Coffee dictionary – concepts regarding coffee, brewing, roasting, and espresso
The world of coffee has its own language. Terms like single origin, extraction, washed, bloom, body, channeling, and first crack can be difficult to decipher if you do not encounter them on a daily basis.
In this coffee dictionary, you will find short and precise explanations of central concepts within coffee beans, coffee roasting, espresso, filter coffee, brewing, and coffee equipment.
Many of the terms have their own in-depth guide. Here, you can delve further if you want to understand the topic more thoroughly.
If you want to learn more about the brewing process itself, you can also visit our brewing guides for coffee.
A
AeroPress
An AeroPress is a manual coffee brewer where ground coffee and water steep together, after which the coffee is pressed through a paper or metal filter. The brewer is compact and allows you to adjust, among other things, the grind size, temperature, dosage, and steeping time.
See our AeroPress coffee brewers and accessories or read our guide to better AeroPress coffee.
Affogato
Affogato is an Italian dessert where hot espresso is poured over a portion of gelato or ice cream. The combination provides a contrast between the hot, concentrated coffee and the cold, sweet dessert.
Degassing
Degassing is the process where roasted coffee beans release gases – especially carbon dioxide – after roasting.
Degassing is most intense shortly after roasting and decreases gradually. This is one of the reasons why coffee bags for freshly roasted coffee often feature a one-way valve.
Descaling
Descaling removes mineral deposits that can occur in coffee machines and other equipment that heats water.
Descaling is not the same as cleaning coffee oils. Always use a product and procedure that is suitable for the specific machine.
You can find cleaning and descaling for coffee equipment here.
Cooling after roasting
When a coffee roast is finished, the coffee beans must be cooled effectively so that the heat buildup is halted.
Cooling is therefore an important part of the roasting process and not just something that happens when the coffee is done.
Americano
An americano consists of espresso and hot water.
The ratio between espresso and water can vary, so the drink can be made both milder and more concentrated.
Arabica
Arabica is the common name for the coffee species Coffea arabica.
Arabica is grown in many coffee-producing countries and includes a large number of varieties and cultivars. The taste depends not only on the species but also on factors such as variety, growing location, harvest, processing, roasting, and brewing.
Aroma
Aroma describes the olfactory impressions we experience from coffee.
Scent plays a very large role in the overall taste experience, and aromas can, for example, be perceived as fruity, floral, nutty, spicy, chocolaty, or caramelized.
Read more about aroma in coffee.
B
Baked
Baked is a term used for a roasting fault where the coffee has developed inappropriately during roasting and can be perceived as flat, lifeless, or lacking sweetness and character.
Balance
When a coffee is described as balanced, it typically means that its various sensory characteristics – such as sweetness, acidity, bitterness, and body – are perceived as harmonious in relation to one another.
Balance does not necessarily mean that all elements are equally strong.
Barista
A barista works with the preparation and serving of coffee and is especially associated with espresso, milk frothing, and coffee drinks.
The term is also used more broadly for people with professional knowledge of coffee and brewing.
Barista equipment
Barista equipment consists of tools used to make working with coffee, and especially espresso, more controlled.
This can include coffee scales, tampers, WDT tools, dosing funnels, knockboxes, and milk pitchers.
Read more about what barista equipment is.
Batch
A batch is a defined quantity of coffee that is processed together.
At a coffee roastery, a batch can, for example, be the amount of green coffee that is roasted at one time.
The term is also used for coffee brewed in larger quantities.
Bean to cup
Bean to cup fundamentally means from coffee bean to finished cup.
The term is especially used for fully automatic coffee machines that grind the coffee beans themselves, dose the ground coffee, and perform the brewing.
Read more about what bean to cup means.
Bialetti
Bialetti is an Italian manufacturer especially known for the Moka Express – the characteristic octagonal moka pot launched in 1933.
Read more about Bialetti and Moka Express.
Bitterness
Bitterness is one of the basic tastes and is naturally present in coffee.
How bitter a coffee is perceived to be is influenced by, among other things, the raw coffee, the degree of roasting, and the brewing.
Bitterness is therefore not automatically a fault, but very strong or unpleasant bitterness can be a sign that the coffee's roast or brewing does not match the desired taste profile.
Blending
Blending means that two or more coffees are combined to create a specific overall taste profile.
A blend can, for example, be composed with a focus on sweetness, body, fruitiness, or characteristics that work well for espresso.
Read more about blending of coffee.
