The world of coffee, especially specialty coffee, is complex. Its vocabulary, like that of wine, can seem technical or even nebulous at first glance. This lexicon is not intended to teach you terms that will make you shine in society, but rather to help you approach the world of coffee more calmly. It will allow you to understand the vocabulary used in our articles and eventually to put words to practices, extraction methods, tools, or even to describe a coffee when you taste it.
Acidity — n.f.
Coffee acidity is probably the most misunderstood and unfairly dreaded tasting term. It is often surprisingly confused with bitterness. Perhaps due to certain fruits that contain both, like lime or grapefruit? Coffee acidity, in principle, has nothing to do with the corrosive acidity of vinegar: it refers to the liveliness, freshness, and aromatic brightness of a coffee. Good acidity is a structuring quality. It gives depth to the cup, and clarity to the aromas. It is described as fruity, citrusy, winey, malic (apple), or tartaric. It is particularly enhanced by washed processes and light roasts, as well as innovative fermentation processes.
Thus, if you perceive acidity in your coffee, it's actually a very good sign. It means that the roaster was able to roast medium or light, because their green coffee was of good quality. Of course, excessive acidity in coffee is unpleasant and can even indicate a defect in roasting or extraction. But poor raw material can hardly reveal acidity, while bitterness can.
Aeropress — n.f.
Invented in 2005 by Alan Adler, an American engineer who also designed the frisbee (which says something about his relationship with lightness), the Aeropress is a hybrid pour-over method combining immersion and light manual pressure. Simple, portable, and virtually indestructible, it produces a concentrated, smooth cup with no excessive bitterness. It has a passionate community that organizes world championships every year. Probably the best quality/price/size ratio for traveling with good coffee. Available here.
Aftertaste — n.m.
Also known as "aftertaste" or "finish", aftertaste refers to the persistence of aromas and flavors in the mouth after swallowing. It is one of the ten dimensions evaluated during a cupping according to SCA criteria. A long, clean, and pleasant aftertaste is the signature of great coffees: it finishes the story the first sip began to tell. Conversely, a bitter, astringent, or short aftertaste indicates imperfect extraction or a bean of insufficient quality.
Altitude — n.f.
Altitude is one of the determining factors of coffee quality. The higher the coffee plant grows, the cooler the nights, the slower the fruit matures, and the more complex the sugars and organic acids develop. SHB (Strictly Hard Bean) refers to coffees grown above 1,200 meters. Beyond 1,800 meters, we enter the territory of grand cru coffees. High-altitude origins such as Ethiopia, Colombia, and Panama often produce the most nuanced profiles and the highest SCA scores.
High-altitude coffees are generally denser, more aromatic, but also more difficult to roast than low-altitude coffees. It is also interesting to note that these coffees generally contain less caffeine, the latter being a natural insecticide, less useful at over 2,000 meters.
Bitterness — n.f.
The fifth wheel of tasting, coffee bitterness is perhaps the least loved by enthusiasts, yet one of the most complex. It is not a defect in itself; it is one of the five basic tastes, and a slight, well-integrated bitterness contributes to the balance and length of a cup. The problem arises when it becomes dominant and aggressive, which is most often a sign of over-extraction or over-roasting. Contrary to a persistent misconception, caffeine is not the primary cause of coffee bitterness: phenolic compounds and chlorogenic acids are mainly responsible. In specialty coffee, a soft, integrated bitterness is often sought after to structure the flavor.
Arabica — n.m.
The most cultivated coffee species in the world (see our article difference between arabica and robusta) and a cross between Coffea Eugenioides and Coffea Canephora. It has charmed the planet with its undeniable aromatic qualities and comes in many varieties.
Barista — n.m.
This is the coffee specialist, similar to a sommelier in the world of wine. They have the challenging task of extracting the beans optimally, according to customer demand: espresso, filter coffee, or cappuccino. They must possess both a technical background based on theory and extensive practice: a perfect understanding of machine operation, the origins and behavior of different coffees, and the effects of roasting on them. The term "barista" is now widely misused, attributed to anyone behind a bar serving coffee (even on a train buffet car, and we're not happy about it), but it is an extremely technical profession that deserves all our admiration.
Batch brew — n.m.
The ultimate volume brewing method for serious coffee shops. Batch brew involves preparing large quantities of filter coffee using a precise professional automatic machine: temperature control, programmed bloom, controlled flow. The result is a high-quality, reproducible filter coffee, served by the glass or carafe. In stark contrast to the old office coffeemaker that has been simmering since 8 AM, batch brew demonstrates that automation is not the enemy of quality.
Blend — n.m.
Or "assemblage," this refers to a coffee composed of several distinct origins to combine their aromas, much like a florist who assembles different flowers to create a harmonious composition. This blending can be done at different stages of production: planting, harvesting, roasting, bagging, etc. The image of the "blend" has been somewhat tarnished by decades of mixtures primarily aimed at reducing costs and masking defects. We are on the verge of a new era, where the roaster can demonstrate their blending talents, not to conceal but to sublimate.
