Glossary
A
Açaí Berry: A flavour note sometimes found in coffee, especially in fruity or berry-forward profiles, reminiscent of the açaí fruit.
Acevedo: A region in Colombia known for producing high-quality coffee with distinct flavour profiles, often sought after in speciality coffee markets.
Acid-Washed: A method used to clean coffee equipment or beans using acid solutions to remove residues or contaminants.
Acidity Balance: Refers to the harmony between the acidic and other flavour components in coffee, contributing to a balanced taste profile.
Acidity: A tasting term used to describe the bright, tangy, or sharp taste of coffee, often a desirable characteristic in speciality coffee.
AeroPress: A manual coffee-making device that uses air pressure to brew coffee, known for its versatility and ability to produce different flavour profiles.
Affogato: An Italian dessert in which a shot of hot espresso is poured over a scoop of vanilla ice cream or gelato.
Aftertaste: The lingering flavour that remains in the mouth after drinking coffee, which can be pleasant or unpleasant depending on the coffee’s quality.
Aged Coffee: Coffee that has been intentionally aged under controlled conditions, developing unique flavours such as spiciness or woodiness over time.
Agronomy: The science of cultivating coffee plants, including soil management, crop rotation, and other agricultural practices that impact coffee quality.
Agtron: A device used to measure the colour of roasted coffee beans, indicating the degree of roast.
Alkaline: Refers to a taste in coffee that can be slightly bitter, often associated with over-extraction or poor water quality.
Alliaceous: Describes a coffee flavour profile that has a hint of garlic or onion-like taste, typically considered a defect.
Altitude: Refers to the height at which coffee is grown; higher altitudes often produce beans with more complex flavours.
Amaretto: An almond-flavoured liqueur often used in coffee drinks, especially in Italian coffee cocktails like the Amaretto Coffee.
Americano: A type of coffee made by diluting a shot of espresso with hot water, resulting in a drink similar in strength to drip coffee but with a different flavour profile.
Ampoule: A sealed glass capsule used to store concentrated coffee extracts or flavours, often used in professional tasting or culinary applications.
Anaerobic Fermentation: A coffee processing method where beans are fermented in a sealed, oxygen-free environment, often leading to unique and intense flavour profiles.
Angostura: A type of bitter flavour sometimes used in coffee cocktails, originating from Angostura bark.
Antioxidants: Compounds found in coffee that help neutralise free radicals in the body, contributing to health benefits.
Arabica: A type of coffee bean known for its smooth, mild flavour and lower caffeine content compared to Robusta.
Arabusta: A hybrid of Arabica and Robusta coffee plants, combining traits of both species, including flavour and disease resistance.
Ardi: A term referring to a particular coffee variety from Ethiopia, known for its fruity and floral flavour notes.
Aroma Wheel: A tool used by coffee professionals to categorise and identify different aroma notes in coffee, aiding in sensory evaluation.
Aroma: The smell of brewed coffee, which can provide insights into the coffee's flavour profile, such as floral, fruity, or nutty scents.
Artisan Roasting: A coffee roasting approach focused on small batches and precise control to highlight the best qualities of the beans.
Ascorbic Acid: A type of acid found in coffee, contributing to its overall acidity and brightness.
Aseptic Packaging: A packaging method used to extend the shelf life of coffee by creating a sterile environment within the package.
Aseptic Processing: A technique where coffee is processed in a sterile environment to prevent contamination and extend freshness.
Astringency: A dry, puckering mouthfeel sometimes found in coffee, often caused by certain compounds in the beans or improper brewing methods.
Attenuation: Refers to the reduction in coffee's flavour strength or aroma over time, often due to exposure to air or light.
Auto Drip: A common method of brewing coffee where water is automatically heated and dripped over ground coffee, typically using a machine.
Auto Frother: A device or feature in coffee machines that automatically froths milk for lattes, cappuccinos, and other milk-based drinks.
Autolysis: A process in coffee fermentation where enzymes break down the cells of the coffee cherry, impacting flavour development.
Avena: Spanish for “oat,” referring to oat milk, which is commonly used as a dairy alternative in coffee drinks.
Axil Coffee: A term associated with a popular coffee roaster or café known for high-quality speciality coffee.
Azimuth: A term sometimes used in coffee roasting or extraction to describe the angle or direction of a particular process, though less common in general coffee lexicon.
Azote: The French term for nitrogen, sometimes used in coffee packaging to preserve freshness by replacing oxygen in sealed bags.
B
Balance: A term used to describe a coffee that has a harmonious blend of acidity, sweetness, and bitterness, with no single characteristic overpowering the others.
Bali: A region in Indonesia known for producing coffee with unique flavour profiles, often characterised by earthy and spicy notes.
Balsa: A light and porous wood sometimes used in the construction of coffee drying beds or other coffee processing equipment.
Barista: A person who prepares and serves coffee, especially espresso-based drinks, in a café or coffee shop.
Barista Hustle: A popular online platform offering training, resources, and courses for professional baristas, focusing on coffee brewing techniques and café management.
Batch Brew: A method of brewing coffee in large quantities, typically using a drip coffee machine in cafés to serve multiple customers efficiently.
Battery Acid: A slang term sometimes used to describe overly acidic or sour coffee, often a result of under-extraction or poor brewing technique.
Bean Belt: The region around the world between the Tropics of Cancer and Capricorn where coffee is grown, encompassing areas with optimal conditions for coffee cultivation.
Bean to Cup: Refers to a process or machine where coffee beans are ground and brewed fresh, ensuring maximum flavour and freshness in each cup.
Bean Hopper: The container on a coffee grinder or bean-to-cup machine that holds whole coffee beans before they are ground.
Beni: A coffee variety from Bolivia, often sought after for its unique flavour profiles and limited production.
Bergamot: A flavour note found in some coffees, reminiscent of the citrusy taste of bergamot oranges, often associated with Earl Grey tea.
Bifurcation: A term occasionally used in coffee processing to describe the separation or division of coffee beans or cherries during sorting or grading.
Biodynamic: A method of farming that involves holistic and ecological practices, sometimes used in coffee cultivation to enhance the health of the soil and plants.
Bitter: A basic taste in coffee that can result from dark roasting or over-extraction, though some bitterness is often desirable in balance with other flavours.
Black Coffee: Coffee served without milk, cream, or sweeteners, allowing the drinker to taste the full profile of the coffee itself.
Blade Grinder: A type of coffee grinder that uses rotating blades to chop coffee beans into smaller pieces, generally less consistent than burr grinders.
Blend: A combination of different coffee beans, often from various regions or varietals, mixed together to create a balanced and unique flavour profile.
Bloom: The initial release of carbon dioxide from coffee grounds when hot water first touches them, causing the grounds to expand and "bloom" during brewing.
Blue Mountain: A highly prized coffee variety grown in the Blue Mountains of Jamaica, known for its mild flavour, bright acidity, and smooth body.
Body: A term used to describe the weight or thickness of coffee on the palate, with body ranging from light to full depending on the coffee and brewing method.
Bourbon: A variety of Arabica coffee known for its sweet, complex flavours, originally from the island of Bourbon (now Réunion) and widely grown in Latin America and Africa.
Brazil: The largest coffee-producing country in the world, known for its wide variety of coffee beans, often characterised by nutty, chocolatey flavours.
Brew Ratio: The proportion of coffee to water used in brewing, a crucial factor in determining the strength and flavour of the final cup.
Brew Time: The duration that coffee grounds are in contact with water during brewing, affecting the extraction and final taste of the coffee.
Brew Temperature: The temperature of the water used during brewing, which significantly impacts the extraction process and flavour of the coffee.
Brewed Coffee: Coffee that has been brewed by any method, such as drip, pour-over, or French press, as opposed to espresso or instant coffee.
Brioche: A flavour note sometimes found in coffee, reminiscent of the sweet, buttery taste of brioche bread.
Briny: A tasting term used to describe coffee that has a salty or savoury flavour, often considered a defect unless balanced with other characteristics.
Brown Sugar: A flavour note in coffee, indicating a sweet, caramel-like taste that can be a natural characteristic of the beans or developed during roasting.
Brugnetti: A brand known for producing espresso machines, particularly popular in professional settings.
Bruine: A French term meaning "brown," sometimes used to describe the colour of roasted coffee beans.
Buna: The term for coffee in Ethiopia, often used to refer to the traditional coffee ceremony that is an integral part of Ethiopian culture.
Burr Grinder: A type of coffee grinder that uses two revolving abrasive surfaces (burrs) to grind coffee beans to a uniform size, preferred for its consistency over blade grinders.
Butter: A tasting note in coffee describing a rich, creamy mouthfeel or flavour, often associated with certain types of beans or roasting styles.
Butterfat: The fatty component of milk, sometimes discussed in relation to how different milk types affect the texture and flavour of milk-based coffee drinks.
Butterscotch: A sweet flavour note in coffee, reminiscent of the creamy, caramel-like taste of butterscotch candy.
Bypass: A brewing technique or feature on some coffee machines that allows a portion of water to bypass the coffee grounds, adjusting the strength of the brew without affecting the volume
C
Caffeine: A natural stimulant found in coffee, responsible for its energising effects.
Canephora: The scientific name for the Robusta coffee species, known for its high caffeine content and stronger, more bitter flavour compared to Arabica.
Cappuccino: A popular Italian coffee drink made with equal parts espresso, steamed milk, and milk foam, often topped with cocoa powder or cinnamon.
Caramelisation: The process of sugar molecules breaking down and browning during roasting, contributing to the coffee's flavour profile.
Carbonic Maceration: A coffee processing method borrowed from winemaking, where whole coffee cherries ferment in a carbon dioxide-rich environment, enhancing fruity and complex flavours.
Carajillo: A Spanish coffee drink made by mixing coffee with brandy or another spirit, often served as an after-dinner drink.
Cardamom Coffee: A coffee drink flavoured with ground cardamom, popular in Middle Eastern and South Asian cultures.
Castillo: A coffee varietal developed in Colombia, known for its resistance to coffee leaf rust and good cup quality.
Catimor: A hybrid coffee varietal that combines traits from Timor and Caturra, known for its disease resistance and high yield.
Catuai: A coffee varietal developed from a hybrid of Mundo Novo and Caturra, known for its compact size and good yield.
Caturra: A natural mutation of Bourbon coffee, smaller in stature and often producing a bright, acidic cup.
Ceramic Burrs: The abrasive surfaces in some burr grinders made of ceramic, known for their durability and ability to stay sharp longer than metal burrs.
Chemex: A manual pour-over coffee maker known for its hourglass shape and use of thick, paper filters, producing a clean and bright cup of coffee.
Cherry: The fruit of the coffee plant, which contains the coffee beans; it must be processed to remove the outer layers before the beans can be roasted.
Chicory Coffee: A coffee substitute or additive made from the roasted roots of the chicory plant, commonly used in New Orleans-style coffee.
Chocolate Notes: A flavour profile in coffee where the taste resembles chocolate, often found in beans from regions like Brazil or Colombia.
Cinnamon Roast: A light roast level where the beans are removed from the roaster just as the first crack begins, resulting in a mild flavour.
