monitor
the surface temperature of coffee beans during roasting bean. Modern roasters use
either resistance thermal detector (RTD), or thermocouple (TC), bean probes, along
with electronic temperature controllers, to monitor and control the roasting process.
Beany: (Cupping) A term to describe an insufficiently roasted coffee that has not
developed its full aroma and flavour.
Beddin, Scheha: (History - Writing) An Arabic historical writer from the 15th century
who wrote about the coffee drink.
Bedouins: (History) In the homes of the Bedouins, coffee is generally served plain with
ginger or cardamom. It gives off a yellow color and a very sweet taste. Sometimes
ginger is added instead of cardamom. The Bedouins would greet the guest in honour
with "Allah wa Sablan", meaning, "My home is your home".
Belighi: (History - Writing) A Turkish poet of the XVII century who wrote "the coffee
bean, the perfume of ambrosia". Ambrosia is the food of the Greek gods closely
associated with honey and often involve in the act of anointing mortals.
Bella Vista: (Estate) This is one of the oldest coffee growing estate in the Tres Rios
region of Costa Rica. Noted for its bright acidity and clean refreshing finish. (Now a
Starbucks farm)
Belly-buttons: (Marketing) A one-way-valve molded into the plastic flexible air tight
roasted coffee bean bags, that allows the remaining carbon dioxide (degassing) to
escape whilst preventing oxygen from the ambient air from entering the bag. Invented
by Luigi Goglio in Milan Italy, it is sometimes referred to as the conor system.
Beneficio: (Green bean Processing) Beneficio in Spanish means benefit or profit.
Traditionally, a Beneficio is a local mill where farmer bring ripe cherries for further
processing, bagging and export.
Beneficios Secos: (Green Bean Processing) The name of coffee processing plants in
Mexico that houses the machines that clean, wash, dry, and sort the green coffee beans.
Bentz, Melitta: (History - Inventor) A housewife from Dresden who in July 8 1908,
invented the first coffee filter using blotting paper from her sons notebook and
eventually patented it as the Filter top device with filter paper. This invention
eliminated the linen or cloth filter and created an efficient disposal method for the
coffee waste.
Bernheimer: (Chemistry) See - Caffeol/Coffeol
Bevanda Asiatica: (History - Writing) An Italian naturalist, diplomat and bibliophile
who published Count Luigi Marsili in Vienna in 1685. It is one of the earliest detailed
accounts of the coffee plant.
Bezzera, Luigi: (History - Inventor) The Italian inventor who in 1901 revolutionized
coffee making by inventing (Italian Patent - Late 1901) an espresso coffee machine
named the Tipo Gigante. The uniqueness of the machine at the time related to the fact
that espresso coffee could be made one cup at a time. Financial pressure saw the sale
of his patent/business to his friend Desidero Pavoni in 1903.
Bird Friendly: (Farming) A marketing seal awarded by the Smithsonian Institution in
the US and controlled by the National Audubon Society. Is a term used, when
marketing coffee, which identifies coffee that is grown under a shady canopy or one
that did not destroy the forest to create a plantation and meets the criteria established by
the Smithsonian Migratory Bird Center of the National Zoo. This canopy supplies a
habitat for migrating birds and it particularly important to migratory birds passing
through Central America. Usually 25c per pound of Bird-Friendly coffee is used to
support Smithsonian Migratory Bird Center research and conservation programs.
Bits: (Grading) Pieces of coffee beans crushed during processing.
Bitter/Bitterness: (Cupping) An unfavourable taste descriptor that is perceived
primarily towards the back of the tongue and is a characteristic of over-extracted,
defective, and extra dark roasted coffees. It describes a harsh and unpleasant taste that
is characterized by a solution of quinine, caffeine, and certain other alkaloids. The
darker roasts generally develop this bitter characteristic intentionally. The Robusta
(Canephora) bean variety is also generally described as more bitter than the Arabica
bean variety. It is not used by professional cupers as a synonym for sour. Can be a
desirable characteristic at a certain level.
Black Beans: (Grading) it is used as the basic unit for counting sample imperfections
(1 black bean = 1 imperfection) in the grading system used by the New York Coffee
Exchange.
Black Beans: (Green Bean Processing) A black or very dark unroasted coffee bean that
is caused harvesting immature cherries, or by harvesting dead cherries that fell naturally
from the trees. They can also be caused by exposure to water and heat, insect-damage,
and metal contamination. An unroasted coffee bean that has more than 25% black, deep
blue, or dark brown surface area, is considered a black bean. These beans have a
detrimental effect on the coffee taste.
Black Frost: (Farming) Between July 17-19 in 1975, Brazil was hit with a lethal
combination of very severe frost and a drought. The coffee plantations died and
appeared black from the air and so the period became known as the Black Frost.
Coffee prices responded to the lack of supply that year by increasing almost 7 times on
the previous year.
Black Jack Coffee: (Export - Trade) This term describes those green coffee beans that
have turned bad/black after picking or during the shipping process.
Blackish: (Grading) These are wet processed beans that have been cut or bruised by the
machinery during pulping. They have brown or black marks, caused by cuts from
damaged or improperly configured pulping equipment. Discoloration develops by
oxidation at the damaged areas and off-flavors may result. Blackish beans roast
unevenly, age rapidly, and are susceptible to chemicals and adverse environments. Also
called pulper-cut or pulper-nipped.
Blade Grinder: (Grinding) Describes a domestic coffee grinder that uses propeller-like
blades to pulverize the roasted coffee beans into ground coffee. Not considered
conducive to producing a good coffee cup due to the inconsistent particle size.
Bland: (Cupping) A flat, neutral, insipid or pale coffee flavor lacking coffee flavour
and characteristics and is often found in washed Arabica coffees grown at elevations
below 2,000feet/610m (e.g. Guatemala). Bland coffees range from soft to neutral.
Blank Filter: (Espresso Machine Maintenance) See Blind Filter
Blawan: (Estate) See - Government Estate
Blend: (Marketing) A mixture of two or more individual varieties of single-origin
coffees either before or after roasting. It is done sometimes to disguise some bad
characteristics in one or used to provide a more balanced coffee experience to the
consumer by creating extra flavours, more body or more crema.
Blind Filter: (Espresso Machine - Maintenance) A non-porous filter that fits in the
portafilter and is used for espresso machine group-head cleaning backflushing. Also
called the Blank Filter.
Blotchy: (Green Bean Processing) An irregular greenish, whitish or yellowish patches
on the unroasted coffee beans. Blotchy beans often result from the incomplete or
uneven drying during the processing stage.
Blue Mountain: (Botany) Coffea arabica L. 'Blue Mountain'. Also known commonly
as Jamaican coffea or Kenyan coffea. It is a famous Arabica cultivar that originated in
Jamaica but is now grown in Hawaii, PNG and Kenya. It thrives at altitudes above
3,000 feet (915m) and is inherently resistant to the coffee berry disease (the fungus
Colletotrichum coffeanum). It is a superb coffee with a high quality cup flavor. It is
characterized by a nutty aroma, bright acidity and a unique beef-bullion like flavor.
Blue Mountain: (Brand) Authentic Blue Mountain coffee is grown in the Blue
Mountain district of Jamaica and makes up about 15% of Jamaicas total coffee exports.
Only coffee processed through those works licensed by the Jamacian Coffee Board can
use this trademark. They are Wallenford, Moy Hill, Silver Hill, Mavis Bank, Langley
and more recently Old Tavern and RSW.
BM&F: (Export - Trade) Acronym for (Bolsa de Mercadorias & Futuros). An
exchange where coffee futures and options are traded in Brasil. See - Bolsa de
Mercadorias & Futuros
Bodum: (Coffee Maker) This is a trade name of a specific brand of plunger or cafetiere
(French for "coffee pot") that though common usage has become synonymous with the
term French press or plunger pot. It is a coffee making device that brews coffee by
allowing the fine ground coffee to be steeped in boiling water. The spent grounds are
then separated from the brewed coffee by pressing them to the bottom of the glass
container using an internal fitted fine mesh plunger. A French Press is also called a
"plunger pot".
Body: (Cupping) The characteristic of body, along with flavor, acidity, and aroma, is
one of the principal categories used by professional tasters in the cupping evaluation of
a coffee beverage. This strong but pleasant mouth-feel descriptor does not refer to the
density of the liquid but more the tactile impression of the weight, texture and
consistency (viscosity, heaviness, thickness, or richness) the coffee has on the back of
the tongue. (i.e. whole milk has a greater sense of body than water has on the tongue).
The sensation of body in the coffee is related to the suspended oils and the solids that
were extracted during the brewing process. Coffees with a heavier body will maintain
more of its flavor when diluted with milk. Body descriptors range from watery, thin,
creamy, medium, heavy, full and then all the way up to buttery and syrupy. South and
Central American coffees (Mexican) tend to have the lightest body whilst the
Indonesian and Sumatran coffees are noted as the heaviest. Coffees with body carry the
flavour through the milk far better than coffees without. Black coffee drinkers usually
prefer the lighter body coffees.
Bogota: (Brand) This as a brand of coffee beans grown in the eastern mountainous
(cordillera) region of Colombia. Considered by some to be one of Colombia's finest
coffees and it is definitely one of its most famous. It takes its name from the capital
Bogota from which it is marketed.
Boiler Heat Exchanges: (Espresso Machine - Component) These are coils immersed in
the boiler where the in-feed water for the coffee extraction is driven by the pump
through a coil that is totally immersed in the 3-12 liters of boiling water. This process
brings the mains supply water up to the right temperature for coffee brewing. The
temperature in the boiler is regulated by varying the boiler pressure that is controlled by
the Manostat.
Boiler: (Espresso Machine - Component) This is a pressurized cylindrical reservoir in
the espresso machine that contains boiling water and steam. It is used in the brewing of
espresso coffee and can range in size from 120ml in domestic machines to 12lt in the
commercial ones. It can be made of aluminium, brass, stainless steel or copper
Bolsa de Mercadorias & Futuros: (Export - Trade) The BM&F was founded in 1985.
It is the trading exchange in Brazil where Arabica and Conillion (Robusta) spot and
option contracts are traded by producers, roasters, as well as fund managers and
speculators
Boma Plateau: (Region) The name of a lone plateau near the Ethiopian border in the
Sudan highlands far to the southeast of the country. The coffee plant was believed to be
indigenous to this area.
Boquete: (Region) Panamas renowned coffee growing district in the province of
Chiriqui, located on its western boarder with Costa Rica.
Boston Tea Party: (History Coffee Drink) The American tea/tax/British revolt that
would forever change Bostons and ultimately the American drinking preference. At the
time in 1773 it was seen as a patriotic duty to abstain from drinking English tea and
change to coffee drinking.
Bottega Del Caff: (Coffee House) The first Venetian coffee house opened in 1683.
Bouquet: (Cupping) This is the combined affect of the aroma, fragrance, nose and the
aftertaste of a brewed coffee. It is described as the total aromatic profile created by the
volatile organic compounds releasing gases and vapors on the nose and on the pallet.
Bourbon Santos: (Brand) Also marketed under the name of just Santos. It refers to a
category of high-quality coffees from Brazil that are usually shipped through the port of
Santos and that are grown in the state of So Paulo or the southern part of the State of
Minas Gerais. The term properly describes the finest grade of Brazilian coffee produced
from the Bourbon cultivar of Arabica. This cultivar tends to produce a softer, fruitier,
smoother flavor with a medium body and more acidity than other varieties grown in
Brazil.
Bourbon: (Botany) Coffea arabica L. 'Bourbon'. A botanical variety or cultivar of
Coffea Arabica which was first cultivated on the French controlled island of Bourbon,
now called Runion, located east of Madagascar in the Indian ocean. After Typica it is
the second most commercialised variety of Arabica. Some of the best Latin-American
coffees are descendants of the Bourbon stock. Bourbon varieties have greater genetic
diversity than the Typica varieties, which are derived from just one plant - the original
one from the Amsterdam botanic garden. The Bourbon varieties were derived from
bushes introduced to the Isle of Runion (called Bourbon Island at the time) in 1715
and 1718. For example, 60 young plants were introduced to Runion in 1708. None of
them survived. In a 1715 attempt only two could be saved. Subsequently, other plants
were brought onto the island. Research confirms that the Typica and Bourbon varieties
derive from separate genetic bases. The bourbon cultivar has about 20-30% more yield
than Typica. It grows best at 3,500 (1070m) to 6,500 feet (1,980m), has more secondary
branches and the cherries mature more quickly. It is a small and dense shrub that needs
protection from strong winds. Like Typica, it has an excellent cup and ranks along side
it for the title of Original. Cultivars to come from this variety include SL28 (Kenya),
Caturra (Latin America; short tree mutation of Bourbon), Pacas (El Salvador; short tree
mutation of Bourbon), Mundo Novo (Brasil; tall tree cross of Bourbon & Sumatra),
Catuai (Latin America; short tree cross of MN & Caturra), Pacamara (El Salvador;
cross of Pacas & Maragogype). It was heavily planted in Brazil because of its higher
yields, but has been gradually replaced there by the 'Mundo Novo' cultivar.
Brackish: (Cupping) A taste fault that gives the coffee beverage a salty and alkaline
taste. Often caused by excessive heat after brewing.
Brazilian Coffea: (Botany) Coffea arabica L. 'Mundo Novo'. The common name used
to identify the coffee plant cross created from the Bourbon" and Typica varieties.
Brazils Naturals: (Export - Trade) A price group indicator recorded by the ICO and
includes the price of coffee contracts traded in the coffee beans from Brazil, Ethiopia &
Paraguay. This group accounts for 30% of the total coffee market trades.
Bready: (Cupping) A sour taste fault caused by not roasted the coffee bean for a long
enough period or not roasting it at a high enough temperature to bring out the flavour
oils. This causes the coffee flavor oils not to fully develop leaving a bread-like or grain-
like aroma. Can also be described as green or beany.
Breve: (Drink) A term in Italian that means short and used to describe an espresso
coffee drink made with a half-and-half light cream or semi-skim milk instead of full fat
milk.
Brew colloids: (Coffee Making) These are micro-sized oil particles that are nor soluble
in the water but are forced out under the pressure of extraction process. Colloids give
texture (mouthfeel) to the beverage and contribute to overall flavor of the coffee.
Brew Head/Group: (Espresso Machine Component) See - Group
Brew Temperature: (Coffee Making) It is generally believed that the temperature of
between 190 and 205F (at sea level) is needed to extract the most desirable coffee oil
from the ground coffee beans.
Brew Time: (Coffee Making) This is the time it takes to extract a shot of espresso from
the ground coffee from the moment of engagement to shut down and is generally
between 20 to 25 seconds.
Brew turbulence: (Coffee Making) This describes the agitation and turbulence applied
to the grounds held in the filter during the brew cycle. Factors affecting brew turbulence
include the spray pattern, rate of water flow, pump pressure and the configuration of the
basket.
Brewing: (Coffee Making) Any method of making a coffee beverage using fresh water
and ground roasted coffee beans.
Bright: (Cupping) The effect of an enjoyable, pleasant and tangy flavour left in your
mouth and is often described as bright. A typical characteristic of Central American
coffees. This wine-like acidity sensation can also be described as dry, sharp or snappy.
Briny: (Cupping) This is a salty sensation that is often associated with coffee beans that
have been over roasted.
Brisures: (Grading) Coffee beans that have broken or cracked and are separated out by
a screening process. Collectively they are also known as Triage.
Broken: (Grading) Green coffee beans that have cracked and are registered as
defective.
Bucaramanga: (Brand) Is a market name for a respected coffee bean from Colombia.
It is one of its most famous coffees possessing a low level of acidity, yet still rich in
body and flavour.
Budan, Baba: (History Plant) See - Baba Budan
Bugishu: (Brand) Is the market name for an Arabica coffee grown from the slopes of
Mt. Elgon in Uganda near Kenya. It is considered by some to be the best coffee Uganda
has to offer is contrast to the Robusta coffee which makes up most of Ugandas coffee
bean production.
Bunchum: (History - Names) The name given to the drink made from boiling the
coffee cherries. This is described in a treatise on medicine written in the ninth century
by a physician named Abu Bakr Muhammad ibn Zakariya al-Razi (850-922 CE). He
was the first person to classify its use in an encyclopedic manner and mentioned the
coffee drink under the name "bunchum."
Bundles: (Export Trade) Another term to describe a bale. See - Bag.
Bunnu/Bunn/Bunc: (History - Names) The Arabic name commonly given to the coffee
berry and coffee tree in Ethiopia and some other Arab States.
Burnt/Smokey: (Cupping) A term sometimes used for a very dark-roasted coffee,
which has a bitter, burnt, smoky, burning wood taste.
Burr Grinder: (Grinding) An adjustable commercial coffee grinder with two identical,
tempered steel, toothed discs with sharp ridges or burrs that are positioned facing each
other. One is held fixed in the threaded collar of the machine (The STATOR) whilst the
other rotates and is fixed to the motor shaft (the ROTOR.). The coffee bean drops
down the open center of the disks and is flung into the fast rotating blades and ground.
The motor shaft rotates at very high speed (900 to 1400 rpm), which means that
prolonged use can cause overheating of the metal, and this may alter the flavor of the
coffee beverage.
Buttery: (Cupping) A rich full flavored oily feeling in the mouth that may bring to
mind the richness of butter because of the substantial amounts of fat suspended in the
coffee beverage. Most often a characteristic of high coffee-to-water ratio brews like
espresso.
Coffee - Favoured liquid which fills all my soul with delight
C
C - Contract: (Export - Trade) A term used to describe a coffee contract traded on the
New York Sugar & Coffee Exchange and consists of 32,500lb or 250bags of green
coffee beans. Coffee beans are traded as $US cents per pound.
C.S.: (Grading) Acronym for (Central Standard). See Central Standard
Caf Capuln: (Green Bean Processing) The term used to describe natural processed
coffee from Mexico
Caf Central: (Coffee House) Opens in 1860 in Vienna. Was a popular meeting place
for Viennas intellectual elite, including Hugo von Hofmannsthal, Anton Kuh and
Adolf Loos. Known as the "Chess School" until 1938 because of the many regular
chess players were regulars including the Russian revolutionary Leo Trotzky. Fully
refurbished in 1986
Caf de Altura: (Grading) Mexican highland coffee that is grown at 900-1,200 meters
and receives a better-than-average price on the international markets
Caf de Colombia: (Marketing) See - Juan Valdez
Caf de Flore: (Coffee House) Opens in Paris in 1890 in the unique Saint-Germain-
Des-Prs district of Paris. A popular meeting place for intellectuals, writers, painters,
publishers and filmmakers. The current furbishing dates back to the 1924-26 period.
Caf de Terreiro: (Green Bean Processing) Portuguese term to describe dry processed
green coffee bean: Also known as natural/cherry (India) coffee
Caf Despolpado: (Green Bean Processing) The Portuguese term for a wet processed
green coffee bean.
Caf Hawelka: (Coffee House) Opens in Vienna in 1939. Still with its artistic
atmosphere it remains one of the few traditional Central European coffee houses.
Caf Lavado: (Green Bean Processing) The Spanish term for wet processed green
coffee bean.
Caf Lave: (Green Bean Processing) The French term for wet processed green coffee
bean.
Caf New York: (Coffee House) Opens in 1894 in Budapest Destroyed in World War
II but in May 2006 the Caf reopened in all its former glory with an inviting gallery,
sophisticated ball lamps and ceilings decorated with frescos.
Caf No-lavado: (Green Bean Processing) Spanish term to describe a dry processed
green coffee bean: Also known as natural/cherry (India) coffee
Caf Non lave/Caf Naturel: (Green Bean Processing) A French term to describe a dry
processed green coffee bean. Also known as natural/cherry (India) coffee
Caf Nouveau Obecni Dum: (Coffee House) Opens in 1912 in Prague An Art Deco
Caf in the basement of the Obecni Dum (House of Representatives) next to Pragues
Powder Tower.
Cafe Procope: (History Coffeehouse) The first true Paris coffeehouse opened in 1689
by a former lemonade vendor, Francois Procope. The cafe faces the Theatre Francais,
where it drew the artists and actors of the day.
Cafe Ristretto: (Drink) See - Ristretto
Caf Sanka: (Decaffination) See Sanka
Caf Slavia: (Coffee House) Opens in 1863 in the Czech capital Prague. Located
opposite the National Theatre, the Caf is popular with Pragues acting community.
Caf: (History Coffee house) French word for "coffee".
Cafeate: (Drink) Coffee made with milk.
Cafestol: (Chemistry) One of the coffee lipids that create the shininess on the roasted
coffee bean. It was once thought to be implicated in LDL (bad) cholestorol production.
Cafetal: (Farming) A plantation of coffee trees.
Cafetiere: (Coffee Making) See - Bodum.
Caff Americano: (Drink) See Long Black.
Caffe Florian: (History - Coffeehouse) A famous Italian caf still operating on the
Piazza San Marco Venice. Opened by Floriano Francesconi in 1720 under the
Procurative Nuove.
Caffe' Freddo: (Drink) Chilled, sweetened espresso served in a tall glass, often on ice.
Caffe Greco: (History - Coffeehouse) One of Europe's first coffeehouses that opened
on the Piazza di Spagna in Rome Italy in 1760. Still trading today and boasting famous
past patrons including; Keats, Shelley, Lord Byron, Goethe, Ricard Wagner, Franz
Liszt along with Casanova, the infamous King Ludwi.
Caffe Latte or Latte: (Drink) A premium milk coffee experience. NO FOAM
STEAMED MILK ADJUSTABLE STRENGHT. Freshly steamed milk without foam
served in a tall glass accompanied by a stainless steel jug holding a double shot (2) of
coffee oil extract made on 24gm of freshly ground coffee producing 75ml of essence.
Add coffee essence to taste. Traditionally served in glass.
Caffe Mocha: (Drink) A combination of chocolate syrup and a shot of espresso, topped
with steamed milk and a layer of micro-foam. Finished with a sprinkled of chocolate.
Caffe: Italian for "coffee".
Caffeine Synthase: (Decaffeination) The critical protein and enzyme that puts the
finishing touches to the caffeine molecule and without which the coffee plant remains
caffeine free. Researchers in Japan and Scotland reported the first successful cloning of
the gene that codes for caffeine synthase which may lead to coffee plants that are free
of caffeine.
Caffeine: (Chemistry) Is an odorless, bitter white alkaloid naturally occurring in coffee
beans and identified chemically as C8H10N4O2. German chemist Friedrich Ferdinand
Runge first isolated caffeine in 1819. The amount of caffeine in a single cup of coffee is
about 1.5 grams. Caffeine makes coffee addictive and is responsible for the stimulating
effect a cup of coffee gives on the brain and nervous system. It stimulates the central
nervous system and, in the right amounts, causes adrenaline to be released. The human
body dissipates 20% of the caffeine in the system each hour.
Caffeol/Coffeol: (Chemistry) Is the term used by Bernheimer in 1880 to describe the
oily fraction of coffee distillate. He believed it to be a single compound, but we now
know it is more like several hundred.
Caffetannic Acid: (Chemistry) Described as the variety of tannin obtained from coffee
berries and regarded as a glucoside. Defined as The tannin in coffee by the 1913
Websters dictionary. Today there is conjecture as to whether a compound of this
description actually exists.
Canephora: (Botany) See - Robusta.
Capitillo: (Estate) Is a respected and well known coffee growing estate in Guatemala.
The best Guatemalan coffees have a very distinct, spicy even smoky flavor that sets
them apart from all other coffees.
Cappuccino Chiaro: (Drink) (AKA Wet or Light cappuccino): Cappuccino prepared
with more milk than usual.
Cappuccino Freddo: (Drink) (Iced Cappuccino) Cappuccino served over ice
Cappuccino Scuro: (Drink) (AKA Dry or Dark cappuccino) Cappuccino prepared with
less milk than usual.
Cappuccino: (Drink) or Cap: A traditional morning heart starter. The name
originates from several derivations one of which is from the Italian Catholic Capuchin
order of friars in 16th century whose mission was to bring Catholicism back to
Reformation Europe. The Italian name cappuccino relates closely to "hood," which is
said to describe the long, pointed cowl, that was worn as part of the Capuchin's habit.
Cuppuccino is a shot of espresso together with steamed milk and topped with a velvet
foam crested during the milk heating/aerating process. Often finished with a sprinkle of
fine sweet chocolate powder.
Cappucinatore: (Espresso Machine Component) See Froth Aider
Captain John Smith: (History - Writing) The English adventurer that founded Virginia
in America who makes reference to coffee (spelled "coffa") in his volume of travels
published in 1603.
Capuchin: (History - Names) The Monastic order of friars from Vienna who are said to
be the inspiration for the name of the coffee preparation called cappuccino. One legend
has it that a member of the order Marco dAviono played a saving part in the Battle of
Vienna in 1683 and the drink was named in his honor.
Caracas: (Brand) A class of coffees grown on the eastern coastal mountain ranges of
Venezuela and shipped through the port of La Guiara. Quality ranges from fair to
excellent.
Caracol/Caracoli: (Botany) Taken from the Spanish word Caracolillo meaning
seashell and describes the peaberry coffee bean. See - Peaberry
Caracolillo: (Botany) See - Peaberry
Caramel or Caramelly: (Cupping) Used to describe the change that takes place in the
green coffee bean during the roasting process. The coffee beans carbohydrate content
becomes caramelized as heat is applied. It can also be a descriptor of an aromatic
sensation created by a volatile of sugar compounds producing sensations reminiscent of
cooked sugar syrup, candy or syrup on the tongue.
Carbon dioxide: (Chemistry) Known as CO2. It is a gas that is formed in the cells of
the coffee bean as a natural by product of the roasting process.
Carbony: (Cupping) An after-taste of burnt charcoal overtones that occur in some
dark-roasted coffees and created by a slightly volatile set of heterocyclic compounds. It
describes a sensation similar to a creosol-like or a burnt substance. Also called "burnt"
or "smoky".
Cargill : (Export Trade) See - Green Bean Traders
Cargo Bags: (Export - Trade) Bags that have been delivered to the boat, the shipper or
to the receiver.
Cargo Slacks: (Export - Trade) Bags of coffee beans that have become slack due to
leakage in transit.
Carmelization: (Roasting) A process that occurs under heat when a sugar gives up
water and carbon dioxide, changing the structure of the sugars and its taste.
Carolus Linnaeus: (History Writing) See Linnaeus, Carolus
Cascade type dryers: (Green Bean Processing) See - Stationary Driers
Case Hardening: (Green Bean Processing) Occurs when moist green beans are
subjected to high temperatures and the outer surfaces of the beans dry too fast, causing
a hard shell to form. Such beans, even when they look completely dry, often cannot be
hulled since the interior of the bean is still soft. They would not keep even if hulling
were possible.
Catimor: (Botany) Is a coffee bean cultivar cross-developed between the strains of
Caturra and Hibrido de Timor in Portugal in 1959. It is resistant to coffee leaf rust
(Hemileia vastatrix). It is a small bush that grows best between 2,000 to 3,000 feet
(610m to 915m). It produces a large fruit and seed and gives a very high volume yield.
Known to have a very good cup quality when produced at low altitudes but is prone to
growing problems above 4,000 feet.(1,220m) Catimor: (Botany) Newer cultivar
selection with excellent yield but average quality. '
Catuai: (Botany). Is a cross between the Mundo Novo and the Caturra Arabica
cultivars. It grows as a short bush with lateral branches. The fruit does not fall off easily
and needs proper fertilization and good care. Known for its high yield and is
characterized by either yellow (Coffea arabica L. 'Catuai Amarelo') or red cherries
(Coffea arabica L. 'Catuai Vermelho' ).
Caturra: (Botany) A relatively recently developed sub-variety of the Coffea Arabica
species that generally matures more quickly, gives greater yields, and is more disease
resistant than the traditional "old Arabica" varieties like Bourbon and Typica. It was
developed in Columbia and is a mutation of Bourbon but smaller; early bearer and very
productive. A short plant with a thick core that grows predominately in Brazil and
Colombia between 1,500 to 5,500 feet. Said to be of good quality and holding a good
cup. In Hawaii, Yellow and Red variants are identified. '
Caustic: (Cupping) A detrimental taste sensation of a burning, sour sensation registered
on the posterior sides of the tongue. Mainly caused by alkaloids that increase the
sourness of the acids and creating a high percentage of salts.
CBB Damage: (Grading) Coffee beans that have been damaged by the Coffee Berry
Borer. The Coffee Berry Borer, or Hypthenemus Hampei, is one of the most significant
pest problems for coffee farmers. The CBB is a black, two millimeter long, beetle that
bores holes through the seeds coffee cherries. As "Broca" is the widely used Spanish
term for the coffee berry borer, CBB damage is also called "Broca damage".
CC, C/C: (Export -Trade) An Acronym description for Current Crop or (Coffee
making) This is a unit of measure equivalent to (1) millilitre (ml) or .0338 fluid ounces.
Celebes Toraja: (Brand) Is a market name for one of the worlds finest coffees from
Celebes (previously Sulawesi) in Indonesia.
Celebes: (History - Names) Previously known as the Island of Sulawesi in Indonesia.
Cellulose Material: (Botany) This is fibrous plant tissue constituting the major parts of
the cell walls of the coffee bean. It accounts for approximately 75% of the green bean's
total weight.
Central Standard: (Grading) The standard grade used for El Salvadors coffee on the
Tokyo Grain Exchange. (C.S. for short)
Cereal/Malty/Toast-like: (Cupping) The aromas characteristic of cereal, malt and
toast. It includes the aroma and flavour of uncooked or roasted grain (including roasted
corn, barley or wheat), malt extract and the aroma and flavour of freshly baked bread
and freshly made toast. It describes a grain-type aroma.
Cerrado: (Brand) A new high
grade Arabica coffee coming
from the high Savannah plains
in the west of the Minais Gerais
state in Brazil. Coffee was first
cultivated here in response to
the Black Frost of 1975 which
wiped out much of the lower
lying crops for that year.
Certified Organic Coffee:
(Farming) See - Organic
Coffee.
Certified: (Farming) See - Eco-
Friendly/Eco Cultivated
Ceylon Coffee: (Farming) In 1868 Ceylon (now Sri Lanka) was the worlds leading
coffee producer (export of 100 million lbs) but by 1885 it was all destroyed. The British
coffee plantations were completely wiped out by a leaf disease Hemileia Vostatrix
commonly known as coffee rust or coffee blight.
Cezves: (Coffee Making) See - Ibrik
Chaff: (Roasting) Chaff is the little brown flakes of paper-like innermost skin of the
green coffee beans (the silverskin) that lift off and float free during the roasting process.
Most coffee roasters separate the chaff from the exhaust of their roasting machines by
using cyclone separators that collect the chaff in a metal bin.
Chagga Tribe: (Brand) The name of a tribe from Tanzania who grow a respected
Arabica coffee on slopes of Mt. Kilimanjaro. The tribe are know as excellent farmers as
they can grow a cash coffee and food bananas, yams, beans and tomatoes crops on
the same plot of land known as a shambas.
Chanchamayo Valley/Chanchamayo: (Brand) A south-central region of Peru and a
market name for a Peruvian coffee with one of the best reputations. It is wet processed,
light bodied but still flavorsome.
Chandreguri Hills: (Region) See Baba Budam
Channeling: (Coffee Making) See - Tamper
Chaoua: (History Writing) See - Linschooten's Travels
Cheek, Joel: (History Drink) See - Joel Cheek
Chemical Demucilage (Green Bean Processing) This is a chemically induced
demucilage process used in the wet processing system to remove the remaining
mucilage from the green bean after pulping. Certain alkali, such as caustic soda or
wood ash are introduced into the pulping machine process and thereby removing the
pulp and mucilage from the coffee beans in a few seconds in one continuous operation.
Alkali-treated coffee beans do not loose any quality but they do add to the cost and can
be hard on the human skin of the processors.
Chemical/Medicinal: (Cupping) An aroma or odor reminiscent of chemicals,
medicines (such as formaldehyde) or the smell of hospitals.
Cherry Coffee: (Green Bean Processing) Term used in India to describe Dry Processed
coffee green bean: Also known as natural coffee
Cherry: (Botany) Is the common used term for the description of the ripe fruit taken
from the coffee tree. Each cherry usually contains two coffee beans. It is called as such
because of its resemblance to the cherry fruit.
Chiapas: (Region) The name of a coffee-growing state in southernmost part of Mexico.
The best coffees from this state are grown in the southeast corner near the border with
Guatemala. They often carry the market name of Tapachula after the town of the same
name. These coffees are typically well balanced with a chocolatey brightness, and are
more comparable to high grown coffees from Guatemala.
Chicory: (Drink) (Cichorium intybus) A member of the enormous sunflower family
(Asteraceae), and is a common roadside weed in the United States. Ground chicory
roots can be added to coffee to reduce the bitterness, enhance the flavour or stretch
limited coffee supplies. It is a bitter-acid/sweetish tasting additive derived from roasting
the root of the blue flowering chicory plant. It can be used as a filler or blended with
coffee to create a beverage popular in New Orleans, Louisiana. The leaves of the plant
are often used in salad preparation.
Chief Boki: (History Plant) Credited with introducing coffee into Hawaii in 1825
when as Governor of Oahu he brought seeds back from Rio de Janeiro. The first coffee
plantation in this state started much later in 1863.
Chipinga/Chipinge: (Region) Is a town in south-eastern Zimbabwe on the slopes of
the Chimanimani mountains in the Eastern Highlands near the border with
Mozambique. The region produces the best and most admired coffees from Zimbabwe
produced under the market name Zimbabwe Salimba, or Zimbabwe Salimba Estatem
which has a rich flavor comparable with other fine African coffees, is well balanced and
has a good aftertaste.
Chocolate-like/Chocolatey: (Cupping) A aromatic aftertaste created by a moderately
volatile set of pyrazine compounds that brings to mind the richness and sweetness of
chocolate, vanilla or cocoa powder. Whilst rare in coffee aroma the Yemen Mocha
Mattari are know for this characteristic.
Chop: (Export - Trade) Is a division of the total invoiced shipment. A particular chop
number is given to each division of the shipment.
Cibao: (Brand) Is the market name for a good coffee from the Dominican Republic.
Described as full-bodied with moderate acidity and yet carrying uncomplicated flavors.
Cichorium intybus: (Drink) See - Chicory
Cinnamony: (Cupping) A term given to a coffee taste that gives the impression of a
spicy, sweet cinnamon flavor.
City Tavern/Merchants Coffee House: (History - Coffeehouse) The name of a
famous coffee house in America. Located in Philadelphia it is famous as the gathering
place for political leaders such as Washington, Jefferson, and Hamilton.
Classica: (History Espresso Machine) In 1948 it was the 2 group version of the first
Crema Caffe espresso machine model introduced by Gaggia to the market.
Clean: (Cupping) Is a coffee cupping or tasting term used to describe a coffee sample
that is free from flavor defects and with a refined texture in the mouth. Can also mean
coffee without any off-flavor and possessing unpolluted and clear flavors. It is the
opposite of dry.
Cleistogamous: (Botany) The botanical name given to a plant that pollinates itself
when flower closed. Coffea arabica is self-pollinating and often Cleistogamous.
CO2: (Chemistry) Acronym for Carbon Dioxide. See - Carbon dioxide
Coatepec: (Brand) See - Altura Coatepec
Coating: (Marketing) See - Glazing
Coban: (Brand) Is a market name for a respected high-grown coffee from north-central
Guatemala. Noted as one of worlds best and most distinctively flavored coffees.
Cocoay: (Cupping) A taste of coffee described as stale. The flavor of cocoa.
Coda di topo: (Coffee Making) An Italian term to describe the look of the coffee oil as
it leaves the port-filter and means mouse tail. A correct extraction will have this
appearance.
Coffea Arabica: (Botany) See - Arabica
Coffea Canephora: See - Robusta.
Coffea Congencis: (Botany) See Congencis.
Coffea DewevreiIt: (Botany) See - DewevreiIt
Coffea DybowskiiIt: (Botany) See - DybowskiiIt
Coffea Excelsa: (Botany) See - Excelsa
Coffea Liberica: (Botany) See - Liberica
Coffea Mauritiana: (Botany) See Mauritiana.
Coffea Neo-Arnoldiana: (Botany) See - Neo-Arnoldiana
Coffea Racemosa: (Botany) See Racmosa.
Coffea Stenophylla: (Botany) See - Stenophylla
Coffee Basics: (Research) Book by Kevin Knox is a great introductory to coffee.
Coffee Bed: (Coffee making) See - Coffee Pack.
Coffee Berry Borer: (Farming) The Coffee Berry Borer (CBB), or Hypthenemus
Hampei, is one of the most significant pest problems for coffee farmers. The CBB is a
black, two millimeter long, beetle that bores holes through the seeds coffee cherries.
"Broca" is the widely used Spanish term for the coffee berry borer.
Coffee Berry Disease: (Farming) Colletotrichum Coffeanum. A major fungal disease
of the coffee seed that is common in cold temperature. Severe attacks were recorded in
Kenya and the Congo in 1920. The Kenyan coffee hybrid Ruiru 11 is resistant to both
coffee berry disease and leaf rust. Jamaican Blue Mountain also shows inherited
resistance to this disease.
Coffee Cherry: (Farming) See Cherrie.
Coffee Cupper's Handbook: (Research) Book by Ted Lingle on cupping.
Coffee Exchange of NY: (Export - Trade) The coffee exchange in America until 1882
when it became the NYBOT.
Coffee Fest: (Trade) The coffee industries largest trade show. Coffee Fest has been
held annually in Seattle since 1992 and is also held in Las Vegas, Chicago, and Atlanta.
Coffee Fruit: (Botany) This is the cherry that contains the coffee seeds (beans).
Coffee Future: (Trade) A contract to buy green coffee beans at a specified price for
delivery at a specified future date. Coffee futures are used by roasters to secure an
adequate supply of coffee until the next harvest and as an insurance to "lock-in"
reasonable prices.
Coffee Jug: (Coffee Making) An ancient form of coffee making where boiling water is
added to ground coffee in a jug and let to fuse for over 5 hours.
Coffee Makers, 300 Years of Art and Design: (Research) Book by Edward and Joan
Bramah
Coffee Oil: (Chemistry) This is the essence of coffee. It is formed in the bean during
the roasting process.
Coffee Pack: (Coffee Making) This described the volume of ground coffee contained
in the portafilter that is used for the extraction of a shot of espresso.
Coffee Rust/Coffee Leaf Rust (CLR): (Framing) Hemilaeia Vastatrix. A major fungal
attack of the coffee tree leaf that only affects Arabica Coffea and not Robusta. First
discovered in Sri Lanka (Ceylon) in 1860 but now prevalent in many areas around this
world. It destroyed the Brazilian crop in 1970 as it did previously on the Islands of Java
and Sri Lanka nearly a century before.. CLR has since spread to every coffee growing
region of the world. Sri Lanka replaced their crop with the variety Robusta. The Kent's
Coffea Arabica cultivar is resistant to this disease. CLR may be prevented with copper-
based fungicides. Also called la roya in Spanish).
Coffee Sommeliers: (Cupping) A term taken from the wine tasting and refers to
professionals of the highest level in coffee tasting whose task it is to identify coffees
characteristics and determine its quality.
Coffee: A Guide to Buying, Brewing and Enjoying (5th Edition): (Research) Book
by Kenneth Davids.
Cold-Water Method: (Coffee Making) A method of brewing coffee where ground
coffee is soaked in a proportionally small amount of cold water for up to 20 hours. The
grounds are then removed leaving a concentrated form of coffee that is mixed with hot
water as required. This method produces a light-bodied cup with low acidity.
Colletotrichum Coffeanum: (Farming) See - Coffee Berry Disease
Colloids: (Coffee Making) See - Brew colloids
Colonos: (Green Bean Processing) The name still used to describe coffee pickers in
Brazil. Originally given to immigrant workers whose passage was often paid by the
plantation owner in return for work in picking coffee.
Coltelli, Francesco Procopio: (History Coffeehouse) See - Le Procope
Columbian Milds: (Export - Trade) Is a price group indicator recorded by the ICO and
includes the price of coffee contracts traded in washed Arabica coffee from Columbia,
Kenya and Tanzania.
Columbiana: (Botany) A cultivar originating in Columbia. It is vigorous, heavy
producer but average cup quality. '
Columnaris: (Botany) A tall tree that is an excellent producer, grown mostly in Puerto
Rico under shade. '
Commercial Coffees: (Export - Trade) These are packaged pre-ground (pre-brewed in
the case of instant or soluble) coffees sold by a brand name. The term is also used by
some producing countries to differentiate between those coffees that the locals consume
and those that are to be exported.
Commercial Machine: (Coffee Making) An espresso machine designed for continual
use and generally characterised by its solid durable housing and components, at least 2
groups and containing a volumetric pump.
Commercial Policulture Farming: (Farming) This method resembles traditional
polyculture, except that some shade is removed to allow more coffee shrubs. To obtain
higher yields farmers use fertilizers, pesticides and other chemical inputs. This farming
technique often includes other commercial crops like macademia trees, citric trees,
avocado trees, etc..
Complexity: (Cupping) A tasting term describing the harmonious multiplicity of
sensation (as opposed to simple) that shifts during the smelling and tasting of coffee.
Coffees whose taste sensations shift and layer pleasurably, and give the impression of
depth and resonance are said to have complexity. It is the perception of multiple flavors
and found least often in Mexican coffees and yet also a common characteristic of
Yemen Mocha and Sumatran coffees. Generally, agreeable complex flavors are most
often achieved by blending two or more complimentary single origin coffees.
Con panna: (Drink) Like the beverage "macchiato", but whipped cream is substituted
for steamed milk.
Congencis: (Botany) Coffea Congencis - Coffee bean cultivar from the banks of
Congo, it produces a good quality coffee but it is of low yield. Not suitable for
commercial cultivation
Congo coffee/tree: (Botany) See - Robusta
Conical Grinding Blades: (Grinding) These are two blades of different shape. The first
is a truncated cone-shaped blade which is fitted to the motor shaft. The second is
cylindrical on the outside, but on the inside it is the reversed shape of the flat blade.
This blade is fitted to the threaded collar. The speed of the cone-shaped blade is much
slower than that of the flat blades described above (400 to 600 rpm).
Conilon: (Botany) Name of a Coffea canephora variety from Brazil.
Conor System: (Marketing) See - Belly-buttons
Consumer Machine: (Coffee Making) A lightweight espresso machine designed for
home use. Usually characterised by a single group, a vibrating pump and made of semi
durable parts.
Continous Roaster: (Roasting) Usually a large commercial coffee roaster that roasts
coffee continually as opposed to a start/stop batch roaster.
Contract: (Export Trade) See - C-Contract.
Control Panel: (Espresso Machine Component) The front part/panel of the espresso
machine used by the barista for drink preparation and containing a power switch,
brewing control switches/buttons, hot water dispensing unit and steam controls.
Controlled Demucilage: (Green Bean Processing) This is a controlled fermentation
process used in the wet processing system to remove the remaining mucilage from the
green bean after pulping. Similar to Natural Fermentation except that certain
commercially produced enzymes are artificially introduced to both speed up the process
and prevent the natural build up of putrefactive bacteria which can turn the beans sour.
Reduces the fermentation time by half.
COOCAFE: (Export -Trade) Costa Rica's only certified Fair Trade Coffee Cooperative
was founded in 1988 with support of the German government. COOCAFE works to
benefit 3500 coffee growers in nine co-operatives in the country's rural areas. The
average farm is only 1.3 hectares.
Corretto: (Drink) Espresso "corrected" with a touch of grappa, cognac, sambuca, or
other spirit.
Course: (Cupping) A coffee taste creating a rough sensation on the tongue.
Creamy: (Cupping) A moderately high level of oily material suspended in the coffee
extract caused by a pronounced amount of fats being present in the beans.
Crema Caffe: (History Espresso Machine) See Gaggia.
Crema: (Coffee Making) Is the creamy caramel, reddish-brown coloured micro-foam
layering the top of a recently extracted shot of espresso. A thick head of creme indicates
that the espresso coffee has been correctly extracted. Crema is the combination of air
and emulsified oils (colloids and lipids) that have been forced out from the ground
coffee by the pressurised hot water applied by the espresso machine. The crema 'caps'
the espresso helping it to retain its flavor and aroma. Crema is rich with coffee flavor
and can release aroma from the throat for up to an hour after drinking espresso.
Cremonesi M: (History - Inventor) A technician in an Italian coffee grinder factory
who in 1938 developed and patented a piston pump in a coffee making machine that
forced hot, not boiling, water through the ground coffee. The piston pump improved the
coffee making process by eliminated the burnt taste of coffee which often occurred in
the earlier designed Pavoni machine.
Creosol: (Cupping) A predominantly scratching taste sensation at the back of the
tongue. Usually caused by the high percentage of phenolic compounds inherent in a
dark roast.
Crible: (Green Bean Processing) Name of a French coffee grader.
Crivello: (Green Bean Processing) Name of an Italian coffee grader.
Crops: (Export - Trade) Old crop: Is a coffee cropped two or more year ago. Past crop:
refers to coffee cropped during the previous year. Current crop: Is the coffee in process
of being cropped. New crop: Is the next crop. Within these definitions a crop can be the
Main Crop or the Fly Crop (secondary crop).
Crust: (Cupping) This is the thick saturated bed of coffee particles that rises to the
brews surface when water is poured directly onto the fine coffee grounds during a
coffee cupping (tasting). Breaking and agitating this crust allows the cupper to note the
unique characteristics of the coffee. The crust is usually remover before tasting takes
place. Also known as a cap.
CSCE: (Export - Trade) Acronym for (Coffee, Sugar, Cocoa Exchange) a division of
the NYBOT where Arabica coffee futures and options are traded.
Cucuta: (Brand) The market name for a coffee grown in north-eastern Colombia, but
often shipped through Maracaibo Venezuela.
Cultivar: (Botany) A cultivar
is a new variety of an existing
plant usually created by
combining two others. The
name is given in accordance
with the International Code of
Nomenclature for Cultivated
Plants (ICNCP). i.e. Typica and
Bourbon are cultivars of the Arabica tree.
Cultured coffee: (Brand) Market name In 1919 Floyd W. Robison, Detroit, is granted a
United States patent on a process for aging green coffee by treating it with micro-
organisms to improve its flavor and to increase its extractive value.
Cup Testing: (Cupping) The term to describe the judging process of the merits of a
coffee. A freshly ground and brewed coffee sample is sipped in this process.
Cup Tray: (Espresso Machine Component) The stainless steel area on top of the
espresso machine holding the cups. These cups are automatically warmed by the boiler
sitting underneath. The warm cup ensures no heat loss and that the coffee is served at
the correct temperature (especially the small demitasse cups).
Cupping Spoon: (Cupping). An oversized rounded silver soup spoon used to taste
coffee in cupping evaluation. Similar to the tastevin that is used by wine judges and is
sometimes called a Gote-caf.
Cupping. (Cupping) A term used by coffee professionals to describe their activity of
sensory evaluation by sipping brewed coffees in order to grade their qualities. Coffees
are graded on the quality of Aroma, Acidity, Body, and Flavor.
Curing: (Green Bean Processing) The final stages of preparation of the coffee that
takes place at a special plant just before the coffee is sold for export. The coffee is
hulled, to remove the parchment, then passes through a number of cleaning, screening,
sorting and grading operations. This final stage is common to both wet and dry
processed coffee.
Current Crop: (Export - Trade) Is the coffee process in the current crop year and
remains so until the year is out. Coffee from a previous harvest year is referred to as old
crop or past crop.
Custepec: (Estate) See - Estrictamente Altura
Cutting Hullers: (Green Bean Processing) This method is considered better because no
heat is generated during the hulling process. After the parchment skin (or hull) is
removed, considerable amounts of silver skin are still attached to the green bean. This is
especially true when the hulling is done by cutting action.
Cyclone Separator: (Roasting) A cyclone separator is used in the roasting process to
separate particulates, such as chaff, from the exhaust. The exhaust from cyclone
separator is typically passed through a thermal oxidizer (incinerator) to burn the smoke.
Roasters equipped with both a cyclone separator and thermal oxidizer emit a clean,
smoke and a particle free exhaust.
Coffee - The enchanting perfume that a zephyr has brought
D
Daklak: (Region) One of the two original coffee pilot provinces planted by the French
colonialists in 1922. It is located in the Western Highland of Vietnam and lies about
300 kilometers northeast of the capital, Ho Chi Minh City. Starting originally with less
than 2,000 hectares under coffee cultivation, Daklak now accounts for 70% of
Vietnam's mostly Robusta coffee bean output.
Dark Roast: (Roasting) This is coffee that has been roasted to a dark brown to almost
black color and is typically more pungent with a distinctly burnt flavor and less acidy
than medium or light roasted coffee.
Dead: (Cupping) A term used to describe lifeless coffee that is flat and lacking in any
good flavor or aroma.
Decaffeinated Coffee: (Decaffeination) Coffee beans that have had its naturally
occurring caffeine removed. USA and EU laws only allow this description to be applied
to coffee beans that meet the 97% removal benchmark. The decaffeination (decaf)
process involves immersing the unroasted coffee beans in a solvent to remove the
caffeine, separating the solvent from the coffee beans, and then processing the solvent
to isolate the caffeine. Commonly used solvents include, water (see Swiss Water
Process), benzene, ethyl acetate, methylene chloride (MC), and carbon dioxide (CO2).
Decaffeination Process: (Decaffeination) This is the process used to decaffeinat coffee
(remove 97% of the natural caffeine) in its green bean state. Caffeine is removed either
by a direct method or indirect method. Direct method involves the caffeine solvent
coming in direct contact with the green bean (Supercritical Carbon Dioxide) whereas