Bloom — n.m.
Specific to pour-over methods and equivalent to pre-infusion, the bloom is the initial phase consisting of pouring a small amount of hot water over the grounds, generally 2 to 3 times its weight, then waiting 30 to 45 seconds before continuing. The coffee then releases CO₂, bubbling more or less depending on its freshness. This degassing is essential: without it, gas pockets disrupt the water flow and degrade extraction.
Coffee Exchange — n.f.
Coffee has been a commodity bought and sold by the Commodity Exchange since 1892. Arabica is traded on the New York Stock Exchange and Robusta on the London Stock Exchange. Like any agricultural commodity, it fluctuates daily, at the whim of economic, climatic, and geopolitical uncertainties. Specialty coffee has moved away from this stock market index (although influenced by significant fluctuations) to compensate coffee producers more fairly and at a higher level than market prices.
Batch — n.f.
This is a batch of coffee roasted in one go, a unit of production. Each batch is distinct and unique because each roast is different. It is also referred to as a "batch."
Commodity Coffee — n.m.
It represents 99% of the global market. It's everyday coffee, bought according to stock market prices and not meeting the many criteria of specialty coffee.
Specialty Coffee — n.m.
This is an exceptional coffee, meeting standards of taste, labor, and sustainability throughout the chain, from plant to cup. (see article dedicated to it)
Green Coffee — n.m.
This is the coffee bean before it has been roasted. This green-colored bean is the core of the coffee plant's fruit. It is named so before it takes on its beautiful dark brown color. This is the bean that we, roasters, receive from the producers, and roast at optimal temperature to reveal its natural aromas.
Coffee Plant — n.m.
The coffee tree is a tropical shrub of the Rubiaceae family (see article on the difference between Arabica and Robusta), whose fruits are coffee cherries. It thrives in the shade of larger trees, hence the existence of forest coffees, and can grow up to 12 meters in height.
Caffeine — n.f.
The most consumed psychoactive substance in the world, and the official excuse for most difficult mornings. Caffeine is an alkaloid naturally present in the coffee bean, where it serves as a natural defense against insects. A few points to remember: Robusta contains about twice as much caffeine as Arabica; contrary to popular belief, a light roast retains slightly more caffeine than a dark roast (heat destroys some of it); and an espresso, despite its concentration, contains in absolute terms less caffeine than a filter coffee, due to the small volume extracted. Caffeine is not the main cause of coffee bitterness; this idea is persistent but false.
Cappuccino — n.m.
The Italian trinity: one-third espresso, one-third hot milk, one-third foam. Served in a cup of approximately 150 to 180ml, cappuccino is one of the most demanding milk-based preparations to make: the quality of the milk, the texture of the foam, and the balance of the espresso must converge. Not to be confused with a latte (more milk, less foam) or a flat white (more coffee, denser milk, smaller volume). And no, sprinkling cocoa on top doesn't make it better; it just hides the barista's work.
Caramelization — n.f.
This is the roasting stage following the Maillard Reaction during coffee roasting. The principle is similar, but without proteins and at a higher temperature. The sugar and water contained in the yellowed coffee will react to break down into glucose and fructose. This will give the coffee beans their famous brown color, as well as an additional aromatic richness.
Cascara — n.f.
Cascara is the dried pulp of the coffee cherry, the skin and flesh of the fruit, once the bean is extracted. Infused in hot water like tea, it yields a slightly sweet, fruity beverage with low caffeine content. Consumed for centuries in Yemen and Ethiopia, it is experiencing a resurgence of interest in the specialty coffee world. A wonderful way to use every part of the coffee plant's fruit.
Cherry — n.f.
This is the fruit of the coffee plant which contains the coffee beans. It is initially green then turns red, yellow or even pink depending on the varieties when it is fully ripe and ready to be picked. This cherry is completely edible, and is also currently experiencing a certain craze in the form of cascara, which is nothing more or less than the dried pulp of the cherry.
Certifications — n.f.
The coffee world is full of labels: Fair Trade, Rainforest Alliance, UTZ, Organic Agriculture, Bird Friendly, etc. Each meets specific criteria such as minimum remuneration, sustainable environmental practices, regulated working conditions, verified by third-party organizations. These certifications have the merit of existing and regulating bad practices in complex supply chains. However, they do not guarantee taste quality, and can sometimes provide a false sense of security. This is why direct trade is often preferred in the world of specialty coffee: no label, but a direct and traceable relationship from producer to roaster.
Channeling — n.m.
Also translated as "preferential channels," this is a problem mainly encountered in espresso preparation, negatively affecting the cup result. It consists of the creation of channels within the coffee puck, where water will flow more than in other areas, leading to over-extraction in these channels and under-extraction outside them. This is a completely natural phenomenon (water will always take the path of least resistance) but can be limited in our case by various tools (tamper, WDT tool) and processes (pre-infusion, barista experience).
