Coffee terms starting with C

46 coffee terms starting with C, each with its definition and its German and Turkish names.

Term	German	Turkish	Definition	Category
Café au Lait	Café au Lait	Café au Lait	A classic coffee beverage traditionally composed of equal parts or a specific ratio of drip-brewed coffee and hot, steamed milk. Unlike a latte, which is espresso-based, a café au lait utilizes brewed coffee as its base, resulting in a milder, more approachable profile favored for its comforting consistency.	Beverage
Café Breve	Café breve	Café Breve	An espresso-based beverage prepared with steamed "half-and-half" (a mixture of equal parts whole milk and light cream) instead of standard milk. The increased fat content results in a significantly richer, creamier mouthfeel and denser, more stable foam compared to a traditional latte.	Beverage
Café con Leche	Café con leche	Café con Leche	A traditional Spanish coffee beverage consisting of espresso combined with steamed milk, typically in a 1:1 ratio, though proportions can vary by region. Distinguished from other milk-based espresso drinks by its focus on a balanced, comforting profile, it is a staple in both Spain and Latin America. In many cultural contexts, it is commonly sweetened or served with a slight addition of salt according to individual preference.	Beverage
Café con Panna	Café con panna	Café con Panna	An Italian coffee beverage consisting of a single or double shot of espresso topped with a dollop of fresh whipped cream. The contrast between the intense, hot espresso and the cool, sweet cream creates a distinct textural and flavor profile. It is known as café viennois in France and the United Kingdom.	Beverage
Café Crème	Café Crème	Café Crème	A long, pressure-brewed coffee beverage, popular in Switzerland, Austria, and Germany (DACH region). It is brewed using an espresso machine but with a coarser grind setting and a significantly higher water volume than a standard espresso, resulting in a cup profile reminiscent of filter coffee but with the characteristic crema of an espresso. It must be distinguished from the French café crème, which is an espresso-based drink containing added milk or cream.	Beverage
Café Freddo	Café freddo	Café Freddo	A chilled coffee beverage prepared by pouring a freshly pulled single or double shot of espresso over ice. It is characterized by its cold temperature and preserved espresso profile, often served sweetened or plain, providing a refreshing alternative to traditional hot espresso-based drinks.	Beverage
Café Romano	Café Romano	Café Romano	An espresso-based beverage served with a twist of lemon or a thin strip of lemon peel. The inclusion of citrus oil enhances the acidity and highlights the brighter aromatic profile of the coffee, making it a traditional specialty drink often associated with Italian café culture.	Beverage
Cafetière	Kaffeepresse	French Press	Also referred to as a French Press or press pot, this is an immersion brewing device consisting of a cylindrical beaker and a plunger equipped with a metal or nylon mesh filter. Coarsely ground coffee is steeped in hot water for a set period, after which the plunger is depressed to separate the grounds from the brewed liquid, resulting in a full-bodied cup with significant texture.	Beverage
Caffe Corretto	Caffè corretto	Caffe Corretto	An Italian coffee beverage consisting of a shot of espresso "corrected" with a small amount of alcoholic spirit, typically brandy, grappa, or sambuca. The addition of the spirit alters the flavor profile of the espresso, often smoothing the bitterness and adding complex aromatic notes, traditionally consumed as a digestif.	Beverage
Caffeine	Koffein	Kafein	A naturally occurring alkaloid, specifically a methylxanthine derivative, found in coffee beans. It acts as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness by blocking adenosine receptors in the brain. It is characterized by its white, crystalline, odorless, and bitter profile.	Chemistry
Canephora	Canephora	Canephora	The scientific species name for Robusta coffee, indigenous to central and western sub-Saharan Africa. Renowned for its hardiness and resistance to pests and diseases compared to Coffea arabica, it possesses a higher caffeine content and a distinct flavor profile often characterized by earthy, nutty, and sometimes rubbery notes, typically yielding a heavier body.	Botany
Cappuccino	Cappuccino	Cappuccino	A classic Italian coffee beverage composed of a single or double shot of espresso topped with a balanced layer of steamed milk and a thick, airy layer of milk foam. The beverage is traditionally served in a small cup, characterized by its creamy texture and the harmonious integration of espresso and microfoam.	Beverage
