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Learn the Language of Coffee,
One Sip at a Time.

- Americano – Espresso diluted with hot water, giving it a similar strength to drip coffee but a different flavor.
- Arabica – One of the most popular coffee species, known for its smooth, mild, and aromatic flavor.

- Barista – A professional who prepares and serves coffee drinks.
- Bloom – The initial release of gas (mainly carbon dioxide) when hot water first hits freshly ground coffee.

- Cappuccino – A classic Italian coffee drink made with equal parts espresso, steamed milk, and milk foam.
- Cold Brew – Coffee brewed with cold water over 12–24 hours, resulting in a smooth, less acidic flavor.
- Crema – The golden-brown foam that forms on top of a well-pulled espresso shot.

- Decaf – Coffee with most of the caffeine removed.
- Drip Coffee – Coffee made by letting hot water slowly drip through coffee grounds in a filter.

- Espresso – A strong, concentrated coffee made by forcing hot water under pressure through finely-ground beans.
- Extraction – The process of pulling flavors from coffee grounds using water.

- Flat White – An espresso-based drink with steamed milk, similar to a latte but with less foam.
- French Press – A brewing method using immersion brewing and a plunger to separate grounds from liquid.

- Grind Size – How fine or coarse coffee beans are ground, which affects flavor and extraction.

- House Blend – A signature mix of beans chosen by a coffee shop or roaster.

- Instant Coffee – Dried coffee crystals that dissolve quickly in hot water.
- Irish Coffee – Coffee mixed with Irish whiskey, sugar, and cream.

- Latte – Espresso with steamed milk and a small layer of milk foam on top.
- Light Roast – Beans roasted for a shorter time, producing brighter and more acidic flavors.

- Macchiato – Espresso “stained” with a small amount of milk or milk foam.
- Mocha – A latte with chocolate syrup or powder added.

- Pour-Over – A manual brewing method where hot water is slowly poured over coffee grounds in a filter.
- Processing – The method used to remove coffee beans from the cherry (washed, natural, honey, etc.).

- Robusta – A coffee species known for its strong, bitter taste and higher caffeine content than Arabica.
- Roast Level – The degree to which beans are roasted: light, medium, or dark.

- Single Origin – Coffee sourced from one specific region, farm, or country, highlighting unique flavors.
- Shot – A serving of espresso, usually about 30ml.

- Tamping – Compressing coffee grounds in the espresso portafilter before brewing.
- Turkish Coffee – A traditional unfiltered coffee made by boiling finely ground beans with sugar and cardamom in a cezve (pot).

- Washed Process – A processing method where the fruit is removed before drying, resulting in clean, bright flavors.

Glossary by Category

Coffee Beans & Varieties
  • Arabica – The most popular coffee species, known for smooth, mild flavors and aromatic notes.
  • Robusta – A hardier coffee species with higher caffeine and a stronger, more bitter taste.
  • Liberica – A rarer coffee species with unique fruity and floral notes.
  • Excelsa – A variant of Liberica, offering tart, fruity flavors.
  • Single Origin – Coffee sourced from one specific country, region, or farm.
  • Blend – A mix of beans from different origins, designed to balance flavors.
  • Washed (Wet) Process – Coffee cherries are pulped and washed before drying, producing clean, bright flavors.
  • Natural (Dry) Process – Coffee cherries are dried whole, giving fruity and heavy-bodied flavors.
  • Honey Process – A hybrid method where some fruit mucilage is left on beans during drying, producing sweet, syrupy notes.
  • Wet-Hulled – Common in Indonesia, beans are hulled while still wet, giving earthy, bold flavors.
  • Decaf – Coffee that has had most of its caffeine removed.
  • Light Roast – Retains original bean flavors; bright acidity, floral and fruity notes.
  • Medium Roast – Balanced flavor, acidity, and body.
  • Dark Roast – Bold, smoky, and bittersweet flavors.
  • First Crack – Audible popping sound signaling the beans are lightly roasted.
  • Second Crack – Second popping sound, indicating a darker roast stage.
  • Agtron Scale – A color scale used to measure roast level.
  • Espresso – Strong, concentrated coffee made by forcing hot water under pressure through fine grounds.
  • Drip Coffee – Coffee brewed by dripping hot water through grounds in a filter.
  • French Press – Immersion brewing method using a plunger to separate grounds.
  • Pour-Over – Manual brewing method where water is poured over grounds in a filter (e.g., V60, Kalita Wave).
  • AeroPress – A portable brewer using pressure for a clean, strong cup.
  • Chemex – A pour-over brewer with thick filters for clarity and smoothness.
  • Moka Pot – A stovetop brewer that makes strong, espresso-like coffee.
  • Syphon – A vacuum brewer that uses heat and pressure for a clean, theatrical brew.
  • Cold Brew – Coffee brewed with cold water over 12–24 hours, smooth and low-acid.
  • Turkish Coffee – Finely ground coffee boiled unfiltered with sugar and spices in a cezve.
  • Americano – Espresso diluted with hot water.
  • Cappuccino – Espresso with equal parts steamed milk and milk foam.
  • Latte – Espresso with steamed milk and light foam.
  • Flat White – Similar to a latte but with less foam and stronger espresso flavor.
  • Macchiato – Espresso “stained” with a touch of milk or foam.
  • Mocha – A latte with chocolate syrup or powder.
  • Cortado – Equal parts espresso and steamed milk.
  • Affogato – A scoop of vanilla gelato “drowned” in a shot of espresso.
  • Ristretto – A shorter, more concentrated shot of espresso.
  • Doppio – A double shot of espresso.
    Shot – A standard serving of espresso (about 30ml).
  • Acidity – Bright, tangy notes in coffee, not to be confused with sourness.
  • Body – The weight and texture of coffee on the palate.
  • Mouthfeel – How the coffee feels in your mouth (creamy, silky, dry).
  • Aftertaste – The lingering flavor after swallowing.
  • Balance – When acidity, body, and sweetness are well-proportioned.
  • Cupping – A professional tasting process used to evaluate coffee quality.
  • Burr Grinder – A grinder that crushes beans consistently, preferred over blade grinders.
  • Portafilter – The handle and basket used in espresso machines.
  • Group Head – The part of an espresso machine where water flows through the portafilter.
  • Steam Wand – A metal tube on espresso machines used to steam milk.
  • Tamper – A tool used to compress coffee grounds in the portafilter.
  • Knock Box – A container for discarding used espresso pucks.
  • Scale – Used to measure coffee and water for consistency.
  • Third Wave Coffee – A movement treating coffee as an artisanal product, emphasizing quality, sustainability, and direct trade.
  • Specialty Coffee – Coffee graded 80+ on a 100-point scale by the Specialty Coffee Association (SCA).
  • Direct Trade – Coffee purchased directly from farmers, ensuring transparency and fair pricing.
  • Fair Trade – A certification that ensures farmers are paid fairly and ethically.
    Micro-Lot – A small batch of coffee from a specific plot, known for unique flavors.
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