Archives: Glossary Terms

Coffee from which caffeine has been removed, either chemically or using water filtration. A variety of methods for decaffeination exist,

Coffee that turns from green to brown under the watchful and caring supervision of a “roast master” is called “Deep

In coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the

The release of carbon dioxide from roasted coffee. Immediately after roasting, so much carbon dioxide degasses from the coffee, it

Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast

The density of a coffee bean is often taken as a sign of quality, as a more dense bean will

A key step in preparing green coffee for export, density sorting is a step at the dry mill where coffee

A Department is the term used in some Latin American countries for a State or County. For example, Huila Department

A term used by coffee sellers to indicate that the coffee was purchased through a direct relationship with the farmer.

A general word implying some form of taint, usually an earthy defect: Dirty cup is a general term implying some

A grinder that ejects its grounds through a chute, rather than into a doser used for espresso

A roaster with a rotating drum that provides agitation to the beans, while a heating element (typically either electric or

A facility that accepts dried coffee cherry and mechanically separates the coffee bean from the dried fruit and parchment layer.

Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole

After coffee is picked, it must be dried. In both dry-process and wet-process (and the other hybrid processes like pulp