Chemex — n.f.
Designed in 1941 by chemist Peter Schlumbohm, the Chemex is an hourglass-shaped glass filter coffee maker, which has become an icon of American industrial design and is exhibited at the Museum of Modern Art in New York. Its thick paper filter retains almost all oils and fine particles, producing a cup of remarkable clarity and cleanliness. The result is delicate, bright, particularly suitable for single-origin coffees with floral or fruity notes. Preparing coffee with a Chemex requires time and a minimum of ceremony.
Coffee shop — n.m.
Associated with cannabis for some, in our various articles we are indeed referring to establishments dedicated to coffee. You'll find one or more baristas, and many choices of coffee-based drinks, as well as some pastries in general.
Cold brew — n.m.
Cold brew is coffee prepared by cold infusion: coarse grounds are steeped in cold water for 12 to 24 hours, then filtered. The absence of heat produces a naturally less acidic, sweeter, and smoother coffee than its hot equivalent, with an often surprising sweetness. Not to be confused with hot coffee poured over ice. Cold brew is concentrated and usually needs to be diluted. It can be stored for several days in the refrigerator, making it an obvious choice for today's and tomorrow's heatwave days.
Fair Trade — n.m.
Fair Trade is a certification system that guarantees producers a minimum price independent of stock market fluctuations, as well as a premium to finance community projects. Its intention is just, and its results are real in many contexts. However, it differs from direct trade: where fair trade is a certified system with audits and collective rules, direct trade is a unique relationship between a roaster and a producer, without certification intermediaries. The two approaches are not opposed; they address different scales.
Cooperative — n.f.
These are groups of multiple farms and farmers who pool their efforts, economic and logistical resources to consolidate the coffee industry in a given region. These cooperatives enable small producers to consolidate their activity, negotiate better margins with exporters, and gain recognition and visibility internationally.
Body — n.m.
Body refers to the sensation of density, texture, and fullness that coffee leaves in the mouth. A full-bodied coffee gives a syrupy impression, similar to cream or melted chocolate. Conversely, a light-bodied coffee will be airier, almost watery. These two profiles are not hierarchical: they correspond to different styles. Natural processes and dark roasts tend to enhance the body; washed processes and light roasts lighten it.
Cortado — n.m.
From the Spanish "cortar" — to cut. An espresso "cut" with an equal or slightly larger amount of hot, lightly frothed milk. The French equivalent would be a "noisette," although ratios vary depending on the establishment. Shorter and more coffee-concentrated than a cappuccino, less diluted than a latte, the cortado is the drink for baristas who want to taste their coffee without drowning it in milk. A form of liquid honesty.
Crema — n.f.
More commonly known as "foam," it is simply the layer that covers a beautiful espresso, which actually results from the dissolution of carbon dioxide contained in the beans by the hot water that has passed through the coffee. It's the same principle as a glass of beer or champagne, with a different density and color.
Cupping — n.m.
The standardized tasting method for all coffee professionals, including exporters, importers, and roasters. Cupping allows for the evaluation of the intrinsic quality of coffee through a precise and rigorous protocol. It is used at all stages of the chain to grade, select, or control coffees. Celsius "cups" (yes, it's a common anglicism in the industry) coffee samples for selection of its range, upon delivery of green coffees, and after roasting to ensure the coffees meet its quality standards.
Concretely, cupping involves grinding coffee into glasses or bowls, pouring hot water over it (immersing the grounds), waiting a certain amount of time, then "breaking the crust" formed by particles suspended in the hot water. This is followed by a sensory and gustatory analysis to qualify the coffee: perceived aromas, acidity, sweetness, body, balance, aftertaste, and defects. This exercise requires maximum concentration to perceive all the subtleties of the coffees being analyzed.
Decaffeinated — adj. and n.m.
Decaffeinated coffee is not entirely free of caffeine; European regulations permit up to 0.1% residual caffeine. Decaffeination is carried out before roasting, on green coffee, using various processes:
- The Sugar Cane Process
- The Swiss Water Process
- Supercritical CO₂ extraction
- Chemical solvent methods
These processes are detailed in our article dedicated to coffee treatment processes. The quality of decaffeinated coffee depends on both the quality of the initial bean and the process used, two parameters often sacrificed in commodity coffee.
Pulping — n.m.
This is the action of separating the skin and pulp from the coffee cherry and bean. It can be done manually or mechanically (now the norm). It is a common step in both washed and natural processing methods. However, it does not occur at the same point in the process.
Dialing in — n.m.
"Dialing in" refers to the iterative adjustment process performed by a barista to find the optimal extraction parameters for a given coffee on a specific machine. It involves adjusting the grind, ratio, extraction time, and pre-infusion until the desired result is achieved. A coffee that "isn't dialed in yet" can be excellent on paper but disappointing in the cup. This is the art of precise approximation, a founding paradox of the profession.
Direct trade — n.m.
