Arabica (Coffea arabica) —

a coffee species known for its smooth flavour, bright acidity, and complex aroma.

Commercial coffee —

mass-market coffee that does not meet specialty coffee quality standards.

Cultivar / Variety —

a specific botanical variety or cultivated type of the coffee plant.

a cross between two or more coffee varieties bred to combine desirable characteristics.

Robusta (Coffea canephora) —

a coffee species with higher caffeine content, a fuller body, and a more bitter flavour.

Specialty coffee —

high-quality coffee that scores 80 points or above on the SCA cupping scale.

Traditional Ethiopian varieties (Heirloom) —

traditional Ethiopian coffee varieties valued for their unique and distinctive flavour profiles.

Arabica (Arabica, Coffea arabica)

— a coffee species known for its smooth flavour, bright acidity, and complex aroma.

Commercial coffee

— mass-market coffee that does not meet specialty coffee quality standards.

Cultivar / Variety

— a specific botanical variety or cultivated type of the coffee plant.

Hybrid

— a cross between two or more coffee varieties bred to combine desirable characteristics.

Robusta (Coffea canephora)

— a coffee species with higher caffeine content, a fuller body, and a more bitter flavour.

Specialty coffee

— high-quality coffee that scores 80 points or above on the SCA cupping scale.

Traditional Ethiopian varieties (Heirloom)

— traditional Ethiopian coffee varieties valued for their unique and distinctive flavour profiles.

the seed of the coffee cherry, used for roasting and brewing.

Coffee cherry —

the fruit of the coffee plant that typically contains one or two coffee beans.

Cupping —

the sensory evaluation of coffee, assessing aroma, flavour, body, acidity, sweetness, aftertaste, cleanliness, and cup uniformity according to SCA standards.

Density —

the ratio of a bean's weight to its volume; an important indicator affecting roast consistency and cup quality.

Grading —

the process of evaluating coffee quality according to SCA standards, including assessment of bean size and defects.

Green coffee —

unroasted coffee beans prepared for roasting

Ground coffee —

roasted coffee that has been ground to the required particle size for brewing.

Moisture content —

the amount of water contained in a coffee bean, essential for stable storage and consistent roasting.

Primary defect —

a major defect in green coffee that significantly impacts flavour and overall quality.

Q-Grader —

a certified coffee quality evaluator trained under the Coffee Quality Institute (CQI) Q Grader programme to assess coffee through sensory analysis, identify defects, and describe flavour profiles.

Roasted coffee —

coffee beans that have undergone roasting and are ready for grinding and brewing.

Secondary defect —

a minor green coffee defect that is less critical to flavour but still affects the overall quality grade of a lot.

— the seed of the coffee cherry, used for roasting and brewing.

Coffee cherry

— the fruit of the coffee plant that typically contains one or two coffee beans.

Cupping

— the sensory evaluation of coffee, assessing aroma, flavour, body, acidity, sweetness, aftertaste, cleanliness, and cup uniformity according to SCA standards.

Density

— the ratio of a bean's weight to its volume; an important indicator affecting roast consistency and cup quality.

Grading

— the process of evaluating coffee quality according to SCA standards, including assessment of bean size and defects.

Green coffee

— unroasted coffee beans prepared for roasting.

Ground coffee

— roasted coffee that has been ground to the required particle size for brewing.

Moisture content

— the amount of water contained in a coffee bean, essential for stable storage and consistent roasting.

Primary defect

— a major defect in green coffee that significantly impacts flavour and overall quality.

Q-Grader

— a certified coffee quality evaluator trained under the Coffee Quality Institute (CQI) Q Grader programme to assess coffee through sensory analysis, identify defects, and describe flavour profiles.

Roasted coffee

— coffee beans that have undergone roasting and are ready for grinding and brewing.

Secondary defect

— a minor green coffee defect that is less critical to flavour but still affects the overall quality grade of a lot.

Acidity —

the brightness and liveliness of coffee, often expressed through citrus, berry, or fruity notes.

Body —

the tactile weight and texture of coffee on the palate, ranging from light to full-bodied.

Bouquet —

the overall combination of a coffee's aromas and flavour notes.

Clean cup —

the absence of off-flavours, taints, or defects throughout the tasting experience.

Coffee flavour wheel —

a visual tool used to classify and standardise the description of coffee's flavour and aroma characteristics.

Crema —

the dense golden-brown foam that forms on the surface of a properly extracted espresso.

Crust —

the layer of coffee grounds that forms on the surface during cupping before it is broken.

