Coffee Glossary: 60+ Coffee Terms Explained

A

Acidity

One of the primary flavor attributes of coffee, acidity refers to a bright, lively, or tangy quality — not sourness, which is a defect. Good acidity is what makes coffee taste vibrant and complex rather than flat. It's more pronounced in light roasts and in coffees from high-altitude origins like Ethiopia or Colombia.

AeroPress

A compact, portable brewing device that uses air pressure to push hot water through coffee grounds. Known for producing a clean, concentrated cup in under two minutes. Extremely versatile — you can brew it like espresso or dilute it like filter coffee. Beloved by travelers and experimenters alike.

Arabica

The most widely cultivated species of coffee, accounting for roughly 60–70% of global production. Arabica beans generally have more nuanced flavor, higher acidity, and lower caffeine than Robusta. They're more delicate and grow best at high altitudes with consistent rainfall. Most specialty coffee is Arabica.

Aroma

The smell of coffee — both dry (from the grounds before brewing) and wet (from the brewed cup). Aroma is a major component of perceived flavor, as much of what we taste is actually smell. Evaluating aroma is a key step in professional coffee cupping.

Aftertaste

Also called the finish, this is the flavor that remains in your mouth after swallowing. A long, pleasant aftertaste is a hallmark of high-quality coffee. A short or unpleasant aftertaste often indicates low-grade beans, poor roasting, or brewing problems.

B

Barista

A trained professional who prepares and serves coffee drinks, typically in a cafe setting. In specialty coffee, the role involves understanding extraction, dialing in espresso, and often developing relationships with roasters and producers. The word comes from the Italian for "bartender."

Blend

Coffee made by combining beans from two or more origins, often to achieve a consistent, balanced flavor profile year-round. Blends are the foundation of most commercial espresso programs. Contrasted with single-origin coffee, which uses beans from one source.

Bloom

The pre-infusion step in pour over brewing where a small amount of hot water saturates the grounds and causes them to expand and release CO₂. Fresh coffee produces a dramatic dome of bubbling grounds. Allowing the bloom to complete (30–45 seconds) ensures even extraction in the pour that follows.

Body

The weight or thickness you feel in your mouth when you drink coffee. A coffee with "full body" feels rich, heavy, and coating. "Light body" feels thin and watery. Body is determined by oil content, dissolved solids, and brewing method — French press produces heavier body than filtered pour over.

Burr Grinder

A grinder that uses two abrasive surfaces (burrs) to crush coffee into uniform particles. Produces a consistent grind size, which is essential for even extraction and repeatable results. Far superior to blade grinders for any serious brewing. Available as flat burr or conical burr designs.

C

Caffeine

A naturally occurring stimulant compound found in coffee beans. Robusta contains roughly twice as much caffeine as Arabica. Caffeine content in a brewed cup depends on the dose (amount of coffee), grind size, and brew time — not roast level, despite the common belief that dark roast is stronger.

Cappuccino

A classic Italian espresso drink made with a single or double shot of espresso topped with equal parts steamed milk and thick milk foam. Traditionally served in a smaller cup (150–180ml) than a latte, with a drier foam texture and a stronger coffee-to-milk ratio.

Channeling

A defect in espresso brewing where pressurized water finds a path of least resistance through the coffee puck rather than flowing evenly through all the grounds. The result is uneven extraction — some coffee over-extracts while the rest under-extracts. Channeling is caused by uneven tamping, poor distribution, or a damaged puck.

Chemex

An elegant pour over brewer made from a single piece of borosilicate glass, designed by chemist Peter Schlumbohm in 1941. Uses thick, bonded paper filters that remove almost all oils and fine particles, producing a very clean, bright, tea-like cup. Beloved for aesthetics as much as flavor.

Cold Brew

Coffee made by steeping coarsely ground coffee in cold or room-temperature water for 12–24 hours. The slow, cool extraction produces a smooth, low-acid concentrate that's typically diluted before serving. Different from iced coffee, which is hot-brewed coffee poured over ice.

