The language of coffee
Every term in English, Spanish, Traditional and Simplified Chinese, linked to its full entry where one exists.
Translations marked * are not yet verified by a native-speaking expert.
EnglishEspañol繁體中文简体中文In short
16-O-methylcafestolalso: 16-OMC16-O-metilcafestol*16-O-甲基咖啡醇*16-O-甲基咖啡醇*A diterpene typical of robusta, stable in roasting and used to detect robusta in arabica blends.
5-Hydroxymethylfurfuralalso: HMF, hydroxymethylfurfural5-Hidroximetilfurfural*5-羥甲基糠醛*5-羟甲基糠醛*A furan formed when hexose sugars lose water on heating, by caramelisation or the Maillard reaction.
9-point hedonic scalealso: hedonic scaleEscala hedónica de 9 puntos*九點享樂量表*九点享乐量表*A nine-category liking scale developed for US military food research and widely used to measure consumer acceptance.
Absolute riskalso: absolute risksRiesgo absoluto*絕對風險*绝对风险*The share of people in a group who develop an outcome over a stated period, for example 11 per 1,000.
Accessionalso: germplasm accessionAccesión*種質材料（Accession）*种质材料（Accession）*One sample of seed or plants held in a genebank or collection under its own identifier.
Acetic acid bacteriaBacterias acéticas*醋酸菌*醋酸菌*Bacteria that turn sugars and alcohol into acetic and other acids; common in dry processing.
AcrylamideAcrilamida*丙烯醯胺*丙烯酰胺*A process contaminant formed from asparagine and sugars in the Maillard reaction; in coffee it peaks early in the roast and falls with darker roasting.
Activated carbonalso: activated charcoalCarbón activado*活性碳*活性炭*A porous carbon that adsorbs dissolved substances, such as chlorine and organic taints in water filters or caffeine in some decaffeination processes.
Active lesionLesión activa*活性病斑*活性病斑*A dark, sunken, fast-spreading spot of coffee berry disease that carries spore masses.
Adenosine receptorReceptor de adenosina*腺苷受體*腺苷受体*A receptor in the nervous system that adenosine normally activates and caffeine blocks.
Agro-ecological zonealso: agro-climatic zoneZona agroecológica*農業生態區*农业生态区*An area grouped by shared climate and growing conditions for a crop.
Agroforestryalso: agroforestry system, coffee agroforestryAgroforestería*農林複合經營*农林复合经营*Growing crops such as coffee together with planted or retained trees on the same land.
Agtronalso: Agtron number, Agtron valueAgtron*Agtron 烘焙色值*Agtron 烘焙色值*A roast-colour number from a near-infrared reflectance meter; lower values mean darker roasts.
Air-to-bean ratioRelación aire-grano*風豆比*风豆比*Kilograms of hot process air used per kilogram of green coffee in a roast.
Airlockalso: fermentation lockVálvula de fermentación*發酵氣閥*发酵气阀*A one-way valve on a fermentation vessel that lets gas out without letting outside air in.
Alignment (cupping)also: cupper calibration———The SCA's term for what cupping rooms call calibration – agreement among tasters in using scales and descriptors.
Aliphatic acidsalso: aliphatic acidÁcidos alifáticos*脂肪族酸*脂肪族酸*Small open-chain acids – formic, acetic, glycolic and lactic – formed mainly from sucrose during roasting.
Allelealso: allelesAlelo*等位基因*等位基因*One of the variant forms of a gene or DNA marker at a given place in the genome.
Allotetraploidalso: allopolyploid, amphidiploidAlotetraploide*異源四倍體*异源四倍体*A plant with four sets of chromosomes that come from two different parent species, as in Coffea arabica.
Alternate bearingalso: biennial bearingBienalidad*隔年結果*隔年结果*The swing between heavy and light crops in successive years.
Amadori productalso: Amadori products, Heyns productProducto de Amadori*阿馬多里產物*阿马多里产物*The first stable intermediate of the Maillard reaction, formed when a reducing sugar and an amino compound condense and rearrange.
Amplicon sequencingalso: metabarcoding, 16S sequencing, ITS sequencingSecuenciación de amplicones*擴增子定序*扩增子测序*A DNA method that identifies microbes by sequencing a marker gene such as 16S rRNA or ITS.
Anaerobic fermentationFermentación anaeróbica*厭氧發酵*厌氧发酵*Fermenting coffee in sealed, low-oxygen vessels.
AnthesisAntesis*開花期*开花期*The opening of a flower, when its pollen is released and its stigma becomes receptive.
Appressoriumalso: appressoriaApresorio*附著胞*附着胞*A swollen tip of a germinating fungal spore that attaches to the plant surface and helps the fungus enter.
Aqueous extractalso: water-soluble extractExtracto acuoso*水溶性萃取物*水溶性萃取物*The share of a coffee sample's mass that dissolves in hot water, used as a composition and quality measure.
Arabinogalactanalso: arabinogalactans, arabinogalactan-protein, arabinogalactan proteinsArabinogalactano*阿拉伯半乳聚糖*阿拉伯半乳聚糖*A branched, protein-linked cell-wall polysaccharide of the coffee bean whose arabinose side chains break off during roasting.
ArrobaArroba*阿羅巴（重量單位）*阿罗巴（重量单位）*A traditional weight unit used for coffee in Colombia, equal to 12.5 kg of dry parchment.
AsparaginaseAsparaginasa*天門冬醯胺酶*天冬酰胺酶*An enzyme that breaks down the amino acid asparagine, used in some foods before heating to lower acrylamide formation.
Backcrossalso: backcrossingRetrocruzamiento*回交*回交*A cross of a hybrid with one of its parents, or a plant like that parent, to recover that parent’s traits.
Backwardationalso: inverted marketBackwardation*逆價差（Backwardation）*逆价差（Backwardation）*A market in which futures for later delivery months are progressively lower priced than the nearest month.
Basis gradealso: contract basisGrado base*基準等級*基准等级*The grade against which a futures exchange prices all other deliverable grades by premiums and discounts.
Basis riskalso: differential riskRiesgo de base*基差風險*基差风险*The risk that the differential between a physical price and the futures price changes between placing and lifting a hedge.
Bean densityalso: apparent bean densityDensidad del grano*豆體密度*豆体密度*Mass of coffee beans divided by the volume of the beans themselves, internal pores included, usually measured by liquid displacement.
Bean probealso: bean temperature probe, BT probeSonda de grano*豆溫探針*豆温探针*The temperature probe in the bean mass of a roaster; it reads a mix of bean surface and hot air.
Beauveria bassianaalso: BeauveriaBeauveria bassiana*白僵菌*白僵菌*An insect-killing fungus that infects the coffee berry borer and is applied as a biological insecticide.
BecolsubBecolsub*Becolsub 生態處理模組*Becolsub 生态处理模组*Cenicafé's ecological wet-mill module combining water-free pulping, an upflow demucilager and a screw conveyor that mixes mucilage into the pulp.
Bed permeabilityalso: coffee bed permeability———How easily water flows through a packed bed of ground coffee; fines and compaction lower it.
Between-batch protocolalso: BBPProtocolo entre tandas*批次間程序*批次间程序*A fixed routine between roasts, used in practice to bring the roaster back to the same starting state.
Beverage ratioalso: coffee-to-beverage ratioProporción de bebida*粉液比*粉液比*The mass of dry ground coffee compared with the mass of beverage collected, as in espresso recipes such as 20 g to 40 g (1:2).
Bicarbonatealso: hydrogen carbonate, HCO₃⁻Bicarbonato*碳酸氫根*碳酸氢根*The hydrogen carbonate ion, which makes up most of the alkalinity of natural waters and neutralises acids.
Big bagalso: big bags, bulk bagBig bag*大型集裝袋*大型集装袋*A large flexible container of woven plastic used to store or ship coffee in bulk.
Bill of ladingalso: B/LConocimiento de embarque*提單*提单*The transport document for a sea shipment; its "on board" date proves the shipment date in coffee contracts.
