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Coffee Glossary: Complete Dictionary of Coffee Terms ​

Your Ultimate Coffee Reference Guide ​

Whether you're a coffee newbie or a seasoned barista, this comprehensive coffee glossary will help you navigate the rich vocabulary of coffee culture. From brewing methods to bean varieties, we've got every term you need to know.

A ​

Acidity ​

The bright, tangy quality in coffee that adds liveliness to the cup. Not to be confused with bitterness, acidity refers to the pleasant tartness that makes coffee taste fresh and vibrant.

Aeropress ​

A manual brewing device that uses air pressure to extract coffee. Creates a clean, smooth cup similar to espresso but without the crema. Perfect for making espresso-style coffee without a machine.

Americano ​

An espresso-based drink made by diluting espresso shots with hot water. Learn how to make the perfect Americano coffee in our detailed guide.

Arabica ​

The most popular coffee species, accounting for about 70% of global coffee production. Known for its smooth, complex flavor and lower caffeine content compared to Robusta. Essential for choosing the best espresso beans.

B ​

Barista ​

A skilled coffee professional who specializes in preparing and serving espresso-based drinks. The term comes from Italian, meaning "bartender."

Bean Belt ​

The geographic region between 25°N and 30°S latitude where coffee grows best. This tropical zone provides the ideal climate conditions for coffee cultivation.

Bloom ​

The initial phase of pour-over brewing where hot water is poured over coffee grounds, causing them to "bloom" or expand as CO2 is released. This process ensures even extraction.

Body ​

The weight and texture of coffee in your mouth. Can range from light and tea-like to full and syrupy. Different brewing methods produce different body characteristics.

Burr Grinder ​

A coffee grinder that uses two revolving abrasive surfaces (burrs) to crush coffee beans uniformly. Produces more consistent particle size than blade grinders.

C ​

Caffeine ​

The natural stimulant found in coffee beans. A typical 8oz cup of coffee contains 80-100mg of caffeine, while espresso contains about 63mg per shot.

Cappuccino ​

An Italian espresso-based drink consisting of equal parts espresso, steamed milk, and milk foam. Traditionally served in a 6oz cup.

Cezve (Ibrik) ​

A small pot used for brewing Turkish coffee. Typically made of copper or stainless steel with a long handle and narrow neck.

Chemex ​

A pour-over brewing device invented in 1941, known for its hourglass shape and thick paper filters that produce a clean, bright cup of coffee.

Cold Brew ​

Coffee brewed with cold water over an extended period (12-24 hours). Results in a smooth, less acidic concentrate. Check out our cold brew coffee guide for the complete process.

Crema ​

The golden-brown foam that forms on top of properly extracted espresso. Indicates fresh beans and proper extraction technique.

Cupping ​

The professional method of tasting and evaluating coffee. Involves smelling dry grounds, wet grounds, and systematically tasting the brewed coffee.

D ​

Degassing ​

The process where freshly roasted coffee beans release CO2. Beans need 24-48 hours to degas before brewing for optimal flavor extraction.

Drip Coffee ​

Coffee brewed by slowly dripping hot water through coffee grounds. The most common brewing method in American households.

Dry Process (Natural) ​

A coffee processing method where whole coffee cherries are dried in the sun before removing the bean. Produces fruity, wine-like flavors.

E ​

Espresso ​

A concentrated coffee beverage brewed by forcing hot water through finely ground coffee under pressure. The foundation for many coffee drinks. Learn how to make espresso with or without a machine.

Extraction ​

The process of dissolving soluble compounds from coffee grounds using water. Proper extraction is key to balanced flavor.

F ​

Fair Trade ​

A certification system ensuring coffee farmers receive fair wages and work under ethical conditions. Promotes sustainable farming practices.

Filter ​

Paper, metal, or cloth barriers used to separate coffee grounds from the brewed liquid. Different filters affect the final cup's clarity and body.

Flat White ​

An espresso-based drink similar to a latte but with less milk and a stronger coffee flavor. Originated in Australia/New Zealand.

Frapé ​

A Greek iced coffee drink made with instant coffee, water, sugar, and ice, topped with foam. Learn to make authentic Greek frapé coffee.

French Press ​

A brewing method using a cylindrical pot with a plunger and metal filter. Produces full-bodied coffee with oils and fine particles.

G ​

Grind Size ​

The coarseness or fineness of ground coffee beans. Different brewing methods require specific grind sizes for optimal extraction.

