Coffee vocabulary.

The world of coffee, especially specialty coffee, is complex. Its vocabulary, like that of wine, can seem technical and even nebulous at first glance.

This glossary isn't intended to teach you terms that will help 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 ultimately be able to put words to practices, extraction methods, tools, or even be able to describe a coffee when you taste it.

Anaerobic - nf This is a fermentation process that is now sought after by some specialty coffee aficionados, and many coffee producers are adopting it to work with certain micro-lots. The anaerobic process involves trapping the coffee in a container, without oxygen and loaded with carbon dioxide. This technique, thanks to the activation of certain microorganisms and yeasts, develops fruity and complex notes in the coffee. This process remains complex to master, however, in order to develop only the subtle aromas linked to the enzymes and not the alcoholic compounds that end up transforming the coffee into vinegar.

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

Barista - nm This is the coffee specialist, like the sommelier for the world of wine. He has the difficult task of extracting the beans optimally, according to the customers' request: espresso, filter coffee or even cappuccino. He must have both a technical background based on theory and a lot of practice: a perfect knowledge of how the machines work, the origins and behavior of different coffees as well as the effects of roasting on them. The term "barista" is widely misused today, attributed to anyone behind a bar serving coffee, but it is an extremely technical profession that deserves all our admiration.

Blend - nm Or "assembly", this is a coffee that includes several distinct origins to combine the aromas, like a florist who will assemble different flowers to create a harmonious composition. This assembly can be carried out at different stages of production: planting, harvesting, roasting , bagging, etc.

Coffee Exchange - nf Coffee has been a commodity bought and sold by the Bourse du Commerce since 1892. Arabica is listed on the New York Stock Exchange and Robusta on the London Stock Exchange. Like any agricultural commodity, it fluctuates daily, in line with economic, climatic, and geopolitical uncertainties. Specialty coffee has freed itself from this stock market index (although influenced during major fluctuations) to remunerate coffee producers more fairly and at a level above market prices.

Spindle - nf It is a batch of coffee roasted in a single batch, a production unit. Each spindle is distinct and unique because each roast is different. We also speak of a "batch".

Commodity coffee - nm It represents 99% of the global market. It is everyday coffee, the kind purchased 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 an exceptional coffee, respecting standards of taste, work and sustainability throughout the chain, from the plant to the cup. ( see the dedicated article )

Green coffee - nm This is the coffee bean, when it has not yet been roasted. This green bean is the kernel of the fruit of the coffee tree . It is named thus before displaying its pretty dark brown color. This is the bean that we, roasters , will receive from the producers, and cook at the optimal temperature to reveal its natural aromas.

Coffee tree - nm The coffee tree, it is a tropical shrub of the Rubiaceae family (see article on the difference between arabica and robusta ), whose fruits are coffee cherries. It appreciates the shade of larger trees, hence the existence of forest coffees, and can measure up to 12 meters in height.

Caramelization - nf This is the roasting step following the Maillard reaction when roasting coffee. The principle is similar, but without the 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 famous brown color to the coffee beans, as well as an additional aromatic richness.

Cherry - nf It is the fruit of the coffee tree that contains the coffee beans. It is initially green then turns red, yellow or even pink depending on the variety when it is fully ripe, ready to be picked. This cherry is completely edible, and moreover enjoys a certain craze in the form of cascara, which is neither more nor less than the dried pulp of the cherry.

Channeling - nm Also translated as "preferential channels", this is a problem that is mainly encountered in the preparation of espressos and which negatively affects the result in the cup. It consists of the creation of channels within the cake, where the water will flow more than in the other areas, which will create over-extraction at the level of these channels, and under-extraction outside of these channels. This is a completely natural phenomenon (the water will always take the path that offers the least resistance) but which can be limited in our case by different tools ( tamper , WDT tool ) and processes ( pre-infusion , barista experience).

