Coffee terms starting with A

21 coffee terms starting with A, each with its definition and its German and Turkish names.

Term	German	Turkish	Definition	Category
AA	AA	AA	A widely used grade designation in the coffee industry, most notably in Kenya and India, primarily indicating that the beans have been screen-sorted to a large size (typically 17/18 screen size). While primarily a size classification, in many systems it also serves as a proxy for higher quality, as larger, more uniform beans are often associated with better density and more consistent roasting characteristics.	Green Coffee
Acidity	Säure	Asidite	A fundamental sensory attribute describing the perceived tartness or vibrancy of a coffee. In specialty coffee, desirable acidity is often characterized as "brightness" or "liveliness," contributing to the overall complexity and structural definition of the cup. It is distinct from sourness (a negative, ferment-like defect) and is essential for balancing sweetness and body in a high-quality roast.	Sensory
Acrid	Beißend	Kekremsi	A negative sensory descriptor for coffee, characterized by an unpleasantly sharp, pungent, or biting sensation in the mouth and nose. It is typically a hallmark of quality defects, often resulting from poorly processed green coffee, aggressive roast defects (such as scorching or tipping), or improper brewing methods that extract harsh, irritating compounds.	Sensory
Aeropress	Aeropress	Aeropress	A coffee brewing device where coffee is steeped and then forced through a filter using a plunger.	Brand
Affogato	Affogato	Affogato	An Italian dessert translating literally to "drowned." It features a scoop of vanilla ice cream submerged and floating in a pool of freshly brewed espresso, completely surrounded by the hot coffee.	Beverage
Aftertaste	Nachgeschmack	Bitiş	The taste and aromas that linger in the mouth after coffee is swallowed, specifically driven by the brewed coffee vapors released from the back of the throat during post-swallow exhalation (retro-nasal olfaction).	Sensory
Agtron	Agtron	Agtron	A machine that accurately reads a coffee bean's roast color. It works by reflecting light on a sample of coffee, like a spectrophotometer, and accurately assigns a number to the beans' roast color.	Brand
Alajuela	Alajuela	Alajuela	A regional market name used for high-quality coffees originating from a specific growing area in Costa Rica's Central Valley. It designates a distinct origin known for its volcanic soil, high altitudes, and vibrant cup profile.	Green Coffee
Alkaline	Alkalisch	Alkali	A taste term describing a dry sensation felt mostly at the back of the tongue. While somewhat bitter, it is not necessarily undesirable; rather, it is a defining characteristic of many dark roasts and certain Indonesian coffees.	Sensory
Allongé	Allongé	Allongé	The French term for an elongated espresso, serving as the French equivalent to the Italian Lungo. It is prepared with a longer extraction time, resulting in a higher water volume and a less intense flavor profile than a standard espresso.	Beverage
Altura	Altura	Altura	“Heights” in Spanish; describes Mexico coffee that has been high- or mountain-grown.	Green Coffee
Americano	Americano	Amerikano	An espresso shot lengthened with hot water to fill a standard American-size cup, creating a beverage similar in volume and strength to filter coffee.	Beverage
Ankola	Ankola	Ankola	A historical or seldom-used commercial trade name for Arabica coffee produced in the northern region of Sumatra, Indonesia (specifically around the Ankola highlands). Traditionally processed using the native wet-hulling (giling basah) method, it is characterized by low acidity, a heavy body, and earthy, rustic flavor notes similar to Mandheling coffee.	Green Coffee
Antigua	Antigua	Antigua	A prestigious trade name and geographic designation for Arabica coffee grown in the high-altitude volcanic valley surrounding the historic city of Antigua in southern Guatemala. Cultivated in mineral-rich soil framed by three volcanoes (Agua, Fuego, and Acatenango), Antigua coffee is renowned for its full body, elegant acidity, rich chocolate and floral notes, and subtle spice background.	Green Coffee
Aquapulp	Aquapulp	Sulu Sıyırıcı	A coffee processing term for the mechanical removal of sticky fruit pulp (mucilage) from freshly pulped coffee beans using mechanical demucilagers or scrubbing machines. This technique serves as a modern, water-efficient alternative to traditional wet processing, which relies on bio-fermentation and extensive washing to break down the mucilage layer.	Machinery
