Introduction
Coffee terminology is riddled with jargon and other industry-speak. Below you’ll find a list of common coffee terms that will help you to brush up on your knowledge. We’ll be adding to this list as we post on the blog.
Terminology
Acidity – The bright, tangy, or tart flavor in coffee, often described as a lively or crisp sensation on the palate.
Aeropress – A device for brewing coffee by forcing hot water through coffee grounds using air pressure.
Affogato – An Italian coffee-based dessert that consists of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso.
Agitation – The process of stirring or mixing coffee grounds during brewing to ensure even extraction.
Alkalinity – The capacity of water to neutralize acids, important in coffee brewing for balancing water pH levels.
Americano – A type of coffee made by diluting an espresso shot with hot water, resulting in a similar strength to drip coffee but with a different flavor profile.
Aroma – The smell of brewed coffee, which contributes significantly to its flavor and overall experience.
Arabica – A species of coffee known for its high quality and diverse flavor profiles, representing the majority of coffee production worldwide.
Automatic brew – A method of coffee preparation using an electric coffee maker that automates the brewing process.
Balance – The harmony of flavor components (acidity, sweetness, bitterness) in a well-brewed cup of coffee.
Bean hopper – The container in a coffee grinder or espresso machine where coffee beans are stored before grinding.
Blade grinder – A type of coffee grinder that uses a rotating blade to chop coffee beans, typically less consistent than burr grinders.
Blend – A mixture of two or more types of coffee beans from different origins, combined to achieve a specific flavor profile.
Bloom – The initial stage of coffee brewing where hot water releases gases trapped in the coffee grounds, causing them to expand.
Body – The sensation of weight or thickness of coffee on the palate, often described as light, medium, or full.
Breve – A coffee drink made with espresso and steamed half-and-half instead of milk, resulting in a richer, creamier texture.
Brew ratio – The proportion of coffee grounds to water used in brewing, crucial for achieving the desired strength and flavor.
Brew temperature – The temperature of the water used during coffee brewing, typically between 195°F and 205°F for optimal extraction.
Brew time – The duration for which coffee grounds are in contact with water during brewing, affecting flavor and strength.
Brewing ratio – The same as brew ratio; the proportion of coffee grounds to water used in brewing.
Burr grinder – A type of coffee grinder that uses two revolving abrasive surfaces (burrs) to grind coffee beans to a uniform size.
Café Bombón – A Spanish coffee drink made by combining equal parts of espresso and sweetened condensed milk.
Café Cubano – A type of espresso that originated in Cuba, known for its sweet, strong flavor, often made with sugar whipped into the espresso.
Café au lait – A coffee drink made with equal parts brewed coffee and steamed milk, common in French cuisine.
Café con leche – A Spanish coffee drink consisting of strong coffee or espresso mixed with scalded milk in approximately equal amounts.
Café de olla – A traditional Mexican coffee made with cinnamon and piloncillo (unrefined cane sugar), typically brewed in a clay pot.
Cappuccino – An Italian coffee drink made with equal parts of espresso, steamed milk, and milk foam.
Carbon Dioxide Process – A method of decaffeinating coffee using supercritical carbon dioxide to extract caffeine from the beans.
Carbon filter – A filter used in water purification systems to remove impurities and chlorine, improving the taste of coffee.
Cascara – The dried husk of coffee cherries, often brewed as a tea-like beverage with a fruity flavor.
Cascara tea – A tea made from the dried husks of coffee cherries, known for its sweet, fruity taste.
Channeling – An issue in espresso preparation where water finds paths of least resistance through the coffee puck, leading to uneven extraction.
Chemex – A manual pour-over coffee maker known for its hourglass shape, invented by Peter Schlumbohm in 1941.
Chicory coffee – A beverage made from a blend of roasted coffee and roasted chicory root, popular in New Orleans.
City roast – A medium roast level where coffee beans are roasted to the point where they exhibit a balanced flavor profile.
Cold brew – A method of brewing coffee using cold water over an extended period (usually 12-24 hours), resulting in a smooth, less acidic beverage.
Cold brew concentrate – A stronger version of cold brew coffee that can be diluted with water or milk before serving.
Coffee bed – The layer of coffee grounds in a filter or brewing device during extraction.
Coffee bloom – The initial release of carbon dioxide from coffee grounds when hot water is first poured over them, causing expansion and bubbling.
Coffee distributor – A tool used to evenly distribute coffee grounds in an espresso machine’s portafilter before tamping.
Coffee liqueur – A sweet, coffee-flavored alcoholic beverage, such as Kahlúa or Tia Maria.
Coffee leveler – Another term for a coffee distributor, ensuring an even surface of coffee grounds in the portafilter.
Coffee puck – The compressed disc of used coffee grounds left in the portafilter after brewing espresso.
Coffee scale – A precise scale used to measure coffee grounds and water to ensure accurate brewing ratios.
Conical burr – A type of burr grinder with cone-shaped burrs that provide a consistent grind size.