Coffee shop - nf Associated with cannabis for some, we refer in our various articles to establishments dedicated to coffee. There are one or more baristas , and many choices of coffee-based drinks, as well as some pastries in general.

Cooperative - nf These are groups of multiple farms and farmers, who pool their efforts, their economic and logistical resources in order to consolidate the coffee sector in a given region. These cooperatives give small producers the opportunity to consolidate their activity, negotiate better margins with exporters and gain international notoriety and visibility.

Crema - nf More commonly known as "foam," this is simply the layer that covers a nice espresso, which is actually the result of the carbon dioxide contained in the beans being dissolved 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 - nm The standardized tasting method for all coffee professionals, exporters, importers, and roasters. Cupping allows the intrinsic quality of a coffee to be assessed through a precise and rigorous protocol. It is used at all links in the chain to rate, select, or even control coffees. Celsius. "cuppe" (yes, it's a common Anglicism in the industry) coffee samples for the selection of its range, during the delivery of green coffees , and following roasting to ensure that the coffees meet its quality standards.

Concretely, cupping consists of grinding the coffee in glasses or bowls, pouring boiling water over it (immersion of the ground coffee ), waiting a certain time and then breaking the crust formed by the particles suspended in the hot water. A sensory and taste analysis follows 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 analyzed coffees.

Pulping - nm This is the action of separating the skin and pulp of the cherry from the coffee bean. It can be done manually or mechanically (now the standard). 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 intermediary of an exporter/importer (at least not for the selection of products and the final negotiation).

Direct trade ensures full traceability of coffees and fair compensation for the producer. However, it is difficult to work solely in direct trade as a young roastery , due to time constraints and limited volumes. In addition, this practice is simply impossible in some countries with difficult political contexts.

Extraction - nf A word very often used in the world of coffee to evoke the act of simply pouring it over. The last step before the long-awaited tasting and the barista's playground, this can transform the most delicious coffee beans into a vile beverage. The term extraction refers to the act of extracting the aromatic components of ground coffee into water: this can be by pressure in the espresso, by immersion for the French press or even by filtration in the case of the V60. We speak of over-extraction when we have obtained too many aromatic components from the coffee, and conversely under-extraction when the water has not extracted enough.

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

Flavor - nf From the English "flavor", this term designates a blind spot in the French vocabulary and can be translated as all the olfactory, gustatory and tactile sensations felt when tasting a food. It thus brings together the smell, taste and texture of tasting and is commonly used during cuppings .

Extraction unit - nm This is the water inlet of a coffee machine to which the filter holder is connected. This is where the hot water will arrive under pressure in order to "hit" the coffee cake and extract its aromas.

Professional coffee machines generally have between 1 and 3 groups, depending on the establishment's throughput.

Kettle - nf It's a "kettle" in English. It's one of the key elements for proper coffee extraction . "Swan-neck" kettles are the most commonly used and are suitable for preparing filter coffees. They ensure a uniform pour, controlling the flow rate and the trajectory taken for optimal extraction of coffee aromas.

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

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

Gentle methods - nm Or "slow coffee", come in contrast to espresso, swallowed in a few sips. A true ode to slowing down, whether "gentle" or "slow", these methods take us back to the flow of coffee by gravity or immersion, sometimes with light manual pressure (Aeropress). The best known of these methods in France remains the electric filter coffee maker, which has since been put on the back burner by capsule machines. Rest assured, when we recommend these methods, we are not asking you to dig out your old coffee maker from the cupboard, but to take an interest in the many ways to enhance your specialty coffee : V60, Chemex, French press, Aeropress, etc. There is absolutely something for all tastes and budgets, the main constraint is to give yourself the time to take the time.

Mill - nm Or "grinder". It is the tool that allows you to move from coffee beans to grinds , of varying sizes. Without a mill, it would be difficult to dissolve the coffee in water because the contact surface would be insufficient. Mills can take different forms and be dedicated to different types of preparation.

