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…