Continuous pour – A brewing technique where water is poured continuously over coffee grounds without stopping, often used in manual pour-over methods.
Coarse grind – A grind size where coffee particles are larger, typically used for French press or cold brew methods.
Cortado – A coffee drink consisting of equal parts espresso and steamed milk, often served in a small glass.
Crema – The golden, creamy layer that forms on top of a well-pulled espresso shot, indicating freshness and quality.
Cupping – A standardized method of tasting and evaluating the flavors and aromas of different coffee samples.
Doppio – A double shot of espresso, typically around 2 ounces.
Degassing – The process of releasing carbon dioxide from freshly roasted coffee beans, which occurs naturally over time.
Development phase – The stage in coffee roasting where the beans undergo chemical changes that develop their flavor, following the first crack.
Direct trade – A coffee sourcing method where roasters buy directly from coffee producers, often emphasizing quality and sustainability.
Distribution – The even spreading of coffee grounds in the portafilter before tamping, crucial for uniform extraction.
Distribution tool – A tool used to evenly spread coffee grounds in the portafilter, ensuring consistent extraction.
Drip coffee – A method of coffee brewing where hot water drips through coffee grounds contained in a filter, commonly used in automatic coffee makers.
Dry process – A coffee processing method where coffee cherries are dried in the sun before the beans are removed, resulting in fruity and complex flavors.
Drying phase – The initial stage of coffee roasting where moisture is evaporated from the beans.
Doser – A compartment in a coffee grinder that collects and dispenses ground coffee, typically used in commercial settings.
Double shot – Two shots of espresso brewed simultaneously, typically around 2 ounces.
Ethyl Acetate Process – A natural decaffeination method using ethyl acetate, a compound found in fruits and vegetables, to remove caffeine from coffee beans.
Espresso – A concentrated coffee beverage brewed by forcing hot water through finely-ground coffee under high pressure.
Espresso machine – A device used to brew espresso by forcing hot water through coffee grounds under high pressure.
Espresso roast – A coffee roast level designed to enhance the flavor of espresso, often darker and oilier than other roasts.
Espresso tonic – A refreshing coffee drink made by combining espresso with tonic water, often served over ice.
Excelsa – A variety of coffee known for its tart, fruity flavors and unique characteristics, often used in blends.
Extraction – The process of dissolving coffee compounds in water to produce brewed coffee.
Fair trade – A certification indicating that coffee has been produced according to specific social, economic, and environmental standards.
Filter basket – The metal or plastic basket in an espresso machine’s portafilter that holds the coffee grounds during brewing.
First crack – The initial cracking sound during coffee roasting, indicating the beans have reached a light roast stage.
Flat burr – A type of burr grinder with flat, parallel burrs that provide a consistent grind size.
Flat white – A coffee drink consisting of a shot of espresso with steamed milk, similar to a latte but with less foam and a stronger coffee flavor.
Flavor notes – The specific flavors identified in a coffee, such as fruity, nutty, or chocolatey, often used in tasting and cupping.
Flavor wheel – A tool used by coffee professionals to identify and describe the flavors and aromas present in coffee.
Flow rate – The speed at which water flows through coffee grounds during brewing, affecting extraction and flavor.
Free pour – A latte art technique where milk is poured directly from the pitcher to create patterns without the use of tools.
French press – A manual coffee brewing device where coffee grounds are steeped in hot water and then separated by pressing a metal or plastic plunger through a mesh filter.
French roast – A dark roast level where coffee beans are roasted until they are dark brown with a shiny, oily surface.
Grinder – A device used to grind coffee beans into smaller particles for brewing.
Grind retention – The amount of ground coffee that remains inside a grinder after use, which can affect the freshness of subsequent grinds.
Heart – The center and most flavorful part of an espresso shot, beneath the crema and above the darker, bitter base.
Honey process – A coffee processing method where some of the mucilage is left on the beans during drying, resulting in a balance of fruity and sweet flavors.
Irish coffee – A cocktail consisting of hot coffee, Irish whiskey, sugar, and a layer of cream on top.
Italian roast – A very dark roast level where coffee beans are almost black and oily, with a bold, smoky flavor.
Japanese iced coffee – A method of brewing iced coffee where hot coffee is brewed directly over ice, preserving the coffee’s aromatics and flavors.
Knock box – A container used to collect spent coffee grounds (pucks) that are knocked out of an espresso machine’s portafilter.
Latte – A coffee drink made with a shot of espresso and steamed milk, topped with a small amount of milk foam.
Latte art – Decorative patterns made in the foam on top of a latte by pouring steamed milk into the espresso.
Liberica – A less common coffee species known for its large beans and unique, often fruity or floral flavor profile.
Light roast – A roast level where coffee beans are light brown and dry, preserving more of the beans’ original flavors and acidity.
Lipids – The fats present in coffee beans that contribute to the body and mouthfeel of the brewed coffee.
