General

Term	German	Turkish	Definition
Bean	Kaffeebohne	Çekirdek	The seed of the Coffea plant cherry. Often referred to as a "green bean" in its raw, unroasted state, it is the primary agricultural product of the coffee plant. Through the processes of drying, milling, roasting, and grinding, these seeds are transformed into the raw material for coffee extraction.
Blend	Mischung	Harman	A deliberate mixture of two or more single-origin coffees, combined to achieve a specific flavor profile, enhance body or acidity, or ensure consistency across production batches. Blending is a fundamental skill in both specialty coffee and commercial roasting, allowing roasters to balance contrasting characteristics or create a unique, signature cup profile.
Cherry	Kaffeekirsche	Kahve Meyvesi	The fruit of the Coffea plant, often referred to as a coffee cherry due to its visual similarity to the common fruit. Botanically a drupe, each cherry typically contains two seeds (coffee beans) positioned with their flat sides facing each other. In cases of natural mutation, a single, round seed known as a "peaberry" may develop instead.
Crema	Crema	Krema	A dense, hazelnut-to-golden-brown microfoam layer that forms on the surface of a freshly extracted espresso shot. It is composed of carbon dioxide gas microbubbles trapped within an emulsion of coffee oils, proteins, and soluble solids, serving as a key indicator of roast freshness, proper grind size, and balanced extraction.
Crust	Kruste	Yüzey Telvesi	A layer of saturated, floating coffee grounds and foam that naturally forms on the surface of a cupping bowl during the immersion steep phase of coffee cupping. In standard SCA cupping protocols, this layer traps volatile aromatic compounds until it is broken with a cupping spoon at four minutes to evaluate wet aroma, after which the remaining solids are skimmed off prior to tasting.
Demitasse	Demitasse	Dömitas Fincan	A small ceramic or porcelain cup, typically holding 60–90 mL (2–3 fl oz), designed specifically for serving espresso or other concentrated coffee beverages; derived from French (demi-tasse), literally meaning "half cup."
Extraction	Extraktion	Özütleme	The chemical and physical process of dissolving and removing soluble aromatic and flavor compounds, solids, and oils from ground coffee beans using water (typically at 90-96C, 195-205F. The degree of extraction directly dictates the beverage's sensory balance: under-extraction leaves desirable solubles unextracted, resulting in a sour, weak, or sharp cup profile, while over-extraction pulls excess astringent and bitter compounds, yielding a harsh and bitter taste.
Extraction Yield	Extraktionsausbeute	Özütleme Verimi	The percentage by mass of ground coffee solubles dissolved into the final beverage relative to the original dry coffee dose. Mathematically calculated by multiplying the mass of the brewed coffee by its Total Dissolved Solids (TDS) percentage—yielding the total mass of dissolved solubles—and then dividing that result by the initial dry coffee dose. According to Specialty Coffee Association (SCA) standards, the optimal extraction yield generally falls between 18-22%; yields below 18 indicate under-extraction (resulting in sour, thin flavor), whereas yields exceeding 22 signify over-extraction (leading to bitter, astringent, and dry notes).
Gold Cup Standard	Gold Cup Standard	Altın Fincan Standardı	A benchmark established by the Specialty Coffee Association (SCA) defining the ideal brewing parameters for filter coffee, specifically relating to extraction yield (18% to 22%) and total dissolved solids (TDS) in the brewed cup (1.15 to 1.35 percent), ensuring optimal flavor balance.
Green Coffee	Rohkaffee	Yeşil Kahve	Raw, unroasted coffee seeds derived from the coffee cherry after the processing methods (such as washed, natural, or honey) have removed the outer fruit layers and parchment, serving as the starting material for coffee roasting.
Grinder	Kaffeemühle	Değirmen	A mechanical device used to crush and fracture roasted coffee beans into smaller particles, available in various configurations such as burr (conical or flat) and blade grinders, essential for ensuring uniform particle size distribution prior to brewing.
