How To Speak Like A Connoisseur: Essential Coffee Terminology

Coffee, beyond being a morning ritual, is a complex and nuanced world.

If you’re eager to really get to know and love your coffee, understanding the lingo is key.

In this friendly guide, we’re going to chat about the coffee terminology behind all the amazing flavors, cool brewing tricks, the secrets behind roasting, and the fascinating history that makes coffee so much more than just a drink.

Let’s dive in and make your coffee journey even more awesome!

Coffee Tasting Glossary

Symphony of Flavors – Tasting Mastery

Acidity

The bright, tangy sensation perceived on the palate, often described as the liveliness or crispness in a coffee.

Body

The weight and thickness of the coffee on the tongue. Coffees can range from light-bodied (resembling tea) to full-bodied (similar to whole milk).

Cupping

A formalized coffee tasting technique where professionals evaluate the aroma, flavor, acidity, and overall profile of a coffee through a systematic process.

Flavor Notes

Specific and distinct taste characteristics identified in a coffee. These can include fruity, nutty, chocolatey, floral, and more.

Aftertaste

The lingering taste that remains in the mouth after swallowing the coffee. Desirable aftertastes are often pleasant and complement the overall flavor profile.

Balance

The harmonious integration of acidity, sweetness, bitterness, and other flavor elements in a coffee, creating a well-rounded and enjoyable cup.

Complexity

The presence of multiple flavor notes and sensations in a coffee, contributing to a layered and intricate tasting experience.

Aroma

The fragrance or smell of coffee, which can be influenced by factors such as bean origin, roast level, and processing method.

Finish

The final impression of a coffee’s flavor experienced after swallowing. It includes the aftertaste and any lingering sensations.

Clean Cup

A coffee with a clear, distinct flavor profile, free from off-flavors or defects.

Mouthfeel

The tactile sensation of coffee in the mouth, describing its texture and how it feels on the palate.

Origin Characteristics

The unique flavors and traits associated with the geographic region where the coffee beans were grown. This includes climate, altitude, and soil composition.

Brew Ratio

The ratio of coffee grounds to water used in the brewing process, influencing the strength and extraction of flavors in the final cup.

Extraction Time

The duration of time it takes to brew a cup of coffee, affecting the balance and intensity of flavors extracted from the coffee grounds.

Tasting Profile

A comprehensive description of a coffee’s flavor, aroma, body, and other sensory attributes.

Caffeine Content

The amount of caffeine present in a coffee, influencing its perceived strength and stimulant effects.

Green Coffee

Unroasted coffee beans that have not undergone the roasting process, allowing for a different set of flavors to be assessed.

Tannins

Natural compounds found in coffee that contribute to its bitterness and astringency, affecting the overall taste experience.

Sweetness

The perceived sweetness in a coffee, which can be influenced by factors such as roast level and the presence of natural sugars.

Intensity

The strength and concentration of flavors in a coffee, impacting the overall flavor experience.

Note: Remember, tasting coffee is a personal and subjective experience, and these terms help create a shared language among coffee enthusiasts to describe and appreciate the nuances of different brews.

Pro Tasting – Cupping Sessions

Aromatics

The range and intensity of fragrances released by ground coffee during cupping. It involves inhaling deeply to evaluate the coffee’s aroma.

Break

The moment during cupping when a crust forms on the coffee grounds after hot water is added. Breaking the crust allows the taster to assess the coffee’s fragrance.

Clean Cup

A coffee with a clear, distinct flavor profile, free from off-flavors or defects.

Clean Cupping Spoon

A utensil used to taste coffee during cupping. The spoon is often rinsed in hot water between samples to prevent flavor contamination.

Cupping Bowls

Small, standardized bowls used for the coffee cupping process. These bowls help maintain consistency in evaluating aroma, flavor, and other attributes.

Fragrance

The smell of dry, ground coffee before hot water is added during cupping. Fragrance evaluation provides insights into the coffee’s potential flavor profile.

Crust

The layer of coffee grounds that forms on the surface of the cupping bowl after adding hot water. Breaking this crust allows tasters to assess the aroma and fragrance.

Cupping Protocol

The standardized procedure followed during cupping sessions to evaluate coffee. It includes specific steps such as grinding, smelling, breaking the crust, and slurping.

Cupping Spoon

A specially designed spoon with a deep bowl used for slurping and evaluating coffee during cupping. The shape aids in distributing the coffee across the palate.