Civet Coffee: Also known as Kopi Luwak, this coffee is made from beans that have been eaten and excreted by civet cats, known for its unique fermentation process.
Clarity: A term used to describe the cleanness and distinctiveness of flavours in a cup of coffee, often associated with high-quality, well-brewed coffee.
Clean Cup: A tasting term indicating that a coffee has no off-flavours or defects, and the flavours are well-balanced and distinct.
Climate: Refers to the environmental conditions in which coffee is grown, including temperature, rainfall, and altitude, all of which affect the flavour of the coffee.
Cold Brew: A method of brewing coffee by steeping coarsely ground beans in cold water for an extended period, typically 12-24 hours, resulting in a smooth, less acidic drink.
Colombian Coffee: Coffee that is grown in Colombia, known for its well-balanced flavour profile with notes of caramel, nuts, and chocolate.
Complexity: A term used to describe coffee that has multiple layers of flavour, aroma, and aftertaste, often considered a sign of high quality.
Conical Burrs: The cone-shaped burrs in a grinder that crush coffee beans to a consistent size, preferred for their efficiency and even grind.
Continental Roast: A medium-dark roast where the beans are taken just beyond the second crack, producing a stronger, more intense flavour without the oiliness of darker roasts.
Cortado: A Spanish coffee drink made with equal parts espresso and steamed milk, usually served in a small glass and known for its smooth, balanced flavour.
Crema: The golden, foamy layer on top of a well-pulled espresso shot, indicating good extraction and quality.
Crop Year: The year in which a coffee harvest was completed, which can affect the freshness and availability of the beans.
Cupping: A method used by coffee professionals to evaluate the flavour, aroma, and quality of coffee beans by brewing and tasting them in a standardised way.
Cup of Excellence: A prestigious competition that selects the best coffees from a particular country each year, with winning coffees often auctioned at high prices.
D
Dark Roast: A roast level where coffee beans are roasted until they are dark brown, often producing a bold, robust flavour with less acidity.
Daterra: A well-known coffee farm in Brazil, recognised for its innovative and sustainable farming practices, producing high-quality coffee beans.
Decaf: Coffee that has had most of its caffeine removed, typically through chemical processes or water-based methods like the Swiss Water Process.
Decanting: The process of carefully pouring brewed coffee from one vessel to another, often used to separate the coffee from sediment.
Defects: Imperfections in coffee beans, such as insect damage, mould, or unripe cherries, which can negatively affect the flavour of the coffee.
Degassing: The process by which freshly roasted coffee beans release carbon dioxide gas, which occurs naturally after roasting and can affect the flavour if not allowed to dissipate before brewing.
Dehulling: The process of removing the parchment layer from coffee beans after they have been dried, usually done mechanically in a dry mill.
Delayed Drying: A processing method where the drying of coffee cherries is intentionally slowed down to enhance flavour development, often resulting in more complex and nuanced coffee.
Demucilaging: The process of removing the mucilage (a sticky layer) from coffee beans after they have been fermented, often done by washing or mechanical means.
Density Altitude: The altitude at which coffee is grown, which affects the density of the beans; higher altitudes generally produce denser, higher-quality beans.
Density Sorting: A process in coffee milling where beans are separated by density, often using water or air, to ensure uniformity in roasting and quality.
Density: Refers to the mass of a coffee bean relative to its volume, with higher density beans typically being of higher quality and better suited to certain roasting profiles.
Diatomaceous Earth: A natural product used in coffee filtration systems to remove fine particles, known for its effectiveness in producing a clean cup.
Dimpling: A defect in coffee beans where small dimples or indentations are present, often caused by poor processing or environmental factors.
Direct Trade Coffee: Coffee sourced directly from farmers without intermediaries, fostering better relationships and often resulting in higher quality and more equitable practices.
Direct Trade: A sourcing method where coffee roasters purchase beans directly from farmers, often resulting in better prices for the farmers and more transparency in the supply chain.
Disco Espresso: A slang term sometimes used to describe espresso with a particularly vibrant and lively flavour profile, often with bright acidity and sweetness.
Doppio: The Italian term for a double shot of espresso, commonly used in coffee shops to indicate a stronger espresso drink.
Dose: The amount of ground coffee used to make an espresso shot, typically measured in grams.
Doser: A compartment in a grinder that collects ground coffee before it is dispensed, allowing the barista to control the amount of coffee used for each shot.
Double Shot: A serving of espresso made with twice the amount of coffee grounds, producing a stronger, more intense flavour.
Drip Coffee: A common method of brewing coffee where hot water is poured over ground coffee in a filter, allowing the liquid to drip into a carafe below.
Drip Grind: A medium-coarse grind size that is typically used for drip coffee makers, ensuring proper extraction during brewing.
Drum Roaster: A type of coffee roaster that uses a rotating drum to roast the beans, providing even heat distribution and consistent results.
Drupe: The botanical term for the type of fruit that coffee beans come from, which is a fleshy fruit with a stone or pit inside (the coffee bean).
Dry Aroma: The smell of coffee grounds before they are brewed, often providing an indication of the coffee's flavour profile.
Dry Mill: A facility where coffee beans are processed after they have been dried, including hulling, sorting, grading, and packaging.
Dry Process: Also known as natural processing, a method where coffee cherries are dried in the sun with the fruit still intact, leading to a fruitier, more complex flavour profile.
Drying Beds: Elevated platforms used to dry coffee cherries or beans in the sun, allowing for better airflow and more consistent drying.
Drying Patio: A large, flat surface, often made of concrete or brick, where coffee cherries or beans are spread out to dry in the sun.
Dull: A tasting term used to describe coffee that lacks brightness or liveliness, often indicating stale or poorly roasted beans.
Dust: A very fine grind of coffee, often used in traditional Turkish coffee or as a byproduct of grinding.
Dutch Coffee: A method of cold brewing coffee that originated in the Netherlands, where cold water is slowly dripped through coffee grounds over several hours.
Dynamic Brew: A term sometimes used to describe brewing methods that involve a high degree of control and variability, such as adjusting brew time or water temperature.
E
E61 Grouphead: A common design for espresso machine groupheads, named after the Faema E61 machine, known for its stable temperature and reliable performance.
Earthy: A tasting note often found in coffee, particularly from regions like Sumatra, which can include flavours reminiscent of soil, wet leaves, or forest floor.
EcoPulper: A machine used in coffee processing that removes the coffee cherry pulp with minimal water usage, promoting more sustainable coffee production.
Ecuadorian Coffee: Coffee grown in Ecuador, known for its bright acidity, fruity notes, and sometimes floral or nutty flavours.
Electric Grinder: A coffee grinder powered by electricity, which can offer more consistent grinding compared to manual grinders.
Elevation: The height above sea level at which coffee is grown; higher elevations often result in beans with more complex and desirable flavours.
Elongated Bean: A coffee bean shape, often associated with certain varietals like Maragogipe, which can have different roasting characteristics.
Energy Efficiency: Refers to the amount of energy consumed in the production, processing, and brewing of coffee, with a focus on reducing waste and improving sustainability.
Environmental Impact: Refers to the effects that coffee cultivation, processing, and consumption have on the environment, with a focus on sustainability and reducing negative effects.
Enzymatic Process: A coffee processing technique that uses enzymes to break down the mucilage on coffee beans, sometimes used to enhance specific flavour characteristics.
Enzymatic: A term used to describe certain flavour characteristics in coffee that result from enzymatic reactions during processing, often leading to fruity or floral notes.
Ergonomic Handle: A handle design on coffee tools or equipment intended to reduce strain and improve comfort during use, particularly important for baristas.
Ergonomic Tamper: A tool used in espresso preparation designed to compact coffee grounds evenly in the portafilter, often shaped for comfortable use.
Espresso Blend: A blend of coffee beans specifically selected and roasted to produce a balanced, flavourful espresso.
Espresso Grind: A very fine grind of coffee, suitable for use in espresso machines where water passes through the grounds quickly under pressure.
Espresso Machine: A machine designed specifically to brew espresso, using pressure to extract coffee from finely-ground beans.
Espresso Roast: A roast level intended to enhance the flavours desirable in espresso, typically darker than drip coffee roasts but can vary in darkness.
Espresso Shot: A single serving of espresso, typically around 30ml, known for its strong, concentrated flavour.
Espresso: A concentrated form of coffee brewed by forcing hot water under pressure through finely-ground coffee, known for its rich flavour and thick crema.
Estate Coffee: Coffee that is grown on a single farm or estate, often highlighting the unique characteristics of that specific location.
Estate: A term used to describe a coffee farm that often produces coffee under specific and controlled conditions, which can influence the flavour profile of the beans.
Ethiopian Coffee: Coffee grown in Ethiopia, often praised for its bright acidity, fruity and floral notes, and complex flavour profiles.
Ethiopian Heirloom: A term often used to describe a variety of indigenous coffee plants in Ethiopia, known for their diverse and unique flavour profiles.
Ethiopian Yirgacheffe: A specific region in Ethiopia known for producing coffee with distinctive floral, citrusy, and tea-like flavours.
Ethyl Acetate: A natural compound sometimes used in the decaffeination process, particularly in the "natural" or "sugarcane" decaf method, which preserves more of the coffee's flavour.
European Preparation (EP): A grading standard for coffee beans where defective beans are removed by hand, resulting in a higher-quality product.
Even Extraction: The ideal scenario in brewing where water extracts flavour uniformly from all the coffee grounds, preventing over-extraction or under-extraction.
Even Roast: A roasting process where the coffee beans are uniformly roasted to ensure consistent flavour throughout the batch.
Exothermic Reaction: The heat-producing reaction that occurs during coffee roasting, particularly noticeable in the later stages of roasting.
Experimental Fermentation: A method in coffee processing where different fermentation techniques are tested to produce unique and complex flavours in the beans.
Extended Fermentation: A coffee processing method where the fermentation period is lengthened to develop unique or intense flavours in the beans.
Extraction Time: The duration it takes to brew a coffee, particularly relevant in espresso, where the time affects the strength and flavour of the shot.
Extraction Yield: The percentage of coffee solubles extracted during brewing, with an ideal yield balancing flavour and strength.
Extraction: The process of dissolving the flavours and compounds from coffee grounds into water, which can be controlled to achieve the desired strength and flavour in the final cup.
F
Fair Trade: A certification that ensures coffee farmers are paid fairly and work in safe conditions, promoting sustainable practices.
Fairtrade Premium: An additional amount paid on top of the Fairtrade price, used to invest in community and business development for coffee farmers.
Fatty Acids: Compounds in coffee that contribute to body and mouthfeel, affecting the texture and richness of the brew.
Fermentation: A natural process where coffee cherries undergo microbial activity to develop flavours during processing.
Fermenty: A term used to describe a coffee that has undergone excessive fermentation, resulting in off-flavours.
Field Blend: A coffee blend consisting of different varieties grown together on the same farm, often processed and roasted together.
Filter Coffee: A brewing method where hot water passes through coffee grounds held in a filter, commonly used in drip machines.
Filter: A device used to separate coffee grounds from liquid, typically made of paper or metal, ensuring a clean cup of coffee.
Final Brew Temperature: The temperature of coffee after it has finished brewing, influencing the taste and mouthfeel.
