Coffee vocabulary.

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 glossary isn't intended to teach you terms that will make you shine in social situations, but rather to help you approach the world of coffee with greater confidence. 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.

Arabica - nm The most widely cultivated coffee species in the world (see our article on the difference between Arabica and Robusta ). It has captivated the world with its undeniable aromatic qualities.

Barista - nm. This is the coffee specialist, much like the sommelier in the world of wine. They have the important task of optimally extracting the beans, according to customer demand: espresso, filter coffee, or cappuccino. They must possess both a technical background based on theory and extensive practical experience: a thorough understanding of how the machines work, the origins and characteristics of different coffees, and the effects of roasting on them. The term "barista" is now widely misused, applied to anyone behind a bar serving coffee, but it is an extremely technical profession that deserves our utmost admiration.

Blend - nm Or "assemblage," this refers to a coffee that combines several distinct origins to blend their aromas, much like a florist arranging different flowers to create a harmonious composition. This blending can be done at various stages of production: planting, harvesting, roasting , bagging, etc.

Coffee Exchange - nf Coffee has been a commodity bought and sold on the Coffee Exchange since 1892. Arabica is traded on the New York Stock Exchange and Robusta on the London Stock Exchange. Like all agricultural commodities, its price fluctuates daily, driven by economic, climatic, and geopolitical factors. Specialty coffee has become independent of this stock market index (although it is still affected during significant fluctuations) in order to compensate coffee producers more fairly and at a level above market prices.

Broche - nf This is a batch of coffee roasted in one go, a production unit. Each broche is distinct and unique because each roast is different. It is also referred to as a "batch".

Convenience coffee - nm It represents 99% of the world market. This is everyday coffee, the kind bought according to stock market prices, and which does not meet the many criteria of specialty coffee (dedicated article coming soon).

Specialty coffee - nm This is exceptional coffee, respecting standards of taste, labor, and sustainability throughout the entire chain, from plant to cup. ( see dedicated article )

Green coffee - nm This is the coffee bean before it has been roasted. This green bean is the kernel of the coffee tree fruit. It is called this before it develops its beautiful dark brown color. This is the bean that we, as roasters , receive from the producers and roast at the optimal temperature to bring out its natural aromas.

Coffee tree - nm 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 tall.

Caramelization - n.f. This is the roasting stage that follows the Maillard reaction in coffee roasting. The principle is similar, but without the proteins and at a higher temperature. The sugar and water contained in the yellowing coffee react to decompose into glucose and fructose. This gives the coffee beans their characteristic brown color, as well as an added aromatic richness.

Coffee Cherry - n.f. This is the fruit of the coffee tree that contains the coffee beans. It is initially green and then turns red, yellow, or pink, depending on the variety, when fully ripe and ready to be picked. This cherry is perfectly edible and is currently enjoying a surge in popularity in the form of cascara, which is simply the dried pulp of the cherry.

Channeling - nm Also translated as "preferential channels," this is a problem encountered primarily in espresso preparation that negatively affects the final cup. It consists of the creation of channels within the puck, where water flows more freely than in other areas, resulting in over-extraction in these channels and under-extraction outside of them. This is a completely natural phenomenon (water will always take the path of least resistance) but can be mitigated in our case by various tools ( tamper , WDT tool ) and techniques ( pre-infusion , barista experience).

Coffee shop - nf Associated with cannabis for some, we are referring in our various articles to establishments dedicated to coffee. These typically include one or more baristas , a wide selection of coffee-based drinks, and a variety of pastries.

Cooperative - n.f. These are groups of multiple farms and farmers who pool their efforts, economic and logistical resources to strengthen the coffee sector in a given region. These cooperatives enable small producers to consolidate their business, negotiate better margins with exporters, and gain international recognition and visibility.

Crema - n.f. More commonly called "foam," it's simply the layer that covers a nice espresso, which actually results from the dissolution of carbon dioxide 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, but with a different density and color.