Arabica	Arabica	Arabika	The first commercially cultivated species of coffee tree (Coffea arabica), accounting for approximately 60–70% of global coffee production. Thriving at high altitudes, it is highly prized in the specialty coffee industry for its complex flavor profile, vibrant acidity, rich aroma, and overall superior cup quality compared to other commercially grown coffee species.	Botany
Aroma	Aroma	Aroma/Koku (Islak)	The olfactory perception of volatile aromatic compounds released from freshly ground dry coffee (commonly referred to as fragrance) and from freshly brewed hot coffee (wet aroma). It constitutes a fundamental component of coffee's overall flavor profile evaluated during sensory analysis and cupping.	Sensory
Arusha	Arusha	Arusha	A commercial trade name and distinct Arabica coffee cultivar primarily cultivated on the fertile volcanic slopes of Mount Meru (near Arusha in northern Tanzania) and in the highlands of Papua New Guinea. Characterized by vibrant winey acidity, a medium-to-full body, and a sweet profile with floral and fruit-forward notes, Arusha coffee represents one of Tanzania's most recognized regional coffee designations.	Green Coffee
Ashy	Aschig	Küllü	A sensory descriptor in coffee cupping denoting an odor or flavor reminiscent of an ashtray, fireplace, or burnt wood. Commonly associated with dark roast profiles and carbony compounds, an ashy aroma is a characteristic feature of darker roasts rather than inherently a coffee defect.	Sensory
Asprotimana	Asprotimana	Asprotimana Kooperatifi	A regional coffee growers' cooperative (Asociación de Productores Agrícolas de Timaná) located in the Timaná municipality of the Huila department in southern Colombia. Renowned for producing high-quality specialty Arabica coffee characterized by high elevation, vibrant acidity, and balanced sweetness, Asprotimana supports local smallholder farmers through sustainable agricultural practices, product traceability, and social initiatives such as dedicated women's empowerment programs.	Green Coffee
Astringent	Adstringierend	Buruk	A tactile mouthfeel sensation in coffee cupping characterized by a dry, puckering, and harsh roughness felt across the tongue and oral mucosal tissues. Often resulting from underripe coffee cherries, over-extraction, or high concentrations of chlorogenic acids, astringency creates a lingering drying effect rather than a primary taste.	Sensory

AA Green Coffee: AA · AA; A widely used grade designation in the coffee industry, most notably in Kenya and India, primarily indicating that the beans have been screen-sorted to a large size (typically 17/18 screen size). While primarily a size classification, in many systems it also serves as a proxy for higher quality, as larger, more uniform beans are often associated with better density and more consistent roasting characteristics.
Acidity Sensory: Säure · Asidite; A fundamental sensory attribute describing the perceived tartness or vibrancy of a coffee. In specialty coffee, desirable acidity is often characterized as "brightness" or "liveliness," contributing to the overall complexity and structural definition of the cup. It is distinct from sourness (a negative, ferment-like defect) and is essential for balancing sweetness and body in a high-quality roast.
Acrid Sensory: Beißend · Kekremsi; A negative sensory descriptor for coffee, characterized by an unpleasantly sharp, pungent, or biting sensation in the mouth and nose. It is typically a hallmark of quality defects, often resulting from poorly processed green coffee, aggressive roast defects (such as scorching or tipping), or improper brewing methods that extract harsh, irritating compounds.
Aeropress Brand: Aeropress · Aeropress; A coffee brewing device where coffee is steeped and then forced through a filter using a plunger.
Affogato Beverage: Affogato · Affogato; An Italian dessert translating literally to "drowned." It features a scoop of vanilla ice cream submerged and floating in a pool of freshly brewed espresso, completely surrounded by the hot coffee.
Aftertaste Sensory: Nachgeschmack · Bitiş; The taste and aromas that linger in the mouth after coffee is swallowed, specifically driven by the brewed coffee vapors released from the back of the throat during post-swallow exhalation (retro-nasal olfaction).
Agtron Brand: Agtron · Agtron; A machine that accurately reads a coffee bean's roast color. It works by reflecting light on a sample of coffee, like a spectrophotometer, and accurately assigns a number to the beans' roast color.
Alajuela Green Coffee: Alajuela · Alajuela; A regional market name used for high-quality coffees originating from a specific growing area in Costa Rica's Central Valley. It designates a distinct origin known for its volcanic soil, high altitudes, and vibrant cup profile.