Biocontrol yeastalso: biocontrol agent, antagonistic yeastLevadura de biocontrol*生物防治酵母*生物防治酵母*A yeast that inhibits the growth or toxin production of harmful moulds such as ochratoxin A producers.
Black beanalso: full black, partial blackGrano negro*黑豆*黑豆*A green coffee bean that is wholly or partly opaque black, linked to fermentation of overripe or fallen fruit and poor drying.
Black-green beanalso: preto-verde, black-immature beanGrano negro-verde*黑綠豆*黑绿豆*A black bean that shines because its silverskin still adheres, formed when an immature seed is damaged by heat.
Bloomalso: bloomingBloom (preinfusión)*悶蒸*闷蒸*The release of gas when water first meets freshly roasted ground coffee, often given a short pause at the start of a pour-over.
Boiling pointalso: boiling temperaturePunto de ebullición*沸點*沸点*The temperature at which water's vapour pressure equals the surrounding pressure; it falls with altitude and rises in a pressurised boiler.
Breast platealso: pecheroPechero*胸板*胸板*The fixed, ribbed plate of a pulper against which the rotating drum or disc presses the cherry.
Brewing ratioalso: coffee-to-water ratio, water-to-coffee ratioProporción de preparación*粉水比*粉水比*The mass of dry ground coffee compared with the mass of water used to brew it, written for example as 55 g/kg or 1:18.
Brixalso: degrees BrixBrix*白利糖度*白利糖度*A measure of dissolved solids, mostly sugars, in a liquid, read with a refractometer.
Bulk densityDensidad aparente*容積密度*容积密度*Mass of a quantity of beans or grounds divided by the volume it fills, including the air between particles.
Burralso: grinding burr———One of the two toothed grinding parts of a burr grinder; one turns, the other is held, and the gap between them sets the grind size.
Bypassalso: bypass waterBypass*旁通加水*旁通加水*Stopping percolation after a planned time and adding hot water to the brew instead of passing all the water through the grounds.
CafestolCafestol*咖啡醇*咖啡醇*A cholesterol-raising diterpene in coffee oil, largely held back by paper filters.
Caffeoylquinic acidsalso: caffeoylquinic acid, CQAÁcidos cafeoilquínicos*咖啡醯奎寧酸*咖啡酰奎宁酸*The main group of chlorogenic acids, in which caffeic acid is bound to quinic acid; 5-caffeoylquinic acid is the most abundant.
Canopy coveralso: canopy closureCobertura del dosel*樹冠覆蓋度*树冠覆盖度*The share of the area above the coffee covered by tree crowns, one of several ways of expressing shade.
Caramelisationalso: caramelizationCaramelización*焦糖化*焦糖化*The breakdown of sugars by heat without amino compounds, giving caramel-like aroma and brown polymers.
Carbon dioxide equivalentalso: CO2e, CO₂eDióxido de carbono equivalente*二氧化碳當量*二氧化碳当量*The amount of carbon dioxide with the same climate effect as a given amount of another greenhouse gas.
Carbon dioxide removalalso: carbon removalEliminación de dióxido de carbono*二氧化碳移除*二氧化碳移除*Deliberate technologies, practices and approaches that remove carbon dioxide from the atmosphere and store it durably.
Carbonate hardnessalso: temporary hardnessDureza carbonática*碳酸鹽硬度*碳酸盐硬度*The part of a water's hardness that can precipitate as scale, equal to the lower of total hardness and alkalinity.
Carbonic acidalso: H₂CO₃Ácido carbónico*碳酸*碳酸*The weak acid formed when carbon dioxide dissolves in water; it links dissolved CO₂, bicarbonate and pH.
Carbonic macerationMaceración carbónica*二氧化碳浸漬*二氧化碳浸渍*A winemaking method in which intact grapes ferment under carbon dioxide; in coffee, fermenting whole cherries sealed with added carbon dioxide.
Cascaraalso: coffee husk, husk coffee, huskCáscara*咖啡果皮*咖啡果皮*The dried skin and pulp of the coffee cherry, removed after natural processing; also used for tea-like drinks.
CasehardeningEndurecimiento superficial*表面硬化*表面硬化*Drying defect in which the outside of the seed dries much faster than the inside and forms a hard shell.
Category 2 defectalso: secondary defectDefecto de categoría 2*二級瑕疵*二级瑕疵*In the SCA green coffee assessment, a defect that counts lightly, so several beans make one full defect, such as broken or partial black beans.
Cereja descascadaalso: cereja descascado, CD coffeeCereza descascarada*去皮日曬*去皮日晒*Brazilian name for coffee whose skin is removed and which is dried with the mucilage still attached to the parchment.
Certified stocksalso: certified stock, exchange stocksExistencias certificadas*認證庫存*认证库存*Coffee in exchange-licensed warehouses that has been graded and found deliverable against a futures contract.
Channellingalso: channelingCanalización*通道效應*通道效应*Uneven flow through a coffee bed, in which water follows paths of low resistance and extracts parts of the bed unevenly.
Charge temperatureTemperatura de carga*入豆溫度*入豆温度*The temperature of the roaster or its air when the green coffee goes in.
Check-all-that-apply (CATA)also: CATAMarque todo lo que corresponda (CATA)*勾選所有適用項（CATA）*勾选所有适用项（CATA）*A rapid sensory method in which tasters tick every listed descriptor they perceive, without rating intensity.
Chloraminealso: chloramines, monochloramineCloramina*氯胺*氯胺*A chlorine–ammonia disinfectant used by some waterworks, usually removed for coffee with activated carbon.
Chlorogenic acid lactonesalso: quinidesLactonas de ácidos clorogénicos*綠原酸內酯*绿原酸内酯*Bitter compounds formed from chlorogenic acids during roasting; also called quinides.
Chlorogenic acidsalso: chlorogenic acid, CGAÁcidos clorogénicos*綠原酸*绿原酸*A family of phenolic acids, mainly caffeoylquinic acids, abundant in green coffee and largely broken down during roasting.
Chlorophenolalso: chlorophenolsClorofenol*氯酚*氯酚*A compound formed when chlorine reacts with phenols, with a medicinal taste noticeable at very low levels.
Clonealso: clonal cultivar, clonal variety, polyclonal varietyClon*無性系*无性系*Plants propagated vegetatively (cuttings, grafts, somatic embryos) from one mother tree and therefore genetically identical.
Co-inoculationalso: mixed starter culture, co-cultureCoinoculación*共同接種*共同接种*Adding two or more selected microbes, such as a yeast and a lactic acid bacterium, together as a starter culture.
Coffee bean weevilalso: Araecerus fasciculatus, coffee weevilGorgojo del café*咖啡豆象*咖啡豆象*A small beetle, Araecerus fasciculatus, mostly known as a pest of stored coffee that bores into green beans.
Coffee wilt diseasealso: tracheomycosisMarchitez del cafeto*咖啡萎凋病*咖啡萎凋病*A fungal wilt of coffee trees caused by Fusarium xylarioides, severe on robusta and liberica in tropical Africa.
Cohort studyalso: cohort studies, prospective cohortEstudio de cohortes*世代研究*队列研究*An observational study that follows a group of people forward in time and records who develops an outcome.
Cold dripalso: slow drip———Cold brew made by letting cold or iced water drip through a bed of ground coffee and a filter.
Colloidalso: colloidal———Particles or large molecules spread through a liquid without settling or truly dissolving, such as polysaccharides and melanoidins in brewed coffee.
Compatibility groupalso: compatibility groupsGrupo de compatibilidad*親和群*亲和群*In Coffea canephora, plants that share the same self-incompatibility genotype and cannot pollinate one another.
Confoundingalso: confounder, confoundersConfusión (sesgo de confusión)*混雜*混杂*Distortion of an association by a third factor linked to both the exposure and the outcome, such as smoking in coffee studies.
Contact timealso: brew timeTiempo de contacto*接觸時間*接触时间*How long brewing water and ground coffee are together during extraction.
Contangoalso: carry marketContango*正價差（Contango）*正价差（Contango）*A market in which futures for later delivery months are progressively higher priced than the nearest month.