Finca Bourbon: A specific variety of coffee grown on farms, known for its balanced flavour and smooth body.
Finca: Spanish term for a coffee farm or estate, commonly used in Latin America.
Fine Robusta: A high-quality variety of Robusta coffee, known for its strong flavour and higher caffeine content.
Fineness: The size of coffee grounds, which can affect extraction time and flavour; fine grounds are typically used for espresso.
First Crack: The initial popping sound during coffee roasting, indicating the beans have reached a certain temperature and are beginning to expand.
Flaring: The uneven expansion of coffee beans during roasting, which can lead to inconsistent flavour.
Flat Burr Grinder: A type of coffee grinder with flat, disk-shaped burrs that crush coffee beans into uniform particles, ideal for consistent grinding.
Flat Tamper: A tool used to evenly compress coffee grounds in an espresso machine, ensuring consistent extraction.
Flat White: A coffee drink made with a shot of espresso and steamed milk, with a smooth, velvety texture.
Flat: A term describing coffee that lacks flavour, complexity, or acidity, often due to poor brewing or stale beans.
Flavour Complexity: The range of distinct and interwoven flavours found in a coffee, contributing to its overall character.
Flavour Notes: The distinct tastes or aromas found in coffee, such as fruity, nutty, or chocolatey, which are influenced by origin and processing.
Flavour Wheel: A tool used to identify and describe the various flavours and aromas present in coffee.
Floater: A defective coffee bean that floats during the wet processing stage, usually indicating lower quality.
Floral: A flavour or aroma descriptor in coffee that suggests the presence of flower-like notes, such as jasmine or lavender.
Fractional Freezing: A technique used in cold brew coffee to concentrate flavours by partially freezing and removing ice.
Fractionation: A technique used to separate coffee compounds based on their solubility, used in advanced brewing and processing methods.
Fragrance: The smell of freshly ground coffee, typically assessed before brewing to gauge the potential flavour profile.
Frappé: A cold, blended coffee drink often made with instant coffee, ice, and milk or cream, popular in Greece.
Freezing: A method to preserve coffee beans by storing them in a freezer, extending freshness.
French Press: A manual coffee brewing method where coffee grounds are steeped in hot water and then separated using a plunger with a metal filter.
French Roast: A dark roast level where beans are roasted to a deep brown, producing a bold, smoky flavour.
Freshness: The state of coffee being recently roasted or ground, typically leading to better flavour and aroma.
Frothing: The process of creating foamed milk by aerating it, commonly used in lattes and cappuccinos.
Fructose: A type of sugar found naturally in coffee, contributing to its sweetness.
Fruit Pulp: The outer layer of the coffee cherry, removed during processing, sometimes used as a natural sweetener or fertilizer.
Fruitiness: A characteristic in coffee flavour profiles that resembles the taste of fresh fruits, often found in lighter roasts.
Full City Roast: A medium-dark roast level where the beans are roasted just after the first crack, balancing acidity and sweetness.
Fully Washed: A coffee processing method where the fruit is removed from the bean using water, resulting in a cleaner, brighter flavour.
Fungus: Microorganisms that can affect coffee plants, often leading to diseases like coffee leaf rust, impacting yield and quality.
G
Galão: A Portuguese coffee drink made by combining espresso with foamed milk, similar to a latte.
Gas Chromatography: A scientific method used to analyse the volatile compounds in coffee, helping to identify its aroma profile.
Gas Flush Packaging: A method of preserving coffee freshness by removing oxygen from the packaging and replacing it with an inert gas like nitrogen.
Gentle Roasting: A slow roasting process aimed at preserving the delicate flavours and aromas of specialty coffee beans.
Germination: The process in which a coffee seed sprouts and begins to grow into a coffee plant.
Gesha (or Geisha): A rare and highly sought-after coffee variety known for its unique floral and jasmine-like flavour profile.
Giling Basah: A traditional wet-hulling method used in Indonesia to process coffee beans, resulting in a unique flavour profile.
Giling Sangrai: An Indonesian term for dry hulling, where coffee beans are processed and dried before hulling.
Global Coffee Trade: The international exchange of coffee beans, connecting producers in coffee-growing regions with consumers worldwide.
Glossary: A list of terms and their definitions, often used to help people understand specialised vocabulary.
Glossy Roast: A term describing coffee beans that appear shiny due to the release of oils during roasting, often associated with darker roasts.
Glycerides: Fatty acids found in coffee oil that contribute to the texture and mouthfeel of the coffee.
Golden Cup: A term used to describe the ideal balance of flavour, strength, and extraction in a brewed cup of coffee.
Golden Ratio: The ideal coffee-to-water ratio for brewing, often cited as 1:15 or 1:18, depending on brewing method and preference.
Goma: A defect in green coffee beans characterized by a sticky or gummy texture, often caused by improper processing.
Gourmet Blend: A mix of high-quality coffee beans from different origins to create a specific flavour profile.
Gourmet Coffee: High-quality coffee beans that are carefully selected, often with unique flavours and origins.
Grading: The process of evaluating coffee beans based on size, shape, and defects to determine their quality before roasting.
Grafting: A horticultural technique used to join parts of two plants together, often used in coffee farming to improve plant resilience.
Grassy: A tasting note in coffee that indicates an undesirable flavour resembling fresh grass or herbs.
Gravity Brew: A coffee brewing method that relies on gravity to pass water through coffee grounds, such as drip coffee makers.
Gravity Drip: A manual coffee brewing method that uses gravity to pull water through coffee grounds, typically in devices like the Chemex.
Green Bean Defect: Any imperfection in unroasted coffee beans that can affect the quality of the final roasted coffee.
Green Coffee Auctions: Public sales where buyers bid on lots of green coffee, often used in specialty coffee markets.
Green Coffee Storage: The method and conditions under which unroasted coffee beans are stored to maintain freshness and quality.
Green Coffee: Unroasted coffee beans that are processed and dried but have yet to be roasted.
Grind Retention: The amount of ground coffee left inside a grinder after grinding, which can impact the freshness of the next brew.
Grind Size: The level of coarseness or fineness to which coffee beans are ground, influencing extraction and brew strength.
Grinder Calibration: The process of adjusting a coffee grinder to achieve the desired grind size for different brewing methods.
Grinding Burrs: The parts of a coffee grinder responsible for crushing the beans into a consistent grind size.
Grounds: Coffee beans that have been ground into small particles for brewing.
Group Dosing: The practice of measuring and distributing coffee grounds into multiple portafilters in a café setting.
Grouphead: The part of an espresso machine where the portafilter is attached, allowing water to flow through the coffee grounds.
Growth Cycle: The stages of development that a coffee plant undergoes from seedling to maturity.
Guatemala Coffee: Coffee beans from Guatemala, known for their rich, full-bodied flavour with chocolate and fruity notes.
Guatemalan Huehuetenango: A specific coffee-growing region in Guatemala known for producing coffee with bright acidity and fruity notes.
Guji: A region in Ethiopia known for producing high-quality coffee with fruity and floral notes.
Gyokuro Coffee: A term mistakenly used to describe a type of green tea, not related to coffee; sometimes confused due to its deep green colour.
H
Hacienda Esmeralda: A renowned coffee farm in Panama famous for producing high-quality Gesha (Geisha) coffee.
Hacienda: A Spanish term for an estate or plantation, often used to describe large coffee farms in Latin America.
Half City Roast: A light to medium roast level that stops just before the first crack, preserving more of the coffee's original flavours.
Half-Caff: A blend of regular and decaffeinated coffee, offering a lower caffeine content than regular coffee.
Hand Grinder: A manual coffee grinder operated by hand, typically using burrs to achieve a consistent grind size.
Hand Pulping: The manual process of removing the outer skin and some pulp from coffee cherries during processing.
Handpicking: The manual process of selecting and picking only ripe coffee cherries, often associated with higher quality coffee.
Hard Bean: Coffee grown at high altitudes with a dense structure, often resulting in more pronounced flavours after roasting.
Hario V60: A popular manual pour-over coffee dripper known for its cone shape and spiral ridges, promoting even extraction.
Harmonisation: The process of blending different coffee beans or lots to achieve a consistent and balanced flavour profile.
Harvesting: The process of picking ripe coffee cherries from the coffee plant, which can be done manually or mechanically.
Heart of the Roast: The stage in coffee roasting where the beans develop their core flavours, typically occurring after the first crack.
Heat Exchanger: A component in espresso machines that heats water to brewing temperature while keeping it separate from steam-producing water.
Heat Gun Roasting: A home roasting method where green coffee beans are roasted using a heat gun, providing control over the roasting process.
Heavy Body: A coffee tasting term describing a rich, thick, and full mouthfeel.
Heirloom Varieties: Traditional coffee plant varieties that have been preserved over generations for their unique characteristics.
Heritage Coffee: Coffee varieties that have been preserved for their historical significance and unique genetic traits.
Hermetic Storage: A method of storing green coffee beans in airtight conditions to prevent moisture and pest damage.
High Altitude Coffee: Coffee grown at higher elevations, often resulting in denser beans with brighter acidity and complex flavours.
High-Density Coffee: Coffee beans that are more compact due to being grown at higher altitudes, often associated with higher quality.
High-Pressure Extraction: The process used in espresso brewing, where hot water is forced through finely-ground coffee at high pressure to extract flavours.
High-Quality Coffee: Coffee that is carefully sourced, processed, and roasted to meet rigorous standards, often resulting in superior taste.
Holistic Farming: An approach to coffee farming that considers the entire ecosystem, promoting sustainability and biodiversity.
Home Roasting: The practice of roasting green coffee beans at home using small-scale equipment.
Honduran SHG: "Strictly High Grown" coffee from Honduras, indicating beans grown at elevations above 1,200 meters, resulting in denser and more flavourful coffee.
Honduras Coffee: Coffee beans from Honduras, known for their mild flavour with fruity and nutty notes.
Honey Processing: A coffee processing method where some mucilage is left on the beans during drying, resulting in a sweeter, more complex flavour.
Honey Sweetness: A tasting note in coffee that suggests a natural, honey-like sweetness.
Hopper: The container on top of a coffee grinder that holds coffee beans before they are ground.
Hot Air Roasting: A method of roasting coffee beans using a stream of hot air, resulting in even roasting and consistent flavours.
Hot Bloom: The initial stage in brewing where hot water is poured over coffee grounds to release carbon dioxide and enhance flavour extraction.
Hot Brew: A method of brewing coffee using hot water, as opposed to cold brew methods.
House Blend: A signature blend of coffee beans created by a café or roaster, often designed to have a balanced flavour profile.
Huehuetenango: A coffee-growing region in Guatemala known for producing beans with bright acidity and fruity, floral notes.
Hulling Machine: A machine used to remove the outer husk or parchment layer from dried coffee cherries, preparing them for further processing.
Hulling: The process of removing the outer husk or parchment layer from dried coffee cherries to obtain green coffee beans.
Humidity Control: The practice of maintaining optimal moisture levels in green coffee beans to preserve their quality during storage.
Husk: The outer layer of the coffee cherry, removed during processing.
Hybrid Arabica: A coffee variety that is a cross between Arabica and other species, combining desirable traits like flavour and disease resistance.
