Coffee Dictionary

Specialty Coffee entwickelt sich rasend schnell - und doch ist ist für viele immer noch so neu, dass viele Begriffe nicht verständlich sind, oder auch im falschen Kontext gebraucht werden. Wann ist etwas Geschmack und wann ist es Aroma? In unserem Kaffeelexikon gehen wir auf alle neuen Begriffe ein und erklären dir, was sie genau bedeuten. So wirst du ganz leicht zum Specialty Coffee Experten.
Specialty Coffee

Specialty Coffee

A coffee is considered a specialty coffee if it scores 80 or more points on a 100-point scale according to the Specialty Coffee Association (SCA) rating. The points refer to...

Coffee dosing

Coffee dosing

For a harmonious and balanced coffee, it's all about the right dosage. Similar to baking, you get the best result by working precisely! Coffee has a different density depending on...

Taste

Taste

The actual "taste" of coffee can be described in terms of familiar foods. We all know coffee, which reminds us of the taste of nuts, chocolate or fruit, depending on...

Terroir

Terroir

Terroir describes the environment in which coffee is grown. This includes soil conditions, climate, terrain, geography, and solar radiation. Even neighboring plants can affect coffee plants! Terroir has a significant...

Q Grader

Q Grader

To become a verified Q grader, a very thorough examination and training must be completed. Examinees must prove that they can evaluate the physical and sensory characteristics of a coffee....

Sweetness

Sweetness

An important component of a coffee flavor profile is sweetness. A natural sweetness is created when coffee is brewed. However, it is essential to maintain the balance. If the coffee...

Single Origin

Single Origin

Single Origin means, as the name suggests, that these are not blended coffees from different growing regions, but coffees that have been sourced from a targeted farm or washing station....

Arabica Coffee

Arabica Coffee

Arabica coffee cherries grow at an altitude of 800 - 2,000 masl at a temperature of 16 - 24 ℃. The flavourprofiles are fruitier and complex, they taste very aromatic,...

Potato Defect

Potato Defect

A particular defect that only occurs in coffees from Burundi and Rwanda and is known as the "potato defect". This is caused by an unknown bacterium that releases a toxin...

Wush Wush | Coffee Varietals

Wush Wush | Coffee Varietals

A variety that attracts attention not only because of its unusual name, but also because of its rarity and incomparable taste: the Wush Wush variety from Ethiopia! Like many other...

Acidity

Acidity

Acidity is one of the three most important components of a coffee flavor profile. A pleasant acidity is something desirable in the cup, because without acidity the coffee tastes bland....

Body

Body

The body is closely related to the texture of a coffee. It is, on the one hand, the feeling that the coffee forms in the mouth when we drink it....

Altitude

Altitude

Higher elevations slow the ripening process of the coffee cherry and thus the development of sugars, resulting in a richer flavor profile and higher acidity. Temperatures at high elevations are...

Honey process

Honey process

If you're wondering where exactly honey is involved in the coffee process, we're now shedding some light on the subject! In the honey process method, we talk about honey, but...

Grind size

Grind size

If your coffee tastes too sour or too bitter, this is usually due to the wrong grind setting. The various coffee preparation methods differ greatly in the contact time of...

Cup of Excellence

Cup of Excellence

The Cup of Excellence was founded in 1999 and is considered the most prestigious competition and auction for high quality coffees. The aim of the competition is to provide farmers...

Microclimate

Microclimate

A microclimate is a climate unique to a small area that differs from the climate of the surrounding area. For coffee, this means that exceptionally good climatic conditions can produce...

Washed process

Washed process

In this method, the coffee cherries are first separated according to their weight and size to ensure that a uniformity of ripe cherries prevails. Then the cherries are put into...

Natural process

Natural process

Natural processing is the most original way of processing coffee. The coffee cherries are dried whole for weeks in the blazing sun or in the shade of trees without any...

Roasting profile

Roasting profile

The harvesting of the coffee cherries and the processing method say nothing about the roasting profile of a coffee. It is only during the actual roasting process that it is...

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