Cost, insurance and freightalso: CIFCosto, seguro y flete*成本、保險加運費*成本、保险加运费*An Incoterms rule under which risk passes on board at the port of shipment, while the seller pays freight and minimum insurance to the named port of destination.
Cotyledonalso: cotyledons, seed leavesCotiledón*子葉*子叶*A seed leaf of the embryo; coffee has two, which absorb the endosperm and then open above the soil.
Crop wild relativealso: crop wild relativesPariente silvestre de cultivo*作物野生近緣種*作物野生近缘种*A wild plant species closely related to a crop that can pass useful genes to it by crossing.
Crossmodal correspondencealso: crossmodal correspondences, cross-modal correspondenceCorrespondencia intermodal*跨感官對應*跨感官对应*A consistent tendency to match a feature in one sense with one in another, such as round shapes with sweetness.
Cryopreservationalso: cryoconservationCriopreservación*超低溫保存*超低温保存*Long-term storage of living seeds or tissues in liquid nitrogen.
Cup of Excellencealso: CoETaza de la Excelencia*卓越杯*卓越杯*A national coffee competition, begun in Brazil in the late 1990s, whose top-scoring lots are sold at online auction.
Cyclone (roaster)also: chaff collectorCiclón*旋風分離器*旋风分离器*The separator in a roaster's exhaust that removes silverskin, dust and bean fragments from the hot air.
CYP1A2CYP1A2*CYP1A2*CYP1A2*The liver enzyme of the cytochrome P450 family that breaks down most of the caffeine a person ingests.
Dealkaliseralso: dealkalizer, dealkalisationDesalcalinizador*降鹼度處理*降碱度处理*A treatment that lowers alkalinity without changing hardness, by anion exchange or by adding a strong acid.
Decarboniseralso: decarbonizer, weak-acid cation exchangerDescarbonatador*去碳酸鹽濾芯*去碳酸盐滤芯*An ion exchanger that swaps calcium and magnesium for hydrogen ions, lowering hardness and alkalinity by equal amounts.
DecarboxylationDescarboxilación*脫羧反應*脱羧反应*A reaction in which a molecule loses its acid (carboxyl) group as carbon dioxide; in roasting it is part of Strecker degradation.
Deforestation cut-off dateFecha de corte de deforestación*毀林截止日期*毁林截止日期*The date after which clearing forest on a plot makes its produce ineligible under a standard or law; 31 December 2020 under the EU Deforestation Regulation.
Degassing siloalso: degas siloSilo de desgasificación*脫氣倉*脱气仓*A silo in which roasted or ground coffee is held so that trapped gas can escape before packing or further processing.
Degree of methylesterificationalso: degree of methylation, high-methoxylGrado de metilesterificación*甲酯化度*甲酯化度*The share of galacturonic acid units in pectin that carry a methyl ester.
Degree-dayalso: degree dayGrado-día*度日*度日*A unit of accumulated warmth above a development threshold, used to predict insect development time.
Desiccantalso: desiccantsDesecante*乾燥劑*干燥剂*A water-absorbing material packed with coffee to keep moisture down during storage or shipment.
Despolpadoalso: café despolpadoDespulpado*去果肉發酵水洗（巴西）*去果肉发酵水洗（巴西）*Brazilian term for coffee that is pulped, fermented and washed before drying – washed coffee.
Development timealso: development phaseTiempo de desarrollo*發展時間*发展时间*The time from first crack to the end of the roast.
Dichloromethanealso: methylene chloride, DCMDiclorometano*二氯甲烷*二氯甲烷*A chlorinated organic solvent used to extract caffeine from moistened green coffee; also called methylene chloride.
Differentialalso: physical differential, price differentialDiferencial*價差（Differential）*价差（Differential）*The premium or discount over the futures price for a given origin and quality of coffee, agreed between buyer and seller.
Diffusionalso: diffuse, diffusesDifusión*擴散*扩散*Movement of dissolved substances from where they are more concentrated to where they are less, as from inside a coffee particle into the brew.
Dimethyl disulfidealso: DMDSDisulfuro de dimetilo*二甲基二硫醚*二甲基二硫醚*A sulphury compound formed when methanethiol oxidises during storage of roasted coffee.
Diploidalso: diploidsDiploide*二倍體*二倍体*Having two sets of chromosomes; most coffee species are diploid, with 22 chromosomes.
Disomic inheritanceHerencia disómica*二體遺傳*二体遗传*Inheritance in which each chromosome pairs only with its partner from the same subgenome, so genes segregate as in a diploid.
Diterpenesalso: diterpene, diterpene estersDiterpenos*二萜*二萜*A class of compounds in coffee oil, chiefly cafestol and kahweol, mostly bound to fatty acids as esters.
Downstream operatorOperador posterior*下游經營者*下游经营者*Under the EU Deforestation Regulation, a company that sells or exports products made from covered products that already have a due diligence statement.
Dry matteralso: dry weightMateria seca*乾物質*干物质*The mass left when all water is removed; it stays constant during drying and is the reference for dry-basis moisture.
Dry pulpingalso: pulping without waterDespulpado sin agua*無水脫皮*无水脱皮*Pulping cherries without adding water, fed from a dry hopper.
Drying frontalso: evaporation frontFrente de secado*乾燥前緣*干燥前缘*The moving boundary inside a roasting bean between a drying outer layer and a moist core.
Drying patioalso: patioPatio de secado*曬場*晒场*A flat surface of concrete, brick or earth on which coffee is spread to dry in the sun.
Due diligence statementDeclaración de diligencia debida*盡職調查聲明*尽职调查声明*Under the EU Deforestation Regulation, an operator's declaration that a product is deforestation-free and legal, submitted in the EU Information System.
EDTA titrationalso: complexometric titrationValoración con EDTA*EDTA 滴定*EDTA 滴定*A drop-by-drop test that measures total hardness (calcium plus magnesium) with the reagent EDTA and a colour indicator.
Electrical conductivity testPrueba de conductividad eléctrica*電導度測試*电导率测试*A measure of the ions that leak from soaked beans into water, used as an indicator of cell-membrane damage.
Elephant beanalso: elephant beansGrano elefante*象豆*象豆*Two coffee seeds joined together, the result of false polyembryony; it often breaks into a shell and an inner piece.
Embryoalso: seed embryoEmbrión*胚*胚*The small plant inside the coffee seed, 3–4 mm long, whose survival is scored in viability tests.
Empty loculealso: empty loculesLóculo vacío*空室*空室*A seed chamber in a coffee fruit that holds no developed seed.
Emulsion———Tiny droplets of one liquid, such as coffee oil, dispersed through another, such as water.
End temperaturealso: drop temperatureTemperatura final*出豆溫度*出豆温度*The probe temperature at which a roast is ended; it depends on the machine and probe.
EndospermEndospermo*胚乳*胚乳*The storage tissue that makes up most of the coffee seed – the part that is roasted.
Endosperm capalso: micropylar endospermCasquete del endospermo*胚乳帽*胚乳帽*The part of the endosperm in front of the radicle tip, which must weaken before the root can emerge.
Endothermic reactionalso: endothermic, endothermic phaseReacción endotérmica*吸熱反應*吸热反应*A process that absorbs heat; in roasting, the early phase when energy goes into heating the beans and evaporating water.
Enterobacteriaalso: EnterobacteriaceaeEnterobacterias*腸桿菌*肠杆菌*Bacteria of the family Enterobacteriaceae, such as Pantoea, Erwinia and Klebsiella, common early in coffee fermentation.
Environment temperaturealso: exhaust temperatureTemperatura ambiente del tostador*環境溫度*环境温度*The air temperature in or leaving a roaster's chamber, logged next to the bean probe.
Equilibrium moisture contentHumedad de equilibrio*平衡含水率*平衡含水率*The moisture a product reaches when it stops gaining or losing water to air of a given temperature and humidity.
Equilibrium relative humidityHumedad relativa de equilibrio*平衡相對濕度*平衡相对湿度*The relative humidity of air in equilibrium with a sample; numerically water activity × 100.