Blind filter
A blind filter is a filter basket without holes.
It is used for backflushing and cleaning on espresso machines designed for this cleaning method.
Read more about blind filters and backflushing.
Bloom
Bloom is the first phase in many pour-over recipes.
A small amount of water is poured over the ground coffee so that the coffee becomes wet and can release some of the carbon dioxide found in the roasted coffee.
After the bloom, the regular water supply continues.
Body
Body describes the coffee's perceived fullness and texture in the mouth.
A coffee can, for example, be perceived as light, round, creamy, or full-bodied.
Body should not be confused with the coffee's strength or caffeine content.
Bourbon
Bourbon is a well-known genetic group within Coffea arabica and has historically had great significance for the development of many coffee varieties.
The name does not alone tell you how the coffee will taste. Growing location, processing, and roasting also have great significance.
Brew unit
The brew unit is the part of a coffee machine where ground coffee and hot water meet during the brewing itself.
The term is especially used for fully automatic coffee machines.
Read more about the brew unit in a coffee machine.
Brew ratio
Brew ratio describes the relationship between the amount of coffee and water or between the dose and the finished drink.
For filter coffee, a recipe can, for example, be described as 60 grams of coffee per liter of water.
For espresso, the ratio is often used between the amount of coffee in the filter basket and the amount of finished espresso.
Sustainability in coffee
Sustainability in coffee can encompass environmental, social, and economic conditions throughout the entire coffee value chain.
The concept is broader than any single certification or growing method.
Read more about sustainability in coffee.
Coffee bean
What we call a coffee bean is botanically a seed from the coffee fruit.
The seed is processed and dried after harvesting and becomes the green coffee bean that is later roasted.
Read more about what coffee beans are.
C
Caffè latte
Caffè latte is a coffee drink based on espresso and a relatively large amount of hot, textured milk.
The ratio between espresso and milk varies between cafés and recipes.
Caffè mocha
Caffè mocha typically combines espresso, milk, and chocolate.
Recipes vary, and the drink can be served with or without extra milk foam.
Cappuccino
Cappuccino is an espresso-based coffee drink with textured milk.
It is typically served smaller than a caffe latte and often has a clearer ratio between espresso and milk.
Channeling
Channeling occurs during espresso when the water finds individual paths through the coffee puck where the resistance is lower than in other places.
It can result in uneven extraction.
Even dosing, distribution, and a suitable grind size can help reduce the problem.
Chemex
Chemex is a manual pour-over coffee brewer where the filter holder and serving carafe are combined in one characteristic glass design.
The method uses special paper filters and is suitable for manual filter coffee.
See our Chemex coffee brewers and filters.
Clever Dripper
Clever Dripper is a coffee brewer that combines immersion with paper filtration.
Coffee and water can steep together in the brewer, after which the valve in the bottom is opened when the Clever Dripper is placed on a cup or serving carafe.
See our Clever Dripper coffee brewers.
Cold brew
Cold brew is coffee that is extracted with cold or cool water over a long period of time.
It is therefore the brewing method – not just the temperature at serving – that makes the coffee a cold brew.
See our cold brew coffee brewers and guide.
Crema
Crema is the light-brown foam layer that can form on top of an espresso.
It consists of, among other things, tiny gas bubbles and coffee oils.
Crema can tell you something about the brewing, but a large or attractive crema is not in itself a stamp of quality for the taste.
Cupping
Cupping is a standardized way of tasting and evaluating coffee.
The coffee is ground and brewed according to a fixed procedure so that different coffees can be compared under approximately equal conditions.
You will find relevant equipment under cupping equipment.
D
Decaf
Decaf is short for decaffeinated coffee.
The caffeine is removed from the green coffee beans before roasting through various decaffeination processes.
See our decaffeinated coffee beans.
Degassing
Degassing is the release of substances such as carbon dioxide from roasted coffee beans after roasting.
Dialling in
Dialling in means adjusting an espresso recipe until the brew is suitable for the specific coffee.
It will often involve adjusting the grind size and possibly the dose, yield, temperature, or brew ratio.
E
Processing
Processing describes the treatment of the coffee cherry after harvesting up until the dried green coffee bean.
Washed, natural, and honey are three well-known examples.
Read our in-depth guide to coffee processing.
Extraction
Extraction is the process where water dissolves and transports substances from the ground coffee into the finished drink.
Grind size, contact time, temperature, water, dosage, and brewing method affect the extraction.
