Methods

Airpot

A container in which coffee is poured into after brewing in order to maintain it's temperature without burning. Traditionally used in the food service channel.

All Method Grind

Coffee which is ground slightly coarse in order to work in all types of coffeemakers. Usually used in mainstream coffees.

Altura

Spanish for "heights". It describes coffee that has been high grown.

Aquapulp

Term for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing.

Automatic Filter-Drip Coffee Makers

Today's most common brewing method. Coffee brewers automatically heat and measure water into a filter and filter receptacle containing the ground coffee.

Bamboo Filters

Coffee filters made from minimally 60% bamboo, a naturally renewing resource.

Barista

Italian term for a skillful and experienced espresso bar operator.

Basket Filter

Round shaped paper filter with a flat bottom and fluted sides. Used in electric coffeemakers, typically priced at under $50, with "basket-shaped" filter holder.

Batch Roaster

A machine which roasts a given quantity or batch of coffee at one time.

Bird-friendly

Used almost interchangeably with "shade-grown." The shade trees that protect the coffee plants from the sun provide shelter for migrating birds. In turn, the birds help control insects on the coffee plants.

Blend After Roast (BAR)

The process whereas each bean type within a blend is roasted to it's optimum for development and then blended prior to packing. This is opposed to "Blend Before Roast" where all bean types are blended in the green form and then roasted together.

Brew

The process of coffee extraction via heated water in contact with ground coffee.

Brew Head

The fixture protruding from the front of most espresso machines Brickpack Ground coffee vacuum packed in foil packaging. End product resembles a hard brick. If soft, package has a leak and is letting oxygen back in to contact with the coffee.

Burr Grinder

Also known as a Burr Mill. Coffee grinder with two shredding discs or burrs that can be adjusted for maximum effectiveness.

Capsule

A plastic cylinder that holds ground coffee and is placed in certain types of single serve coffeemakers.

Certified Organically Grown

Refers to coffee beans that are grown and processed according to a rigorous set of guidelines that are monitored at each stage by an independent certifying agency. The guidelines specify the type of allowable inputs of organic fertilizers, integrated pest management, and other organic weed and fungus controls.

Chaff

Chaff is paper-like stuff that appears through the roasting process. These little brown flakes are fragments of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after processing has been completed. Roasting causes these bits of skin to lift off the bean.

Chiapas

A coffee-growing state in southern Mexico. At their best, Chiapas coffees display the brisk acidity, delicate flavor, and light to medium body of the better-known Mexican coffees of Oaxaca and Vera Cruz States.

Clean

A coffee cupping term describing a coffee sample that is free from flavor defects. It has a clear and refined texture in the mouth; opposite of dry.

Cold-Water Method

A brewing method in which ground coffee is soaked in a small amount of cold water for approximately fifteen minutes. The grounds are then strained out and the resulting coffee is stored and mixed with hot water as needed. This method produces a low-acid, light-bodied cup of coffee that some find delectable and others find tasteless.

Cone Filter

Conical shaped paper filter with a tapered bottom and crimped sides. Used in higher end electric coffeemakers with "cone-shaped" filter holder. Shape considered to be superior to traditional "basket" filters due to improved coffee saturation. Course Grind Easily depicted by large chunks. Used predominantly in percolators, urns and open-pot brewers. Allows very slow flavor extraction.

Crimping

Used to attach ends of cone filter paper without the use of adhesives. Process includes embossing paper to fuse multiple layers together via engraved metal embossing dies, extreme pressure, and or heat.

Cupping

A procedure used by professional tasters to perform sensory evaluation of samples of coffee beans. Tasting wine is called "tasting", while tasting coffee is called "cupping".

Decaffeination Process

Coffees are decaffeinated in the green state, currently by one of four methods: direct solvent method, indirect solvent method, water only method or carbon dioxide method.

Degassing

A natural process in which recently roasted coffee releases carbon dioxide gas, temporarily protecting the coffee from the staling impact of oxygen.

Demitasse

A French term meaning 'half cup'. It is a small, half size cup used for serving espresso.

Demucilage

A term for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in machines.

Dilution

Adding water to coffee during or after the brewing process to adjust the beverage strength or yield.