Flavour profile —

the overall description of a coffee's sensory characteristics, including acidity, sweetness, body, aroma, and flavour notes.

Slurp —

the cupping technique of forcefully drawing coffee into the mouth to evenly distribute it across the palate and enhance flavour perception.

Sweetness —

a desirable sensory attribute that balances acidity and bitterness, often associated with notes of honey, caramel, or cane sugar.

Timing —

controlling the duration of each stage of coffee tasting or brewing to ensure consistent evaluation.

Triangulation —

a sensory evaluation method in which the taster identifies the different cup among three samples.

Uniformity —

the consistency of flavour and aroma across multiple cups of the same coffee sample.

Acidity

— the brightness and liveliness of coffee, often expressed through citrus, berry, or fruity notes.

Body

— the tactile weight and texture of coffee on the palate, ranging from light to full-bodied.

Bouquet

— the overall combination of a coffee's aromas and flavour notes.

Clean cup

— the absence of off-flavours, taints, or defects throughout the tasting experience.

Coffee flavour wheel

— a visual tool used to classify and standardise the description of coffee's flavour and aroma characteristics.

Crema

— the dense golden-brown foam that forms on the surface of a properly extracted espresso.

Crust

— the layer of coffee grounds that forms on the surface during cupping before it is broken.

Flavour profile

— the overall description of a coffee's sensory characteristics, including acidity, sweetness, body, aroma, and flavour notes.

Slurp

— the cupping technique of forcefully drawing coffee into the mouth to evenly distribute it across the palate and enhance flavour perception.

Sweetness

— a desirable sensory attribute that balances acidity and bitterness, often associated with notes of honey, caramel, or cane sugar.

Timing

— controlling the duration of each stage of coffee tasting or brewing to ensure consistent evaluation.

Triangulation

— a sensory evaluation method in which the taster identifies the different cup among three samples.

Uniformity

— the consistency of flavour and aroma across multiple cups of the same coffee sample.

African raised beds —

elevated mesh drying tables that promote even airflow and sun drying, helping prevent spoilage and ensuring consistent drying.

Anaerobic —

a fermentation method in which coffee is processed in an oxygen-free environment, producing complex fruity and floral flavour characteristics.

Carbonic maceration —

a fermentation method in which coffee cherries ferment in a carbon dioxide-rich environment to create distinctive flavour profiles.

Coffee processing methods —

the main approaches used to process coffee after harvesting, including washed, natural, honey, anaerobic fermentation, carbonic maceration, and other techniques.

Extended / long fermentation —

a fermentation process lasting from one day to several weeks, used to develop a more intense and complex flavour profile.

Fermentation —

the biochemical process in which yeasts and bacteria break down sugars in the coffee fruit, influencing the final flavour of the coffee.

Honey —

a processing method in which part of the fruit's mucilage is left on the bean during drying, contributing sweetness and body.

Hulling —

the process of removing the parchment layer and other remaining outer coverings from dried coffee beans before grading or export.

Infusion —

the introduction of additional flavour or aromatic compounds during coffee processing.

Micro mills —

a small-scale processing facility located on or near a farm, allowing coffee to be processed, fermented, dried, and quality-controlled at origin.

Natural —

a processing method in which whole coffee cherries are dried intact, producing coffees with pronounced fruity and berry characteristics.

Parchment —

the protective parchment layer that remains around the coffee bean after processing until milling.

Thermal shock —

a controlled application of rapid temperature changes during processing to influence fermentation and stabilise flavour development.

Washed —

a processing method in which the pulp and mucilage are removed before drying, resulting in a clean and bright cup profile.

African raised beds

— elevated mesh drying tables that promote even airflow and sun drying, helping prevent spoilage and ensuring consistent drying.

Anaerobic

— a fermentation method in which coffee is processed in an oxygen-free environment, producing complex fruity and floral flavour characteristics.

Carbonic maceration

— a fermentation method in which coffee cherries ferment in a carbon dioxide-rich environment to create distinctive flavour profiles.

Coffee processing methods

— the main approaches used to process coffee after harvesting, including washed, natural, honey, anaerobic fermentation, carbonic maceration, and other techniques.

Extended / long fermentation

— a fermentation process lasting from one day to several weeks, used to develop a more intense and complex flavour profile.

Fermentation

— the biochemical process in which yeasts and bacteria break down sugars in the coffee fruit, influencing the final flavour of the coffee.

Honey

— a processing method in which part of the fruit's mucilage is left on the bean during drying, contributing sweetness and body.

Hulling

— the process of removing the parchment layer and other remaining outer coverings from dried coffee beans before grading or export.