Hybrid Coffee: A coffee plant that is a cross between two different species or varieties, often developed for disease resistance or yield improvement.
Hybrid Vigour: The increased growth and productivity seen in hybrid coffee plants compared to their parent plants.
I
Ibrik: A small pot used for brewing Turkish coffee, traditionally made from brass or copper.
Ice Drip Coffee: A cold brew method where ice melts slowly over coffee grounds, producing a smooth, concentrated coffee.
Iced Coffee: Coffee that is brewed hot and then chilled, often served over ice.
Iced Latte: A cold coffee drink made with espresso and chilled milk, often served over ice.
Ideal Extraction: The process of achieving the perfect balance of flavour compounds from coffee grounds, resulting in a well-rounded brew.
Immersion Brewing: A brewing method where coffee grounds are fully submerged in water for a period of time, such as in French press or cold brew.
Immersion Time: The period during which coffee grounds are steeped in water in immersion brewing methods, affecting the final brew strength.
In-Country Roasting: The practice of roasting coffee beans in the same country where they were grown, often to ensure freshness and support local economies.
In-Cup Aroma: The smell of brewed coffee as it is experienced directly from the cup, influencing overall flavour perception.
In-Cup Score: A numerical rating given to coffee based on its flavour, aroma, acidity, body, and other attributes during a cupping session.
In-House Roasting: The practice of roasting coffee beans on-site at a café or coffee shop, allowing for greater control over freshness and flavour.
In-Situ Processing: The processing of coffee cherries directly at the farm where they were harvested, often leading to fresher, higher-quality beans.
In-Wall Grinder: A built-in coffee grinder installed directly into a wall, often used in commercial settings to save space.
Inclined Plane Sorter: A device used to separate coffee beans by size and weight, often part of the post-harvest processing equipment.
Inconsistent Grind: A grind size that varies, often leading to uneven extraction and unpredictable coffee flavours.
Indian Coffee: Coffee beans from India, typically known for their mild acidity and full body with spicy and nutty notes.
Indian Monsooned Coffee: Coffee beans exposed to monsoon winds, developing a distinct earthy flavour and reduced acidity.
Indigenous Coffee Varieties: Coffee plant varieties native to specific regions, often prized for their unique flavours and cultural significance.
Indonesian Coffee: Coffee beans from Indonesia, known for their earthy, spicy, and full-bodied flavour profiles.
Industrial Coffee: Mass-produced coffee that prioritizes high yield and uniformity over flavour complexity, often used in large-scale commercial settings.
Inefficient Brewing: A term describing a brewing process that fails to extract the desired flavours from coffee grounds, often due to incorrect grind size or water temperature.
Infrared Roaster: A type of coffee roaster that uses infrared heat to roast beans, offering precise control over roasting profiles.
Infusion Time: The amount of time coffee grounds are in contact with water during the brewing process, influencing flavour extraction.
Inlet Water: The water that enters a coffee brewing machine, essential for consistent quality if properly filtered and temperature-controlled.
Instant Coffee: Dehydrated coffee that can be quickly reconstituted with hot water, often considered less flavourful than freshly brewed coffee.
Intelligentsia Coffee: A well-known specialty coffee brand, often associated with high-quality beans and innovative roasting techniques.
Intensity Scale: A rating system used by some coffee brands to indicate the strength of their coffee, often on a scale from 1 to 10.
Intensity: A term used to describe the strength or concentration of flavours in a coffee, often associated with darker roasts or espresso.
Intermediate Moisture Content: The moisture level of green coffee beans between harvesting and final drying, critical for maintaining bean quality.
Internal Temperature: The temperature inside coffee beans during roasting, which affects the development of flavours and roast level.
Inverted Aeropress: A brewing technique where the AeroPress is used upside down, allowing for better control over extraction time.
Irish Coffee: A cocktail made with hot coffee, Irish whiskey, sugar, and topped with cream.
Iron Deficiency: A common nutrient deficiency in coffee plants, leading to yellowing leaves and reduced plant health.
Iron Rich Soil: Soil that contains high levels of iron, which can influence the growth and flavour profile of coffee plants.
Island Coffee: Coffee grown on islands, often with unique flavour profiles influenced by the local climate and soil, such as Hawaiian Kona coffee.
ISO Standard: International standards that can apply to coffee production, processing, and quality control to ensure consistency and safety.
Italian Espresso: A style of espresso traditionally made in Italy, known for its strong flavour, thick crema, and small serving size.
Italian Roast: A dark roast level that produces coffee with a bold, intense flavour and a slightly oily surface.
J
Jackfruit Note: A rare tasting note in coffee, where the flavour resembles the tropical fruit jackfruit, often found in exotic and specialty coffee varieties.
Jaggery Note: A tasting note describing a coffee with a flavour similar to jaggery, a traditional unrefined sugar commonly used in South Asia.
Jamaica High Mountain: Coffee grown in areas of Jamaica other than the Blue Mountains, typically less expensive but still of good quality.
Jamaica Rum Coffee: Coffee infused with Jamaican rum, either as a flavouring or in coffee cocktails.
Jamaican Barista: A barista specializing in preparing and serving Jamaican coffee, often in specialty coffee shops.
Jamaican Blue Mountain: A highly prized and expensive coffee known for its mild flavour and smooth body, grown in the Blue Mountains of Jamaica.
Jamaican Coffee Board: The regulatory body in Jamaica responsible for overseeing the quality and export of Jamaican coffee, particularly Blue Mountain coffee.
Jamaican Coffee: Coffee grown in Jamaica, typically referring to either Blue Mountain or High Mountain coffee.
Jamaican Peaberry: A rare type of coffee bean found in Jamaica, where only one bean develops inside the coffee cherry, leading to a unique flavour profile.
Japanese Iced Coffee: A brewing method where hot coffee is brewed directly onto ice, preserving the aromatic qualities while cooling the coffee rapidly.
Java Arabica: Arabica coffee beans that are specifically grown on the island of Java, known for their earthy and spicy flavour profile.
Java Blend: A coffee blend that includes beans from the island of Java, often mixed with other origins to create a specific flavour profile.
Java Chip: A flavouring that combines chocolate and coffee, often used in frappes and ice cream.
Java Man: An ancient human species discovered on the island of Java, not related to coffee but sometimes confused due to the name.
Java Moss: Not directly related to coffee, but sometimes mistakenly mentioned; it's actually a type of aquatic plant.
Java Plum: Not directly related to coffee, but occasionally mentioned in tasting notes, it’s a tropical fruit that might be referenced for its flavour resemblance.
Java Press: A type of French press designed specifically for brewing Java coffee, although it can be used for any coffee type.
Java: A term often used to refer to coffee, originating from the Indonesian island of Java, one of the first places where coffee was cultivated.
Jelly Bean Defect: A term for small, round coffee beans that result from poor pollination, often considered a defect in grading.
Jelly Mouthfeel: A descriptive term for coffee that has a smooth, thick, and slightly gelatinous texture.
Jerky: A tasting note indicating a coffee with a dry, slightly tough mouthfeel, sometimes due to over-roasting or poor processing.
Jet Black: A term sometimes used to describe the appearance of very dark roasted coffee beans.
Jigger: A small measuring tool used to measure precise amounts of liquid, sometimes used in coffee cocktails.
Jinotega Coffee: Coffee from the Jinotega region in Nicaragua, known for its balanced acidity, full body, and sweet flavour notes.
Jittery: A feeling of nervousness or shakiness that can occur after consuming too much caffeine, often from strong coffee.
Joint Harvesting: A cooperative approach to coffee harvesting, where multiple small-scale farmers collaborate to pick and process their coffee cherries.
Jolt: A colloquial term for the stimulating effect of caffeine, often associated with drinking coffee.
Judging: The process of evaluating coffee beans or brewed coffee, often in a competition or quality assessment setting.
Jug Brew: A large batch of brewed coffee, typically made in a jug or carafe, often served in gatherings or events.
Juicing: The process of extracting juice from fruits, sometimes used metaphorically in coffee to describe the extraction of bright, acidic flavours.
Juicy: A tasting note describing a coffee that has bright, vibrant acidity and a mouthfeel reminiscent of fruit juice.
Jura Coffee Machine: A brand of high-end automatic coffee machines known for their quality and advanced features.
Just-In-Time Roasting: A roasting strategy where coffee is roasted in small batches based on immediate demand, ensuring maximum freshness.
Jute Bag: A type of natural fibre sack used to transport and store green coffee beans, known for its breathability and durability.
Jute Liner: An additional layer inside jute bags used to protect coffee beans during transport, often made of plastic or another material.
Juvenile Coffee Plant: A young coffee plant that has not yet reached maturity or begun to bear fruit.
Jackfruit Note: A rare tasting note in coffee, where the flavour resembles the tropical fruit jackfruit, often found in exotic and specialty coffee varieties.
Jaggery Note: A tasting note describing a coffee with a flavour similar to jaggery, a traditional unrefined sugar commonly used in South Asia.
K
K-Café Frother: A milk frother included with some Keurig coffee machines for making lattes and cappuccinos.
K-café: A type of Keurig coffee maker that can also brew espresso-style coffee and froth milk.
K-cup: A single-serve coffee container used in Keurig brewing systems, containing ground coffee and a filter, for quick and convenient brewing.
Kaffa: The region in Ethiopia considered the birthplace of coffee, where the coffee plant is believed to have originated.
Kakamega: A region in Kenya known for producing rich, full-bodied coffee.
Kaldi: A legendary Ethiopian goat herder who is said to have discovered coffee after noticing his goats became energetic after eating coffee cherries.
Kalita Wave: A type of pour-over coffee dripper known for its flat-bottomed design, which promotes even extraction.
Kampala: The capital city of Uganda, an important hub in the global coffee trade, especially for Robusta beans.
Karatu: A coffee-growing region in Tanzania, known for producing high-quality Arabica coffee.
Kensington: A type of coffee grinder known for its precision and durability, popular in home brewing.
Kenya AA: A grade of Kenyan coffee that signifies high-quality beans grown at high altitudes, known for their bright acidity and fruity flavours.
Kenya SL28: A coffee varietal known for its resistance to drought and its production of beans with fruity, wine-like flavours.
Kettle Bell: A term sometimes used to describe a kettle with a handle shaped like a bell, used in coffee brewing.
Kettle Pour: A technique in pour-over brewing where water is poured in a controlled, circular motion to ensure even extraction.
Kettle Thermometer: A device used to measure the temperature of water in the kettle, crucial for precise coffee brewing.
Kettle: A device used to boil water, essential for brewing methods like pour-over and French press.
Keurig: A popular brand of single-serve coffee makers that use K-cups for brewing.
Kibiru: A term used in some coffee-growing regions to refer to a small, low-quality coffee bean.
Kicking Horse: A Canadian coffee brand known for its organic, fair trade coffee offerings.
Kidney: A term used in coffee tasting to describe an off-flavour similar to the taste of kidney beans, often caused by poor storage conditions.
Kief: A term sometimes used to refer to the fine coffee dust that remains after grinding.
Kigoma: A region in Tanzania known for producing high-quality Arabica coffee beans.