Crema

The reddish-brown foam layer that sits on top of a properly pulled espresso shot. Crema is an emulsion of coffee oils, water, and CO₂ that forms under the high pressure of espresso brewing. It indicates freshness and proper extraction, though it can taste slightly bitter on its own.

Cupping

The standardized method for evaluating coffee used by professionals, roasters, and buyers worldwide. Grounds are steeped in hot water in open bowls and then assessed using specific spoons. Cupping evaluates aroma, flavor, acidity, body, aftertaste, and overall balance to a score out of 100.

D

Dark Roast

Coffee roasted to a high internal temperature (usually above 430°F/221°C), producing beans with a dark brown to near-black appearance and an oily surface. Dark roasts are lower in acidity, heavier in body, and have more roast-forward flavors — chocolate, smoke, and char — with less of the bean's original terroir character.

Degassing

The process by which CO₂ escapes from freshly roasted coffee beans over the days and weeks following roasting. This is why specialty bags have one-way valves — to let CO₂ out without letting oxygen in. Coffee that is too fresh (within 24–48 hours of roasting) can produce uneven extraction because excess gas interferes with water contact.

Dose

The amount of ground coffee used in a brew, typically measured in grams. Consistent dosing is fundamental to repeatable results. Most pour over recipes use 15–20g of coffee; espresso typically uses 18–21g. Always weigh your dose rather than measuring by volume (scoops vary too much).

Drip Coffee

Coffee brewed by passing hot water through a filter basket containing coffee grounds, with the brewed coffee dripping into a carafe below. Can refer to manual pour over or to automated drip machines. The most common brewing method in North America.

E

Espresso

A brewing method that forces hot water under high pressure (approximately 9 bars) through finely ground, tightly packed coffee. Produces a small, concentrated shot — typically 25–35ml — with intense flavor and a layer of crema. The foundation of most cafe drinks including lattes, cappuccinos, and flat whites.

Extraction

The process of dissolving flavor compounds from coffee grounds into water. Extraction is measured as a percentage of the coffee's dry weight that ends up in the cup. The ideal extraction range for most brewing methods is 18–22%. Under-extraction (below 18%) produces sour, thin coffee; over-extraction (above 22%) produces bitter, harsh coffee.

F

Filter Coffee

Any coffee brewed by passing water through coffee grounds and then through a filter (paper, metal, or cloth) that removes solids and oils. Includes pour over, drip machine coffee, and Chemex. Produces a cleaner, clearer cup than immersion methods like French press.

Fine Grind

A small particle size, similar in texture to table salt or finer. Used for espresso and Moka pot brewing, where short contact time requires fine particles to enable sufficient extraction. Too fine a grind in a pour over or French press causes over-extraction and bitterness.

Flat White

An espresso-based drink originating in Australia and New Zealand, made with a double ristretto shot and a small amount of velvety microfoam milk. Smaller than a latte, with a higher coffee-to-milk ratio and a more intense espresso flavor. Typically served in a 150–160ml cup.

French Press

An immersion brewing method using a cylindrical glass or stainless carafe with a metal mesh plunger. Coffee grounds steep in hot water for 4 minutes before the plunger is pressed to separate grounds from liquid. Produces a full-bodied, rich cup with more oils and texture than filtered methods.

Flavor Wheel

A standardized reference chart developed by the Specialty Coffee Association (SCA) that maps the full range of coffee flavors from broad categories (fruity, floral, nutty) to specific descriptors (blueberry, jasmine, almond). Used by tasters and baristas to develop a shared vocabulary for describing what they taste.

G

Grind Size

The particle size of ground coffee, which is one of the most important variables in brewing. Finer grinds extract faster; coarser grinds extract slower. Matching grind size to your brewing method is essential — too fine causes over-extraction (bitter), too coarse causes under-extraction (sour). See our grind size chart for a full breakdown.