Espresso
Espresso is a concentrated coffee drink where hot water is pushed through finely ground coffee under pressure in an espresso machine.
Espresso is used both on its own and as a base for coffee drinks such as cappuccino, flat white, and caffe latte.
Read our guide to better espresso.
Espresso pot
Espresso pot is the common name for a moka pot.
Despite the name, it does not technically make espresso. Instead, it brews concentrated moka coffee using the pressure that arises when the water is heated.
See our espresso pots and moka pots.
Espresso grinder
An espresso grinder is a coffee grinder that can grind finely enough and be adjusted with enough precision for espresso.
Small changes in grind size can have a large impact on the flow through the coffee puck.
Espresso machine
An espresso machine brews espresso by passing heated water through finely ground coffee under pressure.
Espresso machines come in different types, from manual and semi-automatic machines to fully automatic bean-to-cup machines.
F
Fermentation
Fermentation is microbial activity that is part of many forms of coffee processing.
Yeast, bacteria, and other microorganisms can affect the material surrounding the coffee seed and thus be a part of the development of the coffee's later sensory characteristics.
Read more in our guide to coffee processing.
Filter coffee
Filter coffee is coffee where water passes through ground coffee and a filter.
This can happen automatically in a filter coffee machine or manually with, for example, a V60, Chemex, or other pour-over brewers.
First crack
First crack is a phase during coffee roasting where the coffee beans emit a series of audible cracks.
It happens when pressure and structural changes in the bean become sufficiently strong.
First crack is an important reference point for many coffee roasters, but the timing alone does not tell whether a coffee is finished roasting.
Flat white
Flat white is an espresso-based coffee drink with textured milk.
It is typically served with less milk than a caffe latte and with a relatively thin layer of microfoam.
There are variations in both size and espresso-to-milk ratio.
Flavor
Flavor describes the total taste experience, where, among other things, basic tastes, aroma, and mouthfeel work together.
It is therefore broader than aroma alone.
Ground coffee
Ground coffee is coffee beans that have been ground into smaller particles before brewing.
The optimal grind size depends on the brewing method.
Grind size
Grind size describes how fine or coarse the coffee beans are ground.
A finer grind provides a larger total surface area and typically greater resistance to the water's flow, while a coarser grind does the opposite.
Grind size is therefore one of the most important variables in coffee brewing.
Freshly roasted coffee
Freshly roasted coffee is coffee that has been roasted a relatively short time before use.
This does not mean that coffee necessarily tastes best immediately after roasting. The coffee degasses after roasting, and different coffees and brewing methods may benefit from different resting times.
G
Geisha/Gesha
Gesha – often spelled Geisha – is a well-known arabica coffee variety with genetic origins in Ethiopia.
The variety has become particularly well-known through coffee production in Panama and is often associated with floral and complex taste profiles.
The name alone, however, does not guarantee high quality.
Green coffee
Green coffee refers to coffee beans that have been processed and dried but not yet roasted.
Green coffee beans
Green coffee beans are the dried coffee seeds that the coffee roastery receives before roasting.
They look, smell, and taste significantly different from roasted coffee beans.
If you want to experiment with roasting yourself, you can find raw and green coffee beans here.
Brew time/Flow time
Flow time describes the time the water takes to move through the coffee.
The term is relevant for, among other things, espresso and pour-over, where grind size and the resistance of the coffee bed affect the speed of the water.
H
Hario V60
Hario V60 is a cone-shaped pour-over dripper with spiral ribs and a large opening in the bottom.
The brewer offers great potential to influence the result through grind size, dosage, and pouring technique.
See our Hario V60 range or read our guide to better V60 coffee.
Honey process
In honey processing, the outer skin of the coffee cherry is removed, while a greater or lesser part of the sticky mucilage layer remains around the coffee seed during drying.
No honey is added to the coffee.
Read more about washed, natural, and honey processed coffee.
Hand coffee grinder
A hand coffee grinder uses a manual handle to drive the burrs.
It can be a good choice if you want good grind quality in a compact format and do not need to grind large quantities quickly.
See our hand coffee grinders.
I
Immersion
Immersion means that the ground coffee is submerged in water during part of the brewing process.
French press, Clever Dripper, and AeroPress all use immersion in various forms.
Induction espresso maker
An induction espresso maker is a moka pot constructed with a base that works on compatible induction hobs.
The traditional aluminum Bialetti Moka Express does not necessarily work directly on induction.