This is a contract, a relationship of trust established between a coffee producer and a roaster, without going through an exporter/importer intermediary (at least not for product selection and final negotiation).
Direct trade ensures total traceability of coffees and fair remuneration for the producer. However, it is difficult for a young roasting company to work solely with direct trade, due to time constraints and limited volumes. Furthermore, this practice is simply impossible in certain countries with difficult political contexts.
Espresso — n.m.
The most demanding and concentrated extraction method. A few grams of finely ground coffee, 9 bars of pressure, 20 to 30 seconds: the result is 25 to 45ml of a concentrate that reveals or betrays almost the entire aromatic range of the bean. Espresso is both the playground of the barista and their judgment seat: no defect can hide there. The quality of the bean, the roast, the grind, and the tamping are all judged, for better or for worse.
Extraction — n.f.
A very commonly used word in the world of coffee to refer to the simple act of brewing coffee. The last step before the much-anticipated tasting and a barista's playground, it can transform the most delicious coffee beans into an undrinkable beverage. The term extraction refers to extracting the aromatic components from ground coffee into water: this can be by pressure in espresso, by immersion for a French press, or by filtration in the case of a V60. We speak of over-extraction when too many aromatic components have been obtained from the coffee, and conversely, under-extraction when the water has not extracted enough.
Fermentation — n.f.
Fermentation is the biochemical process at the heart of coffee processing. Microorganisms — yeasts, bacteria — naturally present in the environment will break down the mucilage and residual sugars of the fruit, producing organic acids, alcohols, and esters that enrich the aromatic profile of the bean. The duration, temperature, water pH, and active microorganisms profoundly influence the final result. Too short, fermentation leaves a flat coffee. Too long, it produces undesirable notes of vinegar or wood. It is this precision in control, invisible but decisive, that distinguishes a great producer from an ordinary one.
Filter — n.m.
In the world of coffee, it can take multiple forms: a metal basket for espresso, and different shapes of paper sheets for pour-over methods. It simply serves to separate large coffee particles from the beverage you are about to enjoy.
Finca — n.f.
Spanish term (and Portuguese: "fazenda") for an agricultural estate. In the coffee world, a finca specifically refers to a coffee farm, often family-run for generations. Its name frequently appears on specialty coffee packaging: "Finca El Paraíso," "Finca La Esmeralda," as a guarantee of traceability and identity. It is the exact equivalent of a vineyard estate in viticulture.
Flat white — n.m.
Born in Australia or New Zealand depending on who tells the story, the flat white is a milk-based drink that is smaller and more concentrated than a latte, with a velvety, dense milk texture without the thick foam of a cappuccino. Usually served in a 150 to 160ml cup, often prepared with a double ristretto, it allows the coffee to express itself more than in a latte while remaining smooth.
Flavor — n.f.
From the English "flavour," this term denotes a blind spot in the French vocabulary and can be translated as the sum of olfactory, gustatory, and tactile sensations experienced during the tasting of a food. It thus encompasses the smell, taste, and texture of the tasting and is commonly used during cuppings.
Group Head — n.m.
This is the water inlet of a coffee machine to which the portafilter is connected. It is where hot water arrives under pressure to "hit" the coffee puck and extract its aromas.
Professional coffee machines generally have between 1 and 3 group heads, depending on the establishment's volume.
Kettle — n.f.
This is a kettle in English. It is one of the key elements for proper coffee extraction. Gooseneck kettles are the most commonly used and best suited for preparing pour-over coffees. They ensure an even pour, controlling the flow rate and trajectory for optimal extraction of a coffee's aromas.
Latte art — n.m.
This is the art of drawing designs on milk foam: hearts, tulips, rosettas, or other graphic representations have now become a standard of presentation when ordering a milky beverage in a coffee shop. This is precisely our area for improvement at 12 rue des Capucins; never having been a barista in a coffee shop, our mastery of latte art is approximate, to the point of becoming a running joke.
Lungo — n.m.
Literally "long" in Italian. An espresso extracted with more water, generally between 60 and 100ml, through the same coffee dose and at the same pressure. Not to be confused with an Americano, which is a classic espresso lengthened with hot water added after extraction: the difference is chemical, not just volumetric. In a lungo, the water passes through the coffee for a longer time, extracting different, more bitter, more tannic compounds and a distinct aromatic profile. A higher ratio for a more polarizing result.
Coffee grounds — n.m.
A nice name that can be associated with Jean for more spice, but also the remaining grounds soaked with water after extraction. It can be reused in various forms: natural fertilizer, compost, or even as a base for cosmetic products.
Pour-over methods — n.f.
Or "slow coffee", stand in contrast to espresso, which is gulped down in a few sips. In a true ode to slowing down, these methods bring us back to coffee flowing by gravity or immersion, sometimes with light manual pressure (Aeropress). The most well-known of these methods in France remains the electric filter coffee maker, which has since been relegated to the back of the cupboard by capsule machines. Rest assured, when these methods are recommended to you, we are not asking you to pull out your old coffee maker from that cupboard, but rather to explore the many ways to enhance your specialty coffee: V60, Chemex, French press, Aeropress, etc. There is something for absolutely every taste and budget; the main constraint is to give yourself the time to take your time.
