1a: High quality coffee
beans. 1aaa: Highest quality coffee beans identified and described stating size,
quality, density, and moisture content.
A: Largest size grade
in India, a grade of coffee, generally a size grade of arabica coffee beans along
with A, B, & C.
AA: Largest size grade in Kenya, Tanzania,
and New Guinea, a grade of coffee, generally a size grade of arabica coffee beans
along with A, B, & C.
AAA: Largest size grade in Peru, a grade
of coffee, generally a size grade of arabica coffee beans along with A, B, &
About: Theoretically, an error of +/- 5%. In actuality, -2%
Acidity, Acidy, Acid: The pH of the substance. In coffee
it is about 5. The tartness taste to coffee.
Afloat: The coffee
is in route on a ship.
Aged Coffee: Coffee held in warehouse for
several years in order to reduce acidity and increased body. Aged coffee is held
longer than an old crop, or mature coffee. The official position of Majestic Coffee
and Tea's owner is it taste like cork. And is of poor taste. Some people in the
world may argue with this position.
Altura: In spanish means heights
and describes Mexican coffee that has been grown high or "mountain grown".
American Roast: medium brown.
Alqueir: A term used
to describe the capacity of a liquid. In coffee terms it is 50 kilograms.
And/or: A term which both, all, or one. When in a coffee contract
it means both, either, but not mixed.
Arabica: Coffea Arabica,
a coffee bean developed for wider latitudes. The most common cultivated species
of coffee in the modern market. Preferred in the Middle East for dark roast
and brewing by an Ibrik.
Arbitrage: A transaction where the operator
takes advantage of a communication delay time. Where the coffee is purchased and
sold simultaneously to the advantage of the operator.
fragrance produced by any substance. Smell.
Arroba: A term for
weight in Central and South America. Generally, 12.5 kilos or 27.5 pounds.
Automatic Drip: coffee brewers that automatically heat and filter
water the coffee.
Balance: A tasting term applied to coffee or
wine means no single taste characteristic overwhelms others.
Usually a burlap sack of coffee. In various countries it is a different weight.
As an example: Brazil a bag is 132 pounds. Colombia it is 154 pounds. In Angola
it is 176 pound.
Bale: Another term for bag. About 176 pounds
but changes depending on who is using the term.
A machine which roasts a given quantity at one time. In effect, it is a roaster
which does not continually roast beans. There is an identifiable start and end
time to the roasters capabilities.
Benefico: A Spanish term for
establishments that have cleaning, washing, drying, and sorting machines.
Black beans: Dead coffee which fell off the tree. 1 imperfection.
Black jack coffee: Coffee beans which turned bad after picking or
Blend: A mix of two or more coffee beans.
Body: The sense of thickness associated with taste.
Bourbon: Coffee beans which come from plants which have not been altered originating
from the Isle of Bourbon. Coffea Arabica.
Braca: A measure of
length; 2 meters and 2 centimeters.
Bright: a taste term for acidic.
Brisures: Broken and separated by screening.
Cracked coffee beans.
Brokers: Generally anyone paid a commission
involved in trade.
Bullhead: An extra large coffee bean. Sometimes
a peaberry which has not totally grown together.
term for bale.
CC, C/C: Current Crop.
Cost of the coffee bean and freight.
Caracol: Another word for
Peaberry; a large single round coffee bean.
Caturra: A recently
developed subvariety of the Coffea Arabica which is better disease resistant.
Cif: Cost of the coffee bean, insurance, and freight.
Cafe beneficiado: Hulled coffee.
Cafe bonifieur: Thoroughly
cleaned and polished coffee beans.
Cafe de panno: Coffee picked
in the cloth. Coffee picked very carefully where a cloth is placed on the ground
so no dirt gets in accidently if the bean falls.
Washed coffee or pulped coffee, is the process.
Cafe em casca:
Coffee in parchment.
Cafe em ceraja: Coffee in the red cherry.
Cafe em coco: Coffee in the dried pod.
Cafe en parche:
Coffee in the parchment.
Cafe habitant: Coffee which has not been
Cafe rebeneficiado: Coffee reseparated or improved.
Cafe terreir: Coffee washed and dried in coco.
Coffee with milk.
Cafetal: A plantation of coffee trees.
Cafeine C8H10N4O2; an alkaloid substance found in the coffee bean, the leaf,
some tea leaf, yerba mate, cocoa bean.
Caffeine content: in a
cup of coffee about 1.5 grains.
Caffeeol, Caffeol, Coffeol: A
volatile aromatic conglomerate formed during roasting. Essence of coffee, coffee
Caffetannic acid: Erroneously term used to describe the
acids of coffee. There is no such compound.