Evaporative coolingEnfriamiento evaporativo*蒸發冷卻*蒸发冷却*The cooling of a material as its water absorbs heat to evaporate.
Ex dockalso: ex-dockEx muelle*碼頭交貨（Ex dock）*码头交货（Ex dock）*A delivery term of the Green Coffee Association contract, not an Incoterms rule; risk passes on the dock at the port of destination.
ExcelsoExcelso*Excelso 等級*Excelso 等级*Colombian export grade of mainly flat, even beans above screen 14.
Exchange for physicalsalso: EFP, exchange of futures for physicalsIntercambio de futuros por físicos*期貨轉現貨*期货转现货*A trade in which a futures position is swapped for the matching physical coffee between two parties, often to fix a PTBF price.
Exothermic reactionalso: exothermic, exothermic phaseReacción exotérmica*放熱反應*放热反应*A chemical reaction that releases heat; in roasting, reactions late in the roast that need less heat input.
Expansion chamberCámara de expansión*膨脹室*膨胀室*A wider space above or after a roasting chamber where the air slows down so that beans are not carried away with it.
Extended producer responsibilityalso: EPRResponsabilidad ampliada del productor*生產者延伸責任*生产者延伸责任*A rule that makes producers report, pay for or organise the collection and recycling of the packaging they put on the market.
Factor de rendimientoalso: rendimiento en trilla, milling yield factorFactor de rendimiento*出品係數*出品系数*Kilograms of dry parchment coffee needed to obtain a 70 kg bag of Colombian excelso; lower is better.
Fairtrade Minimum PricePrecio Mínimo Fairtrade*公平貿易最低價格*公平贸易最低价格*The lowest price a Fairtrade buyer may pay producers for Fairtrade coffee; the market price applies when it is higher.
FermaestroFermaestro*發酵終點測定器*发酵终点测定器*A Cenicafé device that shows the washing point by measuring how far a sample of fermenting coffee settles as broken-down mucilage drains away.
FermentationFermentación*發酵*发酵*In processing, the breakdown of sugars and pectins around the seed by yeasts and bacteria.
Field genebankalso: field genebanks, field gene bankBanco de germoplasma en campo*田間種原庫*田间种质库*A collection that conserves plant genetic resources as living plants in the field rather than as stored seed.
Fine robustaRobusta fino*精品羅布斯塔*精品罗布斯塔*Robusta that meets the cup-quality standard of the CQI and Uganda Coffee Development Authority system, as opposed to commercial grades.
First crackPrimer crack*一爆*一爆*The first audible cracking of the beans during roasting, as built-up water vapour and gas break the bean structure.
Floatersalso: floaterFlotes*浮豆*浮豆*Cherries or beans that float in water – typically overripe, dried, undeveloped or damaged fruit – removed before processing.
Food contact materialalso: food contact materials, FCMMaterial en contacto con alimentos*食品接觸材料*食品接触材料*Any material or article intended to come into contact with food, such as cups, glazes and linings, regulated by limits on what may migrate into food.
Free carrieralso: FCAFranco transportista*貨交承運人*货交承运人*An Incoterms rule under which the seller delivers the goods to the carrier nominated by the buyer, and risk passes at that point.
Free on boardalso: FOB, FOB priceFranco a bordo*船上交貨*船上交货*A price for coffee loaded on the ship at the port of export; the buyer pays freight and insurance from there.
French degreealso: °fHGrado francés*法國硬度*法国硬度*A hardness unit used in Switzerland and France; 1 °fH equals 10 ppm as CaCO₃.
Freshness indexalso: freshness indicesÍndice de frescura*新鮮度指數*新鲜度指数*The ratio of two aroma compounds in the air above roasted coffee, used to track loss of freshness during storage.
Fruiting woodalso: bearing woodMadera productiva*結果枝*结果枝*Branch wood that carries the crop; in arabica, mainly wood grown in the previous season.
Full defectalso: full defect equivalentDefecto completo*完整瑕疵當量*完整瑕疵当量*The unit of a green-coffee defect count; each defect type converts to full defects by a fixed equivalence.
Functional unitUnidad funcional*功能單位*功能单位*The quantity a life-cycle assessment reports its results for, such as 1 kg of green coffee or one cup.
Futures contractalso: coffee futures, terminal marketContrato de futuros*期貨合約*期货合约*A standardised exchange contract to buy or sell a set quantity and grade of a commodity in a set future delivery month.
GABAalso: γ-aminobutyric acid, gamma-aminobutyric acidGABA (ácido γ-aminobutírico)*γ-胺基丁酸*γ-氨基丁酸*A non-protein amino acid that plant cells build up under stress; higher in natural than in washed green coffee.
Galactomannanalso: galactomannansGalactomanano*半乳甘露聚糖*半乳甘露聚糖*A cell-wall polysaccharide of the coffee bean: a mannose chain with single galactose side units, about half of the polysaccharides in green coffee.
Genetic bottleneckCuello de botella genético*遺傳瓶頸*遗传瓶颈*A sharp reduction of a population to few individuals, after which the descendants carry only the genetic variation of those few.
German degreealso: °dHGrado alemán*德國硬度*德国硬度*A hardness unit based on calcium oxide; 1 °dH equals 17.85 ppm as CaCO₃.
Glass transitionalso: glass transition temperatureTransición vítrea*玻璃轉化*玻璃化转变*The temperature range in which an amorphous solid changes from a rigid glassy state to a softer rubbery one; lowered by water.
Golden Cup Standardalso: Golden Cup, Gold Cup standardEstándar Golden Cup*金杯標準*金杯标准*The SCA's target box for filter coffee on the brewing control chart, 1.15–1.35% TDS at 18–22% extraction yield.
Green coffeealso: green coffee beans, green beanCafé verde*生豆*生豆*Unroasted coffee seeds that have been dried and milled.
Grind by weightalso: gravimetric dosing———Dosing in which a load cell weighs the ground coffee and stops the grinder at a set mass.
Grinder retention———Ground coffee that stays inside a grinder after a dose instead of leaving it.
Grinding on demandalso: on-demand grinding———Grinding coffee at the moment it is needed for brewing, as café and home grinders do.
Growth differentialalso: origin differential, exchange differentialDiferencial de origen*產地價差*产地价差*The fixed premium or discount, set in the exchange rules, at which coffee of a named origin can be delivered against a futures contract.
Guaiacolalso: guaiacols, 4-vinylguaiacol, volatile phenolsGuayacol*愈創木酚*愈创木酚*A volatile phenol formed from chlorogenic acids during roasting that gives dark roasts smoky, woody notes.
Half-dry stagealso: meia-seca, half dryMedia seca*半乾階段*半干阶段*The point in drying, at about 25% moisture (wet basis) in Brazilian practice, after which coffee may be heaped or the dryer stopped overnight.
Half-lifealso: elimination half-lifeVida media de eliminación*排除半衰期*消除半衰期*The time the body needs to clear half of a dose of a substance such as caffeine.
Hedgealso: hedging, short hedge, long hedgeCobertura*避險*套期保值*A futures position taken as a temporary stand-in for a physical purchase or sale, to offset price risk.
HeterofermentativeHeterofermentativo*異型發酵*异型发酵*Describes lactic acid bacteria that make lactic acid plus other products such as ethanol, acetic acid or mannitol.
Heterosisalso: hybrid vigourHeterosis*雜種優勢*杂种优势*The tendency of first-generation hybrids between distant parents to outperform their parents, for example in yield.
HexanalHexanal*己醛*己醛*An aldehyde formed by oxidation of unsaturated fatty acids, used as a marker of rancidity in stored coffee.
High-temperature short-time roastingalso: HTSTTueste de alta temperatura y corto tiempo*高溫短時烘焙*高温短时烘焙*A fast roast at high air temperature, contrasted in research with low-temperature long-time (LTLT) roasting.
Homoeologous exchangealso: homoeologous exchangesIntercambio homeólogo*部分同源交換*部分同源交换*Replacement of a chromosome segment of one subgenome by the matching segment of the other in a polyploid.
