Roasting

Term	German	Turkish	Definition
Chaff	Spreu	Kapçık	The dried, papery remnants of the silverskin (the innermost layer of the coffee cherry) that remain attached to the green coffee bean after processing. During the roasting process, the beans expand, causing the chaff to loosen and detach, often requiring specialized ventilation or mechanical separation in roasting equipment.
Cinnamon Roast	Zimt-Röstung	Cinnamon Kavrum	A very light roast profile, sometimes referred to as "New England" or "Light" roast, where the coffee beans are removed from the roaster shortly after the first crack. It is characterized by high acidity, a grain-like or cereal-like taste, and a lack of developed caramelization or roast-derived flavor. This profile is generally not utilized within the specialty coffee industry as it fails to showcase the full potential of the bean's origin characteristics.
Continuous Roaster	Durchlauf-Röster	Kesintisiz Kavurma Sistemi	A large-scale industrial coffee roasting machine designed to process green coffee in a continuous, uninterrupted flow rather than in discrete batches. Green coffee beans move through a heated chamber via a conveying system (such as a rotating spiral, louvers, or fluidised air beds), passing through controlled temperature and cooling zones to deliver high-volume, consistent production.
Dark Roast	Dunkelröstung	Koyu Kavrum	Coffee beans roasted to a dark brown color or beyond, characterized by visible surface oils, low acidity, and dominant roasted or bittersweet notes that mute origin-specific flavor profiles.
Degassing	Entgasung	Gaz Salınımı	The natural process by which freshly roasted coffee gradually releases trapped gases—primarily carbon dioxide (CO2) generated during roasting—which shields the coffee from oxidation while temporarily inhibiting optimal flavor extraction if brewed immediately.
Development	Entwicklung	Gelişim	The crucial final phase in coffee roasting, spanning from the onset of the first crack to the completion of the roast, during which controlled heat penetration drives key chemical reactions—such as caramelization and sugar browning—to fully unfold the bean's aromatic and flavor potential while achieving a balanced cup profile free from underdeveloped (grassy) or overdeveloped (burnt) defects.
Overdeveloped	Überentwickelt	Fazla Kavrulmuş	A roasting defect that occurs when coffee beans are subjected to heat for too long, particularly during the development phase following the first crack. This excessive cellular breakdown eradicates the bean's unique origin characteristics, acidity, and complexity, resulting in a flat, hollow, or overly roasty flavor profile often accompanied by bitter or ashy notes.
Pyrolysis	Pyrolyse	Piroliz	The complex chemical decomposition of organic compounds—specifically fats, carbohydrates, and proteins—induced by high temperatures during the coffee roasting process. Pyrolysis is responsible for transforming raw green coffee precursors into the volatile aromatic compounds, delicate oils, and complex flavor profiles that define brewed coffee.
Quaker	Quaker	Soluk	A defective coffee bean that fails to roast properly, remaining significantly lighter or pale-colored compared to the surrounding roasted batch. Quakers are caused by underripe cherries, improper harvesting, or a lack of internal sugars and starches, which prevents the Maillard reaction and caramelization from occurring during roasting. They impart an unpleasant papery, peanutty, or cardboard flavor to the cup and are considered a major quality defect in specialty coffee.
Roast	Röstung	Kavurmak	The thermal processing method in which unpalatable green coffee beans are subjected to controlled heat to trigger complex chemical reactions—such as the Maillard reaction, caramelization, and pyrolysis—transforming their internal precursors into the volatile aromatic compounds, oils, and complex flavor profiles that are extracted during brewing.
Scorched	Versengt	Yanık	Roasted coffee beans exhibiting burn marks caused by inadequate tumbling or by excessive roasting temperatures, also referred to as "tipped" or "charred." While scorched beans may appear fully roasted, they frequently yield soury and bready flavor defects.
Underdeveloped	Unterentwickelt	Yetersiz Kavrulmuş	A roasting defect that occurs when coffee beans do not receive sufficient heat or time during the roasting process—particularly failing to develop adequately past the first crack. This lack of proper thermal progression leaves the chemical reactions incomplete, resulting in a grassy, baked, or hollow flavor profile with harsh acidity and a lack of sweetness and depth.

