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:
1. Coffee Brewing Methods
AeroPress – A compact coffee maker that uses air pressure for quick and rich coffee extraction.
Espresso – A concentrated coffee made by forcing hot water through finely-ground coffee under pressure.
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.
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.
2. Coffee Bean Varieties
Arabica – A high-quality coffee bean known for its complex flavors, smooth acidity, and lower caffeine content.
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.
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.
Fair Trade Coffee – Certified coffee that ensures fair wages and ethical practices for farmers.
Direct Trade Coffee – A sourcing model where roasters work directly with farmers to improve quality and ensure fair pricing.
4. Coffee Roasting Levels
Light Roast – Highlights the coffee’s origin flavors with pronounced acidity and a delicate body.
Medium Roast – Balances origin characteristics with a richer body and developed sweetness.
Dark Roast – Emphasizes bold, smoky flavors while reducing acidity and origin nuances.
Vienna Roast – This roast level is between medium and dark, known for caramelized sugars and a slight oiliness.
French Roast – A very dark roast with strong, smoky flavors and an oily surface.
Italian Roast – The darkest roast, featuring a deep, smoky flavor with almost no acidity and a very oily surface.
5. Coffee Tasting and Characteristics
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.
Body – The texture of coffee on the palate, ranging from light to full-bodied.
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.
Aftertaste – The lingering flavors experienced after swallowing coffee, which can be sweet, bitter, or complex.
Balance – The harmony between acidity, sweetness, bitterness, and body in a well-brewed coffee.
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.
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.
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.
Latte Art – Patterns created in milk foam when poured into espresso.
Cupping – A professional coffee-tasting method used to evaluate aroma, flavor, and quality.
Affogato – A dessert consisting of a hot espresso over vanilla ice cream or gelato.
Micro-Lot – A small batch of coffee, often of exceptional quality, separated from a larger harvest.
8. Sustainability in Coffee
Organic Coffee – Coffee grown without synthetic pesticides or fertilizers.
Carbon-Neutral Coffee – Coffee produced with efforts to offset or eliminate carbon emissions.
Sustainable Farming – Agricultural practices aimed at preserving resources for future generations.
Rainforest Alliance Certified – A certification ensuring that coffee is grown with sustainable environmental and social practices.
9. Brewing Techniques and Yield
Tamping – The act of pressing down coffee grounds in a portafilter to ensure even extraction in espresso brewing.
Yield – The final amount of brewed coffee, often measured in grams or ounces, crucial for brewing consistency.
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.
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 Your Dream Coffee!