Micro-lot — n.m.
A micro-lot refers to a production from a specific plot, a specific variety, or a particular process, separated from the rest of the harvest to be processed and marketed distinctly. This maximum traceability allows for precise identification of the origin of a coffee's aromatic qualities. Micro-lots are often the source of the highest SCA scores and the most ambitious prices. The accepted downside of excellence.
Moka Pot — n.f.
The quintessential Italian coffee maker, invented by Alfonso Bialetti in 1933 and since then, a cult object in millions of French and Italian kitchens. Operating on the principle of steam rising under pressure through ground coffee, the Moka produces a concentrated, full-bodied, and very aromatic coffee. It is not a percolator: its pressure (1 to 2 bars) is much lower than the 9 bars of an espresso machine, and the result in the cup is different. To get the best out of it: a medium grind, low heat, and an attentive ear when the extraction starts to gurgle.
Grinder — n.m.
Or "burr grinder." This is the tool that allows you to turn coffee beans into grounds, of varying coarseness. Without a grinder, it would be difficult to dissolve coffee in water because the contact surface would be insufficient. Grinders can take different forms and be dedicated to different types of preparation.
Grind — n.f.
This is the name of roasted coffee when it is ground. The coarseness of the grind, essential for making good coffee, is adjusted according to the chosen extraction method. It should be fine for espresso and rather coarse for pour-over methods.
Mucilage — n.m.
This is the viscous layer that is attached to the parchment and surrounds the coffee bean. This mucilage will activate the fermentation process (only in washed and semi-washed methods) and will naturally disintegrate, in a phenomenon similar to that of wine, with the sugars transforming into alcohol upon contact with yeasts.
SCA Score — n.f.
or "SCA score". It is common to see a score on specialty coffee bags (including ours), or on coffee shop blackboards: for example "85+" or "82-83". This refers to a rating out of 100, certified by the SCA which evaluates, or rather has Q-Graders evaluate, the beans based on 10 criteria: odor, aroma, aftertaste, acidity, body, uniformity, balance, cleanliness, sweetness, and overall impression. Potential defects will be sought out and lower the score to arrive at a score out of 100. To give you a scale, a coffee is considered "specialty" when its score is above 80, and a coffee with a score above 90 is rare and exceptional. This is an interesting benchmark, both for industry professionals and enthusiasts, but it's important to form your own opinion on the coffees tasted. Although the protocol is as objective and anonymous as possible, there is always a degree of subjectivity in the tasting by Q-Graders. Furthermore, depending on the type of roast and the age of the beans (green or roasted), the coffee can show several facets and improve or degrade from the moment it was evaluated. Our advice: you can use SCA scores as an indicator, but above all, form your own opinion. The appreciation of flavors is personal, and the best way to enjoy it is to listen to your senses!
Aromatic Notes — n.f.
These descriptors that adorn specialty coffee bags: "red berries, dark chocolate, jasmine, bergamot", which are not added flavors. These are sensory references that guide the tasting towards the aromatic molecules naturally present in the bean. Roasted coffee contains over 800 volatile compounds, more than wine. These notes are identified by Q-Graders and roasters during cupping, and result from the combination of terroir, variety, processing, and roasting. They are subjective by nature, and that is precisely what makes tasting interesting.
WDT Tool — n.m.
For 'Weiss Distribution Tool', named after its inventor John Weiss in 2005. It is a tool increasingly popular with baristas, used to break up clumps formed in the grinds in the portafilter (for an espresso) and distribute them more evenly. This tool has a handle and several thin needles (acupuncture needles, typically) embedded in the handle and can be used before tamping the grinds.
Parchment — n.f.
This is the hard shell that surrounds and protects the bean in the coffee cherry. It protects the bean and is removed after the fermentation process, just before exporting the green coffee. There are often parchment residues on the bean; some are removed during roasting, others persist and will be ground when the coffee is milled before extraction. This only marginally impacts the taste.
Percolator — n.m.
A machine that allows coffee to be extracted by filtration and more specifically under pressure, like the manual espresso machines seen in bars, restaurants, and brasseries.
Portafilter — n.m.
This is the magnifying glass-shaped tool we've all seen a server use in a bar or restaurant. As its name suggests, it serves as a receptacle for the metal filter used in preparing an espresso. The handle is long enough to screw the portafilter onto the group head, thereby creating a watertight connection between the filter and the hot water inlet.
Pour-over — n.m.
A generic term referring to all manual drip filter coffee pour-over methods: hot water is poured in a stream over the grounds held in a paper filter, and drains by gravity into the cup or container below. The V60, Chemex, or Kalita Wave are pour-overs. What distinguishes them from espresso: no pressure, a slow and gentle extraction, and a cup that emphasizes clarity and aromatic finesse rather than intensity. Pour-over requires a good kettle, a controlled ratio, and a careful bloom. It rewards patience, a quality that specialty coffee gladly cultivates.
