Coffee terms starting with S

24 coffee terms starting with S, each with its definition and its German and Turkish names.

Term	German	Turkish	Definition	Category
Sanani	Sanani	Sanani	A market designation for specialty coffees sourced from various growing regions west of Sana’a, the capital city of Yemen. Sanani coffees typically exhibit a lower-toned profile, heavier body, and somewhat less acidity compared to other traditional Yemen coffee styles, often featuring complex winey, earthy, and dried-fruit characteristics.	Green Coffee
Santo Domingo	Santo Domingo	Santo Domingo	A market designation for coffee produced in the Dominican Republic. High-grown Santo Domingo coffee typically exhibits a rich profile with vibrant acidity and classic Caribbean characteristics, whereas lower-grown selections tend to be softer and less acidic.	Green Coffee
Santos	Santos	Santos	A market designation for high-quality coffees from Brazil, typically shipped through the port of Santos and cultivated primarily in the state of São Paulo or the southern region of Minas Gerais State. The term Bourbon Santos is sometimes used broadly for any high-quality Santos coffee, but it specifically refers to coffee derived from the Bourbon arabica variety, which typically yields a fruitier and more acidic cup than other Brazilian varieties.	Green Coffee
Scorched	Versengt	Yanık	Roasted coffee beans exhibiting burn marks caused by inadequate tumbling or by excessive roasting temperatures, also referred to as "tipped" or "charred." While scorched beans may appear fully roasted, they frequently yield soury and bready flavor defects.	Roasting
Semi-Dry-Processed Coffee	Halbtrocken aufbereiteter Kaffee, Pulped-Natural-Kaffee, Halbnass aufbereiteter Kaffee	Yarı Gün Kurusu	Coffee prepared by removing the outer skin of the coffee fruit—a process called pulping—and subsequently drying the skinned coffee with the sticky mucilage and inner skins, such as the parchment and silverskin, still adhering to the bean. Situated between the dry and wet processing methods, this technique lacks a universally standardized nomenclature. It is one of three primary processing methods practiced in Brazil and is also utilized sporadically on a small scale by farmers in Sumatra and Sulawesi, Indonesia.	Processing
Shade Grown	Schattenanbau	Gölgede Yetiştirilmiş	Coffee cultivated beneath a canopy of native trees, which creates a complex microclimate that regulates temperature, retains soil moisture, and fosters a diverse ecosystem, thereby reducing the need for chemical inputs.	Green Coffee
SHG	SHG	SHG	A quality and altitude specification used in Mexico, Honduras, El Salvador, Nicaragua, and Panama, denoting that the coffee was cultivated at altitudes generally exceeding 1,200 meters above sea level. This higher altitude typically results in a denser bean and superior cup quality compared to the standard HG (High Grown) classification.	Green Coffee
Shot	Shot	Shot	A single serving of espresso, generally ranging from 1 to no more than 2 ounces (approximately 30 to 60 ml), extracted under pressure from finely ground coffee.	Beverage
Silverskin	Silberhäutchen	İç Zar	The thin, innermost skin of the coffee fruit that adheres tightly to the green coffee bean until it is either polished off or detaches during the roasting process, at which point it becomes known as chaff.	General
Single Origin	Single Origin	Tek Menşe Kahve	Unblended coffee sourced from a single country, region, farm, or specific crop harvest, allowing its distinct regional and varietal characteristics to remain prominent.	General
Siphon Coffee	Siphon-Kaffee	Sifon Kahve	Also known as a vacuum pot, a brewing device that steeps coffee grounds in an upper globe and draws the brewed coffee back down into a lower globe via a partial vacuum created by cooling.	Brew Method
Smooth	Geschmeidig	Pürüzsüz	A taste characteristic of a balanced coffee exhibiting no harsh or pronounced defects, featuring a harmonious profile without lingering negative aftertastes. Also referred to as round, rounded, or soft.	Sensory
Soft Bean	Soft Bean	Soft Bean	Coffee cultivated at relatively low altitudes (below 4,000 feet or approximately 1,200 meters), which causes the beans to mature more quickly, resulting in a lighter and more porous structure compared to high-grown beans. Examples include Jamaica Blue Mountain, Kona, and certain Colombian and Indonesian varietals.	Green Coffee
Sound	Einwandfrei	Temiz	A descriptor for coffee that is clean and entirely free of sensory defects or taints.	Sensory
Sour	Sauer	Ekşi	An excessively sharp, biting, and unpleasant taste profile—resembling vinegar or acetic acid—often associated with fermented coffee aromas. This defect can be caused by overripe or fermenting coffee cherries, or by improper fermentation where yeasts and alcohol produce vinegar-like acids. Sour flavors are frequently confused with positive acidity, which is the pleasant, bright, and tangy sensation characteristic of high-quality coffee.	Sensory