Cupping - nm The standardized tasting method for all coffee professionals, exporters, importers, and roasters. Cupping allows for the evaluation of a coffee's intrinsic quality through a precise and rigorous protocol. It is used at every stage of the supply chain to rate, select, or even control coffees. Celsius. "Cupping" (yes, it's a common anglicism in the industry) coffee samples for selecting its range, upon delivery of green coffees , and after roasting to ensure that the coffees meet its quality standards.

In practice, cupping involves grinding coffee in glasses or bowls, pouring boiling water over it (immersing the grounds ), waiting a while, and then breaking the crust formed by the particles suspended in the hot water. This is followed by a sensory and gustatory analysis to characterize the coffee: perceived aromas, acidity, sweetness, body, balance, aftertaste, and any defects. This exercise requires maximum concentration to perceive all the subtleties of the coffees being analyzed.

Pulping - nm This is the process of separating the skin and pulp of the coffee cherry from the bean. It can be done manually or mechanically (the latter being the norm today). It is a step common to both washed and natural processing methods. However, it does not occur at the same point in the process.

Direct trade - nm It is a contract, a relationship of trust established between a coffee producer and a roaster , without going through an exporter/importer (at least not for the selection of products and the final negotiation).

Direct trade ensures complete traceability of coffee and fair compensation for the producer. However, it is difficult for a young roastery to work exclusively through direct trade due to time constraints and limited volumes. Furthermore, this practice is simply impossible in some countries with challenging political situations.

Extraction - n.f. A word very often used in the world of coffee to refer to the act of brewing, quite simply. The final step before the eagerly awaited tasting and the playground of baristas, this process can transform the most delicious coffee beans into an awful brew. The term "extraction" refers to the process of extracting the aromatic components of ground coffee from the water: this can be done by pressure in espresso, by immersion in a French press, or by filtration in the case of a V60. Over-extraction occurs when too many aromatic components are extracted from the coffee, while under-extraction occurs when the water does not extract enough.

Filter - nm In the world of coffee, it can take many forms: a metal basket for espresso, and various shapes of paper sheets for gentler methods . It simply serves to separate the larger coffee particles from the beverage you are about to enjoy.

Flavor - n.f. From the English "flavor," this term refers to a blind spot in the French vocabulary and can be translated as the set of olfactory, gustatory, and tactile sensations experienced when tasting food. It thus encompasses the smell, taste, and texture of the tasting and is commonly used during cupping sessions .

Extraction group - nm This is the water inlet of a coffee machine to which the portafilter is connected. It is at this point that the hot water arrives under pressure in order to "impact" the coffee puck and extract its aromas.

Professional coffee machines generally have between 1 and 3 groups, depending on the volume of business in the establishment.

Kettle - n.f. It's a kettle. It's one of the key elements for proper coffee extraction . Gooseneck kettles are the most commonly used and best suited for preparing filter coffee. They ensure a uniform pour, controlling the flow and trajectory for optimal extraction of the coffee's aromas.

Latte art - nm It is the art of creating designs on milk foam: hearts, tulips, rosettas or other graphic representations have now become a standard presentation when ordering a milk drink in a coffee shop .

Marc - nm This is the residue of the ground coffee, soaked with water after extraction. It can be reused in various forms: natural fertilizer, compost, or even as a base for cosmetic products.

Gentle brewing methods – or "slow coffee" – stand in contrast to espresso, which is typically gulped down in a few sips. A true ode to slowing down, these methods, whether "gentle" or "slow," bring us back to the flow of coffee by gravity or immersion, sometimes with a touch of manual pressure (Aeropress). The most well-known of these methods in France remains the electric drip coffee maker, which has since been largely replaced by capsule machines. Rest assured, when we recommend these methods, we're not asking you to dig out your old coffee maker from the cupboard, but rather to explore the many ways to elevate your specialty coffee : V60, Chemex, French press, Aeropress, and so on. There's something for every taste and budget; the main requirement is to take the time to enjoy the process.

