Coffee Glossary

 A

• Acidity: The bright, tangy, and crisp taste often found in coffee; not to be confused with bitterness. Common in high-quality, light-roasted beans.
• Americano: A coffee drink made by adding hot water to espresso, resulting in a similar strength to drip coffee.
•  AeroPress: A portable device that brews coffee by pressing hot water through grounds using air pressure, producing a strong, espresso-like flavor.
• Aroma: The smell of freshly brewed coffee, an important sensory experience in evaluating flavor.

 B

• Balanced: When acidity, sweetness, and body are well-proportioned, resulting in a harmonious flavor profile.
• Barista: A person skilled in preparing and serving coffee drinks, especially espresso-based beverages.
• Blend: A mix of coffee beans from different regions or varieties to create a balanced flavor profile.
• Body: The mouthfeel of coffee, referring to its texture and weight on the palate, ranging from light to full-bodied.
•  Bright: A lively, zesty quality often found in coffee with high acidity, delivering a sharp, clean taste.
• Brazilian Coffee: Typically smooth with a mild body, low acidity, and flavors of chocolate, nut, and caramel.

 C

• Caffeine: The natural stimulant in coffee beans responsible for coffee’s energy-boosting effects.
• Cappuccino: A popular espresso-based drink with equal parts espresso, steamed milk, and foam.
• Caramel: A sweet, buttery flavor, similar to caramelized sugar, commonly found in medium-roast or Colombian coffees.
• Chemex: A glass pour-over coffee maker known for its hourglass shape and thick paper filters that create a clean, crisp cup.
• Chocolatey: A smooth, rich flavor that resembles cocoa or chocolate, often found in dark-roast beans.
• Citrusy: A flavor note reminiscent of lemon, orange, or other citrus fruits, typically in lighter roasts.
• Cold Brew: Coffee brewed with cold or room-temperature water over an extended period (usually 12-24 hours), resulting in a smooth, less acidic drink.
• Colombian Coffee: Renowned for its balanced flavor, medium body, and mild acidity, with chocolate and nutty undertones.

  D

• Dark Roast: Coffee beans roasted longer for a rich, bold flavor and low acidity, often with chocolate or smoky notes.
• Drip Coffee: Coffee made by dripping hot water over coffee grounds, commonly served in a coffee pot.

 E

• Earthy: A taste reminiscent of soil or wood, often found in Sumatran and other Indonesian coffees.
• Espresso: A concentrated coffee brewed by forcing hot water through finely-ground coffee beans, forming the base for many popular drinks.
• Espresso Machine: A machine that forces hot water through finely-ground coffee under high pressure, producing espresso with crema.
• Ethiopian Coffee: Known for its bright acidity and fruity, floral notes, often with flavors of blueberry, jasmine, and citrus.
• Extraction: The process of dissolving coffee flavors into water; over- or under-extraction can affect taste.

 F

• Flavor Profile: The range of flavors in coffee, influenced by bean origin, roast level, and brewing method, such as fruity, nutty, or chocolatey.
• Floral: Delicate, aromatic notes of flowers like jasmine or hibiscus, often in high-altitude coffees like Ethiopian.
• French Press: A brewing method using a plunger and mesh filter to steep coffee grounds in hot water, yielding a rich, full-bodied cup.
• Fruity: Refers to flavors similar to berries, stone fruits, or tropical fruits, commonly found in African coffees.

 G

• Grind Size: The coarseness or fineness of ground coffee, which affects brewing time and flavor.
• Grinder: A device for grinding coffee beans to different sizes; burr grinders are preferred for their consistency over blade grinders.

 J

• Jamaican Blue Mountain: Rare and highly prized coffee with mild acidity, smooth body, and sweet, mild flavors of chocolate and floral notes.

 K

• Kenyan Coffee: Known for its vibrant acidity, full body, and complex flavors with fruity, berry, and wine-like qualities.

 L

• Latte: An espresso drink with steamed milk and a small amount of foam, known for its creamy texture.

 M

• Macchiato: Espresso “marked” with a small amount of steamed milk or foam, creating a stronger flavor than a latte.
• Medium Roast: Coffee beans roasted to a medium level, balancing acidity, body, and flavor complexity.
• Moka Pot: A stovetop coffee maker that brews strong, espresso-like coffee by forcing steam through coffee grounds.

N

• Nutty: Common in medium roasts, with flavors similar to almonds, hazelnuts, or peanuts.

 O

• Origin: The geographic region where coffee is grown, affecting its flavor profile, like fruity African coffees or earthy Sumatran beans.

 P

• Pour Over: A manual brewing method where water is poured over coffee grounds, allowing control over brewing time and flavor.
• Processing Method: The way coffee cherries are processed after harvest, like washed, natural, or honey, which affects flavor.

 R

• Roast Level: The degree to which coffee beans are roasted, ranging from light to dark, influencing flavor and acidity.

 S

Shot: A single serving of espresso, typically 1 ounce, with a concentrated flavor.

Siphon: A vacuum coffee maker that brews using vapor pressure, producing a clean and aromatic cup with a smooth texture.

Single-Origin: Coffee from a single region, farm, or cooperative, often highlighting unique flavors of that specific area.

Spicy: Notes reminiscent of spices like cinnamon, clove, or pepper, often found in certain Central American and Indonesian coffees.

Sumatran Coffee: Bold and earthy with low acidity, often with spicy, herbal, or chocolate flavors, and a heavy body.

 T

• Tamping: Pressing down ground coffee in the espresso machine’s portafilter to ensure even extraction.
• Third Wave Coffee: A movement emphasizing high-quality coffee, sustainable sourcing, and artisanal brewing methods.

 U

• Under-Extraction: When coffee is brewed for too short a time, resulting in a sour or weak taste.

 V

• Velvety: Describes a smooth, rich texture that feels creamy on the palate.

 W

• Washed Process: A coffee processing method where beans are fermented and washed, often producing a clean, bright flavor.
• Winey: A flavor with wine-like acidity and body, common in certain Kenyan and Ethiopian coffees.

 Y

• Yemeni Coffee: Unique, complex coffee with spicy, fruity flavors and a rustic, full-bodied taste profile.