Slurp

The loud, rapid inhalation of coffee during cupping, which helps distribute the coffee across the palate and assess its overall flavor.

Taint

Any undesirable flavor or odor detected during cupping that may result from external factors like storage, processing, or contaminants.

Tasting Sheet

A document or form used during cupping sessions to record observations, including fragrance, aroma, flavor, acidity, body, and overall impression.

Water-to-Coffee Ratio

The proportion of water to coffee grounds used in cupping. This ratio is crucial for consistency and ensuring accurate flavor evaluation.

Body

The tactile sensation of coffee on the palate during cupping. It helps assess the thickness or weight of the coffee.

Peaberry

A type of coffee bean that develops as a single, rounded seed within the coffee cherry, rather than the usual two flat-sided seeds. Peaberries can have distinct flavor characteristics.

Mouthfeel

The overall sensation and texture of coffee in the mouth during cupping. It encompasses aspects like smoothness, creaminess, or astringency.

Regional Characteristics

Specific flavor notes and characteristics associated with the geographic region where the coffee was grown. This can include altitude, climate, and soil composition.

Specialty Coffee Association (SCA) Cupping Form

A standardized form developed by the SCA for evaluating coffees during cupping. It includes scoring categories for various attributes.

Table Spoons

A standard unit of measurement used in cupping to determine the amount of coffee grounds and water.

Cooling

Allowing the coffee to cool slightly before tasting during cupping. This helps reveal additional flavors and nuances.

Reveal

The process of disclosing the identity of the coffee being tasted during a blind cupping. This step follows the evaluation to unveil the origin or blend.

Note: Cupping sessions provide a comprehensive evaluation of coffee, allowing professionals and enthusiasts to discern various attributes and make informed judgments about the quality and characteristics of the beans.

Coffee Brewing And Device Glossary

Drip Coffee Brewing

A popular coffee brewing method where hot water drips over coffee grounds, allowing for extraction and passing through a filter to produce a clean and straightforward cup.

Learn more about Drip Brewing

Brew Time

The duration it takes for water to pass through coffee grounds in a drip coffee brewer, influencing the strength and flavor of the final brew.

Bloom in Drip Brewing

The initial wetting of coffee grounds in the drip brewing process, promoting the release of gases for a more even extraction and enhanced flavor.

Drip Stop Feature

A functionality in some coffee machines that enables users to pause the brewing process, allowing them to pour a cup before the cycle completes.

Drip Tray

A removable tray in a drip coffee brewer that collects any excess water or spills, preventing messes and making cleanup easier.

Filter Basket

The compartment in a drip coffee brewer where the coffee grounds are placed for brewing. It houses the coffee filter and influences the extraction process.

Water Reservoir

The compartment in a drip coffee brewer that holds the water for brewing. It comes in various sizes, impacting the number of cups the machine can produce.

Hot Plate

A warming plate in some drip coffee brewers that keeps the brewed coffee warm after the brewing cycle is complete.

Glass Carafe

A container in which the brewed coffee is collected in a drip coffee brewer. It is often made of glass and sits on a hot plate.

Programmable Timer

A feature in certain drip coffee brewers that allows users to set a specific time for the brewing cycle to start, providing convenience and fresh coffee in the morning.

Auto Shut-Off

A safety feature in some drip coffee brewers that automatically turns off the heating element after a specified period, conserving energy and ensuring safety.

Note: Exploring the world of drip coffee brewing enhances the coffee experience, providing convenience and control over the brewing process.

Pour Over Brewing

Pour Over Coffee Brewing

A manual coffee brewing method wherein hot water is poured evenly over coffee grounds, allowing for controlled extraction and producing a nuanced and aromatic cup of coffee.

Learn more about Pour Over Brewing

Pour-Over Device

Equipment specifically designed for pour-over brewing, such as the V60, Chemex, or Kalita Wave. These devices influence the extraction process and flavor profile.

Pour Rate

The speed at which water is poured during the pour-over process, impacting the extraction time and influencing the strength and flavor of the resulting coffee.

Brewing Cone

A cone-shaped device used in pour-over brewing, guiding the water flow and promoting an even extraction of coffee grounds.

Brew Ratio

The proportion of coffee grounds to water in pour-over brewing, influencing the strength and flavor of the final cup.