K
Coffee subscription
A coffee subscription means that coffee is delivered automatically at a fixed interval.
It can be convenient if you regularly use the same type or amount of coffee.
See our coffee subscription.
Coffee cherry
The coffee cherry is the fruit of the coffee plant.
Inside the fruit are the seeds that, after harvesting and processing, become green coffee beans.
Coffee brewer
Coffee brewer is a collective term for equipment used to brew coffee.
This can include, for example, an AeroPress, V60, Chemex, Clever Dripper, French press, or moka pot.
See all our coffee brewers.
Coffee grinder
A coffee grinder grinds whole coffee beans to the grind size suitable for the brewing method.
The ability to adjust the grind size is important because espresso, filter coffee, and French press coffee require different settings.
See our coffee grinders.
Coffee puck
The coffee puck is the compact layer of ground coffee in the filter basket during espresso brewing.
The term is also used for the compressed portion of used coffee that comes out of certain fully automatic coffee machines.
Coffee scale
A coffee scale is used to measure coffee and water in grams.
It makes it possible to work with reproducible recipes and adjust the brewing systematically.
See our coffee scales.
Caffeine
Caffeine is a naturally occurring substance in the coffee plant.
The content varies depending on, among other things, the coffee species, dosage, and brewing method.
Therefore, a darker roast does not automatically mean that a cup of coffee contains more caffeine than a lighter roast.
Decaffeinated coffee
Decaffeinated coffee is made from coffee beans where the majority of the caffeine has been removed before roasting.
There are several methods for decaffeination.
See our decaffeinated coffee beans.
Knockbox
A knockbox is a container with a bar used to knock the used coffee puck out of the portafilter after espresso extraction.
See our knockboxes.
L
Latte art
Latte art consists of patterns formed by pouring textured milk into espresso.
Hearts, tulips, and rosettas are among the most well-known patterns.
Good latte art requires, first and foremost, correctly textured milk and controlled pouring technique.
Latte macchiato
Latte macchiato roughly means “spotted milk”.
The drink is typically built around hot or textured milk, which is marked with espresso, and is often served in a tall glass.
Light roast
Light roast is the term for lightly roasted coffee.
A lighter roast typically provides less dominant roast character and more room for the raw coffee's original character.
See our lightly roasted coffee beans.
Lungo
Lungo means “long” in Italian.
It is an espresso where a larger amount of liquid is brewed through the coffee puck than in a more traditional espresso.
It is not the same as an americano, where water is added after the espresso is brewed.
M
Macchiato
Espresso macchiato is espresso with a small amount of milk or milk foam.
“Macchiato” roughly means “marked” or “spotted” in Italian.
Medium roast
Medium roast refers to medium-roasted coffee.
Medium roasting is often used when a balance is desired between the coffee's original character and the flavor profiles developed during roasting.
See our medium roasted coffee beans.
Microfoam
Microfoam is finely textured milk with very small air bubbles and a glossy, cohesive structure.
It is the type of milk normally aimed for when making cappuccino, flat white, and latte art.
Moka Express
Moka Express is Bialetti’s classic moka pot from 1933.
It brews concentrated coffee on the stove, but operates at significantly lower pressure than a traditional espresso machine.
Moka pot
A moka pot is a stovetop coffee brewer with a bottom water chamber, a filter funnel for coffee, and a top container for the finished coffee.
When the water is heated, it is driven through the ground coffee and up into the top section.
Read our guide to coffee with a moka pot/espresso maker.
Mouthfeel
Mouthfeel describes the physical sensations the coffee gives in the mouth.
It can, for example, be perceived as light, full-bodied, creamy, syrupy, or dry.
Milk pitcher
A milk pitcher is used to steam and pour milk for espresso-based coffee drinks.
Shape, size, and spout can be important for latte art.
See our milk pitchers.
Milk frother
A milk frother is used to add air and create foam or texture in milk.
There are both manual and electric milk frothers as well as steam-based systems.
See our milk frothers.
Dark roast coffee
Dark roast coffee has gone through a more developed roasting process than lighter coffee.
It typically provides a more distinct roast character, more body, and lower perceived acidity.
It does not automatically mean that dark roast coffee is better for espresso or has more caffeine.
See our dark roasted coffee beans.
N
Natural process
In natural processing, the coffee cherry is dried with the fruit surrounding the coffee seeds.
Once the cherries are sufficiently dried, the dried fruit layers are removed.
