Coffee is one of the most complex and fascinating beverages in the world. From bean varieties to brewing methods, terminology in the coffee industry can be overwhelming. This glossary organizes key terms alphabetically, helping consumers, baristas, and enthusiasts navigate the rich vocabulary of coffee culture.
AeroPress
AeroPress is a portable coffee maker that uses air pressure to extract coffee quickly. It produces a strong, clean cup and is ideal for espresso-style drinks.
Americano
An Americano is made by adding hot water to espresso, producing a longer, lighter coffee while retaining espresso flavor.
Arabica and Robusta
Arabica (Coffea arabica) is mild and nuanced, while Robusta (Coffea canephora) is stronger, more bitter, and higher in caffeine.
Barista
A barista is a coffee professional trained in brewing, espresso extraction, milk steaming, and often latte art.
Blends
Coffee blends combine beans from different origins or roast levels to achieve consistent flavor, aroma, and body.
Bloom
Bloom refers to the release of gases from coffee grounds during brewing, improving extraction and flavor.
Cappuccino
Cappuccino is made with equal parts espresso, steamed milk, and foam, offering a creamy, balanced beverage.
Cold Brew
Cold brew is made by steeping coarse grounds in cold water for 12–24 hours, producing a smooth, low-acidity coffee.
Crema
Crema is the golden foam on espresso that indicates freshness and proper extraction, enhancing aroma and mouthfeel.
Cup Score
A cup score is a numeric evaluation (0–100) assessing coffee quality during cupping. Specialty coffees score 80 or above.
Decaf Coffee
Decaffeinated coffee has most caffeine removed but retains flavor and aroma.
Direct Trade
Direct trade involves purchasing beans directly from farmers, emphasizing quality, sustainability, and fair payment.
Espresso
Espresso is a concentrated coffee made by forcing hot water under pressure through finely ground beans.
Espresso Shot Pull
Pulling a shot refers to extracting espresso, controlling pressure, time, and grind for optimal flavor.
Fair Trade
Fair Trade certification ensures coffee farmers receive fair compensation while promoting sustainable practices.
Flat White
Originating in Australia/New Zealand, a flat white combines espresso with microfoam for a smooth, rich texture.
French Press
A French press immerses coffee grounds in hot water before pressing to separate liquid from grounds, yielding full-bodied coffee.
Green Coffee
Green coffee refers to raw, unroasted beans that are roasted to create the familiar brown coffee.
Honey Process
A processing method where some cherry mucilage remains during drying, producing balanced sweetness and body.
Iced Coffee
Iced coffee is brewed hot and cooled over ice. It retains brighter acidity compared to cold brew.
Latte
A latte combines espresso with steamed milk and a small layer of milk foam, creating a creamy, mild coffee.
Macchiato
A macchiato is espresso “stained” with a small amount of milk or foam, softening the intensity slightly.
Micro-Lot
Micro-lots are small, carefully managed batches of coffee highlighting exceptional flavor and quality.
Mocha
Mocha combines espresso, steamed milk, and chocolate, named after Yemen’s Mocha port and its historic coffee trade.
Natural Process
In the natural or dry process, cherries are dried whole before extracting beans, producing fruit-forward flavors.
Nitro Coffee
Nitro coffee is cold brew infused with nitrogen gas, creating a creamy texture and frothy appearance.
Pour-Over
Pour-over is a manual brewing method where hot water is poured over coffee grounds, emphasizing clarity and control.
Roast Date
The roast date indicates when coffee was roasted; freshness is critical as flavor diminishes over time.
Roast Levels: Light, Medium, Dark
Roast level determines flavor development: light preserves origin flavors, medium balances body, dark emphasizes chocolate/smoky notes.
Single-Origin
Single-origin coffee comes from one country, region, or farm, highlighting unique flavor characteristics.
Single-Origin Espresso
Espresso from a single origin showcases the distinct taste of one source instead of a blend.
Specialty Coffee
Specialty coffee scores 80+ points in cupping and emphasizes quality, traceability, and sustainable sourcing.
Terroir
Terroir refers to environmental factors—soil, altitude, climate—that influence coffee flavor.
Tasting Notes
Descriptors used to evaluate coffee’s flavor, aroma, and body, including chocolate, berry, floral, citrus, and nutty.
Washed Process
In the washed or wet process, cherry pulp is removed before drying, producing bright, clean flavors.