Coffee Lexicon
Every term you will hear in the hall, explained in one or two sentences. Search it, filter it, or read it end to end.
Why a glossary
Half the menu is a foreign language
In four days a festival site carries more technical language on its signs than a café does in a year: anaerobic, washed, ratio, extraction. None of it is complicated once somebody has explained it. That is what this page is for — and afterwards the difference between two cups suddenly makes sense.