Group	Brühgruppe	Demleme Grubu	The component protruding from the front of an espresso machine that houses the mechanism for delivering pressurized hot water to the portafilter, which locks into it during extraction.
Instant Coffee	Instantkaffee	Çözünebilir Kahve	A soluble coffee product derived from brewed coffee extract that has been dehydrated into powder or granules through freeze-drying or spray-drying processes. While traditionally associated with lower-quality, mass-market commercial beans, modern processing advancements have enabled the production of higher-tier specialty instant coffees.
Latte Art	Latte Art	Süt Deseni Sanatı	A visual presentation technique performed by a barista during the pouring of microfoam into an espresso-based beverage, creating intricate patterns or designs on the surface. Achieving professional-grade latte art requires precise milk texturing—yielding a glossy, paint-like microfoam—combined with controlled pouring speed, height, and flow rate to integrate the white milk into the dark crema.
Parchment	Pergament	Parşömen	The tough, fibrous protective layer (endocarp) covering a wet-processed coffee bean. It remains intact around the bean after the outer skin and pulp are removed and during the drying stage. This parchment hull shields the green bean until it is mechanically removed (milled) just prior to export and roasting.
Pergamino	Pergamino	Parşömen	The Spanish term for parchment, referring to the tough, fibrous protective layer (endocarp) covering a wet-processed coffee bean. It remains intact around the bean after the outer skin and pulp are removed and during the drying stage, shielding the green bean until it is mechanically removed (milled) just prior to export and roasting.
Puck	Puck	Posa	The compact, disk-shaped cake of spent ground coffee left inside the portafilter basket after an espresso extraction is completed. A properly formed and extracted coffee puck should remain intact and firm, allowing for clean and easy removal via the knock box.
Pulp	Fruchtfleisch	Pulpa	The fleshy, carbohydrate-rich outer layer of a coffee cherry located directly beneath the skin (exocarp) and surrounding the parchment-covered beans. In the coffee processing industry, the term often encompasses both the outer skin and the inner mucilage layer, which are mechanically removed during the pulping stage of wet-processed or honey-processed coffees.
Retention	Retention	Kalıntı	In coffee grinding, retention refers to the amount of ground coffee—both fresh and stale—that remains trapped inside the grinder's burr chamber, chute, and pathways after a grinding cycle is completed. It is a critical factor in cafe workflows and single-dosing, as high retention can lead to flavor contamination from stale grounds mixing with freshly ground coffee.
Silverskin	Silberhäutchen	İç Zar	The thin, innermost skin of the coffee fruit that adheres tightly to the green coffee bean until it is either polished off or detaches during the roasting process, at which point it becomes known as chaff.
Single Origin	Single Origin	Tek Menşe Kahve	Unblended coffee sourced from a single country, region, farm, or specific crop harvest, allowing its distinct regional and varietal characteristics to remain prominent.
Specialty Coffee	Specialty Coffee	Özellikli Kahve	A coffee or coffee experience recognized for its distinctive attributes, superior raw material quality, and an absence of major physical defects, representing significant extra value across the coffee value chain.
Straight Coffee	Sortenreiner Kaffee	Tek Menşe Kahve	Unblended coffee from a single country, region, and crop.
Total Dissolved Solids	Total Dissolved Solids	Toplam Çözünmüş Katı Madde	The total mass of dissolved matter—such as organic acids, sugars, caffeine, and minerals—present in a brewed cup of coffee, typically measured as a percentage using a refractometer. In specialty coffee extraction analysis, TDS is a critical metric used alongside extraction yield to evaluate brewing efficiency and consistency.
Yield	Ausbeute	Demleme Verimi	In coffee brewing, yield refers either to the total weight of the brewed liquid coffee extracted into the cup (brew yield) or to the percentage of soluble mass extracted from the dry coffee grounds into the water (extraction yield). In professional espresso and filter analysis, tracking yield alongside Total Dissolved Solids (TDS) is essential for measuring brewing efficiency and flavor balance.