the indirect method involves solvents being used to extract caffeine from the heated
water (Swiss Water Method) used initially to remove the caffeine from the green bean.
Both methods are consistently successful in removing all but a trace (2% to 3%) of the
resident caffeine.
Defects: (Grading) A term used in the green bean grading process to identify
unacceptable beans caused by natural and human failures in the picking, processing,
drying, sorting, storage, or transportation stages of green coffee bean production. In
cupping terms, harshness and sourness are two of the most widely used negative
epithets. Harshly flavoured coffees are unpleasantly bitter, sharp, or irritating. Many
other terms are used in cupping to even more dramatically describe the undesirable
flavour characteristics.
Degassing: (Roasting) A natural occurring process in which recently roasted coffee
releases carbon dioxide gas. This occurs intensively in the first 48 hours and then
slowly over the next 7 to 10 days.
Delicate: (Cupping) A subtle flavor descriptor perceived on the tip of the tongue that
produces a very fine, yet fragile sweet-subtle sensation. Typified by the washed New
Guinea Arabica coffee beans.
Delivery Group: (Espresso Machine Component) See - Group
Demitasse: (Coffee Making) A small or three-ounce cup primarily used for serving a
traditional shot of espresso. The term is taken from a French word "demi de tasse"
meaning, a 'half cup'. The demitasse can be made of glass, stainless steel, ceramic or
porcelain.
Demucilage: (Green Bean Processing) Is the term used to describe the procedure in the
wet processing system where the remaining thick layer of sticky fruit pulp (mucilage)
covering the coffee bean after pulping is removed. There are five methods now being
used to remove this mucilage: natural fermentation, chemical demucilaging, mechanical
demucilaging, enzyme action and hot water demucilaging. There is a greater weight
loss in the bean using the fermentation method as opposed to the mechanical method.
Depth: (Cupping) A subjective term used to describes a sensual coffee taste that
resonates or produces a sort of ringing or echoing finish. In contrast other coffees may
simply stand pat or even fade.
Dervesch: (History - Drink) The name given to Muhammedan monks from Yemen in
the first century who were some of the earliest recorded partakers of the coffee drink.
Descalers: (Espresso Machine - Maintenance) Over time the boiler and brew lines can
build up deposits of calcium and magnesium carbonates and sulphates from the reaction
of the minerals in the water supply with the metal components of the Espresso machine.
Descalers are typically organic acids (citric, tartaric and sulfonic acids) which dissolve
these build ups when they are added to the incoming water supply in maintenance.
Whilst they are generally food safe the boiler and the decomposed scaling must be
flushed out thoroughly before the machine is used to make coffee again.
Desiderio Pavoni: (History Inventor) See - Pavoni, Desiderio
Detergents: (Espresso Machine - Maintenance) Espresso machine detergents in
conjunction with the blind filter are used for backflushing (cleaning) of the group
heads. It is usually a granularly white powder based on tri-sodium phosphate and
because of its corrosive properties it should never be added to a water-tank or boiler.
Detrimental coffee taste sensations: (Cupping) Common to natural coffees. Often the
result of sugars being ingested by the coffee tree as the cherries remain on the branches
while drying. Tastes can range from medicinal to caustic.
Devza: (Coffee making) A long-handled open pot also known as cezva, pronounced
"keffa." where the coffee is poured into tiny demitasse-type cups. In Turkey this pot is
called an Ibrik.
DewevreiIt: (Botany) Coffea DewevreiIt. A coffee bean cultivar discovered growing
naturally in the forests of the Belgian Congo. Not considered suitable for commercial
cultivation.
Dhul-Nun: (History - Drink) See - Sufis
Dichloromethane: (Decaffeination) A decaffeination solvent used extensively in the
early 1970's because of its lower toxicity and its ability to selectively dissolve caffeine
without removing the sugars, peptides, and flavours. Possessing a low evaporation point
(40C) it was easily removed from the processed coffee with the application of steam. It
is no longer widely used due to the suggested evidence that it may be carcinogenic.
Dichloromethane: (Decaffeination) See - Ethyl Acetate
Diffusers: (Espresso Machine Component) See Showers.
Direct Contact Decaffienation: (Decaffienation) Describes the decaffination process
where the solvent for the caffeine comes in direct contact with the coffee bean.
Disolving agents in this method include Triglycerides, Methylene Chloride and
Supercritical Carbon Dioxide.
Diseased: (Grading) These are disease damaged coffee beans mostly caused by fungus
(mold). The most prevalent coffee diseases facing the worlds coffee farmers are Coffee
Leaf Rust (CLR), Coffee Berry Disease (CBD) and Coffee Berry Borer (CBB).
Dispersion Screen: (Espresso Machine Component) See Showers.
Diterpene Alcohol Esters: (Chemistry) See Lipid.
Djimmah/Djimah: (Brand) A Ethiopian Arabica bean from the Region of Kaffa. This
coffee is grown at 1500-1800m in forests/semi-forests in the south/west part of the
state. Washed Djimahs have an excellent mild acidity whereas dry-processed Djimah is
a lesser coffee of unrefined and zesty flavor possessing a strong winey aftertaste. These
are coffees grown on the original indigenous coffee plants.
Dominican Republic: (Coffee growing regions) The government has established seven
official coffee-growing regions in the Dominician Republic: Barahona, Cibao, Neyba,
Noroeste, Sierra Central, Sierra Occidental, and Sierra Sur.
Don Jos Antonio Gelabert: (History) Credited with introducing coffee cultivation
into Cuba in 1748
Doppio: (Drink) Italian term for double. Double Espresso or twice the amount of coffee
and twice the amount of water. Basically it describes two shots of espresso in one
demitasse container.
Dorothy Jones: (History) A woman of Boston who in 1670 became the first American
coffee trader when she was granted a license to sell coffee.
Dosage/Dose: (Coffee Making) The amount of ground coffee dispensed from the
grinder in order to make espresso coffee.
Doser Forks: (Grinding) The holder protruding from the grinder which holds the
portafilter in exact position during the dosing of the ground coffee.
Doser Grinder: (Grinding) A machine that grinds the coffee beans, capturing it in a
container that dispenses a measured amount of ground coffee, or dose.
Doser: (Grinding) This is a spring-loaded lever located to the side of the specialized
commercial espresso grinder (Burr or Conical) which dispenses the pre-set amount of
ground coffee into the portafilter for the making of a shot of espresso coffee.
Dota Valley: (Region) A coffee growing region located high in the mountains of the
Tarrazu region of central Costa Rica.
Double Basket: (Espresso Machine Component) The filter basket designed to hold
about 14 grams of ground coffee that is designed to make two cups of coffee (twin
spout portafilter) at one time.
Double Picked: (Grading) Is an acronym in coffee processing and grading to describe a
coffee that has been "double picked". It means that the coffee has been subjected twice
to scrutiny (rather than just the standard once) by hand pickers who remove the
imperfect beans, pebbles, and other foreign matter.
Doyle Dane Bernbach: (Marketing) See - Juan Valdez
DP: (Green Bean Processing) Acronym for (Double Picked). See Double Picked
Drip Method: (Coffee Making) A brewing method that allows heated water to settle
into and drip through a bed of fine ground coffee held in by blotting paper. Mr Coffee
was the first automatic drip-brew coffeemaker for home use and was introduced in
1972. Filter-drip coffee makers are the most popular type of home coffee brewer used
today.
Drip Tray: (Espresso Machine Component) The stainless steel tray that sits directly
under the brew groups that is designed to catch spillage and the expulsion of excess
water after a shot is completed. A centre hole in the tray allows for the fluids and coffee
grains to drain away.
Drum Roasting: (Roasting) Most coffee roasting equipment uses the rotating drum
technique. Heat source is typically a gas (or wood) flame which roast a batch of coffee
beans as they tumble in a rotating drum. As the drum spins, hot gasses transfer heat to
the drum and the drum conductively heats the tumbling coffee beans whilst others have
perforated drums that allow hot gasses to pass through the drum and convectively heat
the roasting coffee. The rotating ensures an even roast throughout. It is best described
as a cross between a hot-air popcorn popper and a clothes dryer. Most commercially
available coffee is either air roasted or drum roasted.
Drupes: (Botany) This is what botanists prefer to call the cherry fruit of the coffee tree
because it has skin, flesh and a concealed stone fruit. Some botanists argue that the
existence of two seeds precludes it from being called as such.
Dry cherry: (Green Bean Processing) The term used to describe the dry processed
coffee before it has been hulled. French term (Caf en coque), Portuguese term (Caf
em coco) and Spanish term (Cereza seca).
Dry fermenting: (Green Bean Processing) A step in the processing of green coffee
beans where after extracting the coffee bean in a demulage process the coffee beans are
fermented overnight without the use of added water. A practice employed by some
Sumatran farmers.
Dry Method Coffee: (Green Bean Processing) See - Dry Processed Coffee
Dry Processed Coffee: (Green Bean Processing) It is a process where the red coffee
cherries are laid out to dry on patios in the sun after harvesting. The cherries are then
raked continually until they develop a dry hardened husk. Finally they are passed
through a hulling machine to remove the dried pulp and so extract the coffee beans. It is
a cheaper process than the wet method but is subject to the weather for good quality
outcomes. The process takes about two weeks and the cherries must be raked while
drying to avoid mildew. This method can produce coffee beans that are complex, fruity,
and deeply-dimensioned but equally they can be sour, crushed or split when the picking
and drying are performed carelessly. Mostly they are generally considered as inferior to
the washed and fermented beans but it is often the only process available where water
and capital are scarce. The best and most celebrated dry-processed coffees are Yemen
coffees and the Harrar coffees of Ethiopia as well as the finest traditional Brazilian
coffees. Other dry processed coffees include 95% of the Arabica coffee produced in
Brazil, most of the coffees produced in Haiti and Paraguay, as well as for some
Arabicas produced in India and Ecuador. Almost all Robustas are processed by this
method. (Also known as The Natural Process)
Drying: (Green Bean Processing) The process of bringing the moisture content of the
coffee bean down from about 50% to 12%. At this point it can be bagged and stored
safely for a few years if required. In the dry processing method the bean is dryed within
the cherry fruit whilst under the wet method the bean is dried after the pulping and
demulage stage. Drying is done by sun or mechanical drying or a combination of the
two.
Dufour, Philippe Sylvestre: (History - Writing) He
published in Lyons in 1671 the first substantial work on
coffee in French called De l'Usage du Caf, du Th et
du Chocolat. Dialogue entre un mdecin, un Indien, et
un Bourgeois
Dull: (Cupping) A coffee that lacks any outstanding
character. It has taste but lacks character. It is simply an
impression of roundness and is close to being described
as flat.
DybowskiiIt: (Botany) Coffea DybowskiiIt. This coffee
bean cultivar comes from the group of Eucoffea of
inter-tropical Africa. Not considered suitable for
commercial cultivation
Coffee - The stream in which we wash away our sorrows
E
E.D. & F. Man. : (Export Trade) See - Green Bean Traders
E.P.W.: (Grading) Acronym for (Extra Prime Washed). See - Extra Prime Washed
E.S.E system: (Coffee Making). Acronym for (Easy Serve Espresso). It is a pre-packed
serving standard that was introduced onto the market by Illycaffe together with a
consortium of important espresso machines manufacturers and coffee roasting
companies. It involves pre-packing ground coffee in pods and then using espresso
machines specifically designed to take them. Recognized by the E.S.E trademark on the
packing and machinery.
E-61 Group: (Espresso Machine - Component). The first model of the "continuous
delivery" espresso machines was designed and patented by Ernesto Valente and
released to the market by Faema in 1961. This group introduced unprecedented
temperature control to the commercial espresso machine and reversed the previous
system of the spring compression of hot water. Its extraction head and filterholder is
still the standard design by which most machines of today are produced.
Earthy/Earthiness: (Cupping) A tasting term describing the undesirable taste of coffee
and has the odour of freshly turned wet soil or musty humus tone (aftertaste also
referred to as dirty and groundy) or raw potatoes. It is caused when fats in the coffee
beans absorb organic materials from the ground in the drying process due to careless
and primitive processing conditions. While it is a flavour defect deriving from careless,
primitive processing, in some contexts it may be seen as a virtue. So, this taste
characteristic is not necessarily a negative characteristic and typical of the spicy, of the
earth Indonesia semi-dry processed coffees from Sumatra, Sulawesi and Timor. Some
Harrar coffees may also have a hint of wildness or earthiness to them.
Easy Serve Espresso: (Coffee Making) See - E.S.E system
Eco-Friendly/Eco Cultivated: (Farming) The name given to coffee that is cultivated
under environmentally-conscious methods which help protect the ecosystem. Estates
that adhere to these practices can have their coffee marketed under certain marks
including Certified, Fair-Trade, Fairly-Traded, Organic, Shade-Grown, Sustainable
Coffee, and Triple Certified which can give a competitive advantage with consumers.
ECO-O.K. Certification: (Farming) The trademark of The Rainforest Alliances coffee
certification program. To gain certification a farmer must maintain forest cover over his
coffee plants, control erosion, carefully manage agro-chemicals (most shaded coffee
farms use few if any pesticides) and take prescribed measures to protect surrounding
forests, streams and wildlife. Workers must be paid according to the law, treated fairly
and given environmental education and training. All solid, liquid and organic wastes
must be properly managed. The standards cover every aspect of production that could
affect the environment.
Edward Lloyd: (History Coffeehouse) See - Lloyd Edward
Edward Loysel de Santais: (History - Inventor) In 1843 he built the first large coffee
making machine capable of making up to 2,000 cups per hour. It was based on Louis
Bernard Rabauts idea (forced steam through the coffee). Edward exhibited his machine
at the Paris Exhibition in 1855.
Electromechanical Temperature Control: (Espresso Machine - Component) A
system of controlling the temperature in the boiler by way of a bimetallic thermostat
made from two metallic sheets of differing thermal properties. Known to be a less
precise method than the electronic temperature control for maintaining the precise
temperature required for consistent espresso coffee making.
Electronic Sorting: (Green Bean Processing) Sour beans and some types of black
beans are not able to be separated from the coffee by way of specific gravity methods
and must be identified either by eye or by electronics. In this sorting method electronic
devices separate the coffee according to color but do not do as good a job as hand
sorting because the color differences between good and bad beans are not always
sufficiently distinct for accurate electronic discrimination.
Electronic Temperature Control: (Espresso Machine - Component) The more precise
and more expensive system of controlling the temperature of the brewed water in coffee
making. This system uses a combination of sensor and digital reference to perform the
thermostatic on-off heating function in the espresso machines heat exchanger.
Elephant Bean: (Botany) See - Maragogipe/ Maragogype
Elford's "white iron" machine: (History) Invented in 1660 for roasting coffee and
was much used in England. Described as being "turned on a spit by a jack."
EM1881: (History) Harvey Ricker, Brooklyn, introduces to the trade a "minute" coffee
pot and urn, known as the Boss, name subsequently changed to Minute, and later
improved and patented (1901) as the Half Minute coffee pota filtration device
employing a cotton sack with a thick bottom.
En Pergamino: (Export - Trade) Describes wet-processed coffee from Mexico that is
shipped with the dried parchment skin still adhering to the bean. The parchment is often
removed prior to roasting in a step called milling.
Endocarp: (Botany) This is a very resistant parchment-like envelope that protects the
seeds (beans) at the center of the coffee cherry. It is more commonly referred to in the
trade as 'the parchment.'
Endothermic: (Roasting) A term used in the coffee roasting process that identifies a
period when the coffee beans are still absorbing heat.
EP: (Grading) Acronym for (European Preparation). See - European Preparation
Ernesto Valente: (History Inventor) See Valente, Ernesto
Espresso Breve: (Drink) See Breve.
Espresso Coffee, The Chemistry of Quality: (Research) A book by Andreas Illy and
other researchers about espresso coffee.
Espresso Coffee, The Science of Quality: (Research) A book by Rinantonio Viani of
Nestle Research Laboratories in Switzerland and Andreas Illy of Illycafe and Nestle
about espresso coffee.
Espresso con Panna: (Drink) A variation of the macchiato by substituting a dollop of
whipped cream for the milk froth. Basically a Starbucks invention. Means in Italian
"espresso with cream.
Espresso Lungo: (Drink) American term where a shot is extracted longer for a bit of
extra espresso. Tends to maximizes the caffeine but will mostly produce a more bitter
cup.
Espresso Macchiato: (Drink) See - Macchiato
Espresso method: (Coffee Making) Is the method of extracting a coffee beverage that
involves pushing very hot water at 202F under 9 atmospheres of pressure through finely
ground coffee.
Espresso Pull: (Coffee Making) See Pull
Espresso Ristretto: (Drink) See - Ristretto
Espresso Romano: (Drink) Espresso served with a lemon peel on the side. Whilst not a
typical accompaniment in Italy it is commonly served with the espresso beverage in
America.
Espresso: (Coffee Making) Derives from the Latinate root for "Press", or "Under
Pressure" and describes a way of making coffee that extracts coffee oils by subjecting
finely ground coffee to hot pressurised water. Commonly mispronounced "expresso".
Espresso: (Coffee Making) Describes the method of making coffee where a pump-
driven machine forces hot water through finely ground bed of coffee at around nine
atmospheres (bars) of pressure.
Espresso: (Coffee Making) The term is believed to come from the Latin word
Expresere, which means, "to press out". Can also be used to describe a one-ounce shot
of intense, rich black coffee made that is served to order.
Espresso: (Drink) The term used to describes the full range of coffee cuisine from short
black to caffe latte.
Espresso: (Research) A book by Ken Davids on espresso coffee.
Estate Grown: See - Single-Origin Coffee
Estrictamente Altura: (Grading) Quality Mexican coffees grown at altitude of over
5,500 feet that are full of flavor (including a distinct nuttiness). Predominant plantations
in this group include; Custepec, Prussia, Liquidambar and Santa Cruz. See -
Liquidambar MS
Ethyl Acetate: (Decaffeination) A caffeine solvent used in the 80's and early 90's as a
replacement for the suspect but then popular 70s solvent dichloromethane.
Decaffeinated coffee bean sellers touted ethyl acetate as "natural" because it was a
natural occurring substance found in fruit.
Euronext.Liffe: (Export Trade) See - LIFFE
European Preparation: (Grading) A term used to describe a process where the
imperfect beans, pebbles, and other foreign matter in the green coffee beans have been
removed by hand. This is done because the coffee buyers of France, Italy and Spain are
more particular about the quality of their coffee imports. Also known as the acronym
EP.
Excelsa: (Botany) Coffea Excelsa A coffee bean cultivar discovered in 1904.
Possesses natural resistance to diseases and delivers a high yield. Once aged it can
deliver an odorous and pleasant taste, similar to var. Arabica. Suitable for commercial
cultivation.
Excelso: (Grading) A grade of coffee bean. It is Colombias second best grade behind
supremo. Excelso coffee beans are large, but slightly smaller than Supremo coffee
beans.
Exocarp: (Botany) This is the botanical name for the coffee cherry's outer thin red skin
and is 100-300 micrometers thick. It is tough enough to withstand some degree of
handling and has a slight bitter flavor.
Exothermic: (Roasting) This is the latter stage in the coffee roasting process where the
coffee bean actually becomes heat producing not just heat absorbing.
Exotic: (Cupping) A taste description of unusual aromatic and flavour notes. i.e floral,
berry, or sweet spice-like. Best examples of exotic coffees come from East Africa and
Indonesia.
Extra fancy: (Grading) The best grade of Hawaiian coffee followed next by Fancy.
Extra Prime Washed: (Grading) The standard grade used for Guatemalas green
coffee beans traded on the Tokyo Grain Exchange. (E.P.W.)
Extraction Chamber: (Espresso Machine Component) See - Group
Extraction Time: (Coffee making) See Brew Time
Extraction: (Coffee Making) The resultant brew obtained by forcing hot water through
finely ground coffee. The extraction contains flavors, oils, colloids, lipids and other
elements and forms the basis of espresso coffee drinks.
Coffee - Soothes you softly out of dull sobriety
F
F.H.B.: (Grading) Acronym for (Fancy Hard Bean). See - Fancy Hard Bean
Faded: (Grading) Unroasted coffee beans that have lost much of there original color, a
characteristic of old crop and beans that were dried too rapidly. Processed coffee beans
will slowly fade from green to pale yellow, if stored too long before roasting. Also
called "soapy" or "bleached".
Faema: (Espresso Machine - Manufacturer) An espresso machine manufacturing
company that produced the first pump driven espresso machine in the 1960s, replacing
the previous spring compression system that had dominated the market. Ernesto
Valente of Faema invented the concept and the first manufactured machine was called
the Faema E61.
Fair Traded Coffee: (Export - Trade) A certification given to coffee beans that have
been purchased from peasant farmers at a price defined by international agencies as
"fair". It is intended to help ensure equitable trading arrangements for disadvantaged
small holders who are organized into cooperatives Also used to promote sustainable
agricultural and farm management practices without the use of agrochemicals or
genetically modified organisms. See - Eco-Friendly/Eco Cultivated
Fancy Hard Bean: (Grading) (F.H.B.) The second highest grade for Guatemalas
green coffee beans traded on the Tokyo Grain Exchange.
Fancy: (Grading) Hawaiis second best grade of coffee behind extra fancy.
FAQ: (Grading) Acronym for (Fair to Average Quality).
Fazenda: (Farming) The Portuguese name of a farm. Coffee plantations in Brazil are
called Fazenda.
Fazendero: (Farming) A proprietor of a fazenda (coffee plantation).
Fermentation Vat: (Green Bean Processing) These are large water filled pools that are
used in the wet processing system to remove mucilage from the coffee bean after they
have been pulped. It is usually made of either wood or concrete however wood has the
advantage that it holds the natural heat generated by the fermentation process better
than concrete. Steam generally must be introduced into the vats made of concrete as a
means of warming the fermenting beans.
Fermentation: (Green Bean Processing) This is the most common process used to
remove the sticky pulp mucilage remaining on the coffee bean after pulping. The
pulped green beans are rested in vats filled with water where the natural bacteria and
fungi decompose the remaining mucilage in temperatures of between 80F and 90F.
The process takes 14-18 hours but is faster in warmer and slower in colder climates.
Fermented: (Cupping) A sour taste sensation that describes compost-like, rotten-fruit,
oniony, harsh, mouldy, musty, or medicinal beans. Often a taste characteristic of over-
fermented coffee where the enzyme activity in the fermentation process is not stopped
as soon as the remaining parchment (husk) is no longer slimy.
Filter Basket: (Espresso Machine - Component) See - Filters
Filter Holder: (Espresso Machine Component) See - Portafilter.
Filter Method: (Coffee Making) See Drip Method
Filter-Drip Method: (Coffee Making) See - Drip Method
Filters: (Espresso Machine - Component) These are the round, flat bottomed metal
perforated stainless steel baskets which hold the pre-measured amounts of ground
coffee and are clamped into the portafilters by a sprung steel ring. Only the coffee
essence produced by the pressurized water is able to pass out into the cup through the
finely perforated holes. Espresso machines typically have two filter baskets, one for
brewing a single serving and one for brewing a double serving.
Fincas: (Farming) The name of coffee plantation/estates in Mexico and Venezuela.
Fine Cup: (Cupping) The description of a coffee that in tasting terms has good,
positive characteristics.
Fine Wash: (Grading) See - Lavado Fino
Fine: (Cupping) A prefix used in coffee cupping to convey positive quality
characteristics such as acidity, body, flavour, etc.
Finish: (Cupping) A wine connoisseurship tasting term that when applied to coffee
refers to the resonant taste sensation of the aftertaste that lingers on the palate after the
coffee is spit out or swallowed. Descriptions range from brief to long and it is tied
closely to the body of the coffee i.e. heavier-bodied Sumatran coffees will have a much
longer finish than the lighter-bodied Mexican coffees.
First coffee house in Christendom: (History - Coffeehouse) Believed to have been
established in Oxford in 1650 by a Jew called Jacob at the Angel in the parish of St
Peter in East London.
First Crack: (Roasting) A first of the defining moments in the bean roasting process
where at bean probe temperatures of about 400F the heat causes the internal pressure
of the coffee bean cells to rupture and almost double in size. The beans make a sound
similar to popcorn, and then diminishes, and sometimes stops momentarily, before the
start of "second crack" at the higher temperatures.
Flat Grinding Blades: (Grinding) See Burr Grinder
Flat White: (Drink) White Coffee - uncompromising taste CRME TOPPED
STEAMED MILK MEDIUM STRENGHT. A uniquely Australian term for one shot
of espresso together with steamed milk and topped with a fine layer of velvet milk foam
sitting just under the rich caramel crme.
Flat: (Cupping) A taste term to describe lifeless coffee. A real lack of acidity, aroma,
and aftertaste and is without distinct taste or smell. Describes a taste that has a range of
gases and vapors present in almost imperceptible strength. The aromatic compounds
have been lost in the staling process after roasting or the in holding process after
brewing.
Flavor Defects: (Grading) See - Defects.
Flavor: (Cupping) Is the most ambiguous term of all. It is the total overall aromatic and
taste compound perception of the coffee once it has covered the tongue and been
swallowed. Acidity, aroma, and body are the three main components of flavor, but it is
the balance of these agents that creates the overall perception of flavour. .
Flavored Coffees: (Marketing) Roasted coffee beans that have been sprayed with
flavoring agents. Flavored coffee is generally made using inexpensive, low quality,
beans.
Flavour Influencing Components: (Chemistry) It is accepted that wine has about 150
different flavour influencing components while coffee oil has about 800.
Flip-Drip: (Coffee Making) A coffee making device in which water is heated in the
bottom compartment of a two compartment brewer. When boiling is achieved the
device is flipped over and the water then drips down through the ground coffee located
in the middle stainer and drips into the opposite compartment. Also known as a
Macchinetta.
Floaters: (Grading) Those cherries that when placed in the water channels after
harvesting float to the top usually because they are shrivelled, dried, damaged,
deformed over-ripe or immature. The best and heaviest coffee cherries will sink. Theses
floaters are usually sent directly to the drying patio to be sold to the local market and
are processed separately from the top grade coffee. In Kenya this coffee bean is called
Mbuni. Also called "lights".
Floral: (Cupping) An aromatic taste description which describes the fragrance of
flowers; typically honeysuckle, jasmine, dandelion and nettles. Mildly floral aromas are
found in some coffees and are generally perceived along with fruity or herbal notes.
Floriano Francesconi: (History Coffeehouse) See - Caffe Florian
Fluid/Fluidized Bed Roaster: (Roasting) Is a roasting machine that simultaneously
heats and agitates the green bean by suspending in fast streams of hot air. The beans are
carried through the roaster on a column of forced hot air. Similar in operation to a
popcorn maker and sometimes called the Sivitz Roaster in America after its inventor
Michael Sivitz. Also called an air roaster. Most commercially available coffee is either
air roasted or drum roasted.
Fly Crop: (Farming) Describes the secondary crop produced in the harvesting season
after the main crop.
Foam enhancer: (Espresso Machine Component) See Froth Aider
Foam: (Coffee Making) See Froth.
FOB: (Export - Trade) Acronym for (Free On board). Describes goods that are
delivered to the customer free of any transport or other charges.
Foreign: (Grading) A term that generally covers a number of imperfect flavours
coming from contamination. (i.e. rubbery or mouldy)
Foul: (Cupping) Used to describe a rank, strong, fermented flavour or any other strong,
unpleasant defective flavour, such as hidey or oniony.
Four M's formula: (Coffee Making) The key Italian terms used to describe the
elements in perfect espresso preparation: The 4 M's are described as: (1) M as
"Miscela" (Must have the right blend), (2) M as "Macinadosatore"(Must have the right
grind and doser settings), (3) M as "Macchina espresso"(Must have the right Espresso
Machine setup), (4) M as "Mano dell'operatore"(Must have the expert hand of operator
The Barista)
Foxy: (Grading) Unroasted coffee beans with a brown or rust color caused by faulty
fermentation, improper washing, over drying, or by harvesting over-ripe cherries. Also
called "brown".
Fragrance: (Cupping) Is a specialized term in the cupping evaluation of coffee. It is the
smell of brewed coffee as gases are released from the coffee and inhaled through the
nose. Descriptions range from sweetly floral to sweetly spicy, but may also be
described with terms such as nutty.
Francesco Illy: (History Inventor) See - Illy Francesco.
Francesco Procopio Coltelli: (History Coffeehouse) See - Le Procope
Franceso Pedrochin: (History Coffeehouse) See - Pedrocchi
Francisco de Melo Palheta: (History - Plant) A Lt. Col. that was dispatched to French
Guiana ostensibly to mediate a border dispute between the French and Dutch but also
for the successful purpose of obtaining coffee seedlings for Brazil.
Franz Georg Kolschitzky: (History Drink) See - Kolschitzky, Franz Georg
French Balloon: (Coffee Maker) A patent filed in 1841 by Madam Vassieux of Lyons
consisting of a double glass globe assembly of the vacuum pot brewer coffee making
method.
French Mission: (Botany) A cultivar originated from seed imported into Kenya in
1893. It has since been extensively planted in Tanzania. '
French Press Pot: (Coffee Making) See - Bodum.
Fresh: (Cupping) A positive taste characteristic where the flavor is particularly vivid
and highly pleasing.
Freshness: (Coffee Making) Green coffee beans can stay fresh for years, roasted whole
bean coffee for weeks in an airtight container at room temperature and ground coffee
will only stay fresh for several hours once exposed to air. Coffee Freshness is lost over
time, at a rate that depends on how it is stored.
Friction Hullers: (Green Bean Processing) These are hulling machines that remove the
parchment by means of friction. These hullers generate considerable heat and so the
operation is completed in three stages, with the beans subjected to air blasts between the
stages to cool them. This air blast also removes the chaff. The quality of the coffee is
impaired if it is overheated at any stage.
Froth Aider: (Espresso Machine Component) This is an optional steaming device that
can be attached to an espresso machine that automatically produces milk froth. It is also
called a foam enhancer, cappucinatore or pannerello.
Froth/Foam: (Coffee Making) The dense, creamy thick layer that forms on top of milk
after it has been steamed and aerated using a combination of high velocity hot steam
and air. Used to create various espresso products i.e. Cappuccino.
Frothing Knob: (Espresso Machine Component) See Steam Knob.
Frothing Pitcher: (Coffee Making) Especially designed stainless steel jugs used in
conjunction with the steam wand of an espresso machine by baristas to steam and froth
cold milk. They range in size from 12 ounce upward and may also be known as a milk
warmer or steaming pitcher.
Frothing Tip: (Espresso Machine Component) The one to four hole perforated tip on
the end of the steaming wand. This tip is responsible for turning the steam from the
boiler into tiny jets that facilitates proper frothing of the milk.
Frothing: (Coffee Making) The process of making a velvety hot foam from milk using
a jug and the steam wand of an espresso machine. A Barista uses the steam wand to
draw air into the milk until the foam becomes thick and velvety.
Fruity/Citrus: (Cupping) The flavour or aroma of coffee that is reminiscent of fruits
and is either the natural dry sensation of berries or the sweet sensation of citrus. A
coffees acidity, or wine-like brightness, is often related to fruit, or citrus and is found
in many coffees. This does not describe the aroma of unripe, or over-ripe, fruit.
Fukunaga-type Demucilage: (Green Bean Processing) A machine used in the wet
processing system that strips the mucilage off the green bean left after pulping by
vigorously agitating the beans in luke warm water (110-120F). A new machine in this
process it has a rotary motion, little vibration and can be made portable. It also has the
advantage in that it is easy to clean.
Full: (Cupping) A prefix to identify intensity characteristics for acidity, body or
flavours. It indicates a strong character in the taste, indicating gases and vapors are
present at a moderately pronounced strength.
Full-sun Farming: (Farming) This farming method removes the upper tree canopy
completely and its sole objective is producing maximum coffee outputs for sale. They
are highly productive farms using unshaded, employing intensive management
techniques and often with the aid of chemical.
Furfurylmercaptan: (Chemistry) See Mercaptans
Coffee - The autocrat of the breakfast table
G
Gabriel Mathieu de Clieu: (History - Plant) The importer of the coffee tree from
France to Martinique in the Caribbean in 1723. Eventually, 90 percent of the world's
coffee trees spread from this one plant.
Gaggia Achilles: (History Inventor) See - Achilles Gaggia
Galeras: (Region) See - Narino
Galla tribe: (History) Members of an Ethiopia in 1,000AD notice that they get an
energy boost when they eat a certain type of berry, ground up and mixed with animal
fat.
Gaskets: (Espresso Machine Component) See Group Gasket.
Gastrointestinal Caffeine-absorption: (Chemistry) This is the time it takes for
caffeine to be absorbed by the body to its maximum concentration. Caffeine reaches the
highest level about 15 to 45 minutes after ingestion.
Gayo Mountain: (Brand) Is the market name for coffee exported from a large
processing centre and mill in the Aceh Province, Northern Sumatra. Coffee here utilizes
a combination of both the wet and dry processing systems.
Genetic Manipulation: (Botany) GM. A process of using recombinant DNA
technology and tissue culture techniques to genetically produce plants with any
combination of features required by introducing new genes. See - Caffeine Synthase
George Constant Washington: (History Drink) See - Washington, George Constant
GHB: (Grading) Acronym for (Good Hard Bean). See Good Hard Bean.
Ghimbi/Gimbi: (Brand) A market name for coffee grown in Western Ethiopia. Usually
wet processed or washed and is noted for its winey overtones.
Gian Francesco Morosini: (History - Drink) An ambassador of the Venetian Republic
to the "Srnissime" in Constantinople (Ottoman Sultan in Istanbul). Credited with
described in a report (perhaps the first in Italy) in 1582-5, the operation of the public
coffeehouses in Eastern Turkey and the dark hot beverage that was consumed in them.
Gicleur: (Espresso machine component) A small orifice used in espresso machines to
limit the flow of hot water through the group. The term gigleur is an Italian derivation
of gicleur, which is French for "jet" and derived from the French verb gicler (to squirt).
Gisher: (Drink) A centuries old brewed drink that is still made in Yemen today from
boiling the coffee husks.
Glazing: (Marketing) The act of coating the roasted bean as a way of preserving its
natural flavour and freshness. It was believed that coffee bean freshness could be
lengthen by keeping air away. Many different compounds were tried in the coffee trade
but Arbuckle Bros. in the USA (1880s) settled on a sugar based glaze. With the advent
of oxygen impenetrable packaging and the Pure Food & Drug Act (1906), glazing fell
out of fashion. It still retains a market in Spain and South America and is referred to as
"torrefaction coffee. Also known as coating.
GM: (Botany) An acronyms for (Genetic Manipulation): See - Genetic Manipulation
God Shot: (Coffee Making) A popular term that describes a perfect shot of espresso
coffee.
Goglio, Luigi: (Marketing) See - Belly-buttons
Good Cup Quality: (Cupping) Describes coffee with good, positive all-round
characteristics.
Good Hard Bean: (Grading) A grade of coffee grown at altitudes above 3000 feet
(915m). The term varies depending on the country where the bean is grown. In Costa
Rica it refers to coffee grown at altitudes between 3,300 (1,000m) and 3,900 feet
(1190m). It is the second highest grade for Costa Rica green coffee bean traded on the
Tokyo Grain Exchange.
Government Estate: (Estate) Generally the name given to the old estates planted by
the Dutch colonials and now owned by the Indonesian Government and include;
Blawan, Jampit, Kayumas, Pancoer and Java.
Grade: (Grading) Classification of beans as a measure of quality. Usually done
according to size or number of defects. While there are many exceptions, coffee beans
grown at higher elevations tend to be denser, larger, and have better flavor. The process
of determining coffee bean size, or grading, is done by passing unroasted beans through
perforated containers, or sieves. The method of grading coffee (classifying coffee
quality) varies by country, and may include bean size, bean density, number of defects,
growing altitude, taste, etc.
Grady: (Cupping) A term mostly used in the USA describing a background flavour of
dirtiness but not quite qualifying as dirty.
Grand Lares: (Brand) Along with Yauco Selecto it is one of the worlds great coffee
beans supplied by Puerto Rico. Grown in the south central part of the country it is noted
for its balanced body, bright acidity and fruity aroma.
Grand Vizier Kuprili: (History) In 1656, during the war with Candia, and for political
reasons, suppresses the coffee houses and prohibits coffee. For the first violation the
punishment is cudgeling; for a second, the offender is sewn up in a leather bag and
thrown into the Bosporus.
Grande: (Drink) Italian for "large" and usually reserved for the 16 oz coffee drink.
Grassy/Green/Herbal: (Cupping) A odor taint giving the coffee beans a distinct herbal
character similar to freshly mown alfalfa or reminiscent of freshly cut lawn. It is created
by the prominence of nitrogen compounds in the green beans while the cherries are
maturing. It is typically the taste of unripe beans or of certain freshly harvested coffee
batches and often corresponds to the beginning of the harvest season.
Green Bean Traders: (Export - Trade) These are the main traders of green coffee
beans on the worldwide market. Currently they are Neumann Gruppe GMGH, Volcafe,
Cargill and E.D. & F. Man.
Green Beans: (Green Bean Processing) The coffee beans emerge from the
fermentation tank soft and light in color but as they begin to dry they turn dark amber.
As the drying process continues they turn to a very light, lettuce green. During storage
the light green gradually turns to a darker green shade. This is the colour from which
the name green coffee comes. These are coffee beans that are in a ready-to-be-roasted
state.
Green: (Cupping) A taste result caused by either under roasting (not long enough) or
harvesting new-crop cherries too early, giving the coffee a sharp, herbaceous taste and
herbal character. The under-roasting causes an incomplete development of the sugar
carbon compounds in the coffee bean.
Grind: (Coffee Making) The particle size of ground coffee. The recommended grind
depends on brewing method. The grind should be adjusted to create the desired amount
of coffee extraction.
Grinds Bin: (Coffee Making) The clear container on the coffee grinder below the
hopper that houses the ground coffee.
Group Gasket: (Espresso Machine - Component) This is the cylindrical rubber ring
inserted in the group (brew-head) that maintains a water-tight, non-leaking seal with the
portafilter. Over time the group gasket will harden and must be replaced when leaking
occurs under pressure. Most seals are made of Viton a Registered Trademarked
product of DuPont Dow Elastomers.
Group: (Espresso Machine - Component) Sometimes called the brew-head or brew
group. It describes the area of the espresso machine where the ground coffee in the
portafilter meets the water heated for the extraction process. It is made up of two parts
(1) the upper block (grouphead) and (2) the filter-holder (portafilter and filter baskets)
The group is called the Gruppo in Italian
Gruppo: (Espresso Machine - Component) See Group.
Guadalupe: (Botany) A cultivar of Coffea Arabica that is currently being evaluated in
Hawaii.
Guatemala Coban: (Coffee Growing Region) Coffee grown in the Guatemalan
highlands, near the town of Coban. Guatemala Coban is sold under the market name
"Tanchi", and is comparable to other bright and fruity Guatemalan coffees, but often
with unique characteristics, such as bittersweet spicy notes.
Guatemala(n): (Botany) A cultivar of Coffea Arabica that is being evaluated in other
parts of Hawaii. See - Kona.
Gumilla, Jose: (History - Plant) A Spanish Jesuit priest who noted in his book The
Illistrated Orinoco in 1730, the cultivation of coffee on the Colombian mission on the
banks of the Meta River in Orinoco.
Gustation: (Cupping) See - Sensory Evaluation.
Gustav Kessel: (History - ) See - Kessel, Gustav.
Coffee - Gentle panacea of domestic troubles
H
Hacienda: (Framing) The Spanish name for a farm or ranch.
Hakm and Shams: (History - Coffeehouse) The name of the two Syrians who opened
the first coffee shop in the district of Talchtacalah in Constantinople in 1555.
Half Caf: (Drink) A coffee drink with half the caffeine, made by blending equal parts
of decaffeinated and "regular" coffees. Also called "half and half" or "split shot".
Half-life Caffeine: (Chemistry) This is the time necessary for humans to eliminate
from the blood half the quantity of caffeine introduced into it. Caffeines half-life varies
but in the average adult it takes some 4-6 hours. Ranging from 3hrs for smokers up to
13hrs for women taking oral contraceptives.
Hammerhead: (Drink) A coffee drink only served in the USA. It is an American term
for a shot of espresso in a coffee cup that is topped up with drip-filtered coffee.
Hand sorting: (Green Bean Processing) This is the most common method used to
separate out the defective beans from the export quality green coffee beans prior to
them being bagged and shipped. This is not a suitable process in areas where labour
costs are high.
Harar/Harrar: (Brand) A Ethiopian Arabica bean that is grown at 1500-2200m in the
northern part of state. The state produces two distinct varieties, the Longberry Harar
which is considered to be the more desirable taste to the second shortberry variety. It is
garden grown and cultivated from the species obtained from the south-west of the state.
They are considered to be one of the worlds most prized coffees because they possess a
complex medium to light acidity with full body and a unique winey/fruit wild-
blueberry-like aroma. The beans are dry processed and have a slightly yellowish-green
colouring.
Hard Bean: (Grading) (H.B.) The third highest grade for Guatemalas coffee bean
export and the standard grade for Costa Ricas green coffee beans traded on the Tokyo
Grain Exchange. It denotes coffee grown at relatively high altitudes (4,000 - 4,500 feet)
(1,220m 1,370m) or at least above 3000 feet (915m). Hard beans are believed to
produce a more flavorsome cup due to their less porous, slow maturity nature caused by
the lower growing temperatures. Hard Bean Synonymous with "high grown (HG)",
Hard: (Cupping) A secondary coffee taste sensation that strikes the palette with mixed
sensation and where the bitterness and astringency in the brew are not offset by
roundness of body. In other words, a hard coffee is poorly balanced. It is also
characterized by a predominantly stinging, sour sensation on the posterior sides of the
tongue.
Harsh: (Cupping) A term used to describe a coffee flavor that creates a disagreeable
taste sensations of a caustic, clawing, astringent and raspy effect at the back of the
tongue. A taste that is pungent and disagreeable, such as a low quality bitter Robusta.
Often due to imperfect beans in the mix.
Harvest Machine: (Green Coffee Processing) Coffee harvest machines are used mostly
on flat plantations at lower elevations. Robusta is harvested mostly by machine, while
Arabica, which is normally grown at higher elevations, is typically hand picked.
Hawaii Kona: (Brand) See - Kona
Hawaii: (Coffe Growing Region)coffee is grown primarily on the islands of Hawaii
and Kauai, with the coffees of the Kona region of the island of Hawaii being the most
highly prized. The Kona region possesses an excellent environment for growing
Arabica. The best estates grow beautiful, large, flat beans, which produce a medium-
bodied brew, with buttery, spicy characteristics.
HB: (Grading) Acronym for (Hard Bean). See - Hard Bean
Heat exchanger: (Espresso Machine - Component) This is a smaller cylinder or
cartridge built inside the boiler chamber, through which the cold water from the main
water supply is drawn. The cold water is heated by the hot water surrounding it in the
boiler as it passes through to the group head when the coffee making process is being
conducted. Both the heat exchanger and boiler are generally made of copper.
Heat Up Time: (Coffee Making) The time needed after turning on a commercial
espresso machine to heat up the boiler to a point that proper extraction of coffee can
occur. Most commercial machines take about 30 minutes or more.
Heavy: (Cupping) The mouth-feel descriptor that identifies the high level of solid
materials suspended in coffee brew. It result from the fine particles of bean fiber and
insoluble proteins being present in pronounced amounts in the brew.
Hecienda San Pedro: (Estate) See Yauco Selecto.
Hekem of Aleppo: (Coffee House) Opened, in 1554, the first coffee house in
Constantinople with Shemsi of Damascus
Hemilaeia Vastatrix: (Farming) See Coffee Rust
Herbal/Herby: (Cupping) A taste reminiscent of (1) aromatic vegetable such as onions
or (2) legume, grass, dried herbs, cabbage or fresh foliage.
Heredia: (Estate) Is the market name for a respected and famous coffee brand from
Costa Rica.
Hess-type Demucilage: (Green Bean Processing) A machine used the wet processing
method that strips away the mucilage left on the bean after the pulping process. This is
achieved by mutual friction. (i.e. one bean knocking against another)
HG: (Grading) Acronym for (High Grown). See - High Grown
HGA: (Grading) An acronym for (High Grown Andes) coffee. See - Lavado Fino.
HGC: (Grading) Acronym for a coffee grade meaning (High Grown Central).
Hibrido de Timor: (Botany) This is a cultivar that is a natural hybrid of Arabica and
Robusta. It resembles Arabica coffee in that it has 44 chromosomes.
Hidy or Hidey: (Cupping) An imperfection in the coffee taste where the tallowy smell
and taste of leather or animal hides is noticed. It is most often caused by the coffee
beans being stored close to animal hides. It can result from the breakdown of fats in the
coffee beans, due to an excessive amount of heat being applied in the drying process
during harvesting. (usually when dried with a mechanical dryer). Hidey notes, for
example, may be found in some east African coffees.
High Grown: (Grading) (H.G.) This is the standard grade for Honduras, and the second
highest grade for El Salvadors and Mexicos green coffee beans that are traded on the
Tokyo Grain Exchange. Typically it refers to Arabica coffee beans grown at altitudes of
between 2000 (610m) to 4000 (1,220m) feet above sea level, but usually over 3,000 feet
(915m) and higher. It is identified in grading terms as a better quality than the coffee
beans grown at lower altitudes. The term is used in many Central American grade
descriptions. Can also be known as Altura.
High Mountain: (Grading) A grade of Jamaican coffee that is of lesser quality than
Blue Mountain as it is grown at a lower altitude.
Highland Coffee: (Botany) See Stenophylla.
Highland: (Grading) This descriptor indicates that the coffee bean has been high
grown, or mountain grown.
Hills Bros.: (Coffee bean) 1900 Coffee traders from San Francisco, are the first to pack
roast coffee in a vacuum tins under the Norton patents, spelling the end of the
ubiquitous local roasting shops.
Home Coffee Roasting, Romance and Revival: (Research) A book by Kenneth
Davids.
Honor de Balzac: (History) A famous nineteenth-century French writer that drank up
to 40 cups of coffee per day!
Hopper: (Grinding) The container that sits on the top part of the grinder that holds
unground coffee beans.
Housing: (Espresso Machine Component) This term referrers to the main body of the
espresso coffee machine that bolts in all the internal components.
Huehuetenango: (Region) (Pronounced way-way-te-non-go) Huehuetenango is an
approximation of an Aztecan term for "place of the ancients". This is one of the better
Arabica coffee brands from Guatemala. It is less celebrated than others but it is still of
good quality. Grown in the extremely remote region in the north of Western Guatemala
at over 5000 feet it is noted for its legendary completeness, lively full flavor and
delicious orange-peel fruitiness.
Hulling: (Green Bean Processing) If the coffee beans have been processed under the
wet method this then term describes the process of removing the silverskin or
parchment. This is usually achieved by friction. If the coffee beans have been produced
under the dry method then this term describes the action of removing the dried husks
from the coffee beans (although this process is generally known as husking).
Husking: (Green Bean Processing) The process of removing the dried husk from the
coffee cherry that has been naturally sun dried.
Hygroscopic: (Chemistry) This describes the ability of a substance to absorb the smell
and moisture of other food substances. Roasted and ground coffee are very
hygroscopic.
Coffee - The fire which consumes our grief
I
Ibn Sina: (History - Drink) (980-1037 CE) Named by the Latins as Avicenna. This
well-known Islamic physician and philosopher of the eleventh century explained the
medicinal properties and use of coffee beans, which he called "bunchum". He detailed
the use of coffee grown in Yemen and wrote that coffee was being used as a medicine
in his report titled al-Qanun al-Tibb and the value of bunchum the drink. He was
known in the west at that time as the "Prince of Physicians".
Ibrik: (Coffee Making) The small ancient long handled Turkish coffee pot originally
designed to be heated in desert sand in order to brew coffee. It is also called in Arabic a
cezves.
Icatu: (Botany) A cultivar which mixes the Arabica & Robusta hybrids to the
Arabica cultivars of Mundo Novo and Caturra.
ICO: (Export - Trade) Acronym for (International Coffee Organisation). ICO The
International Coffee Organization (ICO) is the main intergovernmental organization for
coffee, bringing together producing and consuming countries to tackle the challenges
facing the world coffee sector through international cooperation. ICO makes a practical
contribution to the world coffee economy and to improving standards of living in
developing countries.