Green Coffee ​

Unroasted coffee beans. Green beans can be stored for months and are roasted to develop flavor and aroma.

H ​

Honey Process ​

A coffee processing method where some of the fruit mucilage is left on the bean during drying. Creates sweetness and complexity.

Hydration ​

The process of water penetrating coffee grounds during brewing. Proper hydration ensures even extraction.

I ​

Immersion Brewing ​

Brewing methods where coffee grounds are fully immersed in water for the entire brewing time. Examples include French press and cold brew.

Italian Roast ​

A very dark roast level where beans are roasted until oils appear on the surface. Common for espresso blends.

J ​

Java ​

Slang term for coffee, derived from the Indonesian island of Java, historically a major coffee producer.

L ​

Latte ​

An espresso-based drink with steamed milk and a small amount of foam. Typically served in an 8-12oz cup.

Light Roast ​

Coffee roasted for a shorter time, retaining more origin flavors and acidity. Beans are light brown with no oil on the surface.

M ​

Macchiato ​

Italian for "spotted" or "stained." A shot of espresso "marked" with a dollop of foamed milk.

Medium Roast ​

A roast level between light and dark, balancing origin flavors with roasted characteristics. Most popular roast level in America.

Microfoam ​

Finely textured steamed milk with tiny, velvety bubbles. Essential for latte art and smooth mouthfeel.

Moka Pot ​

A stovetop brewing device that uses steam pressure to brew coffee. Popular for making strong coffee at home. Featured in our percolator coffee guide.

N ​

Natural Process ​

See Dry Process. Coffee processing method where beans dry inside the cherry.

Nitro Coffee ​

Cold brew coffee infused with nitrogen gas, creating a creamy texture and cascading effect similar to draft beer.

O ​

Origin ​

The geographic location where coffee is grown. Single-origin coffees showcase the unique characteristics of their growing region.

Over-extraction ​

When too many compounds are extracted from coffee grounds, resulting in bitter, harsh flavors.

P ​

Percolator ​

A brewing device that cycles hot water through coffee grounds multiple times. Creates strong, bold coffee. Learn how to use a percolator properly.

Pour-over ​

A manual brewing method where hot water is poured over coffee grounds in a controlled manner. Allows precise control over extraction.

Portafilter ​

The handle and basket assembly that holds ground coffee in an espresso machine.

Q ​

Quakers ​

Defective coffee beans that didn't roast properly, remaining pale and underdeveloped. Should be removed before grinding.

R ​

Robusta ​

The second most common coffee species, known for higher caffeine content and more bitter flavor than Arabica. Often used in espresso blends for crema.

Roast Date ​

The date when coffee beans were roasted. Fresh roasted coffee is best consumed within 2-4 weeks of this date.

S ​

Single Origin ​

Coffee from one specific farm, region, or country. Showcases unique terroir characteristics.

Specialty Coffee ​

High-quality coffee scoring 80+ points on a 100-point scale. Represents the top tier of coffee quality.

Steam Wand ​

The metal tube on espresso machines used to steam and froth milk for lattes and cappuccinos.

T ​

Tamping ​

The process of compressing ground coffee in the portafilter before brewing espresso. Proper tamping ensures even extraction.

Terroir ​

The environmental factors (soil, climate, altitude) that influence coffee flavor, similar to wine.

Turkish Coffee ​

A traditional brewing method where finely ground coffee is simmered in a cezve. Learn the complete Turkish coffee brewing process.

U ​

Under-extraction ​

When insufficient compounds are extracted from coffee grounds, resulting in sour, weak flavors.

V ​

V60 ​

A popular cone-shaped pour-over dripper made by Hario, known for its spiral ridges and large opening.

Vacuum Brewing ​

A brewing method using two chambers and vapor pressure to extract coffee. Also called siphon brewing.

Vegan Coffee ​

Coffee prepared without dairy products, using plant-based milk alternatives. Explore our guide to dairy-free coffee options.

W ​

Washed Process ​

A coffee processing method where the fruit is removed before drying, resulting in cleaner, brighter flavors.

Water Temperature ​

The ideal temperature for brewing coffee, typically between 195-205°F (90-96°C) for most methods.

Y ​

Yield ​

The amount of brewed coffee produced from a given amount of ground coffee. Important for consistency and recipe development.

Explore our comprehensive coffee brewing guides:

This glossary is continuously updated with new coffee terms and definitions. Bookmark this page for quick reference to coffee terminology!

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