AP

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


Coffee classification

Coffee classification, noun: The classification of green coffees according to different grades. PB (peaberry) is the best,…


Decaffeinate

Decaffeinate, verb: Process for extracting the caffeine from coffee. Conventional method: Using solvents – methylene…


Drum roasting

Drum roasting, verb: Method of roasting high-quality coffee. It is the opposite of the industrial hot air roasting process…


Drying beds

Drying beds, noun: Large screens/grates made of wood or metal placed approximately 3 feet above the ground on which…


Ferment, fermentation

Ferment, fermentation, verb/noun: Indicates the “technical biological reaction”. It is used in the production of cheese,…


Hand-picked

Hand-picked, adj. (also called selective picking or picking): Quality indicator for exquisite coffee beans. Only the really…


Hot air process

Hot air process, noun: Method of roasting coffee beans. It is used in industrial coffee. (see also: industrial roasting)


Import

Import, noun (also coffee import): After crude oil, coffee is the largest commodity traded on the world market. The largest…


Industrial roasting

Industrial roasting, noun, also hot air process: For reasons of cost, the largest coffee brands are shock-roasted in huge…


Mechanical drying

Mechanical drying, noun: The pulped coffee is “speed dried” in large ovens with hot air for 27-35 hours until the optimum…


Peeling

Peeling, verb: Refers to the removal of the parchment skin and and the slivery skin in green coffee after drying.


Picking

Picking, noun (also called selective picking or hand picking): Harvesting exclusively ripe, red coffee berries by hand. (see…


Polishing

Polishing, verb: Refers to the removal of the parchment skin and/or silvery skin on green coffee.


Refining

Refining: For the most part, this refers to the roasting of the coffee beans and, in particular, to the slow roasting.…


Roast master

Roast master, noun: The roast master is responsible for roasting the coffee. Being a roast master requires a lot of…


Roasting

Roasting, noun: The last and most important step in refining. Each coffee bean consists of between 300,000 to 400,000 cells.…


Roasting loss

Roasting loss, noun (also known as scorching): It describes the loss in weight from green to roasted beans due to water…


Rohkaffee

Rohkaffee, Subst., m, auch grüner Kaffee. Ungeröstete Bohnen, die nach der nassen oder trockenen Aufbereitung, poliert, nach…


Schälen

Schälen, Vb., bezeichnet nach dem Trocknen das Entfernen der Pergamenthaut und des Silberhäutchens beim Rohkaffee.


Semi-washed

Semi-washed, adj. (also called semi-lavado): A method of preparation for coffee. Prior to fermentation, only the outer skin…


Stinker

Stinker, noun: Term for a coffee bean that smells foul. It occurs through over-fermentation, i.e., if a bean was forgotten…


Sun drying

Sun drying, noun (also dry preparation): The oldest and easiest method of preparing coffee. Instead of being pulped, the…


Washed

Washed, adj. (also lavado): Sign of quality of a coffee that has been prepared wet.