Alkaline Sensory: Alkalisch · Alkali; A taste term describing a dry sensation felt mostly at the back of the tongue. While somewhat bitter, it is not necessarily undesirable; rather, it is a defining characteristic of many dark roasts and certain Indonesian coffees.
Allongé Beverage: Allongé · Allongé; The French term for an elongated espresso, serving as the French equivalent to the Italian Lungo. It is prepared with a longer extraction time, resulting in a higher water volume and a less intense flavor profile than a standard espresso.
Altura Green Coffee: Altura · Altura; “Heights” in Spanish; describes Mexico coffee that has been high- or mountain-grown.
Americano Beverage: Americano · Amerikano; An espresso shot lengthened with hot water to fill a standard American-size cup, creating a beverage similar in volume and strength to filter coffee.
Ankola Green Coffee: Ankola · Ankola; A historical or seldom-used commercial trade name for Arabica coffee produced in the northern region of Sumatra, Indonesia (specifically around the Ankola highlands). Traditionally processed using the native wet-hulling (giling basah) method, it is characterized by low acidity, a heavy body, and earthy, rustic flavor notes similar to Mandheling coffee.
Antigua Green Coffee: Antigua · Antigua; A prestigious trade name and geographic designation for Arabica coffee grown in the high-altitude volcanic valley surrounding the historic city of Antigua in southern Guatemala. Cultivated in mineral-rich soil framed by three volcanoes (Agua, Fuego, and Acatenango), Antigua coffee is renowned for its full body, elegant acidity, rich chocolate and floral notes, and subtle spice background.
Aquapulp Machinery: Aquapulp · Sulu Sıyırıcı; A coffee processing term for the mechanical removal of sticky fruit pulp (mucilage) from freshly pulped coffee beans using mechanical demucilagers or scrubbing machines. This technique serves as a modern, water-efficient alternative to traditional wet processing, which relies on bio-fermentation and extensive washing to break down the mucilage layer.
Arabica Botany: Arabica · Arabika; The first commercially cultivated species of coffee tree (Coffea arabica), accounting for approximately 60–70% of global coffee production. Thriving at high altitudes, it is highly prized in the specialty coffee industry for its complex flavor profile, vibrant acidity, rich aroma, and overall superior cup quality compared to other commercially grown coffee species.
Aroma Sensory: Aroma · Aroma/Koku (Islak); The olfactory perception of volatile aromatic compounds released from freshly ground dry coffee (commonly referred to as fragrance) and from freshly brewed hot coffee (wet aroma). It constitutes a fundamental component of coffee's overall flavor profile evaluated during sensory analysis and cupping.
Arusha Green Coffee: Arusha · Arusha; A commercial trade name and distinct Arabica coffee cultivar primarily cultivated on the fertile volcanic slopes of Mount Meru (near Arusha in northern Tanzania) and in the highlands of Papua New Guinea. Characterized by vibrant winey acidity, a medium-to-full body, and a sweet profile with floral and fruit-forward notes, Arusha coffee represents one of Tanzania's most recognized regional coffee designations.
Ashy Sensory: Aschig · Küllü; A sensory descriptor in coffee cupping denoting an odor or flavor reminiscent of an ashtray, fireplace, or burnt wood. Commonly associated with dark roast profiles and carbony compounds, an ashy aroma is a characteristic feature of darker roasts rather than inherently a coffee defect.
Asprotimana Green Coffee: Asprotimana · Asprotimana Kooperatifi; A regional coffee growers' cooperative (Asociación de Productores Agrícolas de Timaná) located in the Timaná municipality of the Huila department in southern Colombia. Renowned for producing high-quality specialty Arabica coffee characterized by high elevation, vibrant acidity, and balanced sweetness, Asprotimana supports local smallholder farmers through sustainable agricultural practices, product traceability, and social initiatives such as dedicated women's empowerment programs.
Astringent Sensory: Adstringierend · Buruk; A tactile mouthfeel sensation in coffee cupping characterized by a dry, puckering, and harsh roughness felt across the tongue and oral mucosal tissues. Often resulting from underripe coffee cherries, over-extraction, or high concentrations of chlorogenic acids, astringency creates a lingering drying effect rather than a primary taste.