Coffee classification

Coffee classification, noun: The classification of green coffees according to different grades. PB (peaberry) is the best, followed by AA plus-plus, AA plus, AA, AB, etc.


Decaffeinate, verb: Process for extracting the caffeine from coffee. Conventional method: Using solvents – methylene chloride or ethyl acetate (nail polish remover) – caffeine is extracted from green coffee beans, which unfortunately can sometimes be tasted. Method approved for organic production: The unroasted beans are soaked in warm water and steam so that natural carbon dioxide can bind the caffeine to it. This process is repeated several times until the caffeine content is under 0.1%. Although this process is time-consuming and expensive, it is very gentle and the taste justifies it all.

Drum roasting

Drum roasting, verb: Method of roasting high-quality coffee. It is the opposite of the industrial hot air roasting process (2-5 minutes at high temperatures.) Drum roasters have a horizontal rotating drum in which the green coffee is filled. Thanks to blades mounted on the wall of the drum and the rotation, the coffee is mixed evenly, always in motion and roasted gently for 11 to 14 minutes. The flavor and body of the coffee can develop well under these conditions – how, exactly, depends on the roast master. With his experience and through constant sampling, he knows exactly when “his” coffee is perfect. Then the roasting is stopped, the coffee is cooled (so that it’s not roasted further) – with cold air on cooling sieves. In large roasting facilities, water is used to stop the roasting process, which is not particularly beneficial for the flavors. (see also: roasting loss)

Drying beds

Drying beds, noun: Large screens/grates made of wood or metal placed approximately 3 feet above the ground on which parchment coffee is dried in the sun until it has achieved its optimum residual humidity.

Ferment, fermentation

Ferment, fermentation, verb/noun: Indicates the “technical biological reaction”. It is used in the production of cheese, yogurt, sauerkraut, as well as penicillin and biogas, among others. In washed coffee, the pulped coffee berries spend 18-40 hours in a water tank. Through fermentation, the remnants of the pulp and the pectin layer fall off the beans.

First Crack

First Crack, engl., ist das erste Knacken der Bohnen beim Rösten. Die Restfeuchte, die in den Bohnen vorhanden ist, verdampft und die Bohnen bekommen mehr Volumen. S. Röstprofil.

French Roast

French Roast, engl., auch französische Röstung. Gehört zu den dunklen Röstungen. Die Bohnen haben einen stärkeren Glanz. Die Röstaromen stehen im Vordergrund, die Säuren sind sehr zart.


Grading, engl., bedeutet die Klassifikation von Kaffeebohnen in unterschiedliche Qualitätsgrade. Die Specialty Coffee Association of America (SCAA) teilt in 5 Grade ein:

1. Spezialitätenkaffee
2. Premiumkaffee
3. Handelsware
4. Kaffee unterhalb des Standards
5. Off-Grade-Kaffee

bzw. AA Plus-Plus, AA Plus, AA, AB usw. Unsere Kaffees haben immer Premium-Qualität. S. Kaffee-Klassifikation


Hand-picked, adj. (also called selective picking or picking): Quality indicator for exquisite coffee beans. Only the really ripe, red coffee berries are picked. Green (unripe) and black (over-ripe) berries are left on the tree. The opposite of hand-picked is “stripping” or industrial harvest, in which all coffee berries on a tree are removed – regardless of whether they are ripe or not. Our coffees are all hand-picked.