Specialty Coffee	Specialty Coffee	Özellikli Kahve	A coffee or coffee experience recognized for its distinctive attributes, superior raw material quality, and an absence of major physical defects, representing significant extra value across the coffee value chain.	General
Spicey	Würzig	Baharatımsı	Spicey The aroma of sweet spices such as cloves, cinnamon, and allspice. The term "spicy" when describing coffee does not include the aroma of savory spices such as pepper, oregano, and curry.	Sensory
Steam Wand	Dampflanze, Düse, Rohr, Stylus	Buhar Çubuğu	The small protruding pipe on most espresso machines that provides pressurized steam for heating and frothing milk.	Equipment
Straight Coffee	Sortenreiner Kaffee	Tek Menşe Kahve	Unblended coffee from a single country, region, and crop.	General
Strictly Hard Bean (SHB)	Strictly Hard Bean (SHB)	SHB	The highest grade designation based on growing altitude in several Central American coffee-producing countries (such as Guatemala, Costa Rica, and Honduras). It signifies that the coffee was cultivated at extreme elevations—typically above 1,350 to 1,400 meters above sea level—where cooler temperatures slow the cherry maturation process. This extended growth period yields dense, hard beans that develop complex, vibrant acidity and superior flavor profiles.	Green Coffee
Strip Picking	Abstreifen	Sıyırma Hasatı	A coffee harvesting method in which all cherries—along with leaves and twigs—are stripped from a branch in a single motion, either by hand or using mechanical devices. Because this technique collects cherries at varying stages of maturity simultaneously (including unripe, perfectly ripe, and overripe fruit), it lacks homogeneity and is typically employed in large-scale, commercial plantations focused on high-volume, lower-quality production.	Agriculture
Supremo	Supremo	Supremo	The highest and largest physical grade designation for Colombian coffee, determined by screen size. Supremo beans must pass through a screen size of 17 or 18 (approximately 6.75 to 7.14 millimeters in diameter). While it represents a rigorous sorting standard based on physical bean size rather than cup quality alone, Supremo-graded coffees are widely recognized for their balanced profile, smooth body, and sweet flavor notes.	Green Coffee
Sweetness	Süße	Tatlılık	A sensory descriptor in coffee tasting where flavor notes, mouthfeel, and balanced acidity combine to create the perception of natural sweetness. In professional specialty coffee evaluation, true perceived sweetness is a key indicator of proper ripeness during harvesting and optimal caramelization during roasting, distinguishing high-quality coffees from bitter or underripe lots.	Sensory
Swiss Water Process	Swiss Water Process	Swiss Water Yöntemi	A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.	Processing

Sanani Green Coffee: Sanani · Sanani; A market designation for specialty coffees sourced from various growing regions west of Sana’a, the capital city of Yemen. Sanani coffees typically exhibit a lower-toned profile, heavier body, and somewhat less acidity compared to other traditional Yemen coffee styles, often featuring complex winey, earthy, and dried-fruit characteristics.
Santo Domingo Green Coffee: Santo Domingo · Santo Domingo; A market designation for coffee produced in the Dominican Republic. High-grown Santo Domingo coffee typically exhibits a rich profile with vibrant acidity and classic Caribbean characteristics, whereas lower-grown selections tend to be softer and less acidic.
Santos Green Coffee: Santos · Santos; A market designation for high-quality coffees from Brazil, typically shipped through the port of Santos and cultivated primarily in the state of São Paulo or the southern region of Minas Gerais State. The term Bourbon Santos is sometimes used broadly for any high-quality Santos coffee, but it specifically refers to coffee derived from the Bourbon arabica variety, which typically yields a fruitier and more acidic cup than other Brazilian varieties.
Scorched Roasting: Versengt · Yanık; Roasted coffee beans exhibiting burn marks caused by inadequate tumbling or by excessive roasting temperatures, also referred to as "tipped" or "charred." While scorched beans may appear fully roasted, they frequently yield soury and bready flavor defects.
Semi-Dry-Processed Coffee Processing: Halbtrocken aufbereiteter Kaffee, Pulped-Natural-Kaffee, Halbnass aufbereiteter Kaffee · Yarı Gün Kurusu; Coffee prepared by removing the outer skin of the coffee fruit—a process called pulping—and subsequently drying the skinned coffee with the sticky mucilage and inner skins, such as the parchment and silverskin, still adhering to the bean. Situated between the dry and wet processing methods, this technique lacks a universally standardized nomenclature. It is one of three primary processing methods practiced in Brazil and is also utilized sporadically on a small scale by farmers in Sumatra and Sulawesi, Indonesia.
Shade Grown Green Coffee: Schattenanbau · Gölgede Yetiştirilmiş; Coffee cultivated beneath a canopy of native trees, which creates a complex microclimate that regulates temperature, retains soil moisture, and fosters a diverse ecosystem, thereby reducing the need for chemical inputs.