Cargo bags: Bags delivered
to the boat, the shipper, the receiver, etc.
Cargo slacks: Bags
of coffee that have become slack through leakage in transit.
Name applied to the ripe fruit of the coffee tree.
addition or filler in coffee made from the plant, cichorium intybus.
Chop: Before shipping, each invoice of coffee is made up into a number of
division called chops. The bags in each division are marked with a particular
Cinnamon Roast: a term for the lighter roasts.
City Roast: A term for a medium dark roasted coffee.
Coffee fruit: The berry which contains the seed.
One who grades coffee.
Coffeol: Essence of coffee, coffee oils.
Cold Water Method: a way of brewing coffee using cold water rather
than hot water.
Commercial Coffees: general refers to a brand
name coffee which is preground. Used by some countries to differentiate between
those coffees which the locals can drink and those exported.
A name used to designate the commission merchant at coffee ports who bought from
the planter, or sold the planter's coffee on the commission, stored it in a warehouse,
and sold it to an exporter.
Commission merchant: a person or firm
receiving coffee on consignment for sale in a consuming country.
Complexity: a tasting term describing sensation shifts; resonance, depth.
Continous Roaster: a roaster that roasts coffee continually as opposed
to a batch roaster.
Conto: A term in currency equal to 1000 cruzeiros.
Contract: A Coffee Exchange contract is 32,500 lbs. (250 bags)
Country damage: An insurance term meaning damaged occurring in the
country of origin while in transit to the port of loading.
the pale brown foam covering the surface of a well brewed cup of espresso.
Cup testing: Judging the merits of a coffee by roasting, grinding,
and brewing some of it. The brew is sipped.
Dark French Roast:
a roast almost jet black in color, thin bodied and bittersweet tasting a bit like
Dark Roast: a roast which the beans are just turning
black but still look brown.
Date of invoice: date from the time
of purchase and not from the time of shipment.
coffee which has had the caffeine removed or blocked in such a way that the caffeine
will not leave the bean during brewing.
the process by which the coffee was decaffeinated.
The seller undertakes to guarantee the safe carriage at his expense to the point
stipulated in the contract, and reweighed at destination. discounts: Some price
less that the normal price.
Demitasse: a half size cup for espresso.
Doser: A spring loaded device on certain espresso grinders which dispenses
single servings of ground coffee.
Drip Method: a brewing method
that drips the hot water over the bed of coffee grounds.
When washed, coffee is fermented without water.
Coffee: a process to remove the husk from the fruit after the coffee berries have
been dried. Generally scraping the berry and considered inferior to the washed
or fermented process.
Dry roast: A roasting process in which no
water is used to check the roast. The operator depends entirely upon his cooling
apparatus for quick cooling.
Earthiness: a tasting term describing
coffee which taste a little off and a bit like dirt.
En oro: Term
for washed coffee when the parchment and silver skin have been removed. Clean
En parche: term used for coffee in the parchment.
Espresso: a method to brew coffee which forces the water into the
grind by pressure.
Estate Grown: Coffee grown on large farms as
opposed to small peasant plots, usually old family owned plantations.
European Preparation: removing imperfections by hand.
a grade of coffee which includes size, quality, and imperfections.
Ex dock: Contracts requiring the buyer to take delivery from the pier.
Ex ship: Coffee which is sold before arrival with the understanding
that the buyer will remove it immediately after unloading on the dock.
Extra: second best grade of coffee.
Ex warehouse: coffee which
is warehoused which are placed at the disposal of the buyer.
Fair average quality.
Fazenda: A coffee plantation.
Fazendero: A proprietor of a fazenda.
Fermenting: A process
where yeasts eat the sugars in a substance.
Filtered Method: coffee
brewed with a filter where the coffee is held separate from the sitting water.
Finish: the after taste or the lingering taste of the coffee.
Flip Drip: a device which water is heated on the bottom of the brewer,
when boiling, the device is flipped over and the water drips down through the
coffee which was loaded in the middle of the brewer.
Roaster: a roaster which cooks the bean by holding them up with a blast of hot
French Press: a device which brews coffee by allowing the
grinds to sit in the water, when finished, a press pushes the grounds to the bottom.
French Roast: a roast black in color tasting bittersweet but not like
Finca: A coffee plantation.
A proprietor of a finca.
Flat bean: A larger bean without the
curly characteristic generally void of acid.
Fob: Free on board.
The seller agrees to place the product safely on board the carrier designated
by the purchaser. Generally describes the time title is transferred.