Ideale Coffee Machine: (History Machine) See Bezzera. An espresso machine
designed by Bezzera, this invention was patented on 1st September 1902 and duly
registered at the Milan State office on 19th September 1903. The vertical coffee making
machine had a boiler kept at a constant pressure by a gas-ring on which it rested. It had
side brewing groups (from 1 to 4) supported by inside hooks and had a filter for ground
coffee. See - Regios
I-II-III: (Grading) Size grading for the Robusta coffee bean.
Illetta: (History - Machine) Was the name of the first espresso coffee machine invented
by Francesco Illy in 1935 that was unique at the time for substituting compressed air as
the force for extracting the coffee oil rather than steam pressure. See - Illy, Francesco
Illy, Francesco: (History - Inventor) In 1935 he invented the first automatic coffee
machine called it the illetta which substituted compressed air for steam. He also
developed Illy's unique pressurized packing system for preserving coffee.
Indian Mysore: (Brand) See - Mysore
Indirect contact Decaf: (Decaffienation) This describes the decaffeination process
where the solvent for the caffeine does not come in direct contact with the bean but
removes the caffeine from the hot water that has previously dissolved the caffeine from
the bean. (i.e. the Swiss water method)
Infusion time: (Coffee Making) This is the time it takes for heated water, forced under
pressure, to pass through the ground coffee in order to extract the soluble flavors and
aroma substances from the coffee. Generally this takes between 25-30 seconds.
Insipid: (Cupping) A taste fault that gives the coffee extract a lifeless character. This is
due to a loss of organic material in the coffee bean and is thought to be caused by
oxygen and moisture penetrating the porous roasted coffee bean prior to extraction.
Instant: (Drink) A taste characteristic of freeze dried instant coffee. Many find the taste
of instant coffee objectionable. Ironically, instant coffee is commonly served in
Colombia and Brazil, the top coffee exporting countries.
Intensity: (Cupping) A qualitative amount that measures the number and relative
strengths of the gases and vapours that are present in the bouquet of the coffee brew.
Intercropped: (Framing) This describes the process where coffee is grown in
conjunction with other food crops on the same land. i.e with bananas and mangos.
Interspecific Hybrids: (Botany) Hybrids of the coffee plant species and include;
ICATU (Brazil; cross of Bourbon/MN & Robusta), S2828 (India; cross of Arabica &
Liberia), Arabusta (Ivory Coast; cross of Arabica & Robusta).
Isaak de Luca: (History - Coffeehouse) A key player in the early introduction of coffee
into Vienna. Known as the der brgerlicher Cavesieder or "citizen coffee-maker," he
was granted Imperial Privilege in the late 1680s to make coffee.
Ismaili: (Brand) Is the market name for a respected coffee grown in central Yemen.
(Cultivar) It also describes a traditional botanical variety of Yemen coffee which has a
round, pea-like bean and is noted for its superior cup quality.
It is Coffee, A Celebration of Diversity: (Research) A book by Italian biologist
/photographer Fulvio Eccardi and the Trieste based green coffee trader Vincenzo
Sandalj.
Ituri: (Region) A coffee growing region of Zaire (formally named Belgian Congo).
Coffee - At once a pleasure and a medicine
J
Jamaican Blue Mountain: (Brand) Is a single-origin coffee grown above 3,000 feet
(915m) in the Blue Mountain District of Jamaica. It is noted for its exceptionally rich,
complex and bouillon-like flavour. This balanced, classic coffee contains a rich flavor,
full body and a smooth yet vibrant acidity. This exceptional taste quality coupled with
its short supply, has made it one of the world's most celebrated coffees.
Jamaican Blue Mountain: (Cultivar) Also carries its own tag as a variety of the
Arabica bean.
Jamal-al-Din: (History Writing) See - Sheikh Jamal-al-Din al-Dhabhani
Jampit: (Estate) See - Government Estate
Jardin des Plantes: (History - Plant Spread) The name of the French king's Royal
Botanical Garden in Paris in which the first greenhouse in Europe was constructed to
house the coffee plant.
Jasminum Arabicum Laurifolia: (Botany) The botanical name originally given to the
Arabica coffee plant growing naturally in Ethiopia. Ethiopia is the primary centre of
origin and genetic diversity of the Arabica coffee plant.
Java: (Brand) a market name for all Indonesian coffees The Dutch were the first to
establish the large Arabica coffee farms or estates in Java in the 17
th
century until Rust
Disease wiped out the crop. Java at the time was the 2
nd
great commercial coffee
plantation region after Yemen. Today the plantations are managed by the government
and the coffee is wet-processed using modern methods. The best coffees from Java
display the low-toned rich characteristic of other Indonesia coffees, but are usually
lighter in body and with slightly more acidity. Estate Java is a wet-processed coffee that
is more acidic, lighter in body and quicker to finish than other coffees in the region.
Smoke and spice are flavors often associated with this coffee's acidity. Some Javanese
coffee is stored in warehouses for two or three years and is referred to as Old Java. This
aging process causes the coffee to lose acidity and gain body and sweetness.
Java: (Drink) the slang name of any cup of coffee.
Java: (Geography) (Indonesian Djawa) An island of Indonesia.
Jean de la Roque's: (History - Writing) In 1716 he wrote one of the most important
and widely read works on coffee called Voyage de L'Arabie heureuse. It was
translated and published in Amsterdam ion 1716, in Leipzig Germany in 1717, in
Venice in 1721. The English editions were published in 1726, 1732, and 1742.
Jinotega: (Brand) Is the market name for a respected Nicaragua coffee.
Joel Cheek: (History - Drink) The former wholesale grocer who in
1886 named his popular instant coffee blend "Maxwell House," after
the hotel in Nashville Tennessee where it was served.
Johann Sevastian Bach: (History Writing) See - Kaffee-Kantate
Johannes Diodato: (History - Coffeehouse) An Armenian who is
believed to be one of the first to open a coffee house in Vienna in 1685.
John Arbuckle: (History) In 1865 introduces to the trade at
Pittsburgh, roasted coffee in individual packages, the forerunner of
the Ariosa package. He is granted a United States patent for a
roasted-coffee coating consisting of Irish moss, isinglass, gelatin,
sugar, and eggs and founded Ariosa, which was the first successful
national brand of package coffee to be put on the United States . Also
granted a United States patent on a coffee-cleaner-and-grader
EF1874.
John Smith: (History Writing) See - Captain John Smith
Jonathan's Coffeehouse: (History - Coffeehouse) The coffee house in which the
London stockbrokers first met.
Jose Gumilla: (History Plant) See - Gumilla, Jose
Jose Mariano De Conceicao Veloso: (History - Plant) A botanist who in 1727 started
cultivating coffee in Para Brazil.
Juan Valdez: (Marketing) The mythical farmer immortalized in the logo developed by
the ad agency Doyle Dane Bernbach in March 1981 that was first introduced to the
trade in September of the same year. Featuring Juan Valdez (the quintessential
cafetero), his mule, and the Colombian mountains in the background with the words -
"Caf de Colombia".
Coffee - A wine which no sorrow can resist
K
'K7', 'SL6', 'SL26', 'H66", 'KP532': (Botany) Promising new cultivars that are more
resistant to the different variants of coffee plant disease like Hemileia.
Kaanapali: (Brand) A market name for a coffee grown in Hawaii.
Kadi of Mecca: (History) In 1524 closes the public coffee houses because of disorders,
but permits coffee drinking at home and in private. His successor allows them to re-
open under license.
Kafano: (History - Coffeehouse) The name of the small coffee shops that operated in
the old state of Yugoslavia.
Kaffa: (Region) A province of Ethiopia where coffee is grown.
Kaffee Hag: (Decaffeinated) The name of the company formed in Bremen in 1906 to
market the decaffeinated coffee brand called "Sanka" See Sanka
Kaffee-Kantate: (History - Writing) The name of a musical number composed by
Johann Sevastian Bach and devoted to the coffee drink and its effects.
KaffeeKlatsch: (History - Coffeehouse) The derogatory term originally coined in
Germany to describe a women's gossip session at afternoon coffee. It has since been
broadened to mean relaxed conversation in general.
Kahveci/Kahveci Usta: (Coffee Making) The title of a skilled preparer of Turkish
coffee.
Kahveh/Kahve: (History - Names) This is the Turkish name for coffee. It is believed
that all European words to describe coffee are derived from the pronunciation of this
Turkish word.
Kahveol: (Chemistry) One of the coffee lipids that creates the shininess on the roasted
bean. It was once thought erroneously to be implicated in human LDL (bad) cholesterol
production.
Kair Bey: (History) In 1511 Governor of Mecca, after consultation with a council of
lawyers, physicians, and leading citizens, issues a condemnation of coffee, and
prohibits the use of the drink. Prohibition subsequently ordered revoked by the sultan of
Cairo.
Kaldi/Khalid: (History Drink)
According to legend, one night in Eastern
Africa, (most likely modern day Ethiopia)
coffee was discovered by this Yemeni
goat herder when he noticed his goat
herds lively behaviour after eating the red
cherries from a coffee bush.
Kalossi: (Region) A coffee growing
region in the southeastern highlands of
Sulawesi/Celebes. It is distinguished by
its full body, expansive flavor and a low-toned yet vibrant acidity. Some beans from
this region can display the unpleasant hard, earthy or musty flavours.
Karnakata: (Region) See - Mysore
Karnatka: (Region) A coffee growing region (formerly Mysore) in India that produces
80% of Indias total coffee harvest.
Kauai: (Brand) A market brand for a coffee grown in Hawaii.
Kaven Kanes: (History - Coffeehouse) This is the name given to the first coffee houses
that were established in Mecca.
Kayumas: (Estate) See - Government Estate
Kent: (Botany) A cultivar of the Arabica coffee bean that was originally developed in
Mysore India and grown in East Africa. It is a high yielding plant that is resistant to the
coffee rust decease but is very susceptible to coffee berry disease. It is being replaced
gradually by the more resistant cultivars of 'S.288', 'S.333' and 'S.795'.
Kerala: (Region) A coffee growing region in India.
Kessel, Gustav: (History - Inventor) A German, who in 1878, lodged the first patent
for a machine that contained separate controls to cause the water followed by the steam
to pass through the coffee. The coffee was held in a filter holder with a bayonet type
fitting. The design incorporated the now false notion that steam was needed to get a full
extraction of coffee oils.
Khair Beg: (History - Coffeehouse) In 1511 this corrupt governor of Mecca attempted
to ban coffee as he feared that its influence might foster opposition to his rule. The
Sultan on hearing this, declared that coffee was sacred and ordered the governor's
death.
Khat/Kat/Qat: (History - Drink) A plant growing naturally in Arabia whose leaves
were used by ancient Muslims to create a simulating drink. Later the coffee cherries
were boiled as a substitute for this drink, probably due to lack of supply or because of
the severe side affects caused by the leaves.
Kilimanjaro: (Region) The market name for coffee grown on the slopes of Mt.
Kilimanjaro in Tanzania.
King Frederick the Great of Prussia: (History) In 1777 issues his celebrated coffee
and beer manifesto, recommending the use of the latter in place of the former among
the lower classes. In 1781 establishes state coffee-roasting plants in Germany, declares
the coffee business a government monopoly, and forbids the common people to roast
their own coffee. "Coffee-smellers" make life miserable for violators of the law.
Kinjibi: (Brand) The brand name of a coffee grown in the Western Highlands of Papua
New Guinea by the Kimjibi tribe who process their Arabica beans using a combination
of both the wet-pulped and sun-dried processing methods.
Kiv Han: (History - Coffeehouse) This is the first coffee shop believed to have opened
in Constantinople (later Istanbul) in 1475.
Kivu: (Region) A coffee growing region of Zaire
Knockbox: (Coffee Making) A term that describes a bin, draw or box with a rubber or
wooden bar supported across a wide opening. It is used to dispense with the spent puck
after an espresso shot has been brewed. The portafilter is knocked against the bar, and
the coffee puck is knocked out into the bin.
Kolschitzky, Franz Georg: (History - Drink) A Polish
immigrant and spy who is said to have saved Vienna from
a Turkish siege. Afterwards, he was granted the right to
open Viennas first coffee house which he named The
Blue Bottle and where he used as his starting supply, the
500 coffee sacks left by the retreating Turks.
Kona: (Brand) A single-origin coffee from the Kona coast
of the Island of Hawaii. The best Kona coffee displays a
classic balance between a medium body, a good acidity
and culminating in a rich complex aroma and flavor.
Kona: (Cultivar) This is the main Hawaiian variety that
was introduced over 100 years ago as 'Guatemalan' (var.
typica). Variations include 'Kainaliu', 'Kealakekua', 'Kuki',
'Eleele', 'Honomalu', 'Maki', 'Kekaha Lanai', Lahaina', and
'Waikapu'.
Kopi Luwak: (Green Bean Processing) These are the coffee beans that are gather
from the droppings of the Indonesian mammal called Luwak or Civet after these
mammal have eaten the ripe coffee cherries, digested the fruit, and excreted the seeds.
Owing to its obvious limitations on volume pr
ed
oduction, the Kopi luwak coffee bean is
canephora (Robusta) variety whose name comes
n
tities of coffee beans, most notably by the Methylene Chloride (MC) solvent
et ame for coffee beans grown in the Congo (Zaire). It
is a washed natural Robusta.
Coffee - This honest and cheering beverage
now one of the most expensive in the world.
Kouillou: (Botany) Name of a Coffea
from a river in Gabon in Madagascar.
Kraft: (Export - Trade) See - Manufacturers
KVW: (Trade) Acronym for Kaffee Veredelungs Werk. KVW is a reputable Germa
company that, among other things, decaffeinates coffee beans. KVW decaffeinates
large quan
method.
Kwilu: (Brand) This is a mark n
L
La Guiara: (Region) See - Caracas
La Minita: (Estate) One of the most famous coffee growing estates in the Tarrazu
district of Costa Rica. The quality of the coffee bean is linked predominately to its
ini
nited a cafe revolution.
writing) See - Jean de la Roque's
Brand) See - Blue Mountain
meticulously preparation.
La Pavoni: (Espresso Machine - Manufacturer) The name of an espresso machine
manufacturing company (La Pavoni Spa) that was founded in Milan in 1905. The
founding principal, Desiderio Pavoni, operated from a little workshop in Via Par
with Luigi Bezzera to develop the first espresso coffee machine for a bar called
"Ideale". These units were mass produced and in 1927 they ig
The first one to appear in America was at at Caffe Reggio's.
la Roque, Jean de: (History -
Langley: (
Laterals: (Botany) These are the side
branches (plagiotropic) of the coffee
y skillfully
cultivar possessing a good quality cup but with
way and is grown
as