Bloom in Pour Over

The initial wetting of coffee grounds in pour-over brewing, allowing gases to escape and ensuring a more even extraction, resulting in enhanced flavor.

Pour-Over Kettle

A specialized kettle with a narrow spout designed for precise control over the pouring rate and direction, facilitating an even extraction during pour-over brewing.

Filter Paper

A disposable or reusable paper filter used in pour-over brewing to separate coffee grounds from the liquid, contributing to a cleaner cup.

Water Temperature

The temperature of the water used in pour-over brewing, influencing the extraction process and determining the overall flavor profile of the coffee.

Blooming Time

The duration of the initial wetting phase in pour-over brewing, allowing the coffee grounds to degas and ensuring a more uniform extraction.

Circular Pouring Motion

A pouring technique in pour-over brewing where water is poured in a circular motion over the coffee grounds, promoting an even saturation and extraction.

Extraction Time

The total duration of water contact with coffee grounds in pour-over brewing, impacting the strength and flavor of the resulting coffee.

Mouthfeel in Pour Over

The tactile sensation of coffee in the mouth during pour-over brewing, describing its texture and how it feels on the palate.

Regional Characteristics

Specific flavor notes and characteristics associated with the geographic region where the coffee beans used in pour-over brewing were grown.

Specialty Coffee Association (SCA) Pour-Over Standards

Guidelines and recommendations set by the SCA to ensure high-quality pour-over brewing, covering aspects like grind size, water temperature, and pouring technique.

Brewing Consistency

The degree of uniformity achieved in pour-over brewing, ensuring that each cup is consistent in flavor and quality.

Note: Exploring the world of pour-over coffee brewing introduces enthusiasts to a diverse range of equipment and techniques, offering a hands-on and customizable approach to crafting the perfect cup of coffee.

Espresso Brewing

Espresso

A concentrated coffee brewing method where hot water is forced through finely-ground coffee under high pressure, resulting in a small, strong shot of coffee with a layer of crema.

Learn more about Espresso Brewing

Espresso Machine

A specialized coffee machine designed for brewing espresso, featuring a pump, a boiler, and a portafilter.

• Manual Espresso Machine – These machines require the user to control the entire espresso-making process manually. This includes grinding the coffee, tamping, and adjusting the pressure and water flow.
• Portable Espresso Machine – Compact and designed for on-the-go brewing. Some are hand-powered, making them suitable for camping or travel.
• Pod or Capsule Espresso Machine – These machines use pre-packaged coffee pods or capsules, eliminating the need for manual grinding and measuring.
• Lever Espresso Machine – Lever machines use a lever to manually control the pressure applied to the coffee grounds, offering a traditional and hands-on approach.
• Semi-Automatic Espresso Machine – Semi-automatic machines automate some aspects of the brewing process, such as water pressure and temperature control. However, users still have control over the grind size, tamping, and when to start and stop the extraction.
• Automatic Espresso Machine – These machines handle most aspects of the brewing process, including water delivery and stopping the extraction. Users only need to add coffee grounds and water.
• Super-Automatic Espresso Machine – The most automated option, super-automatic machines handle everything, from grinding the coffee to frothing milk. Users typically press a button, and the machine does the rest.
• Commercial Espresso Machine – Designed for high-volume use in commercial settings like cafes. They come in various configurations, including multi-group machines for simultaneous brewing.

Portafilter

A handled, detachable device that holds the coffee grounds during the espresso brewing process, allowing water to pass through under pressure.

Crema

The golden, frothy layer that forms on top of a well-brewed espresso shot, composed of oils, proteins, and carbon dioxide.

Single Shot

An espresso shot made with a single dose of coffee grounds, typically delivering around 1 ounce of liquid.

Double Shot

An espresso shot made with a double dose of coffee grounds, producing approximately 2 ounces of liquid.

Extraction Time in Espresso

The duration of water contact with coffee grounds in the espresso brewing process, influencing the strength and flavor of the shot.

Grind Size for Espresso

The fineness of the coffee grounds used in the espresso brewing process, impacting the rate of extraction and overall flavor.

Tamping

The process of compacting coffee grounds into the portafilter evenly and firmly to create a smooth, uniform surface for water to pass through.

Bars

The measurement of pressure applied during the extraction process. One bar (lowest) is equivalent to atmospheric pressure at sea level. In espresso machines, the pressure is typically measured in bars, and the standard pressure for brewing espresso is around nine bars.