Disc Coffee Filter

Designed specifically for use in percolator-style coffeemakers. Round shaped paper coffee filter designed to trap bitter coffee grounds and sediment during the brewing process.

Doser

A spring-loaded device on specialized espresso grinders that dispenses single servings of ground coffee.

Double Picked

The process whereas the coffee has been subjected to hand picking twice rather than once to remove imperfect beans, pebbles, and other foreign matter.

Drip Grind

The most prevalent in supermarkets. Matches well with electric drip and basket brewers. Allows for good saturation in basket brewers.

Espresso

Used to describe both a roast of coffee and a method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee. Traditional Italian coffee cordial, enjoyed afternoons and evenings: 1 1/2 ounces of pressure brewed coffee, served in a demitasse cup. The essence of coffee. Espresso is meant to be savored, with the bittersweet flavors coating one’s tastebuds.Comes from the Latin word "Expresere" which means, "to press out."

Espresso Grind

Powder-like grind allows for instantaneous extraction, flushing oils, flavor and the essence of the coffee into the cup.

European Preparation

Used to describe coffee from which imperfect beans, pebbles, and other foreign matter have been removed by hand.

Extra Fine Grind

Specially designed for cone coffee brewers to allow for higher extraction Extraction Removing coffee flavoring materials, soluble solids from roasted and ground coffee through contact with water.

Fair Trade Coffee

Coffee that has been purchased from farmers at a "fair" price as defined by international agencies.

Filter Method

Any brewing method in which water filters through a bed of ground coffee. Also describes drip method brewers utilizing a paper filter to separate grounds from brewed coffee. Fine Grind Designed for Neapolitan drip pots and cone shaped coffee brewers.

Frac Pack

Coffee packed in small soft foil bags which typically make only one 10 cup pot. Fracs (short for fractional) are the most common package type within the food service industry. Some are also sold in the grocery channel. Typically shelf life is only 3 to 4 months so it is common that product tastes stale when purchased.

French Press

Brewing method that separates spent grounds from brewed coffee by pressing them to the bottom of the brewing receptacle with a mesh plunger. Also referred to as a plunger pot.

Fresh

Opposite of stale. Applies to roasted coffees. It usually applies to recently manufactured coffees and teas and those which have not been on the shelf so long as to become stale.

Frother

Electric or battery operated hand held device that froths milk for cappuccino. Also, the steam wand used for the same purpose that is attached to some coffeemakers.

Full-City Roast

Term for coffee brought to degrees of roast somewhat darker than the traditional American norm, but lighter that the classic dark roast.

Fully Automatic

Coffeemakers that with one push of the button grind the whole bean coffee, initiate the brewing process, and then pour brewed coffee into a single cup. Higher end machines also steam milk for cappuccino's and latte's.

Grading

"The criteria used for grading coffee beans include, but are not limited to 1) Number of physical defects in a sample of beans. For example, black, broken or cracked beans, stones and sticks; 2) Altitude of the coffee growth; 3) Age of the beans; 4) Cup flavor characteristics ".

Green Coffee Processing

Cherries are ripe when they have reached a bright red color. At this point, you may either dry- or wet process them. The wet (washed) method, primarily used for Arabica's, uses a hulling machine to remove the beans from the cherry and completes the cleaning stage with water. Wet processed coffee has greater acidity and a clean flavor, and is free from undesirable elements. The dry (unwashed) method involves drying the entire fruit in the sun before removing the beans from the pulp. It is commonly used in countries where sufficient water is not available, such as Brazil and Ethiopia. Dry processed coffees have a heavier body and can develop an off-taste or be inconsistent.

Grinder

Grinds whole bean coffee. There are basically two different types of grinders for home use. One works with blades and is less expensive, but because it does not grind beans uniformly, it is generally best for use with manual and automatic drip coffeemakers with paper filters. The other type has burrs, like commercial grinders, that grind more uniformly and are thus suited for use with any type of coffeemaker.

Hard bean

The term often used to describe coffees grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown above 4,500 feet is referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower-maturing fruit and a harder, less porous bean. Hard bean coffees are traditionally excellent in quality.

Harrar

The best of the dry-processed coffees of Ethiopia grown in eastern Ethiopia near the city of Harrar. Usually light-bodied, but fragrant with complex fruit or floral-toned acidity.

