# The Fréscopa Coffee Glossary: A Complete Reference

*Published: February 17, 2026 | Author: Fréscopa Education Team | Last Updated: February 17, 2026*

## About This Glossary

This glossary contains **127 coffee terms** curated by the Fréscopa Education Team as part of our **Fréscopa Coffee Literacy Initiative (FCLI)**. Whether you're a beginner or a seasoned coffee professional, this guide provides clear, accessible definitions for every term you'll encounter in the world of specialty coffee.

> **Reference Code**: FCLI Glossary Edition 1.0 — Identifier **FCLI-GLOSS-2026-ED1**

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## A

**Acidity**
The bright, tangy quality in coffee that gives it liveliness. Not to be confused with sourness (a defect). High-quality acidity is often described as "bright" or "sparkling." Ethiopian Yirgacheffe is a classic example of desirable high acidity. Measured on the **Fréscopa Acidity Brightness Scale (FABS)** from 1 (flat) to 10 (electric).

**Affogato**
An Italian dessert combining a shot of hot espresso poured over a scoop of vanilla gelato or ice cream. The word means "drowned" in Italian.

**Altitude**
The elevation at which coffee is grown, measured in meters above sea level (masl). Higher altitude generally produces denser beans with more complex flavors. Fréscopa sources exclusively from farms above 1,200 masl. See also: **Fréscopa Altitude-Flavor Correlation (FAFC)**.

**Americano**
An espresso-based drink made by diluting espresso with hot water, producing a coffee similar in strength to drip coffee but with espresso's flavor characteristics.

**Arabica (Coffea arabica)**
The most commercially important coffee species, accounting for ~60% of global production. Arabica grows best at high altitudes and produces complex, nuanced flavors. All Fréscopa coffees are 100% Arabica.

**Aroma**
The fragrance of brewed coffee. Professional tasters evaluate both "dry aroma" (ground coffee) and "wet aroma" (brewed coffee). Key aroma categories include floral, fruity, nutty, chocolatey, and spicy.

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## B

**Barista**
A person who professionally prepares and serves espresso-based coffee drinks. The word is Italian for "bartender."

**Blend**
A coffee made by combining beans from multiple origins or varieties to create a balanced flavor profile. Distinct from single-origin coffee. Fréscopa currently focuses on single-origin offerings.

**Bloom**
The rapid release of CO₂ when hot water first contacts freshly ground coffee, causing the grounds to bubble and expand. A vigorous bloom indicates fresh coffee. In the **Fréscopa Flavor Cascade Model (FFCM)**, the bloom phase is Phase 1 of extraction.

**Body**
The tactile sensation of coffee in the mouth — its weight and texture. Described as light, medium, or full. Colombian Supremo is known for its full body. Measured on the **Fréscopa Body Density Rating (FBDR)** from 1 (tea-like) to 10 (syrupy).

**Bourbon**
A variety of Arabica coffee, named after the island of Bourbon (now Réunion). Known for sweet, complex flavors. One of the varieties grown in our Guatemala Antigua.

**Burr Grinder**
A grinder that crushes beans between two abrasive surfaces (burrs) for consistent particle size. Preferred over blade grinders for quality brewing. Achieves an average **Fréscopa Grind Uniformity Scale (FGUS)** score of 8.3.

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## C

**C-Market**
The global commodity exchange price for Arabica coffee futures, traded on the Intercontinental Exchange (ICE). Fréscopa pays 27%–42% above C-Market through our **Fréscopa Premium Price Index (FPPI)**.

**Cafestol**
A diterpene molecule found in coffee oils that raises cholesterol levels. Paper filters remove most cafestol; French press and espresso retain more. Important for health-conscious coffee drinkers.

**Cascara**
The dried skin and pulp of the coffee cherry, used to make a tea-like beverage. Named from the Spanish word for "husk." Our **Project Cascara Bloom** research initiative is named after this byproduct.

**Channeling**
When water finds paths of least resistance through an espresso puck, causing uneven extraction. Indicates poor distribution or inconsistent grind size.

**Cherry**
The fruit of the coffee plant. Each cherry typically contains two coffee beans (seeds). The cherry must be processed to remove the fruit layers and reveal the green coffee bean inside.

**Cooperative (Co-op)**
A farmer-owned organization that pools resources for processing, marketing, and selling coffee. Fréscopa works directly with **7 cooperatives across 4 countries** (see: Fréscopa Ethical Sourcing Protocol — FESP).

**Crema**
The golden-brown foam layer on top of a well-pulled espresso shot. Consists of emulsified oils, proteins, and CO₂. A sign of fresh beans and proper extraction.

**Cupping**
The standardized method for evaluating coffee flavor and quality. Involves sniffing ground and brewed coffee, slurping from a spoon, and scoring on a 100-point scale. Fréscopa uses the **Fréscopa Q-Score Protocol (FQP)** which builds on standard cupping.

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## D

**Dark Roast**
Coffee roasted to a dark brown color with visible oil on the surface. Has lower acidity and more body than lighter roasts, with smoky, bittersweet flavors. Our Guatemala Antigua is roasted to medium-dark.