Caracas	Caracas	Caracas	A classification for coffee varieties originating from Venezuela, traditionally named after the capital city. The profile typically ranges from balanced and mild to high-quality specialty grade, often characterized by a clean acidity and a light-to-medium body.	Green Coffee
Caracol	Caracol	Caracol	Also known as Peaberry, this refers to a natural mutation of the coffee fruit where only a single, small, round seed develops instead of the usual two flat-sided seeds. Often sorted and sold separately due to their unique physical shape and high density, they are prized for their distinct roasting characteristics and flavor clarity. The term is derived from the Spanish word for "snail."	Botany
Caramelly	Karamellig	Karamelimsi	A sensory descriptor in coffee used to identify sweet, confectionery-like flavor and aroma notes, resulting from the Maillard reaction and the subsequent caramelization of sugars during the roasting process. When carefully developed without reaching the point of carbonization (burning), these notes provide a characteristic sweetness and richness to the cup.	Sensory
Carbony	Kohlig	Karbonsu	A sensory descriptor used to identify flavors and aromas reminiscent of burnt food, carbon, or charred wood. In coffee cupping and sensory analysis, these notes often indicate an excessively dark roast level where organic compounds have undergone pyrolysis, resulting in a loss of origin-specific characteristics and a prevalence of bitterness.	Sensory
Caturra	Caturra	Caturra	A natural mutation of the Bourbon variety, first discovered in Brazil. This botanical variety of the Coffea arabica species is characterized by its compact, dwarf-like growth habit, which allows for higher planting density. It is favored for its relatively high yield and faster maturation compared to traditional Bourbon varieties, although it requires attentive fertilization and management to maintain quality.	Botany
Celebes	Celebes	Celebes	Historically, the name given to the Indonesian island of Sulawesi by Portuguese explorers; the etymology remains debated but is widely recognized as a colonial-era designation. In the specialty coffee industry, "Celebes" is often used interchangeably with Sulawesi as a geographic designation. The most renowned coffees from this region are cultivated in the Toraja and Kalossi growing areas in the southeastern highlands, typically processed using the giling basah (wet-hulled) method, resulting in a full-bodied, low-acidity profile with deep, earthy, and spicy notes.	Geography
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.	Roasting
Chanchamayo	Chanchamayo	Chanchamayo	A respected market classification for specialty-grade Arabica coffee originating from the Chanchamayo Valley in the central highlands of Peru. Known for its high altitude cultivation and consistent quality, this coffee typically exhibits a balanced profile with mild acidity, medium body, and classic nutty or chocolatey flavor notes.	Geography
Chemex	Chemex	Chemex	A classic, hourglass-shaped glass pour-over brewing device, invented by Peter Schlumbohm in 1941. It utilizes specialized, thick, bonded paper filters that are significantly denser than standard paper filters. This filtration process effectively removes a higher proportion of coffee oils and fine sediment, resulting in a distinctively clean, bright, and sediment-free cup of coffee.	Brand
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.	General
Chiapas	Chiapas	Chiapas	A major coffee-growing state located in southern Mexico. The highest-quality coffees from this region are cultivated in the southeastern highlands near the Guatemalan border, often benefiting from high altitudes and volcanic soil. Notable shipments from this area, particularly those sourced near the city of Tapachula, may be marketed under the name "Tapachula" to signify their specific regional origin.	Geography
Chicory	Zichorie	Hindiba Kahvesi	The roasted and ground root of the chicory plant (Cichorium intybus), commonly used as a coffee additive or substitute. In coffee culture, particularly in the New Orleans style, it is blended with coffee to impart a woody, nutty, and slightly bitter profile, which helps to mellow the acidity of dark-roasted beans and extend the coffee supply.	Alternatives
Chipinga	Chipinga	Chipinga	A prominent coffee-growing region located in the eastern highlands of Zimbabwe, near the border with Mozambique. The area is highly regarded for producing some of the country’s most celebrated specialty-grade Arabica coffees, which are often characterized by their balanced body, bright acidity, and complex flavor profiles.	Geography