The method is often associated with sweetness and fruitiness, but the flavor varies greatly between coffees.
Read more about natural, washed, and honey processing.
Nitro cold brew
Nitro cold brew is cold brew coffee infused with nitrogen.
This can provide a characteristically dense texture and a visual appearance that can resemble draft beer.
O
OPV
OPV stands for Over Pressure Valve.
On relevant espresso machines, the valve is used to limit or regulate the pressure in the system.
The design varies between machines.
Over-extraction
Over-extraction describes a situation where the total extraction has become higher than desired.
The coffee can, among other things, be perceived as very bitter, dry, or astringent.
However, it is important to taste the coffee rather than diagnosing it solely based on brew time.
P
Parchment
Parchment is a protective layer around the coffee seed.
After many forms of coffee processing, the coffee is dried with the parchment layer intact, after which the layer is removed before export.
Portafilter
The portafilter is the detachable handle on many espresso machines where the filter basket with ground coffee is placed.
The portafilter is locked into the machine's group head before brewing.
Pour over
Pour over is manual filter brewing where water is poured over ground coffee in a filter holder.
Hario V60, Chemex, Origami, and Kalita are examples of equipment for pour over.
Pre-infusion
Pre-infusion is an initial phase where the coffee puck is moistened before or at lower pressure before the actual espresso extraction.
How this occurs depends on the espresso machine.
Puck screen
A puck screen is a thin metal disc placed on top of the tamped coffee in the portafilter.
It can, among other things, help distribute the water and keep the brew head cleaner.
The correct diameter and thickness must fit the specific filter basket and machine.
R
Raw coffee
Raw coffee is another term for green coffee beans – coffee seeds that have been processed and dried, but not yet roasted.
Roasting
Coffee roasting is the process where green coffee beans are heated and undergo extensive physical and chemical changes.
Color, aroma, structure, and taste change significantly through roasting.
Read more about our roast profiles at Brændeholm Risteri.
Roast level
Roast level describes, in general terms, how light or dark a coffee is roasted.
At our roastery, we use designations such as light roast, medium roast, and dark roast.
There is no one universal temperature limit that defines all three categories across all coffees and roasteries.
Roast profile
A roast profile describes the development of the coffee throughout the roasting process.
It can include, for example, time, temperature development, energy input, and various phases in the roast.
Ristretto
Ristretto is a shorter espresso with a lower yield than a traditional espresso using the same or a similar dose.
The result is a smaller and more concentrated drink.
Robusta
Robusta is the common name for the coffee species Coffea canephora.
Robusta typically has a higher caffeine content than Arabica and is used, for example, in some espresso blends.
There are great differences in quality and taste within Robusta, just as with other coffee groups.
S
Second crack
Second crack is a later phase in coffee roasting where cracking sounds can be heard again.
It occurs after the first crack and is associated with a more advanced roast level.
Not all coffees are roasted to this phase.
Semi-automatic espresso machine
On a semi-automatic espresso machine, the user typically handles grinding, dosing, distribution, and tamping, while the machine delivers water and pressure for brewing.
The degree of automation varies between models.
Single origin
Single origin means that the coffee comes from a defined geographical origin.
How precise the definition is can vary from an entire country to a region, farm, or a specific lot.
Therefore, single origin says something about the origin – not automatically about the quality.
Single estate
Single estate is usually used for coffee from one specific property, farm, or producer unit.
The concept is more specific than a broad country designation, but the actual meaning should be assessed based on the information about the coffee.
Specialty coffee
Specialty coffee is used for coffee that meets specific quality criteria and is assessed through established systems for green coffee and sensory quality.
The term should therefore not simply be used as a synonym for “good coffee”.
French press coffee
French press coffee is brewed by immersion, where ground coffee and hot water steep together in a French press.
After the steep time, the plunger is lowered so that the coffee grounds are separated from the liquid that is poured out.
Read our guide to better French press coffee.
French press
A French press is an immersion brewer with a cylinder, lid, and a plunger with a metal filter.
The brewing method typically results in more oils and fine particles in the cup than paper-filtered coffee.
See our French presses.
Strength
The strength of coffee primarily describes the concentration of dissolved coffee solids in the finished drink.
It is therefore not the same as roast level, bitterness, or caffeine content.
A dark-roasted coffee is not automatically “stronger” than a light-roasted coffee.
Acidity
Acidity is a natural sensory characteristic of coffee and can be perceived as freshness, liveliness, and fruitiness.