bar.
ory Writing) See - Rauwolf Leohard
specific type of espresso

flat and
of all
ing plant. It is grown commercially in
ery small quantities are actually traded on
value its
s: (Cupping) A term describing a coffee taste that is void of acidity.
d
a
e
tree which often grow in a horizontal
dimension and produce leaves,
flowers and other new laterals.
Latte Art: (Espresso Coffee
Making) Creative designs made on
the surface of an espresso drink.
Latte art may be made b
pouring milk through espresso, or
with the aid of toothpicks, chocolate syrup, and sprinkles.
Latte Macchiato: (Drink) Steamed milk served in a tall glass rather than a cup that is
stained by a shot of espresso coffee.
Latte: See Caffe Latte.
Laurina: (Botany) A drought resistant
only fair yields.
Lavado Fino. (Grading) Translated "Fine Wash" - This the grading standard used by
the Venezuelan government to signify the best grade of coffee for export. This High
Grown Andes (HGA) coffee is of superior quality in every
predominantly in the state of Merida.
Le Procope: (History - Coffeehouse) This was the first coffee house in Paris. It w
opened in the Latin quarter in 1689 by Francesco Procopio Coltelli of Sicily, a former
lemonade vendor. It is still trading today but more as a restaurant than an espresso
Its notable guests have included Voltaire and Napoleon I.
Leohard Rauwolf: (Hist
Lever: (Espresso Machine Component) This refers to a
machine. Lever espresso machines are manually operated brewing devices that use a
lever to push down a piston which provides the pressure needed to brew a shot of
espresso. The pump eventually replaced the Piston to produce the pressure for
espresso coffee making.
LGC: (Grading) Acronym for (Low Grown Central).
Liberica Coffea: (Botany) Coffea liberica Bull. ex Hiern This coffee plant species is
native to the forests of Liberia and the Ivory Coast and is characterized by quite
uneven bean. It is comparable to Robusta in quality, however only a few percent
coffee comes from this low altitude grow
Malaysia and in West Africa, but only v
international exchanges. Whilst its flavor characteristic is considered of low
positives include: being more resistant to parasites attacks, twice the size of most other
beans and a good graft-holder for obtaining new coffee tree varieties. It is also
described as Coffea arnoldiana De Wild or more commonly as Liberian coffee.
Libras: (Export - Trade) See - Quintal
Lifeles
LIFFE: (Export - Trade) Acronym for the (London International Financial Futures an
Options Exchange). Generally, Arabica coffee is traded on the New York Board of
Trade and Robusta coffee is traded on the LIFFE exchange. This exchange has been
Spot & Options market for producers, roasters, fund managers and speculators sinc
1958.
Limu: (Brand) The market name for a respected Ethiopian Arabica coffee bean that
delivers a winey aftertaste with a vibrant balanced cup and sharp acidity. It is a wet-

