Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast
We are pleased to launch this educational series on QahwaWorld.com , dedicated to providing essential knowledge for every barista and coffee enthusiast. Titled “Barista Terminology,” this series offers clear and concise explanations of key concepts in the coffee industry. It will span more than 20 episodes, each covering different aspects of the coffee world.
Understanding coffee starts with the bean itself. From its agricultural roots to its final roasted form, each stage of the bean’s journey contributes to the flavor, aroma, and identity of every cup. This episode explores essential terminology related to coffee origins, processing, and roasting — the building blocks of any barista’s knowledge.
- Coffee Cherry
The fruit of the coffee plant, containing the seeds we know as coffee beans. It typically has two seeds inside (the beans), surrounded by layers including skin, mucilage, and parchment.
- Origin
Refers to the country or region where the coffee is grown, such as Ethiopia, Colombia, or Yemen. Origin affects flavor due to differences in altitude, climate, soil, and farming practices.
- Varietal (or Variety)
A botanical subspecies or genetic type of Arabica or Robusta coffee. Examples include Bourbon, Typica, Geisha, and SL28. Each varietal can have unique flavor characteristics.
- Altitude
Measured in meters above sea level (MASL), altitude affects bean density and flavor. Higher elevations often produce more complex and acidic coffees.
- Processing Method
The technique used to remove the fruit layers from the coffee seeds after harvest. The three main types are:
- Washed (Wet): Cherries are pulped and fermented in water. Known for clean and bright flavors.
- Natural (Dry): Whole cherries are dried in the sun. Known for fruity and sweet profiles.
- Honey (Semi-washed): The mucilage is left on the bean while drying. A balance between washed and natural characteristics.
- Green Coffee
Unroasted coffee beans after processing and drying. These beans are stored and shipped globally for roasting.
- Moisture Content
Green beans are dried to a safe moisture content (usually 10–12%) to ensure stability and prevent spoilage during storage.
- Defects
Visible or sensory imperfections in green coffee, such as black beans, insect damage, or mold. Coffee is graded by the number and severity of defects.
- Density
Refers to the bean’s weight relative to its size. Denser beans, often from higher elevations, generally perform better in roasting and produce more vibrant cups.
- Roast Profile
A specific roasting curve used to develop flavor in coffee beans. Factors include time, temperature, and airflow, and are carefully controlled by the roaster.
- First Crack
An audible popping sound that occurs when the internal pressure of the bean causes it to crack. Marks the beginning of the development phase in roasting.
- Roast Level
Describes how dark or light the coffee has been roasted:
- Light Roast: High acidity, origin flavors preserved.
- Medium Roast: Balanced, sweet, often preferred in specialty coffee.
- Dark Roast: Low acidity, bitter, often used in espresso or commercial blends.
- Agtron Reading
A numeric scale (measured by a spectrophotometer) used to assess roast color and level objectively.
- Degassing
After roasting, coffee releases carbon dioxide. Allowing it to degas (usually 24–72 hours) improves flavor before brewing.