Forwarder: An agent who takes charge of a coffee shipment for interior clients
and directs transportation.
French roast: Means the bean is roasted
sufficiently to bring the oils to the surface of the bean.
city roast: Darker than city roast.
Futures: Coffee sold for delivery
sometime in the future.
Gamey, Gaminess: other terms which mean
off in taste. Doesn't taste right but can't explain what it is.
General average: An insurance term meaning a loss arising from a voluntary and
successful sacrifice or expenses incurred under extraordinary circumstance for
the purpose of averting a threatening danger to the common safety.
GHB: Good Hard Bean.
Glazing: Coating the bean to preserve
the natural flavor.
Good Hard Bean: a grade of coffee grown at
altitudes above 3000 feet. Term varies depending on the country where the bean
Grade: The measure of quality.
Coffee: Unroasted coffee beans.
Group: the fixture protruding
from the front of an espresso machine which makes more than one cup at a time.
Groundy: An earthly taste. The taste of dirt.
coffee with a less mild taste. Generally a term for "not as good."
Hard Bean: same a good hard bean, but more universal and general means a denser
Harsh: A term to describe a certain coffee flavor.
HB: Hard Bean.
HG: High Grown.
HGC: High Grown
Hidey coffee, hidy coffee: Coffee which smells and tastes
like hides. Coffee which is shipped wrapped in animal hides.
The last step in the preparation of washed coffee.
the dried cherry.
Importer: A person or firm that buys coffee
form a producing country and brings it into a nonproducing country.
In store: A contract requiring the seller to store the coffee, clean it, and
make it ready for delivery.
Invisible supply: The unknown stocks
of coffee, including those held by roasters.
Invoice: One or more
chops of coffee billed as one sale.
Italian Roast: a darker roast
Java: An island of Indonesia. An arabica cup of
coffee. Any cup of coffee.
Kilogram: 2.2046 pounds.
Last bag notice: A term used by cargo when the last bags are being unloaded.
A term used by marketers defining coffee which has been sold before arrival, when
notice is given by cargo, the importer can transfer ownership of the coffee.
Lavando Fino: best grade of Venezuelan coffee.
Side branches, often horizontal.
Limu: a low acid washed coffee,
typically from Ethiopia.
LGC: Low Grown Central.
Longberry harrar: a grade of coffee from Ethiopia. The beans are larger than shortberries.
Machine epirre: Machine stoned:
Made sound: Damaged
coffee which has been cleaned.
MAM: an acronym for Medelin, Armenia,
and Manizales Colombian coffees which are typically sold together in one contract.
Maragogip: an extremely large porous bean.
Java coffee is exported in mats weighing about 67 pounds.
Coffee: Generally, a term for coffee still in its parchment waiting for an order
which is older than one generation of crop.
Mazagran: The French
name for a drink composed of cold coffee and seltzer water:
Unwashed poor quality coffee.
MC: Methylene Chloride; generally
used in Decaffeinated coffee.
Microwave Brewers: brewers which
work in a microwave oven.
Middle Eastern Coffee: another term
for Turkish Coffee, coffee ground to a fine powder, served grounds and all.
Mild coffees: Coffees free of the harsh flavor.
A small irregular bean, in color alive green. Has a unique acid character. Generally
shipped from Mocha Yemen. Sometimes; mixed with coffee shipped from Mocha Yemen.
Monsooned Coffee: coffee deliberately exposed to monsoon winds in
open warehouse to increase body and reduce acidity.
Mulch: A layer
of grass, leaves, or compost, placed over the surface of the soil.
Musty: A flavor as a result of overheating or lack of proper drying.
New Crop: freshly picked and processed coffee crop.
Didn't arrive as per contract.
No sale: Didn't arrive or was not
as contracted for so the sale in incomplete.
Old Crop: any crop which has been sitting around
a long time. Generally, any crop which is older than one crop. Depending on handling,
this may not be aged or mature crop.
Open Pot: one of the oldest
methods, leave the coffee in an open pot where the grind separates from the brew
by settling or straining.
Parchment: The endocarp of the coffee
fruit. It lies between the fleshy part or pericarp and the silver skin. Remove
during hulling process.
Particular average: An insurance term
meaning a partial loss or damage to ship, cargo, or any of them resulting directly
from the perils of the voyage and of purely accidental nature.
PC, P/C: Past Crop; older than one generation but still in parchment during storage.
Peaberry: A rounded bean from an occasional coffee cherry which contains
but one seed instead of the usual flat sided pair.
any method of brewing where the hot water is pumped up and gravity falls through
Pergamino: Parchment, Pergamino coffee is coffee that
has been dried after pulping fermenting and washing.
dried and hulled by dry process.