e Lake Toba area toward the northern end of the
ke Toba in
ygen reacts with the
e
only
cerides and diterpene alcohol esters are the major
A es

p
o
f English maritime trade.
of the
ocess.
processed (washed) coffee that is grown at about 1400-1900m in forest/semi forest
farms. These are the coffee beans that are grown on the original indigenous coffee
plants.
Linnaeus, Carolus: (History - Writing) (1707-1778). The Swedish botanist that first
described the coffee genus (plant) in 1753 in his publication Species Plantarum
Linschooten's Travels: (History - Writing) This publication contains the first mention
of coffee (called chaoua) consumption in English and was translated in 1598 from the
Dutch language and published in London.
Lintong: (Brand) Market name for the most admired coffee of the island of Sumatra,
Indonesia. This coffee grows in th
island. Whilst it is a term used to describe a broader group of coffee beans, it properly
only describes coffees grown in a relatively small region just southwest of La
the Kecamatan or the district of Lintongnihuta. Small plots of coffee producers are
scattered over the high, undulating plateau of fern-covered clay and is grown without
shade or chemicals of any kind.
Lipid Oxidation: (Chemistry) A process of coffee staling where ox
coffee oil and a new flavour destroying chemical called peroxide is formed.
Lipid: (Chemistry) This is the description of a fat substance. Whilst an espresso coffe
brew contains between 60-160 mg lipids per 150-ml cup, filtered or boiled coffee
contains 7 mg per 150-ml cup. Trigly
lipid classes found in coffee brewed from the ground coffee beans.
Liquidambar MS: (Estate)
come out of Mexico. Translated, it
feet. It is part of the premium grou
Altura. See - Estrictamente Altura
Lively: (Cupping) A coffee taste c
Lloyd Edward: (History -
Coffeehouse) He opened a coffee
house on Tower Street in London
in 1685. Later his son transferred
the establishment to 16 Lombard
Street which was very close to
the Stock Exchange and the
center o
tate marketing name for one of the better coffees to
mean "Liquid Amber" and is grown at over 5,500
of Mexican coffees labelled Estrictamente

ntaining a high perception of acidity on the palate.
It was from this coffee house that
Lloyd' s of London was
established which eventually
became the largest insurance
company of the world.
Locking Collar: (Espresso Machine - Component) Is the metal fixed component
brew-head in the espresso machine into which the detachable portafilter is locked
during the extraction pr
London Coffee Terminal Market: (Export - Trade) A market originally used by
coffee merchants to hedge their financial risks and guard against adverse price
fluctuations but it is now part of the London International Financial Futures and
Options Exchange LIFFE. This new exchange is now the main trading market for
Robusta coffee beans.
Long Black: (Drink) Often called the American. It is the benchmark coffee without
milk. It is pure coffee made from one & one half shots of coffee extract made on 16gm
ed
illed
by the
atemala.
- Roselius Ludwig
Luigi Bezzera: (History Inventor) See - Bezze
oglio: (Marketing) See - Belly-buttons
: (Drink) An espresso made by purposely allowing more water to flow through
r than a thousand kisses
of fresh ground beans producing 50ml of essence blended with steamed water. Serv
in a pre heated vitrified ceramic cup with the essence floated over the top of a cup f
with hot/boiling water. It is a standard espresso (Short Black) but lengthened
addition of hot/boiling water.
Longberry harrar: (Brand) A grade of coffee from Ethiopia whose bean size is larger
than shortberry harrar. Longberry is the more desirable bean for its taste qualities.
ee growing estate in Gu Los Volcanos: (Estate) A respected Arabica coff
Louis Bernard Rabaut: (History Inventor) See - Rabaut, Louis Bernard
Louis Camille Maillard: (Roasting) See - Maillard Reaction
Ludwig Roselius: (History Writing) See
ra Luigi
Luigi G
Lungo
the ground coffee than usual. (sometimes called an Americano or long).
Luwak, Kopi: (Brand) See - Kopi Luwak
Coffee - Lovelie
M
Macchiato: (Drink) Meaning stained - Described as strong, marked or stained. A
touch of steamed foamed milk added to a double shot of coffee extract made from
24gm of fresh ground beans producing 75ml of essence. Served in glass.
Macchina Espresso: (Coffee Making) See - Four M's formula
ing the coffee beans after

given to the botanical family Rubiaceae.
en the amino compounds
Macchinetta: (Coffee Making) See - Flip-Drip
Machine Drying: (Green Bean Processing) A system of dry
they have been extracted under the wet process method. Machine drying replaces or
compliments sun drying methods by using either large heated rotating drums or by
heated cascading silos or trays.
Macinadosatore: (Coffee Making) See - Four M's formula
Madam Vassieux: (Coffee Making) See - French Balloon
Madder Family: (Botany) The common name
Madder is a word that has been used for more than a millennium to refer to a red
vegetable dye that has been used since prehistoric times and found in greatest
concentrations in the species of Rubia. (Rubia tinctorum, and Rubia cordifolium). The
family name, Rubiaceae was derived from this generic name. See Rubiaceae
Made sound: (Export - Trade) Identified as coffee that has been damaged but which
has now been cleaned and available for sale.
Maillard Reaction: (Roasting) Discovered by French scientist Louis Camille Maillard
in 1912. What food technologists and cooks commonly call browning is not caused
by the burning of the product but rather the reaction betwe
(amino acids) and carbonyl/carbohydrates (reducing sugars) once the right amount of
heat is applied. These two compounds exist in the green coffee bean and so the Maillard

nimal. This process is also called non-
r harvest in a secondary or fly crop.
t of Mozambique. It is
o
refers to both Lintong
egion of Diari, north
orlds most famous
canephora variety that was cultivated in the
ia.
can refer to a class of espresso machines where the
ni
cturers: (Export - Trade) Companies that turn coffee beans into value added
te the world coffee market are Nestle, Procter and
variety of Coffea Arabica (Typica) which was first
iety has
tremely
nd tends to produce a thinner
Reaction is what takes place in the roasting process. This complex network of reactions
produces flavours in the roasted coffee across the five flavour notes: woody/smoky,
roasty/burnt, caramel/nutty, bouillon and meaty/a
enzymatic browning and is distinct from caramelization.
Main Crop: (Farming) This is the primary harvest (largest) period of the coffee crop. It
is followed latter in the season by a lesse
Malawi: (Region) A small coffee growing region in Africa wes
distinguished by a rather soft and round profile.
MAM/MAMs: (Brand) An acronym for three (3) of the most famous and best of
Colombias brands (Medellin, Armenia, Manizales). These are typically sold together t
simplify large volume coffee contracts.
Mandheling Lintong: (Brand) See Lintong or Mandheling.
Mandheling: (Brand) Is a more comprehensive designation that
coffees and to any coffees grown under similar conditions in the r
of Lake Toba, Sumatra, Indonesia. It is recognised as one of the w
coffees. It is also the name of a Coffea
same area of Indonesia.
Manizales: (Brand) A marketing name for a thinner bodied coffee grown in Colomb
These coffees are typically sold under the MAM classification.
Mano dell'operatore: (Coffee Making) See - Four M's formula
Manoa Valley: (Region) See - Oahu
Manostat: (Espresso Machine - Component) See - Boiler Heat Exchanges
Manual: (Coffee making) This
operator or barista manually provides the pressure needed to brew a proper shot of
espresso. Lever or piston espresso machines are manual espresso brewers. The Pavo
Professional is an example of a manual machine.
Manufa
products. The main four that domina
Gamble, Kraft and Sara Lee.
Maracaibo: (Brand) A coffee from Venezuela named after the town and port from
which it is shipped. These coffee beans contain many of the characteristic and
distinguishing aspects of coffees from that country aromatic, soft and with a light
acidity.
Maraciabos: (Brand) See - Tachira
Maragogipe/ Maragogype: (Botany) Coffea arabica L. 'Maragopipe'. Also known as
Elephant Bean. A mutant
discovered (1884) in Maragogype County in the Bahia state of Brazil. This var
since been planted in Mexico and Central America. It is distinguished by an ex
large and porous bean. It has a low production yield a
bodied cup. Also called "ears", due to their often ear-like appearance.
Mat: (Export - Trade) Coffee beans exported from Java are bundled in mats weighing
about 67 pounds (30 kilo).
Matagalpa: (Brand) The market name for a respected coffee from Nicaragua
possessing a light aroma but with a full bodied feel.
Mattari: (Brand) The Market name for one of the most admired coffees from Yemen.
Grown in the Bani Mattar area west of the capital city of Sana'a, it is usually a winier,
d.
een coffee beans that are still
to three years. Mature coffee is held
s aged or vintage coffee. It is done

the 2
nd
largest Hawaiian
e Mountain
rink) See - Joel Cheek
th maraschino.
lity.
affienation) Acronym for (Methylene Chloride). See - Methylene Chloride
ed
n
lt
.
g is practiced. Here the bean is first dried in the drying yard
ted as
up.
fruitier and sharper version of the Yemen chocolatey style. This coffee is dry processe
Mature Coffee: (Green Coffee Processing) These are gr
in parchment but held in warehouses for two
longer than old crop coffee, but not as long a
deliberately to reduce acidity and at the same time with the hope of increased body.
Maui: (Brand) A market name for some coffee beans from
island located in the south central part of the state.
Mauritiana: (Botany) Coffea Mauritiana. A coffee bean cultivar that creates a bitter
cup. Not considered suitable for commercial cultivation
Mavis Bank : (Brand) See - Blu
Maximilian Frederick: (History) Elector of Cologne in 1784 issued a prohibition
against the use of coffee, except by the rich, is issued by
Maxwell House: (History D
Mazagran: (Drink) A French drink composed of cold coffee and seltzer water. First
created by the French soldiers in 1840 in the town of Argelia. A variation includes iced
coffee made wi
MBCF: (Export - Trade) Acronym for a bag branding mark meaning (Mavis Bank
Central Factory). It is a coffee processing center built in 1920 by the Munn family and
licensed by the Jamacian Coffee Board to sell genuine Blue Mountain Coffee.
Mbeya: (Brand) See Pare.
Mbuni: (Grading) Coffee beans from Kenya that are dry processed and of poor qua
See - Floaters
MC: (Dec
Mechanical Demucilage: (Green Bean Processing) This is a mechanical solution us
in the wet processing system to remove the remaining mucilage from the green bea
after pulping. The most common machines used are the "Aqua Pulpa" or the Hess-
type coffee washer. They each use a combination of friction and water jets to remove
the mucilage. This speeds up the wet processing method considerably but requires
considerable power (18 to 24 hp), high volumes of water and the machines are difficu
to clean
Mechanical Drying: (Green Bean Processing) In recent years, artificial drying has
become increasingly more popular. On some plantations the beans are dried in the
artificial drier right after washing. However, in most places, a combination of sun
drying and artificial dryin
for 24 to 48 hours or longer, after which it is placed in the artificial drier. There are
several types of dryers in use and include the rotary type, stationary type or cascade
type.
Medellin: (Brand) The market name for a brand of coffee from the north west of
Colombia. One of its most famous Colombian coffees with its heavy body, rich flavor
and a finely balanced acidity (sometimes with a pronounced nutty flavour). Marke
part of the MAM gro
Medicinal: (Tasting) The smell of medicine, or iodine. A medicinal flavor with notes of
g
e

ound most often in
om Hawaii. Mellow ranges in description from mild to delicate.
through
tween 0.01 and 0.5 ppb (parts per billionvery
ns it

kin (exocarp) of the coffee cherry.
hly
. When ground coffee is exposed to
ceived within one day and 70% is
ination) This is a dissolving agent used in the
ly regarded as safe for human
rees Fahrenheit, any traces of
Michel Varnier: (History - Inventor) One of the early inventors of the coffee machine
with patents lodged in 1822.
Middle Eastern Coffee: (Drink) See - Turkish Coffee.
Mild coffees: (Export -Trade) This is a trade term used to describe high-quality Arabica
coffees traded on the NY Sugar & Coffee exchange. These Arabica coffee beans are
further categorized as either Colombian Milds and Other Milds depending on their
source.
iodine which can result from cherries drying while still on the coffee plant. Medicinal
flavors cannot be hidden well by blending.
Melanodins: (Chemistry) Are brown polymers formed by the Maillard Reaction durin
the roasting of coffee beans and ultimately account for up to 25% of the roasted coffe
bean composition. They are the components that give the roast coffee much of its
flavour and colour.
Melitta Bentz: (History Inventor) See Bentz, Melitta.
Mellow: (Cupping) This is the description of a full, rounded, smooth, mild and well-
balanced coffee with low to medium acidity and caused as salts in the coffee combine
with sugars to increase the overall sweetness. It is a characteristic f
washed Arabica coffees grown at elevations below 4,000 feet (1,220m), such as the
Kona coffee fr
Mercaptans: (Chemistry) These are the other sulfur compounds that increase
the oxidation process as the roasted coffee bean ages. When the concentration of the
mercaptan (furfurylmercaptan) is be
small amounts), it is perceived as freshly roasted coffee, but in higher concentratio
is perceived as staleness in the coffee. See - Sulfurous compounds
Merchants Coffee House: (History Coffeehouse) See - City Tavern/Merchants
Coffee House
Mrida: (Brand) Is the market name for one of the most respected and most
characteristic Venezuela coffees. It is described as delicate and sweet in the cup yet full
bodied with a mellow rich flavour.
Mesocarp: (Botany) The thin layer of fleshy sugary mucilaginous jelly-like pulp
located just under the red s
Methanethiol: (Decaffienation) (also known as methyl mercaptan) is an aromatic
compound in the roast coffee bean that has been shown in numerous studies to have a
large impact on the consumer perception of coffee freshness. It also helps conceals the
less desirable aromatics, such as the green pea aroma. It is a substance that is hig
susceptible to dissipation as well as oxidation
ambient air, the reduction of methanethiol can be per
gone within three weeks.
Methylene Chloride: (Decaff
Decaffeinated coffee process to extract caffeine. General
consumption. Since Methylene Chloride boils at 104 deg
solvent left in the beans would be boiled away during roasting, as the beans reach
temperatures above 400 degrees Fahrenheit.
Michael Sivitz: (Roasting) See - Fluid Bed Roaster

