Whether you’re a coffee beginner or seasoned enthusiast, understanding coffee terminology helps you navigate menus, brewing methods, and conversations with baristas. Here’s your complete guide to essential coffee vocabulary.
Coffee Bean Terms
Arabica
The most popular coffee species, known for its smooth, complex flavors with notes of fruit and sugar. Arabica beans make up about 60-70% of world coffee production.
Robusta
A heartier coffee species with higher caffeine content and a stronger, more bitter taste. Often used in espresso blends and instant coffee.
Single Origin
Coffee sourced from one specific region, farm, or cooperative. Single origin coffees showcase the unique characteristics of their growing environment.
Blend
A combination of beans from different origins, roasts, or varieties, mixed to create a balanced and consistent flavor profile.
Green Coffee
Unroasted coffee beans in their raw state, before the roasting process that develops their flavor and aroma.
Roasting Terms
Light Roast
Beans roasted to an internal temperature of 356-401°F. Light roasts retain more origin characteristics, have higher acidity, and contain slightly more caffeine.
Medium Roast
Roasted to 410-428°F, offering a balance between origin flavors and roast character. Often described as smooth with moderate acidity.
Dark Roast
Beans roasted above 437°F, producing bold, smoky flavors with lower acidity. The roast character dominates over origin flavors.
First Crack
The audible popping sound during roasting when beans expand and release moisture. Occurs around 385°F and marks the beginning of light roast territory.
Second Crack
A second, quieter cracking sound during darker roasting when oils begin to emerge on the bean surface. Occurs around 435°F.
Brewing Methods
Espresso
A concentrated coffee brewing method that forces hot water through finely-ground coffee at high pressure (typically 9 bars), producing a rich, intense shot with crema on top.
Pour Over
A manual brewing method where hot water is slowly poured over coffee grounds in a filter, allowing gravity to extract flavors. Popular devices include Chemex and Hario V60.
French Press
An immersion brewing method where coarse coffee grounds steep in hot water, then are separated by pressing a metal mesh plunger. Produces a full-bodied cup.
Cold Brew
Coffee brewed with cold or room-temperature water over 12-24 hours. The slow extraction produces a smooth, less acidic concentrate.
Drip Coffee
Automated brewing where hot water drips through ground coffee into a carafe. The most common method in home and office settings.
Percolator
A brewing device that continuously cycles boiling water through coffee grounds. Popular in the mid-20th century but less common today.
AeroPress
A manual brewing device using air pressure to push water through coffee grounds. Known for producing clean, smooth coffee quickly.
Moka Pot
A stovetop brewer that passes boiling water pressurized by steam through ground coffee. Creates a strong, espresso-like brew.
Espresso Drink Terms
Shot
A single serving of espresso, typically 1 ounce (30ml) extracted over 25-30 seconds.
Crema
The golden-brown foam layer on top of a properly extracted espresso shot. Indicates freshness and proper extraction.
Ristretto
A “restricted” shot using less water than standard espresso, producing a more concentrated, sweeter taste.
Lungo
A “long” shot using more water, resulting in a larger, more bitter espresso.
Doppio
A double shot of espresso.
Americano
Espresso diluted with hot water, creating a strength similar to drip coffee but with espresso’s flavor profile.
Macchiato
Espresso “marked” with a small amount of steamed milk or foam.
Cortado
Equal parts espresso and warm steamed milk, with little to no foam.
Cappuccino
Equal parts espresso, steamed milk, and milk foam, traditionally served in a 6-ounce cup.
Latte
Espresso with a larger proportion of steamed milk and a thin layer of foam. Typically 8-12 ounces.
Flat White
Similar to a latte but with a higher coffee-to-milk ratio and microfoam (velvety textured milk) instead of froth.
Flavor and Tasting Terms
Acidity
The bright, tangy quality in coffee that provides liveliness. Not the same as sourness—good acidity is crisp and pleasant.
Body
The weight or thickness of coffee on your palate. Ranges from light and tea-like to heavy and syrupy.
Aroma
The smell of brewed coffee, which can reveal floral, fruity, nutty, or chocolate notes before you even taste it.
Finish
The aftertaste that lingers after swallowing. Can be clean, lingering, sweet, or bitter.
Cupping
The professional method of evaluating coffee by smelling and tasting samples, used by roasters and buyers worldwide.
Terroir
The environmental factors—soil, climate, altitude—that influence a coffee’s unique characteristics based on where it’s grown.
Processing Terms
Washed (Wet Process)
Coffee processing where the fruit is removed from the bean before drying. Produces cleaner, brighter flavors.
Natural (Dry Process)
The oldest processing method where coffee cherries dry whole before the fruit is removed. Creates fruitier, more complex flavors.
Honey Process
A hybrid method where some fruit mucilage remains on the bean during drying, creating sweetness and body.
Fermentation
The breakdown of sugars in coffee mucilage by microorganisms. Controlled fermentation can enhance flavor complexity.
Equipment Terms
Burr Grinder
A grinder using two revolving abrasive surfaces (burrs) to crush coffee beans consistently. Preferred over blade grinders for even extraction.
Tamper
A tool used to compress ground coffee evenly in an espresso portafilter before brewing.
Portafilter
The handled filter holder that attaches to an espresso machine and holds the coffee grounds during extraction.
Gooseneck Kettle
A kettle with a thin, curved spout that allows precise control over water flow during pour-over brewing.
Scale
A precision measuring device used to weigh coffee and water for consistent brewing ratios.
Industry Terms
Third Wave
The modern coffee movement focusing on high-quality beans, origin transparency, and artisanal preparation methods.
Fair Trade
A certification ensuring coffee farmers receive fair prices for their crops and work under ethical conditions.
Direct Trade
A sourcing model where roasters buy directly from farmers, often paying premium prices for quality beans.
Specialty Coffee
Coffee scoring 80 or above on a 100-point scale by certified tasters. Represents the top 3-5% of world coffee production.