Coffee Lexicon

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...

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...

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

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....

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 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 cherries grow at an altitude of 800 - 2,000m at a temperature of 16 - 24 ℃. In terms of flavor profile, these coffees are very aromatic, harmonious...

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...

A variety that attracts attention not only by its unusual name, but also by its rarity and incomparable taste: The Wush Wush variety from Ethiopia! Like many other heirloom varieties,...

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....

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....