Mild: (Cupping) This is rounded and balanced coffee that is free of the harsh flavor and
possessing harmonious delicate flavours yet without being described as pungent or dry.
It is a taste sensation characterized by a predominantly sweet tingle just past the tip of
the tongue. It is caused by high concentrations of both sugars and salts. Typified by
washed Sumatran and fine high-grown Latin American coffees.
Milk Warmer: (Coffee Making) See Frothing Pitcher
Milling: (Green Bean Processing) The mechanical operation used to describe the
removal of either the dry parchment skin from wet-processed coffee beans (also called
hulling) or the entire dried fruit husk from dry-processed green beans (also called
husking).
Minas Gerais: (Region) See - Bourbon Santos
Miscela: (Coffee Making) See - Four M's formula
Mocha: (Brand) Coffee from the Harrar region of Ethiopia, which resembles Yemen
coffee in the cup-character of rich, winey acidity and intriguing nuance. Also describes
a small single-origin irregular olive green bean grown in Yemen which has a unique
acid character and sometimes called Arabian Mocha.
Mocha: (Drink) Can also be the name of coffee beverage where espresso coffee is
mixed with milk and chocolate.
Mocha: (Region) The name of coffee beans that were shipped from the ancient port of
Mocha/Al-Mukha in Yemen.
Mocha-Java: (Marketing) Traditionally, a coffee bean blend of one part Yemen Mocha
and two parts Java Arabica coffee. In this traditional form, Mocha-Java is the world's
oldest coffee bean blend. Combining the full bodied Java bean with the acidic Yemen
Mocha gave a more balanced espresso experience.
Moisture Content: (Green Bean Processing) The moisture content of green coffee
beans immediately after washing varies from 50 to 55 percent, depending upon the
amount of surface moisture. The dry green export beans must have a moisture content
of about 12 percent. In general the moisture varies from 11 to 13 percent. Green coffee
beans that have a moisture contents higher than 13 percent will eventually turn opaque
white when stored.
Moka Pot: (Coffee Making) A manual method of making a coffee on a stovetop and
brews by forcing hot water through a bed of coffee using the power and pressure of
steam. A typical moka pot brews using 1.5 atmospheres of pressure (modern espresso
machines use roughly 9 atmospheres, or BARs)
Moldy: (Cupping) Green coffee beans that may acquire a moldy taste if they are kept in
poor conditions during the pulping and cleaning processing stages and may have the
light green or white fur-like texture characteristic of mold.
Moloka'I/Molokai: (Brand) A market name for a coffee bean from an island named as
such in Hawaii.
Monsooned Coffee: (Green Bean Processing) This is a dry-processed single-origin
green bean from the south of India that is deliberately exposed to the moisture-laden
monsoon winds in an open warehouse for up to six months to a year. During this time
the coffee is periodically rotated for even exposure. Monsooning is done to recreate the
flavor of coffees once transferred by slow sailing wooden ships from India to Europe
around the Cape of Good Hope. This action turns the green beans to a pale golden
colour. This process causes the beans to swell which is said to increase body and reduce
acidity and thereby creating a mellow taste but with an aggressive musky flavour. The
best example of this is Monsoon Malabar.
Moriondo Angelo: (History - Inventor) An inventor from Turin who lodged a patent in
Paris on the 23rd October 1885 for a bulk coffee brewer capable of producing fifty
cups. It was the first Italian coffee machine to actually separate the idea of steam and
water into two distinct functions. It may have been the basis of Bezzeras later patented
single cup espresso machine.
Moshi: (Brand) Is the market name for coffee beans grown on the slopes of Mt.
Kilimanjaro in Tanzania. It is named after the local town that has today become famous
for its coffee bean auction markets.
Mottled: (Grading) Unroasted coffee beans with blotchy discolorations, associated with
uneven drying during processing.
Mouldy: (Grading) Coffee may acquire a mouldy taste if it is kept in poor conditions.
Moldiness also can be affected by the processing conditions during the pulping and
cleaning of green beans.
Mouthfeel: (Cupping) See - Sensory Evaluation
Moy Hill: (Brand) See - Blue Mountain
Mt. Hagen: (Region) A coffee growing region in the western highlands of New
Guinea. Originally planted in 1937 with beans imported from the Blue Mountains of
Jamacia it is noted for its mild and mellow flavours.
Mt. Kilimanjaro: (Region) See - Chagga Tribe
MTGB: (Grading) A acronym used in the coffee trade that stands for (Medium To
Good Beans).
Mucilage: (Green Bean Processing) This is the thick layer of sticky fruit pulp that is
still remaining on the coffee seeds after they have been pulped under the wet processing
method. This mucilage is insoluble in water, is slimy and makes drying difficult so it
must be removed by fermentation or demucilage machines before the drying stage.
Muddy: (Cupping) Description of a thick, dull and bland flavour and characterizes a
large quantity of particles in suspension in the brew.
Mufti: (History - Names) The name given to a muhammedan priest.
Muhammedan Monks: (History - Drink) See - Dervesch
Mundo Novo: (Botany) A natural hybrid originating in Brazil as a cross between the
varieties of 'Arabica' and 'Bourbon'. It is a very vigorous plant that grows well at 3,500
to 5,500 feet (1,070m to 1,525m), is resistant to disease and has a high production yield.
Tends to mature later than other cultivars. .
Munn Family: (Export - Trade) See - MBCF
Musty: (Cupping) A coffee with a slight stuffy or moldy smell that tastes and smells of
mildew. Describes the pleasant "old" or "cellared" aroma sometimes found in aged
coffees. Usually associated with drying the coffee too slow or storing unroasted coffee
in a damp environment. Monsooned and aged coffees sometimes have an almost musty
flavor.
Mysore: (Region) (now the state of Karnakata) A market name for good-quality sweet
washed India coffees that is grown in the south/central part of the country. Noted for its
moderate body and acidity with an occasional intriguing lift probably from the affects
of the monsoons. (also known as Indian Mysore, Mysore Nuggets, Mysore Straight)
Coffee - A restorative of sparkling wit
N
Napier, Robert: (History - Inventor) A Scottish
naval engineer who invented a version of the Vacuum
Pot Brewer called the Balancing Siphon in the
1840s. Commonly called The Napierian brewer it
was the preference of choice for coffee makers in
England into the early part of the twentieth century.
The stunningly beautiful silver-plated version has
since become a collectors item.
Napierian Brewer: (History - Inventor) See
Napier, Robert
Nario: (Estate) A coffee growing producer from the
extreme south of Colombia on the boarder with Ecuador. It produces certain
particularly admired vibrant medium body coffee with strong fruity floral acidity. It is
grown around the volcano Galeras and has an inverted crop harvesting cycle
compared to the rest of Columbia with the Fly/secondary crop being harvested in
October to December.
Narrow-leaf Coffee: (Botany) See Stenophylla.
National Audubon Society: (Farming) See Bird Friendly
Natural Coffee: (Green Bean Processing) Is the name given to the dry processed green
coffee bean. It is also known as Unwashed or cherry coffee (India) in French (Caf
non lav Caf naturel), Portuguese (Caf de terreiro), Spanish (Caf no-lavado, Caf
natural). See - Dry Processed Coffee.
Navarro: (History) Coffee was brought into Costa Rica from Cuba by a Spanish
traveller, Navarro, in 1779.
Neapolitan Macchinetta: (Coffee Making) See - Flip-Drip
Nectar of the Gods: (Marketing) A popular marketing term used to describe the best
tasting espresso coffee. Originally it was used by the ancient Greeks, including
Aristotle, to describe honey or the alcoholic drink Mead. Fine espresso coffee today
shares this description with most alcoholic beverages including mead, wine and the beer
Guinness.
Neo-Arnoldiana: (Botany) Coffea Neo-Arnoldiana is a coffee bean cultivar that is
grown in some parts of the Congo because of its high yield. It is not considered suitable
for commercial cultivation.
Nescaf: (Marketing) Commercial volumes of instant coffee were first created by the
Nestl company in 1938 as it assisted the Brazilian government in solving its coffee
surplus problem. Nescafe (Freeze Dried) was developed and first introduced into the
Swiss market. (Export - Trade) See - Manufacturers
Neumann Gruppe GMGH: (Export Trade) See - Green Bean Traders
Neutral: (Cupping) A flat flavored tasting coffee beverage with the absence of a
predominant taste sensation on any part of the tongue. This coffee type can be used as a
base for other blends of coffee where it can be a positive attribute but generally it is not
a sort after taste as stand alone. It is a common characteristic of washed Ugandan
Robusta coffee that has been wet processed and some coffees from Brazil and
Colombia.
New Crop: (Export - Trade) These are green coffee beans that have been delivered for
roasting soon after being freshly harvested and processed. These coffees are at their
brightest (or rawest) tasting profile where the acidity is quite pronounced.
New York Board of Trade: (Export Trade) See NYBOT.
New York Sugar & Coffee Exchange: (Export Trade) See - C - Contract
Nganda: (Botany) Coffea canephora Pierre ex A. Froehner 'Nganda'. Where the upright
form of the coffee plant Coffea Canephora is called Robusta its spreading version is
also known as Nganda or Kouillou.
Niaouli: (Botany) This is the name of a traditional Coffea canephora cultivar given to it
in Togo and Dahomey
Nippy: (Cupping) A secondary coffee taste characterized by a predominantly sweet,
nipping sensation at the tip of the tongue.
Nitrogen Flushing: (Marketing) This is the process of forcing the inert Nitrogen gas
over the beans in the packing process in order to displace the ambient air containing the
taste destroying oxygen gas.
No #18: (Grading) A descriptor of a bean size along with #17 #12. In the case of #18
it means that this is a large bean that will not pass through a mesh with an opening of
7.14mm square.
No.1: (Grading) This is the top grade of Jamican Blue
Mountain Coffee and is equivalent to a #17/18 screen
size. No.2 grade is #16/17 in size and No.3 grade is a
#15/16 screen size.
Noble Tree: (History - Plant) The name often given to
the single coffee plant that was given by the Dutch to
the French King Louis XIV in 1715. This tree was the
father of over a billion trees in over 60 countries world
wide when it was taken to the west by Gabriel Mathiew de Clieu and planted in
Martinique in 1723.
Nose: (Cupping) The sensation of the vapors released from brewed coffee as they are
exhaled while swallowing. The flavors can range from caramelly to nutty to malty.
Nozzle: (Espresso Machine Component) See - Steam Wand
Number One: (Grading) Hawaiis third best grade for green coffee bean exports.
Nutty: (Cupping) This aroma descriptor that is reminiscent of roasted nuts (distinct
from rancid nuts), typically associated with poor quality beans. Coffees from South
America commonly have a nutty flavor.
NY8: (Grading) Acronym for (New York 8); A term given by the New York Coffee
and Sugar Exchange relating to the grading of green coffee beans.
NYBOT: (Export - Trade) Acronym for the (New York Board Of Trade). A market
where coffee beans are bought and sold. It has operated since 1882 and trades Arabica
contracts (Spot & Options) between producers, roasters, fund managers and speculators.
NYCSC: (Export - Trade) Acronym for the (New York Coffee Sugar and Cocoa )
exchange which deals mostly in coffee contracts involving the Arabica coffee bean.
Coffee - Grave and wholesome liquor
O
Oahu: (Brand) A market name for a wet-processed coffee (var. Typica) from the north
shore of this island in Hawaii. The first Hawaiian coffee is believed to have been
planted here in the Manoa Valley in 1825.
OAMCAF: (Export - Trade) Acronym for the French name (Organisation Africaine et
Malgache du Caf) or the (African and Malgache (Republic of Madagascar) Coffee
Organisation). It represents members from 16 countries in the pursuit of suitable
markets and they include; Benin, Cameroon, Central African Republic, Congo (Rep.)
Cte dIvoire,Equatorial Guinea, Gabon, Madagascar, Togo, Philippines, Sierra Leone,
SriLanka, Thailand, Trinidad and Tobago, Uganda and Vietnam.
Oaxaca Pluma: (Brand) This is one Mexican coffee grown on the southern slopes of
the central mountain in the Oaxaca state that is highly regarded by the speciality trade.
Oaxaca: (Region) This is the market name for coffee coming from the southern Mexico
state of Oaxaca. This state is ranked 4
th
in production of the 12 Mexican States. Coffee
makes up 30% of this states economy.
Ocoa: (Brand) The market name for one of the better-respected, well balanced coffees
from the Dominican Republic. It is a wet-processed coffee that is noted for its
sweetness. Most of this coffee is exported to European markets.
Old Arabicas: (Botany) These are the botanical varieties or cultivars of the Coffea
Arabica species that can trace their geanology back to the native forests of south-
western Ethopia. The two main varieties are var. bourbon and var. typical. Many
new hybrid varieties have been developed from these old Arabicas in an effort to
increase disease resistance and production yield.
Old Chick: (Botany) These are the direct genetic descendants of the original coffee
trees that were planted in India by Baba Budan in 1650AD. These plants still produce
around a third of India's coffee production even today.
Old Crop: (Green Bean Processing) These are green coffee beans that have been held
in warehouses before shipping for up to 2 years. Old crop differs from aged or vintage
and mature crop in that it has not been held for as long a period and it was not kept in
this state by intended design. Some would argue that old crop is superior in cup
characteristics to the new crop version of the same coffee.
Old Java, Old Government, Old Brown: (Estate) These are mature crop coffees from
Indonesia that have been processed to mimic the flavor characteristics of the original
Java coffee, which was inadvertently aged in the holds of eighteenth century ships
during their passage to Europe.
Old Tavern Coffee Estate: (Estate) A small, highly regarded producer of certified
Jamaica Blue Mountain coffee that uses the traditional wet processing methods. See -
Blue Mountain
Olfaction: (Cupping) See - Sensory Evaluation
Open-Pot Method: (Coffee Making) This is one of the oldest methods of coffee
making. It is performed by leaving the ground coffee in an open pot where it is steeped
(not boiled). Finally the grains are separated from the brewed coffee by settling or
straining.
Organic Coffee: (Farming) For a coffee to carry the organically-grown label it must be
certified by an international agency as having been grown without synthetic chemical
fertilizers, pesticides, or herbicides. Organic has become an important marketing term
in the contemporary coffee world and can usually command a higher premium price.
However the lower yields coupled with the costs of the certification process soon
account for the extra margins achieved.
Organic Farming: (Farming) Intensive (up to 2,500/ha) coffee growing including
diversified shade, employing compost and organic pest control procedures and also
terracing to minimize soil erosion. See - Eco-Friendly/Eco Cultivated
Organic: (Grading) An important descriptive term in the contemporary marketing of
coffee. These coffees are organically-grown without synthetic chemical fertilizers,
pesticides, or herbicides and are certified by an international. Their higher selling prices
more than offsets the lower yields and the considerable cost of the certification process.
Organoleptic Characteristics: (Cupping) Those characteristics relating to the qualities
of taste, colour, odour, and feel of a substance that stimulates the sense organs.
Other Milds: (Export - Trade) The name given to washed Arabica coffees from 21
countries that are traded on the NYBOT (Not including Brazil or Columbia which are
traded separately). The average price traded in this category is recorded as a price
indicator by the ICO. These countries include Bolivia, Burundi, Costa Rica, Cuba,
Dominican Republic, Ecuador, El Salvador,Guatemala, Haiti, Honduras, India,
Jamaica, Malawi, Mexico, Nicaragua, Panama, Papua New Guinea, Peru, Rwanda,
Venezuela, Zambia and Zimbabwe.
Otro Suave: (Green Bean Processing) The term used to describe washed Mexican
coffee.
Over Extracted: (Coffee Making) A term used to describe coffee that has brew or been
exposed to ground coffee for too long. Over extracted can make the coffee taste bitter
or burnt.
Oxidation: (Chemistry) Oxidation is any reaction in which one or more electrons are
moved from one chemical substance to another and thereby producing two different
compounds. In coffee, the most common process is that of an oxygen molecule that
donates two electrons to another compound and then bonding with hydrogen to form
water.
Coffee - Triumphant stream of sable
P
P.W.: (Grading) Acronym for (Prime Washed). See - Prime Washed
Paca: (Botany) Created by El Salvadors agricultural scientists, this cultivar of Arabica
is shorter and higher yielding than Bourbon but many believe it to be of an inferior cup
in spite of its popularity in Latin America.
Pacamara: (Botany) An Arabica cultivar created by crossing the low yield large bean
variety Maragogipe with the higher yielding Paca. Developed in El Salvador in the
1960s this bean is about 75% larger than the average coffee bean.
Pache Colis: (Botany) An Arabica cultivar being a cross between the cultivars Caturra
and Pache comum. Originally found growing on a Guatemala farm in Mataquescuintla.
Pache Comum: (Botany) A cultivar mutation of Typica (Arabica) developed in Santa
Rosa Guatemala. It adapts well and is noted for its smooth and somewhat flat cup
Paduan Prospero Alpino: (History Writing) See - Alpino Paduan Prospero
Pales: (Grading) Unroasted yellow coffee beans that stink when crushed or ground.
Pales may result from drought or from harvesting immature coffee cherries.
Pancoer: (Estate) See - Government Estate
Pannerello: (Espresso Machine Component) See Froth Aider
Parchment coffee: (Green Bean Processing) This is a term used to describe wet
processed coffee after it has been pulped. Known in French as (Caf en parche),
Portuguese as (Caf em pergaminho) and Spanish as (Caf en pergamino). Parchment
Coffee has had the skin and pulp removed, but with the parchment (hull) still attached.
Dried parchments are transferred to hulling facilities where the hulls are removed and
the beans are packaged in large burlap bags ready for export.
Parchment: (Botany) Is the endocarp (skin) of the coffee fruit that lies between the
coffee cherry flesh and the beans outer silverskin.
It is a final thin, crumbly skin covering wet-
processed coffee beans after the berries have had
their pulp removed and the beans dried. Just prior
to roasting the parchment layer is removed in a
process called milling. While the parchment skin
is removed from the coffee bean, the silver skin,
also called chaff, usually remains until it floats
away, burns away, or is otherwise separated
during the roasting process.
Pare: (Brand) Is the market name of a coffee
grown in the south of Tanzania. Also called
Mbeya after the town in the area.
Parenchyma: (Botany) Sitting just below the
Mesocarp of the coffee cherry is a slimy golden
yellow layer called the Parenchyma.
Pascal: (History) An Armenian who in 1672 was
the first to sell coffee publicly at St. Germain's
fair, Paris, and opens the first Parisian coffee house.
Pasilla: (Grading) The lowest grade of Columbian coffee.
Pasqua Rosee: (History - Coffeehouse) He was a Greek servant of a Turkish Merchant
who opened one of the early London coffee houses in 1652. It was located in St.
Michaels Alley Cornhill and was made famous for its first known coffee advertising in
England. The original advertisement The Vertue of the Coffee Drink is on display in
the British Museum. It is believed that he opened the shop in partnership with
Christopher Bowman.
Past crop PC, P/C: (Export - Trade) Refers to coffee cropped during the previous year.
These coffee beans are older than one generation but are still kept in parchment during
storage. Past crop, old crop, old, or oldish are also used as a taste terms to describe
coffees stored for more than a year. Past crop coffees tend to have a woody, strawy, or
hay-like, flavor and less acidity.
Patio Drying: (Green Bean Processing) This is the more traditional process of drying
coffee beans, which involves spreading and raking the coffee cherries in thin layers on
open patios and utilising the heat of the sun. This is done directly after harvesting in the
dry-processed method or after the pulp removal and fermentation stages in the wet-
processed method. An alternative to this drying method is machine drying.
Pavoni Desidero: (History - Inventor) He was a close friend of Bezzera who purchased
his patent/business in 1903 and brought the espresso machine to market as the Ideale
espresso coffee machine. Pavoni added the steam relief valve (French & German
patients) to Bezzeras original design and exhibited the machine under the Bezzera
name at the 1906 Milan International Fair where it won a gold medal. His company (La
Pavoni Spa) that was founded in Milan in 1905 from a little workshop at Via Parini
Peaberry: (Botany) A small rounded bean that is formed occasionally when only one
seed, rather than the usual flat sided pair, develops at the heart of the coffee cherry. It is
a mutant bean that is often found at the tip of young branches. These beans are often
separated from normal beans and sold as a distinct grade of a given coffee. New Guinea
and Tanzania are some of the more popular Peaberries on the market. Typically they
have quite a distinctive taste to other beans with a brighter more acidic point. Also
known as 'perla' and 'perle, Caracol, Caracoli or Caracolillo.
Pedrocchi: (History - Coffeehouse) A
famous neo-classical Italian caf in Padua
that was started by Franceso Pedrochin in
1760.
Pedrochin Franceso: (History
Coffeehouse) See - Pedrocchi
Penny Universities: (History -
Coffeehouse) The 17
th
century
coffeehouses were dubbed as such
because a penny was the price of a cup of
coffee. These places became popular
forums for the learned and the not-so-
learned to discuss all manner of topics including politics and current affairs.
Percolation: (Coffee Making) Technically, any method of coffee brewing in which hot
water percolates, or filters down through, a bed of ground coffee. The pumping
percolator utilizes the power of boiling water to force water up a tube and then to allow
gravity to draw the water through the bed of ground coffee.
Pergamino Coffee: (Export - Trade) (Spanish for parchment) It is coffee that has been
dried with the parchment still attached. It reaches this stage after the pulping and
fermenting process in the wet extraction method. See - Parchment.
Peroxides: (Chemistry) These elements are formed when oxygen connects with the
lipid (fat) molecule in the coffee bean which then create breakdown products that are
undesirable substances. These new substances then attack the unoxidized lipid molecule
to re-form peroxide. Peroxide acts as a catalyst so that the more peroxides present the
faster the oxidation. Stale flavor in roasted coffee beans are significant after only 2
weeks of storage in the presence of oxygen and the process will accelerate until all
possible paths are exhausted and the coffee is dead stale.
Phenols: (Chemistry) These aromatic compounds are present to a greater degree in
darker roasted coffees. They give us the spicy/clove-like, astringent aromas however
the spicy phenols tend to evaporate quickly in the brewing process.
Philippe Sylvestre Dufour: (History Writing) See - Dufour, Philippe Sylvestre
Pieter Van dan Broecke: (History) First person to bring coffee from Mocha to Holland
in 1616.
Pino Riservato: (History - Coffeehouse) Beleieved to have opened a coffee house in
1953 known as The Moka coffee bar on 29 Frith Street, London. It was reputedly the
first Soho Espresso Bar in London and used one of Gaggias early coffee machines.
Pipe: (Espresso Machine Component) See - Steam Wand
Pipil: (Brand) The market name for a brand of Fair Traded and Certified Organic
coffee from the San Mauricio District of El Salvador. This bourbon variety is only wet
processed.
Piquant: (Cupping) A secondary coffee taste sensation characterized by a
predominantly sweet and prickling sensation on the tip of the tongue. It is usually
caused by a higher-than-normal percentage of acids in the brew, which is actually sweet
to the taste instead of the expected sourness. Typical of Kenyian AA coffee.
Piston Machine: (History - Invention) This is an early development of the espresso
machine. A piston in the machine is operated by a barista pulling a lever or spring that
forces the brewing water at high pressure through the compacted bed of ground coffee
beans and so the coffee oil is extracted.
Plantation Bukoba: (Estate) A notable plantation in Tanzania noted for its well
balanced flavours.
Plantation coffee: (Green Bean Processing) A term used to describe the wet processed
green coffee bean from India: Also known as washed coffee and in French as (Caf
lav), in Portuguese as (Caf despolpado) and in Spanish as (Caf lavado). Also known
in some countries as parchment coffee.
Plantations: (Framing) A term to describe monoculture coffee farms ranging from 5 to
5,000 ha. The average size of coffee plantations in Brazil is about 1,000ha. All together,
plantations contribute about 30% of worlds green bean supply.
Plots: (Farming) A term used to describe small coffee farms ranging from back yards to
5ha area farms. The total of these plot farms contribute about 70% of the worlds green
bean coffee supply.
Plunger Pot: (Coffee Making) See - Bodum.
Pod Portafilter: (Espresso Machine Component) A portafilter specifically designed
according to E.S.E. specifications (Easy Serving Espresso) for use with espresso pods.
Pod: (Coffee Making) A self-contained, pre ground and pre pressed puck of ground
coffee usually supplied inside a perforated paper filter and individually wrapped and
sealed to maintain freshness. Illy was the brains trust behind this system which became
known as the E.S.E. specifications (Easy Serving Espresso).
Polishing: (Green Bean Processing) An optional procedure performed at the end of the
coffee processing and milling operations. It is a procedure designed to remove the
silverskin by rubbing the green bean with special polishers. This process may improve
the appearance of the bean but it is not considered necessary to enhance the taste.
Portafilter: (Espresso Machine - Component) Is the detachable metal cupped bakealite,
wood or plastic handle of the espresso machine that holds the metal mesh filter and the
ground coffee. It also has spouts that directs the coffee essence into the cup. It is
fastened to the upper block of the espresso machine with a hook-like device in order to
form an air tight chamber. Usually made of brass or copper and coated with chrome.
Also known as groupo.
Positive Displacement Vacuum Pump: (Espresso Machine - Component) This unit
generates the water pressure (approximately 9 atm or 132 psi) that is required to make
coffee in a commercial espresso machines.
Post C. W.: (Drink) See - Postum
Postum: (Drink) The caffeine-free beverage mix that was originally created mostly
from wheat and molasses by company founder C. W. Post in 1895 and marketed as a
healthful alternative to coffee.
Ppb: (Chemistry) Abbreviation for the measure of Parts per billion
Pre Infusion: (Coffee Making) the act of pre-wetting the bed of ground coffee inside
an espresso machine before actually commencing the brew. Some espresso machines do
this by using the pump; water is pumped to the coffee for a second or two, then halted
for another second or two. After this pause, the pump activates again, and continues
brewing the shot. Super automatics and some automatic machines use this pre-infusion.
Another type of preinfusion is called "natural" or progressive preinfusion, and occurs in
machines equipped with an E61 grouphead. When the pump is activated, a secondary
chamber must fill prior to full pressure being applied to the bed of coffee. This gives a 3
to 7 second saturation time for the grounds before the pressure builds up. This type of
preinfusion is preferable to pump and pause active preinfusion. There is a school of
thought that progressive preinfusion improves overall extraction from the coffee.
Preanger: (Botany) A coffee plant cultivar currently being evaluated in Hawaii.
Pressure Relief System: (Espresso Machine Component) (also 3 way solenoid) on
most commercial machines, prosumer machines, and many higher end consumer
espresso machines, a 3 way valving system exists to immediately remove pressure from
the portafilter once your espresso shot is completed. A check valve is electrically
controlled: it is closed when the machine is not under operation; it opens a passage
between the boiler and the grouphead and portafilter when you are brewing; and it
opens a passage from the grouphead to your drip tray (or other "waste" area) once you
end the brew. This system allows for quick successive brews, without any worry of a
"portafilter sneeze" where the excessive pressure that remains inside a portafilter can
spray hot, wet grounds all over should you remove the portafilter too soon after brewing
a shot of espresso.
Pressurestats: (Espresso Machine Component) On most prosumer and commercial
espresso machines, the temperature of the boiler is not maintained with a thermostat but
with a pressure gauge control that activates the boiler's heater once the measured
pressure drops too low and shuts off the heater when the pressure reaches a pre-set
point. Pressurestats are almost always found in heat exchanger espresso machines.
Pressurized Filter: (Coffee Making) A crema enhancing device is built into the actual
filter basket, usually through the function of channeling all the brewed coffee through a
solitary pin hole. This action creates a jet-like effect that boosts crema production, even
in stale coffee or coarse ground coffee. The Solis machines use pressurized filters.
Pretoria: (Botany) A coffee plant cultivar currently being evaluated in Hawaii.
Primary Market: (Export - Trade) The coffee bean market in the country in which the
coffee is produced.
Primary Taste Sensations: (Cupping) See Basic Tastes.
Prime Washed: (Grading) (P.W.) This is Mexicos standard grade of green coffee
beans that are traded on the Tokyo Grain Exchange. It is a grade used in Mexico to
identify most of their fine coffees without giving them a specific classification
Primo Lavado: (Grading). See - Prime Washed. .
Processed: (Green Bean Processing) Unroasted coffee beans that have been sorted,
pulped, dried, and separated from the hull.
Procon: (Espresso Machine - Component) See Rotary pump
Procter and Gamble: (Export - Trade) See - Manufacturers
Prosper Alpinus: (History Writing) See - Alpinus, Prosper
Prosumer: (Coffee Making) These are the espresso machines positioned somewhere
between the domestic and commercial. They often incorporate commercial equipment
materials or qualities but are sold, packaged and finished for the home consumer
market.
Prussia: (Estate) See - Estrictamente Altura
Psi: (Chemistry) Abbreviation for the measure of Pounds per square inch
Puck: (Coffee Making) The puck is the disc shaped cake of coffee that is left behind
after brewing. It should be firm, cohesive and dry when knocked out of the portafilter
into the waste container. Also known as the biscuit or spent puck.
Pull: (Coffee Making) An earlier espresso making term used to describe brewing a shot
of espresso on the older piston type machines. It describes the action used to prepare
espresso in the 1950s, 1960s where pulling on a lever was required to extract the
espresso coffee. Also called Espresso Pull, Pull a Shot.
Pulp: (Green Bean Processing) This is the mucilage located between the coffee cherry
skin and the pit (coffee beans). Coffee cherry pulp has a texture similar to that of grapes
and is normally dried or fermented to allow its easier separation from the coffee beans.
Pulped Natural Coffee: (Green Bean Processing) See - Semi-Dry-Processed Coffee
Pulper Nipped: (Grading) Wet processed beans that are cut or bruised during pulping
with damaged or improperly configured pulping equipment.. Pulper cut beans will
usually show brown or black marks. Discoloration develops by oxidation at the
damaged areas and off-flavors may result. Pulper damaged beans roast unevenly, age
rapidly, and are susceptible to chemicals, dust, and other adverse environments. Also
called "blackish" or "pulper cut".
Pulping: (Green Bean
Processing) Pulping refers to
the process of separating the
green beans from the cherry.
This is done using a pulping
machine. The internal pressure
of the machine is monitored to
ensure that it is just at the right
amount of pressure is used to
break open the red ripe soft
cherries without damaging the
coffee seeds. The coffee seeds
that are released pass easily through a screen and are collected for further processing on
the other side. Green berries cannot be pulped since they are too hard and too large to
pass through the screen. So, together with the pulp, they pass to the end of the barrel
system and may eventually be used as compost.
Pulsing pumps: (Espresso Machine - Component) These are smaller and cheaper than
the rotary pumps and are mostly used on machines designed for home or the office.
This pump consists of a hydraulic system where a piston oscillates inside a cylinder.
With no return circuit and valve system means that pressure is not maintained at the
outlet. These are also known as Vibrating pumps.
Pump: (Espresso Machine Component) This is a component of the espresso machine
used to deliver the pressurised water required for proper espresso brewing (135 PSI).
The two types of pumps used in commercial espresso making are (1) the rotary pump,
or (2) the vibratory pump.
Pungent: (Cupping) This term applies essentially to a full-bodied and slightly
aggressive coffee tastes. It denotes strong and penetrating effect on the palate and are
perceived at the back of tongue. Generally used to describe the overall bitterness of the
coffee brew.
Purpurescens: (Botany) A coffee plant cultivar that is characterized by its unusual
purple leaves.
Putrefactive Bacteria: (Green Bean Processing) This unwanted bacteria develops in
the fermentation process if the beans and mucilage are left too long in the fermentation
tanks. They attack the proteins in the bean itself rather than just work on removing the
mucilage covering the bean. They are especially dangerous to quality when the bean
has been damaged by the mechanical pulper. This bacteria discolours the beans and
tends to generate a foul odour in them. These beans are referred to as sour beans
Pyradines: (Chemistry) These aromatic compounds are present to a greater degree in
darker roasted coffees. They give us the smoky/ash aromas. They are more stable than
other componds but are negatively perceived when in too great a concentration
Pyrazines: (Chemistry) These aromatic compounds are present to a greater degree in
darker roasted coffees. They give us the earthy/musty aromas. These componds, some
of which are the key odorants of Arabica coffee, are highly volatile and subject to
dissipation upon exposure to air and non-enzymatic browning.
Pyrolysis: (Roasting) This term describes the transformation of a substance that is
produced by the action of heat. This chemical breakdown and transformation process
occurs during the roasting of the green coffee been and begins at about (around
465F/240C). Fats and carbohydrates change in composition under heat into delicate oils
that ultimately provide the aroma and most of the flavor of the brewed coffee. The
process is identified by the darkening in the color of the bean. After roasting, if the
coffee beans are not cooled quickly, heat from pyrolysis will bake, or even burn, the
coffee. A short period of water quenching (water mist) is the conventional method of
halting pyrolysis in large batches. This process is also known as volatilization.
Pyrroles: (Chemistry) These aromatic compounds are present to a greater degree in
darker roasted coffees. They give us the smoky/dark roast. Pyrroles are dissolved in the
naturally occurring coffee oils but are subject to oxidation.
Coffee - The revolutionary beverage
Q
Qahveh Khaneh: (History - Coffeehouse) The name of the 16
th
century public coffee
houses in the Ottoman/Persian Empire known as schools of wisdom because they
were the meeting places of men of arts and literature.
Qahwa/Al-Qahwa: (History - Names) A
Yemen term used in the 14th century and
commonly applied to the beverage that was
made by boiling the fruit of coffea arabica.
Prior to coffee consumption the word was in
common use and denoted the idea of making
something repugnant or lessening ones desire
for something. Some medieval Arab
lexicographers gave qahwa the meaning of
wine or dark stuff.
QAI: (Export - Trade) Acronym for (Quality
Assurance International) which is an organic certification agency.
Qat: (History Drink) See - Khat/Kat/Qat
Quad: (Drink) An espresso drink made with four shots of coffee.
Quaker/Quakers: (Grading) This term is applied to any defective coffee bean (unripe,
immature, blighted or underdeveloped) in the batch and tends to have a lower density
than the safe beans. Quaker beans are unripe, immature, coffee beans, often with a
wrinkled surface. (Roasting) A name also given to those coffee beans that fail to roast
properly. Quakers do not darken well when roasted.
Quakery: (Cupping) A taste taint that gives the coffee brew a pronounced peanuty
flavor. It is caused by the presence of light colored, underdeveloped roasted coffee
beans. It can also be caused by picking unripe, green, coffee cherries during the
harvesting process.
Quenching: (Roasting) The process of adding water (flushing) to the beans at the end
of the roasting process to halt roasting.
Quintal: (Export - Trade) A traditional unit of weight in France, Portugal, and Spain.
The Spanish quintal is 100 libras (about 46 kilograms or 101 pounds). In Mexico/Costa
Rica it is the equivalent of 100 pounds (46 kilos) of green coffee. A quintal of
parchment coffee is equal to 57.5 kilos, being the quantity of parchment coffee that,
once processed would be equal to the 46 kilos of green coffee. A quintal of coffee
cherries is equal to 250 kilos. Thus the weight of a quintal depends on the form in
which the coffee is found but will be the equivalent of 47klo of green beans.
Coffee - The drink ever glorious
R
Rabaut, Louis Bernard: (History - Inventor) A Frenchman, who in 1822, invented a
machine which forced hot water through the coffee grounds using steam instead of a
gravity drip. A larger commercial machine, based on Rabaut's idea, was exhibited at the
Paris Exhibition of 1855 by Edward Loysel de Santais.
Racemosa: (Botany) Coffea Racemosa A coffee bean cultivar that looses its leaves
during the dry season and re-grows them at the start of the rainy season. It is generally
rated as poor tasting and not suitable for commercial cultivation.
Ragged: (Grading) Coffee with a ragged appearance. Harvesting both mature and
immature cherries, or drought-affected cherries, can result in beans with a ragged
appearance.
Rainforest Alliances: (Farming) See - ECO-O.K. Certification
Raisins: (Grading) These are the coffee beans that are removed during the grading
process. The rippled nature of the bean is caused by it being left to dry on the tree for
too long before being picked. See - Floaters
Rambaldi, Angelo: (History - Writing) He published the works - Ambrosia Arabica
overa della Salutare Bevanda Caf in Bologna in 1691. This work concerned the
coffees origins, cultivation, roasting, and preparation.
Rancid/Rotten: (Cupping) A coffee aroma that has a strong and highly displeasing
sour flavor and odour often caused by the deterioration and oxidation of the coffee fats.
Professional coffee cuppers are careful to not describe a strong and unpleasant aroma as
"rancid", if there are no other signs of deterioration.
Rauwolf, Leohard: (History - Writing) A physician, botanist and traveller from
Augsburg Germany who published his travelogue Aigentliche beschreibung der Rai
... inn die Morgenlnder in Lauingen in 1582 after voyages in 1573-1576 through
Jerusalem, Libya and Tripoli. Rauwolf's account of his journeys represented the earliest
printed reference to coffee in Europe.
Razi: (History Writing) See - Bunchum
Recovery Time: (Coffee Making) This is know as the time it takes for an espresso
machine to be ready to extract a new shot after the completion of a previous one.
Machines with larger boilers, more powerful heating elements, or with heat exchanger
systems often feature quicker recovery times than machines with small boilers.
Red E Coffee: (History Drink) See - Washington, George Constant
Reduced or specialized shade Farming: (Farming) This method of farming uses a
single, pruned canopy species to provide shade (usually Inga, Erythrina, Gliricidia, or
Grevillea). Under this system, farmers plant coffee shrubs more densely, giving farms a
manicured look. However, since the over-story consists of only one or two species,
there is less species diversity.
Regio's Bar: (History - Coffeehouse) This is the name of the caf in Greenwich Village
New York noted for being, in 1927, the location of the first espresso machine installed
in the United States. The original "La Pavoni" machine remains on display there even
today.
Relationship Coffee: (Export - Trade) A type of Fair Traded coffee that is not certified
by a third party. Relationship coffee refers to an acceptable level of trust and
understanding between the farmer and the buyer.
Re-passed Coffee: (Green Bean Processing) These are coffee cherries that float and are
separated out from the production and processed separately. Some experts believe that
these coffees posses a sweeter profile that the bulk of the harvest.
Runion: (History Plant) See Bourbon.
Rich/Richness: (Cupping) A taste term used to describe an interesting satisfying
fullness in flavor, body or acidity. Also described as a coffee that has luxurious aroma
with intense and complex flavors in highly pronounced strengths. (i.e. Sumatran coffees
are the richest in body with Yemen Mocha richest in acidity. Mexican coffee would
rarely be described rich)
Rio/Rioy: (Cupping) A class of dry-processed coffees from the Rio district of Brazil
which possess a very pungent medicinal character and an iodine-like flavor. It is said to
be caused by the continued enzyme activity when the coffee beans remain in the fruit
too long and is invaded by a micro-organism during drying process. The term Rioy or
Rio-y has since come to be applied to any coffee with similar taste characteristics.
Generally considered a taste fault but it is still sought after by consumers from the
Balkan and Middle-Eastern countries
Ristretto: (Drink) (Ristretto in Italian means "restricted, shrunk or short) It is the
richest and most concentrated espresso drink where less water but the same amount of
coffee is used to make the beverage and creates a less bitter espresso. The extraction
time is shortened producing as little as 3 oz of liquid per serving. Pure and intense
espresso served in a demitasse cup.
Roast Master: (Roasting) Individual in charge of coffee selection, blending, and
roasting operations.
Roast Taste/Roasty: (Cupping) This term describes the characteristic of the collective
complex flavors of the darker roasts. The acidity overtones are replaced by pungent
notes combined with a subtle bittersweet smoky or carbony/caramel flavor. Some
people call this often-unnamed group of sensations "roast taste" or the "taste of the
roast."
Robert Napier: (History Inventor) See - Napier Robert
Robusta: (Botany) Coffea canephora Pierre ex A. Froehner 'Robusta'. A coffee species,
discovered by a Dutch botanist and found to be native to the Belgian Congo (Zaire or
Republic of Congo). It is high in caffeine but is generally regarded as an inferior cup
quality to Coffea Arabica. It grows best at lower altitudes (sea level to 2,000 feet,
610m), is a higher-yielding tree and is more resistant to disease than Arabica. It is
produced primarily in Indonesia, West Africa, Brazil, and Vietnam. It is the second
most widely cultivated coffee plant currently producing about 30% of the world's
coffee. Robusta is cheaper than Arabica to process and is used by many commercial
coffee companies as a basis for instant coffee. Is can be used in the specialty coffee
trade as a taste-enhancing component in some Italian-style espresso coffee blends.
Robusta is the upright plant form of this species. Also known by botanists as Coffea
bukobensis A. Zimm., Coffea canephora Pierre ex Froehner var. kouilouensis Pierre ex
De Wild., Coffea canephora Pierre ex Froehner var. sankuruensis De Wild., Coffea
robusta L. Linden (GRIN), Coffea robusta L. (Smit). Is commonly known in the trade
as Congo coffee or Congo coffee tree (USA).
Robustas: (Export - Trade) A Price group indicator recorded by the ICO that includes
the price of coffee contracts traded in Robusta coffee beans. These beans come mostly
from Africa and S.E. Asia countries including Angola, Congo (Dem. Rep.), Ghana,
Guinea, Indonesia, Liberia, Nigeria and OAMCAF Member countries.
Roselius, Ludwig: (Decaffienation) A German coffee importer who turned a batch of
ruined coffee beans over to researchers who then discovered a way of making
decaffeinated coffee in 1903.
Rotary Pump: (Espresso Machine - Component) The pump type used in most
commercial espresso machines and requires the machine to be plumbed in to the mains
supply. This pump type is necessary for making a large number of coffees or more than
one cup at a time. Taking water from the mains supply these pumps create enough
pressure in the circuit to allow the water to pass through the ground coffee. They use
rapidly oscillating vanes inside a sealed container to push water through at high
pressures A by-pass connection allows the pump to keep water pressure in the system at
the required level. It is usually set between 8 and 10 atmospheres (or bars) Sometimes
referred to as a volumetric pump, or by a trade name, Procon.
Rotary Type Dryer: (Green Bean Processing) The most popular machine type used to
dry coffee beans. Consisting of two concentric perforated drums in which the beans are
placed in the outer area whilst hot air is forced through the inner drum. The escaping
hot air will pick up moisture as it escapes through the perforations on the outer drum.
Rotor: (Grinding) See - Burr Grinder
Rough: (Cupping) A secondary, sharp, rasping, salty sensation on the palette or tongue.
Rough. Caused by the additive property of salt taste sensations.
Round, Rounded: (Cupping) A balanced coffee whose reduced range of gases and
vapors is present but at a moderately perceptible strength. The basic organoleptic
characteristics are just at the right level, with none particularly apparent, giving the
impression of roundness.
RSI: (Coffee Making) Acronym for (Repetitive Sprain Injury)
RSW: (Brand) See - Blue Mountain
Rubber-like, Rubbery: (Cupping) This odour descriptor is characteristic of the smell
of hot tyres, rubber bands and rubber stoppers. It is not always considered a negative
attribute but has a characteristic strong note highly recognizable in some coffees. It is
usually associated with natural processed Robusta coffees grown in Africa and can be
the result of coffee berries that have dried on the shrub before they are picked..
Rubia: (Botany) See - Madder Family
Rubiaceae family: (Botany) Botanists have classified the coffee plant in this family,
which also includes gardenia, quinine and other useful substances. The common name
given to this family is Madder.
Ruiru 11: (Botany) Is a new dwarf hybrid which was developed at the Coffee Research
Station at Ruiru in Kenya and launched on to the market in 1985. Ruiru 11 is resistant
to both coffee berry disease and to coffee leaf rust. It is also high yielding and suitable
for planting at twice the normal density.
Runge, Fedrich Ferdinand: (Decafination) It is understood that the first successful
extraction of caffeine from the coffee beans was achieved in 1820 by this German
chemist after his friend, the poet Goethe, had asked him to analyze the constituents of
coffee to discover the cause of his insomnia.
Rustic Farming: (Farming) The least intensified, least expensive, low-maintenance
and low-yield of the coffee farming systems. The coffee shrubs are planted in the
existing forest with minimum alteration to the native vegetation. This style is typically
used by small family-owned farms that aim to only produce a modest crop of coffee.
Coffee - The aromatic draught
S
salt/Saltiness: (Cupping) A basic taste that is characterized by solutions of chlorides,
bromides, iodides, nitrates, and sulfates of potassium and lithium or other salts.
Samuel Carpenter: See Ye coffee house
San Miguel: (Estate) A respected coffee growing estate in Costa Rica. Classified as
SHB and is 100% washed Arabica. All production is European Processed.
San Ramon: (Botany) Coffea arabica L. 'San Ramon'. It is a dwarf variety of Arabica
var typica. A small stature tree that is wind tolerant, high yield and drought resistant.
Sanani: (Brand) A market name incorporating several growing regions located west of
Sana'a, the capital city of Yemen. It tends to be a lower-toned, somewhat less acidic
version of the Yemen style. It is noted for its full body and chocolate undertones.
Sanka: (Decaffination) (a contraction of the French name "sans caffeine" or no-
caffeine). This decaffeinated coffee brand was introduced into the US in 1923 with the
marketing tag line Lets You Sleep. It was first sold in Germany in 1909 and was
marketed there as Kaffee Hag and as Caf Sanka in France. It was a patent of Dr.
Ludwig Roselius that was granted in 1906.
Sans Caffeine: (Decaffination) See - Sanka
Santa Ana: (Estate) See Yauco Selecto.
Santa Cruz: (Estate) See - Estrictamente Altura
Santo Domingo: (Brand) The former name of the Dominican Republic. Coffee from
this republic is often marketed under the old country name because of its more romantic
sound.
Santos: (Brand) See - Bourbon Santos.
So Paulo: (Region) See - Bourbon Santos
Sara Lee: (Export - Trade) See - Manufacturers
Sator: (Grinding) See - Burr Grinder
Satori Kato: (History - Drink) A Japanese-American chemist from Chicago who is
credited with inventing the first soluble "instant" coffee. He presented his discovery in
1881 at the Pan-American World Fair and obtained a patent for it in 1903.
SC: (Grading) Acronym for (Standard Central).
SCAA: (Grading) Acronym for Specialty Coffee Association of America. The SCAA is
a trade association for the specialty coffee industry, one of the fastest-growing food
industries in the world. Specialty coffee sometimes called "gourmet" or "premium"
coffee is grown in the world's most ideal coffee-producing climates and prepared
according to exacting standards. One of the SCAA's primary functions is to set the
industry's standards for growing, roasting and brewing. Members of the SCAA include
coffee retailers, roasters, producers, exporters and importers, as well as manufacturers
of coffee equipment and related products.
Scheha Beddin: (History - Writing) See - Beddin, Scheha
Scorched: (Roasting) An odor taint that gives the coffee brew a slight aftertaste of
phenolic and pyridine character. It is the result of applying too much heat too quickly
during the roasting process causing a charring to the surface of the bean and an
underdevelopment of the caramelized compounds. Scorched Roasted coffee with burn
marks caused by inadequate tumbling or by roasting too hot. Also called "tipped" or
"charred".