Pressure

The force applied to the water during the espresso brewing process, typically measured in bars, affecting the extraction and crema formation.

Pre-Infusion

A brief period at the beginning of the espresso brewing process where water is applied to the coffee grounds at low pressure, allowing them to swell before higher pressure extraction begins.

Group Head

The component on an espresso machine where the portafilter is attached, containing the water dispersion screen and the pathway for water to reach the coffee grounds.

Ristretto

An even more concentrated espresso shot, made with less water, resulting in a shorter extraction time and often considered stronger and sweeter.

Long Shot

An espresso shot made with more water, resulting in a larger volume of liquid but with a potentially lighter flavor profile.

Doppio

An Italian term for a double espresso shot, also known as a double shot.

Espresso Lungo

An espresso shot made with more water than usual, producing a longer extraction and a larger volume of liquid.

Espresso Macchiato

An espresso shot “stained” or “marked” with a small amount of milk or foam, providing a contrast of flavors.

Exploring the world of espresso brewing unveils a rich tapestry of flavors and techniques, making it an art form and a science in the realm of coffee.

French Press Brewing

French Press

A manual coffee brewing device consisting of a cylindrical glass or stainless steel container with a plunger and a metal or nylon mesh filter.

Learn more about French Press Brewing

Plunger

The rod with a handle and a filter at the bottom used to separate coffee grounds from the liquid in the French Press brewing process.

Filter Screen

The mesh or metal filter at the bottom of the plunger in a French Press, designed to separate coffee grounds from the brewed coffee.

Brewing Chamber

The main container of the French Press where coffee grounds are mixed with hot water for the brewing process.

Brew Time

The duration during which coffee grounds steep in hot water in the French Press, influencing the strength and flavor of the final brew.

Coffee Grounds Bloom

The initial release of gases from coffee grounds when hot water is added in the French Press, contributing to a more even extraction.

Stirring Paddle

A tool used to stir the coffee grounds and hot water in the French Press, ensuring an even saturation and extraction.

Coffee to Water Ratio

The proportion of coffee grounds to water in the French Press, influencing the strength and flavor of the final brew.

Decanting

The process of pouring the brewed coffee from the French Press into a separate container to prevent over-extraction from the remaining grounds.

French Press Insulation

An insulated French Press designed to keep the coffee hot for a more extended period after brewing.

French Press Drip Tray

A tray or base on which the French Press sits, designed to catch any drips or spills.

French Press Cozy

A sleeve or cover that wraps around the French Press, providing insulation and protecting hands from the heat.

Pouring Spout

The spout on the French Press used for pouring the brewed coffee into cups.

Metal French Press

A French Press made with a stainless steel brewing chamber, known for durability and heat retention.

Glass French Press

A French Press made with a glass brewing chamber, allowing for a visual appreciation of the brewing process.

Silt

The fine sediment or coffee particles that may be present in the brewed coffee from a French Press.

Note: Exploring the French Press brewing process and equipment provides a simple yet effective method for coffee enthusiasts to enjoy a rich and full-bodied cup of coffee.

AeroPress Brewing

AeroPress

A portable coffee brewing device that utilizes air pressure to force hot water through coffee grounds, resulting in a concentrated coffee with a versatile flavor profile.

Learn more about AeroPress Brewing

Inverted Method

A popular AeroPress brewing technique where the device is turned upside down, allowing for a longer steep time before pressing, resulting in a fuller extraction.

Plunge

The process of pushing the plunger down on the AeroPress to force brewed coffee through the filter and into the cup.

AeroPress Filters

Disposable or reusable filters used in the AeroPress to separate coffee grounds from the liquid during the brewing process.

AeroPress Chamber

The main body of the AeroPress that holds the coffee grounds and water during the brewing process.

AeroPress Plunger

The component of the AeroPress that is used to apply pressure and force brewed coffee through the filter into the cup.

Stirring Paddle

A tool used in AeroPress brewing to stir the coffee grounds and water, ensuring an even extraction.

Scoop

A measuring tool that comes with the AeroPress, used to measure the precise amount of coffee grounds for brewing.

Funnel

A small accessory that fits into the AeroPress chamber, facilitating the transfer of coffee grounds without spillage.

Micro-Filtration

The fine filtration process of AeroPress brewing, resulting in a clean and grit-free cup of coffee.