HomofermentativeHomofermentativo*同型發酵*同型发酵*Describes lactic acid bacteria that turn sugars mainly into lactic acid.
HomogalacturonanHomogalacturonano*同型半乳糖醛酸聚糖*同型半乳糖醛酸聚糖*The main pectin chain, made of α-1,4-linked galacturonic acid units.
HPLCalso: high-performance liquid chromatographyHPLC*高效液相層析*高效液相色谱*High-performance liquid chromatography, the laboratory method that separates and measures single compounds such as caffeine in a brew.
Hullingalso: dehulling, huller, dry millingTrilla*脫殼*脱壳*Mechanically removing the dried husk or parchment to obtain green coffee.
Husk coffeealso: dried cherryCafé en cereza seca*乾果咖啡*干果咖啡*Whole coffee cherry dried with its skin, pulp and parchment still on the seed, before hulling.
Hypocotylalso: hypocotylsHipocótilo*下胚軸*下胚轴*The seedling stem below the cotyledons; in coffee it lifts the seed out of the soil.
ICO composite indicator pricealso: I-CIP, ICO compositePrecio indicativo compuesto de la OIC*ICO 綜合指標價格*ICO 综合指标价格*A daily reference price from the International Coffee Organization that combines four group indicators, weighted by market share.
Immunoaffinity columnalso: immunoaffinity clean-up, IACColumna de inmunoafinidad*免疫親和管柱*免疫亲和柱*A clean-up cartridge holding an antibody that binds one analyte, such as ochratoxin A, so other compounds can be washed away before analysis.
Incoterms rulesalso: Incoterms, Incoterms 2020Reglas Incoterms*國際貿易術語（Incoterms）*国际贸易术语（Incoterms）*Eleven three-letter trade terms of the International Chamber of Commerce that set where the seller delivers, where risk passes and who pays which costs.
Intermediate seedalso: intermediate seeds, intermediate storage behaviourSemilla intermedia*中間型種子*中间型种子*A seed that survives partial drying but not complete drying, as coffee seeds do, so it cannot be kept long in a conventional seed bank.
Intracellular fermentationalso: intracellular fermentationsFermentación intracelular*細胞內發酵*细胞内发酵*Fermentation inside intact fruit cells by the fruit's own enzymes, without yeasts, as in carbonic maceration of grapes.
Introgressionalso: introgressedIntrogresión*基因滲入*基因渗入*The transfer of genes from one species into another by hybridisation followed by repeated backcrossing.
Isocitrate lyasealso: ICLIsocitrato liasa*異檸檬酸裂解酶*异柠檬酸裂解酶*Key enzyme of the glyoxylate cycle, used as a marker for the start of germination in coffee seeds.
Jebenaalso: jebenasJebena*傑貝納陶壺*杰贝纳陶壶*Round-bottomed clay coffee pot with a long neck and narrow spout, used to boil coffee in the Ethiopian coffee ceremony.
KahweolKahweol*咖啡豆醇*咖啡豆醇*A diterpene of coffee oil, abundant in arabica and scarce in robusta, that breaks down more readily in roasting than cafestol.
Knudsen diffusionDifusión de Knudsen*克努森擴散*克努森扩散*Diffusion of gas through pores so narrow that molecules hit the pore walls more often than each other.
Lactic acid bacteriaBacterias ácido lácticas*乳酸菌*乳酸菌*Bacteria that turn sugars mainly into lactic acid; they dominate most wet fermentations.
Laminatealso: multilayer filmLaminado*複合膜*复合膜*Packaging film made of several thin layers bonded together, each with its own job such as sealing, barrier or print.
Land-use changeCambio de uso del suelo*土地利用變化*土地利用变化*Converting land, such as forest, to another use, such as a coffee plantation, with the emissions this releases.
Landed costalso: landed priceCosto en destino*到岸成本*到岸成本*The cost of green coffee in the importing country, after freight, insurance, duty, import costs and financing.
Landed weightsalso: landed weightPesos desembarcados*到岸重量*到岸重量*A contract basis on which green coffee is weighed after discharge at destination and the invoice is settled on that weight.
Landracealso: local landraceVariedad local*地方品種*地方品种*A traditional, locally adapted crop population that farmers keep and pass on, as opposed to a variety released by a breeding programme.
Lapse ratealso: temperature lapse rateGradiente térmico vertical*氣溫垂直遞減率*气温垂直递减率*The rate at which air temperature falls with altitude, usually given in °C per 100 m.
Laser diffractionalso: laser diffractometry———A particle-sizing method that infers the sizes of equivalent spheres from the pattern of laser light scattered by dispersed particles.
Latent heatalso: latent heat of evaporationCalor latente*潛熱*潜热*Heat taken up or released when a substance changes phase, such as water turning to vapour, without a change in temperature.
Latent periodPeríodo de latencia*潛伏期*潜伏期*The time from infection until a pathogen produces new spores.
Leaf axilalso: leaf axils, axilAxila foliar*葉腋*叶腋*The angle between a leaf stalk and the stem, where coffee flowers and fruit form in clusters.
Letter of creditalso: L/CCarta de crédito*信用狀*信用证*A payment arranged through banks against documents; coffee contracts require it to stay valid beyond the shipment period.
Liquid retention ratioalso: retained liquidRelación de retención de líquido*液體保留比*液体保留比*The mass of brew held back in the spent grounds per gram of dry coffee.
Low-acid food———In US federal rules, a food other than an alcoholic beverage with a finished equilibrium pH above 4.6 and a water activity above 0.85.
MacroporeMacroporo*大孔*大孔*A large gas-filled void left inside a roasted coffee cell, where much of the trapped gas sits.
Male sterilityalso: male-sterileAndroesterilidad*雄性不育*雄性不育*Inability of a plant to produce working pollen, so that all its seed comes from another plant’s pollen.
Margin of exposurealso: MOEMargen de exposición*暴露限值*暴露边际*The ratio between a reference dose from animal studies and the estimated human exposure, used by EFSA where no safe intake can be set.
Mass balance (chain of custody)Balance de masa*質量平衡*质量平衡*A chain-of-custody model in which certified and uncertified material may be mixed as long as the volumes sold as certified match the volumes bought as certified.
Maximum residue levelalso: MRL, MRLsLímite máximo de residuos*最大殘留限量*最大残留限量*The highest legally permitted concentration of a pesticide residue in or on a food, set per pesticide and product.
Mechanical demucilageralso: demucilager, mechanical demucilaging, demucilagingDesmucilaginador*機械脫膠機*机械脱胶机*Machine that removes mucilage by friction instead of fermentation, using little water.
Melanoidinsalso: melanoidinMelanoidinas*類黑素*类黑素*Brown, high-molecular compounds formed by browning reactions during roasting.
Mendelian randomisationalso: Mendelian randomization, MR studyAleatorización mendeliana*孟德爾隨機化*孟德尔随机化*A study method that uses gene variants linked to an exposure, such as coffee intake, as a stand-in for the exposure itself.
Mercury porosimetryalso: mercury intrusion porosimetryPorosimetría de mercurio*壓汞孔隙測定法*压汞孔隙测定法*A method that forces mercury into a sample under rising pressure to measure its pore volume and pore size distribution.
Methanethiolalso: MeSH, methyl mercaptanMetanotiol*甲硫醇*甲硫醇*A highly volatile sulphur compound in fresh roasted coffee whose rapid decline is a sensitive marker of staling.
MicroporeMicroporo*微孔*微孔*A very fine pore in the cell walls of roasted coffee, through which gas leaves by diffusion.
Moisture contentContenido de humedad*含水率*含水率*The share of water in coffee by weight, usually given on a wet basis (wb).
Mucilage retentionalso: mucilage retainedRetención de mucílago*果膠保留率*果胶保留率*The share of the original mucilage left on the parchment before drying, used to describe honey grades.
Mycotoxinalso: mycotoxinsMicotoxina*黴菌毒素*霉菌毒素*A toxic substance produced by a fungus, such as ochratoxin A in coffee.
