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…


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.