Coffee terms starting with M

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

Term	German	Turkish	Definition	Category
Macchiato	Macchiato	Macchiato	Derived from the Italian word meaning "stained" or "spotted," a macchiato (traditionally known as caffè macchiato) is an espresso-based beverage consisting of a single or double shot of espresso "stained" or marked with a small dollop—typically a teaspoon or two—of warm, frothed milk or microfoam. The addition of the milk subtly softens the sharp edge of the espresso's bitterness while maintaining the dominant, robust character of the coffee, bridging the gap between a straight espresso and a milk-heavy drink like a cappuccino.	Beverage
Machine Drying	Maschinelles Trocknen	Mekanik Kurutma	A mechanical processing method used to dry green coffee beans after the removal of the outer fruit layers, utilizing industrial equipment such as rotary drum dryers or cascading column dryers instead of traditional sun-drying on patios. This method allows for precise temperature control and accelerated moisture reduction, which is particularly beneficial in humid climates or large-scale commercial operations.	Processing
Malty	Malzig	Maltımsı	A sensory descriptor in coffee tasting denoting the sweet, warm, and comforting aroma and flavor of malt, reminiscent of malt extract, sprouted grains, or a brewery floor. Often categorized alongside cereal and toast-like notes, a malty profile contributes a rich, grain-like sweetness and a pleasant, bready complexity to the cup.	Sensory
MAM	MAM	MAM	An acronym representing Medellín, Armenia, and Manizales, three of Colombia's most famous and historically significant coffee-producing regions. In international trade and large-scale commercial contracts, coffees sourced from these three regions are frequently grouped and traded together under the standardized market designation "MAMs" to ensure consistent blending quality and streamline large-volume transactions.	Geography
Maracaibo	Maracaibo	Maracaibo	A prestigious geographical market designation and traditional classification for coffees exported through the port of Maracaibo in Venezuela. Historically encompassing many of the country's finest and most distinguished specialty-grade beans, Maracaibo coffees are typically celebrated for their complex, smooth flavor profiles and exceptional cup clarity.	Green Coffee
Maragogipe	Maragogipe	Maragogipe	A distinct botanical variety of Coffea arabica celebrated for its unusually large, porous beans, often referred to as "elephant beans." Originating in the municipality of Maragogipe in Bahia, Brazil, this low-yielding variety has since been cultivated across various Latin American origins, particularly in Mexico and Central America. While historically prized for its distinct size and novelty, it has increasingly fallen out of favor in modern specialty coffee production due to its low tree productivity and a tendency toward a thin, delicate cup character.	Botany
Matagalpa	Matagalpa	Matagalpa	A geographical market name indicating coffee grown in the Matagalpa department of Nicaragua, one of the country's prominent and historically significant coffee-producing regions. Cultivated at high altitudes in rich volcanic soil, Matagalpa coffees are celebrated in the specialty market for their balanced cup profiles, typically exhibiting a smooth body, bright acidity, and sweet notes of chocolate, nuts, and mild fruit.	Green Coffee
Mbeya	Mbeya	Mbeya	A geographical market name designating specialty coffees grown in the Mbeya region of southern Tanzania. Cultivated at high elevations in rich volcanic soils, Mbeya coffees are celebrated for their bright, citrusy acidity, medium body, and complex flavor profiles featuring sweet berry and floral notes.	Green Coffee
MC/ Methyl Chloride Decaf	MC/ Methylenchlorid-Entkoffeinierung	Metilen Klorür ile Kafeinsizleştirme	A decaffeination method that uses methyl chloride (dichloromethane) as a chemical solvent to selectively remove caffeine from green coffee beans. In this process, pre-soaked beans are washed repeatedly with the solvent, which bonds specifically to the caffeine molecules without significantly stripping away the complex compounds responsible for the coffee's flavor profile. After solvent extraction, the beans are thoroughly steamed and dried to ensure all residual solvent is eliminated to meet strict food safety standards.	Processing
Medicinal	Medizinisch	İlacımsı	A sensory descriptor used in coffee tasting to denote an aroma or flavor reminiscent of medicine, antiseptic, or iodine. This distinct note can arise from natural chemical compounds produced when coffee cherries over-ripen or dry while still on the tree, and it is considered a significant defect that cannot be masked or neutralized by blending.	Sensory