Kiln: A type of oven used in the processing of coffee, especially for drying coffee beans.
Kilogram: A unit of measurement for weight, often used to measure bulk quantities of coffee beans.
Kinetic Coffee: A coffee brand known for its sustainable practices and focus on high-quality beans.
Kinto: A brand of coffee equipment, including pour-over drippers and carafes, known for minimalist design.
Kiss of Heat: A roasting technique where beans are briefly exposed to high heat to develop specific flavour profiles.
Kissing Roast: A term used to describe a very light roast, where the coffee beans barely develop a roast profile.
Knock Box: A container used to knock out and collect spent coffee grounds from an espresso machine’s portafilter.
Knock Sensor: A feature in some espresso machines that detects when the portafilter is knocked against the machine, helping to automate brewing processes.
Kochere: A region in Ethiopia known for producing high-quality coffee with floral and citrus notes.
Koke: A washing station in Ethiopia known for processing coffee with distinct fruity and floral notes.
Kolla Bolcha: A cooperative in Ethiopia that produces coffee with bright acidity and fruity notes, often used in speciality blends.
Kona Blend: A coffee blend that contains a percentage of Kona coffee, often mixed with beans from other regions to reduce cost.
Kona Coffee: A highly prized coffee grown on the slopes of Mauna Loa in Hawaii, known for its smooth flavour and medium body.
Kopi Luwak: A type of coffee made from beans that have been eaten and excreted by civet cats, producing a unique, and often controversial, flavour profile.
Kopi Tubruk: An Indonesian coffee preparation method where coarse coffee grounds are boiled with water and sugar, resulting in a thick, unfiltered brew.
Krups: A brand of household appliances, including coffee machines and grinders, popular for home use.
Kurtis Curve: A specific roasting curve that is designed to highlight particular flavour notes in speciality coffee.
Kyoto Drip: A slow, cold-brewing method using a special tower that allows water to drip through coffee grounds over several hours.
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La Pavoni: An Italian brand of espresso machines known for their high-quality, manually operated models.
Lace: The pattern of coffee oils left on the side of a cup after drinking, often used as an indicator of coffee quality.
Lactic Fermentation: A processing method where coffee cherries are fermented in an anaerobic environment, resulting in unique, often fruity flavours.
Latte Art: Decorative patterns created in the foam on top of a latte, often by skilled baristas using specific pouring techniques.
Latte Glass: A tall glass typically used for serving lattes, allowing the layers of milk and coffee to be seen.
Latte Macchiato: A layered coffee beverage made by adding a shot of espresso to steamed milk, resulting in a visually distinct separation.
Latte Ratio: The proportion of milk to espresso in a latte, typically around 3:1 but can vary depending on preference.
Latte: A popular coffee beverage made with espresso and steamed milk, typically topped with a small amount of milk foam.
Lavazza: A well-known Italian coffee brand, famous for its espresso blends and a wide range of coffee products.
Leaf Rust: A fungal disease that affects coffee plants, particularly Arabica varieties, leading to reduced yields and quality.
Leva: A type of manual espresso machine that uses a lever to generate pressure for extracting espresso shots.
Liberica: A species of coffee that is less common than Arabica and Robusta, known for its large beans and unique, somewhat fruity flavour.
Lid: The top cover of a coffee cup or brewing device, used to retain heat and prevent spills.
Light Roast: A roast profile where coffee beans are roasted for a shorter time, resulting in a lighter colour and more pronounced acidity and floral notes.
Lime Blossom: A floral note sometimes found in coffee, reminiscent of the scent of lime tree flowers.
Lime: A descriptor used in coffee tasting to describe a flavour note that is citrusy and tangy, similar to the taste of lime.
Limu: A coffee-growing region in Ethiopia known for producing beans with a balanced flavour profile, including fruity and wine-like notes.
Lipids: Fats found in coffee beans that contribute to the mouthfeel and body of the brewed coffee.
Liquid Amber: A term used to describe coffee that has a rich, golden-brown colour, often referring to well-extracted espresso.
Liquid Coffee: A pre-brewed, concentrated coffee that can be reconstituted with hot water, often used in large-scale food service operations.
Liquid Sweetness: A term used to describe coffee with a naturally sweet flavour, often found in high-quality beans with proper processing.
Liveliness: A term used in coffee tasting to describe the bright, vibrant flavours and acidity in a coffee.
Lock Ring: A component in espresso machines that holds the portafilter securely in place during brewing.
Lodgepole Pine: A term sometimes used to describe the woody or resinous flavour notes found in certain coffees, often from beans grown near pine forests.
Loja: A region in southern Ecuador known for producing high-quality Arabica coffee with bright acidity and complex flavours.
London Fog: A tea-based beverage that sometimes includes a shot of espresso, creating a unique blend of flavours and caffeine levels.
Long Black: A coffee beverage made by pouring a shot of espresso over hot water, common in Australia and New Zealand.
Long Fermentation: A coffee processing technique where beans are fermented for an extended period, often resulting in complex and unusual flavour profiles.
Long Pour: A technique in coffee brewing where water is poured over coffee grounds in a slow, controlled manner to ensure even extraction.
Lot Traceability: The ability to track a specific batch of coffee beans from the farm to the consumer, important for maintaining quality and transparency.
Lot: A specific batch of coffee beans, often from a single farm or region, used to maintain traceability and quality control.
Lotus Coffee: A coffee blend or brand that often includes notes of floral or herbal flavours, inspired by the lotus flower.
Lover's Leap: A coffee estate known for producing high-quality, speciality coffee, often located in regions like Jamaica or Hawaii.
Low Acid Coffee: Coffee that has a lower pH, resulting in a smoother, less acidic flavour, often preferred by those with sensitive stomachs.
Low-Grown Coffee: Coffee grown at lower altitudes, typically resulting in a milder flavour profile compared to high-altitude beans.
Luna Coffee: A term used to describe coffee beans that have been roasted to a very light, almost underdeveloped stage.
Lungo Grinder: A type of coffee grinder specifically designed to grind beans for lungo-style espresso, with a focus on consistency and coarseness.
Lungo: An espresso shot that is pulled longer than usual, resulting in a milder, larger cup of coffee.
Lux: A unit of measurement for light, sometimes referenced in coffee farming to describe the optimal amount of sunlight for coffee plants.
Lye Soap: A term sometimes used to describe an off-flavour in coffee that resembles the taste of soap, often caused by contamination.
M
Macchiato: An espresso-based coffee drink with a small amount of steamed milk, traditionally served with just a "mark" or "stain" of milk on top.
Maillard Reaction: A chemical reaction between amino acids and reducing sugars that occurs during roasting, contributing to the coffee’s colour and complex flavours.
Malabar: A coffee-growing region in India known for producing Monsooned Malabar, a unique coffee with low acidity and earthy flavours.
Malic Acid: An organic acid found in coffee that contributes to fruity, apple-like flavours in the cup.
Malt: A flavour note in coffee that is reminiscent of malted grains, often found in darker roasts or certain processing methods.
Mandheling: A type of coffee from Sumatra, Indonesia, known for its full body, low acidity, and earthy, chocolatey flavours.
Manual Brew: Any coffee brewing method that requires manual operation, such as pour-over, AeroPress, or French press.
Manual Grinder: A hand-operated coffee grinder that allows for precise control over grind size, often used in manual brewing methods.
Maya Coffee: A term sometimes used to describe coffee from regions historically linked to the Maya civilization, such as parts of Central America.
Mechanical Dryer: A machine used to dry coffee beans quickly and uniformly, often in regions with inconsistent weather conditions.
Medium Roast: A roast level where coffee beans are roasted until they reach a medium brown colour, balancing acidity, body, and flavour.
Mesh Filter: A type of coffee filter made of fine mesh, used in some brewing devices to allow oils to pass through while filtering out grounds.
Metal Filter: A reusable coffee filter made from metal, allowing more oils and fine particles to pass through, resulting in a richer cup.
Metropolis Blend: A coffee blend named after an urban area, often combining beans from different regions to create a balanced, crowd-pleasing flavour.
Microclimate: The specific climate conditions of a small area, which can significantly impact the flavour profile of coffee grown there.
Microfoam: The fine, velvety milk froth created during steaming, used in latte art and for adding texture to milk-based drinks.
Microlot Coffee: A term used to describe small, traceable lots of coffee that are usually of exceptionally high quality.
Microlot: A small, carefully managed lot of coffee beans from a specific plot of land, known for exceptional quality and unique flavours.
Milk Frother: A device used to froth milk for coffee drinks like lattes and cappuccinos, available as a standalone tool or built into some coffee machines.
Milk Steaming: The process of heating and frothing milk using a steam wand, crucial for creating the right texture for lattes and cappuccinos.
Mill: A place where coffee is processed after harvest, including pulping, fermentation, washing, and drying.
Milling Station: A facility where coffee cherries are processed to remove the fruit and parchment layers, preparing the beans for export.
Milling: The process of removing the parchment layer from dried coffee beans before roasting.
Millstone: A traditional stone used for grinding coffee beans, now mostly replaced by modern grinders but still used in some artisanal practices.
Minerality: A term used in coffee tasting to describe flavours that are reminiscent of minerals, such as stone, chalk, or clay.
Mocha Java: One of the oldest coffee blends, combining beans from Yemen (Mocha) and Indonesia (Java) to create a balanced and complex flavour profile.
Mocha: A coffee drink that combines espresso, steamed milk, and chocolate, often topped with whipped cream.
Moisture Content: The percentage of water in green coffee beans, which affects their quality, storage, and roasting behaviour.
Moka Express: A specific brand of Moka Pot, widely recognized for its classic design and reliable performance in brewing stovetop espresso.
Moka Pot: A stovetop coffee maker that brews coffee by passing boiling water through coffee grounds under pressure, producing a strong, espresso-like coffee.
Moka: A term used to describe Yemeni coffee beans known for their chocolatey and fruity flavours, also the origin of the name for the mocha drink.
Moonlight Drying: A coffee drying process that takes place at night, believed to slow down drying and enhance certain flavour characteristics.
Mountain Coffee: Coffee grown at high altitudes, typically resulting in beans with higher acidity and more complex flavours.
Mountains of the Moon: A coffee-growing region in Uganda known for its rich volcanic soil and high-quality Arabica beans.
Mud Coffee: A term used to describe thick, unfiltered coffee, similar to Turkish or cowboy coffee, where the grounds settle at the bottom of the cup.
Mulling Spices: A blend of spices sometimes added to coffee during brewing, especially in festive or winter-themed drinks.
Mulling: The process of steeping spices in hot coffee, often for seasonal or holiday drinks.
Mundo Novo: A coffee variety that is a natural hybrid of Typica and Bourbon, known for its high yield and disease resistance.
Muscovado Sugar: A type of unrefined brown sugar with a strong molasses flavour, sometimes used in coffee for its rich, deep sweetness.
Mushroom Coffee: Coffee blended with medicinal mushrooms, known for its earthy flavours and potential health benefits.
N
Nagambie: A coffee-growing region or estate, typically known for producing high-quality speciality coffee.
Nana: A traditional mint used in Moroccan tea, sometimes also added to coffee for a refreshing twist.