Inversion Stand

An optional accessory that holds the inverted AeroPress during the brewing process, providing stability and convenience.

Brewing Consistency in AeroPress

The degree of uniformity achieved in AeroPress brewing, ensuring that each cup is consistent in flavor and quality.

Cooling in AeroPress

Allowing the brewed coffee to cool slightly before tasting, revealing additional flavors and nuances.

Note: Exploring the AeroPress coffee brewing process and equipment opens up a world of possibilities for coffee enthusiasts, offering a convenient and versatile approach to brewing a rich and flavorful cup.

Moka Pot Brewing

Moka Pot

Traditionally a Moka Pot is a stovetop coffee maker (although there are electric versions) that brews coffee by passing boiling water pressurized by steam through ground coffee, producing a strong and aromatic coffee.

Learn more about Moka Pot Brewing

Brewing Chamber

The bottom part of the Moka Pot where water is added, heated, and pressurized to move through the coffee grounds.

Filter Funnel

The funnel-shaped device on the Moka Pot where finely ground coffee is placed for brewing.

Coffee Basket

The metal basket within the filter funnel of the Moka Pot that holds the coffee grounds during the brewing process.

Water Reservoir

The top part of the Moka Pot where water is initially poured for the brewing process.

Pressure Valve

A safety valve on the Moka Pot that releases excess pressure to prevent any potential accidents.

Gasket or Seal

A rubber or silicone ring in the Moka Pot that creates a seal between the top and bottom parts, ensuring proper pressurization.

Collection Chamber

The top part of the Moka Pot where brewed coffee accumulates after passing through the filter basket.

Coffee Column

The vertical stream of brewed coffee that rises through the collection chamber of the Moka Pot during the brewing process.

Moka Pot Handle

The handle on the Moka Pot that remains cool, allowing users to safely handle the device when it’s hot.

Lid

The cover on the top of the Moka Pot that traps steam during brewing, contributing to pressure buildup.

Spout

The pouring outlet on the Moka Pot, allowing coffee to be poured into a cup or serving container.

Moka Pot Crema

A thin layer of foam that may form on top of the brewed coffee in the Moka Pot, contributing to its texture and appearance.

Cleaning Brush

A small brush or tool used to clean the Moka Pot, especially the filter funnel and coffee basket.

Moka Pot Stovetop Compatibility

The Moka Pot’s ability to be used on various stovetops, including gas, electric, and induction.

Note: Exploring the Moka Pot brewing process and equipment introduces coffee enthusiasts to a traditional and convenient method of preparing a strong and flavorful cup of coffee.

Coffee Roasting Glossary

Coffee Roasting

The process of applying heat to green coffee beans to transform them into roasted beans, bringing out flavors, aromas, and changing their physical properties.

Roast Level

The degree to which coffee beans are roasted, ranging from light to dark. Light roasts retain more of the original flavors, while dark roasts have a more robust taste with pronounced caramelization.

First Crack

An audible sound during roasting when the beans expand and crack. It marks the transition from light to medium roast and is crucial for developing certain flavors.

Second Crack

A later stage of roasting where the beans undergo a second cracking sound. Beans roasted to this level often have a shiny surface due to oils emerging, resulting in a darker, more intense flavor.

Green Coffee Beans

Unroasted coffee beans that are raw and have a greenish color. They lack the flavor and aroma characteristics developed during the roasting process.

Roasting Time

The duration coffee beans spend in the roaster. Longer times at lower temperatures can create different flavor profiles compared to shorter times at higher temperatures.

Roasting Temperature

The heat applied during roasting, influencing the development of flavors and aromas. Different temperatures at various stages of roasting yield distinct results.

Cooling Tray

A tray or chamber in the roasting machine where coffee beans are rapidly cooled after roasting to stop the cooking process.

Roast Profile

A graphical representation or description of the temperature and time characteristics during the coffee roasting process, highlighting key stages.

Roaster Drum

The cylindrical chamber in a coffee roasting machine where green coffee beans are placed for roasting. It rotates to ensure even roasting.

Roast Defects

Undesirable characteristics in roasted coffee beans, such as underdeveloped or baked flavors, which can result from issues during the roasting process.

Air Roasting

A roasting method where hot air circulates around the coffee beans, producing a cleaner cup and allowing for more control over the roasting process.

