Confused by washed vs natural, or Arabica vs Robusta? This glossary helps you decode the coffee lingo — from brew to bean.
A manual brewing device that uses air pressure to extract coffee. Great for fast, clean brews.
A coffee species known for its sweet, nuanced flavor and lower caffeine content.
A coffee processing method where beans are fermented in oxygen-free tanks, resulting in exotic flavors.
A 17th-century Sufi saint who smuggled seven coffee beans from Yemen to India.
A mix of two or more coffee beans, often combining origins or roast levels to achieve balance and consistency.
The initial release of gas when hot water first contacts coffee grounds during brewing.
The texture or weight of coffee in your mouth — from light to full-bodied.
A pour-over style glass coffeemaker known for its elegant design and clean brews.
A brewing method where coffee grounds are steeped in cold water for 12–24 hours, resulting in a smooth, low-acid drink.
The golden foam layer atop espresso, composed of emulsified oils and CO₂.
A standardized method used by coffee professionals to evaluate coffee aroma and flavor.
Coffee that has had most of its caffeine removed.
The release of CO₂ from roasted coffee beans, which affects flavor and freshness.
A mechanism in espresso grinders that dispenses measured doses of coffee.
An automatic coffee brewer where water is heated and dripped over ground coffee, typically using a paper filter.
A strong, concentrated shot of coffee made by forcing hot water through finely-ground coffee.
The process of dissolving desirable compounds from coffee grounds into water.
A variety once considered separate but now classified under Liberica. It adds tart, fruity complexity when blended with other beans.
In India, often refers to South Indian filter coffee brewed using a metal filter.
A coffee drink with espresso and steamed milk, similar to a latte but with less foam.
A brewing method where ground coffee is steeped in hot water and then separated using a metal mesh plunger.
How fine or coarse coffee is ground — impacts extraction and flavor.
Unroasted coffee beans, which are stable for longer storage and ready for roasting.
The part of an espresso machine that dispenses hot water into the portafilter.
Coffee processed with some mucilage left on, resulting in sweet, rounded flavors.
Espresso mixed with steamed milk and topped with a thin layer of foam.
A rare species of coffee with large, asymmetrical beans and a woody, smoky flavor profile. Grown in limited regions like the Philippines and parts of India.
Coffee beans roasted for a shorter time, preserving bright acidity and origin character.
A roast level slightly darker than light, offering a balance of origin clarity and caramelized sweetness.
A balanced roast with both origin flavors and some roasty sweetness.
Roasted a bit longer, with deeper body and subtle roast bitterness; acidity is often reduced.
A small, distinct batch of coffee beans, often from a specific part of a farm, known for unique quality.
A coffee and chocolate-flavored drink made with espresso, milk, and cocoa.
A stovetop coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee.
A method where beans dry inside the fruit, producing fruity and wine-like flavors.
A natural mutation where only one round seed develops in the cherry instead of two.
A manual brewing method where water is poured over coffee grounds in a filter.
A very short, concentrated espresso shot, known for its intense flavor and less bitterness.
A coffee species known for high caffeine, strong bitterness, and disease resistance.
How light or dark coffee beans are roasted, affecting flavor and aroma.
Beans roasted to a dark brown or black, yielding bold, smoky flavors with very low acidity.
Coffee beans sourced from a single farm, region, or country, highlighting unique characteristics.
A mixture of coffee grounds and water, often used to describe the consistency during brewing.
A theatrical brewing method that uses vacuum and vapor pressure to brew coffee in a glass chamber.
A tool used to compress ground coffee into the espresso portafilter.
Descriptive terms (e.g., chocolatey, fruity) used to explain coffee flavor profiles.
A traditional brewing method where very fine coffee grounds are simmered (not boiled) in water, often with sugar, and served unfiltered.
A sub-type of a coffee species (e.g., Typica, Geisha), often with distinct flavor profiles.
A method where coffee is fermented and washed before drying for a clean taste.
A processing method where coffee cherries are pulped and then fermented in water to remove mucilage.