Grind - nf This is the name for roasted coffee when it is ground/crushed. The thickness of the grind, essential for producing good coffee, is adjusted according to the extraction method chosen. It should be fine for espresso and rather coarse for mild methods .

Mucilage - nm This is the viscous envelope 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 disintegrate naturally, in a phenomenon similar to that of wine, with the sugars which, upon contact with the yeast, transform into alcohol.

SCA rating - nf or "SCA score". It is common to see on specialty coffee packages (including ours), or on coffee shop slates, a rating: 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 on 10 criteria: smell, aroma, aftertaste, acidity, body, uniformity, balance, purity, sweetness and general impression. Any defects will be sought and lower the rating to reach a rating out of 100. To give you a scale, a coffee is said to be "specialty" when its rating is above 80, and a coffee with a rating above 90 is rare and exceptional. This is an interesting benchmark, both for professionals in the field and amateurs, but it is 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 on the part of the Q-Graders. In addition, depending on the type of roasting and the age of the beans ( green or roasted), the coffee can show several facets and improve or deteriorate since the moment it was evaluated. Our advice therefore: you can use the SCA scores as an indicator, but above all, form your own opinion on the coffees tasted. The appreciation of flavors is personal, and the best way to enjoy is to listen to your senses!

WDT Tool - nm For 'Weiss Distribution Tool', named after its inventor John Weiss in 2005. This is a tool increasingly popular with baristas , which helps break up lumps formed in the ground coffee in the filter holder (for an espresso) and distribute it more evenly in it. This tool has a handle and several fine needles (usually acupuncture needles) planted in this handle and can be used before tamping the ground coffee.

Parchment - nf It is the hard envelope 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 is often parchment residue on the bean; some is removed during roasting , some remains and will be ground when the coffee is ground before extraction. This only marginally impacts the taste .

Percolator - nm The machine that extracts coffee by filtration and more precisely under pressure, like the manual espresso machines seen in bars, restaurants and brasseries.

Filter holder - nm This is the magnifying glass-shaped tool that we have all seen a server wield in a bar or restaurant. It serves, as its name suggests, as a receptacle for the metal filter used to prepare an espresso. The handle is long enough to screw the filter holder onto the extraction unit and thus tightly connect the filter to the hot water supply .

Pre-infusion - nm Used for both gentle 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 ground coffee and thus stabilizes the coffee bed before receiving more hot water, under pressure or not.

First crack - nm Or "first crack", is a term specific to roasting . During the latter, once the Maillar reaction and caramelization have taken place, the beans have lost the vast majority of their water. However, there remains water vapor (H20) inside the beans, which will be suddenly released under pressure, as well as carbon dioxide (CO2). The name "crack" simply comes from the noise emitted by the beans at this moment, which is carefully observed by the person in charge of the roasting.

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

Washed process - also called "wet method", it 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 of 40°C, in which the remaining pulp andmucilage will activate the fermentation process. The berries are then cleaned in sluices and agitated with rakes to remove the 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 a pronounced acidity and a cleaner cup, generally with less body than coffee obtained by a natural process . This will unfortunately require a significant quantity of water (nearly 20 liters per kg of cherries), which explains the numerous research projects underway to reduce this use of the resource.

Natural process - also called "dry method", this traditional method consists of drying the coffee beans after harvesting, keeping the cherry intact to activate fermentation thanks to the pulp and the natural yeasts contained within it. The coffee is dried in the sun on concrete floors or raised beds until it reaches the target humidity level (between 11% and 13%). After about twenty days, the pulp is removed to keep only the coffee beans. This method will tend to retain more sweetness and roundness, and is less water-intensive than the washed or honey method .

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

It consists of pulping the coffee cherries (like washed coffees) and then partially removing themucilage (the thin viscous membrane). The higher the part removed, the closer we will get to a washed coffee ("white" and "yellow" honey), the lower it is, the closer we will get to a natural coffee ("red" and "black" honey). The beans are then dried directly on the patio, in the sun for several days to activate the magic of fermentation.