Second Crack: (Roasting) The second of two distinctly different periods of cracking
sounds during roasting when the coffee beans are giving off their own heat and
expanding suddenly. Second crack begins around 440 to 450 degrees Fahrenheit, as
measured by roaster bean probe.
Secondary coffee taste sensations: (Cupping) Includes descriptions like: Piquant to
nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid.
Secondary Crop: (Farming) Those countries like Colombia and Kenya where the
division between wet and dry seasons is not so clearly defined, may have two
flowerings a year, creating a main and a secondary crop (sometimes called a fly crop).
See - Demucilage
See - En Pergamino
See - Government Estate
See - Spermoderm
Selective Picking: (Farming) This is a harvesting process that involves making three to
four passes of the coffee tree at intervals of between eight to 10 days so that only
cherries which are at their peak of ripeness are taken.
Semi Hard Bean: (Grading) (S.H.B.) The forth highest grade of Guatemalas green
coffee beans that are traded on the Tokyo Grain Exchange.
Semi-Dry-Processed Coffee: (Green Bean Processing) This method of bean processing
takes some of the steps from both the wet and dry methods of preparation. The outer
skin of the coffee fruit is removed first in a process called pulping followed by the sun
drying (no fermentation) of coffee bean complete with the parchment and silverskin
still attached. After drying, the coffee beans are dehusked (dehulled, separated from the
parchment), sorted, and placed in burlap sacks for export. It is a practice followed
extensively in Brazil and to a lesser extent in Sumatra and Sulawesi in Indonesia.
Seminaries of Sedition: (History - Coffeehouse) This was the name given to the coffee
houses in England by the authorities who eventually ordered them closed in 1675. From
1663 all coffee houses in England had to be licensed.
Semi-Wet-Processed Coffee: (Green Bean Processing) See - Semi-Dry-Processed
Coffee
Semperflorens: (Botany) A cultivar noted for its continual flowering and production.
Sensory Evaluation: (Cupping) The method for tasting coffee to evaluate its quality
using the three forms of: Aroma (Olfaction); Taste (Gestation); and Body (Mouthfeel).
Shade Grown: (Farming) A heavy marketed concept by the SMBC of growing coffee
under a forest canopy and thereby giving a beneficial effect to the migratory birds.
Other environments benefits of this method include farm diversification, local species
diversity, farm ecology, landscape security and carbon sequestration. Certifications for
this method of farming are given under the SMBC and the Eco-OK initiative.
Shade Spectrum Farming: (Farming) This is a five-category continuum of
"management spectrums for coffee," covering the various types of shade and cover.
This basic shade gradient, devised by Mexican coffee researchers and technicians, has
become a familiar centerpiece in discussions on quantifying shade. They are (1) Rustic
(2) Traditional polyculture (3) Commercial polyculture (4) Reduced or specialized
shade and (5) Full-sun or unshaded monoculture.
Shade-Grown: (Farming) See - Eco-Friendly/Eco Cultivated
Shambas: (Farming) See - Chagga Tribe
Sharp: (Cupping) A taste description identifying greater "acidity" in the coffee. It is a
taste sensation created when acids in the coffee combine with salts to increase the
overall saltiness or sharpness. It is a characteristic found most often in unwashed
Robusta coffee and can range in classification from rough to astringent.
Shathilya Order: (History - Drink) See - Sufis
SHB: (Grading) Acronym for a grade called (Strictly Hard Bean). This is the highest
green coffee grade of Guatemala and Costa Rica. See - Strictly Hard Bean or Semi
Hard Bean.
Sheik Gemaleddin: (History) The mufti of Aden in 1454, having discovered the virtues
of the berry on a journey to Abyssinia, sanctions the use of coffee in Arabia Felix.
Sheik Omar: (History) A disciple of Sheik
Schadheli patron saint and legendary
founder of Mocha, by chance discovers in
1258 coffee as a beverage at Ousab in
Arabia.
Sheikh Jamaluddin Abu Muhammad
bin Said: (History - Drink) He was the
Grand Mufti of Aden who in the 15
th

