Coffee Glossary

A

Americano – Espresso diluted with hot water for a smooth, full-bodied coffee that’s less intense than straight espresso.

Arabica – A premium coffee species known for its smooth, aromatic flavor. It grows at high altitudes and makes up most specialty coffees.

Acidity – A bright, tangy characteristic found in high-quality coffees — think citrus, berry, or wine-like notes.

B

Barista – The skilled individual who prepares espresso-based drinks. (Yes, the artist behind your perfect latte!)

Bloom – The first step of brewing, when hot water hits the coffee grounds and releases trapped carbon dioxide — creating that “puff” of bubbles.

Body – The texture or weight of coffee on your tongue — ranging from light and tea-like to heavy and syrupy.

C

Cold Brew – Coffee brewed with cold water over 12–24 hours for a smooth, low-acid drink.

Crema – The golden-brown foam that forms on top of a well-pulled espresso shot — a sign of quality and freshness.

Cupping – A tasting method used by roasters and pros to evaluate coffee aroma, flavor, and quality.

D

Drip Coffee – A brewing method where hot water drips through ground coffee into a carafe or mug. Classic and consistent.

Dose – The amount of ground coffee used in brewing. Too much or too little affects flavor balance.

E

Espresso – A concentrated coffee made by forcing hot water through finely ground beans. The base for lattes, cappuccinos, and macchiatos.

Extraction – The process of pulling flavors from coffee grounds during brewing. Perfect extraction = balanced, flavorful cup.

F

French Press – A full-immersion brewing method that uses a plunger to separate grounds from brewed coffee. Known for its rich, bold flavor.

Filter Coffee – Coffee brewed through paper or metal filters, producing a clean, nuanced taste.

G

Grind Size – How coarse or fine coffee beans are ground. Each brewing method has its ideal grind — espresso (fine), pour-over (medium), French press (coarse).

L

Latte – Espresso with steamed milk and a thin layer of foam. Smooth, creamy, and often paired with art on top.

Light Roast – A roast level that preserves the coffee’s natural acidity and fruity notes.

M

Macchiato – Espresso “stained” with a small amount of milk or foam.

Medium Roast – Balanced roast with both body and brightness — the sweet spot for many drinkers.

P

Pour Over – A precise, hands-on brewing method where water is poured over grounds in a circular motion — highlighting clarity and flavor.

Processing – The way coffee cherries are prepared after harvest (washed, natural, or honey). This impacts flavor and body.

R

Roast Profile – The roaster’s blueprint for bringing out a bean’s unique flavor.

Robusta – A coffee species with higher caffeine and a stronger, earthier flavor — often used for espresso blends.

S

Single Origin – Coffee sourced from one farm or region, offering distinctive flavor notes that reflect its origin.

Shot – A single serving (about 1 oz) of espresso.

T

Tamping – Compressing espresso grounds evenly in the portafilter to ensure even extraction.

Tasting Notes – The flavor descriptors used to describe coffee (e.g., chocolate, berry, citrus, floral).

W

Washed Process – Coffee beans are washed to remove fruit before drying, resulting in bright and clean flavors.

Wet Mill – The facility where washed coffees are processed.