Nanopresso: A portable espresso machine known for its compact size and ability to brew high-quality espresso on the go.
Naranjo: A coffee-growing region in Costa Rica known for producing high-quality beans with a sweet, citrusy profile.
Nariño: A coffee-growing region in Colombia known for its high-altitude farms that produce beans with bright acidity and fruity notes.
Natural Fermentation: A coffee processing method where the beans ferment naturally within the cherry, enhancing fruity and wine-like flavours.
Natural Process: A coffee processing method where the beans are dried inside the coffee cherry, imparting fruity flavours and a heavier body.
Natural Sweetness: The inherent sweetness in coffee beans, often brought out through careful processing and roasting.
Navy Coffee: Strong, often over-brewed coffee, traditionally served on naval ships, known for its robust and sometimes bitter taste.
Neapolitan Coffee: A traditional Italian coffee brewing method using a flip-style pot, known for making strong, rich coffee.
Nespresso Vertuo: A line of Nespresso machines designed to brew both espresso and larger coffee servings using centrifugal force.
Nespresso: A brand of single-serve coffee machines and pods known for convenience and producing espresso-like coffee at home.
New Crop: Coffee beans from the most recent harvest, typically prized for their freshness and vibrant flavours.
New Guinea Coffee: Coffee from Papua New Guinea, known for its bright acidity and fruity, earthy flavours.
Nicaragua Java: A coffee varietal grown in Nicaragua, known for its spicy, complex flavour profile.
Nicaraguan Coffee: Coffee from Nicaragua, known for its balanced flavour profile, often featuring notes of chocolate, nuts, and fruit.
Nicaraguan Dipilto: A high-altitude coffee region in Nicaragua known for beans with a pronounced acidity and complex flavour profile.
Nicaraguan Maragogipe: A variety of coffee from Nicaragua, known for its large bean size and mild, balanced flavour profile.
Niche Coffee: A term for speciality coffee that caters to a specific market or preference, such as single-origin, organic, or fair trade.
Niche Zero: A high-end coffee grinder known for its precise grind settings and single-dose design, popular among home baristas.
Night-Blooming Jasmine: A flavour note sometimes identified in coffee tasting, reminiscent of the sweet, floral scent of jasmine flowers that bloom at night.
Nightshade: A term sometimes used to describe certain bitter or vegetal flavour notes in coffee, similar to the taste of nightshade plants.
Ninety Plus Gesha: A rare and highly sought-after coffee variety known for its complex, floral, and fruity flavour profile.
Ninety Plus: A speciality coffee producer known for its high-scoring coffees, often using innovative processing methods.
Nitro Coffee: Cold brew coffee infused with nitrogen gas, giving it a creamy texture and a rich, foamy head similar to stout beer.
Nitrogen Flush: A preservation technique where nitrogen gas is used to displace oxygen in coffee packaging, extending the coffee’s shelf life.
Nocturnal Harvest: A method of harvesting coffee cherries at night, often believed to improve the quality of the beans due to cooler temperatures.
Non-Dairy Milk: Plant-based milk alternatives such as almond, soy, or oat milk, often used in coffee for those avoiding dairy.
Non-Pressurised Basket: A type of portafilter basket used in espresso machines that allows for greater control over extraction, often preferred by skilled baristas.
Nondairy Creamer: A synthetic or plant-based substitute for dairy creamer, often used to add creaminess to coffee without using milk.
Nordic Roasting: A coffee roasting style that favours very light roasts to highlight the bean's natural acidity and complex flavours.
Northern Italian Espresso: A style of espresso that is typically lighter in roast compared to Southern Italian espresso, highlighting brighter acidity.
Norwegian Kaffe: A style of coffee popular in Norway, typically brewed very strong and often served black.
Nose: The aroma or smell of coffee, which plays a crucial role in the overall sensory experience of tasting coffee.
Nutmeg: A spice sometimes added to coffee or its froth for a warm, sweet flavour, commonly used in festive drinks.
Nutty Aroma: The scent of freshly brewed coffee that has a distinct nutty characteristic, often associated with certain roast levels or origins.
Nutty Finish: A term used to describe the lingering aftertaste in coffee that resembles the flavour of nuts.
Nutty: A flavour note in coffee tasting that resembles the taste of nuts, such as almonds, hazelnuts, or peanuts.
O
Oak Barrel Aged Coffee: Coffee beans aged in oak barrels, often previously used for whiskey or wine, imparting unique, complex flavours.
Ocaña: A coffee-growing region known for its unique microclimates, often producing beans with distinct flavour profiles.
Octane Coffee: A term sometimes used to describe very strong or high-caffeine coffee.
Off-Gassing: The release of carbon dioxide from freshly roasted coffee beans, which can affect the brewing process and flavour if not allowed to dissipate.
Oil Slick: The shiny layer of coffee oils that can appear on the surface of dark-roasted beans, affecting the mouthfeel and flavour.
Olfactory: Relating to the sense of smell, which is crucial in the process of tasting and enjoying coffee.
Olive Note: A flavour note in coffee that can resemble the taste of olives, often found in beans with unique processing or terroir.
Oloroso Note: A term used in coffee cupping to describe a flavour or aroma similar to Oloroso sherry, often rich and nutty.
Omni-Roast: A roast profile designed to be versatile, suitable for both espresso and filter brewing methods.
Onion Defect: An off-flavour in coffee that tastes or smells like onions, often due to poor storage conditions or contamination.
Onyx Coffee: A well-known speciality coffee roaster and café that focuses on high-quality beans and precise brewing techniques.
Oolong Note: A tasting term used when a coffee has flavours reminiscent of oolong tea, often floral or lightly fruity.
Oolong Tea: Although not a coffee, it is sometimes referenced in coffee tasting for its delicate, floral, and fruity notes.
Open Drip Coffee: A manual brewing method where water drips through coffee grounds without pressure, as in a V60 or Chemex.
Open Pot Method: A traditional coffee brewing method where ground coffee is steeped directly in hot water, such as in Turkish or cowboy coffee.
Open-Air Fermentation: A method of coffee processing where beans are fermented in open tanks, exposed to the natural environment, affecting the flavour profile.
Orange Bourbon: A rare coffee variety known for its vibrant orange-coloured cherries and sweet, fruity flavour profile.
Organic Acids: Naturally occurring acids in coffee, such as citric or malic acid, that contribute to its bright, tangy flavours.
Organic Certification: The official recognition that coffee has been grown and processed according to organic farming standards.
Organic Coffee: Coffee that is grown without the use of synthetic pesticides, herbicides, or fertilizers, certified to meet organic farming standards.
Organic Growth: The natural development of coffee plants without the aid of chemical inputs, often resulting in healthier, more resilient plants.
Organic Matter: The natural substances in soil that contribute to the growth and health of coffee plants, impacting the quality of the coffee.
Origin Character: The distinct flavours and aromas in coffee that are directly attributed to the geographic origin where it was grown.
Origin Trip: A visit to coffee-producing countries or regions, often undertaken by roasters or buyers to source beans and build relationships with farmers.
Origin: The specific country, region, or farm where coffee beans are grown, which greatly influences the flavour profile of the coffee.
Oro Azteca: A coffee varietal from Mexico known for its resistance to disease and its balanced, mild flavour profile.
Oro: A term often used in coffee grading to indicate a high-quality, gold-standard coffee, especially in Latin America.
Oscillating Dryers: Equipment used in coffee processing to evenly dry coffee beans, reducing moisture content to the desired level.
Outturn: The final yield of processed coffee beans from a given batch, often used to assess the efficiency of processing methods.
Oven Drying: A method of drying coffee beans using an oven, though less common and generally less preferred due to uneven results.
Oven Roasting: A home roasting method where green coffee beans are roasted in a conventional oven, though less common due to uneven results.
Over-Development: A roasting defect where beans are roasted past the desired point, leading to dull or flat flavours.
Over-Extraction: A condition where coffee is brewed too long or with too fine a grind, leading to bitter, harsh flavours.
Over-Ice Brew: A method of brewing coffee directly over ice, typically resulting in a refreshing, cold beverage with concentrated flavours.
Over-Roasted: Coffee beans that have been roasted too dark, often resulting in burnt, smoky, or ashy flavours.
Oxidation: The chemical reaction that occurs when coffee is exposed to air, leading to staleness and loss of flavour over time.
Oxygen Absorber: A packet placed inside coffee packaging to remove oxygen, extending the shelf life and freshness of the coffee.
Oxygen Barrier: A type of packaging that prevents oxygen from reaching coffee beans, helping to preserve freshness and flavour.
Ozone Layer: Although not directly related to coffee, the health of the ozone layer can impact global climate conditions, which in turn affect coffee growing regions.
Ozone Treatment: A process used to sanitize coffee beans or equipment using ozone gas, reducing the risk of contamination.
P
Pacamara: A hybrid coffee variety known for its large beans and complex, fruity flavours, often grown in Central America.
Pacific Coffee: A general term for coffee grown in the Pacific region, including places like Hawaii, Papua New Guinea, and Indonesia, often known for their full-bodied, earthy flavours.
Pan Roasting: A method of roasting coffee beans in a pan on a stovetop, though less precise than using a dedicated roaster.
Panela Syrup: A sweetener made from panela (unrefined cane sugar), dissolved in water, and often used in speciality coffee drinks.
Panela: A type of unrefined whole cane sugar often used in coffee drinks, especially in Latin American countries, known for its rich, caramel-like flavour.
Papilla: The taste buds on the tongue that help detect different flavours in coffee, such as sweetness, bitterness, and acidity.
Papua New Guinea Coffee: Coffee from Papua New Guinea, known for its rich, earthy flavours and bright acidity.
Parchment Coffee: Coffee beans that are still encased in their protective parchment layer after processing, requiring further milling before roasting.
Parchment Drying: The process of drying coffee beans with their parchment layer still intact, often done on patios or raised beds.
Parchment: The thin, papery layer surrounding coffee beans after the outer cherry is removed, typically removed before roasting.
Peaberry: A coffee bean mutation where only one bean develops inside the cherry instead of two, often considered to have a more concentrated flavour.
Percolation: The process of water passing through coffee grounds to extract flavours, used in methods like percolators and drip coffee makers.
Phenolic: A term used in coffee tasting to describe a medicinal, plastic-like off-flavour, often considered a defect.
Phosphoric Acid: An organic acid found in coffee that contributes to fruity and tangy flavours, often present in high-quality, high-altitude beans.
Pinot: A tasting note used in coffee to describe wine-like, fruity characteristics, similar to those found in Pinot Noir wine.
Plantation: A large farm where coffee is grown, typically found in tropical regions.
Plunger: The part of a French press that is used to separate the coffee grounds from the liquid after brewing.
Polishing: A step in coffee processing where the silver skin is mechanically removed from the green coffee beans, though not always necessary.
Polyculture: A farming practice where coffee is grown alongside other crops, often leading to healthier ecosystems and diverse flavour profiles in the coffee.
Port: A term used to describe the rich, wine-like flavours that can sometimes be found in coffee, especially in naturally processed beans.
Portafilter: The handle and filter basket assembly used in espresso machines to hold the coffee grounds during extraction.