Nagoya ProtocolProtocolo de Nagoya*名古屋議定書*名古屋议定书*The agreement under the Convention on Biological Diversity on access to genetic resources and fair sharing of the benefits from their use; in force since October 2014.
Nipped beanalso: pulper-nipped beanGrano mordido*脫皮機咬傷豆*脱皮机咬伤豆*A seed cut or crushed by a badly adjusted pulper; counted as a defect.
Nitro cold brewalso: nitro coffee———Cold brew stored and served under nitrogen, for example from a keg.
Non-uniform cupTaza no uniforme*不一致杯*不一致杯*A cup in a cupping that differs in kind, not just in intensity, from the other cups of the same sample.
Normaliseralso: normalizer, densifier———A unit below an industrial grinder that mixes, kneads or beats ground coffee to break large particles, bind fines and set density.
Nucleotide diversityDiversidad nucleotídica*核苷酸多樣性*核苷酸多样性*The average share of DNA positions that differ between two copies of a genome in a population.
Ochratoxin Aalso: OTAOcratoxina A*赭麴毒素A*赭曲霉毒素A*A mycotoxin produced by some moulds; its prevention is a key aim of good drying practice.
Oil bodiesalso: oleosomes, oil bodyCuerpos lipídicos*油體*油体*Tiny membrane-bound droplets of oil in the cells of the coffee seed.
Oil migrationalso: oily beansMigración de aceite*油脂遷移*油脂迁移*Movement of coffee oil to the bean surface, pushed by gas pressure, faster in dark roasts.
One-way valvealso: degassing valve, valve bagVálvula unidireccional*單向排氣閥*单向排气阀*A valve in a coffee bag that lets gas released by the beans escape without letting outside air in.
Organic roast lossalso: dry-matter roast lossPérdida orgánica de tueste*有機烘焙失重*有机烘焙失重*Roast loss calculated on dry matter, so that differences in green-coffee moisture do not affect it.
Orthonasal smellalso: orthonasalOlfacción ortonasal*鼻前嗅覺*鼻前嗅觉*Smell taken in through the nostrils, as when sniffing dry grounds or brew.
Orthotropicalso: orthotropic stemOrtotrópico*直立生長*直立生长*Growing upright, like the main stem and suckers of a coffee plant.
Outright contractalso: outright price, fixed-price contractContrato a precio fijo*一口價合約*一口价合约*A contract that sets one complete price at signing, without later fixing against the futures market.
Outturnalso: hulling recovery, outturn ratioRendimiento*出品率*出品率*The weight of green coffee obtained from a given weight of dried parchment or dried cherry.
Over-extractionalso: over-extracted, overextractionSobreextracción*過度萃取*过度萃取*Brewing that dissolves too much of the slow-dissolving bitter and astringent compounds, giving a harsh cup.
Oxygen barrierBarrera al oxígeno*阻氧層*阻氧层*A packaging layer, such as aluminium foil, a metallised film or EVOH, that slows oxygen passing into the pack.
Parasitoidalso: parasitoid waspParasitoide*擬寄生物*拟寄生物*An insect whose larvae develop in or on a single host insect and kill it.
Parchmentalso: parchment coffeePergamino*帶殼豆*带壳豆*The papery layer around the seed; also coffee dried inside it.
Parchment huskalso: cisco, cascarillaCisco de café*咖啡羊皮紙殼*咖啡羊皮纸壳*The dry parchment shell removed in hulling, widely burnt as fuel in coffee dryer furnaces.
PasillaPasilla*次級豆（Pasilla）*次级豆（Pasilla）*The defective, lower-grade beans sorted out of Colombian green coffee during milling.
Peaberryalso: peaberriesCaracol*圓豆*圆豆*A single rounded seed formed in place of the usual two flat seeds.
Pectinalso: pectic substancesPectina*果膠質*果胶质*Gel-forming polysaccharide of plant cell walls; a main component of coffee mucilage.
Pectin lyasealso: pectate lyasePectina liasa*果膠裂解酶*果胶裂解酶*Enzyme that splits esterified pectin by β-elimination rather than hydrolysis.
Pectin methylesterasePectina metilesterasa*果膠甲酯酶*果胶甲酯酶*Enzyme that removes methyl ester groups from pectin, releasing methanol.
Pectinasealso: pectinases, pectinolytic enzymes, pectolytic enzymesPectinasa*果膠酶*果胶酶*Any enzyme that breaks down pectin; used to speed up mucilage removal.
Pectinolyticalso: pectinolysisPectinolítico*果膠分解*果胶分解*Able to break down pectin, the main structural material of coffee mucilage.
PerispermPerispermo*外胚乳*外胚乳*A temporary tissue of the young coffee seed that the endosperm gradually replaces; the silverskin is its remnant.
Phenylindanesalso: phenylindaneFenilindanos*苯基茚滿*苯基茚满*Breakdown products of chlorogenic acid lactones that give dark roasts a lingering harsh bitterness.
Physiological maturityMadurez fisiológica*生理成熟*生理成熟*The point at which the endosperm of the coffee fruit is solid and the fruit is still green, before it changes colour.
Physiological racealso: rust raceRaza fisiológica*生理小種*生理小种*A group of isolates of a pathogen with the same combination of virulence genes.
Pinhead stagealso: pinheadEstado de cabeza de alfiler*針頭期*针头期*The first weeks after flowering, when the young coffee fruit hardly grows.
Plagiotropicalso: plagiotropic branchPlagiotrópico*斜向生長*斜向生长*Growing roughly horizontally, like the side branches of a coffee plant that carry the flowers and fruit.
Plasticisationalso: plasticization, plasticiser, plasticizerPlastificación*塑化*塑化*Softening of an amorphous material by a small molecule such as water, which lowers its glass transition temperature.
Plastid genomealso: chloroplast DNAGenoma plastidial*質體基因組*质体基因组*The small genome of chloroplasts, passed on through the mother in the coffee crosses studied.
Polishingalso: polisherPulido*拋光*抛光*Mechanical removal of the residual silverskin from green coffee after hulling.
PolygalacturonasePoligalacturonasa*多聚半乳糖醛酸酶*多聚半乳糖醛酸酶*Enzyme that splits the pectin chain by hydrolysis.
Potassium leaching testalso: potassium leachingPrueba de lixiviación de potasio*鉀離子滲漏測試*钾离子渗漏测试*A measure of the potassium that leaks from soaked beans into water, used with electrical conductivity to show membrane damage.
Price to be fixedalso: PTBF, price-to-be-fixed contractPrecio por fijar*待定價合約*待定价合约*A contract that agrees the differential now and fixes the futures part of the price later against the exchange.
Primary defectalso: category 1 defectDefecto primario*一級瑕疵*一级瑕疵*In SCAA grading, a severe defect such as a full black, full sour or pod that counts heavily and bars specialty grade.
PROP (propylthiouracil)also: propylthiouracil———A bitter test compound whose perceived bitterness depends largely on variants of the TAS2R38 gene.
PuckPastilla de café*粉餅*粉饼*The compacted bed of ground coffee in an espresso basket, before or after brewing.
Pulperalso: depulper, pulping machine, pulping, depulpingDespulpadora*——Machine that squeezes the seeds out of the fresh cherry, removing skin and pulp.
Pulse pouringalso: pulse pour, staged pouringVertido por pulsos*分段注水*分段注水*Adding the water of a pour-over in several separate pours rather than one continuous pour.
Pyrolysisalso: pyrolyticPirólisis*熱裂解*热裂解*Chemical breakdown of organic matter by heat alone, without oxygen taking part.
Q graderalso: Q gradersQ Grader*Q 咖啡品質鑑定師*Q 咖啡品质鉴定师*A cupper certified by the Coffee Quality Institute to evaluate green coffee quality.
QuakerQuaker*未熟豆（Quaker）*未熟豆（Quaker）*A bean that stays pale when roasted.