Bean: Kaffeebohne · Çekirdek; The seed of the Coffea plant cherry. Often referred to as a "green bean" in its raw, unroasted state, it is the primary agricultural product of the coffee plant. Through the processes of drying, milling, roasting, and grinding, these seeds are transformed into the raw material for coffee extraction.
Blend: Mischung · Harman; A deliberate mixture of two or more single-origin coffees, combined to achieve a specific flavor profile, enhance body or acidity, or ensure consistency across production batches. Blending is a fundamental skill in both specialty coffee and commercial roasting, allowing roasters to balance contrasting characteristics or create a unique, signature cup profile.
Cherry: Kaffeekirsche · Kahve Meyvesi; The fruit of the Coffea plant, often referred to as a coffee cherry due to its visual similarity to the common fruit. Botanically a drupe, each cherry typically contains two seeds (coffee beans) positioned with their flat sides facing each other. In cases of natural mutation, a single, round seed known as a "peaberry" may develop instead.
Crema: Crema · Krema; A dense, hazelnut-to-golden-brown microfoam layer that forms on the surface of a freshly extracted espresso shot. It is composed of carbon dioxide gas microbubbles trapped within an emulsion of coffee oils, proteins, and soluble solids, serving as a key indicator of roast freshness, proper grind size, and balanced extraction.
Crust: Kruste · Yüzey Telvesi; A layer of saturated, floating coffee grounds and foam that naturally forms on the surface of a cupping bowl during the immersion steep phase of coffee cupping. In standard SCA cupping protocols, this layer traps volatile aromatic compounds until it is broken with a cupping spoon at four minutes to evaluate wet aroma, after which the remaining solids are skimmed off prior to tasting.
Demitasse: Demitasse · Dömitas Fincan; A small ceramic or porcelain cup, typically holding 60–90 mL (2–3 fl oz), designed specifically for serving espresso or other concentrated coffee beverages; derived from French (demi-tasse), literally meaning "half cup."
Extraction: Extraktion · Özütleme; The chemical and physical process of dissolving and removing soluble aromatic and flavor compounds, solids, and oils from ground coffee beans using water (typically at 90-96C, 195-205F. The degree of extraction directly dictates the beverage's sensory balance: under-extraction leaves desirable solubles unextracted, resulting in a sour, weak, or sharp cup profile, while over-extraction pulls excess astringent and bitter compounds, yielding a harsh and bitter taste.
Extraction Yield: Extraktionsausbeute · Özütleme Verimi; The percentage by mass of ground coffee solubles dissolved into the final beverage relative to the original dry coffee dose. Mathematically calculated by multiplying the mass of the brewed coffee by its Total Dissolved Solids (TDS) percentage—yielding the total mass of dissolved solubles—and then dividing that result by the initial dry coffee dose. According to Specialty Coffee Association (SCA) standards, the optimal extraction yield generally falls between 18-22%; yields below 18 indicate under-extraction (resulting in sour, thin flavor), whereas yields exceeding 22 signify over-extraction (leading to bitter, astringent, and dry notes).
Gold Cup Standard: Gold Cup Standard · Altın Fincan Standardı; A benchmark established by the Specialty Coffee Association (SCA) defining the ideal brewing parameters for filter coffee, specifically relating to extraction yield (18% to 22%) and total dissolved solids (TDS) in the brewed cup (1.15 to 1.35 percent), ensuring optimal flavor balance.
Green Coffee: Rohkaffee · Yeşil Kahve; Raw, unroasted coffee seeds derived from the coffee cherry after the processing methods (such as washed, natural, or honey) have removed the outer fruit layers and parchment, serving as the starting material for coffee roasting.
Grinder: Kaffeemühle · Değirmen; A mechanical device used to crush and fracture roasted coffee beans into smaller particles, available in various configurations such as burr (conical or flat) and blade grinders, essential for ensuring uniform particle size distribution prior to brewing.