Mellow	Mild	Yumuşak	A sensory descriptor used in coffee tasting to denote a balanced, smooth, and mild flavor profile free of aggressive acidity, harsh bitterness, or lingering aftertaste. This characteristic is commonly found in medium-roasted, lower-grown Arabica coffees or specific origins with naturally softer profiles.	Sensory
Mérida	Mérida	Mérida	A prestigious geographical market designation and traditional classification for coffees grown in the Mérida region of Venezuela. Highly respected in international trade, Mérida coffees are celebrated for their delicate, sweet flavor profiles, smooth body, and exceptional elegance in the cup.	Green Coffee
Micro Lot	Mikro-Lot	Mikro Lot	A small, exclusive, and highly traceable batch of coffee beans sourced from a single farm, a specific plot within a farm, or a distinct harvest. In the specialty coffee industry, microlots are celebrated for their unique flavor profiles, exceptional quality, and specialized processing methods.	Green Coffee
Milling	Schälen	Kabuk Soyma	The mechanical post-harvest process in which the remaining protective layers are removed from dried coffee beans to produce export-ready green coffee. In wet-processed coffees, it involves removing the dry parchment skin (hulling); in dry-processed (natural) coffees, it involves removing the entire dried fruit husk.	Processing
Mocha	Mokka	Moka	A term with dual significance in the coffee industry: historically, it refers to the Yemeni port city of Al Mukha, renowned for trading coffee beans with natural chocolate flavor profiles. In modern cafe culture, a Mocha (or Caffè Mocha) is an espresso-based beverage made by combining espresso, chocolate syrup or powder, and steamed milk.	Beverage
Moka Pot	Moka-Kanne	Moka Pot	A traditional Italian stovetop coffee maker patented in 1933 by Alfonso Bialetti (based on an invention by Luigi De Ponti). Also known as a macchinetta, it brews a strong, espresso-like coffee by passing boiling water pressurized by steam upwards through finely ground coffee.	Equipment
Monsooned Coffee	Monsunkaffee	Muson Kahvesi	A unique dry-processed, single-origin coffee from India (typically the Malabar coast) that is deliberately exposed to moisture-laden monsoon winds in well-ventilated open warehouses. This traditional weathering process causes the beans to swell, significantly reduce their acidity, and develop a heavy, syrupy body with distinct earthy, musty, and woody flavor notes.	Processing
Moshi	Moshi	Moshi	A regional market name for high-quality Arabica coffee grown on the volcanic slopes of Mount Kilimanjaro in Tanzania. It is named after the municipality of Moshi, which serves as the country's primary coffee trading hub and hosts the national coffee auction.	Green Coffee
Mouthfeel	Mundgefühl	Dokusal His	The tactile sensation and physical properties of coffee as experienced in the mouth, often evaluated during the cupping process. Commonly referred to as "body," it describes the weight, texture, and viscosity of the beverage, ranging from light and watery to heavy, dense, or syrupy.	Sensory
MTGB	MTGB	MTGB	An acronym for "Medium to Good Bean," a specific physical grading classification used in the green coffee trade. It designates coffee beans that fall within the screen sizes of 15 (medium) to 16 (good), which is approximately 6 to 6.5 millimeters in diameter. This physical sizing standard is crucial for ensuring uniformity, which promotes even heat distribution during the roasting process.	Green Coffee
Mysore	Mysore	Mysore	A traditional and regional market name for high-quality, wet-processed (washed) Arabica coffees grown in the southern Indian state of Karnataka (formerly known as Mysore). At their best, these coffees exhibit a low-key, balanced profile with moderate body and acidity, often featuring subtle spicy or woody nuances; however, lower-grade lots can present a flat or bland flavor profile.	Green Coffee

Macchiato Beverage: Macchiato · Macchiato; Derived from the Italian word meaning "stained" or "spotted," a macchiato (traditionally known as caffè macchiato) is an espresso-based beverage consisting of a single or double shot of espresso "stained" or marked with a small dollop—typically a teaspoon or two—of warm, frothed milk or microfoam. The addition of the milk subtly softens the sharp edge of the espresso's bitterness while maintaining the dominant, robust character of the coffee, bridging the gap between a straight espresso and a milk-heavy drink like a cappuccino.