Infusion

— the introduction of additional flavour or aromatic compounds during coffee processing.

Micro mills

— a small-scale processing facility located on or near a farm, allowing coffee to be processed, fermented, dried, and quality-controlled at origin.

Natural

— a processing method in which whole coffee cherries are dried intact, producing coffees with pronounced fruity and berry characteristics.

Parchment

— the protective parchment layer that remains around the coffee bean after processing until milling.

Thermal shock

— a controlled application of rapid temperature changes during processing to influence fermentation and stabilise flavour development.

Washed

— a processing method in which the pulp and mucilage are removed before drying, resulting in a clean and bright cup profile.

Blend —

a combination of two or more coffees created to achieve a specific flavour profile.

Decaf / Low-Caf —

coffee with most or part of its caffeine removed.

Estate coffee —

coffee produced entirely on a single farm under consistent quality control.

Grade —

the classification of coffee based on quality, bean size, and the number of defects.

Lot number —

the unique identifier assigned to a coffee lot for tracking and traceability.

Microlot —

a small, traceable batch of coffee sourced from a specific section of a farm and selected for its exceptional quality.

Origin —

the country or geographical area where the coffee was grown.

Picking —

the manual harvesting of ripe coffee cherries.

Single origin —

coffee grown within a single geographical region, reflecting the unique characteristics of its origin.

Sourcing —

the process of identifying, selecting, and purchasing coffee from producers or suppliers.

Terroir —

the combination of environmental factors, including climate, soil, and altitude, that influence a coffee's flavour and quality.

Traceability —

the ability to track a coffee's journey from farm to cup.

Yield —

the quantity of coffee produced by a specific farm, plot, or coffee tree.

Blend

— a combination of two or more coffees created to achieve a specific flavour profile.

Decaf / Low-Caf

— offee with most or part of its caffeine removed.

Estate coffee

— coffee produced entirely on a single farm under consistent quality control.

Grade

— the classification of coffee based on quality, bean size, and the number of defects.

Lot number

— the unique identifier assigned to a coffee lot for tracking and traceability.

Microlot

— a small, traceable batch of coffee sourced from a specific section of a farm and selected for its exceptional quality.

Origin

— the country or geographical area where the coffee was grown.

Picking

— the manual harvesting of ripe coffee cherries.

Single origin

— coffee grown within a single geographical region, reflecting the unique characteristics of its origin.

Sourcing

— the process of identifying, selecting, and purchasing coffee from producers or suppliers.

Terroir

— the combination of environmental factors, including climate, soil, and altitude, that influence a coffee's flavour and quality.

Traceability

— the ability to track a coffee's journey from farm to cup.

Yield

— the quantity of coffee produced by a specific farm, plot, or coffee tree.

Batch —

the quantity of coffee produced during a single production cycle.

Blind filter —

a filter basket without holes used for backflushing and cleaning the brew group of an espresso machine.

Boiler —

the heating component of an espresso machine that supplies hot water and steam.

Calibration —

the process of adjusting brewing equipment and parameters to achieve accuracy, consistency, and repeatable results.

Coffee pod —

a pre-portioned coffee dose sealed in a paper filter for compatible coffee machines.

Color sorter —

equipment that sorts coffee beans by colour to identify and remove defective beans.

Destoner —

equipment used to remove stones and other heavy foreign materials from coffee.

Drip bag —

a single-serve filter pouch designed for pour-over coffee brewing.

Grinder —

a machine used to grind roasted coffee beans before brewing.

Holder / Portafilter —

the handle and filter basket assembly used to hold ground coffee during espresso brewing.

Hopper —

the container on a grinder used to store coffee beans before grinding.

Knock box —

a container used to dispose of spent espresso coffee pucks after extraction.

Lead time —

the time required to produce and deliver an order.

MOQ (Minimum order quantity) —

the smallest quantity of coffee that a producer or supplier is willing to sell in a single order.

Pitcher —

a stainless steel milk jug used for steaming and frothing milk.

Private label —

coffee produced by one manufacturer and sold under a customer's own brand.

Production run —

the complete process of roasting, packaging, and preparing a batch of coffee for distribution.

Puck screen —

a reusable metal mesh placed on top of the coffee puck to improve water distribution during espresso extraction.

Quaker —

an underdeveloped coffee bean that remains pale after roasting and produces undesirable flavours.

RDT (Ross Droplet Technique) —

a grinding technique that uses a small amount of water to reduce static electricity and minimise coffee retention during grinding.

Sachet —

a single-serve packet containing coffee, sugar, syrup, or other beverage ingredients.