Pleasant acidity should not be confused with an unpleasantly sour or unbalanced cup.
Sweetness
Sweetness is an important part of the sensory balance of coffee.
When coffee is described as sweet, it does not necessarily mean that sugar has been added. It describes the natural sensory impressions that can remind one of, for example, caramel, ripe fruit, or chocolate.
T
Tamper
A tamper is used to compress ground coffee in an espresso filter basket.
It must fit the diameter of the filter basket so that the coffee puck can be tamped evenly.
See our tampers for espresso.
Tamping
Tamping is the process where ground coffee is compressed in the filter basket before espresso extraction.
The goal is primarily a stable and level coffee puck – not necessarily to use the greatest possible force.
Tamping station
A tamping station provides a stable base for the portafilter during tamping.
It can also protect both the work surface and the portafilter.
Tasting notes
Tasting notes describe the associations, aromas, and sensory impressions that can be experienced in a coffee.
If a coffee is described, for example, with notes of raspberry, chocolate, or caramel, it usually does not mean that the ingredients have been added.
Temperature
Water temperature affects coffee extraction.
For many hot brewing methods, temperatures in the range of 90–96 °C are used as a starting point, but the optimal temperature depends on the coffee, roast, recipe, and brewing method.
Thermos
A thermos is an insulated carafe that helps keep brewed coffee hot without an active hot plate.
See our thermoses for coffee.
TDS
TDS stands for Total Dissolved Solids.
In coffee, the term refers to the concentration of dissolved solids in the finished drink and can be measured with a refractometer.
TDS is not the same as extraction percentage.
Typica
Typica is a historically important genetic group within Coffea arabica.
Many later coffee varieties are genetically related to Typica.
The taste cannot be determined by the variety name alone.
U
Under-extraction
Under-extraction means that less has been extracted from the coffee than desired.
The coffee can, among other things, be perceived as thin, sharp, salty, or unpleasantly sour.
The cause can be, for example, too coarse a grind, insufficient contact time, or a combination of several brewing variables.
Yield
In espresso, yield means the amount of finished espresso that ends up in the cup.
If, for example, you use 18 grams of coffee and stop the extraction at 36 grams of espresso, your yield is 36 grams.
Together with the dose, this provides a brew ratio of 1:2.
V
Water
Water makes up the vast majority of a cup of coffee and therefore has a major impact on both extraction and taste.
Mineral content, hardness, and general water chemistry can significantly affect the brewing.
Water filter
A water filter can reduce certain substances or minerals in the water, depending on the filter type.
In coffee machines, the correct filter type must always be chosen based on the manufacturer's instructions.
Washed process
With the washed process, the skin and the majority of the fruit pulp of the coffee cherry are removed before drying.
Mucilage is removed through fermentation, washing, mechanical treatment, or a combination, after which the coffee is dried.
The method is often associated with clarity and a clean cup profile, but the taste depends on much more than the processing method.
Read more about washed coffee and other processing methods.
Valve bag
A valve bag for coffee has a one-way valve that allows gas from freshly roasted coffee beans to escape while keeping the bag closed.
See our valve bags for coffee.
V60
The V60 is Hario's cone-shaped pour-over brewer and is the same brewing system referred to as the Hario V60.
See our Hario V60 range.
W
WDT
WDT stands for Weiss Distribution Technique.
A WDT tool uses thin needles to break up clumps and distribute ground coffee in the espresso filter basket before tamping.
The goal is a more uniform coffee puck.
See our WDT tool for espresso.
Wet hulled
Wet hulled – also known as Giling Basah – is a coffee processing method especially associated with Indonesia.
The parchment layer is removed at a higher moisture content than in many other traditional processes, after which the coffee beans are dried further.
Ø
Organic coffee
Organic coffee is coffee produced according to applicable rules for organic farming and certification.
Organic and sustainable are not synonyms. Organic describes a specific set of rules for production, while sustainability can encompass a much broader range of environmental, social, and economic conditions.
Read more about sustainability in coffee.
Learn more about coffee
Coffee is affected by a wide range of factors from cultivation to the finished cup.
Origin, coffee variety, processing, roasting, storage, grind size, water, and brewing method can all change the result.
If you want to go beyond the short definitions in the dictionary, you can read our brewing guides for coffee, learn more about coffee beans and their journey from coffee cherry to roasted coffee, or go into depth with coffee processing.
You can also go directly to our selection of freshly roasted coffee beans.