Cibao	Cibao	Cibao	A major coffee-growing region located in the northern Cibao Valley of the Dominican Republic. Coffees from this region are typically characterized by a full body and a sweet, nutty, and earthy flavor profile, often noted for being lower in acidity compared to high-altitude "Altura" varieties.	Green Coffee
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.	Roasting
Clean	Sauber	Temiz	A sensory descriptor used in coffee cupping to indicate the absence of negative flavor attributes or fermentation defects. A "clean" cup is characterized by a lack of off-notes, such as moldy, medicinal, sour, or phenolic tastes, allowing the inherent characteristics of the coffee's origin and processing to be perceived clearly.	Sensory
Clever Dripper	Clever Dripper	Clever Dripper	A manual pour-over brewing device that incorporates a stopper mechanism at the base, allowing for full-immersion brewing. By keeping the coffee grounds and water in contact for a set duration before releasing the draw-down, it combines the body and sweetness of French press immersion with the clarity of paper-filtered pour-over coffee.	Brand
Coatepec	Coatepec	Coatepec	A market name used for high-quality washed Arabica coffee grown on the northern slopes of the central mountain range in the Veracruz state of Mexico. Coffees from this region are typically recognized for their balanced body, pleasant acidity, and bright, often citric or nutty flavor characteristics.	Green Coffee
Cobán	Cobán	Cobán	A market name used for high-quality, high-grown Arabica coffee from the north-central region of Guatemala. These coffees are typically characterized by a medium body, a distinct fruitiness, and a well-balanced, vibrant acidity, often influenced by the unique, humid microclimate of the region.	Green Coffee
Coffee Berry Borer	Kaffeekirschenkäfer	Kahve Zararlısı	A destructive beetle native to Africa (Hypothenemus hampei) that is considered the most serious pest affecting coffee crops worldwide. The female beetle bores into the coffee cherry to lay its eggs, damaging both the fruit and the seed. This process introduces secondary pathogens, causes premature fruit drop, and significantly reduces both the yield and the quality of the coffee harvest.	Botany
Coffee Leaf Rust	Kaffeeblattrost	Kahve Yaprak Pası	A destructive fungal disease caused by the pathogen Hemileia vastatrix, commonly referred to in Spanish as "la roya." It affects coffee plants by causing premature leaf drop, which severely inhibits photosynthesis and renders the plant unable to produce fruit, potentially leading to the death of the tree if left untreated.	Botany
Coffeol	Coffeol	Coffeol	A term traditionally used to describe the complex mixture of volatile aromatic compounds and oils that are developed and released within the coffee bean during the roasting process. These compounds are responsible for the characteristic aroma and flavor profile of roasted coffee.	Chemistry
Competition Body	Competition Body	Yarışma Kurulu	A licensed entity, often an established Specialty Coffee Association (SCA) Chapter, authorized to organize national coffee championships in accordance with World Coffee Events (WCE) Rules & Regulations. These bodies serve as the official representatives for their local communities and have the exclusive right to send their National Champions to compete globally at the World Coffee Championships. Licenses are reviewed annually by the WCE and SCA.	Organization
Complexity	Komplexität	Giriftlik	A sensory descriptor in coffee evaluation used for a cup featuring multiple, distinct, yet harmonious layers of flavors, aromas, and tactile qualities that evolve as the coffee cools, offering depth, resonance, and balance.	Sensory
Conillon	Conillon	Conillon	A specific genetic group and botanical variety of Coffea canephora (commonly known under the umbrella term Robusta) predominantly cultivated in Brazil, particularly in the Espírito Santo and Rondônia regions. Genetically derived from the Kouilou river basin in Africa, Conilon trees are characterized by a compact canopy, high drought tolerance, and early maturation. In sensory terms, high-quality Conilon yields a full-bodied cup with low acidity and distinct chocolate and nutty flavors, gaining increasing prominence in both espresso blends and specialty coffee (canephora) applications.	Botany
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.	Roasting
Cortado	Cortado	Cortado	A Spanish coffee beverage consisting of espresso cut with an equal amount of warm, lightly steamed milk (typically in a 1:1 ratio) with minimal microfoam, formulated to reduce the acidity and intensity of the espresso while preserving its distinct flavor profile.	Beverage
