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)
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…
Roast master
Roast master, noun: The roast master is responsible for roasting the coffee. Being a roast master requires a lot of…
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…
Sun drying
Sun drying, noun (also dry preparation): The oldest and easiest method of preparing coffee. Instead of being pulped, the…