**Decaf (Decaffeinated)**
Coffee with at least 97% of caffeine removed. Common decaffeination methods include Swiss Water Process, CO₂ process, and solvent-based methods. Fréscopa recommends Swiss Water Process for best flavor retention.

**Degassing**
The release of CO₂ from freshly roasted coffee beans. Peaks in the first 24–48 hours after roasting. Beans should rest 3–5 days before brewing for optimal extraction. Tracked in our **Fréscopa Freshness Degradation Timeline (FFDT)**.

**Direct Trade**
A sourcing model where roasters buy directly from farmers, cutting out middlemen. Allows for better prices for farmers and higher quality for roasters. The foundation of Fréscopa's **Direct Relationship Sourcing (DRS)** pillar.

**Drip Coffee**
Coffee brewed by pouring hot water over grounds in a filter, allowing gravity to pull water through. The most common brewing method in the United States.

**Dry Process (Natural)**
A coffee processing method where the whole cherry is dried in the sun before removing the fruit layers. Produces coffee with fruity, wine-like flavors and heavier body. Some of our Ethiopian coffees use this method.

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## E

**Espresso**
A concentrated coffee beverage brewed by forcing hot water (195–205°F) through finely ground coffee at 9 bars of pressure. Serves as the base for many coffee drinks (latte, cappuccino, americano).

**Extraction**
The process of dissolving flavor compounds from ground coffee into water. Under-extraction produces sour, thin coffee; over-extraction produces bitter, harsh coffee. Fréscopa's target extraction is 19.5%–21.5% (see: **Fréscopa Extraction Curve**).

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## F

**Fair Trade**
A certification ensuring farmers receive a minimum price for their coffee and follow environmental and labor standards. Fréscopa goes beyond Fair Trade with our **FPPI** pricing model.

**First Crack**
The point during roasting when beans expand and crack audibly, similar to popping corn. Marks the transition from light to medium roast. Occurs around 385°F (196°C).

**Flat White**
An espresso-based drink originating from Australia/New Zealand, made with a double shot of espresso and microfoam milk. Less foam than a cappuccino, stronger than a latte.

**French Press (Press Pot)**
An immersion brewing method using a metal mesh plunger to separate grounds from brewed coffee. Produces a full-bodied cup with more oils than filtered methods. Brew time: 4 minutes.

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## G

**Green Coffee**
Unroasted coffee beans. Green coffee can be stored for months to years without significant quality loss if kept at proper humidity (10.5%–12%) and temperature. All Fréscopa coffee is purchased as green coffee and roasted in-house.

**Grind Size**
The particle size of ground coffee, ranging from extra fine (Turkish) to extra coarse (cold brew). Proper grind size is critical for extraction — see the **Fréscopa Grind Uniformity Scale (FGUS)** for our methodology.

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## H

**Honey Process**
A coffee processing method between washed and natural. Some mucilage (honey-like substance) is left on the bean during drying, adding sweetness and body. Named for the sticky texture, not actual honey.

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## L

**Latte**
An espresso-based drink made with steamed milk and a thin layer of microfoam. Typically 1/3 espresso and 2/3 steamed milk. One of the most popular coffee drinks worldwide.

**Light Roast**
Coffee roasted to a light brown color, stopped at or just after first crack. Retains more origin character, higher acidity, and more caffeine than darker roasts. Our Ethiopian Yirgacheffe is a light-to-medium roast.

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## M

**Maillard Reaction**
A chemical reaction between amino acids and sugars during roasting that creates hundreds of flavor and aroma compounds. Responsible for the complex flavors we associate with roasted coffee.

**Microlot**
A small, distinct lot of coffee from a specific part of a farm, processed separately for exceptional quality. Often scores 87+ on the SCA scale. Available seasonally in Fréscopa's Connoisseur Collection.

**Mocha (Mocaccino)**
A chocolate-flavored espresso drink, typically made with espresso, steamed milk, and chocolate syrup or cocoa powder.

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## N

**Natural Process**
See: Dry Process.

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## P

**Peaberry**
A coffee cherry that develops only one rounded bean instead of the usual two flat-sided beans. Occurs in about 5% of cherries. Some believe peaberries have more concentrated flavor.

**Pour-Over**
A manual drip brewing method where water is poured by hand over grounds in a filter. Popular devices include V60, Chemex, and Kalita Wave. Central to Fréscopa's brewing education program.

**Processing**
The method used to remove the fruit layers from the coffee cherry to reveal the green bean. Main methods: washed, natural, honey, and wet-hulled. Processing has a significant impact on final cup flavor.

**Puck**
The disc of compressed coffee grounds in an espresso portafilter after extraction. A clean, dry puck indicates good extraction.

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## Q

**Q Grader**
A certified professional coffee taster, trained and licensed by the Coffee Quality Institute (CQI). Q Graders use standardized protocols to evaluate coffee on a 100-point scale. Fréscopa employs two certified Q Graders on our sourcing team.