Gooseneck Kettle

A kettle with a long, curved, narrow spout that allows precise control over the flow rate and direction of water when pouring. Essential for pour over brewing, where an even, controlled pour ensures consistent saturation of the coffee grounds. Available in stovetop and electric versions.

Green Coffee

Unroasted coffee beans. Green coffee is what specialty importers and roasters buy from producers and farms around the world. It can be stored for longer periods than roasted coffee — months to over a year — without significant flavor degradation. The flavor potential is locked inside until roasting unlocks it.

H

Hario V60

A popular Japanese pour over brewer with a distinctive conical shape, 60-degree angled ridges, and a single large drainage hole. The design encourages even water flow and gives the brewer significant control over extraction. One of the most widely used brewing devices in specialty coffee shops and homes worldwide.

Honey Process

A coffee processing method where the outer skin is removed but some or all of the mucilage (the sticky fruit layer) is left on the bean during drying. The result sits between washed and natural processing — typically producing a coffee with fruit sweetness and complexity but a cleaner cup than full naturals. Named for the honey-like stickiness of the mucilage.

High-Altitude Coffee

Coffee grown at elevations typically above 1,200 meters. Cooler temperatures at altitude slow the maturation of the coffee cherry, allowing sugars and acids to develop more complexity. High-altitude coffees tend to have higher acidity, denser beans, and more nuanced flavor profiles than low-altitude coffees.

I

Iced Coffee

Hot-brewed coffee poured over ice. Different from cold brew, which is never heated. Iced coffee is brewed stronger than normal (to compensate for dilution from melting ice) and served immediately. It retains the brighter, more acidic characteristics of hot coffee, unlike the smooth, mellow profile of cold brew.

Immersion Brewing

A brewing method where coffee grounds are fully submerged in water for the entire brew time, then separated. French press, AeroPress (when used in standard mode), and cold brew are all immersion methods. Immersion brewing is generally more forgiving than percolation methods, as grounds extract at a similar rate throughout the steep.

L

Latte

Short for "caffè latte" (Italian for milk coffee), a latte is an espresso drink made with a double shot and a large amount of steamed milk — typically 150–240ml — topped with a thin layer of microfoam. It has a milder coffee flavor than a cappuccino due to the higher milk ratio and is the most popular espresso drink in most Western cafes.

Light Roast

Coffee roasted to a lower temperature (typically stopping just after "first crack," around 385°F/196°C), resulting in a lighter brown color, no surface oil, and higher acidity. Light roasts preserve the most origin character — the flavors contributed by the bean's genetics, altitude, and processing — and are favored by specialty coffee enthusiasts.

Long Black

An espresso-based drink common in Australia and New Zealand, made by pouring a double espresso shot over hot water. Similar to an Americano, but the espresso is added to the water (rather than water to espresso), which preserves the crema on top. The result is a stronger, more flavorful cup than an Americano.

M

Medium Roast

Coffee roasted to a medium brown color, striking a balance between origin character and roast development. Medium roasts typically have moderate acidity, balanced body, and a wider range of flavors than light or dark roasts. They're the most versatile roast level and a reliable starting point for any brewing method.

Micro-Lot

A small, traceable batch of coffee from a specific plot, farmer, or even a particular processing batch on a farm. Micro-lots allow roasters and buyers to source coffee with unique characteristics and pay a premium directly tied to quality and traceability. Often sold in limited quantities.

Moka Pot

A stovetop coffee brewer invented by Alfonso Bialetti in 1933, consisting of three chambers: a bottom chamber for water, a middle filter basket for coffee, and an upper chamber for brewed coffee. Steam pressure pushes hot water up through the grounds to produce a strong, concentrated brew — not espresso, but more intense than drip.

