The full specialty coffee vocabulary — from cupping to wet-hulled, from SCA score to zoning. 30 terms explained clearly.
Coffee that comes from a single farm, cooperative, or small region. The opposite: blend (mix of origins). Single origin tells you exactly where the coffee grew.
A very small lot (~5-50 bags) with a distinctive profile, separated from general production. Premium prices.
The combination of soil + altitude + climate + varieties that gives an origin its unique profile. A term borrowed from winemaking.
Traditional mix of local varieties developed over generations. In Tanzania and Ethiopia, every farm has its own mix.
The elevation where coffee grows. Higher = denser beans, livelier acidity, more complexity. Specialty requires a minimum of 1,000m.
Processing in which beans are depulped, fermented for 24-48h, then washed and dried. Result: clean, clear, acidic profile.
Beans dried inside the whole fruit. Sweet, fruity, fermented profile. Classic Ethiopian and Brazilian style.
Hybrid: depulped, but mucilage stays during drying. Intermediate profile — sweet like Natural, clean like Washed.
The Indonesian style. Beans are hulled at high humidity. Unique earthy, herbal profile, full body.
Fermentation without oxygen, in closed tanks. Result: experimental aromas, intensely fruity, sour notes.
The Specialty Coffee Association scores coffee on 100 points. Specialty = 80+. Outstanding = 90+. Below 80 is “commercial coffee.”
A standardized tasting session — several coffees brewed identically, tasted, and scored following the SCA protocol. The foundation of quality evaluation.
A person SCA-certified to evaluate coffee officially. The equivalent of a sommelier in winemaking.
Bean defects (insects, negative fermentation, foreign matter). Specialty grade = under 5 primary defects per 350g sample.
Roasted briefly, stopped at the start of first crack. Acidic, fruity, complex profile. For filter brewing.
Stopped between first and second crack. Balanced, sweet, caramel profile. Versatile.
Near or past second crack. Bitter, smoky, intense profile. Avoided in specialty — it masks the origin.
Distinct sounds during roasting. First crack ~196°C — beans release vapors. Second crack ~224°C — oils are released.
The exact date the coffee was roasted. Specialty is best consumed 5-30 days after. Don't use coffee labeled with an “Expiry date” — it tells you nothing useful.
A manual method where you pour hot water over ground coffee in a filter. Hario V60, Chemex, Kalita Wave.
Coffee sits in water (French Press, AeroPress, Clever Cup). Fuller profile than pour-over.
Pressurized extraction (9 bars) through finely ground coffee. 18g in → 36g liquid in 25-30s.
The first pour with a small amount of water, when freshly roasted coffee releases CO2. Let it sit 30 seconds.
Water finds channels through the ground coffee, extracting unevenly. Cause: poor distribution or tamping.
The % of solid coffee dissolved in the liquid. Specialty target: 18-22%. Below 18 = under-extracted (sour). Above 22 = over-extracted (bitter).
Concentration of the liquid — measured with a refractometer. Espresso: 8-10%. Filter: 1.2-1.5%.
Coffee : water. Filter standard: 1:16 (15g coffee, 240ml water). Espresso: 1:2 (18g → 36g).
A grinder with conical or flat burrs. Grinds uniformly. The #1 investment for specialty.
The tool you press coffee into the portafilter with (espresso). Standard 58mm. Even tamping = consistent extraction.
Kettle with a thin, controllable spout. Required for pour-over. Hario, Timemore Youth, Stagg.
A device that measures TDS in ml of liquid. Used in specialty for calibrating extractions.
Buying directly from the farmer, without intermediaries. Higher price for the farmer, better quality for the consumer.
Certification that guarantees a minimum price for farmers + ethical conditions. More relevant in commercial than in specialty (specialty usually pays more anyway).
The global trading price of coffee (NYC). Specialty sells for 2-5x C-market.
Want to start with specialty? See our intro article or our single-origin coffee collection.