Plantation coffee: Pergamino
or parchment coffee.
Points: Fluctuations of prices on the commodities
market. A term for grading coffee.
Primo Lavado: a grade of coffee
which includes most of the fine coffees of Mexico. Generally a contract term which
means the coffee is of good grade but not really specific.
market: The market in the country of production.
first step after picking. Removing the outer skin of the berry.
PW: Prime Washed.
Pyrolysis: chemical breakdown during roasting
of fats and carbohydrates into oils which provide the flavor and aroma.
Quakers: Unripe plighted or underdeveloped coffee beans.
eaten: Bags attacked by rats on the ship. Unsalable bags of coffee.
Reis: Brazilian money.
Rich, Richness: a taste term of good
body and/or acidity.
Rio, Rio flavor: A heavy and harsh taste
characteristic of coffees grown in the Rio district of Brazil.
Rioy, Rio-y: generally Rio tasting.
Rubbery coffee: Taste like
SC: Standard Central.
SHB: Strictly Hard
SHG: Strictly High Grown.
High Grown Central.
Ship filings: Coffee swept overboard or fell
off the pier.
Ship samples: Samples which precede the actual shipment.
Ship sweepings: All loose coffee swept up from the floor of piers,
ship holds, or warehouse which are not suitable for consumption.
Shipper's slacks: Bags of coffee originally delivered by the shipper to the steamer
in a slack filled condition. Not a completely filled bag.
Coffee: Although vulgar, it exists and is coffee berries which have been eaten
and the hard bean is excremented by a rare civit cat. Or, any coffee beans processed
in such a manner from dung, feces or ejected from the bowels.
Silver skin: A thin, papery covering on the coffee bean surface.
Sizing: Grading the size of the coffee bean.
Skimmings: That part
of the bag which has been damaged by moisture. The damaged portion being skimmed
off. Grade are "gs" for good skimmings, "ms" for not so good skimmings, and "ps"
for poor skimmings.
Slack: Bags which have become torn or otherwise
Soft Bean: coffees grown at low altitudes. Generally
a more pours or less dense bean.
Sound coffee: Coffee in marketable
Source: The place of origin.
Coffee: a term to differentiate between large commercial roasters and coffees
which are more individual in marketing. Small scale roasters or coffee sold by
Spills, spillings: All such coffee retrieved with
a clean shovel, scooped or otherwise suitable appliance from piles of coffee spilled
in the ship's holds, or on the pier.
Spore: The seed of fungi,
ferns, mosses, and other flowerless plants.
Spot: The spot market
is where the purchaser actually buys the beans. As opposed to the future's market
where the sale of coffee is at sometime in the future.
A fixed quality.
Steamer sweat: An insurance term meaning damage
to coffee from sweat generated by the heat in the hold of a vessel.
Steam Wand: a pipe on most espresso machines which provide steam for the milk
Steel cut: The grinding process of removing
the chaff. Does not mean the the grinding mills have steel.
Coffee: unblended coffee from a single country, region, or crop.
Style: A term designated to the appearance of the whole coffee bean.
Summer roast: The summer heat causes coffee to sweat after roasting.
Supremo: of the highest grade of coffee.
Sweated coffee: Green
coffee which has been submitted to a steaming process to give the beans a brown
appearance. It is considered an adulteration.
Sweet: A coffee
which is free from harshness.
Tamper: a device used to compress
the ground coffee inside the filter basket of an espresso machine.
Tare: The weight of the bag in which the coffee is bagged.
Thermal Block: a system of coils in a heating element use in espresso machines
to heat water rather than a boiler or tank.
the little germ at the end of the coffee bean during the roasting process.
To arrive: When the coffee is expected to arrive.
Traviesa: Secondary crop.
Triage: Broken coffee beans.
Turkish Coffee: coffee ground to a fine powder, brewed and served with the
Type: A sample fairly representing the coffee to be shipped.
Unwashed coffee: Green coffee produced by the dry process:
Ugq: Usually good quality.
Vintage Coffee: a term used to
state the coffee was aged on purpose.
Visible supply: The known
coffee stocks in public warehouses, afloat and at ports of shipment.
Washed coffee: Coffee which has been pulped, fermented, and washed, to remove
the gummy substance.
Wet Processed, Wet Method: removing the bean
from the berry which the berry is still moist.
Wilting: The collapse
of the leaf or stem of a plant due to the loss of water or disease.
Woody coffee: Green coffee which has deteriorated and lost its commercial
Whole Bean: coffee which has been roasted but not ground.