abc coffee

The Viva Sara Coffee Guide

Many terms are used in the world of specialty coffee.
In this coffee guide we explain the most important concepts.
This way you will discover the language of coffee step by step.

Coffee A -Z

AA is a classification that refers to the size of the coffee bean, measured with a sieve (screen size). This designation is mainly used in countries such as Kenya, where AA stands for one of the largest bean sizes. Although larger beans are often associated with better selection and ripeness, AA is no guarantee of quality or flavor. The final taste of coffee is much more influenced by factors such as variety, terroir, processing and roasting. AA is therefore mainly useful as trade and sorting information in the coffee chain.
See also: Screen size, Single origin, High grown

The Aeropress is an innovative manual brewing method in which hot water is pushed through ground coffee under light pressure. This method combines elements of immersion and percolation, giving you a cup that is both clear and full of flavor. Thanks to its flexibility in grinding degree, temperature and extraction time, the Aeropress is particularly popular with specialty coffee enthusiasts and baristas. The device is compact, sturdy and ideal for home use or travel. The taste is often sweet, soft and well balanced, with little bitterness.
See also: Immersion, Bloom, Pour‑over

Aftertaste refers to the taste left behind after drinking coffee. This is an important quality criterion within specialty coffee, because good coffee has a long, pleasant and pure aftertaste. This can be sweet, fruity, chocolatey or slightly spicy. A negative aftertaste — such as dry, bitter or astringent — often indicates a problem in extraction, roasting or processing. The aftertaste provides insight into the complexity and balance of a coffee and is therefore always evaluated during cupping.
See also: Flavor, Acidity, Body

The altitude at which coffee is grown (usually expressed in meters above sea level) has a major influence on the taste and quality of the beans. The higher the coffee grows, the slower it ripens, leading to a more complex flavor profile and often higher acidity. Height is often used as a quality indicator, but should always be considered in combination with factors such as soil, climate and processing. Transparent communication about altitude helps customers better understand why a coffee tastes the way it does.
See also: High grown, Terroir

An Americano is an espresso that is mixed with hot water. This creates a coffee that resembles filter coffee, but still retains the characteristic flavors of espresso. The big difference with a lungo is that the water is only added after extraction, which prevents unwanted bitterness from developing. The Americano is ideal for those who want to drink a mild but aromatic coffee.
See also: Espresso, Lungo

Anaerobic fermentation is a modern processing method in which coffee cherries are fermented in a low-oxygen environment, often in closed tanks. This process influences the microbiology and can provide very pronounced flavors such as tropical fruit, wine-like notes or floral aromas. While this process can produce interesting results, it requires a lot of control and expertise. That is why it is often used for microlots and specialty coffees.
See also: Carbonic maceration, Natural

We are currently working on further developing this letter. Be sure to come back soon to discover new coffee terms.

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The Viva Sara Coffee Guide

Coffee A -Z