Machine Drying Processing: Maschinelles Trocknen · Mekanik Kurutma; A mechanical processing method used to dry green coffee beans after the removal of the outer fruit layers, utilizing industrial equipment such as rotary drum dryers or cascading column dryers instead of traditional sun-drying on patios. This method allows for precise temperature control and accelerated moisture reduction, which is particularly beneficial in humid climates or large-scale commercial operations.
Malty Sensory: Malzig · Maltımsı; A sensory descriptor in coffee tasting denoting the sweet, warm, and comforting aroma and flavor of malt, reminiscent of malt extract, sprouted grains, or a brewery floor. Often categorized alongside cereal and toast-like notes, a malty profile contributes a rich, grain-like sweetness and a pleasant, bready complexity to the cup.
MAM Geography: MAM · MAM; An acronym representing Medellín, Armenia, and Manizales, three of Colombia's most famous and historically significant coffee-producing regions. In international trade and large-scale commercial contracts, coffees sourced from these three regions are frequently grouped and traded together under the standardized market designation "MAMs" to ensure consistent blending quality and streamline large-volume transactions.
Maracaibo Green Coffee: Maracaibo · Maracaibo; A prestigious geographical market designation and traditional classification for coffees exported through the port of Maracaibo in Venezuela. Historically encompassing many of the country's finest and most distinguished specialty-grade beans, Maracaibo coffees are typically celebrated for their complex, smooth flavor profiles and exceptional cup clarity.
Maragogipe Botany: Maragogipe · Maragogipe; A distinct botanical variety of Coffea arabica celebrated for its unusually large, porous beans, often referred to as "elephant beans." Originating in the municipality of Maragogipe in Bahia, Brazil, this low-yielding variety has since been cultivated across various Latin American origins, particularly in Mexico and Central America. While historically prized for its distinct size and novelty, it has increasingly fallen out of favor in modern specialty coffee production due to its low tree productivity and a tendency toward a thin, delicate cup character.
Matagalpa Green Coffee: Matagalpa · Matagalpa; A geographical market name indicating coffee grown in the Matagalpa department of Nicaragua, one of the country's prominent and historically significant coffee-producing regions. Cultivated at high altitudes in rich volcanic soil, Matagalpa coffees are celebrated in the specialty market for their balanced cup profiles, typically exhibiting a smooth body, bright acidity, and sweet notes of chocolate, nuts, and mild fruit.
Mbeya Green Coffee: Mbeya · Mbeya; A geographical market name designating specialty coffees grown in the Mbeya region of southern Tanzania. Cultivated at high elevations in rich volcanic soils, Mbeya coffees are celebrated for their bright, citrusy acidity, medium body, and complex flavor profiles featuring sweet berry and floral notes.
MC/ Methyl Chloride Decaf Processing: MC/ Methylenchlorid-Entkoffeinierung · Metilen Klorür ile Kafeinsizleştirme; A decaffeination method that uses methyl chloride (dichloromethane) as a chemical solvent to selectively remove caffeine from green coffee beans. In this process, pre-soaked beans are washed repeatedly with the solvent, which bonds specifically to the caffeine molecules without significantly stripping away the complex compounds responsible for the coffee's flavor profile. After solvent extraction, the beans are thoroughly steamed and dried to ensure all residual solvent is eliminated to meet strict food safety standards.