Macchiato – An espresso-based drink with a small amount of steamed milk or milk foam, meaning “stained” or “spotted” in Italian.
Manual brew – Coffee brewing methods that require manual control and techniques, such as pour-over, French press, or Aeropress.
Medium roast – A roast level where coffee beans are medium brown, balancing acidity, body, and flavor.
Microfoam – Finely textured milk foam created by steaming milk, used for making latte art and achieving a creamy texture.
Milk frother – A device used to create milk foam by aerating milk, often used for cappuccinos and lattes.
Milk pitcher – A container used for steaming and pouring milk, typically made of stainless steel.
Mineral content – The amount of dissolved minerals in water, which can affect the taste and extraction of coffee.
Mocha – A chocolate-flavored coffee drink made with espresso, steamed milk, and chocolate syrup or cocoa powder.
Nitro coffee – Cold brew coffee infused with nitrogen gas, giving it a creamy texture and a frothy head similar to beer.
Organic coffee – Coffee grown without synthetic pesticides, herbicides, or fertilizers, often certified by organic standards organizations.
Over-extraction – A brewing error where too many coffee compounds are dissolved, resulting in a bitter, harsh flavor.
Oxidation – The chemical reaction that occurs when coffee is exposed to air, leading to staleness and flavor degradation.
Percolator – A type of coffee maker that continuously cycles boiling water through coffee grounds to brew coffee.
pH level – A measure of acidity or alkalinity, important in coffee brewing for achieving the desired taste and extraction.
Portafilter – The handle and basket assembly in an espresso machine that holds the coffee grounds during brewing.
Pre-infusion – The process of wetting coffee grounds with a small amount of water before full brewing, aiding in even extraction.
Puck – The compressed disc of used coffee grounds left in the portafilter after brewing espresso.
Pulse pour – A pour-over brewing technique where water is added to coffee grounds in short, controlled bursts, allowing for better extraction.
Quad shot – Four shots of espresso, typically around 4 ounces, used for making stronger coffee drinks.
Refractometer – A device used to measure the concentration of dissolved solids in coffee, providing information about extraction levels.
Resting period – The time between roasting and brewing, allowing coffee beans to de-gas and develop optimal flavors.
Ristretto – A short shot of espresso made with the same amount of coffee grounds but less water, resulting in a more concentrated flavor.
Robusta – A coffee species known for its high caffeine content and strong, sometimes bitter flavor, often used in blends and instant coffee.
Rosetta – A common latte art pattern resembling a fern or flower, created by skillfully pouring steamed milk into espresso.
Second crack – The second cracking sound during coffee roasting, indicating the beans have reached a darker roast level.
Sensory analysis – The evaluation of coffee’s flavors, aromas, and textures using the senses, often performed in cupping sessions.
Shade-grown coffee – Coffee grown under the canopy of trees, promoting biodiversity and often resulting in more complex flavors.
Sheen – The oily surface that develops on dark-roasted coffee beans, indicating the presence of oils released during roasting.
Single origin – Coffee sourced from a single geographic region, farm, or cooperative, often highlighting unique local flavors.
Single shot – One shot of espresso, typically around 1 ounce.
Siphon – A vacuum coffee maker that uses vapor pressure and vacuum force to brew coffee, known for its theatrical presentation and clean taste.
Slurry – The mixture of water and coffee grounds during brewing.
Staling – The process of coffee losing its freshness and flavors over time due to exposure to air, moisture, and light.
Steamer – A steamed milk drink that does not contain any coffee but typically uses the espresso machine’s frothing wand to steam the milk.
Stenciling – A latte art technique where patterns are created on the foam using stencils and cocoa powder or other toppings.
Swiss Water Process – A chemical-free method of decaffeinating coffee using water and osmosis to remove caffeine from the beans.
Tamping – The process of compressing coffee grounds in the portafilter before brewing espresso, ensuring even extraction.
Temperature stability – The ability to maintain consistent brewing temperatures, crucial for optimal coffee extraction.
TDS (Total Dissolved Solids) – The concentration of dissolved solids in brewed coffee, measured to assess extraction levels and strength.
Turkish coffee – A traditional coffee preparation method where finely ground coffee is boiled with water and sugar in a small pot, resulting in a thick, unfiltered brew.
Turkish grind – The finest grind size, resembling powdered sugar, used for making Turkish coffee.
Ultra-fine grind – A very fine grind size, finer than espresso grind, used for specific brewing methods like Turkish coffee.
Under-extraction – A brewing error where too few coffee compounds are dissolved, resulting in a sour, weak flavor.
Vienna roast – A medium-dark roast level where coffee beans are roasted to a deep brown color with a slight sheen.
Vietnamese coffee – A strong coffee often brewed with a metal drip filter and served with sweetened condensed milk, known as cà phê sữa đá.
Water hardness – The level of dissolved minerals in water, affecting the taste and extraction of coffee.
Wet process – A coffee processing method where the fruit is removed from the beans before drying, often resulting in cleaner, brighter flavors.