Coffee Glossary

The bright, tangy, or sharp quality in coffee that adds liveliness and complexity. Not to be confused with sourness or pH level.

A manual brewing device that uses air pressure to push water through coffee grounds, producing a clean, rich cup.

The most widely consumed coffee species (Coffea arabica), known for its smooth, complex flavors and lower caffeine content than Robusta.

A trained professional who prepares and serves espresso-based coffee drinks.

The initial pour of water over coffee grounds that causes them to expand and release CO2, typically 30-45 seconds in pour-over brewing.

The physical weight, texture, or mouthfeel of coffee on the palate. Can range from light/tea-like to heavy/syrupy.

A coffee grinder that crushes beans between two revolving abrasive surfaces (burrs), producing uniform particle size.

When water finds paths of least resistance through the coffee puck during espresso extraction, causing uneven extraction.

An elegant pour-over coffee maker invented in 1941, using thick paper filters to produce exceptionally clean coffee.

The golden-brown foam that forms on top of properly extracted espresso, created by emulsified oils.

A standardized method for evaluating coffee quality and flavors, involving slurping coffee from a spoon to assess aroma, flavor, and body.

The release of CO2 from freshly roasted coffee beans over time. Coffee needs to degas before brewing for best results.

The amount of coffee used for a single brewing session, typically measured in grams.

A concentrated coffee beverage made by forcing hot water through finely-ground coffee under high pressure (9 bars).

The process of dissolving soluble compounds from coffee grounds into water. Can be under-extracted (sour) or over-extracted (bitter).

Coffee brewed by passing water through a filter containing ground coffee. Also called drip coffee.

An audible popping sound during roasting when beans expand and moisture escapes, marking the beginning of light roast.

An immersion brewing method using a plunger and metal mesh filter, producing full-bodied coffee with oils.

A rare, prized coffee varietal originating from Ethiopia, known for complex floral and fruit flavors. Famous from Panama.

The coarseness or fineness of ground coffee, which significantly affects extraction time and flavor.

Traditional, indigenous coffee varieties from Ethiopia, often not scientifically classified.

A processing method where some or all of the fruit mucilage is left on the bean during drying, creating sweetness.

An espresso-based drink made with steamed milk and a small amount of foam, typically in a 1:3-1:4 ratio.

Italian for "marked" or "stained". An espresso with a small dollop of foamed milk on top.

A small, distinct batch of coffee from a specific area of a farm, often with unique characteristics.

The tactile sensation or texture of coffee in the mouth, including body, viscosity, and astringency.

A processing method where coffee cherries are dried whole in the sun before removing the fruit, creating fruity flavors.

The handled device that holds the coffee basket in an espresso machine.

A manual brewing method where water is poured over coffee grounds in a filter, allowing precise control over extraction.

The compressed disc of coffee grounds in the portafilter after espresso extraction.

A certified professional trained to grade and score specialty coffee according to SCA standards.

The relationship between coffee and water weight, typically expressed as 1:15, 1:16, etc.

A "restricted" espresso shot using the same dose but less water, resulting in a sweeter, more concentrated drink.

A coffee species (Coffea canephora) with higher caffeine content and bitter flavor, often used in espresso blends and instant coffee.

Specialty Coffee Association - the organization that sets standards for specialty coffee evaluation and education.

A quieter cracking sound during roasting that occurs as beans approach dark roast, caused by cell structure breaking down.

Coffee from one specific geographic region, farm, or estate, as opposed to a blend.

Coffee scoring 80 points or above on a 100-point scale by SCA standards, representing the highest quality.

The act of compressing coffee grounds in the portafilter basket before espresso extraction.

The environmental factors (soil, climate, altitude) that influence coffee flavor from a specific region.

Total Dissolved Solids - a measurement of coffee strength, typically measured with a refractometer.

A cone-shaped pour-over dripper made by Hario, known for its 60-degree angle and spiral ribs.

A specific genetic variant of a coffee species, like Bourbon, Typica, or Caturra.

A processing method where the fruit is removed before drying, producing clean, bright flavors.

A processing method used in Indonesia where parchment is removed while beans are still wet, creating earthy flavors.

The output weight of liquid espresso, typically 2-2.5 times the input dose weight.