Loading... Please wait...

Glossary

Coffee Terminology



American Roast:

A chestnut brown colored bean with caramel like flavors.

Arabica: (ah-ra'-bee-kah) A type of coffee tree; the beans derive their name from Arabia, the ancient name for Yemen where they are believed to have originated.  These mountain grown beans do their best at altitudes of 3,000 to 6,500 feet and require an average growing temperature of 70 degrees Fahrenheit.

Cinnamon Roast: A light brown, almost cinnamon-colored bean that has a nutty flavor profile.

Direct Methylene Chloride: Method of decaffeinating green coffee beans by placing them in a rotating drum and softening by steam before rinsing them methylene chloride. 

French Roast: A very dark brown bean with large amounts of surface oil.   The flavor of the bean is bitter and has a very distinctive aroma.

Full City Roast: A dark brown bean with no visible traces of oil.    This represents the purest taste of coffee. Combines the flavors of caramel, chocolate and Vienna roast.

Green Coffee: Raw coffee beans with cherry pulp and mucilage removed.

Indirect Methylene Chloride: Method of decaffeinating coffee beans where green beans are soaked for several hours in a water/coffee solution at near boiling temperatures then the solution is treated with methylene chloride to eliminate the caffeine.

Italian Roast: A bean that is almost jet-black with a large amount of oil on the bean's surface.   This roast has a flavor that is very acidic and almost burnt taste.

Methylene Chloride: Clear, colorless chemical with chloroform-like odor.    Methylene chloride is used in some methods of decaffeinating coffee. 

Mucilage: (muc-el-age) Inner sticky pulp covering of coffee bean.

Robusta: (ro-bus-ta`) These trees grow best at altitudes below 2,000 feet and can tolerate a greater variance in growing temperatures and precipitation.   They flourish in the wet valley lands and humid tropical forests and tend to be more disease-resistant than Arabica species. 

Swiss Water Process: Method of decaffeinating coffee beans which involves submerging green beans in heated water that is saturated with coffee flavor known as "Flavor-Charged" water. Caffeine is extracted into the charged water, allowing the natural flavor of the beans to remain.   The caffeine is then removed from the water by carbon filters.

Vienna Roast: A dark brown with minimal amount of oil on the bean's surface and a definitive dark roast flavor.