Coshecha	Cosecha	Hasat	A Spanish term meaning "harvest" or "crop," widely used across coffee-producing regions to denote both the seasonal picking period of coffee cherries and the specific annual yield or vintage of a coffee farm or region.	Green Coffee
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.	General
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.	General
Cuccumella	Cuccumella	Cuccumella	he traditional Neapolitan name for the Neapolitan Macchinetta. It is a classic Italian flip-drip coffee maker consisting of two stacked compartments separated by a central two-sided filter holding the ground coffee. Water is heated in the bottom compartment; once it reaches a boil, the pot is removed from the heat and flipped upside down. This action allows the hot water to drip slowly through the coffee grounds into the empty compartment via gravity.	Equipment
Cúcuta	Cúcuta	Cúcuta	A historical coffee market name for beans grown in the Norte de Santander department of northeastern Colombia near the Venezuelan border, traditionally exported via the Venezuelan port of Maracaibo. These coffees typically exhibit a full body, mild acidity, and a smooth flavor profile similar to classic Venezuelan origins.	Green Coffee
Cup of Excellence	Cup of Excellence	Cup of Excellence	A prestigious annual competition and auction program organized in coffee-producing countries by the Alliance for Coffee Excellence (ACE) to identify, grade, and reward the highest-quality coffees of a harvest season. Evaluated through rigorous, blind cupping protocols by national and international juries, coffees scoring 87 points or higher (out of 100) earn the official Cup of Excellence title and advance to a global online auction, while lots scoring 90 points or above receive the prestigious Presidential Award.	Organization
Cupping	Cupping	Kahve Tadımı	A standardized sensory evaluation method used by coffee professionals to sample, score, and analyze the aroma, flavor, body, acidity, and overall quality of coffee lots. In accordance with official SCA protocols, coarsely ground coffee is steeped directly with hot water in standardized bowls, allowing evaluators to assess fragrance, wet aroma, and gustatory attributes as the beverage cools.	Protocol

Café au Lait Beverage: Café au Lait · Café au Lait; A classic coffee beverage traditionally composed of equal parts or a specific ratio of drip-brewed coffee and hot, steamed milk. Unlike a latte, which is espresso-based, a café au lait utilizes brewed coffee as its base, resulting in a milder, more approachable profile favored for its comforting consistency.
Café Breve Beverage: Café breve · Café Breve; An espresso-based beverage prepared with steamed "half-and-half" (a mixture of equal parts whole milk and light cream) instead of standard milk. The increased fat content results in a significantly richer, creamier mouthfeel and denser, more stable foam compared to a traditional latte.
Café con Leche Beverage: Café con leche · Café con Leche; A traditional Spanish coffee beverage consisting of espresso combined with steamed milk, typically in a 1:1 ratio, though proportions can vary by region. Distinguished from other milk-based espresso drinks by its focus on a balanced, comforting profile, it is a staple in both Spain and Latin America. In many cultural contexts, it is commonly sweetened or served with a slight addition of salt according to individual preference.
Café con Panna Beverage: Café con panna · Café con Panna; An Italian coffee beverage consisting of a single or double shot of espresso topped with a dollop of fresh whipped cream. The contrast between the intense, hot espresso and the cool, sweet cream creates a distinct textural and flavor profile. It is known as café viennois in France and the United Kingdom.
Café Crème Beverage: Café Crème · Café Crème; A long, pressure-brewed coffee beverage, popular in Switzerland, Austria, and Germany (DACH region). It is brewed using an espresso machine but with a coarser grind setting and a significantly higher water volume than a standard espresso, resulting in a cup profile reminiscent of filter coffee but with the characteristic crema of an espresso. It must be distinguished from the French café crème, which is an espresso-based drink containing added milk or cream.
Café Freddo Beverage: Café freddo · Café Freddo; A chilled coffee beverage prepared by pouring a freshly pulled single or double shot of espresso over ice. It is characterized by its cold temperature and preserved espresso profile, often served sweetened or plain, providing a refreshing alternative to traditional hot espresso-based drinks.