Direct Flame Roasting

A traditional roasting method where coffee beans are exposed directly to a flame. It can create unique flavor profiles but requires careful monitoring.

Batch Roasting

Roasting a specific quantity of coffee beans at a time, allowing for more control over the process and customization of roast profiles.

Continuous Roasting

A method where coffee beans move through a roasting machine on a continuous belt. It is often used in large-scale commercial roasting operations.

Blend Roasting

Roasting different coffee bean varieties together to create a blend with a balanced flavor profile.

Single-Origin Roasting

Roasting coffee beans sourced from a single geographic location, highlighting the unique characteristics of that specific region.

Decaffeination

A process to remove caffeine from coffee beans before roasting, preserving the flavor while reducing caffeine content.

Artisanal Roasting

A hands-on, small-batch approach to roasting where roasters often focus on craftsmanship, experimenting with different beans and profiles.

Roast Date

The date when coffee beans were roasted, crucial for freshness and flavor. Coffee is typically best consumed within a few weeks to a month after roasting.

Note: Understanding coffee bean roasting terminology allows enthusiasts to appreciate the nuances of the roasting process and make informed choices based on their flavor preferences.

Coffee Varietals Glossary

Coffee Varietals

Different types of coffee plants that produce distinct flavors, aromas, and characteristics in their beans.

Arabica

A widely cultivated and highly regarded coffee species known for its mild acidity, varied flavors, and aromatic qualities. Arabica beans are often associated with specialty and high-quality coffees.

Robusta

Another common coffee species, robusta beans are known for their robust flavor, higher caffeine content, and resistance to pests and diseases. They are often used in espresso blends.

Typica

A classic and widely grown arabica varietal known for its balanced flavor profile and moderate acidity. It is the parent of many other varietals.

Bourbon

An arabica varietal with a reputation for producing high-quality beans with a sweet and fruity profile. It originated on the Bourbon Island (now Réunion) in the Indian Ocean.

Geisha (Gesha)

An elite and highly sought-after arabica varietal known for its complex flavors, floral notes, and distinct aroma. It originated in Ethiopia but gained fame in Panama.

SL28 and SL34

Arabica varietals developed by Scott Laboratories in Kenya. They are known for producing vibrant and flavorful coffees with a hint of wine-like acidity.

Pacamara

A hybrid varietal created by crossing pacas and maragogipe. It combines the attributes of both parents, producing large beans with unique flavor profiles.

Ethiopian Heirloom

A term used to describe a mix of traditional and indigenous coffee varietals in Ethiopia. It contributes to the diverse and complex flavors found in Ethiopian coffees.

Catuai

A hybrid varietal created by crossing mundo novo and caturra. It is known for its adaptability and is often grown in Central America.

Gesha (Geisha)

An elite and highly sought-after arabica varietal known for its complex flavors, floral notes, and distinct aroma. It originated in Ethiopia but gained fame in Panama.

Yellow Bourbon

A variation of the bourbon varietal with yellow-ripe cherries. It is known for its sweetness and is commonly grown in Brazil.

Red Bourbon

A variation of the bourbon varietal with red-ripe cherries. It is known for its bright acidity and fruity characteristics.

Java

A term used to describe coffee plants and beans from the island of Java, known for their unique flavors and historical significance.

Maragogipe

A varietal known for its large beans and mild flavors. It is often referred to as the “elephant bean” due to its size.

Mundo Novo

A hybrid of typica and bourbon, mundo novo is known for its resistance to diseases and a balanced flavor profile.

Yellow Catuai

A variation of the catuai varietal with yellow-ripe cherries. It is known for its brightness and citrusy notes.

Red Catuai

A variation of the catuai varietal with red-ripe cherries. It is often grown in Central America and produces a vibrant cup.

Ethiopian Yirgacheffe

A renowned arabica varietal from the Yirgacheffe region in Ethiopia, known for its floral and citrusy notes.

Kenya AA

A classification of Kenyan coffee beans based on size and quality, with AA being one of the highest grades.

Sumatra Mandheling

Coffee beans from the Mandheling region in Sumatra, known for their full body, low acidity, and earthy flavors.

Hawaiian Kona

Coffee beans grown on the slopes of Mauna Loa in Hawaii, celebrated for their smooth and well-balanced flavor.

Colombian Supremo

A high-grade Colombian coffee bean known for its large size and well-balanced flavor profile.

