Coffee Glossary E – W

• 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.
• Gamey, Gaminess: other terms which mean off in taste. Doesn’t taste right but can 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 is grown.
• Grade: The measure of quality.
• Green 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.
• Hacienda: Farm or ranch.
• Hard: 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 bean.
• Harsh: A term to describe a certain coffee flavor.
• HB: Hard Bean.
• Hectare: A metric unit of land equaling 2.471 acres.
• HG: High Grown.
• HGC: High Grown Central.
• Hidey coffee, hidy coffee: Coffee which smells and tastes like hides.
• Hulling: The last step in the preparation of washed coffee.
• Husking: Cleaning the dried cherry.
• Importer: A person or firm that buys coffee form a producing country and brings it into a no producing 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 than American.
• Java: An island of Indonesia. Any cup of coffee.
• Lavando Fino: best grade of Venezuelan coffee.
• Laterals: Side branches, often horizontal.
• Limu: a low acid washed coffee, typically from Ethiopia.
• Longberry harrar: a grade of coffee from Ethiopia. The beans are larger than shortberries.
• Machine epirre: Machine stoned.
• MAM: an acronym for Medelin, Armenia, and Manizales Colombian coffees which are typically sold together in one contract.
• Maragogip: an extremely large porous bean.
• Mature 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.
• Mbuni: 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.
• Mocha: A small irregular bean, in color olive green. Has a unique acid character. Generally 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.
• No arrival: Didn’t arrive as per contract.
• No sale: Didn’t arrive or was not as contracted for so the sale in incomplete.
• Notice: Announcement of delivery.
• Nuke, nuking, nuked: Pressing the start button on a microwave oven.
• 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.
• Percolation: any method of brewing where the hot water is pumped up and gravity falls through the grind.
• Pergamino: Parchment, Pergamino coffee is coffee that has been dried after pulping fermenting and washing.
• Pile: Coffee 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.
• Primary market: The market in the country of production.
• Pulping: The 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.
• Rat 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 rubber.
• SC: Standard Central.
• SHB: Strictly Hard Bean.
• SHG: Strictly High Grown.
• SHGC: Strictly 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.
• 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 not full.
• Soft Bean: coffees grown at low altitudes. Generally a more porus or less dense bean.
• Sound coffee: Coffee in marketable condition.
• Source: The place of origin.
• Specialty Coffee: a term to differentiate between large commercial roasters and coffees which are more individual in marketing. Small scale roasters or coffee sold by the grower.
• 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.
• Standard: 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 frothing operation.
• Straight Coffee: unblended coffee from a single country, region, or crop.
• Style: A term designated to the appearance of the whole coffee bean.
• 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.
• Tipping: Charring 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 grounds.
• Type: A sample fairly representing the coffee to be shipped.
• Unwashed coffee: Green coffee produced by the dry process.
• UGQ: Usually good quality.
• Vector: An insect which carries a disease form one plant to another.
• 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 value.
• Whole Bean: coffee which has been roasted but not ground.

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