Mouthfeel

The tactile sensation of coffee in the mouth — texture, weight, and coating properties. Related to but distinct from body. A coffee might have a silky, smooth, or velvety mouthfeel, or it could feel thin, watery, gritty, or syrupy. Oils, suspended particles, and dissolved solids all contribute to mouthfeel.

Microfoam

Milk that has been steamed to create a very fine, velvety texture with tiny, uniform bubbles integrated throughout. Microfoam is what allows baristas to create latte art, and it produces a smoother mouthfeel than coarser, airy foam. Creating good microfoam is a core barista skill.

N

Natural Process

The oldest method of processing coffee, where the whole cherry is dried in the sun with the fruit intact. As the cherry dries over several weeks, the fruit's sugars ferment into the bean, producing a sweeter, fruitier, more complex — and often funky — flavor profile. Common in Ethiopia and Brazil. Also called "dry process."

Narrow Extraction Window

The range of variables within which a specific coffee tastes balanced and good. Light roasts and delicate single origins often have a narrower extraction window — small adjustments in grind, temperature, or time have a larger impact on the final cup. Darker roasts are more forgiving and have a wider window.

O

Origin

The country, region, or farm where a coffee was grown. Origin has a significant impact on flavor — Ethiopian coffees are known for floral and berry notes, Colombian coffees for chocolate and red fruit, Sumatran for earthy and full-bodied character. "Origin flavor" refers to the characteristics imparted by where and how the coffee was grown.

Over-Extraction

What happens when too much material is dissolved from the coffee grounds, pulling out undesirable bitter, harsh, and astringent compounds after the desirable flavors have already been extracted. Signs include bitterness, dryness, and a lingering harsh aftertaste. Fix by grinding coarser, using cooler water, or reducing brew time.

P

Percolation

A brewing method where water passes through coffee grounds continuously in one direction, as opposed to immersion where coffee sits in water. Pour over and drip machines are percolation methods. Fresh water is always in contact with the grounds, which can produce cleaner extraction at the cost of being more sensitive to variables like grind and flow rate.

Portafilter

The handled basket that holds the coffee puck in an espresso machine and locks into the group head. It contains a filter basket where ground coffee is dosed and tamped before brewing. Portafilter design, basket diameter, and basket depth all affect extraction. Available in single, double, and naked (bottomless) variants.

Pour Over

A manual brewing method where hot water is poured over coffee grounds in a filter, allowing brewed coffee to drip through into a vessel below. Examples include the Hario V60, Chemex, and Kalita Wave. Pour over gives the brewer full control over all variables and typically produces a clean, bright, nuanced cup.

Pre-Infusion

A stage in espresso brewing where a low-pressure flow of water saturates the coffee puck before full pressure is applied. Pre-infusion allows CO₂ to escape and the puck to swell evenly, reducing channeling and improving extraction consistency. Many modern espresso machines have built-in pre-infusion capability.

R

Ristretto

An espresso variant brewed with the same dose of coffee but half the water, producing a shorter, more concentrated shot (typically 15–20ml). Ristretto extracts the earlier, sweeter compounds and leaves behind some of the more bitter late-extraction notes. Many specialty cafes use ristretto as the base for milk drinks.

Roast Date

The date on which the coffee was roasted, printed on specialty coffee bags. Coffee is freshest and most flavorful between 3 days and 4 weeks after roasting. After 6–8 weeks, significant flavor degradation occurs. Always check the roast date — not just a "best by" date — when buying specialty coffee.

Robusta

The second most cultivated coffee species after Arabica. Robusta plants are hardier, produce more fruit per plant, and contain roughly twice as much caffeine as Arabica. The flavor is generally more bitter, woody, and less complex. Used widely in commercial espresso blends (particularly in Italy) to add body and crema, and in instant coffee.

S

SCA (Specialty Coffee Association)

The global trade organization that sets standards for specialty coffee, from green coffee grading to brewing specifications to barista training and certification. The SCA defines specialty coffee as scoring 80 or above on its 100-point cupping scale. It also developed the Coffee Taster's Flavor Wheel used industry-wide.

