Coffee terms starting with W
6 coffee terms starting with W, each with its definition and its German and Turkish names.
| Term | German | Turkish | Definition | Category |
|---|---|---|---|---|
| Washed Process | Gewaschene Aufbereitung | Yıkanmış İşlem | A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics. | Processing |
| Wet Process | Nassaufbereitung | Islak İşlem | A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics. | Processing |
| Winey | Weinartig | Şarabımsı | A sensory descriptor characterizing a combined sensation of aroma, taste, and mouthfeel reminiscent of fine wine. A true winey profile is generally perceived alongside bright acidity and fruity notes, resulting from optimal ripening and controlled fermentation. The term is frequently and incorrectly used to describe a sour, acetic, or over-fermented flavor defect. | Sensory |
| Woody | Holzig | Odunsu | A sensory defect describing the dry, papery aroma and flavor reminiscent of dead wood, oak barrels, or cardboard. This defect typically occurs when green or roasted coffee beans are improperly stored for extended periods, particularly in high-temperature and high-humidity environments that accelerate lipid oxidation and aging. While prolonged storage will eventually render any coffee woody, it is especially prevalent in coffees stored at low altitudes. | Sensory |
| World Barista Championship | World Barista Championship | Dünya Barista Şampiyonası | The premier annual international coffee competition organized by World Coffee Events (WCE), a subsidiary of the Specialty Coffee Association (SCA). In the competition, national champions prepare and serve 12 drinks (4 espressos, 4 milk beverages, and 4 original signature drinks) to a panel of sensory and technical judges within a strict 15-minute timeframe. Competitors are evaluated on flavor, technical precision, presentation, and workflow. | Organization |
| World Coffee Events | World Coffee Events | Dünya Kahve Etkinlikleri | An event management organization originally founded in 2011 by the Specialty Coffee Association of America (SCAA) and the Speciality Coffee Association of Europe (SCAE). Since the unification of the two associations in 2017 to form the Specialty Coffee Association (SCA), WCE operates as a wholly-owned subsidiary of the SCA. WCE is primarily responsible for producing and organizing global coffee-related community events, most notably the prestigious World Coffee Championships, which include disciplines like the World Barista Championship, World Brewers Cup, and others. | Organization |
- Washed ProcessProcessing
- Gewaschene Aufbereitung · Yıkanmış İşlem
- A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics.
- Wet ProcessProcessing
- Nassaufbereitung · Islak İşlem
- A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics.
- WineySensory
- Weinartig · Şarabımsı
- A sensory descriptor characterizing a combined sensation of aroma, taste, and mouthfeel reminiscent of fine wine. A true winey profile is generally perceived alongside bright acidity and fruity notes, resulting from optimal ripening and controlled fermentation. The term is frequently and incorrectly used to describe a sour, acetic, or over-fermented flavor defect.
- WoodySensory
- Holzig · Odunsu
- A sensory defect describing the dry, papery aroma and flavor reminiscent of dead wood, oak barrels, or cardboard. This defect typically occurs when green or roasted coffee beans are improperly stored for extended periods, particularly in high-temperature and high-humidity environments that accelerate lipid oxidation and aging. While prolonged storage will eventually render any coffee woody, it is especially prevalent in coffees stored at low altitudes.
- World Barista ChampionshipOrganization
- World Barista Championship · Dünya Barista Şampiyonası
- The premier annual international coffee competition organized by World Coffee Events (WCE), a subsidiary of the Specialty Coffee Association (SCA). In the competition, national champions prepare and serve 12 drinks (4 espressos, 4 milk beverages, and 4 original signature drinks) to a panel of sensory and technical judges within a strict 15-minute timeframe. Competitors are evaluated on flavor, technical precision, presentation, and workflow.
- World Coffee EventsOrganization
- World Coffee Events · Dünya Kahve Etkinlikleri
- An event management organization originally founded in 2011 by the Specialty Coffee Association of America (SCAA) and the Speciality Coffee Association of Europe (SCAE). Since the unification of the two associations in 2017 to form the Specialty Coffee Association (SCA), WCE operates as a wholly-owned subsidiary of the SCA. WCE is primarily responsible for producing and organizing global coffee-related community events, most notably the prestigious World Coffee Championships, which include disciplines like the World Barista Championship, World Brewers Cup, and others.