Medicinal Sensory: Medizinisch · İlacımsı; A sensory descriptor used in coffee tasting to denote an aroma or flavor reminiscent of medicine, antiseptic, or iodine. This distinct note can arise from natural chemical compounds produced when coffee cherries over-ripen or dry while still on the tree, and it is considered a significant defect that cannot be masked or neutralized by blending.
Mellow Sensory: Mild · Yumuşak; A sensory descriptor used in coffee tasting to denote a balanced, smooth, and mild flavor profile free of aggressive acidity, harsh bitterness, or lingering aftertaste. This characteristic is commonly found in medium-roasted, lower-grown Arabica coffees or specific origins with naturally softer profiles.
Mérida Green Coffee: Mérida · Mérida; A prestigious geographical market designation and traditional classification for coffees grown in the Mérida region of Venezuela. Highly respected in international trade, Mérida coffees are celebrated for their delicate, sweet flavor profiles, smooth body, and exceptional elegance in the cup.
Micro Lot Green Coffee: Mikro-Lot · Mikro Lot; A small, exclusive, and highly traceable batch of coffee beans sourced from a single farm, a specific plot within a farm, or a distinct harvest. In the specialty coffee industry, microlots are celebrated for their unique flavor profiles, exceptional quality, and specialized processing methods.
Milling Processing: Schälen · Kabuk Soyma; The mechanical post-harvest process in which the remaining protective layers are removed from dried coffee beans to produce export-ready green coffee. In wet-processed coffees, it involves removing the dry parchment skin (hulling); in dry-processed (natural) coffees, it involves removing the entire dried fruit husk.
Mocha Beverage: Mokka · Moka; A term with dual significance in the coffee industry: historically, it refers to the Yemeni port city of Al Mukha, renowned for trading coffee beans with natural chocolate flavor profiles. In modern cafe culture, a Mocha (or Caffè Mocha) is an espresso-based beverage made by combining espresso, chocolate syrup or powder, and steamed milk.
Moka Pot Equipment: Moka-Kanne · Moka Pot; A traditional Italian stovetop coffee maker patented in 1933 by Alfonso Bialetti (based on an invention by Luigi De Ponti). Also known as a macchinetta, it brews a strong, espresso-like coffee by passing boiling water pressurized by steam upwards through finely ground coffee.
Monsooned Coffee Processing: Monsunkaffee · Muson Kahvesi; A unique dry-processed, single-origin coffee from India (typically the Malabar coast) that is deliberately exposed to moisture-laden monsoon winds in well-ventilated open warehouses. This traditional weathering process causes the beans to swell, significantly reduce their acidity, and develop a heavy, syrupy body with distinct earthy, musty, and woody flavor notes.
Moshi Green Coffee: Moshi · Moshi; A regional market name for high-quality Arabica coffee grown on the volcanic slopes of Mount Kilimanjaro in Tanzania. It is named after the municipality of Moshi, which serves as the country's primary coffee trading hub and hosts the national coffee auction.
Mouthfeel Sensory: Mundgefühl · Dokusal His; The tactile sensation and physical properties of coffee as experienced in the mouth, often evaluated during the cupping process. Commonly referred to as "body," it describes the weight, texture, and viscosity of the beverage, ranging from light and watery to heavy, dense, or syrupy.
MTGB Green Coffee: MTGB · MTGB; An acronym for "Medium to Good Bean," a specific physical grading classification used in the green coffee trade. It designates coffee beans that fall within the screen sizes of 15 (medium) to 16 (good), which is approximately 6 to 6.5 millimeters in diameter. This physical sizing standard is crucial for ensuring uniformity, which promotes even heat distribution during the roasting process.
Mysore Green Coffee: Mysore · Mysore; A traditional and regional market name for high-quality, wet-processed (washed) Arabica coffees grown in the southern Indian state of Karnataka (formerly known as Mysore). At their best, these coffees exhibit a low-key, balanced profile with moderate body and acidity, often featuring subtle spicy or woody nuances; however, lower-grade lots can present a flat or bland flavor profile.