Pre-infusion — n.m.
Used for both pour-over methods and espresso, pre-infusion is often essential for obtaining quality coffee. A relatively small amount of hot water is infused with the grounds, at low pressure (including for espresso). This has several advantages: releasing the carbon dioxide contained in the grounds and thus stabilizing the coffee bed before receiving more hot water, under pressure or not.
First crack — n.m.
Or "first crack", is a term specific to roasting. During roasting, once the Maillard Reaction and caramelization have occurred, the beans have lost the vast majority of their water. However, there is still water vapor (H2O) inside the beans, which will be released abruptly under pressure, as well as carbon dioxide (CO2). The name "crack" simply comes from the sound emitted by the beans at this moment, which is carefully observed by the person in charge of roasting.
Following this crack, the development phase takes place, which will determine the aromatic profile of the coffee (light or dark roast).
Anaerobic Process — n.m.
This is a fermentation process that is now sought after by some specialty coffee aficionados, and many coffee producers are adopting it to process certain micro-lots. The anaerobic process consists of trapping coffee in a container, without oxygen and loaded with carbon dioxide. This technique, through the activation of certain microorganisms and yeasts, develops fruity and complex notes in the coffee. However, this process remains complex to master to develop only the subtle aromas linked to enzymes and not the alcoholic compounds that eventually turn the coffee into vinegar.
Washed Process — n.m.
also known as the "wet method," this is one of the most common drying processes, mainly used in rainy areas or, more precisely, unused in arid zones / during certain periods of the year.
This method consists of mechanically depulping the cherries immediately after harvest, then immersing the beans in water tanks at a maximum of 40°C, where the remaining pulp and mucilage will activate the fermentation process. Then, the beans are cleaned in sluices and agitated with rakes to remove the remaining pulp. Finally, the beans are laid out on raised beds to dry in the sun until they reach a target moisture level (between 11% and 13%).
This method produces very pure coffees, with pronounced acidity and a "cleaner" cup, generally with less body than coffee obtained by the natural process. Unfortunately, this requires a significant amount of water (nearly 20 liters per kg of cherries), which explains the many ongoing research efforts to reduce this resource usage.
Natural Process — n.m.
also called "dry method", this traditional method consists of drying coffee beans after harvest, keeping the cherry intact to activate fermentation thanks to the pulp and natural yeasts contained therein. The coffee is dried in the sun on concrete floors or raised beds until it reaches the target moisture level (between 11% and 13%). After about twenty days, the pulp is removed to keep only the coffee beans. This method tends to retain more sweetness and roundness, and requires less water than the washed method or honey process.
Semi-washed process — n.m.
Also called "honey method" or "pulped natural" in Brazil, this hybrid drying method is a combination of washed and natural processes.
It consists of depulping the coffee cherries (like washed coffees) and then partially removing the mucilage (the thin viscous membrane). The more mucilage removed, the closer it will be to a washed coffee ("white" and "yellow" honey); the less removed, the closer it will be to a natural coffee ("red" and "black" honey). The beans are then dried directly on a patio in the sun for several days to activate the magic of fermentation.
This process is still experimental and requires additional knowledge about fermentation methods to control the development of desirable components and avoid undesirable ones, otherwise the coffee could be transformed in the worst possible way.
Single Origin — n.f.
Or "pure origin". These terms are generally used to designate coffee from a single producing region, as opposed to blends or commodity coffees without geographical indications. It allows the specificities of the terroir, the cultivated coffee varieties, and the producers' cultivation methods to be revealed. This generally goes further than merely mentioning the country in the case of specialty coffees, where we talk about producing regions, farms, and producers.
Q-Grader — n.m.
A Q-grader is a qualified coffee taster who evaluates coffee according to the Specialty Coffee Association standard, involving specialized procedures, vocabulary, and even evaluation forms. The Q-grader exam and license are obtained from the Coffee Quality Institute (CQI), a non-profit coffee organization that creates and manages Q-grader exams and certifications. This standardization was created in 2003, and today there are two types of Q-grader certifications: Arabica Q-grader and Robusta Q-grader.
The main job of an Arabica Q-Grader is to assess whether a particular Arabica coffee passes quality control as "specialty coffee," while a Robusta Q-grader assesses canephora coffee to examine if it passes the "premium quality coffee" evaluation. Q-grading itself is an evaluation of coffee quality through tasting—smelling and tasting the coffee. Coffee must score above 80 points to achieve "specialty grade."
Quaker — n.m.