Café Romano Beverage: Café Romano · Café Romano; An espresso-based beverage served with a twist of lemon or a thin strip of lemon peel. The inclusion of citrus oil enhances the acidity and highlights the brighter aromatic profile of the coffee, making it a traditional specialty drink often associated with Italian café culture.
Cafetière Beverage: Kaffeepresse · French Press; Also referred to as a French Press or press pot, this is an immersion brewing device consisting of a cylindrical beaker and a plunger equipped with a metal or nylon mesh filter. Coarsely ground coffee is steeped in hot water for a set period, after which the plunger is depressed to separate the grounds from the brewed liquid, resulting in a full-bodied cup with significant texture.
Caffe Corretto Beverage: Caffè corretto · Caffe Corretto; An Italian coffee beverage consisting of a shot of espresso "corrected" with a small amount of alcoholic spirit, typically brandy, grappa, or sambuca. The addition of the spirit alters the flavor profile of the espresso, often smoothing the bitterness and adding complex aromatic notes, traditionally consumed as a digestif.
Caffeine Chemistry: Koffein · Kafein; A naturally occurring alkaloid, specifically a methylxanthine derivative, found in coffee beans. It acts as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness by blocking adenosine receptors in the brain. It is characterized by its white, crystalline, odorless, and bitter profile.
Canephora Botany: Canephora · Canephora; The scientific species name for Robusta coffee, indigenous to central and western sub-Saharan Africa. Renowned for its hardiness and resistance to pests and diseases compared to Coffea arabica, it possesses a higher caffeine content and a distinct flavor profile often characterized by earthy, nutty, and sometimes rubbery notes, typically yielding a heavier body.
Cappuccino Beverage: Cappuccino · Cappuccino; A classic Italian coffee beverage composed of a single or double shot of espresso topped with a balanced layer of steamed milk and a thick, airy layer of milk foam. The beverage is traditionally served in a small cup, characterized by its creamy texture and the harmonious integration of espresso and microfoam.
Caracas Green Coffee: Caracas · Caracas; A classification for coffee varieties originating from Venezuela, traditionally named after the capital city. The profile typically ranges from balanced and mild to high-quality specialty grade, often characterized by a clean acidity and a light-to-medium body.
Caracol Botany: Caracol · Caracol; Also known as Peaberry, this refers to a natural mutation of the coffee fruit where only a single, small, round seed develops instead of the usual two flat-sided seeds. Often sorted and sold separately due to their unique physical shape and high density, they are prized for their distinct roasting characteristics and flavor clarity. The term is derived from the Spanish word for "snail."
Caramelly Sensory: Karamellig · Karamelimsi; A sensory descriptor in coffee used to identify sweet, confectionery-like flavor and aroma notes, resulting from the Maillard reaction and the subsequent caramelization of sugars during the roasting process. When carefully developed without reaching the point of carbonization (burning), these notes provide a characteristic sweetness and richness to the cup.
Carbony Sensory: Kohlig · Karbonsu; A sensory descriptor used to identify flavors and aromas reminiscent of burnt food, carbon, or charred wood. In coffee cupping and sensory analysis, these notes often indicate an excessively dark roast level where organic compounds have undergone pyrolysis, resulting in a loss of origin-specific characteristics and a prevalence of bitterness.
Caturra Botany: Caturra · Caturra; A natural mutation of the Bourbon variety, first discovered in Brazil. This botanical variety of the Coffea arabica species is characterized by its compact, dwarf-like growth habit, which allows for higher planting density. It is favored for its relatively high yield and faster maturation compared to traditional Bourbon varieties, although it requires attentive fertilization and management to maintain quality.
Celebes Geography: Celebes · Celebes; Historically, the name given to the Indonesian island of Sulawesi by Portuguese explorers; the etymology remains debated but is widely recognized as a colonial-era designation. In the specialty coffee industry, "Celebes" is often used interchangeably with Sulawesi as a geographic designation. The most renowned coffees from this region are cultivated in the Toraja and Kalossi growing areas in the southeastern highlands, typically processed using the giling basah (wet-hulled) method, resulting in a full-bodied, low-acidity profile with deep, earthy, and spicy notes.