Post-Harvest: The period after coffee cherries are picked, including all the processing, drying, and milling steps before roasting.
Post-Roast Blending: The practice of blending coffee after the individual components have been roasted, allowing for more control over the final flavour.
Pour-Over: A manual brewing method where water is poured over coffee grounds in a filter, allowing for precise control over extraction.
Pourover Kettle: A kettle with a narrow spout, designed for precise control when pouring water over coffee grounds in manual brewing.
Pre-Blend: A blend of coffee beans that are mixed together before roasting, as opposed to post-blending, where the beans are mixed after roasting.
Pre-Ground: Coffee that has been ground before packaging, often losing flavour and aroma faster than whole beans.
Pre-Infusion: A step in espresso brewing where water is allowed to soak the coffee grounds at low pressure before full extraction, helping to achieve more even extraction.
Pre-Roast Blending: The practice of blending different coffee origins or varieties before roasting, aiming for a harmonious final flavour.
Pre-Weighed Dose: A method where coffee is pre-weighed before grinding or brewing to ensure consistency in the final cup.
Preservation: Techniques used to maintain the freshness and quality of coffee, including proper storage, packaging, and grinding practices.
Pressure Gauge: A feature on some espresso machines that measures the pressure being applied during extraction, crucial for achieving a proper espresso shot.
Primavera: A coffee term sometimes used to describe a fresh, vibrant flavour profile reminiscent of spring.
Probat: A leading manufacturer of coffee roasting equipment, known for producing high-quality, durable roasters.
Processing: The method used to prepare coffee beans after harvesting, such as wet, dry, or honey processing, which greatly influences the final flavour.
Profile: The specific flavour characteristics of a coffee, often described in terms of acidity, body, sweetness, and flavour notes.
Puck: The compacted disc of spent coffee grounds left in the portafilter after brewing espresso.
Pulled Shot: A term used in espresso preparation referring to the extraction of a shot of espresso.
Pulley: A component of traditional coffee mills or older coffee processing equipment, used to transfer power to different parts of the machinery.
Pulped Natural: A coffee processing method that involves removing the cherry skin but leaving some of the mucilage on the bean during drying, resulting in a sweeter flavour.
Pulper: A machine used to remove the outer skin of the coffee cherry, a key step in the processing of wet-processed coffee.
Pump Pressure: The amount of pressure generated by the pump in an espresso machine, typically measured in bars, essential for proper extraction.
Pump: A component in espresso machines that creates the pressure needed to force water through the coffee grounds.
Q
Q-Grader: A certified coffee taster who has been trained to assess the quality of coffee according to the Specialty Coffee Association (SCA) standards.
Qishr Tea: Another term for the Yemeni coffee husk drink, highlighting its tea-like qualities and traditional preparation methods.
Qishr: A traditional Yemeni drink made from coffee husks, sugar, and spices, offering a light, tea-like coffee flavour.
Quad: A term used to describe a coffee drink with four shots of espresso, often used in lattes or Americanos for a strong caffeine kick.
Quaffable: A tasting term used to describe coffee that is easy to drink and enjoy, often well-balanced with no overpowering flavours.
Quakers: Defective coffee beans that remain pale after roasting, typically due to underdevelopment or immaturity.
Quakers' Cupping: A term sometimes used informally to describe the process of identifying defective beans (quakers) during a cupping session.
Qualitative Analysis: The process of evaluating the sensory attributes of coffee, such as flavour, aroma, and mouthfeel, rather than quantifying its chemical components.
Quality Control: The process of monitoring and evaluating coffee at various stages, from production to brewing, to ensure consistency and high standards.
Quarter City Roast: A roast level between a light and medium roast, where the beans begin to develop more body and sweetness without losing acidity.
Quartz Roaster: A type of coffee roaster that uses quartz heating elements to roast beans, known for providing precise control over the roasting process.
Quattro Blend: A coffee blend made from four different origins or varieties, aiming for a complex and balanced flavour profile.
Quenching: The process of cooling coffee beans quickly after roasting, typically using air or water, to stop the roasting process and preserve the desired flavour.
Queue: In coffee shop operations, this refers to the line or order of customers waiting to be served, important for efficient service.
Quick Brew: A coffee brewing method or device designed to make coffee rapidly, such as pod machines or single-serve brewers.
Quiet Extraction: A method or machine designed to brew coffee with minimal noise, often used in environments where quiet is preferred.
Quiet Zone: A designated area in a café or coffee shop intended for quiet activities like reading or working, often separate from the main seating area.
Quinic Acid: An acid found in coffee that contributes to the bitter, astringent taste, especially in over-extracted or poorly brewed coffee.
Quinine: A bitter compound sometimes referenced in coffee tasting, especially in coffees with strong, bitter notes similar to tonic water.
Quinoa Coffee: A coffee alternative made from roasted quinoa seeds, offering a caffeine-free beverage with a nutty flavour.
Quintessential Coffee: A term used to describe coffee that perfectly represents its origin, processing method, or roast level, embodying the ideal characteristics.
R
Ragged Edge: A term sometimes used to describe coffee with uneven or sharp flavours, indicating potential defects or imbalances.
Rainforest Alliance Certified: A certification given to coffee farms that meet certain environmental, social, and economic sustainability standards.
Rainforest Coffee: Coffee grown in rainforest conditions, often under a canopy of trees, promoting biodiversity and sustainable practices.
Raised Bed Drying: A method of drying coffee beans on elevated platforms that allow for better airflow and more uniform drying.
Raspberry Note: A flavour note in coffee tasting that resembles the taste of fresh raspberries, often found in fruity or naturally processed beans.
Re-Usable Filter: A coffee filter made from metal or cloth that can be cleaned and reused, reducing waste compared to paper filters.
Recyclable Pods: Coffee pods designed to be environmentally friendly by being recyclable after use, reducing waste compared to traditional single-use pods.
Red Honey Process: A coffee processing method where a large amount of mucilage is left on the bean during drying, resulting in a sweet, fruity flavour.
Refined Sugar: Sugar that has been processed to remove impurities, often added to coffee for sweetness.
Refractometer: A device used to measure the concentration of dissolved solids in coffee, helping to assess the extraction quality.
Regional Coffee: Coffee that is identified by the specific region where it is grown, known for its unique flavour profile tied to local terroir.
Residual Heat: The remaining heat in coffee beans after roasting, which continues to affect the beans until they are cooled.
Resting Period: The time between roasting and brewing when coffee is allowed to degas, often improving flavour and aroma.
Resting: The period after coffee is roasted during which the beans are allowed to off-gas carbon dioxide, often leading to better flavour development.
Retro-Nasal: The sensation of flavours detected through the nasal passages while swallowing coffee, contributing to the overall tasting experience.
Reviving: The process of bringing stale or old coffee back to life by reheating or re-brewing, though often resulting in diminished quality.
Rich: A term used to describe coffee with a deep, full-bodied flavour and a well-rounded taste.
Rind: A flavour note in coffee that resembles the taste of citrus peel, often found in coffees with high acidity.
Ripple Effect: The impact of coffee industry practices on the broader community, including economic, social, and environmental effects.
Ristretto: A short shot of espresso made with the same amount of coffee but half the water, resulting in a more concentrated and intense flavour.
River Washed: A coffee processing method where beans are washed in a river, often giving the coffee a clean, bright flavour.
Roast Profile: The specific pattern of time and temperature used during roasting, which determines the final flavour characteristics of the coffee.
Roaster: A person or machine responsible for roasting coffee beans, transforming them from green to brown and developing their flavour.
Roaster's Choice: A selection of coffee beans or blends chosen by the roaster, often highlighting their expertise and preferred flavour profiles.
Roasting: The process of heating green coffee beans to develop their flavour, aroma, and colour, transforming them into the brown beans ready for brewing.
Robust: A term used to describe coffee with a strong, full-bodied flavour, often associated with dark roasts or blends with Robusta.
Robusta Blend: A coffee blend that includes Robusta beans, typically to add body, crema, and a stronger flavour.
Robusta Crema: The thick, golden layer of foam on top of an espresso shot, often enhanced by the presence of Robusta beans.
Robusta: A species of coffee known for its strong, bold flavour and high caffeine content, often used in blends and instant coffee.
Rocky: A term used in coffee cupping to describe a flavour that is harsh or uneven, possibly due to defective beans or poor processing.
Rolling Boil: A term describing water that is boiling vigorously, often used in coffee brewing to ensure consistent temperature.
Rooibos Coffee: A caffeine-free coffee alternative made from the rooibos plant, known for its sweet, earthy flavour.
Round: A term used in coffee tasting to describe a well-balanced flavour profile with no harsh edges or dominant characteristics.
Runoff: The water that drains away during the coffee brewing process, especially in pour-over and drip methods, carrying the extracted flavours with it.
Rust Resistant: A characteristic of certain coffee plant varieties that are bred or naturally resistant to coffee leaf rust, helping to ensure consistent yields.
Rust: A disease affecting coffee plants, caused by the fungus Hemileia vastatrix, leading to reduced yields and quality.
Rustic: A term used to describe coffee with earthy, unrefined flavours, often associated with traditional processing methods.
Rwanda Coffee: Coffee from Rwanda, often prized for its bright acidity, fruity notes, and complex flavour profile.
Rwanda Red Bourbon: A coffee variety from Rwanda known for its bright acidity, fruity flavours, and complex, rich profile.
Rye Note: A flavour note in coffee tasting that resembles the spicy, grainy taste of rye, sometimes found in certain dark roasts.
S
Saturated Fat: The type of fat found in whole milk or cream, contributing to the rich mouthfeel in coffee drinks like lattes.
Saturation: The process of fully wetting coffee grounds during brewing, ensuring even extraction of flavours.
SCAA Cupping Protocol: The standardized method for evaluating coffee, set by the Specialty Coffee Association, involving the tasting of coffee to assess quality.
SCAA: Acronym for the Specialty Coffee Association of America, an organization that sets standards and provides education for the coffee industry.
Screen Size: A measurement of the size of coffee beans, often used in grading to ensure uniformity in roasting.
Seasonal Coffee: Coffee that is harvested and available during specific times of the year, often celebrated for its peak freshness.
Second Crack: The second audible crack during coffee roasting, indicating the start of a darker roast level where oils begin to surface on the beans.
Second Wave Coffee: A movement in coffee culture that popularized espresso-based drinks and coffee shop culture, focused on consistency and convenience.
Sediment: The fine coffee grounds that settle at the bottom of the cup in methods like French press or Turkish coffee, often affecting the texture.
Shade Tree: Trees planted among coffee crops to provide shade, contributing to the health of the coffee plants and the ecosystem.
Shade-Grown: Coffee grown under the canopy of trees, which helps preserve biodiversity and often results in a more complex flavour profile.
Shot: A single serving of espresso, typically 30 millilitres, brewed under pressure in an espresso machine.
Sidamo: A coffee-growing region in Ethiopia known for producing beans with bright acidity, floral notes, and complex fruit flavours.
Silverskin: The thin layer of skin that covers green coffee beans, which is removed during roasting and often seen as chaff.
Single-Dose Grinder: A coffee grinder designed to grind just enough beans for one serving, ensuring freshness and minimizing waste.