Quality arbitrationArbitraje de calidad*品質仲裁*品质仲裁*Settlement by an arbitral body of the coffee trade of a dispute over whether delivered coffee matches the contract quality, judged on sealed samples.
Quarantine pestPlaga cuarentenaria*檢疫性有害生物*检疫性有害生物*A pest that a country's import rules aim to keep out or contain.
Quinic acidÁcido quínico*奎寧酸*奎宁酸*An acid released when chlorogenic acids break down during roasting; its content rises with roast degree.
Radiclealso: radiclesRadícula*胚根*胚根*The embryonic root, the first part of the embryo to break out of a germinating seed.
Raised bedalso: African bed, drying bedCama africana*高架棚*高架棚*A mesh table on which coffee dries with air moving above and below it.
Randomised trialalso: randomised controlled trial, randomized controlled trial, RCTEnsayo aleatorizado*隨機對照試驗*随机对照试验*A study in which chance decides who receives the intervention, so differences in outcome can be attributed to it.
Reduced oxygen packaging———Packaging that lowers the oxygen around a food, such as sealed kegs or bottles.
Reducing sugaralso: reducing sugarsAzúcar reductor*還原糖*还原糖*A sugar such as glucose or fructose with a reactive carbonyl group that can enter the Maillard reaction; sucrose must first be split to form one.
Refractometeralso: coffee refractometerRefractómetro*折射儀*折射仪*An instrument that estimates the dissolved solids in a coffee brew from how strongly a drop bends light.
Relative riskalso: risk ratio, relative risksRiesgo relativo*相對風險*相对风险*The risk of an outcome in one group divided by the risk in a comparison group; 1 means no difference.
Remineralisationalso: remineralizationRemineralización*再礦化*再矿化*Adding minerals back to demineralised water, such as reverse-osmosis water, to give it buffer and hardness.
Repasealso: sanitation pickRepase*清園採收（Repase）*清园采收（Repase）*A final picking pass after the main harvest that removes ripe, overripe and dry fruit from tree and ground to break the berry borer cycle.
RepasserRepasadora*復脫機*复脱机*A second pulper that re-pulps cherries which passed through the first pulper whole.
Reposado (defect)also: reposadoReposado*陳化味（瑕疵）*陈化味（瑕疵）*A storage defect with aged, heavy, low-acid flavours and whitish, faded green beans, linked to warm, humid or overlong storage.
Retronasal smellalso: retronasalOlfacción retronasal*鼻後嗅覺*鼻后嗅觉*Smell that reaches the nose from the back of the mouth while food or drink is in the mouth; part of flavour.
Reverse osmosisalso: RO waterÓsmosis inversa*逆滲透*反渗透*Water treatment that forces water through a membrane that holds back almost all dissolved substances.
Roast meteralso: roast colour meter, roast analyserMedidor de tueste*烘焙度測量儀*烘焙度测量仪*An instrument that measures roast degree from the light reflected by a coffee sample, on its own numerical scale.
RoR crashCaída del RoR*升溫率驟降*升温率骤降*Practitioner term for a sudden plunge in rate of rise during first crack.
RoR flickRepunte del RoR*升溫率回升*升温率回升*Practitioner term for a late upturn in rate of rise near the end of a roast.
Safety valve———A pressure-release valve on a moka pot boiler that keeps the internal pressure below a set safety pressure.
Sauter mean diameter———The surface-weighted mean particle size, d[3,2], strongly influenced by fines.
Scab lesionLesión de costra*痂狀病斑*痂状病斑*A slow, buff, corky spot of coffee berry disease with little or no sporulation, linked to cork barriers in resistant plants.
Scale inhibitoralso: polyphosphateInhibidor de incrustaciones*阻垢劑*阻垢剂*An additive such as polyphosphate that delays scale without lowering hardness or alkalinity.
Screen sizealso: screen number, sieve sizeTamaño de criba*篩網目數*筛网目数*Size grade of green coffee, given as the hole size of the screen that retains the bean, in 64ths of an inch.
Secondary shelf lifeVida útil secundaria*開封後保存期限*开封后保质期*How long a food keeps its quality after the package is first opened.
Selective pickingalso: selective harvestingRecolección selectiva*選擇性採收*选择性采收*Hand harvesting in which only ripe cherries are picked, over several rounds.
Self-incompatibilityalso: self-incompatibleAutoincompatibilidad*自交不親和性*自交不亲和性*A plant's rejection of its own pollen, so seed forms only after cross-pollination with a compatible plant, as in Coffea canephora.
Self-induced anaerobic fermentationalso: SIAFFermentación anaeróbica autoinducida*自誘導厭氧發酵*自诱导厌氧发酵*Fermentation in a closed vessel with an airlock, in which microbes use up the oxygen and the carbon dioxide they make escapes through the valve.
Semi-anaerobic fermentationFermentación semianaeróbica*半厭氧發酵*半厌氧发酵*Fermentation of coffee in open containers, where air can still reach the surface of the mass.
Semi-washedSemilavado*半水洗*半水洗*An ambiguous term used for three different processes: pulped coffee dried in its mucilage (Codex code of practice), pulped coffee whose mucilage is removed by a machine without fermentation (FAO), and, in the coffee trade, Indonesian wet-hulled coffee.
Sensory defectDefecto sensorial*感官瑕疵*感官瑕疵*A smell or taste broadly seen as negative; in the CVA limited to potato, mouldy and phenolic.
Sensory referencealso: reference standard———A physical sample, such as a solution or food, that shows what a descriptor means and, where scored, how intense it is.
Serial budsalso: serial budYemas seriadas*序列芽*序列芽*The short row of buds in each coffee leaf axil, which can become branches or flowers or stay dormant.
SH genesalso: SH geneGenes SH*SH 抗性基因*SH 抗性基因*The nine known coffee genes (SH1–SH9) that give resistance to leaf rust races lacking the matching virulence gene.
Shipped weightsalso: shipped weightPesos de embarque*裝運重量*装运重量*A contract basis on which green coffee is invoiced on its weight at loading.
Shower screenalso: dispersion screenDucha de grupo*分水網*分水网*Perforated plate in the group of an espresso machine that spreads brew water over the whole coffee bed.
Sieve analysis———Measuring a particle size distribution by shaking a sample through a stack of sieves and weighing what each one retains.
Silverskinalso: silver skin, chaffPelícula plateada*銀皮*银皮*The thin film that covers the coffee seed under the parchment.
Siphon tankalso: cherry siphonSifón*虹吸槽*虹吸槽*A water tank between cherry reception and the pulper in which floating cherries are separated from sinking ones.
SkimmingDesnatado*撈渣*捞渣*Removing floating grounds, foam and oil from a cupping bowl after the crust is broken.
SlurryLodo de café*咖啡漿*咖啡浆*The mixture of ground coffee and water during brewing.
Somaclonal variationVariación somaclonal*體細胞無性系變異*体细胞无性系变异*Genetic or visible changes that appear in plants cloned through tissue culture.
Somatic embryogenesisalso: somatic embryosEmbriogénesis somática*體細胞胚胎發生*体细胞胚胎发生*Growing plant embryos in a laboratory from body cells of one selected plant, giving clones of it.
Sorption hysteresisHistéresis de sorción*吸附遲滯*吸附滞后*The difference between the drying (desorption) and rewetting (adsorption) isotherms of the same material.
Sorption isothermalso: moisture sorption isotherm, adsorption isotherm, desorption isothermIsoterma de sorción*吸附等溫線*吸附等温线*The curve linking a food's equilibrium moisture content to water activity at one temperature.
Sour beanalso: full sour, partial sour, ardidoGrano ardido*酸豆*酸豆*A green coffee bean coloured brown in various shades, linked to abnormal fermentation or water shortage during fruit development.
Specialty coffeealso: speciality coffeeCafé de especialidad*精品咖啡*精品咖啡*Coffee sold on its distinctive flavour in the cup, as opposed to undifferentiated commodity coffee.
Specific surfacealso: specific surface area———Surface area of a particle divided by its volume; it rises as particles get smaller.
