By: 
Jeffrey – Last Updated: September 2, 2025
Coffee is more than just a drink; it’s a craft, a science, and a culture.
This comprehensive coffee glossary will help you understand the essential terms related to brewing, sourcing, roasting, and tasting coffee.
Whether you’re a beginner or a seasoned barista, this guide is your key to navigating the world of coffee with confidence!
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1. Coffee Brewing Methods
Espresso – A concentrated coffee made by forcing hot water through finely-ground coffee under pressure.
AeroPress – A compact coffee maker that uses air pressure for quick and rich coffee extraction.
French Press – A full-immersion brewing method using a plunger to steep and filter coffee grounds in hot water.
Pour Over – A manual brewing method where hot water is poured over coffee grounds in a filter for precise extraction. Popular devices like the Hario V60 and Chemex offer different characteristics, with the V60 promoting even flow through its spiral design and the Chemex using thick filters for a clean, crisp cup.
Clever Dripper – A hybrid brewing device combining immersion and filtration, allowing for controlled steeping followed by clean extraction.
Neapolitan Flip Coffee Pot – A traditional Italian stovetop brewer consisting of two stacked chambers; after boiling, the pot is flipped to allow water to filter through the coffee grounds.
Cold Brew – Coarse-ground coffee brewed with cold water over 12-24 hours, resulting in a smooth, low-acidity taste.
Moka Pot – A stovetop coffee maker that brews strong coffee by passing boiling water pressurized by steam through ground coffee.
Siphon Brewing – A vacuum-based brewing method that uses vapor pressure and vacuum suction to extract coffee.
Turkish Coffee – A traditional method where very finely ground coffee is simmered (not boiled) in water, often with sugar, and served unfiltered, resulting in a strong, thick brew.
Percolator – A brewing device that cycles boiling water through coffee grounds using gravity until the desired strength is achieved.
More on Brewing Methods
2. Coffee Bean Varieties
Arabica – A high-quality coffee bean known for its complex flavors, smooth acidity, and lower caffeine content.
Typica – One of the oldest and most genetically pure Arabica coffee varieties, known for its sweet and clean flavor profile.
Bourbon – A natural mutation of Typica, offering a complex acidity and excellent balance, often found in high-quality specialty coffees.
Maragogipe – A large-bean mutation of Typica, often referred to as “elephant beans,” known for a mild flavor and lower acidity.
Robusta – A resilient coffee bean with bold, bitter flavors and a higher caffeine concentration.
Liberica – A rare coffee variety with a floral, fruity aroma and smoky undertones.
Excelsa – While Excelsa was once considered a separate species, it has been reclassified as a variety of Liberica. It contributes tart, fruity flavors to coffee blends.
Single Origin – Coffee sourced from one specific region or farm, known for its unique flavor profile.
Blend – A mix of coffee beans from multiple regions designed for balanced flavors and consistency.
More on Coffee Beans
- Everything You Need to Know About Your Coffee Beans
- The Best Coffee Beans for Chemex
- The Best Decaf Coffee Beans
3. Coffee Growing and Processing
Shade-Grown – Coffee cultivated under a canopy of trees, promoting biodiversity and sustainable farming.
Washed Process (Wet Process) – A method that removes the coffee fruit before drying, resulting in a clean, bright flavor.
Natural Process (Dry Process) – Beans are dried with the fruit intact, creating a sweeter, fruit-forward taste.
Honey Process – A method where some fruit mucilage remains on the bean during drying, adding sweetness and body.
Pulped Natural (Semi-Washed) – A processing method where the skin is removed, but some mucilage remains during drying, balancing the characteristics of washed and natural processes.
Anaerobic Fermentation – A processing method where coffee is fermented in sealed, oxygen-free tanks, enhancing unique flavor profiles.
Wet-Hulling – Common in Indonesia, this method involves removing the parchment layer from the bean before it’s fully dried, leading to a distinctive earthy flavor.
More on Coffee Growing and Processing
4. Coffee Roasting Levels
Cinnamon Roast – A very light roast level where beans barely reach the first crack, resulting in a light brown color.
Light Roast – Highlights the coffee’s origin flavors with pronounced acidity and a delicate body.
City Roast – A light to medium roast where beans are roasted just past the first crack. It highlights the coffee’s origin flavors with pronounced acidity and a lighter body
Medium Roast – Balances origin characteristics with a richer body and developed sweetness.
Full City Roast – A medium-dark roast that brings out a fuller body and chocolatey notes, balancing origin flavors and roast characteristics.
Vienna Roast – This roast level is a medium-dark roast, typically roasted just before the second crack. It features a deep mahogany color, a slight oil sheen, and flavors of caramel and chocolate.
Dark Roast – Emphasizes bold, smoky flavors while reducing acidity and origin nuances.
French Roast – A very dark roast with strong, smoky flavors and an oily surface.
Italian Roast – The darkest roast, roasted beyond the second crack. Beans are very dark brown and oily, producing a bold, smoky flavor with minimal acidity.
More on Coffee Roasting Levels
- Light, Medium, and Dark Roast Coffee: What’s the Difference?
- Medium Roast Coffee: What Is It & What Does It Taste Like?
- French Roast vs. Italian Roast: How Do These Roasts Differ?
- Extra Dark Roast Coffee: What Is It and Should You Try It?
- Espresso Beans vs. Coffee Beans: The Espresso Roast Myth
5. Coffee Tasting and Characteristics
Aroma – The scent of brewed coffee, which can be floral, nutty, spicy, or earthy, depending on the coffee roast.