Single Origin

Coffee sourced from one specific country, region, farm, or cooperative, rather than blended from multiple sources. Single-origin coffee showcases the distinct character of its growing environment. It's prized for traceability and the ability to explore how geography, altitude, and processing affect flavor.

Specialty Coffee

Coffee that scores 80 or above on the SCA's 100-point grading scale. Specialty coffee is defined by strict quality standards at every stage — from how it's grown and processed, to how it's roasted, brewed, and served. It represents the top tier of the coffee supply chain and is the focus of third wave coffee culture. See our full guide: What Is Specialty Coffee?

Steep Time

The amount of time coffee grounds are in contact with water during brewing. Longer steep time increases extraction. For French press, the standard is 4 minutes. For cold brew, 12–18 hours. Getting steep time right — in combination with grind size and temperature — is essential for a balanced cup.

T

TDS (Total Dissolved Solids)

A measure of the concentration of dissolved material in brewed coffee, expressed as a percentage or in parts per million (ppm). TDS is used alongside extraction percentage to evaluate brew strength. The SCA's ideal TDS range for brewed filter coffee is 1.15–1.35%. Measured with a refractometer.

Terroir

Borrowed from wine terminology, terroir refers to the combination of environmental factors — soil composition, altitude, climate, rainfall, shade — that shape a coffee's flavor. Two coffees of the same variety grown in different regions will taste distinctly different because of their terroir. It's why single-origin coffee is interesting.

Third Wave Coffee

A movement that treats coffee as an artisan product worthy of careful sourcing, roasting, and brewing — similar to how fine wine or craft beer is approached. Third wave coffee emphasizes origin traceability, light roasting that preserves terroir, direct trade with producers, and precision brewing. It followed the first wave (commoditized coffee) and the second wave (Starbucks and the rise of the cafe).

Tamp

The act of compressing coffee grounds in an espresso portafilter using a tamper — a flat, weighted disc. Even, level tamping creates a uniform puck that distributes water evenly under pressure. Inconsistent tamping causes channeling. Standard tamping pressure is approximately 30 lbs (14 kg).

U

Under-Extraction

What happens when too little material is dissolved from the coffee grounds, leaving behind the desirable sweet and complex compounds. Under-extracted coffee tastes sour, sharp, thin, and acidic. Fix by grinding finer, using hotter water, brewing longer, or increasing the dose. The most common cause of sour coffee. See our full guide: Why Does My Coffee Taste Sour?

W

Washed Process

A coffee processing method where the fruit is removed from the bean before drying, usually through fermentation and washing with water. This produces a cleaner, more transparent cup that highlights the bean's inherent qualities and origin character, with less fruit-forward sweetness than natural or honey process. Also called "wet process." Common in Ethiopia, Colombia, and Central America.

Water Temperature

One of the key variables controlling extraction rate. Water that is too cool extracts slowly and incompletely, producing sour coffee. Water that is too hot can over-extract bitter compounds. The SCA recommends 195°F–205°F (90°C–96°C) for most brewing methods. See our guide: What Water Temperature is Best for Coffee?

Water Quality

The mineral content, hardness, and purity of the water used for brewing. Water makes up roughly 98% of a brewed cup, so its quality has a significant impact on flavor. The SCA recommends water with 75–150 ppm of total dissolved minerals. Distilled water is too flat; overly hard water can cause harsh, unpleasant flavors and damage equipment.

Y

Yield

In espresso, the yield is the weight of liquid espresso in the cup after pulling a shot. Along with dose (input) and time, yield is one of the three key variables in the "brew ratio" used to dial in espresso. A standard double espresso typically has a yield of 36–40g from an 18g dose, giving a 1:2 ratio. Measuring yield by weight rather than volume produces far more consistent results.