Coffee grinder - nm . This is the tool that transforms coffee beans into ground coffee, of varying coarseness. Without a grinder, it would be difficult to dissolve coffee in water because the surface area would be insufficient. Grinders come in different shapes and are designed for different types of preparation.

Grind - n.f. This is the name given to roasted coffee when it is ground. The grind size, essential for producing good coffee, is adjusted according to the chosen extraction method. It should be fine for espresso and rather coarse for gentler methods .

Mucilage - nm This is the viscous coating attached to the parchment that surrounds the coffee bean. This mucilage activates the fermentation process (only in washed and semi-washed methods ) and naturally decomposes, in a phenomenon similar to that of wine, with the sugars transforming into alcohol upon contact with the yeasts.

SCA rating - nf or "SCA score". It's common to see a rating on specialty coffee packages (including ours), or on coffee shop chalkboards: for example, "85+" or "82-83". This refers to a score out of 100, certified by the SCA , which evaluates, or rather has evaluated by Q-Graders , the beans based on 10 criteria: aroma, flavor, aftertaste, acidity, body, uniformity, balance, purity, sweetness, and overall impression. Any defects will be sought out and will lower the score to arrive at a total of 100. To give you a sense of scale, a coffee is considered "specialty" when its rating is above 80, and a coffee with a rating above 90 is rare and exceptional. It's a useful benchmark, both for professionals in the field and for enthusiasts, but it's important to form your own opinion about the coffees you taste. 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 reveal different facets and improve or deteriorate since the time it was evaluated. Our advice, therefore, is this: you can use SCA scores as an indicator, but above all, form your own opinion about the coffees you taste. Flavor appreciation is personal, and the best way to enjoy coffee is to listen to your senses!

WDT Tool - nm 'Weiss Distribution Tool', named after its inventor John Weiss in 2005. This tool is increasingly popular among baristas , as it breaks up clumps of coffee grounds in the portafilter (for espresso) and distributes them more evenly. The tool consists of a handle with several thin needles (usually acupuncture needles) inserted into the handle and can be used before tamping the grounds.

Parchment - n.f. This is the hard outer layer that surrounds and protects the bean inside the coffee cherry . It protects the bean and is removed after the fermentation process, just before the green coffee is exported. There are often parchment remnants on the bean; some is removed during roasting , while some remains and will be ground off when the coffee is milled before extraction. This only marginally impacts the taste .

Percolator - nm The machine that allows coffee to be extracted by filtration and more precisely under pressure, like the manual espresso machines that we see in bars, restaurants and breweries.

Portafilter - This is the magnifying glass-shaped tool that we've all seen a server use in a bar or restaurant. As its name suggests, it holds the metal filter used to prepare espresso. The handle is long enough to allow the portafilter to be screwed onto the brewing unit , creating a tight seal between the filter and the hot water supply .

Pre-infusion - Used for both gentle brewing methods and espresso, pre-infusion is often essential for obtaining quality coffee. A relatively small amount of hot water is infused with the ground coffee at low pressure (including for espresso). This has several advantages: it releases the carbon dioxide contained in the grounds, thus stabilizing the coffee bed before more hot water is added, whether under pressure or not.

First crack - or "first crack," is a term specific to coffee roasting . During roasting, once the Maillard reaction and caramelization have occurred, the beans have lost the vast majority of their water. However, water vapor (H2O) remains inside the beans, which will be released abruptly under pressure, along with carbon dioxide (CO2). The name "crack" simply comes from the sound made by the beans at this moment, which is carefully observed by the person in charge of the roasting process.

Following this crack comes the development phase, which will determine the aromatic profile of the coffee (light or dark roast).

Anaerobic Process - This fermentation process is now sought after by some specialty coffee enthusiasts, and many coffee producers are adopting it for processing certain micro-lots. The anaerobic process involves trapping the coffee in a container, deprived of oxygen and saturated 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 in order to develop only the subtle aromas linked to the enzymes and not the alcoholic compounds that ultimately transform the coffee into vinegar.