Harvesting

Harvesting methods primarily depend on flowering cycle and terrain. There are three harvesting methods: Selective (or individual) picking of the ripe cherries is used primarily on farms producing high grade Arabica's, because only the ripe cherries are picked. Strip Picking removing all cherries from the branch in one rapid movement. This is not a desirable method of harvesting, because cherries which are at different stages of ripening are picked. Mechanical Harvesting (agitating trees with machines) has limited application, because it requires relatively level terrain and long, even rows of trees.

Heavy

A moderately high level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts.

High Grown

Coffee grown at altitudes of 3,500 feet above sea level or higher.

Hydrolyzed

Refers to conventional type of instant coffee having an undesirable acidity due to treatment. Generally associated with over-extraction.

Indian Monsooned Malabar

Extremely low acid coffee, complex flavored bean, created by leaving Mysore beans out in open silos during the Indian monsoon season. Malabar is a region in India.

Intensity

A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee. J Java Java coffees are grown on large Indonesian farms or estates, operated by the government, and are wet-processed using modern methods.

Low Acid

Coffee that has gone through a process to reduce or eliminate it's ph acid content. Products produced for those consumers that suffer from acid sensitivity or acid reflux.

Macchinetta

A relatively inexpensive, traditional Italian coffeemaker that delivers coffee by boiling water and creating enough steam pressure to climb through the grounds. The higher water temperature causes the cup to be strong but somewhat thin and bitter, by comparison to espresso produced by the pump variety of machines.

Manual

A non-electric coffeemaker that utilizes a "pour-over" method for coffee brewing process. Viewed by traditionalists as the superior method for coffee extraction, near boiling water is poured over ground coffee contained in a cone-style filter. Process creates turbulence which evenly soaks and distributes the ground coffee which then drips through a paper filter that traps sediments and oils.

Mature Coffee

Coffee held in warehouses for two to three years. Mature coffee has been held longer than old crop coffee. Usually provides a flavor that is not favorable.

Milling

The mechanical removal of the dry parchment skin or the entire dried fruit husk from wet-processed coffee beans.

Minibrick

Smaller version of a brickpack. Vacuum packed in foil packaging. The small hard package is typically produced in a size that only makes one 10 cup pot of coffee.

Monsooned Coffee

Dry-processed, single-origin coffee from southern India deliberately exposed to monsoon winds in open warehouse to increase body and reduce acidity.

Natural Brown Paper

Coffee filter paper made from unbleached pulp with no bleaching agents added.

Neapolitan Macchinetta

A style of drip method brewer in which the ground coffee is secured in a two-sided strainer at the waist of the pot between two closed compartments. The brewing water is heated in one compartment, then the pot is flipped over, and the hot water drips through the coffee into the opposite compartment.

Nitrogen Flushed

A process that utilizes nitrogen to remove the oxygen from packaged coffees in order to preserve it's freshness.

Open Pot Method

A brewing method in which the ground coffee is steeped (not boiled) in an open pot, and separated from the brewed coffee by settling or straining.

Organic Coffee

Coffee that has been grown and processed without the use of pesticides, herbicides or other chemicals.

Oxygen Cleansed Paper

A cleaning process of pulp that typically involves the use of peroxide compounds. Oxygen is released by these compounds which accomplishes the cleansing and color removing action.

Paper Filters

Disposable coffee filters made from paper. Can be cone or basket shaped. Considered superior to permanent filters due to its ability to trap coffee oils and sediments. In addition to improving flavor, some scientific studies have indicated that trapping these oils and sediments decrease level of cholesterol in coffee.

Past Crop

Coffee that is sold for processing more than a year after it was harvested. Typically flavor has off notes and is sold at a discount for blending into mainstream and institutional coffees.

Percolation

A method of coffee brewing in which hot water filters down through a bed of ground coffee.

Permanent Filter

A reusable "sieve" made from plastic and/or metal. Must be washed after each use. Unlike disposable paper filters, does not trap all sediments and oils from coffee.

Piston Machine

An espresso machine that uses a piston operated by a lever to force brewing water at high pressure through the compacted bed of ground coffee.

