Coffee terms starting with E

10 coffee terms starting with E, each with its definition and its German and Turkish names.

Term	German	Turkish	Definition	Category
Earthiness	Erdigkeit	Topraksılık	A sensory flavor characteristic predominantly associated with coffees from Sumatra and Sulawesi, resulting from traditional Indonesian post-harvest practices such as wet-hulling (Giling Basah). During this process, high-moisture green beans come into contact with soil or humid atmospheric conditions during drying, imparting distinct notes reminiscent of fresh soil, damp earth, or forest floor.	Sensory
En Pergamino	En Pergamino	Kabuklı Çekirdek	Green coffee beans that have been pulped, washed, and dried, but remain enclosed within their protective, papery endocarp (parchment) layer. Originating from Spanish-speaking Latin American coffee trade, the term en pergamino (alongside English parchment coffee) is universally recognized in the global coffee industry. This outer hull safeguards the bean against moisture loss, oxidation, and physical contamination during storage and transit, and is only removed during dry milling (hulling) prior to export or roasting.	Green Coffee
EP	EP	Avrupa Tipi Ayıklama	A green coffee grading specification—predominantly used in Central and South America—indicating that the lot has undergone rigorous sorting to remove physical defects and foreign matter. Typically specifying a screen size of 15 and above with a strict defect allowance (historically requiring meticulous hand-sorting, now often combined with optical color sorting), EP ensures higher physical purity and roast uniformity compared to standard export grades such as American Prep (AP).	Green Coffee
Espresso	Espresso	Espresso	A concentrated coffee brewing method—and the resulting beverage—wherein hot water (typically 90–96°C) is forced under high pressure (traditionally around 9 bar) through a finely ground, compacted puck of coffee. Characterized by its dense body, intense flavor profile, and an emulsified top layer of foam known as crema, a standard single or double espresso shot typically yields a volume between 25 and 60 ml (approximately 1 to 2 fluid ounces).	Beverage
Estate-Grown Coffee	Estate-Kaffee	Çiftlik Kahvesi	Coffee produced on a single farm, plantation, or unified group of agricultural lots under single management, processed and marketed without being blended with coffees from other sources. In the specialty coffee trade, estate-grown coffees are prized for their distinct terroir and traceability, and are identified by the specific name of the estate rather than broader regional or market designations.	Green Coffee
European Process	Europäisches Verfahren	Avrupa Tipi İşlem	An alternative industry name for the indirect solvent decaffeination method. This process involves soaking green coffee beans in hot water to extract soluble solids and caffeine, separating the caffeine from the water extract using a chemical solvent, and then reintroducing the decaffeinated water extract back to the beans before drying.	Processing
Excelso	Excelso	Excelso	A comprehensive export grade specification for Colombian green coffee, designating high-quality beans sorted primarily by screen size (typically screen 14 and above). Historically and commercially, Excelso encompasses both the largest bean classification (Supremo, screen 17/18) and the second-largest (Extra, screen 16) or a standardized mixture of these sizes, ensuring physical uniformity and a clean cup profile regardless of specific varietal or region.	Green Coffee
Extra	Extra	Extra	A specific green coffee export grade within the Colombian classification system, designating the second-largest bean size category below Supremo. Defined primarily by screen size 16 (retained on a 16/64-inch sieve, approximately 6.35 mm), Extra grade beans are prized for physical uniformity and consistent roasting development. While marketed independently, Extra beans are also frequently combined with Supremo (screen 17/18) to form standard Excelso export blends.	Green Coffee
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.	General
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).	General

Earthiness Sensory: Erdigkeit · Topraksılık; A sensory flavor characteristic predominantly associated with coffees from Sumatra and Sulawesi, resulting from traditional Indonesian post-harvest practices such as wet-hulling (Giling Basah). During this process, high-moisture green beans come into contact with soil or humid atmospheric conditions during drying, imparting distinct notes reminiscent of fresh soil, damp earth, or forest floor.
En Pergamino Green Coffee: En Pergamino · Kabuklı Çekirdek; Green coffee beans that have been pulped, washed, and dried, but remain enclosed within their protective, papery endocarp (parchment) layer. Originating from Spanish-speaking Latin American coffee trade, the term en pergamino (alongside English parchment coffee) is universally recognized in the global coffee industry. This outer hull safeguards the bean against moisture loss, oxidation, and physical contamination during storage and transit, and is only removed during dry milling (hulling) prior to export or roasting.
EP Green Coffee: EP · Avrupa Tipi Ayıklama; A green coffee grading specification—predominantly used in Central and South America—indicating that the lot has undergone rigorous sorting to remove physical defects and foreign matter. Typically specifying a screen size of 15 and above with a strict defect allowance (historically requiring meticulous hand-sorting, now often combined with optical color sorting), EP ensures higher physical purity and roast uniformity compared to standard export grades such as American Prep (AP).
Espresso Beverage: Espresso · Espresso; A concentrated coffee brewing method—and the resulting beverage—wherein hot water (typically 90–96°C) is forced under high pressure (traditionally around 9 bar) through a finely ground, compacted puck of coffee. Characterized by its dense body, intense flavor profile, and an emulsified top layer of foam known as crema, a standard single or double espresso shot typically yields a volume between 25 and 60 ml (approximately 1 to 2 fluid ounces).
Estate-Grown Coffee Green Coffee: Estate-Kaffee · Çiftlik Kahvesi; Coffee produced on a single farm, plantation, or unified group of agricultural lots under single management, processed and marketed without being blended with coffees from other sources. In the specialty coffee trade, estate-grown coffees are prized for their distinct terroir and traceability, and are identified by the specific name of the estate rather than broader regional or market designations.
European Process Processing: Europäisches Verfahren · Avrupa Tipi İşlem; An alternative industry name for the indirect solvent decaffeination method. This process involves soaking green coffee beans in hot water to extract soluble solids and caffeine, separating the caffeine from the water extract using a chemical solvent, and then reintroducing the decaffeinated water extract back to the beans before drying.
Excelso Green Coffee: Excelso · Excelso; A comprehensive export grade specification for Colombian green coffee, designating high-quality beans sorted primarily by screen size (typically screen 14 and above). Historically and commercially, Excelso encompasses both the largest bean classification (Supremo, screen 17/18) and the second-largest (Extra, screen 16) or a standardized mixture of these sizes, ensuring physical uniformity and a clean cup profile regardless of specific varietal or region.
Extra Green Coffee: Extra · Extra; A specific green coffee export grade within the Colombian classification system, designating the second-largest bean size category below Supremo. Defined primarily by screen size 16 (retained on a 16/64-inch sieve, approximately 6.35 mm), Extra grade beans are prized for physical uniformity and consistent roasting development. While marketed independently, Extra beans are also frequently combined with Supremo (screen 17/18) to form standard Excelso export blends.
Extraction General: 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 General: 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).