Chaff: Spreu · Kapçık; The dried, papery remnants of the silverskin (the innermost layer of the coffee cherry) that remain attached to the green coffee bean after processing. During the roasting process, the beans expand, causing the chaff to loosen and detach, often requiring specialized ventilation or mechanical separation in roasting equipment.
Cinnamon Roast: Zimt-Röstung · Cinnamon Kavrum; A very light roast profile, sometimes referred to as "New England" or "Light" roast, where the coffee beans are removed from the roaster shortly after the first crack. It is characterized by high acidity, a grain-like or cereal-like taste, and a lack of developed caramelization or roast-derived flavor. This profile is generally not utilized within the specialty coffee industry as it fails to showcase the full potential of the bean's origin characteristics.
Continuous Roaster: Durchlauf-Röster · Kesintisiz Kavurma Sistemi; A large-scale industrial coffee roasting machine designed to process green coffee in a continuous, uninterrupted flow rather than in discrete batches. Green coffee beans move through a heated chamber via a conveying system (such as a rotating spiral, louvers, or fluidised air beds), passing through controlled temperature and cooling zones to deliver high-volume, consistent production.
Dark Roast: Dunkelröstung · Koyu Kavrum; Coffee beans roasted to a dark brown color or beyond, characterized by visible surface oils, low acidity, and dominant roasted or bittersweet notes that mute origin-specific flavor profiles.
Degassing: Entgasung · Gaz Salınımı; The natural process by which freshly roasted coffee gradually releases trapped gases—primarily carbon dioxide (CO2) generated during roasting—which shields the coffee from oxidation while temporarily inhibiting optimal flavor extraction if brewed immediately.
Development: Entwicklung · Gelişim; The crucial final phase in coffee roasting, spanning from the onset of the first crack to the completion of the roast, during which controlled heat penetration drives key chemical reactions—such as caramelization and sugar browning—to fully unfold the bean's aromatic and flavor potential while achieving a balanced cup profile free from underdeveloped (grassy) or overdeveloped (burnt) defects.
Overdeveloped: Überentwickelt · Fazla Kavrulmuş; A roasting defect that occurs when coffee beans are subjected to heat for too long, particularly during the development phase following the first crack. This excessive cellular breakdown eradicates the bean's unique origin characteristics, acidity, and complexity, resulting in a flat, hollow, or overly roasty flavor profile often accompanied by bitter or ashy notes.
Pyrolysis: Pyrolyse · Piroliz; The complex chemical decomposition of organic compounds—specifically fats, carbohydrates, and proteins—induced by high temperatures during the coffee roasting process. Pyrolysis is responsible for transforming raw green coffee precursors into the volatile aromatic compounds, delicate oils, and complex flavor profiles that define brewed coffee.
Quaker: Quaker · Soluk; A defective coffee bean that fails to roast properly, remaining significantly lighter or pale-colored compared to the surrounding roasted batch. Quakers are caused by underripe cherries, improper harvesting, or a lack of internal sugars and starches, which prevents the Maillard reaction and caramelization from occurring during roasting. They impart an unpleasant papery, peanutty, or cardboard flavor to the cup and are considered a major quality defect in specialty coffee.
Roast: Röstung · Kavurmak; The thermal processing method in which unpalatable green coffee beans are subjected to controlled heat to trigger complex chemical reactions—such as the Maillard reaction, caramelization, and pyrolysis—transforming their internal precursors into the volatile aromatic compounds, oils, and complex flavor profiles that are extracted during brewing.
Scorched: Versengt · Yanık; Roasted coffee beans exhibiting burn marks caused by inadequate tumbling or by excessive roasting temperatures, also referred to as "tipped" or "charred." While scorched beans may appear fully roasted, they frequently yield soury and bready flavor defects.
Underdeveloped: Unterentwickelt · Yetersiz Kavrulmuş; A roasting defect that occurs when coffee beans do not receive sufficient heat or time during the roasting process—particularly failing to develop adequately past the first crack. This lack of proper thermal progression leaves the chemical reactions incomplete, resulting in a grassy, baked, or hollow flavor profile with harsh acidity and a lack of sweetness and depth.