You may have already found abnormally light-colored beans in your coffee bags, leaning more towards yellow than the usual light brown. These are probably Quakers. These are more common in natural coffees because the washed method tends to sort them out as their lack of density makes them float. These are beans that did not contain enough sugars to caramelize during roasting, and therefore did not develop the color and aromas similar to other beans. Having tasted them regularly at Celsius, we can assure you that they have nothing in common with normal coffee beans: a taste of dried puffed rice awaits you, and can affect an entire cup of coffee. We therefore advise you to remove them before grinding your beans so as not to spoil your sweet beverage. Furthermore, don't blame your favorite roaster if you find Quakers in your bags: it's relatively normal and it would be difficult to remove them all. However, if you find an abnormally high number of them, do not hesitate to notify them directly.
Ratio — n.m.
The coffee-to-water ratio is the basic parameter for any extraction. It is expressed as "1:X" — 1 gram of coffee to X grams of water. For an espresso, a 1:2 ratio is common (18g of coffee to 36g of liquid). For gentle methods, it is generally between 1:14 and 1:17. Changing the ratio is the first lever to adjust the intensity of a cup — even before touching the grind or temperature.
Maillard Reaction — n.f.
It is well known to cooks, especially for cooking meats. It is actually a series of reactions that will significantly affect the color and aromas of food. This briefly consists of the creation of new molecules from the proteins and sugars contained in the food in question. Applied to green coffee, this will yellow the bean during roasting and release typical aromas. It is estimated that one goes from an average of 250 aromatic molecules for green coffee to over 800 for roasted coffee. This is followed by caramelization.
Harvest — n.f.
Both the act of picking coffee cherries and the resulting annual vintage. In specialty coffee, the harvest year sometimes appears on the packaging — "2024 harvest" means that the cherries were picked and processed in 2024. The freshness of the coffee matters: green coffee begins to lose its aromatic qualities after 9 to 12 months, and roasted coffee is ideally consumed within 4 months of roasting. As with wine, the climatic conditions of the year influence the quality of the harvest; an overly long rainy season, excessive heat, or late frost can compromise even the best terroirs.
Ristretto — n.m.
Literally "restricted" in Italian. It is an espresso made with the same dose of coffee but less water, generally a ratio of 1:1 to 1:1.5. The result is an even more intense concentrate, with less bitterness, more sweetness and body, and often fruitier notes.
Robusta — n.m.
One of the varieties of the species Coffea canaephora, and which represents the vast majority of it (so much so that the two are often assimilated). It is the second most cultivated "species" in the world. (see article "difference between arabica and robusta")
Rust — n.f.
One of the main enemies of the coffee plant, a fungus that develops on the leaves during the rainy season and causes orange spots, altering photosynthesis and the proper development of the tree and its fruits. Some coffee varieties are more resistant than others to orange rust, and their cultivation is thus favored.
Salinity — n.f.
The most discreet of the five flavors and often overlooked during cupping. However, a slight saline sensation can considerably enrich a cup by providing structure and minerality. It is linked to the mineral composition of the water used for extraction, a parameter too often neglected, and to certain organic compounds naturally present in the bean. In moderate doses, salinity plays an unexpected role: it amplifies the perception of sweetness, a phenomenon well-known to chefs who understand that a pinch of salt in a dessert makes it more appealing. In excess, it signals a mineral imbalance in the water or a processing defect.
SCA — n.f.
The "Specialty Coffee Association" is a non-profit organization whose mission is to support and promote the global specialty coffee community. It is made up of thousands of coffee professionals, from producers to baristas worldwide. It is responsible for, among other things, numerous training courses related to the world of specialty coffee, SCA ratings, trade shows, and annual competitions to determine the best players in the field.
Second crack — n.m.
When the development time has been (too) pushed, a second crack can occur. This time it is the oils contained inside the coffee beans that will come out and burn their surface. This type of roasting will be called 'dark roast', 'Italian roast' or 'French roast' and will be identifiable by the oily and very dark appearance of the beans.
The second crack is very rarely experienced by specialty coffee roasters (with a few exceptions), as it tends to give coffee roasty aromas and thus homogenize the flavors of the bean.
Washing station — n.f.
This is a set of infrastructures that enable coffee processing, from receiving the harvest to packaging the coffee. These stations can be integrated into the farm or cooperative if it is of a significant size with sufficient financial means. Otherwise, it brings together a multitude of small producers who aggregate their harvest at the station to process the coffee.
Sweetness — n.f.
Coffee contains no added sugar, yet a great specialty coffee can surprise with its natural, almost candied sweetness. This sweetness comes from the sugars of the cherry that partially survived caramelization during roasting. It is particularly present in natural processes and semi-washed processes, where the pulp in prolonged contact with the bean transmits more sugars. It is also one of the qualities that distinguishes exceptional micro-lots from common coffees: a perfectly ripe, hand-harvested and well-processed bean will develop a sweetness that no recipe can simulate.