Shelf life —

the period during which coffee maintains its optimal quality and flavour.

SKU (Stock keeping unit) —

a unique product code used for inventory management and product tracking.

Tamper —

a tool used to compress ground coffee evenly in the portafilter before espresso extraction.

Thermal stability —

the ability of brewing equipment to maintain a consistent temperature throughout the brewing process.

White label —

a finished coffee product that can be rebranded and sold under another company's brand.

Batch

— the quantity of coffee produced during a single production cycle.

Blind filter

— a filter basket without holes used for backflushing and cleaning the brew group of an espresso machine.

Boiler

— the heating component of an espresso machine that supplies hot water and steam.

Calibration

— the process of adjusting brewing equipment and parameters to achieve accuracy, consistency, and repeatable results.

Coffee Pod

— a pre-portioned coffee dose sealed in a paper filter for compatible coffee machines.

Color sorter

— equipment that sorts coffee beans by colour to identify and remove defective beans.

Destoner

— equipment used to remove stones and other heavy foreign materials from coffee.

Drip bag

— a single-serve filter pouch designed for pour-over coffee brewing.

Grinder

— a machine used to grind roasted coffee beans before brewing.

Holder / Portafilter

— the handle and filter basket assembly used to hold ground coffee during espresso brewing.

Hopper

— the container on a grinder used to store coffee beans before grinding.

Knock box

— a container used to dispose of spent espresso coffee pucks after extraction.

Lead time

— the time required to produce and deliver an order.

MOQ (Minimum order quantity)

— the smallest quantity of coffee that a producer or supplier is willing to sell in a single order.

Pitcher

— a stainless steel milk jug used for steaming and frothing milk.

Private label

— coffee produced by one manufacturer and sold under a customer's own brand.

Production run

— the complete process of roasting, packaging, and preparing a batch of coffee for distribution.

Puck screen

— a reusable metal mesh placed on top of the coffee puck to improve water distribution during espresso extraction.

Quaker

— an underdeveloped coffee bean that remains pale after roasting and produces undesirable flavours.

RDT (Ross Droplet Technique)

— a grinding technique that uses a small amount of water to reduce static electricity and minimise coffee retention during grinding.

Sachet

— a single-serve packet containing coffee, sugar, syrup, or other beverage ingredients.

Shelf life

— the period during which coffee maintains its optimal quality and flavour.

SKU (Stock keeping unit)

— a unique product code used for inventory management and product tracking.

Tamper

— a tool used to compress ground coffee evenly in the portafilter before espresso extraction.

Thermal stability

— the ability of brewing equipment to maintain a consistent temperature throughout the brewing process.

White label

— a finished coffee product that can be rebranded and sold under another company's brand.

ColourTrack Scale —

a system used to measure the roast colour of coffee beans.

Crack —

the characteristic popping sound coffee beans make during roasting due to internal pressure.

Extractability —

the ability of soluble compounds in roasted ground coffee to dissolve and diffuse into water during brewing.

Maillard reaction —

the chemical reaction during roasting that develops sweetness, colour, and flavour complexity in coffee.

Silverskin —

the thin, silvery membrane surrounding the coffee bean that separates during roasting.

ColourTrack Scale

— a system used to measure the roast colour of coffee beans.

Crack

— the characteristic popping sound coffee beans make during roasting due to internal pressure.

Extractability

— the ability of soluble compounds in roasted ground coffee to dissolve and diffuse into water during brewing.

Maillard reaction

— the chemical reaction during roasting that develops sweetness, colour, and flavour complexity in coffee.

Silverskin

— the thin, silvery membrane surrounding the coffee bean that separates during roasting.

Etching —

the technique of creating patterns on the surface of milk in latte art.

Extraction —

the process of dissolving and extracting soluble compounds from coffee using water.

Immersion —

a brewing method in which coffee is fully submerged in water.

Percolation —

a brewing method in which water passes through a bed of ground coffee.

Pour over —

a brewing method in which hot water is slowly poured through ground coffee in a dripper fitted with a paper filter.

Turbulence —

the movement of water during brewing that affects the evenness of extraction.

Etching

— the technique of creating patterns on the surface of milk in latte art.

Extraction

— the process of dissolving and extracting soluble compounds from coffee using water.

Immersion

— a brewing method in which coffee is fully submerged in water.

Percolation

— a brewing method in which water passes through a bed of ground coffee.

Pour over

— a brewing method in which hot water is slowly poured through ground coffee in a dripper fitted with a paper filter.

Turbulence

— the movement of water during brewing that affects the evenness of extraction.