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

Pure origin - nf Or "single origin." This is the term generally used to refer to coffee from a single producing region, as opposed to blends or commodity coffees without geographical indications. It reveals the specificities of the terroir, the coffee varieties grown, and the producers' cultivation methods. This generally goes beyond simply mentioning the country in the case of specialty coffees, where we talk about 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 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 Q-grader exams and certifications. This standard was created in 2003, and today there are 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 graded by the Uganda Coffee Development Authority (UCDA).

The main job of an Arabica Q-Grader is to assess whether a particular Arabica coffee passes the quality control test as a " specialty coffee ," while a Robusta Q-Grader assesses canephora coffee to see if it passes the "premium coffee" assessment. Q-grading itself is an assessment of coffee quality through cupping—smelling and tasting the coffee. Coffee is graded based on several points, including aroma, flavor, and acidity. Coffee must score above 80 points to achieve "specialty quality." It can then be graded as "very good," "excellent," and "exceptional" depending on the final grade.

Quaker - nm You may have already found unusually light beans in your coffee bags, tending 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 have 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 are nothing like normal coffee beans: a taste of dried out puffed rice awaits you, and can affect an entire cup of coffee. We therefore advise you to remove them before grinding your beans to avoid spoiling your sweet beverage. Also, don't blame your favorite roaster if you find Quakers in your coffee bags; it's relatively normal and it would be difficult for us to remove them all. However, if you find an abnormally high number, don't hesitate to report it directly. It's also normal that you don't have to sift your beans before each coffee.

Maillard reaction - nf It is well known to cooks, particularly for cooking meat. It is actually a series of reactions that will significantly affect the color and aromas of food. It 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 we go from an average of 250 aromatic molecules for green coffee to more than 800 for roasted coffee. Then comes caramelization .

Robusta - nm One of the varieties of the species Coffea canaephora , and which represents the vast majority (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 - nf One of the main enemies of the coffee tree , 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 varieties of coffee are more resistant than others to orange rust, and their cultivation is therefore favored.

SCA - nf The Specialty Coffee Association is a non-profit organization dedicated to supporting and promoting the global specialty coffee community. It is made up of thousands of coffee professionals, from producers to baristas from around the world. It is behind, among other things, the many training courses related to the world of specialty coffee, SCA ratings, trade shows, and competitions organized each year to determine the best players in the field.

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

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

Washing station - nf is a set of infrastructures that allow the processing of coffees, from the reception of the harvest to the packaging of the coffee. These stations can be integrated into the farm or cooperative if it is of a significant size with sufficient financial resources. Otherwise, it brings together a multitude of small producers who aggregate their harvest at the station to process the coffee.

Tamper - also (but rarely) called "tamper", it is the baristas ' favorite tool, essential for extracting an espresso. The tamper is used to pack the ground coffee into the filter to compress it and distribute the coffee evenly, so that the cake exerts sufficient resistance to the hot water under pressure that will hit it. Because this water will always choose the easiest and least compact path through the coffee: if the ground coffee is not homogeneous or sufficiently dense, the water will rush into faults (called "channeling" in English). The result will be a coffee that will be under-extracted 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 counter this phenomenon, and can be coupled with a WDT tool for greater precision.

Roaster - nm 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 this as a 'roasting machine'. This machine is a combination of an oven and a washing machine on drum models (the most common for small specialty coffee roasters). Great precision is now possible thanks to recent models and the software that goes with them, which partly explains the increasing quality of coffees over the last two decades.

Roasting - nf The art of cooking coffee beans to reveal their full aromatic palette. Unlike roasting, where it would be sufficient to monitor the temperature and cooking time, the roaster must imperatively monitor their screen and vary the machine's settings in order to refine their roasting profile.

Every 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 and not to force flavors specific to the roast.

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