Learn all specialty coffee terms from A to Z. From Acidity to Washed Process, 30+ coffee terms and explanations.
Specialty coffee is the designation given to coffees scoring 80 or above out of 100 under SCA (Specialty Coffee Association) standards. Quality is controlled at every stage from growing to roasting to brewing. Producer transparency and sustainability are core principles.
SCA skoru, profesyonel Q-Grader'lar tarafından kor degüstasyon ile verilen 100 üzerinden puandir. Aroma, lezzet, asidite, gövde, denge, temizlik, tatlılık, defekt ve genel izlenim olmak üzere 10 kategori değerlendirilir. 80+ specialty, 85+ olaganustu, 90+ elmas sınıfına girer.
Third wave is the modern movement that treats coffee as an artisanal product, much like wine, rather than a fast-food beverage (first wave) or a cafe experience (second wave). Single-origin beans, light roasting, direct trade with producers, and precise brewing techniques are at the forefront. Fuga Coffee is one of the representatives of this philosophy in Turkey.
We have compiled all the terms you will encounter in the specialty coffee world from A to Z. Each term is explained in an understandable way with the Fuga Coffee perspective. There are 31 terms in total.
“The coffee world is a constantly evolving universe. This glossary will grow with it. If you notice a missing term, please let us know and we will add it.”— Fuga Coffee Team