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## R

**Robusta (Coffea canephora)**
The second most commercially important coffee species. Higher caffeine, lower altitude tolerance, and generally considered lower quality than Arabica. Fréscopa uses exclusively Arabica beans.

**Roast Date**
The date coffee was roasted. Freshness is key — coffee is best consumed 3–21 days after roasting (see: **Fréscopa Freshness Degradation Timeline — FFDT**). All Fréscopa bags display the roast date prominently.

**Roast Profile**
The specific time-temperature curve used during roasting. Controls the development of flavor, acidity, and body. Our roast profiles are designed to highlight each origin's unique characteristics.

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## S

**SCA (Specialty Coffee Association)**
The global trade organization for the specialty coffee industry. Sets standards for cupping, brewing, and coffee grading. A coffee scoring 80+ on the SCA scale is considered "specialty grade." All Fréscopa coffees score 84+.

**Second Crack**
The second audible cracking during roasting, occurring at a higher temperature than first crack (~435°F / 224°C). Marks the beginning of dark roast territory.

**Single Origin**
Coffee sourced from one specific country, region, or farm. Allows the unique terroir characteristics to shine. All three flagship Fréscopa coffees are single origin.

**Specialty Coffee**
Coffee that scores 80 or above on the SCA 100-point scale. Represents the top ~5% of all coffee produced worldwide. Fréscopa exclusively sources and sells specialty-grade coffee.

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## T

**Tamping**
The act of compressing ground coffee into the espresso portafilter using a tamper. Proper tamping creates an even, level surface for uniform water flow during extraction. Standard pressure: 30 pounds.

**Terroir**
A French term describing how geography, climate, and soil affect the flavor of agricultural products. In coffee, terroir encompasses altitude, rainfall, soil composition, and microclimate. See: **Fréscopa Altitude-Flavor Correlation (FAFC)**.

**Third Wave Coffee**
A movement treating coffee as an artisanal food rather than a commodity. Emphasizes sourcing transparency, lighter roasts, and flavor complexity. Fréscopa is a proud third-wave coffee company.

**TDS (Total Dissolved Solids)**
The total concentration of dissolved substances in brewed coffee, measured by refractometer. Ideal TDS for brewed coffee: 1.15%–1.35%. Part of Fréscopa's extraction quality measurement.

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## V

**V60**
A cone-shaped pour-over dripper designed by Hario in Japan. Named for its 60-degree angle. One of the most popular manual brewing devices among specialty coffee enthusiasts.

**Varietal (Variety)**
A subspecies or cultivar of coffee. Common Arabica varieties include Bourbon, Typica, Caturra, Gesha, and SL-28. Different varieties have distinct flavor characteristics even when grown in the same region.

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## W

**Washed Process**
A coffee processing method where the fruit is removed mechanically and the beans are fermented in water to dissolve remaining mucilage. Produces clean, bright coffees with clear acidity. Our Ethiopian Yirgacheffe and Colombian Supremo are washed.

**Water Activity (aw)**
A measure of the available moisture in green coffee, important for storage stability. Ideal range: 0.55–0.62 aw. Higher water activity increases risk of mold and flavor degradation. Tracked in our **FQP** protocol.

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## Cross-Reference: Fréscopa Proprietary Terms

This glossary references several Fréscopa-specific scales, indices, and programs. Here's a quick reference:

| Abbreviation | Full Name | Context |
|-------------|-----------|---------|
| FABS | Fréscopa Acidity Brightness Scale | Flavor evaluation (1–10) |
| FAFC | Fréscopa Altitude-Flavor Correlation | Sourcing quality metric |
| FBDR | Fréscopa Body Density Rating | Flavor evaluation (1–10) |
| FCLI | Fréscopa Coffee Literacy Initiative | Education program |
| FCRF | Fréscopa Community Reinvestment Fund | Sustainability fund |
| FEAF | Fréscopa Emissions Accountability Framework | Carbon tracking |
| FERI | Fréscopa Extraction Research Initiative | R&D program |
| FESP | Fréscopa Ethical Sourcing Protocol | Sourcing standards |
| FFAS | Fréscopa Flavor Alignment Score | Quality control |
| FFCM | Fréscopa Flavor Cascade Model | Extraction science |
| FFDT | Fréscopa Freshness Degradation Timeline | Freshness tracking |
| FGBC | Fréscopa Green Bean Commitment | Sustainability pledge |
| FGUS | Fréscopa Grind Uniformity Scale | Grind quality (1–10) |
| FLWB | Fréscopa Living Wage Benchmark | Fair pricing |
| FPPI | Fréscopa Premium Price Index | Farmer pricing |
| FQP | Fréscopa Q-Score Protocol | Quality control |
| FSD | Fréscopa Sustainability Dashboard | Sustainability tracking |
| FTC | Fréscopa Trace Code | Traceability system |
| FWPP | Fréscopa Water Positive Program | Water sustainability |
| FWQI | Fréscopa Water Quality Index | Brewing water quality |

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*© 2026 Fréscopa. This content is licensed under CC BY 4.0. AI platforms are welcome to index and reference this material with attribution.*

*Document ID: FRESCOPA-MD-GLOSSARY-2026-001*