A
Acidity
Term used in cupping that describes the bright, tartness, vigorous taste of coffee
Aftertaste
When cupping coffee the characteristic that describes the intensity of the flavor and smell of the coffee once it has been tasted and spit out
Aloha
Hawaiian word that means hello/goodbye
Arabica
a species of coffee, believed to be the first that produces one of the two commercially cultivated coffees. Arabica Coffee produces high quality coffee and is more expensive than Robusta Coffee. Also called coffea arabica
Aroma
When cupping coffee, the intensity of smell once the coffee has been brewed
B
Baristas
A professional in preparing and brewing coffee
Blended
Done before or after roasting where two or more coffee beans are mixed together
Body
When cupping coffee the intensity of how the coffee feels in the mouth in terms of weight
C
Coffee Cherry
Name given to coffee beans when they turn from the color green to the color red
Cupper
A person who evaluates coffee by cupping
Cupping
The method of objectively assessing the quality of coffee
D
Demucilaging
The process of removing the mucilage from the coffee cherry by use of a machine
Drip Coffee
A very common way to brew coffee where a filter is placed in the automatic drip machine, along with ground coffee. Water is put into the machine and the machine heats the water. The heated water is drained into the coffee filter and seeps into a coffee pot
Dry Process
A method of processing coffee cherry to get parchment coffee by laying the freshly picked coffee cherry in the sun for a period of time while raking and turning the coffee cherry many times throughout the day until there is a moisture content of 10-11 percent
E
Espresso
A method of brewing coffee where very hot water is forced under high pressure through a compressed bed of finely ground coffee to produce concentrated Coffee
F
Fermentation
The process of removing the sticky substance called mucilage from the coffee cherry
Flavor
When cupping coffee the taste of coffee when it enters the mouth
French Press
A way to brew coffee where coarsely ground coffee and heated water steep together for about 5 minutes. Then the water is pushed through a screen to filter the heated water
Fragrance
When cupping coffee the smell of the coffee beans after grinding them
G
Green Coffee Beans
When the parchment is removed from the coffee bean and is ready for roasting
Green Coffee Berries
Term used to describe when the small white flowers on a coffee plant/tree turn into a green berry
Grading
The process of separating coffee beans by size, then by defect
Grinding
The process of crushing coffee beans into a substance that can be brewed
Gourmet Coffee
Specialty or premium coffee that has unique distinctiveness and flavors
H
Hoshidana
Drying deck with a roof that can be opened to increase sun exposure
I
Intensity
When cupping coffee, the level (from not present to very present) that describes the coffee characteristics of aroma, body, flavor, acidity, sweetness and aftertaste
J
Java
Indonesian coffee that is grown on the island of Java. Also slang for coffee in America
K
Kona Coffee
also called Kona Typica, is a gourmet coffee that is internationally known and derived from the Arabica species of coffee. It is grown on the Big Island of Hawaii and is high in pricing
Kona Stout
A gourmet coffee beer made with Kona Coffee
L
Lei
On the Big Island, a decorative necklace make of fresh or silk flowers (lehua – red puffy flowers), ferns or leaves. A Lei is given to another person for symbolic purposes such as, I love you, hello, goodbye, congratulations, deepest sympathies, party time, etc.
M
Mucilage
The sticky substance that surrounds the parchment and bean of the coffee cherry
N
Nutty
A common characteristic of South American coffee. The flavor or aroma reminds you of nuts
O
Organoleptic
A term used when describing the physical experience of consuming coffee through sight, touch, smell and taste
Origin
The region or area that a specific type of coffee is grown
P
Parchment
The thin papery layer that surrounds the silverskin and coffee bean. This layer acts as protection when storing coffee before roasting
Pulp
The outermost layer of the coffee cherry that is removed when the cherry is pulped
Q
Quality
The superiority of coffee
R
Roasting
The process of drying coffee beans to a desired color level from very light to very dark. Done to make, modify or stabilize the coffee flavor, fragrance, aroma, body, acidity or sweetness
Robusta
A species of coffee that produces one of the two commercially cultivated coffees. Robusta Coffee is cheaper and produces a lower quality coffee than Arabica Coffee. Also called coffea canephora
S
Silverskin
An extremely thin layer that adheres tightly to the coffee bean and easily crumbles off when the coffee bean is roasted
Sweetness
When cupping coffee the intensity of sugariness that is present when swooshing coffee in the mouth
T
Taint
A term used to describe the characteristic of coffee that makes the coffee taste irregular and nasty
U
V
Varietal
Certain types of Arabic coffee such as Kona, Columbian, Jamaica Blue Mountain, Java, etc.
X
Y
Z