Chaff Roasting: 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.
Chanchamayo Geography: Chanchamayo · Chanchamayo; A respected market classification for specialty-grade Arabica coffee originating from the Chanchamayo Valley in the central highlands of Peru. Known for its high altitude cultivation and consistent quality, this coffee typically exhibits a balanced profile with mild acidity, medium body, and classic nutty or chocolatey flavor notes.
Chemex Brand: Chemex · Chemex; A classic, hourglass-shaped glass pour-over brewing device, invented by Peter Schlumbohm in 1941. It utilizes specialized, thick, bonded paper filters that are significantly denser than standard paper filters. This filtration process effectively removes a higher proportion of coffee oils and fine sediment, resulting in a distinctively clean, bright, and sediment-free cup of coffee.
Cherry General: 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.
Chiapas Geography: Chiapas · Chiapas; A major coffee-growing state located in southern Mexico. The highest-quality coffees from this region are cultivated in the southeastern highlands near the Guatemalan border, often benefiting from high altitudes and volcanic soil. Notable shipments from this area, particularly those sourced near the city of Tapachula, may be marketed under the name "Tapachula" to signify their specific regional origin.
Chicory Alternatives: Zichorie · Hindiba Kahvesi; The roasted and ground root of the chicory plant (Cichorium intybus), commonly used as a coffee additive or substitute. In coffee culture, particularly in the New Orleans style, it is blended with coffee to impart a woody, nutty, and slightly bitter profile, which helps to mellow the acidity of dark-roasted beans and extend the coffee supply.
Chipinga Geography: Chipinga · Chipinga; A prominent coffee-growing region located in the eastern highlands of Zimbabwe, near the border with Mozambique. The area is highly regarded for producing some of the country’s most celebrated specialty-grade Arabica coffees, which are often characterized by their balanced body, bright acidity, and complex flavor profiles.
Cibao Green Coffee: Cibao · Cibao; A major coffee-growing region located in the northern Cibao Valley of the Dominican Republic. Coffees from this region are typically characterized by a full body and a sweet, nutty, and earthy flavor profile, often noted for being lower in acidity compared to high-altitude "Altura" varieties.
Cinnamon Roast Roasting: 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.
Clean Sensory: Sauber · Temiz; A sensory descriptor used in coffee cupping to indicate the absence of negative flavor attributes or fermentation defects. A "clean" cup is characterized by a lack of off-notes, such as moldy, medicinal, sour, or phenolic tastes, allowing the inherent characteristics of the coffee's origin and processing to be perceived clearly.
Clever Dripper Brand: Clever Dripper · Clever Dripper; A manual pour-over brewing device that incorporates a stopper mechanism at the base, allowing for full-immersion brewing. By keeping the coffee grounds and water in contact for a set duration before releasing the draw-down, it combines the body and sweetness of French press immersion with the clarity of paper-filtered pour-over coffee.
Coatepec Green Coffee: Coatepec · Coatepec; A market name used for high-quality washed Arabica coffee grown on the northern slopes of the central mountain range in the Veracruz state of Mexico. Coffees from this region are typically recognized for their balanced body, pleasant acidity, and bright, often citric or nutty flavor characteristics.
Cobán Green Coffee: Cobán · Cobán; A market name used for high-quality, high-grown Arabica coffee from the north-central region of Guatemala. These coffees are typically characterized by a medium body, a distinct fruitiness, and a well-balanced, vibrant acidity, often influenced by the unique, humid microclimate of the region.
Coffee Berry Borer Botany: Kaffeekirschenkäfer · Kahve Zararlısı; A destructive beetle native to Africa (Hypothenemus hampei) that is considered the most serious pest affecting coffee crops worldwide. The female beetle bores into the coffee cherry to lay its eggs, damaging both the fruit and the seed. This process introduces secondary pathogens, causes premature fruit drop, and significantly reduces both the yield and the quality of the coffee harvest.