Washed process - also called "wet method", this is one of the most common drying processes, especially used in rainy areas or more precisely not used in arid areas / during certain periods of the year.

This method involves mechanically depulping the cherries immediately after harvesting, then immersing the berries in vats of water at a maximum temperature of 40°C. In this water, the remaining pulp andmucilage activate the fermentation process. Next, the berries are cleaned in sluice gates and agitated with rakes to remove any remaining pulp . Finally, the berries are placed 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 through natural processes . Unfortunately, this requires a significant amount of water (nearly 20 liters per kg of cherries), which explains the numerous ongoing research projects aimed at reducing this resource consumption.

Natural Process – also called the "dry method," this traditional method involves drying the coffee beans after harvesting, leaving the cherry intact to activate fermentation using the pulp and its natural yeasts. The coffee is sun-dried 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, leaving only the coffee beans. This method tends to preserve more sweetness and roundness and is less water-intensive than the washed or honey process .

Semi-washed process - nm Also called "honey method" or "pulped natural" in Brazil, this hybrid drying method is a combination between washed and natural processes.

It involves pulping the coffee cherries (like washed coffees) and then partially removing themucilage (the thin, viscous membrane ). The more mucilage is removed, the closer the coffee will be to a washed coffee ("white" and "yellow" honey); the less is 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 fermentation process.

This process is still experimental and requires further knowledge about fermentation methods, in order to control the development of good components and avoid undesirable ones, at the risk of the coffee being transformed in the worst possible way.

Single origin - n.f. These terms are generally used to describe coffee from a single producing region, as opposed to blends or commodity coffees without geographical indications. It reveals the specific characteristics of the terroir, the coffee varieties cultivated, and the farming methods of the producers. This generally goes beyond simply mentioning the country, as is the case with specialty coffees, where the focus is on producing regions, farms, and producers.

Q-Grader - nm A Q-grader is a qualified coffee taster who evaluates coffee according to the Specialty Coffee Association 's 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 administers the Q-grader exams and certifications. This standard was created in 2003, and there are currently two types of Q-grader certifications: Arabica Q-grader and Robusta Q-grader. According to the CQI, Arabica Q-grader is graded by the Specialty Coffee Association of America (SCAA), while Robusta Q-grader is evaluated and rated by the Uganda Coffee Development Authority (UCDA).

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 evaluates canephora coffee to see if it passes the "premium coffee" assessment. Q-grading itself is an evaluation of coffee quality through tasting—smelling and tasting the coffee. The coffee rating is based on several factors, including aroma, flavor, and acidity. Coffee must score above 80 points to achieve "specialty quality. " It can then be further classified as "very good," "excellent," or "exceptional" depending on the final score.

Quaker - nm You may have already found unusually light-colored beans in your coffee bags, leaning more towards yellow than the usual light brown. These are probably Quaker beans. They are more common in natural coffees because the washed method tends to separate them, as their lack of density causes them to float. These are beans that didn't contain enough sugars to caramelize during roasting , and therefore didn't develop the color and aromas similar to other beans. Having tasted them regularly at Celsius, we can assure you they are nothing like normal coffee beans: a taste of dried-out puffed rice awaits you, and can spoil an entire cup of coffee. We therefore advise you to remove them before grinding your beans to avoid ruining your brew. Furthermore, don't blame your favorite roaster if you find some Quaker Oats in your coffee bags; it's quite normal, and it would be difficult for us to remove them all. However, if you find an unusually high number, don't hesitate to let them know directly. It's also normal that you don't have to sift your beans before each cup of coffee.

Maillard reaction - n.f. This reaction is well known to cooks, particularly for cooking meats. It is actually a series of reactions that significantly affect the color and aroma of food. In short, it involves the creation of new molecules from the proteins and sugars contained in the food in question. Applied to green coffee, this reaction turns the bean yellow during roasting and releases characteristic aromas. It is estimated that the number of aromatic molecules increases from an average of 250 in green coffee to over 800 in roasted coffee. Caramelization then occurs.

