Acid

Acid, noun: Acids make up approximately 5% of green coffee. Chlorogenic acids make up the lion’s share. As polyphenols,…

by Nicole

Aeropress

AeroPress, noun: Method of preparing filter coffee in a cup. Here, a small paper filter is rinsed out with water and…

by Nicole

Alkaloid

Alkaloid, noun: An ingredient in coffee: Compound containing nitrogen that is found in many plants. This includes caffeine…

by Nicole

AP

AP: Abbreviation for “American Preparation.” Describes the quality of coffee: Up to 23 defects per 300 grams of green…

by Nicole

Arabica

Arabica, noun: Coffee variant. The most important coffee variant (followed by Robusta) with approximately 55% of the world’s…

by MountHagen

Barista

Barista, noun: Italian for bartender, often used in English to refer to an “artist” with an espresso machine that can…

by Nicole

Bean

Bean, noun (also coffee bean): Strictly speaking, coffee beans are not beans, but rather the seed or seeds of the coffee…

by Nicole

Biodynamic

Biodynamic, adj. (also referred to as biodynamic cultivation or Demeter): Strictest form of organic cultivation. Based on…

by Nicole

Biokreis

Biokreis, noun: Farmers association with strict organic standards. www.biokreis.de

by Nicole

Bioland

Bioland, noun: Farmers association 
of organic farmers and processors with standards that are significantly more stringent…

by Nicole

Biopark

Biopark, noun: Another farmers association with strict organic standards. www.biopark.de

by Nicole

Blend

Blend, noun: The mixture of two or more green coffees in order to achieve a very specific well-rounded taste. This may…

by Nicole

Brazilian naturals

Brazilian naturals, noun: Green coffee type. Indicates the half-dry prepared Arabicas from Brazil that are cultivated below…

by Nicole

Brew Bar

Brew Bar, noun: New trend for cafés: Very good (pure) filter coffee is prepared with a lot of effort regarding the selection…

by Nicole

Brewing temperature

Brewing temperature, noun: Ideal for filter coffee: 96.2°C / 205°F. For espresso 89-95°C /192.2-203°F is recommended. Note:…

by Nicole

Café

Café, noun: According to tradition, cafés originated in Mecca at the beginning of the 16th century. Even back then it was…

by Nicole

Café au lait

Café au lait, noun: French for coffee with milk. Also referred to as Melange in Austria, café con leche in Spain and meia de…

by MountHagen

Café Bombón

Café Bombón, noun: Spanish word indicating an espresso with a small amount of sweetened condensed milk.

by Nicole

Café crème

Café crème, noun: A filter coffee or a long espresso (since there is some disagreement) with coffee cream.

by Nicole

Café nature

Café nature, noun (or Schümli in Switzerland): A very good filter coffee.

by Nicole

Caffè latte

Caffè latte, noun (also called Galão in Portugal): Italian word indicating a double espresso topped with steamed milk and no…

by MountHagen

Caffè lungo

Caffè lungo, noun (also called Café Americano): Italian word indicating an espresso made long using hot water. The strength…

by Nicole

Caffè macchiato

Caffè macchiato, noun (also called Café cortado in Spain): An Italian word indicating an espresso topped with a small amount…

by Nicole

Caffeine

Caffeine, noun: An alkaloid and an important component of coffee as well as tea, guarana and cacao. It has a stimulating…

by Nicole

Cappuccino

Cappuccino, noun: Italian word indicating an espresso with some milk and a fine milk froth. The name refers to the…

by Nicole