Flavor Notes – The distinct tastes identified in coffee, such as chocolate, berries, caramel, or nuts.
Acidity – Refers to a bright, tangy, or crisp flavor that adds liveliness to the taste. It’s similar to the pleasant sharpness you experience when tasting citrus fruits like oranges or lemons. This characteristic is considered desirable and contributes to the complexity and depth of the coffee’s flavor profile.
Sweetness – A desirable taste attribute indicating the presence of pleasant, sugary flavors, contributing to a balanced cup.
Balance – The harmony between acidity, sweetness, bitterness, and body in a well-brewed coffee.
Body – The texture of coffee on the palate, ranging from light to full-bodied.
Astringency – A dry, puckering mouthfeel often considered a flaw, resulting from over-extraction or certain processing defects.
Aftertaste – The lingering flavors experienced after swallowing coffee, which can be sweet, bitter, or complex.
Mouthfeel – The tactile sensation of coffee in the mouth, encompassing attributes like viscosity, texture, and weight.
6. Coffee Equipment
Burr Grinder – A type of coffee grinder that crushes beans between two burrs, providing a consistent grind size.
Blade Grinder – A grinder that chops coffee beans with rotating blades, producing an inconsistent grind.
Scale – A tool used to measure coffee and water precisely, ensuring consistency in brewing ratios.
Distribution Tool – A device used to evenly distribute coffee grounds in the portafilter before tamping, promoting uniform extraction.
Tamper – A tool used to compress ground coffee into the portafilter of an espresso machine.
Portafilter – A detachable filter basket that holds coffee grounds in an espresso machine.
Gooseneck Kettle – A kettle with a narrow spout designed for controlled pouring in brewing methods like pour-over.
Milk Frother – A device for aerating milk to create foam for lattes and cappuccinos.
Knock Box – A container with a bar across the top, used to knock out used coffee grounds from a portafilter after espresso extraction.
More on Coffee Equipment
- Recommended Coffee Gear to Start Brewing Coffee at Home
- Burr vs Blade Coffee Grinder: Two Grinders Put to the Test
- Coffee Grind Size Chart for Every Coffee Brew Out There
- The 15 Best Milk Frothers
7. Coffee Culture and Terminology
Third Wave Coffee – A movement that treats coffee as an artisanal product, focusing on quality and transparency.
Specialty Coffee – Coffee that scores 80+ points on the Specialty Coffee Association scale, signifying high quality.
Micro-Lot – A small batch of coffee, often of exceptional quality, separated from a larger harvest.
Cupping – A professional coffee-tasting method used to evaluate aroma, flavor, and quality.
Latte Art – Patterns created in milk foam when poured into espresso.
Affogato – A dessert consisting of a hot espresso over vanilla ice cream or gelato.
Cortado – A Spanish beverage consisting of equal parts espresso and steamed milk, resulting in a balanced flavor profile that reduces the espresso’s acidity.
Ristretto – A short shot of espresso made with the same amount of coffee but less water, resulting in a more concentrated flavor.
Flat White – A coffee drink consisting of espresso and steamed milk, with a thin layer of microfoam. Its origin is disputed between Australia and New Zealand, with both countries claiming its invention in the 1980s.
More on Coffee Culture
- Coffee Wave: 1st, 2nd, and 3rd Waves of Coffee
- What Is Geisha Coffee: Is This Expensive Coffee Worth a Try?
- Affogato Recipe
- Cortado Recipe
- What Is a Ristretto?
- Flat White Recipe
8. Sustainability in Coffee
Organic Coffee – Coffee grown without synthetic pesticides or fertilizers.
Bird-Friendly Certification – Indicates coffee is grown under shade trees that provide habitat for migratory birds, promoting biodiversity.
Rainforest Alliance Certified – A certification ensuring that coffee is grown with sustainable environmental and social practices.
UTZ Certification – A program promoting sustainable farming practices and better opportunities for farmers, now part of the Rainforest Alliance.
Carbon-Neutral Coffee – Coffee produced with efforts to offset or eliminate carbon emissions.
Sustainable Farming – Agricultural practices aimed at preserving resources for future generations.
Fair Trade Coffee – Certified coffee that ensures fair wages and ethical practices for farmers.
Direct Trade Coffee – A sourcing model where roasters buy directly from farmers, ensuring better prices and fostering transparent relationships.
More on Sustainability in Coffee
9. Brewing Techniques and Yield
Pre-Brew:
Tamping – The act of pressing down coffee grounds in a portafilter to ensure even extraction in espresso brewing.
Bloom – The initial phase of brewing where hot water causes coffee grounds to release trapped gases, leading to better extraction.
Pre-Infusion – The initial stage in espresso brewing where water is gently applied to the coffee grounds to allow for even saturation before full pressure is applied.
During Brew:
Brew Ratio – The proportion of coffee to water, affecting strength and flavor.
Extraction Time – The time water is in contact with coffee grounds during brewing, impacting flavor balance.
Channeling – Uneven water flow through coffee grounds, leading to inconsistent extraction.
Post-Brew/Output:
Yield – The final amount of brewed coffee, often measured in grams or ounces, crucial for brewing consistency.
Total Dissolved Solids (TDS) – A measurement indicating the concentration of dissolved substances in brewed coffee, reflecting its strength.
Final Thoughts
This glossary is your go-to guide for understanding coffee terminology and mastering the language of coffee brewing, tasting, and sourcing.
Whether you’re refining your skills or starting your coffee journey, these essential terms will help you brew better coffee with confidence.
For more coffee insights, brewing tips, and expert product reviews, visit the Your Dream Coffee categories page to see all the topics covered on this blog!
