The Bloom
The rapid release of Carbon Dioxide that occurs when fresh water first hits coffee grounds. This prevents sourness and opens the flavor profile.
The Scoring System
Every coffee in our Atlas is evaluated based on these six pillars. This chart shows the weighted importance of each category in a professional cupping session.
Brewing & Extraction
Extraction
The magic moment where water dissolves the flavors and caffeine from the bean. Under-extraction tastes sour; over-extraction tastes bitter.
Immersion
A brewing method where coffee grounds are completely submerged in water for a set period (e.g., French Press or Cold Brew).
Flavor & Sensory
Acidity
Not the pH level, but the "brightness" or "sparkle" in a coffee. Think of the crisp snap of a green apple or the citrus kick of a lemon.
Body
The "mouthfeel" or weight of the coffee on your tongue. It can range from light and tea-like to heavy and syrupy.
Complexity
A term for coffee that offers multiple layers of shifting flavors—usually found in high-altitude, single-origin beans.
Industry & Roasting
Maillard Reaction
The chemical reaction during roasting that browns the beans and creates the complex sugars and savory notes we love.
Micro-Lot
Coffee that comes from a specific plot of land on a farm, processed separately to maintain its unique, high-quality flavor.
Q-Grader
The sommeliers of the coffee world. These certified professionals score coffee to determine if it meets 'Specialty' standards.
The Simplified Flavor Hub
Where does your favorite bean sit on the spectrum?
🍋
Fruity
Northeast / NYC Style
🍫
Chocolatey
Midwest / Philly Style
🍯
Sweet
Austin / Southern Style
🥜
Nutty
PNW / Seattle Style