Coffee Glossary MOC¶
A reference index of coffee terminology covering the key technical terms, trade expressions, grading designations, sensory descriptors, and industry acronyms used across the specialty coffee sector. This MOC links to individual term definitions within the encyclopedia and to consolidated reference resources. It serves as a navigational starting point for readers seeking definitions of unfamiliar coffee vocabulary encountered in tasting notes, green coffee trade, roasting, and professional certification contexts.
Deep Dives¶
| Article | What it covers |
|---|---|
| Glossary | Master coffee terminology reference |
| Agtron Scale | The Agtron colour scale for roast level measurement |
| Aroma Identification | The vocabulary of coffee aroma description |
| Coffee Flavour Wheel | SCA's hierarchical flavour descriptor framework |
| Development Time Ratio | DTR: key roasting parameter defined |
| Extraction Yield | The percentage of coffee mass dissolved during brewing |
| Rate of Rise | RoR: the derivative of the bean temperature curve |
| Total Dissolved Solids | TDS: the measure of dissolved solute concentration in brewed coffee |
| SCA Cupping Protocol | Standardised cupping procedure and form definitions |
| Green Coffee Grading | Grading systems and defect terminology |
| Specialty Coffee | Defining the term "specialty coffee" in industry usage |
Roasting Terminology¶
Rate of Rise | Development Time Ratio | Turning Point | Drop Temperature | Agtron Scale | First Crack | Second Crack | Maillard Reaction | Caramelisation
Brewing Terminology¶
Extraction Yield | Total Dissolved Solids | Brew Ratio | Channelling | Bypass | Pre-Infusion | Bloom
Sensory Terminology¶
Coffee Flavour Wheel | Aroma Identification | Cupping | Retronasal Olfaction | Aftertaste | Body | Balance
Trade and Grading Terminology¶
Green Coffee Grading | Specialty Coffee | Cup of Excellence | Q Grader Certification | Defects | Lot | Traceability
Certifications and Organisations¶
Specialty Coffee Association (SCA) | Coffee Quality Institute | SCA Coffee Skills Programme | Q Grader Certification
Related MOCs¶
- Professional Development MOC — Career and education pathways in specialty coffee
- Sensory Science MOC — Sensory evaluation vocabulary and methodology
- Roasting MOC — Roasting process and parameter terminology
- Brewing Methods MOC — Brewing method terms and equipment
- Green Coffee MOC — Green coffee trade and quality terminology
Essential Resources¶
Books: The Coffee Roaster's Companion (Scott Rao) · The Professional Barista's Handbook (Scott Rao) · The Coffee Cupper's Handbook (Ted Lingle, SCA)
Online: SCA Coffee Taster's Flavour Wheel · World Coffee Research Sensory Lexicon · Barista Hustle Glossary
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