SHG Green Coffee: SHG · SHG; A quality and altitude specification used in Mexico, Honduras, El Salvador, Nicaragua, and Panama, denoting that the coffee was cultivated at altitudes generally exceeding 1,200 meters above sea level. This higher altitude typically results in a denser bean and superior cup quality compared to the standard HG (High Grown) classification.
Shot Beverage: Shot · Shot; A single serving of espresso, generally ranging from 1 to no more than 2 ounces (approximately 30 to 60 ml), extracted under pressure from finely ground coffee.
Silverskin General: Silberhäutchen · İç Zar; The thin, innermost skin of the coffee fruit that adheres tightly to the green coffee bean until it is either polished off or detaches during the roasting process, at which point it becomes known as chaff.
Single Origin General: Single Origin · Tek Menşe Kahve; Unblended coffee sourced from a single country, region, farm, or specific crop harvest, allowing its distinct regional and varietal characteristics to remain prominent.
Siphon Coffee Brew Method: Siphon-Kaffee · Sifon Kahve; Also known as a vacuum pot, a brewing device that steeps coffee grounds in an upper globe and draws the brewed coffee back down into a lower globe via a partial vacuum created by cooling.
Smooth Sensory: Geschmeidig · Pürüzsüz; A taste characteristic of a balanced coffee exhibiting no harsh or pronounced defects, featuring a harmonious profile without lingering negative aftertastes. Also referred to as round, rounded, or soft.
Soft Bean Green Coffee: Soft Bean · Soft Bean; Coffee cultivated at relatively low altitudes (below 4,000 feet or approximately 1,200 meters), which causes the beans to mature more quickly, resulting in a lighter and more porous structure compared to high-grown beans. Examples include Jamaica Blue Mountain, Kona, and certain Colombian and Indonesian varietals.
Sound Sensory: Einwandfrei · Temiz; A descriptor for coffee that is clean and entirely free of sensory defects or taints.
Sour Sensory: Sauer · Ekşi; An excessively sharp, biting, and unpleasant taste profile—resembling vinegar or acetic acid—often associated with fermented coffee aromas. This defect can be caused by overripe or fermenting coffee cherries, or by improper fermentation where yeasts and alcohol produce vinegar-like acids. Sour flavors are frequently confused with positive acidity, which is the pleasant, bright, and tangy sensation characteristic of high-quality coffee.
Specialty Coffee General: Specialty Coffee · Özellikli Kahve; A coffee or coffee experience recognized for its distinctive attributes, superior raw material quality, and an absence of major physical defects, representing significant extra value across the coffee value chain.
Spicey Sensory: Würzig · Baharatımsı; Spicey The aroma of sweet spices such as cloves, cinnamon, and allspice. The term "spicy" when describing coffee does not include the aroma of savory spices such as pepper, oregano, and curry.
Steam Wand Equipment: Dampflanze, Düse, Rohr, Stylus · Buhar Çubuğu; The small protruding pipe on most espresso machines that provides pressurized steam for heating and frothing milk.
Straight Coffee General: Sortenreiner Kaffee · Tek Menşe Kahve; Unblended coffee from a single country, region, and crop.
Strictly Hard Bean (SHB)Green Coffee: Strictly Hard Bean (SHB) · SHB; The highest grade designation based on growing altitude in several Central American coffee-producing countries (such as Guatemala, Costa Rica, and Honduras). It signifies that the coffee was cultivated at extreme elevations—typically above 1,350 to 1,400 meters above sea level—where cooler temperatures slow the cherry maturation process. This extended growth period yields dense, hard beans that develop complex, vibrant acidity and superior flavor profiles.
Strip Picking Agriculture: Abstreifen · Sıyırma Hasatı; A coffee harvesting method in which all cherries—along with leaves and twigs—are stripped from a branch in a single motion, either by hand or using mechanical devices. Because this technique collects cherries at varying stages of maturity simultaneously (including unripe, perfectly ripe, and overripe fruit), it lacks homogeneity and is typically employed in large-scale, commercial plantations focused on high-volume, lower-quality production.
Supremo Green Coffee: Supremo · Supremo; The highest and largest physical grade designation for Colombian coffee, determined by screen size. Supremo beans must pass through a screen size of 17 or 18 (approximately 6.75 to 7.14 millimeters in diameter). While it represents a rigorous sorting standard based on physical bean size rather than cup quality alone, Supremo-graded coffees are widely recognized for their balanced profile, smooth body, and sweet flavor notes.
Sweetness Sensory: Süße · Tatlılık; A sensory descriptor in coffee tasting where flavor notes, mouthfeel, and balanced acidity combine to create the perception of natural sweetness. In professional specialty coffee evaluation, true perceived sweetness is a key indicator of proper ripeness during harvesting and optimal caramelization during roasting, distinguishing high-quality coffees from bitter or underripe lots.
Swiss Water Process Processing: Swiss Water Process · Swiss Water Yöntemi; A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.