Robusta - nm One of the varieties of the species Coffea canaephora , and representing the vast majority (to such an extent that the two are often considered synonymous). It is the second most cultivated "species" in the world. (see article " difference between arabica and robusta ").

Coffee rust - n.f. One of the main enemies of the coffee tree , a fungus that develops on the leaves during the rainy season and causes orange spots, impairing photosynthesis and the proper development of the tree and its fruit. Some coffee varieties are more resistant to coffee rust than others, and their cultivation is therefore favored.

SCA - nf The Specialty Coffee Association is a non-profit organization whose mission is to support and promote the global specialty coffee community. It comprises thousands of coffee professionals, from producers to baristas worldwide. Among other things, it is responsible for numerous training programs related to the world of specialty coffee, the SCA ratings, trade shows, and the annual competitions held to identify the best in the field.

Second crack - nm When the development time has been (too) long, a second crack can occur. This time, the oils contained inside the coffee beans will be released and burn their surface. This type of roasting is called 'dark roast', 'Italian roast', or 'French roast' and is identifiable by the oily and very dark appearance of the beans.

The second crack will very rarely be experienced by specialty coffee roasters (with a few exceptions), because it tends to give the coffee roasted aromas and thus homogenize the flavors of the bean.

A coffee washing station (n.f.) is a set of facilities that process coffee, from receiving the harvest to packaging the finished coffee. These stations can be integrated into the farm or cooperative if the latter is large enough and has sufficient financial resources. Otherwise, it brings together a multitude of small producers who collect their harvest at the station for processing.

The tamper — also (though rarely) called a "tamper"—is the barista 's go-to tool, essential for extracting espresso. The tamper is used to compact the ground coffee in the filter, compressing and evenly distributing the coffee so that the puck offers sufficient resistance to the hot, pressurized water that will strike it. This is because the water will always take the easiest and least compact path through the coffee: if the grind isn't homogeneous or dense enough, the water will rush through gaps (called "channeling"). The result will be coffee that is under-extracted in some areas and over-extracted in others. In the cup, you'll get undesirable aromas and an unbalanced flavor: too much acidity, too much bitterness, or even burnt aromas. The tamper is therefore a formidable weapon against this phenomenon and can be used in conjunction with a WDT (Warm-Drying Tool) for greater precision.

Coffee roaster - n.m. This is (unfortunately for us) both the artisan who roasts the coffee and the machine with which they roast. To avoid confusion, we sometimes refer to it as a 'roasting machine'. This machine consists of a combination of an oven and a washing machine in drum models (the most common for small specialty coffee roasters). High precision is now possible thanks to recent models and their accompanying software, which partly explains the increasing quality of coffee over the last two decades.

Roasting - n. The art of cooking coffee beans to reveal their full aromatic range. Unlike cooking, where it's enough to monitor the temperature and cooking time, the roaster must constantly monitor their screen and adjust the machine's parameters to refine the roasting profile.

Each coffee is different and requires "test" roasts to optimize the settings. The goal for most roasters is to reveal the aromas hidden in the green bean, not to force flavors specific to the roasting process.

We are therefore talking about:

• Light roasts are a modern style that leaves some acidity in the coffee, avoiding bitterness. This style is particularly well-suited to filter brewing methods (V60, Chemex), and is very common in Northern Europe, for example.
• Dark roasts are characterized by coffees exhibiting smoky, toasty notes. This style is primarily used for espresso, as it offers more body, but can inhibit the expression of terroir when too dark. It is quite common in Western Europe (France, Italy, Portugal).
• Medium roasts , which is simply the middle ground, the balance that allows for a certain body without revealing too many smoky notes.

Coffee Processing - nm Many words are used to describe coffee processing: process, method, etc. Processing does not refer to a generous application of fertilizer or the addition of additives, but rather consists of a series of steps involving drying the coffee to activate fermentation. This fermentation can be controlled with water ( washed method ) or with air ( dry method ) and allows the bean to be extracted from the fruit, significantly influencing the coffee's aromatic profile.