Split roastingalso: post-roast blendingTueste por separado*分開烘焙後拼配*分开烘焙后拼配*Roasting the components of a blend separately and blending the roasted beans.
Spouted bedLecho de chorro*噴動床*喷动床*A hot-air roaster design in which air entering through a narrow inlet drives beans up in a central spout, from which they fall back into a slower-moving bed.
Star floweralso: star flowersFlor estrella*星形花*星形花*An abnormal coffee flower that opens too early with small, stiff petals, after heat with drought or long waterlogging.
Starter culturealso: inoculum, inoculated fermentationCultivo iniciador*發酵菌種*发酵菌种*A selected strain of yeast or bacteria added to coffee to steer its fermentation.
Stinker beanalso: stinkerGrano hediondo*臭豆*臭豆*A green bean with a foul, fermented smell, linked to excessively long fermentation, unclean process water, nipped beans or dirty equipment.
Strecker aldehydealso: Strecker aldehydesAldehído de Strecker*Strecker 醛*Strecker 醛*An aldehyde with one carbon fewer than its parent amino acid, formed by Strecker degradation, such as malty 3-methylbutanal.
Strecker degradationDegradación de Strecker*Strecker 降解*Strecker 降解*A reaction alongside the Maillard reaction that turns amino acids into aldehydes and releases CO₂.
Strip pickingalso: strip harvesting, derriçaCosecha por ordeño*捋採*捋采*Harvesting all the fruit on a branch at once, by hand or machine, regardless of ripeness.
Strombolian phase———The late phase of a moka brew, when a noisy mix of boiling water and vapour bursts from the spout.
Subgenomealso: subgenomesSubgenoma*亞基因組*亚基因组*The part of a hybrid polyploid genome inherited from one parent species, such as the canephora and eugenioides halves of arabica.
SublimationSublimación*昇華*升华*The change of a solid directly into vapour without melting.
Suckeralso: suckersChupón*徒長枝*徒长枝*An upright shoot that grows from a dormant bud on the coffee stem.
Supercritical carbon dioxidealso: supercritical CO₂Dióxido de carbono supercrítico*超臨界二氧化碳*超临界二氧化碳*Carbon dioxide above its critical temperature and pressure, used under high pressure to extract caffeine from green coffee.
SupremoSupremo*Supremo 等級*Supremo 等级*Colombian export grade of mainly flat, even beans above screen 17.
Suspended solidsalso: suspended solidSólidos en suspensión*懸浮固體*悬浮固体*Undissolved coffee particles carried into the brew, counted in total solids but not in dissolved solids.
System boundaryalso: cradle to grave, cradle to farm gateLímite del sistema*系統邊界*系统边界*The set of life-cycle stages a study counts, such as cradle to farm gate or cradle to grave.
TDS meteralso: total dissolved solids meterMedidor de TDS*TDS 測定筆*TDS 测定笔*A conductivity meter that converts its reading to dissolved solids in mg/L with a built-in factor that varies between meters.
Tetrazolium testPrueba de tetrazolio*四唑鹽活性測試*四唑盐活性测试*A staining test that shows whether seed tissue is still alive.
ThermoblockTermobloque*加熱塊*加热块*Heated metal block through which an espresso machine pumps brew water instead of storing it in a boiler.
ThermosiphonTermosifón*熱虹吸*热虹吸*Circulation of hot water driven only by temperature differences, used to keep the group of a heat-exchanger espresso machine hot.
Time to first crackTiempo hasta el primer crack*一爆前時間*一爆前时间*The time from the charge to the first audible cracking of the beans.
Titratable acidityAcidez titulable*可滴定酸度*可滴定酸度*The amount of acid in a brew measured by neutralising it with a base to a set pH, as distinct from pH itself.
Total solidsSólidos totales*總固形物*总固形物*Everything in a brew that is not water, dissolved or suspended, measured by oven drying.
Triagealso: triage beansTriage*次級篩除豆*次级筛除豆*Defective beans rejected after green coffee is sorted by size and colour.
Triboelectric chargingalso: triboelectrification———Electric charge built up on particles by friction, here during grinding; it makes grounds clump and cling.
Trieralso: tryerProbador*取樣勺*取样勺*A sampling device on the front of a roaster that lets the roaster pull out a few beans during the roast to check them.
TrigonellineTrigonelina*葫蘆巴鹼*葫芦巴碱*A nitrogen-containing alkaloid in green coffee, partly broken down in roasting to nicotinic acid, pyridines and pyrroles.
Type sampleMuestra tipo*類型樣品*类型样品*A sample that shows the quality type a contract is sold on, against which the delivered coffee is compared.
Umbrella reviewalso: umbrella reviewsRevisión paraguas*傘狀綜述*伞状综述*A review that collects and grades existing systematic reviews and meta-analyses on a topic.
Under-extractionalso: under-extracted, underextractionSubextracción*萃取不足*萃取不足*Brewing that dissolves too little of the coffee's solubles (a low extraction yield); it is often described as tasting sour and thin.
Understoreyalso: understory, forest understoreySotobosque*林下層*林下层*The layer of shrubs and small trees growing in the shade beneath a forest canopy.
Urediniosporealso: uredospore, urediosporeUrediniospora*夏孢子*夏孢子*The asexual spore of a rust fungus; in coffee leaf rust, the spore that spreads and reinfects leaves.
Vapour pressure deficitalso: VPD, vapor pressure deficitDéficit de presión de vapor*飽和水氣壓差*饱和水汽压差*The difference between the water vapour the air could hold at its temperature and what it actually holds; a measure of how strongly air dries plants.
Variation marginalso: margin callMargen de variación*變動保證金*变动保证金*The daily payment between a futures position holder and the clearing house that settles that day's price move.
Vibratory pumpalso: vibration pumpBomba vibratoria*震動泵*震动泵*Pump in which a solenoid moves a piston back and forth against a spring, with check valves turning this into flow.
Volumetric dosingDosificación volumétrica*定量出水*定量出水*Ending an espresso shot when a flowmeter has counted a set volume of water pumped into the machine.
Washed processalso: wet process, wet processing, washed coffeeProceso lavado*水洗處理*水洗处理*Removing fruit and mucilage before drying.
Water activityActividad de agua*水活性*水分活度*How much of the water in a food is available to microorganisms (aw, 0 to 1); key to storage safety.
Water quenchalso: water quenchingEnfriamiento con agua*噴水冷卻*喷水冷却*Spraying a measured amount of water onto the beans at the end of a roast to stop it quickly.
Water softeneralso: softened waterDescalcificador*軟水器*软水器*An ion exchanger that swaps calcium and magnesium for sodium or potassium, lowering hardness but not alkalinity.
Weight franchiseFranquicia de peso*重量免賠額*重量免赔额*The weight loss in transit, as a share of the invoiced weight, that the buyer bears under a shipped-weights contract; loss beyond it is refunded by the seller.
Wet basisalso: dry basisBase húmeda*濕基*湿基*Moisture expressed as water per total wet mass, the coffee-trade convention (dry basis uses dry matter as the reference).
Wet hullerDescascadora en húmedo*濕式脫殼機*湿式脱壳机*A huller adapted to remove parchment from coffee at high moisture, for example by replacing the steel huller bar with a rubber strip.
WindbreakCortina rompevientos*防風林*防风林*A row of trees or shrubs planted to shelter crops from wind.
X-ray microtomographyalso: micro-CT, X-ray micro-CTMicrotomografía de rayos X*X射線顯微斷層掃描*X射线显微断层扫描*Three-dimensional X-ray imaging at micrometre resolution, used to see pores and cracks inside whole beans without cutting them.
Yellowingalso: colour change, color changeAmarilleo*轉黃*转黄*The visible change of roasting beans from greenish to yellow, used as the boundary between the drying and browning phases.
α-Dicarbonylalso: α-dicarbonyls, alpha-dicarbonyl, dicarbonyl compoundsα-Dicarbonilo*α-二羰基化合物*α-二羰基化合物*A small molecule with two neighbouring carbonyl groups, formed when sugars break down, that drives Strecker degradation of amino acids.
No matching term.