Coffee terms starting with D

14 coffee terms starting with D, each with its definition and its German and Turkish names.

Term	German	Turkish	Definition	Category
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.	Roasting
Decaffeinated	Entkoffeiniert	Kafeinsiz	Green coffee beans that have undergone a decaffeination process prior to roasting to remove at least 97% of their natural caffeine content (or reduced to no more than 0.1% caffeine by mass under European standards), while retaining essential flavor precursors.	Processing
Defects	Defekte	Kusur	Physical abnormalities, visual imperfections, or off-flavors in coffee beans resulting from agronomic stress or improper practices during harvesting, processing, drying, sorting, storage, or transportation, which impair roast consistency and cup quality.	Green Coffee
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.	Roasting
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."	General
Demucilage	Entschleimung	Mekanik Müsilaj Temizleme	The mechanical process of removing the sticky, pectin-rich fruit pulp (mucilage) from freshly harvested coffee beans using specialized friction machinery, serving as an alternative to traditional microbial fermentation in wet processing.	Processing
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.	Roasting
Djimah, Djimma	Djimah, Djimma	Djimah, Djimma	A coffee origin classification from the southwestern highlands of Ethiopia (also spelled Jimma or Djimmah); when wet-processed (washed), it yields a balanced, low-acid cup with smooth chocolatey and subtle winey notes, whereas naturally processed (dry-processed) lots frequently display a rustic, earthy character and are prone to phenolic or medicinal cup defects, making them primarily suitable for commercial blends rather than specialty coffee trade.	Geography
Doppio	Doppio	Duble	An espresso beverage consisting of a double shot of espresso (literally "double" in Italian), typically extracted using a double filter basket with approximately 14–22 grams of ground coffee to yield roughly 60 mL (2 fl oz) under standard espresso extraction parameters.	Beverage
Doser	Doser	Pay Dökücü	A mechanical chamber attached to an espresso grinder, equipped with a spring-loaded lever and internal star-wheel mechanism, that collects ground coffee and dispenses a pre-measured portion (dose) directly into a portafilter upon manual activation.	Equipment
DP	DP	Çifte Ayıklanmış	An acronym for "Double Picked," designating a quality sorting standard—commonly applied to green coffee lots (such as those from Sumatra)—where the beans undergo manual hand-sorting twice to thoroughly remove defective beans, stones, and other foreign debris prior to export.	Green Coffee
Drip	Filterkaffee	Akışlı Demleme	A coffee extraction method in which heated water saturates a bed of ground coffee contained within a filter, allowing gravity to pull the extracted liquid through into a carafe or server.	Brew Method
Drugar	Drugar	Drugar	An acronym for "Dry Ugandan Arabica," designating an official trade classification and export grade certified by the Uganda Coffee Development Authority (UCDA) for naturally processed (sun-dried) Arabica coffee, traditionally characterized by a heavy body, low acidity, and rustic or cocoa flavor profiles primarily suited for commercial espresso blends.	Green Coffee
Dry Process	Trockenaufbereitung	Gün Kurusu	A post-harvest coffee processing method in which freshly harvested whole coffee cherries are dried in the sun with their outer skin and pulp intact prior to mechanical hulling, which—when executed meticulously—imparts a full body, soft acidity, and vibrant, fruity, sweet, or complex flavor profiles to the cup.	Processing

Dark Roast Roasting: 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.
Decaffeinated Processing: Entkoffeiniert · Kafeinsiz; Green coffee beans that have undergone a decaffeination process prior to roasting to remove at least 97% of their natural caffeine content (or reduced to no more than 0.1% caffeine by mass under European standards), while retaining essential flavor precursors.
Defects Green Coffee: Defekte · Kusur; Physical abnormalities, visual imperfections, or off-flavors in coffee beans resulting from agronomic stress or improper practices during harvesting, processing, drying, sorting, storage, or transportation, which impair roast consistency and cup quality.
Degassing Roasting: 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.
Demitasse General: 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."
Demucilage Processing: Entschleimung · Mekanik Müsilaj Temizleme; The mechanical process of removing the sticky, pectin-rich fruit pulp (mucilage) from freshly harvested coffee beans using specialized friction machinery, serving as an alternative to traditional microbial fermentation in wet processing.
Development Roasting: 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.
Djimah, Djimma Geography: Djimah, Djimma · Djimah, Djimma; A coffee origin classification from the southwestern highlands of Ethiopia (also spelled Jimma or Djimmah); when wet-processed (washed), it yields a balanced, low-acid cup with smooth chocolatey and subtle winey notes, whereas naturally processed (dry-processed) lots frequently display a rustic, earthy character and are prone to phenolic or medicinal cup defects, making them primarily suitable for commercial blends rather than specialty coffee trade.
Doppio Beverage: Doppio · Duble; An espresso beverage consisting of a double shot of espresso (literally "double" in Italian), typically extracted using a double filter basket with approximately 14–22 grams of ground coffee to yield roughly 60 mL (2 fl oz) under standard espresso extraction parameters.
Doser Equipment: Doser · Pay Dökücü; A mechanical chamber attached to an espresso grinder, equipped with a spring-loaded lever and internal star-wheel mechanism, that collects ground coffee and dispenses a pre-measured portion (dose) directly into a portafilter upon manual activation.
DP Green Coffee: DP · Çifte Ayıklanmış; An acronym for "Double Picked," designating a quality sorting standard—commonly applied to green coffee lots (such as those from Sumatra)—where the beans undergo manual hand-sorting twice to thoroughly remove defective beans, stones, and other foreign debris prior to export.
Drip Brew Method: Filterkaffee · Akışlı Demleme; A coffee extraction method in which heated water saturates a bed of ground coffee contained within a filter, allowing gravity to pull the extracted liquid through into a carafe or server.
Drugar Green Coffee: Drugar · Drugar; An acronym for "Dry Ugandan Arabica," designating an official trade classification and export grade certified by the Uganda Coffee Development Authority (UCDA) for naturally processed (sun-dried) Arabica coffee, traditionally characterized by a heavy body, low acidity, and rustic or cocoa flavor profiles primarily suited for commercial espresso blends.
Dry Process Processing: Trockenaufbereitung · Gün Kurusu; A post-harvest coffee processing method in which freshly harvested whole coffee cherries are dried in the sun with their outer skin and pulp intact prior to mechanical hulling, which—when executed meticulously—imparts a full body, soft acidity, and vibrant, fruity, sweet, or complex flavor profiles to the cup.