A
Affogato: A dessert-style coffee where a shot of hot espresso is poured over a scoop of vanilla ice cream.
Aeropress: A brewing device that uses air pressure to extract coffee.
Arabica: A type of coffee bean known for its mild flavor and higher acidity.
Americano: A coffee drink made by diluting espresso with hot water.
Aroma: The distinctive fragrance of brewed coffee, influenced by the coffee’s origin, roast, and brewing method.
B
Barista: A skilled coffee maker or coffee shop employee.
Batch Brew: A method of brewing large quantities of coffee at once.
Bean-to-Cup: Coffee machines that grind coffee beans and brew coffee in a single process.
Brew Time: The duration it takes to extract coffee during the brewing process, influencing flavor and strength.
Blade Grinder: A type of coffee grinder that uses spinning blades to chop coffee beans; less consistent than burr grinders.
Body: The perceived thickness or heaviness of coffee on the palate, often described as light, medium, or full-bodied.
Burr Grinder: A coffee grinder that crushes coffee beans between two abrasive surfaces, providing a more uniform grind.
Bloom: The initial release of gas from freshly roasted coffee when hot water is poured over it, occurring during the brewing process.
C
Café au Lait: Coffee mixed with an equal amount of steamed milk.
Cappuccino: Espresso with equal parts of steamed milk and foam.
Chemex: A pour-over coffee maker with a distinctive hourglass shape.
Cold Brew: Coffee brewed with cold water over an extended period.
Cupping: The professional practice of observing and evaluating the flavors and aromas of coffee.
Crema: The golden-brown layer of foam that forms on top of a well-extracted shot of espresso.
D
Demitasse: A small cup used for serving espresso.
Drip Coffee: Coffee made by dripping boiling water over ground coffee, typically using a paper or metal filter.
Decaffeinated: Coffee from which most of the caffeine has been removed.
Doppio: Italian for “double”; a double shot of espresso.
Direct Trade: A coffee sourcing model where roasters buy directly from coffee producers, bypassing traditional importers.
Distribution: The even leveling and spreading of coffee grounds in the portafilter before tamping.
Doser: A device on a coffee grinder that dispenses a set amount of ground coffee with each use.
E
Espresso: A strong, concentrated coffee made by forcing hot water through finely-ground coffee beans.
Extraction: The process of dissolving coffee solubles from coffee grounds with hot water.
Elevations: The altitude at which coffee is grown, influencing its flavor profile.
Estate Coffee: Coffee produced on a single farm or estate, often highlighting unique characteristics.
F
Flat White: Espresso with microfoam, similar to a latte but with less foam.
French Press: A cylindrical glass or metal container with a plunger used for brewing coffee.
Flavor Profile: The unique combination of tastes and aromas in a particular coffee.
Fair Trade: A certification ensuring that coffee is traded ethically, providing fair prices to farmers and promoting sustainability.
Frother: A device used to froth or foam milk for drinks like lattes and cappuccinos.
G
Grinder: Equipment used to grind coffee beans to the desired consistency.
Green Coffee: Unroasted coffee beans.
Group Head: The part of an espresso machine where water comes into contact with coffee grounds.
Gicleur: A small nozzle that controls the flow of water in an espresso machine.
Gourmet Coffee: High-quality coffee, often associated with specialty or premium beans.
H
Hario V60: A popular pour-over coffee maker with a cone-shaped dripper.
Harvesting: The process of collecting ripe coffee cherries from coffee plants.
Heat Exchanger: A component in some espresso machines that separates water for brewing and steaming.
Hydration: The process of wetting coffee grounds evenly during brewing to ensure proper extraction.
Honey Process: A coffee processing method where some of the mucilage is left on the beans during drying, enhancing sweetness.
I
Iced Coffee: Coffee served over ice, either brewed hot and cooled or cold-brewed.
Immersion Brewer: Brewing methods where coffee grounds are fully immersed in water, like French press or Aeropress.
Infusion: The process of extracting flavors from coffee grounds by steeping them in water.
In-House Roasting: Roasting coffee beans on-site at a coffee shop or establishment.
Instant Coffee: Coffee that is pre-brewed and dehydrated, dissolving in hot water for a quick cup.