century recommended his fellow Sufis use
the coffee drink to enable them to pass the
night in prayer and devotions. He had previously discovered coffees stimulant benefits
along with its medicinal properties after a journey to Abyssinia in 1454.
Shell: (Grading) A common defect where the coffee beans with a large cavity similar to
a shell. While only a secondary concern, compared to defects such as stones, sticks,
black beans, or sour beans, too many shells in a coffee sample is an indication of a
lesser coffee grade.
Shemsi of Damascus: (Coffee House) Opened, in 1554, the first coffee house in
Constantinople with Hekem of Aleppo
Sherley's Travels: (History - Writing) Published works in 1601 that described the use
of coffee in the passage "a certain liquor which they call coffe."
SHG: (Grading) Acronym for a grading called (Strictly High Grown). See - Strictly
High Grown
SHGC: (Grading) Acronym for a grading called (Strictly High Grown Central).
Ship Filings: (Export - Trade) Coffee swept overboard or that has fallen off the pier.
Ship Samples: (Export - Trade) Samples that precede the actual shipment.
Ship Sweepings: (Export - Trade) All loose coffee swept up from the floor of piers,
ship holds, or warehouse which are not suitable for consumption.
Shipper's Slacks: (Export - Trade) Bags of coffee originally delivered by the shipper to
the steamer in a slack filled condition. It describes a bag that is not completely full.
Short Black: (Drink) A pure intense Italian favourite with a biting crme head.
Contains 75ml of pure double shot (2) coffee essence made from 24gm of fresh ground
coffee beans. Traditionally served in glass and is referred to as Espresso by European
customers.
Shortberry Harrar: (Brand) A smaller green bean from Ethiopia. It is grown and
processed in the traditional way on the eastern part of the state near Harrar (the old state
capital until 1577).
Shot: (Coffee Making) A term used by baristas to describe a brewed espresso.
Showers: (Espresso Machine - Component) A round metal fine mesh attachment fixed
to the underside of the group head to disperse the hot water evenly across the ground
coffee that is held in the filter. It is also known as a diffuser. In high end and
commercial machines the disk is 2 - part; a solid stainless steel disc at back with
relatively large holes and a fine stainless steel mesh front, which provides a more even
water distribution.
Sidamo/Sidama: (Brand) A Ethiopian Arabica bean grown at 1400-2200m in the south
eastern part of state on the boarder with Kenya. It is grown in small plot gardens and
cultivated from the varieties that originated in the south-west of the state. They are
noted for their fragrantly floral character, light-to-medium bodied and balanced acidity.
This popular brand is both wet and dry processed.
Sierra Leone Coffee: (Botany) See Stenophylla.
Sierra Madre: (Region) A coffee growing region on the mountain range in the state of
Chiapas in southern Mexico.
Sieur Monin: (History) A celebrated physician of Grenoble who in France in 1685 first
recommended Caf au lait for use as a medicine
Sigri: (Brand) One of New Guineas most famous brands. It is grown in the Wahgi
Valley in the Western Highlands province.
Silver Hill Estate: (Estate) A coffee growing estate in Jamaica. It is one of the few
works licensed by the Jamaican Coffee Industry Board to produce genuine Blue
Mountain coffee. See - Blue Mountain
Silverskin: (Botany) The thin, papery innermost skin of the coffee cherry that
surrounds the coffee beans and similar to rice paper. It mostly stays with the green bean
until it is burnt off during roasting when it becomes chaff. As an option it can also be
removed prior to roasting using a polishing process. Generally the silver skin on coffee
grown at lower elevations, like Kona for example, is generally harder to remove than is
the skin on coffee grown at higher altitudes.
Sina, Ibn: (History Writing) See - Ibn Sina
Single Basket: (Espresso Machine Component) A filter basket designed inside a
portafilter for producing a single shot of espresso. This basket has a narrower bottom
area when compared to a double basket.
Single Origin: (Grading) See - Single-Origin Coffee
Single-Estate Coffee: (Grading) See - Single-Origin Coffee
Single-Origin Coffee: (Export - Trade) It is also known as Estate Grown. It is a coffee
variety that comes from a single country, region, area or crop. It is usually the coffee
produced by a single farm, a single mill, or a single group of farms and marketed
without blending with any other coffees. Generally they are grown on large farms (or
government controlled farms) and old family owned plantations as opposed to small
peasant plots. Many specialty coffees are now identified by estate name, rather than the
less specific regional or market name. Estate Java and Estate Kenya are examples of
some of the finest coffees in the world. Sometimes called straight coffee.
Sir Henry Blount: (History) In 1634 makes a voyage to the Levant, and is invited to
drink "cauphe" in Turkey.
Sivetz Michael: (Roasting) See - Michael Sivetz
Sivitz Roaster: (Roasting) See - Fluid Bed Roaster
Sizing: (Grading) The term used for the grading the coffee bean by its size.
Skimmings: (Export - Trade) Describes that part of the coffee in the bag which has
been damaged by moisture. The damaged portion of the bag is skimmed off.
Skimmings are then further graded into GS for good skimmings, "MS" for not so
good skimmings, and "PS" for poor skimmings.
Skinny: (Drink) (as in Skinny Cappuccino or Latte): An espresso-based drink made
with skim or low-fat milk.
Slack: (Export - Trade) Bags that have become torn or otherwise not full.
SMBC: (Farming) Acronym for (Smithsonian Migratory Bird Centre). Licenses the
Bird Friendly coffee mark to farms that comply with its shade grown requirements.
By planting the coffee trees under the forest canopy (rather than clear felling) provides
migratory birds with a resting place in their travels.
Smoky: (Cupping) The taste and naturally occurring aroma of wood smoke.
Smooth: (Cupping) Describes a cup low in palate acidity and with a moderate low
level of oily material suspended in the coffee beverage. Also called round, or rounded
or soft.
Soft: (Cupping) A taste descriptor of a smooth cup free of any foreign flavors and often
describes the low-acidity coffees such as those from Indonesians or the washed Arabica
coffee from Santos, Brazil. This taste may also be called mellow or sweet.
Soft-sweet: (Cupping) A pleasant clean sweet taste denoting a smooth cup free of any
foreign objects.
Solenoid, 3 - way Valves: (Espresso Machine - Component) These valves serve to
relieve the built up pressure in the group and portafilter assembly immediately after the
brewing process. They are normally actuated electronically via a solenoid, but
mechanical versions of this valve (as on the original Faema E-61 group) also exist.
They are present in high end domestic machines and all commercial machines. ONLY
machines with these valves should be cleaned using the backflushing method.
Soliman II: (History) In 1542 at the solicitation of a favorite court lady, forbids the use
of coffee, but to no purpose.
Solo: (Drink) A single shot of espresso.
Sommeliers: (Cupping) See - Coffee Sommeliers
Sorting: (Green Bean Processing) The method used by producers to remove as many
defective beans from the shipment as possible and thereby gain a better price on the
markets (particularly in USA where imperfections per 100g has a major influence on
the grading/pricing formula). Sorting is done by hand or in conjunction with Air or
Electronic Sorting machines.
Sound Coffee: (Export - Trade) Green coffee that is ready for sale and in a marketable
condition. .
Sound Cup: (Cupping) A coffee with no particular positive characteristic yet without
any negative characteristics.
Sour Beans: (Grading) Coffee beans that have been discoloured and have a foul odour.
Usually caused when putrefactive bacteria attacks the proteins in the green bean when
they have left too long in the fermentation tanks under the natural fermentation method.
See - Putrefactive Bacteria
Sour/Sourness: (Cupping) A basic taste perceived at the tip of the tongue and
characterized by solutions of tartaric acid, citric acid or malic acid. They are the
excessively sharp, biting and unpleasant flavours (such as vinegar or acetic acid) and
are best described as tart flavors reminiscent of unripe fruit. It is a characteristic found
most often in unwashed Robusta coffees and range in description from hard to acrid. It
is sometimes associated with the aroma of over-fermented coffee that can occur when
beans are under-ripe or under-roasted. Soury flavors are often confused with acidity,
which is the slightly tangy sensation associated with brighter coffee flavors.
Specialised Production Farming: (Farming) Farms where coffee is the unique product
of interest and is planted intensively (1,200/ha) with shade trees.
Specialty Coffee: (Marketing) It is used as a term to differentiate between large
commercial roasters and coffees that are more individual in their marketing. (usually
sold to espresso bars)
Species Plantarum: (History - Writing) See - Linnaeus, Carolus
Spent Puck: (Coffee making) see Puck.
Spermoderm: (Botany) Biological name for the thin membrane that covers each bean
separately. It is more commonly referred to in the coffee trade as the 'silver skin.'
Spicy: (Cupping) A lively flavor and aroma reminiscent of sweet and savory wood-
seed cloves, wood-spice cinnamon and allspice. It produces a slightly "hot" sensation in
the finish and is often associated with coffees from Ethiopian and Guatemalan.
Indonesian Arabicas are another good example of this taste sensation. Does not include
the aroma of savory spices such as pepper, oregano, and curry.
Spills/Spillings: (Cupping) Describes coffee spilled in the ship's holds, or on the pier.
Spot: (Export - Trade) The spot market is where the purchaser actually buys the beans
at the current price for immediate delivery. As opposed to the future's market where the
sale of coffee is planner for sometime in the future.
Spout(s): (Espresso Machine Component) This is the exit area on a portafilter where
the brewed espresso pours out into the cup. Portafilters can have one or two spouts,
though most come standard with two spouts.
Stale: (Cupping) This is roasted coffee that has been stored incorrectly and has been
exposed to moisture and oxygen for too long. This causes it to develop an unpleasant
flat cardboard taste. The oxygen penetrates the bean fiber and adversely affects the
organic material in the coffee bean.
Stall: (Coffee Making) (also stalling) occurs when coffee is ground too fine and/or
tamped too hard, and the espresso machine pump cannot produce enough pressure to
force water past the coffee grounds. Most often occurs when attempting to brew a
ristretto shot.
Stationary Driers: (Green Bean Processing) A recent introduction where green coffee
beans are placed on enclosed, stationary shallow trays with screen bottoms. Heated air
is forced through the coffee via the screen bottom. Cascade type dryers are a variation
on this type and may someday replace the rotary type.
Steam Knob: (Espresso Machine Component) Most consumer, prosumer, and
commercial espresso machines use a manual valve control knob to release steam from
the machine's boiler or thermoblock. By controlling the knob, you can increase or
decrease the amount of steam pressure released. Steam knobs are used to control the
steam used to froth and steam milk.
Steam Pressure Espresso: (Coffee Making) This can refer to moka pots or "espresso
machines" that rely on steam pressure solely to push water through a bed of coffee.
Most of the typical $40 to $80 espresso machines you may see at department stores are
steam pressure espresso makers. They are essentially self-contained, electric moka pots.
Also called steam espresso.
Steam Valve: (Espresso Machine Component) this is the valve you control with a
steam knob, that allows steam to be released from an espresso machine's internal boiler
or thermoblock.
Steam Wand: (Espresso Machine - Component) The small pivotal protruding pipe on
espresso machines that provides live steam for the milk-frothing operation. It is
controlled by a steam knob that opens and closes the steam valve inside the machine.
Steamer Sweat: (Export - Trade) An insurance term meaning damage to coffee from
sweat generated by the heat in the hold of a vessel.
Steaming Pitcher: (Coffee Making) See Frothing Pitcher
Steep: (Coffee Making) A method of making a coffee beverage where ground coffee is
soaked in hot water at a temperature just under the boiling point to steep the coffee
flavours from the grounds.
Stenophylla: (Botany). Coffea stenophylla G. Don. A cultivar grown in Brazil, Guinea,
Sierra Leone and Ivory Coast and is resistant to the leaf miner disease and to lack of
water. It is a coffee variety that is not grown commercially in large quantities. Its
comparable odour like tea makes it unpopular with the tasters. Common names are
Highland coffee, Narrow-leaf coffee and Sierra Leone coffee.
Stinker: (Grading) A coffee cherry that has been picked in an over ripe/black bean
state. The coffee seeds have gone rotten in the fruit or in the processing and produce an
unpleasant or even foul taste. Beans that get stuck in a pulper, or fermentation tank, too
long are likely to become stinkers. One or two stinker beans can spoil a whole batch of
coffee.
Straight Coffee: (Grading) See - Single-Origin Coffee
Strawy: (Cupping) A taste taint with a distinct hay-like character. It describes the loss
of organic material from the green coffee beans while in storage, often occurring in the
aging process after harvesting.
Strictly Hard Bean: (Grading) (S.H.B.) The highest grade for Costa Rica and
Guatemala green coffee beans traded on the Tokyo Grain Exchange. Usually refers to
coffee beans grown above 3,900 feet (1,180m). Beans grown at high altitudes mature
more slowly and grow to be harder and denser than beans grown at lower elevations.
The inherent consistency and taste attributes of high grown beans makes them more
desirable, and generally more expensive, than coffees grown at lower elevations.
Synonymous with "strictly high grown (SHG)".
Strictly High Grown: (Grading) (S.H.G.) The standard grade for Nicaragua but the
highest grade for Mexico, Haiti, El Salvadorian and Honduras green coffee beans
traded on the Tokyo Grain Exchange.
Strictly Soft Bean: (Grading) Strictly Soft (SS) beans are grown at relatively low
altitudes (under 4,000 feet). Beans grown at lower altitudes mature quickly and produce
a lighter, less dense bean. Strictly Soft Arabica beans have a more rounded flavor
compared to the generally more flavorful and dense Arabica beans grown at higher
elevations.
Stripping: (Farming) In harvesting terms it consists of removing everything on the
branch by hand: (ie. ripe cherries, flowers, unripe cherries, and black, over-ripe ones)
Practiced in some African regions and in Brazil but generally with poor quality results.
Strong: (Cupping) The degree of presence of various taste defects or virtues or relative
proportion of coffee solubles to water in a given brew
Style: (Cupping) A term used to describe the appearance of the whole coffee bean.
Stylus: (Espresso Machine Component) See - Steam Wand
Sufis: (History - Drink) Under the name of the Shathilya order they are recognised as
the first uses of coffee. They are known to have created a drink from the coffee cherries
as a stimulant to help them stay awake during their late night Thika (remembrance of
God) ceremonies. The Egyptian Dhul-Nun is generally considered to be the founder of
this Muslim mysticism.
Sulawesi Toraja: (Brand) Formally called Celebes Kalossi it is the market name for
coffee beans grown in southwestern Sulawesi (formerly Celebes), Indonesia. Kalossi is
the name given by the Dutch to the southern part of the island. Coffee grown here
possesses a deep rich body and flavour with low acidity.
Suleiman Agha: (History Writing) See - Agha Suleiman
Sulfurous compounds: (Chemistry) This family of compounds forms the basis of
coffee aroma. These include strong smelling mercaptans like onion, garlic, and even
sweet, honey-like aromas.
Sultan Selim I: (History) After conquering Egypt in 151, brings coffee to
Constantinople.
Sumatra: (Region) Two of the world's best and most famous coffees come from
Sumatra: Mandheling and Ankola. Both are semi-dry processed coffees grown in west-
central Sumatra near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling
is known for its herby aroma, full body, low acidity, and a rich smooth flavor.
Sun Drying: (Green Bean Processing) The traditional way in which coffee beans are
dried on small farms. Drying coffee directly after picking (in the dry method) or after
fruit removal (in the wet method) by exposing it to the heat of the sun. The coffee is
spread and raked in thin layers on drying racks or patios. It is the more traditional
alternative to machine drying. Provision is made to protect the beans from rain, usually
in the form of movable roofs over the platforms. It takes from four to six days to
completely dry the coffee beans when sunny weather prevails.
Sun-grown coffee Farming: (Farming) Super-intensive (5,000trees/ha) specialized
coffee plants requiring high doses of agro-chemicals that is not grown under a shade
canopy. Arabica coffee is traditionally grown in shade in many (but not all) parts of
Mexico, Central America, Colombia, Peru, and Venezuela, and in some other parts of
the world, including India and some regions of Indonesia and Africa.
Super automatic: (Espresso Machine Component) A class of espresso machine that
can grind, dose, tamp, brew, and eject a spent puck, all with one push of a button. Some
commercial super automatics can also steam milk automatically, depending on your
brew selection. The Saeco Royal Digital is an example of a super auto.
Supercritical carbon dioxide: (Decaffeination) The description of the point (72.8 atm
304.2 K) at which gaseous and liquid carbon dioxide become identical. The carbon
dioxide becomes a supercritical fluid in that there is no distinction between the liquid
and gas phases. This allow it to easily penetrate deep into the beans (gas property) and
yet dissolve caffeine like a liquid.
Supremo: (Grading) This is the highest export grade of coffee shipped from some
countries with Colombia being the most notable. The grade only contains flat beans and
excludes any Peabody.
Sustainable Farming: (Farming) Defined by Mark Perkins, Elan as Coffee which is
cultivated, produced and marketed in a manner that respects and preserves the
symbiotic balance between ecosystems and cultures." See - Eco-Friendly/Eco
Cultivated
Sweated coffee: (Marketing) A not widely accepted practice of submitting green coffee
to a steaming process to give the beans a brown appearance. It is generally considered
an adulteration of the coffee bean.
Sweating: (Green Bean Processing) This can occur when the volume of air in
mechanical drying is not sufficient to prevent condensation forming on the beans which
will result in poor quality coffee being produced.
Sweaty: (Cupping) A coffee probably starting to fade because it has been stored for
some time in less-than-ideal conditions and results in a distinct sweaty taste.
Sweet or Sweetness: (Cupping) One of the four basic tastes and includes solutions of
sugars (sucrose, fructose and glucose), alcohols, glycols, and some amino acids. It
describes a coffee that is free from harshness, contaminates, off-flavours and defects. It
is smooth, palatable coffee with fruity, caramel or chocolaty flavors.
Sweetly Floral: (Cupping) A coffee taste creating fragrant sensations reminiscent of a
flower such as jasmine.
Sweetly Spicy: (Cupping) A coffee taste like a spicy fragrance sensations reminiscent
of a sweet spice such as cardamom.
Swiss water process: (Decaffeination) A trademarked 100% chemical free coffee
decaffeination process where caffeine-free "flavor charged water" is used to extract the
caffeine from green coffee beans. Since the flavor charged water is already saturated
with flavor ingredients, only caffeine moves from the beans to the water. Activated
charcoal rather than chemicals or solvents are used to remove the caffeine from the
solution.
Syrupy: (Cupping) Description of a sweet, rich, and viscous mouthfeel.
Coffee - Ambrosia of the Gods
T
Tachira: (Brand) A full bodied, sweet delicate coffee with rich acidity. It is grown in
the west of the Venezuela state near the Colombian boarder. Coffees grown in this area
are grouped together under the marketing name of Maraciabos which they take from the
port from where they are shipped.
Taint/Tainted: (Cupping) A unwanted slightly defective flavor caused by chemical
changes in the coffee that happens during the growing, processing, or roasting stages.
Too much pulp in fermenting parchment, for example, will produce tainted coffee.
Takengon: (Region) A region of Sumatra (Indonesia) that provides an excellent
organic coffee.
Tall: (Drink) (AKA Double or Grande): A larger portion (not necessarily twice the
size), as in a Tall latte.
Tamilnadu: (Region) (formerly Madras) A respected coffee growing region in the
south of India.
Tamp/tamping: (Coffee Making) The act of pressing and compacting a bed of loose,
finely ground coffee into a portafilter in preparation for brewing espresso coffee to
prevent channeling by the brewing water.
Tamper: (Coffee Making) Is the small pestle-like device with a round flat end used for
compressing and distributing the ground coffee inside the filter basket in preparation for
the coffee extraction process. This action ensures that there are no air pockets in the
coffee so that the pressurized water cannot find the path of least resistance (channeling)
at the edges of the coffee. Most commercial, prosumer, and high end consumer espresso
machines use a 58mm tamper; other common sizes are 49mm, 53mm, and 57mm. Some
tampers are attached permanently to the from of espresso grinders enabling you to
handle the tamping operation with one hand.
Tangy: (Cupping) A taste sensation characterized by a predominantly darting, sour
almost fruit like sensation along the sides of the tongue that is caused by a high-than-
normal percentage of sugars. It is typical of unwashed Indian Arabica and high-grown
Costa Rican coffees.
Tapachula, Chiapas: (Region) A coffee-growing area in the state of Chiapas in
southern Mexico. The most noted beans are grown in the southeast corner of the state
near the border with Guatemala. Tapachula coffees (named after the town) often display
the brisk acidity, delicate flavor, and light to medium body of the better known
Mexican coffees of Oaxaca and Vera Cruz States. It has been gaining a reputation
recently for its above average organic coffees. See - Chiapas
Tare: (Export - Trade) The net weight of the contents of the bag of coffee.
Tarrazu: (Brand) Coffee named after the town of San Marcos de Tarrazu. It is the
market name for one of the Costa Ricas and in fact the worlds better coffees. It is
grown in rich volcanic soil in the south of the state at elevations of between 1,200
1,700m.
Tarry: (Cupping) A taste fault giving the coffee brew an unpleasant burnt character. It
is said to be caused by excessive heat in the extraction process that has scorched the
coffee proteins.
Tart: (Cupping) A taste sensation characterized by a predominantly puckering, sour
sensation along the sides of the tongue. It is caused by a higher-than-normal percentage
of sour acids.
Taste of the roast: (Cupping) See - Roast Taste/Roasty
Temperature Stability: (Coffee Making) The stability of critical temperature refers to
the ability of the heating mechanisms in the espresso machine to maintain the water
temperature at the optimal level throughout the brewing process from the boiler to the
grouphead. It is generally considered that the Electronic control maintains this
temperature stability at a more precise level than the Electro-mechanical system.
TGE: (Export - Trade) Acronym for (Tokyo Grain Exchange) where coffee futures are
traded.
The Basics of Cupping Coffee: (Research) A book by Ted Lingle.
The Blue Bottle: (History
Coffeehouse) See - Kolschitzky,
Franz Georg
The Illistrated Orinoco: (Histroy
Plant) See - Gumilla, Jose
The King's Arms: (Coffee House)
In 1696 was the first coffee house
opened in New York.
The Moka: (History -
Coffeehouse) See - Pino Riservato
The New and Curious Coffee House: (History) is issued at Leipzig by Theophilo
Georgi, as a kind of organ of the first kaffee-klatsch. W1707The first coffee
periodical,
The Tea and Coffee Trade Journal Company: (Research) See All About Coffee
The Ultimate Coffee: (Research) A book by Kenneth Davids
Theatrum Botanicum: (History - Writing) This book contained the first botanical
description of the coffee tree in English and was published by Parkinson in 1640.
Theophila, Georgi: (History - Writing) In 1707 he was the first to publish a gossip
Coffee magazine titled The New and Curious Coffee House.
Thermoblock: (Espresso Machine - Component) A pressure casting metal aluminium
block containing a large number of narrow channels inside that is built inside the boiler.
Cold water passing through the block will reach the required temperature for brewing
by the time it passes out and into the shower of the group head. The block is heated by
an external element and the thermal stability provided by a thermoblock is generally
better than that provided by just the espresso machine boiler on its own.
Thermostats: (Espresso Machine Component) A temperature measuring device that is
electrically, mechanically, or electronically controlled, and which activates and
deactivates a heating element to maintain a preset level.
Thin: (Cupping) The description of a coffee beverage that lacks flavor, body, acidity or
substance.
Tico: (Botany) A cultivar of Coffea Arabica grown in Central America.
Timor Hybrid: (Botany) A variety of coffee tree that was found in Timor in 1940s and
is a natural occurring cross between the Arabica and Robusta species. Cultivars
developed from this variety include, Catimor (cross of Timor hybrid & Caturra),
Sarchimor (cross of Timor hybrid & Vila Sarchi), Costa Rica 95, IHCafe 90, Colombia
(Timor hybrid 1343 derivative), Ruiru 11 (Kenya; cross of TH 1343 & SL28), Tupi,
Obata (Brazil; Sarchimor), Ababuna (Ethiopia), Cauvery (India)
Tipo Gigante: (History - Inventor) See - Bezzera, Luigi
Tipping/Tipped: (Roasting) The name given to the charring of the little germ at the
end of the green coffee bean that occurs during the roasting process. It is generally
caused by the application of intense heat, too quickly. It produces a cereal-like taste
taint.
TIPS: (History - Coffeehouse) Folklore has it that it was the coffeehouses of England
that started the custom of tipping waiters and waitresses. People who wanted good
service and better seating would put some money in a tin labeled "To Insure Prompt
Service" - hence the name TIPS.
Toasty: (Cupping) A coffee with an appealing taste and scent that may bring to mind
the smell of fresh toast.
Tobacco: (Cupping) An aroma descriptor, reminiscent of the odour and taste of fresh
(not burnt) tobacco in brewed coffee. A tobacco-like taste is not necessarily
disagreeable and is found in various specialty coffees throughout the world. A tobaccoy
taste or aroma should not be confused with characteristics of burnt tobacco (ash).
Tokyo Grain Exchange: (Export - Trade) The Tokyo Grain Exchange (TGE) was
established in 1952. Producers, roasters, as well as fund managers and speculators trade
Arabica and Robusta coffee contracts at this exchange.
Tone: (Cupping) This is the description of the appearance or colour of the coffee.
Tontine Coffeehouse: (History -
Coffeehouse) This coffeehouse
played an important role in the
formation of the New York Stock
Exchange.
Torrefaction Coffee: (Marketing)
Roasted coffee beans that have been
glazed with sugar. It is believed by
some that this helps to preserve the
freshness and aroma of the coffee
bean. Still practiced and sold in Spain
and South America.
Traditional Polyculture Farming: (Farming) This farming technique requires more
management than the rustic coffee farming. It involves the deliberate integration of
beneficial plants such as fruits, vegetables, nuts, and medicinal plants which leads to a
greater species diversity than the commercial polyculture farming. The crop
diversification generally helps farmers survive when coffee prices are depressed.
Traditional Process: (Green Bean Processing) See - European Process.
Tres Rios: (Region) The market name for one of the more respected and famous
coffees of Costa Rica. It is a premier growing region to the east of San Jose and
interpreted as meaning Three Rivers.
Triage: (Grading) The name given to broken and chipped green coffee beans.
Triglycerides: (Decaffeination) A liquid agent used in the decaffeination process. It is
used to extract the caffeine from the green bean. See Lipid. ) See - Direct Contact
Decaffienation
Triple Certified: (Farming) See - Eco-Friendly/Eco Cultivated
Tri-sodium phosphate: (Espresso Machine Maintenance) See - Detergents
Trujillo: (Brand) Considered to be a rather lifeless coffee bean produced in the Andean
region of Venezuela.
Tryer: (Roasting) It is the small scoop that is inserted into the roasting machine to
capture a small sample of the coffee roast during the roasting process. By periodically
withdrawing this scoop the roast-master is able to examine the degree and stage of the
roasting process and make decisions about that contribute to the desired output..
Turkish Coffee: (Drink) A coffee making procedure where coffee beans are ground to
a fine powder, sweetened (usually), brewed by bringing to the boil, and served in cups
along with the grounds.
Turk's Head: (History - Coffeehouse) A coffee house that traded from the Strand in
London from 1763 to 1783 and was famous for the gathering place for such literary
figures as Samuel Johnson, his biographer Boswell, Oliver Goldsmith, the actor David
Garrick, Edmund Burke, and Sir Joshua Reynolds the painter. Other members of the
circle were Thomas Percy, historian Edward Gibbon, and economist Adam Smith.
Turpeny: (Cupping) An aromatic sensation found in coffee's aftertaste that produces
either resinous sensations similar to turpentine or medicinal sensations similar to
camphor.
Twisty: (Cupping) A coffee with unreliable characteristics that shows differing
negative characteristics in a single cup or from cup to cup. A coffee with unreliable
characteristics.
Type: (Export - Trade) A sample given that is fairly represents the bulk coffee contract
that is to be shipped.
Typica: (Botany) The correct botanical name is Coffea arabica L. 'Typica. It is a
coffee variety of Coffea Arabica that is native to Ethiopia. Var Typica is the oldest and
most well known of all the coffee varieties and still constitutes the bulk of the world's
coffee production. Some of the best Latin-American coffees are from the Typica stock.
The limits of its low yield production are made up for in its excellent cup. Other
cultivars that have developed from this variety include, Blue Mountain (Jamaica), Kona
(Hawaii), Harrar, Agaro, Yrgacheffe (Ethiopia), Kents (India), San Bernardo
(Guatemala). Typica varieties have lesser genetic diversity than the Bourbon varieties
because they are derived from just one plant, the original one from the Amsterdam
botanic garden in 1706. This makes them more susceptible to attack and disease.
Research confirmed that the Typica and Bourbon varieties derive from separate genetic
bases however, the genetic distance between them is extremely small.
Coffee - The soothing draught
U
UGQ: (Export - Trade) Acronym for (Usually Good Quality)
Ukers, William H.: (Research) See All About Coffee
ULKA: (Espresso Machine - Manufacturer) See - Vibration Pump
Unclean: (Cupping) Description of an off-flavor slightly similar to fermenting but
without the pungent, rotting taste. Generally depends on the geographic origin of the
beans and how they have been treated.
Unclean: (Grade) Also used to describe green beans depending on their geographic
origin and how they have been treated.
Uncommon Grounds "The History of Coffee and How it Transformed Our
World": (Research) by Mark Pendergrast.
Undefinable flavor: (Cupping) A coffee with an "off" taste that can not be categorized.
Under Dried Beans: (Green Bean Processing) with a moisture content above 12%. The
final drying process should result in coffee beans with a 10 to 12% moisture content.
Unshaded Monoculture: (Farming) See Full-Sun Farming
Unwashed Coffee Names: (Green Bean Processing) Green coffee beans that have been
dry processed are also known as natural/cherry (India) French (Caf non lav Caf
naturel), Portuguese (Caf de terreiro), Spanish (Caf no-lavado, Caf natural).
Unwashed coffee: (Green Coffee Processing) Green coffee beans that have been
produced by the dry or natural extraction process.
Upper Block: (Espresso Machine - Component) That part of the espresso machine that
is connected directly to the outlet of the heat exchanger by means of a valve. This
chamber normally has a flat filter, known as a shower, which serves to spread the hot
water evenly over the whole surface of the coffee in the filter.
Urubamba Valley: (Region) A coffee growing region in Peru that is noted for
producing a good quality organic coffee.
Utz Certified: (Grading) The UTZ CERTIFIED program is based on a Code of
Conduct that involves a set of social and environmental criteria for responsible coffee
growing practices and efficient farm management. Utz is a Mayan word for "good".
Coffee - The divine draught
V
Vaccum Pot Brewer: (Coffee Making) A coffee brewing container consisting of two
glass globs fitted and sealed together with ground coffee sitting as a plug in the bottom
of the top bowl. Water is heated in the bottom bowl creating pressurized steam which
forces the hot water up into the upper bowl. This process then creates a vacuum in the
lower chamber. Once cooled the vacuum then draws the water back into the bottom
bowl and through the ground coffee. It was a coffee brewing method that was all the
rage in the 1930s and 1940s.
Vacuum-Filter Method: (Coffee Making) See - Vaccum Pot Brewer
Valdez Juan: (Marketing) See - Juan Valdez
Valente, Ernesto: (History - Inventor) He is credited with having the idea in the 1950s
of replacing the compression spring of the lever machine with a rotating pump driven
by a small electric motor. This reversed the previous order of heating the water then
compressing it with the spring. Known as the father of the Faema brand of espresso
machines.
Valve Bag: (Roasting) Valve bags are air tight coffee bags with small one-way valves
that let gas escape, but will not allow air into the bag. The valve bag was a significant
development for the specialty coffee industry since it allows coffee roasters to package
freshly roasted coffee without having to first degas the coffee beans. Shortly after
roasting, coffee beans give off a tremendous amount of gas, which may explode a
completely sealed package not equipped with a one-way valve. If packaged
immediately in valve bag, freshly roasted coffee will produce enough gas to expel much
of the available oxygen from the bag, thereby allowing the beans to stay fresh much
longer.
Vapid: (Cupping) A term to describe coffee that is lacking taste, zest, or flavour. Could
also be described as flat marked by a loss of organic material that would normally be in
a gaseous state in both the aroma and nose of the brew. Occurs during the staling
process after the roasting or the holding process after brewing.
Varietal Distinction or character: ( Grading) When the coffee has characteristics that
both set it off from other coffees, yet identify it as what it is. For example; The rich,
winey acidity of the Yemen Mocha immediately suggests that it is either a Yemen
coffee or a good Ethiopian; the heavy body and rich finish of the Sumatran identifies it
as a good Indonesian coffee.
Varietal/Varietal distinction/Varietal character: (Grading) These terms refer to
coffee beans that have a single geographical origin, single cultivar of coffee tree and are
not a blend. It is a tasting or cupping term describing the positive characteristics that
distinguish a given regions/farms coffee from coffee grown in other area. An example
is the varietal distinction of a winey or berry-like acidity of Kenyan coffees compared
to the varietal distinction of the full, smooth, resonant character of the best Sumatran.
Vassieux, Madam: (History Inventor) See - French Balloon
Vector: (Botany) An insect that is the means of caring a disease from one plant to
another
Vibration/Vibratory Pump: (Espresso Machine - Component) A pump found in most
domestic espresso machines and some of the lower end small commercial machines.
Vibratory pumps use a diaphragm that expands and contracts at great rates, creating a
rapid pulse of high pressure water. Most of them are produced by ULKA in Italy. See -
Pulsing pumps
Viennese Coffee: (Coffee Making) coffee brewed by the drip or filter method
Viennese Coffee: (Drink) brewed black coffee of any roast or origin topped and served
with whipped cream.
Villalobos: (Botany) A cultivar of Coffea Arabica that originated from the cultivar 'San
Ramon' and has been successfully planted in Costa Rica.
Vinegary: (Cupping) Description of a tart, biting flavor similar to that of vinegar.
Vintage Coffee: (Grading) See - Aged/Vintage Coffee
Visible supply: (Export - Trade) The known coffee stocks housed in public warehouses
or afloat or at ports of shipment.
Viton: (Espresso Machine Component) See - Gaskets
Volatile Molecular Species: (Chemistry) The components that give a substance its
taste and aroma. There are about 250 identified components in the green bean and over
800 after the bean has been roasted. As a comparison there are only 150 identified
components in wine.
Volatilization: (Roasting) The process of changing one substance into another by way
of the application of heat. See Pyrolsis.
Volcafe: (Export Trade) See - Green Bean Traders
Volumetric Portion Control: (Espresso Machine - Component) A small rotating
device implanted in the water supply line to the group head that measures the
predetermined amount of water portion and triggers the shut off once the full measure is
reached.
Volumetric Pump: (Espresso Machine Component) See Rotary Pump.
Voyage de L'Arabie heureuse: (History Writing) See - Jean de la Roque's
Coffee - The grateful liquor
W
Wahgi Valley: (Region) See - Sigri
Wallenford Estate: (Estate) This is the rarest and most expensive coffee bean in the
world. It is grown high in the mountains on the isle of Jamaica. At one time it was the
most celebrated and the best of Jamaicas Blue Mountain coffee that was only ever
grown on the Wallenford Estate. Now it is applied to any Jamaica Blue Mountain
coffee that is processed through the Wallensford mill. This coffee is noted for the
utmost care that is taken in the growing/processing stages and is prized for its perfect
balance.
Wallenford: (Brand) See - Blue Mountain
Warm Water Demucilage: (Green Bean Processing) A process in the wet processing
system where a machine is used to strip the mucilage off the green bean that is left after
the pulping stage. This is done by vigorously agitating the beans in luke warm water
(110-120F). The demucilaging machine is sometimes called the Fukunaga-type.
Washed Coffee: (Green Bean Processing) A descriptor of green coffee beans that have
been produced (under the wet processed method) by utilising a process of pulping,
fermenting and washing. This method is also known as Plantation coffee (India) in
French (Caf lav), in Portuguese (Caf despolpado), in Spanish (Caf lavado). See -
Wet Processed
Washed Sidamo: (Brand) See - Sidamo
Washington, George Constant: (History - Drink) He was an English chemist that
lived in Guatemala in 1906, who noticed a powdery condensation forming on the spout
of his silver coffee carafe. After experimentation, he creates the first mass-produced
instant coffee and marketed it as Red E Coffee in 1909.
Water Filter/Purification: (Espresso Machine Component) Some coffee and espresso
machines feature a built in water filtration system. Most commercial machines have an
external filter prior to entering the boiler. They are designed to remove contaminates
impurities, excess chlorine, and particulate matter from the water. Good filtering
systems are inexpensive and readily available; most on the market range from a single,
butted type cartridge, to a three-cartridge set-up, usually mounted on a wall under or
near the brewer or espresso machine. The placement of a filtering system should be
strategic, making sure that (1) water is filtered before its introduction to the brewer or
espresso machine, and (2) water filters are easily accessible for routine changing (the
frequency of which is determined bye the particular system and volume of machine use.
Water Hardness: (Coffee Making) This describes the amount of dissolved minerals
found in ordinary water. It ranges from 50 ppm (parts per million) up to 800 ppm. Most
municipal water supplies range around 600 ppm.
Water Quality: (Coffee Making) This describes the desired amount of mineral
hardness, oxygen and contaminants found in the water.
Water Reservoir: (Espresso Machine Component) A built in tank or container that
holds water that is used by the machine to brew coffee or espresso especially if it has a
separate steam ability. Generally found in consumer and many prosumer espresso
machines and a feature of most other coffee brewers.
Water Softening: (Coffee Making) This is the act of substituting softer sodium ions for
the dissolved mineral ions (calcium and magnesium) that are naturally found in the
water supply. This process helps to prevent lime-scale and solid deposits from building
up in the boiler or heating element.
Watery: (Cupping) A coffee cuppers description of a coffee taste that lacks
body/viscosity in the mouth-feel with a relatively low level of oily material suspended
in the coffee beverage.
Weak: (Cupping) A coffee that lacks body but is not bad enough to describe as flat.
Weight yields: (Green Bean Processing) Under the wet process system 550lb of fresh
cherries will produce 225lb of wet pergamino, which will produce 120lb of dry
pergamino and ultimately 100lb of dry polished coffee. Under the dry process system
550lb of fresh cherry will produce 200lb of dry cherry and ultimately l00lb of dry
polished coffee.
Wet Method: (Green Bean Processing) See - Wet Processed
Wet Processed: (Green Bean Processing) This is the name given to the green bean
extraction process, where the flesh of the freshly picked red cherry is removed from the
coffee beans whilst it is still moist (pulping). This takes place after the floating cherries
have been removed from the batch. Extraction is done by pressed the coffee cherries
against a perforated surface, allowing only the seed, and some attached pulp, to pass
through the holes. The mucilage covering the skinned beans after pulping is then
removed in a process called demulicage. The seeds are placed in fermentation tanks or
the remaining pulp is removed by mechanical means. The coffee beans are then washed
in collateral tanks to remove any remaining flesh or chemical and are sun dried for
several days on concrete or fiber/synthetic mats spread on the ground to a moisture
content of about 12%. They can be speed dried using mechanical dryers. Most of the
world's great Arabica coffee beans are processed using the wet processed method with
the exception of those produced in Brazil. This process is rarely used for the Robusta
variety of coffee beans. Also called the wet method.
Whole-Bean Coffee: (Grading) The description of a coffee bean that has been roasted
but not yet ground. Whole bean coffee has the advantage of maintaining its freshness
much longer than ground coffee.
Wild Coffee Plants: (Botany) The name of the indigenous coffee plants growing in
Ethiopia. They show relatively high genetic diversity compared to the cultivated
varieties planted through out the world. It is believed, through genetic analysis, that the
plants based on the South-West side of the Great Rift Valley of Ethiopia are the
original coffee plants.
Wild: (Cupping) A gamey, brash or spoiled flavor and odor usually marked by
unpleasant sourness which is not usually considered favorable but is still typical of
Ethiopian Harrar coffees.
Wild: (Cupping) A taste fault in the coffee beans characterized by extreme variation
between the sample cups. Usually marked by unpleasant sourness. Result of internal
chemical changes in the green coffee beans or external contamination.
Wild: (Grade) It is also a grade fault in the coffee beans characterized and identifying
extreme variation between sample cups.
William H. Ukers: (Research) See Ukers William H.
Will's: (History Coffeehouse) A Covent Garden coffeehouse in London that became
a favourite meeting place for writers and poets.
Wilting: (Botany) A description of the collapse of the leaf or stem of a plant due to the
loss of water or because of a disease attack.
Wine of Arabia: (History - Names) The word "qahwa" in Arabic can mean wine or
dark stuff. Some parts of Europe took this interpretation in the 17
th
century and called
the coffee beverage Wine of Arabia
Winey: (Cupping) This is a primary coffee taste sensation, describing an eloquent and
agreeable flavor reminiscent of well-matured fine red wine. It is a full-bodied flavour
with strong acidic or fruity notes. It is most typical in unwashed arabica coffees grown
at elevations above 4,000 feet, such as the unwashed Djimmah from Ethiopia or the
Kenyan, Harrar and Yemeni coffees. Ranges in description from tangy to tart. Often
used incorrectly to describe a soury or over-fermented flavor.
Winnowing: (Green Bean Processing) A procedure in quality control where the fresh
picked coffee cherries are separated from other lighter material by throwing the entire
batch into the air and allowing the wind to remove the lighter and unwanted items..
Withered: (Grading) Wrinkled, undeveloped, and light weight coffee beans that are
typically the result of drought or poor husbandry.
Woody coffee: (Cupping) It is also used to describe a taste fault that gives the roasted
coffee beans a distinct, unpleasant old wood-like character with scents and aroma
reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper.
This defect occurs when beans are improperly stored for an extended period of time
causing an almost complete loss of organic material in the green beans. Coffees stored
at low altitudes in high temperatures and humidity (as in many ports of shipment) tend
to deteriorate quickly and become woody. All coffees can become woody if stored long
enough. Makes coffee unsuitable for commercial purposes.
Woody coffee: (Grade) primarily used to describe green beans that have lost almost all
their organic material during storage and have deteriorated to the point that they have
lost their commercial value.
Coffee - The universal drink
Y
Yauco Selecto: (Brand) This is an Arabica (var. Bourbon) coffee bean from a region of
Puerto Rico and is grown high in the mountains above 3,000 feet. It is one of the finest
coffees of the Caribbean but it can be subject to some commercial inconsistency. Often
likened to the balanced perfection of the Jamaica Blue Mountain because of its deep,
vibrant, yet restrained acidity and gently rich flavor. Two famous estates in the region
include Hecienda San Pedro and Santa Ana.
Ye coffee house: (Coffee House) The first coffee house in Philadelphia built by Samuel
Carpenter in 1700
Yemen Coffee Plants: (Botany) These populations showed characteristically lower
genetic polymorphism than other varieties from the wild coffee plants of Ethiopia.
Yemen cultivars were grouped with the Typica-derived accessions, confirming the
Yemen origin of the coffee plant cultivated in Amsterdam and Paris at the beginning of
the 18
th
century.
Yemen Mocha: (Brand) These
are typically the coffee beans
originating from Yemen, the
mountainous regions of the
south-western tip of the
Arabian peninsula. It is the
world's oldest (600 year)
cultivated coffee. Grown at
elevations of 3,000 to 7,000
feet but the area lacks water.
Beans are typically small and
hard. Coffee is packaged in
mats made of plaited straw. It
is typically a full bodied coffee
that is distinguished by a rich, winey acidity.
Yirgacheffe/Yirga Cheffe: (Brand) The market name for one of the most famous
Ethiopian washed Arabica coffee bean gardens grown at 1700-2100m in the south
central Sidamo region near the boarder with Kenya and the village of Yirga Ch'efe.
Regarded by many as the cream of the crop of all coffees grown in the horn of Africa.
It has unparalleled fruity aroma and is distinguished by its lemon/fruit-like and distinct
tart bite floral acidity. The body is light and elegant whilst the flavour is complex
leaving a rich floral finish and an almost menthol aftertaste. It is believed that these
trees were cultivated from the varieties of the south-west of the state. Sometimes
spelled "Yirgacheffe".
Yunnan: (Region) A coffee growing province in China that shares the same northern
latitude as Hawaii. The coffee tree was introduced here by the French missionaries in
1892. The taste is described as having a mild acidity with just a hint of sweetness.


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