Coffee Leaf Rust Botany: Kaffeeblattrost · Kahve Yaprak Pası; A destructive fungal disease caused by the pathogen Hemileia vastatrix, commonly referred to in Spanish as "la roya." It affects coffee plants by causing premature leaf drop, which severely inhibits photosynthesis and renders the plant unable to produce fruit, potentially leading to the death of the tree if left untreated.
Coffeol Chemistry: Coffeol · Coffeol; A term traditionally used to describe the complex mixture of volatile aromatic compounds and oils that are developed and released within the coffee bean during the roasting process. These compounds are responsible for the characteristic aroma and flavor profile of roasted coffee.
Competition Body Organization: Competition Body · Yarışma Kurulu; A licensed entity, often an established Specialty Coffee Association (SCA) Chapter, authorized to organize national coffee championships in accordance with World Coffee Events (WCE) Rules & Regulations. These bodies serve as the official representatives for their local communities and have the exclusive right to send their National Champions to compete globally at the World Coffee Championships. Licenses are reviewed annually by the WCE and SCA.
Complexity Sensory: Komplexität · Giriftlik; A sensory descriptor in coffee evaluation used for a cup featuring multiple, distinct, yet harmonious layers of flavors, aromas, and tactile qualities that evolve as the coffee cools, offering depth, resonance, and balance.
Conillon Botany: Conillon · Conillon; A specific genetic group and botanical variety of Coffea canephora (commonly known under the umbrella term Robusta) predominantly cultivated in Brazil, particularly in the Espírito Santo and Rondônia regions. Genetically derived from the Kouilou river basin in Africa, Conilon trees are characterized by a compact canopy, high drought tolerance, and early maturation. In sensory terms, high-quality Conilon yields a full-bodied cup with low acidity and distinct chocolate and nutty flavors, gaining increasing prominence in both espresso blends and specialty coffee (canephora) applications.
Continuous Roaster Roasting: 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.
Cortado Beverage: Cortado · Cortado; A Spanish coffee beverage consisting of espresso cut with an equal amount of warm, lightly steamed milk (typically in a 1:1 ratio) with minimal microfoam, formulated to reduce the acidity and intensity of the espresso while preserving its distinct flavor profile.
Coshecha Green Coffee: Cosecha · Hasat; A Spanish term meaning "harvest" or "crop," widely used across coffee-producing regions to denote both the seasonal picking period of coffee cherries and the specific annual yield or vintage of a coffee farm or region.
Crema General: 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 General: 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.
Cuccumella Equipment: Cuccumella · Cuccumella; he traditional Neapolitan name for the Neapolitan Macchinetta. It is a classic Italian flip-drip coffee maker consisting of two stacked compartments separated by a central two-sided filter holding the ground coffee. Water is heated in the bottom compartment; once it reaches a boil, the pot is removed from the heat and flipped upside down. This action allows the hot water to drip slowly through the coffee grounds into the empty compartment via gravity.
Cúcuta Green Coffee: Cúcuta · Cúcuta; A historical coffee market name for beans grown in the Norte de Santander department of northeastern Colombia near the Venezuelan border, traditionally exported via the Venezuelan port of Maracaibo. These coffees typically exhibit a full body, mild acidity, and a smooth flavor profile similar to classic Venezuelan origins.
Cup of Excellence Organization: Cup of Excellence · Cup of Excellence; A prestigious annual competition and auction program organized in coffee-producing countries by the Alliance for Coffee Excellence (ACE) to identify, grade, and reward the highest-quality coffees of a harvest season. Evaluated through rigorous, blind cupping protocols by national and international juries, coffees scoring 87 points or higher (out of 100) earn the official Cup of Excellence title and advance to a global online auction, while lots scoring 90 points or above receive the prestigious Presidential Award.
Cupping Protocol: Cupping · Kahve Tadımı; A standardized sensory evaluation method used by coffee professionals to sample, score, and analyze the aroma, flavor, body, acidity, and overall quality of coffee lots. In accordance with official SCA protocols, coarsely ground coffee is steeped directly with hot water in standardized bowls, allowing evaluators to assess fragrance, wet aroma, and gustatory attributes as the beverage cools.