-
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, & C.
-
About : Theoretically,
an error of +/- 5%. In actuality, -2% to -4.5%.
-
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.
-
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.
-
Aroma : The
fragrance produced by any substance. Smell.
-
Arroba : A
term for weight in Central and South America. Generally, 12.5
kilos or 27.5 pounds.
-
As is : You
buy it, you take it as it is.
-
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.
- Bag : 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.
- Batch Roaster :
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 during shipping.
- 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.
- Broken : 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.
- Bundles : Another
term for bale.
- CC,
C/C : Current
Crop.
- C&f
: 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.
- Cafe
despolpado : 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 polished.
- Cafe
re beneficiado : Coffee
reseparated or improved.
- Cafe
terreir : Coffee
washed and dried in coco.
- Cafeate
: Coffee
with milk.
- Cafetal
: A plantation
of coffee trees.
- Caffeine
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 oils.
- Caffetannic
acid : Erroneously
termed 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.
- Cherry
: Name applied
to the ripe fruit of the coffee tree.
- Chicory
: An 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
chop number.
- 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.
- Coffee
grade : 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.
- Commissario
: 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.
- Crema
: 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 burnt charcoal.
- 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.
- Decaffeinated
: Coffee
which has had the caffeine removed or blocked in such a way that
the caffeine will not leave the bean during brewing.
- Decaffeination
Process : The
process by which the coffee was decaffeinated.
- Delivered
: 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.
- Dry
fermenting : When
washed, coffee is fermented without water.
- Dry
Processed 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 coffee.
- 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.
- Excelso
: 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.
- Faq
: 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.
- Fluid
Bed Roaster : A
roaster which cooks the bean by holding them up with a blast of
hot air.
- 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 burnt charcoal.
- Finca
: A coffee
plantation.
- Finquero
: 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.
- Full
city roast : Darker
than city roast.
- Futures
: Coffee
sold for delivery sometime in the future.
|