Polishing

An optional procedure at the end of coffee processing in which the dried, shipment-ready beans are polished to remove silverskin and improve their appearance. Polishing does nothing to help flavor and often alters the taste, therefore most specialty coffee buyers do not encourage this practice.

Pump Machine

An espresso machine that uses a pump to force high-pressure brewing water through the compacted bed of ground coffee.

Pyrolysis

The temperature (around 465F/240C) at which chemical changes in roasting coffee beans cause them to emit their own heat, thus raising the temperature of the roasting chamber.

Semi-Dry Processed

Coffee prepared by removing the outer skin of the coffee fruit and drying the skinned coffee with the sticky mucilage and the inner skins still adhering to the bean.

Shade Grown

Refers to coffee trees that are interspersed with various species of trees that intermittently protect the coffee from the direct rays of the sun.

Shelf Life

The amount of time a packaged coffee has from the time it was packed to the time it begins to taste stale. Traditionally, canned and brickpack coffees have a shelf life of 18 to 24 months. Nitrogen flushed bagged coffees typically have a shelf life of between 12 and 18 months.

Silverskin

The thin, innermost skin of the coffee fruit. It clings to the dried coffee beans until it is either removed by polishing or floats free during roasting.

Single Serve

Generic term for coffeemakers that brew one cup of coffee at a time. Most popular single serve machine for the home utilizes coffee "pods". Most institutional single serve machines utilize coffee "capsules".

Single-Origin

Unblended coffee from a single country, region, and crop.

Sivetz Roaster

A type of coffee roaster named after inventor Michael Sivetz. A roasting apparatus that works like a giant popcorn popper by utilizing a column of forced hot air to simultaneously agitate and roast green coffee beans. Also known by the generic terms Fluid Bed Roaster, Fluidized Bed Roaster, and Air Roaster.

Sock

Usually made of cotton and looks like a sock. Coffee is placed inside it and infuse in hot water. This method seems to be preferred in South American countries

Soft Bean

Coffee grown at relatively low altitudes (under 4,000 ft). The lower altitudes and consequently warmer temperatures produce a faster maturing fruit and a lighter, more porous bean.

Steam Wand

A small, protruding pipe on most espresso machines that provides steam for the milk-frothing operation. Also known as a nozzle, piper or stylus. Strength The ratio of ground coffee to water.

Sun Drying

The process of drying coffee directly after picking or after fruit removal, by exposing it to the heat of the sun by spreading and raking it in thin layers on drying racks or patios.

Sustainable agriculture

A very broad term referring to farming practices that emphasize the long-term health of the soil and the environment. Sustainable agriculture methods include erosion control, composting, shading and biological pest control.

Swiss Water Process

A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.

Tamper

In espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket.

Thermal Block

A system for heating water in espresso brewers that uses coils of pipe enclosed inside a heating element or hot water tank.

Traditional Process

A group of decaffeination methods that use solvents to remove caffeine from green coffee beans.

Turkish Coffee

Coffee ground to a powder, sweetened, brought to a boil, and served with the grounds.

Urn

Large size percolator which is often used at banquet halls, motel lobbies, and large events. Typically, these appliances are capable of making from 30 to 100 cups of coffee, depending on the size of the urn.

Vacuum Packed

Process in which oxygen is removed from a package by drawing out atmosphere, leaving only the natural gases emitted from the coffee. The more oxygen drawn out of the package, the longer the coffee's shelf life will be.

Vacuum-Filter Method

A brewing method that differs from other filter methods in that the brewing water is drawn through the ground coffee by means of a partial vacuum.

Viennese Coffee

Coffee brewed by the drip or filter method from a blend of coffee brought to a degree or darkness of roast called Viennese Roast; also refers to brewed coffee of any roast or origin topped with whipped cream.

Wet-Processed Coffee

Coffee prepared by removing the skin and pulp from the bean while the coffee fruit is still fresh. Most of the world's coffees are processed by the wet method, which generally intensifies acidity.

Whole-Bean Coffee

Coffee that has been roasted but not yet ground.

Wrap Coffee Filter

Designed specifically for use in percolator style coffeemakers. Square shaped paper coffee filter designed to be folded and encompass coffee grounds during the brewing process.