Schümli

Schümli, noun: A Swiss German word indicating filter coffee with coffee creamer. Also referred to as a café crème.


Selective picking

Selective picking, noun (also called hand picking): Harvesting coffee by hand, whereby on the really ripe, red berries are…


Semi-washed

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


Shade tree

Shade tree, noun: Since coffee plants are sensitive to the sun, they are grown under the shade of other trees in organic and…


SHG

SHG, abbreviation: Stands for “strictly high grown.” It’s a quality indicator for Arabicas that are cultivated at elevations…


Sidamo

Sidamo, noun: Arabica coffee beans with a slightly nutty taste and fine acidity. Only found in the “Sidamo” region of…


Single cup brewing cone

Single cup brewing cone, noun: Accessory for brewing filter coffee. Available in ceramic, porcelain, plastic or 
glass. In…


Single Estate

Single Estate, adj.: single-origin coffee from a single farm or a small, select cultivation area, e.g., “middle of the…


Single origin

Single origin, adj.: Indicates coffee of one variety that comes from a single cultivation area. In and of itself, it is not…


Siphon

Siphon, noun: Special kind of coffee machine: A device reminiscent of a chemistry lab. A halogen lamp or a spirit lamp heats…


Slow roasting

Slow roasting, noun (see also: drum roasting) Particularly slow roasting lasting 10-15 minutes, usually in drum roasters.


Soil erosion

Soil erosion, noun: The wearing away of layers of soil through overgrazing, deforestation and removal of vegetation. The…


Spent coffee grounds

Spent coffee grounds, noun: What’s left of the coffee grounds after making coffee. A popular home remedy against slugs,…


Standard

Standard, adj.: Term for coffee that is cultivated at an elevation of 2300-3250 feet above sea level. Quality indicator.…


Steeping time

Steeping time, noun: The time you let the coffee steep in the water. Usually between 3 and 8 minutes. It is a matter of…


Stempelkanne

Stempelkanne, Subst., f, Kanne zur Kaffeezubereitung. S. auch French Press.


Stinker

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


Storage

Storage, noun: Coffee doesn’t react very well to humidity, foreign odors, oxygen and heat. All of these factors affect its…


Stovetop coffee pot

Stovetop coffee pot, noun (also called Moka Express): The octagonal classic from Italy. Although it’s sometimes called an…


Stripping

Stripping, verb (also strip picking): 
Here, all coffee berries are "stripped off,” even the unripe and overripe ones. This…


Sugar

Sugar, noun: Sweetener. In order to really be able to assess coffee, you should definitely try it without sugar. The same…


Sun drying

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