Group: Brühgruppe · Demleme Grubu; The component protruding from the front of an espresso machine that houses the mechanism for delivering pressurized hot water to the portafilter, which locks into it during extraction.
Instant Coffee: Instantkaffee · Çözünebilir Kahve; A soluble coffee product derived from brewed coffee extract that has been dehydrated into powder or granules through freeze-drying or spray-drying processes. While traditionally associated with lower-quality, mass-market commercial beans, modern processing advancements have enabled the production of higher-tier specialty instant coffees.
Latte Art: Latte Art · Süt Deseni Sanatı; A visual presentation technique performed by a barista during the pouring of microfoam into an espresso-based beverage, creating intricate patterns or designs on the surface. Achieving professional-grade latte art requires precise milk texturing—yielding a glossy, paint-like microfoam—combined with controlled pouring speed, height, and flow rate to integrate the white milk into the dark crema.
Parchment: Pergament · Parşömen; The tough, fibrous protective layer (endocarp) covering a wet-processed coffee bean. It remains intact around the bean after the outer skin and pulp are removed and during the drying stage. This parchment hull shields the green bean until it is mechanically removed (milled) just prior to export and roasting.
Pergamino: Pergamino · Parşömen; The Spanish term for parchment, referring to the tough, fibrous protective layer (endocarp) covering a wet-processed coffee bean. It remains intact around the bean after the outer skin and pulp are removed and during the drying stage, shielding the green bean until it is mechanically removed (milled) just prior to export and roasting.
Puck: Puck · Posa; The compact, disk-shaped cake of spent ground coffee left inside the portafilter basket after an espresso extraction is completed. A properly formed and extracted coffee puck should remain intact and firm, allowing for clean and easy removal via the knock box.
Pulp: Fruchtfleisch · Pulpa; The fleshy, carbohydrate-rich outer layer of a coffee cherry located directly beneath the skin (exocarp) and surrounding the parchment-covered beans. In the coffee processing industry, the term often encompasses both the outer skin and the inner mucilage layer, which are mechanically removed during the pulping stage of wet-processed or honey-processed coffees.
Retention: Retention · Kalıntı; In coffee grinding, retention refers to the amount of ground coffee—both fresh and stale—that remains trapped inside the grinder's burr chamber, chute, and pathways after a grinding cycle is completed. It is a critical factor in cafe workflows and single-dosing, as high retention can lead to flavor contamination from stale grounds mixing with freshly ground coffee.
Silverskin: Silberhäutchen · İç Zar; The thin, innermost skin of the coffee fruit that adheres tightly to the green coffee bean until it is either polished off or detaches during the roasting process, at which point it becomes known as chaff.
Single Origin: Single Origin · Tek Menşe Kahve; Unblended coffee sourced from a single country, region, farm, or specific crop harvest, allowing its distinct regional and varietal characteristics to remain prominent.
Specialty Coffee: Specialty Coffee · Özellikli Kahve; A coffee or coffee experience recognized for its distinctive attributes, superior raw material quality, and an absence of major physical defects, representing significant extra value across the coffee value chain.
Straight Coffee: Sortenreiner Kaffee · Tek Menşe Kahve; Unblended coffee from a single country, region, and crop.
Total Dissolved Solids: Total Dissolved Solids · Toplam Çözünmüş Katı Madde; The total mass of dissolved matter—such as organic acids, sugars, caffeine, and minerals—present in a brewed cup of coffee, typically measured as a percentage using a refractometer. In specialty coffee extraction analysis, TDS is a critical metric used alongside extraction yield to evaluate brewing efficiency and consistency.
Yield: Ausbeute · Demleme Verimi; In coffee brewing, yield refers either to the total weight of the brewed liquid coffee extracted into the cup (brew yield) or to the percentage of soluble mass extracted from the dry coffee grounds into the water (extraction yield). In professional espresso and filter analysis, tracking yield alongside Total Dissolved Solids (TDS) is essential for measuring brewing efficiency and flavor balance.