Tamper — n.m.
also (but rarely) called "tasseur", it is the favorite tool of baristas, essential for extracting an espresso. The tamper is used to tamp the grind in the filter to compress it and distribute the coffee uniformly, so that the puck exerts sufficient resistance to the hot pressurized water that will hit it. Because this water will always choose the easiest and least compact path through the coffee: if the grind is not homogeneous or dense enough, the water will rush into flaws (called "channeling" in English). The result will be under-extracted coffee in some places and over-extracted in others. In the cup you will get undesirable aromas and a lack of balance: too much acidity, too much bitterness or even burnt aromas. The tamper is therefore a formidable weapon to counteract this phenomenon, and can be coupled with a WDT tool for greater precision.
Terroir — n.m.
Borrowed from winemaking vocabulary, terroir refers to all geographical, climatic and human factors that give a coffee its unique and irreducible character. Altitude, soil type, sunshine, rainfall, cultivated variety, producer practices: everything contributes to forming this signature. This is what makes an Ethiopian Yirgacheffe coffee never resemble a Colombian Huila coffee, even with the same variety, same process, same roast. Terroir is the definitive argument against standardization.
Third wave — n.f.
This movement has redefined the relationship with coffee since the 2000s. After the first wave (democratization of packaged coffee) and the second wave (Starbucks and mass frappuccinos), the third wave treats coffee as a full-fledged terroir product, like quality wine or chocolate. It emphasizes traceability, the producer, the process, and a light roast that reveals the bean rather than masking it. Celsius is unashamedly part of this movement.
TDS — n.m.
Stands for "Total Dissolved Solids", which is the total concentration of dissolved matter in a liquid. In coffee, TDS measures the amount of aromatic components extracted from the bean into the water. It is expressed as a percentage: an espresso is around 8 to 12%, a filter coffee around 1.2 to 1.5%. Measured with a refractometer, it allows, coupled with the extraction rate, an objective evaluation of the quality of an extraction. It is found in roasting laboratories and serious coffee shops.
Roaster — n.m.
This is (unfortunately for us) both the artisan who roasts the coffee and the machine with which he roasts. To avoid confusion, we sometimes refer to it as a 'roasting machine'. This machine consists of a mix of oven and washing machine for drum models (the most common for small specialty coffee roasters). Great precision is now possible thanks to recent models and their accompanying software, which partly explains the increasing quality of coffees over the past two decades.
Roasting — n.f.
The art of cooking coffee beans to reveal their full aromatic palette. Unlike cooking, where it would suffice to monitor temperature and cooking time, the roaster must imperatively monitor their screen and vary the machine's parameters to refine their roasting profile.
Each coffee is different and requires "test" roasts to optimize its settings. The objective for most roasters is to reveal the aromas hidden in the green bean, not to force flavors inherent to roasting.
Thus, we speak of:
- Light roasts, the modern style that aims to retain a certain acidity in coffees and not seek bitterness. This style is particularly suited to filter methods (V60, Chemex), very common in Northern Europe, for example.
- Dark roasts when coffees exhibit smoky, roasted notes from roasting. This style is mainly dedicated to espresso, as it offers more body, but it can prevent the expression of terroir when too dark. Quite common in Western Europe (France, Italy, Portugal).
- Medium roasts, which is simply the in-between, the balance that allows for a certain body without revealing too strong smoky notes.
Coffee Processing — n.m.
Many words are used to talk about coffee processing: method, way, etc. Processing does not refer to a generous application of fertilizer or the addition of additives, but rather a succession of steps, involving drying the coffee to activate fermentation. This can be controlled with water (washed method) or air (dry method) and will allow the extraction of the bean from the fruit, significantly influencing the coffee's aromatic profile.
Umami — n.m.
The fifth basic flavor identified by science, umami, a Japanese term literally meaning "delicious," refers to a sensation of depth, roundness, and persistence in the mouth, often associated with broth-like or slightly salty notes. In coffee, it is subtle but present, and contributes to the aromatic length of a cup. It is more pronounced in certain origins (Kenyan coffees, Ethiopian coffees from certain terroirs) and in medium roasts. During a cupping, it is one of the most difficult criteria for an untrained taster to isolate, which makes it all the more satisfying to identify. Umami is evaluated among the ten criteria of the SCA score.
Variety — n.f.
Within the Arabica species, there are hundreds of distinct varieties, just as there are hundreds of grape varieties in viticulture. Each has its own aromatic profile, disease resistance, and agronomic behavior. Among the best known: Bourbon (fruity, round), Typica (elegant, classic), Caturra (lively, compact), Geisha (floral, of rare complexity). Variety is one of the keys to understanding a specialty coffee and a goldmine for those who can interpret labels.
V60 — n.m.
The conical dripper designed by the Japanese brand Hario in 2004, its name comes from the 60-degree angle of its walls. Having become the reference tool for specialty filter coffee, the V60 is demanding: it requires a gooseneck kettle, precise grind, careful pre-infusion and mastered pouring technique. In return, it produces a cup of exceptional clarity and aromatic expressiveness, revealing the terroir like few other methods. It's the string instrument of coffee: unrewarding at first, rewarding with time.