Guatemalan Antigua

Coffee beans from the Antigua region in Guatemala, distinguished by their full body, bright acidity, and spicy notes.

Costa Rican Tarrazu

Coffee beans from the Tarrazu region in Costa Rica, celebrated for their bright acidity and wine-like flavors.

Brazilian Santos

Coffee beans from the Santos region in Brazil, known for their mild flavor and balanced profile.

Panama Boquete

Coffee beans from the Boquete region in Panama, celebrated for their bright acidity and complex flavor.

Note: Understanding the various coffee bean varietals provides coffee enthusiasts with insight into the diverse flavors and characteristics associated with different regions and types of coffee plants.

Coffee Grinding Glossary

Grind Size

The coarseness or fineness of coffee particles after grinding, affecting the extraction rate and flavor profile during brewing.

Learn more about Grind Size

Coarse Grind

Characterized by large, distinct particles resembling breadcrumbs or oatmeal. Ideal for brewing methods with longer extraction times, such as French press and cold brew, to prevent over-extraction.

Medium-Coarse Grind

Slightly finer than coarse grind, with particles similar to rough sand. Suitable for drip coffee makers with flat-bottomed filters and some pour-over methods, balancing extraction time and flavor.

Medium Grind

A texture resembling regular sand or granulated sugar. Versatile and suitable for drip coffee makers with cone-shaped filters, pour-over methods, and some espresso machines.

Medium-Fine Grind

Smaller, more refined particles, akin to table salt. Suitable for drip brewers, pour-over methods like Chemex, and certain espresso machines, offering a balanced extraction.

Fine Grind

Fine particles resembling powdered sugar or flour. Ideal for espresso machines, AeroPress, and Moka pots, ensuring a quick extraction and rich flavor.

Extra Fine Grind

Almost powdery in texture, similar to powdered sugar. Primarily used for Turkish coffee, providing a quick and thorough extraction.

Super Fine Grind

A texture even finer than extra fine, almost approaching talcum powder consistency. Rarely used due to the risk of over-extraction, mainly for specific Turkish coffee preferences.

Burr Grinder

A coffee grinder that uses two rotating abrasive surfaces (burrs) to crush coffee beans consistently. It offers more control over grind size than blade grinders.

Blade Grinder

A coffee grinder with a spinning blade that chops coffee beans into uneven particles. It is more affordable but may result in inconsistent grind sizes.

Grind Consistency

The uniformity of coffee particles in terms of size, crucial for achieving even extraction and a balanced flavor in the brewed coffee.

Doser

A device on some grinders that dispenses a pre-measured amount of ground coffee, often used in commercial espresso settings.

Doserless Grinder

A grinder without a dosing chamber, allowing users to grind coffee directly into a portafilter or another container, minimizing coffee waste.

Grind Retention

The amount of ground coffee that remains in the grinder between uses, influencing the freshness of the coffee.

Espresso Grind

A fine and powdery grind specifically designed for espresso machines, facilitating the quick extraction of flavors.

French Press Grind

A coarse grind suitable for French press brewing, allowing for a longer steeping time without over-extraction.

Pour Over Grind

A medium grind size ideal for pour-over methods like Chemex or Hario V60, promoting balanced extraction.

AeroPress Grind

A medium to fine grind suitable for AeroPress brewing, allowing for versatility in brewing times and styles.

Cold Brew Grind

An extra coarse grind designed for cold brewing methods, ensuring a slow extraction process and a smooth, low-acidic result.

Turkish Grind

An extremely fine grind suitable for Turkish coffee, creating a powdery texture that dissolves easily in water.

Single Dosing

The practice of grinding only the amount of coffee needed for each brewing session, minimizing grind retention and maximizing freshness.

Static Electricity

The build-up of static charge during grinding, which can cause coffee grounds to cling to the grinder and container.

Grind Adjustment

The ability to modify grind size on a grinder, allowing users to fine-tune extraction based on brewing method and personal preference.

Stepless Grinder

A grinder with infinite grind size adjustments, providing precise control over the grind size.

Step Grinder

A grinder with predefined “steps” or distinct settings for adjusting grind size, limiting the level of precision compared to stepless grinders.

Flat Burr

A type of burr grinder with flat grinding surfaces that crush coffee beans between them. Known for producing a consistent grind.

