Technical Glossary

Structured education covering espresso preparation, milk texturing, latte art, equipment maintenance, and customer service to ensure consistent quality and efficiency.

A financial arrangement where businesses pay monthly fees to use espresso machines, grinders, and brewers, often including maintenance and upgrades without large upfront costs.

The specific time and temperature curve used during roasting to develop flavor, acidity, body, and aroma, ranging from light to dark roasts based on desired characteristics.

A sourcing model where roasters buy directly from producers, bypassing intermediaries, to ensure fair prices, quality control, and long-term relationships with farmers.

The percentage of soluble coffee solids dissolved from grounds during brewing, typically between 18-22% for optimal flavor balance, measured by a refractometer.

A comprehensive service where a provider supplies equipment, beans, maintenance, and training, allowing businesses to offer quality coffee without managing operations themselves.

Coffee sourced from one specific geographic region, farm, or cooperative, offering distinct flavor notes that reflect the terroir and processing methods of that location.

Coffee that scores 80 points or higher on a 100-point scale by certified Q graders, representing the highest quality beans with distinct characteristics and minimal defects.

A movement treating coffee as an artisanal product, emphasizing traceability, direct trade, and unique flavor profiles from specific origins, similar to wine or craft beer.

The concentration of dissolved coffee compounds in brewed coffee, measured in parts per million or percentage, indicating strength and extraction efficiency.