J
Java: Slang term for coffee, also used to describe coffee from the island of Java.
Japanese Iced Coffee: A method where hot water is poured over coffee grounds directly onto ice, rapidly cooling and preserving the flavors.
Jute Bag: A traditional material used for transporting green coffee beans.
K
Kettle: A vessel used for heating and pouring water, essential for various brewing methods.
Kopi Tubruk: A traditional Indonesian coffee preparation where coarse coffee grounds are boiled with a solid lump of sugar.
Kona Coffee: Coffee grown on the slopes of the Mauna Loa volcano in Hawaii, known for its smooth flavor.
L
Latte: Espresso with steamed milk and a small amount of foam.
Lungo: An espresso shot made with more water, resulting in a longer extraction.
Lido: A hand grinder brand known for its high-quality burr grinders.
Liberica: A variety of coffee beans known for their unique, fruity flavor, primarily grown in West Africa.
M
Macchiato: Espresso with a small amount of milk or foam.
Mazzer: A brand of coffee grinder known for its high quality.
Melitta: A German brand known for coffee filters and pour-over coffee makers.
Microfoam: Steamed milk with fine, velvety bubbles, essential for latte art.
Mocha: A chocolate-flavored coffee drink often made with espresso, steamed milk, and chocolate syrup.
N
Nespresso: A brand of coffee machines that use proprietary coffee capsules.
Nitro Cold Brew: Cold brew coffee infused with nitrogen for a creamy texture.
Nordic Roast: A lighter roast style common in Scandinavian coffee culture.
Niche Grinder: A specialized coffee grinder known for its focus on grind quality.
O
Organic Coffee: Coffee grown without synthetic fertilizers or pesticides.
Origin: The specific geographic location where coffee beans are grown, influencing their flavor.
Oxygen Absorber: A packet added to coffee packaging to reduce oxidation and preserve freshness.
Over-Extraction: Extracting too much from coffee grounds, resulting in a bitter taste.
P
Percolator: An old-fashioned coffee maker that brews coffee by cycling boiling water through coffee grounds.
Portafilter: The handle and spouted filter basket on an espresso machine.
Pour-Over: A method of brewing coffee by pouring hot water over coffee grounds.
Profile Roasting: Adjusting the roast profile to highlight specific flavors in the coffee.
Puck: The compressed coffee grounds remaining in the portafilter after brewing espresso.
Q
Quakers: Defective coffee beans that fail to roast properly, often resulting in a sour taste.
R
Ristretto: An espresso shot made with less water, resulting in a shorter extraction.
Roast Profile: The specific way in which coffee beans are roasted, influencing flavor and aroma.
Robusta: A type of coffee bean known for its strong, bitter flavor and higher caffeine content.
Ratio: The proportion of coffee grounds to water used in brewing.
S
Scale: A device used to measure coffee grounds, water, and other ingredients accurately.
Single Origin: Coffee beans from a specific geographic location, highlighting unique flavor profiles.
Siphon: A brewing device that uses a vacuum to pull water through coffee grounds.
Specialty Coffee: Coffee that meets specific quality standards, often emphasizing unique flavors.
T
Tamper: A tool used to evenly compress coffee grounds in the portafilter.
Tamping: The process of compressing coffee grounds in the portafilter before brewing.
Turkish Coffee: Finely ground coffee brewed with water and sugar in a special pot called a cezve.
Thermocouple: A device used to measure the temperature of coffee during brewing.
U
Under-Extraction: When coffee is not fully extracted, resulting in a sour or underdeveloped taste.
V
Vacuum Pot: A brewing device that uses vacuum pressure to brew coffee.
Vienna Roast: A medium-dark roast with a slightly oily surface.
V60: A popular pour-over coffee maker developed by Hario.
W
Water-to-Coffee Ratio: The proportion of water to coffee grounds, crucial for brewing consistency.
Washed Coffee: Coffee beans processed to remove the fruit pulp before drying.
Wet Process: A method of processing coffee where the fruit is removed before drying the beans.
X
Xanthine: A compound found in coffee beans, responsible for the stimulant effect of caffeine.
Y
Yirgacheffe: A region in Ethiopia known for producing high-quality Arabica coffee beans.
Yellowing: The yellow discoloration of coffee beans during the drying process.