Conical Burr

A type of burr grinder with cone-shaped grinding surfaces. It is often quieter and generates less heat than flat burr grinders.

Grind Heat

The heat generated during grinding, which can affect the flavor of the coffee. Burr grinders, especially conical ones, produce less heat than blade grinders.

Grind Time

The duration for which coffee beans are ground. Consistent grind time is crucial for achieving a uniform grind size.

Zero Retention Grinder

A grinder designed to minimize grind retention, ensuring that each grinding session starts with fresh coffee beans.

Grinder RPM

The speed at which the grinder’s burrs or blades rotate, influencing the efficiency and consistency of the grinding process.

Note: Understanding coffee bean grinding terminology empowers enthusiasts to choose the right grinder, adjust grind settings accurately, and ultimately enhance the brewing experience.

Coffee Processing Glossary

Bean to Brew Journey

The entire process of transforming coffee cherries into a brewed cup.

Harvesting

The act of carefully picking ripe coffee cherries from the coffee plants.

Pulping

The process of removing the outer skin and pulp from the coffee cherries to reveal the beans.

Fermenting

Allowing the beans to undergo controlled fermentation, often influencing the flavor profile.

Drying

The phase where coffee beans are laid out to dry, crucial for moisture reduction.

Milling

Removing the outer layers of parchment and husk from dried beans.

Roasting

Subjecting green coffee beans to heat, transforming them into aromatic, flavorful coffee through the Maillard reaction.

Processing Varieties

Different methods employed to extract coffee beans from cherries.

Washed Process

A method where coffee cherries undergo pulping, fermentation, washing, and drying. This results in a clean and bright cup with pronounced acidity.

Natural Process

Coffee cherries are dried with the beans inside, allowing the fruit to impart flavors during the process. This method often produces a cup with fruity and wine-like characteristics.

Honey Process

A hybrid approach where the skin is removed, leaving some pulp (honey) on the beans during drying. This process enhances sweetness and body in the coffee.

Flavor Impact

The influence of processing methods on the taste profile of coffee, determining the balance of acidity, sweetness, and other flavor notes.

Note: Understanding coffee processing is essential for enthusiasts seeking to appreciate the diverse flavors and characteristics influenced by different methods in the journey from bean to brew.

Coffee Profession Glossary

Masters of the Craft

Professionals with extensive knowledge and expertise in coffee, often involved in various aspects of the industry, from cultivation to brewing.

Barista

Skilled individuals specializing in the art of preparing and serving coffee, with a focus on espresso-based beverages and latte art.

Crafting Perfection

Roasters who meticulously control the roasting process to bring out the best flavors in coffee beans, emphasizing quality and consistency.

Quality Guardians

Often referred to as Q Graders, are certified professionals adept at assessing coffee quality through a rigorous grading system covering various sensory and cupping evaluations.

Note: Engaging with the coffee profession involves collaboration among these experts, each contributing uniquely to the journey from bean to cup.

Coffee Organizations Glossary

Specialty Coffee Association (SCA)

A leading organization dedicated to promoting and setting standards for high-quality specialty coffee, covering all aspects from cultivation to consumption.

View the Specialty Coffee Association website

International Coffee Organization (ICO)

A global intergovernmental organization that works to strengthen the coffee sector’s economic stability, promoting sustainable practices and fair trade.

View the International Coffee Organization website

Fair Trade International

A movement and certification organization committed to ensuring fair wages, ethical practices, and environmental sustainability in the global coffee trade.

View the Fair Trade International website

Rainforest Alliance

An international non-profit organization working to conserve biodiversity and ensure sustainable livelihoods by promoting responsible business practices, including in the coffee industry.

View the Rainforest Alliance website

UTZ Certified

A program that focuses on sustainable farming practices and responsible sourcing, ensuring that coffee is produced with respect for people and the planet. They are a part of the Rainforest Alliance.

View the UTZ Certified website

Global Coffee Platform (GCP)

A collaborative platform bringing together stakeholders from across the coffee sector to address sustainability challenges and drive positive impact.

View the Global Coffee Platform website

Coffee Quality Institute (CQI)

Dedicated to improving the quality of coffee and the lives of people who produce it, CQI offers training, certification, and other programs to enhance coffee value chains.

View the Coffee Quality Institute website

Note: These organizations play pivotal roles in shaping the global coffee industry, emphasizing quality, sustainability, and ethical practices.