Single-Estate: Coffee that comes from one specific farm or estate, often prized for its traceability and unique flavour profile.
Single-Origin Espresso: An espresso made from coffee beans sourced from a single location, emphasizing the unique flavours of that origin.
Single-Origin: Coffee sourced from a single location, such as a specific farm, region, or country, known for distinct and unique flavour profiles.
Single-Rinse: A method where coffee is only rinsed once after processing, preserving more of the natural flavours and sugars.
Single-Serve: Coffee brewing systems designed to brew one cup at a time, often using pods, capsules, or single-use filters.
Sip: The act of taking a small taste of coffee, often used in cupping or tasting sessions to evaluate flavours.
Siphon Coffee: Coffee brewed using a siphon or vacuum pot, known for its clarity and the dramatic brewing process.
Siphon Filter: The cloth or paper filter used in a siphon coffee maker to separate the brewed coffee from the grounds.
Siphon: A brewing method that uses vacuum pressure and two chambers to brew coffee, known for its theatrical presentation and clean flavour profile.
Skim Milk: Milk with most of the fat removed, often used in coffee drinks for those looking to reduce calorie intake.
Slow Bar: A dedicated area in a coffee shop where manual brewing methods are performed, allowing for a more personalized and detailed coffee experience.
Slurry: The mixture of coffee grounds and water during the brewing process, especially in methods like French press or AeroPress.
Soft Brew: A gentle brewing method that typically involves a longer steeping time and lower pressure, resulting in a smooth, mellow cup.
Soil Health: The condition of the soil in which coffee is grown, impacting the quality and sustainability of the coffee produced.
Sour: A tasting note that refers to an unpleasant sharpness in coffee, often due to under-extraction or high acidity.
Sparkling Coffee: A coffee beverage that combines cold brew with carbonated water, offering a refreshing, effervescent twist on traditional coffee.
Specialty Blend: A blend of high-quality coffees, often from different origins, designed to achieve a specific flavour profile or balance.
Specialty Coffee Association (SCA): An international organization that promotes quality coffee through education, research, and industry standards.
Specialty Coffee: High-quality coffee that scores 80 or above on the Specialty Coffee Association (SCA) scale, often with unique and complex flavours.
Spicy: A tasting note in coffee that refers to flavours reminiscent of spices like cinnamon, cloves, or pepper.
Spro: Slang for espresso, a concentrated coffee brewed under pressure, typically served in small amounts.
Staling: The process of coffee losing its freshness and flavour over time due to exposure to air, moisture, or heat.
Steaming: The process of heating milk with steam to create a creamy, frothy texture, used in drinks like lattes and cappuccinos.
Steep: The process of allowing coffee grounds to soak in water for a period of time, as in brewing methods like French press or cold brew.
Stone Fruit: A tasting note in coffee that resembles the flavours of fruits with pits, such as peaches, plums, or cherries.
Stoneground Coffee: Coffee that is ground using traditional stone mills, often producing a coarser grind with a unique texture.
Stovetop Espresso Maker: A coffee maker, like a Moka pot, that brews strong coffee by passing steam through coffee grounds on a stovetop.
Strong: A term often used to describe coffee with a high concentration of dissolved solids, resulting in a robust flavour and higher caffeine content.
Sumatra: A coffee-growing region in Indonesia known for its full-bodied, earthy, and sometimes spicy flavour profiles.
Sun-Dried Coffee: Coffee that is dried naturally in the sun, typically on raised beds or patios, often resulting in fruity and complex flavours.
Super-Automatic Espresso Machine: A type of espresso machine that automates the entire process, from grinding to brewing, with minimal user input.
Suspended Coffee: A tradition where customers pay in advance for a coffee that will be given to someone in need, fostering community support.
Sustainable Coffee: Coffee grown in a way that supports environmental health, economic profitability, and social responsibility.
Sweetness: A key component in coffee tasting, referring to the natural sugars in the coffee that balance acidity and bitterness.
Swiss Water Process: A method of decaffeinating coffee that uses water to remove caffeine without the use of chemicals, preserving flavour.
T
Table Sugar: Standard granulated sugar, often added to coffee for sweetness, though it can mask the subtle flavours of high-quality beans.
Tail: The lingering aftertaste of coffee, which can be pleasant or unpleasant depending on the quality and extraction.
Tamper: A tool used to compress coffee grounds in the portafilter before brewing espresso, ensuring even extraction.
Tamping Mat: A rubber or silicone mat used as a base when tamping coffee, protecting both the countertop and the portafilter.
Tamping Pressure: The force applied when compressing coffee grounds in a portafilter, typically measured in pounds or kilograms.
Tamping: The act of pressing down coffee grounds in the portafilter with a tamper, crucial for consistent espresso extraction.
Tare: The function on a scale that allows you to reset the weight to zero after placing a container, used in coffee brewing to measure ingredients accurately.
Tart: A tasting note in coffee that refers to a sharp, tangy flavour, often associated with high acidity and bright, fruity coffees.
Taste Balance: The harmony between acidity, sweetness, bitterness, and body in a cup of coffee, creating a pleasing overall flavour.
Taste Profile: The overall combination of flavours, aromas, and textures that define a particular coffee, often used to describe its complexity.
Tasting Notes: Descriptive terms used to convey the flavours, aromas, and overall sensory experience of a particular coffee.
TDS (Total Dissolved Solids): A measurement of the concentration of dissolved solids in brewed coffee, used to assess the strength and extraction level.
Tea Coffee: A term sometimes used to describe very lightly roasted coffee that resembles tea in its flavour profile and body.
Tea-Like: A descriptor for coffee with a light body and delicate flavours, often used for certain Ethiopian or Kenyan coffees.
Temperature Stability: The ability of a coffee machine to maintain a consistent temperature during brewing, crucial for achieving the desired extraction.
Terroir: The unique environmental factors, including soil, climate, and altitude, that influence the flavour profile of coffee grown in a specific region.
Texture: The mouthfeel of coffee, including how smooth, creamy, or gritty it feels on the palate, influenced by factors like grind size and brewing method.
Thermal Carafe: A vacuum-insulated container that keeps brewed coffee hot for extended periods without the need for an external heat source.
Thick: A descriptor for coffee with a heavy, syrupy body, often found in espresso or darker roasts.
Third Wave Coffee: A movement focused on treating coffee as an artisanal product, emphasizing quality, sustainability, and transparency from bean to cup.
Tilted Tamper: A tamper designed with an angled base to ensure even compression of coffee grounds, reducing the risk of channeling during espresso extraction.
Time-Brewed: Coffee brewed for a specific, controlled amount of time, as in methods like French press or immersion brewing.
Titanium Coated: A type of coating used on burrs in coffee grinders, offering durability and precision for consistent grinding.
Toffee Note: A flavour note in coffee that resembles the sweet, buttery taste of toffee, often found in medium to dark roasts.
Tonino Scale: A scale that measures the colour of roasted coffee to assess roast level, helping roasters achieve consistency.
Top Note: The initial flavours or aromas perceived when tasting coffee, often the most dominant and immediately recognizable.
Torrado: A coffee roasting method common in Spain and Portugal where sugar is added during roasting, resulting in a caramelized, sweet flavour.
Traditional Espresso: Espresso made using classic methods and equipment, typically with a focus on balance and traditional flavour profiles.
Training Wheels: A term sometimes used in coffee education to refer to tools or techniques that help beginners learn the basics of brewing or tasting.
Travel Mug: An insulated container designed to keep coffee hot or cold while on the go, often with a spill-proof lid.
Triage: The sorting of coffee beans to remove defects before roasting, ensuring only high-quality beans are used.
Triangulation: A coffee tasting technique where the taster identifies the odd coffee out of three samples, used for training and quality control.
Trieste: A city in Italy known for its coffee culture and as a major hub for coffee trade and roasting.
Triple Shot: A coffee beverage made with three shots of espresso, often for a stronger, more intense flavour and higher caffeine content.
Trucker's Coffee: A term for very strong, often over-extracted coffee, typically brewed in large quantities and consumed for its caffeine content.
Turbulence: The agitation of water and coffee grounds during brewing, which can affect extraction and flavour, especially in immersion methods.
Turkish Coffee: A traditional coffee preparation method where finely ground coffee is simmered in water, often with sugar, and served unfiltered.
Turn: The point in the roasting process where the beans begin to release heat after absorbing it, marking the start of significant chemical changes.
Twist Lock: A type of lid or mechanism used in coffee equipment, ensuring a secure seal to prevent spills or leaks.
Two-Bean Blend: A coffee blend made from two different origins or varieties, designed to balance or enhance specific flavour characteristics.
Two-Stage Roast: A roasting technique where the coffee is roasted in two phases, allowing for more control over flavour development.
Typica: One of the oldest and most genetically pure coffee varieties, known for its balanced flavour and high-quality beans.
U
Uganda Coffee: Coffee from Uganda, often known for its robusta beans with bold, earthy flavours and high caffeine content.
Ultra-Fine Grind: Coffee ground to a very fine consistency, typically used for espresso or Turkish coffee, requiring careful brewing to avoid over-extraction.
Ultra-Light Roast: A roast level where the beans are just barely roasted, preserving the most original, natural flavours of the coffee, often resulting in high acidity.
Umbrella Effect: A term used to describe the shading effect of trees in a coffee plantation, which can protect coffee plants from excessive sunlight and improve bean quality.
Unbalanced: A term used in coffee tasting to describe a brew where one flavour component, such as acidity or bitterness, dominates to the detriment of overall harmony.
Under-Extraction: A brewing issue where coffee is not brewed long enough or with enough contact time, leading to a sour, weak, or acidic flavour.
Underdeveloped: A term used to describe coffee beans that have not been roasted sufficiently, often resulting in grassy, sour, or vegetal flavours.
Underdose: Using less coffee than recommended for a given brew method, which can lead to weak, under-extracted coffee.
Underripe: Similar to unripe, it refers to coffee cherries harvested before full maturity, which can negatively affect the flavour of the coffee.
Undertones: Subtle flavours in coffee that are secondary to the primary tasting notes, adding depth and complexity to the overall flavour profile.
Uniformity: The consistency in size and shape of coffee grounds, beans, or the evenness of a coffee roast, which is crucial for achieving balanced extraction.
Unripe: Refers to coffee cherries that are picked before they are fully mature, often leading to beans with undeveloped, grassy, or sour flavours.
Unwashed Coffee: Another term for naturally processed coffee, where the beans are dried with the cherry intact, often resulting in fruity and earthy flavours.
Upcycling: The process of reusing or repurposing coffee grounds or by-products, such as using spent grounds in composting or skincare products.
Updose: A technique in espresso preparation where a higher-than-normal amount of coffee is used in the portafilter, resulting in a stronger shot.
Upgraded: A term sometimes used to describe coffee beans that have been sorted or selected for higher quality, removing defects or substandard beans.
Uplifted: A descriptor for coffee that provides a bright, energizing sensation, often due to high acidity or vibrant flavour notes.
Upper Notes: The higher, more volatile flavour notes in coffee, often perceived as bright, floral, or citrusy, and usually detected first in tasting.
Uraga: A coffee-growing area in Ethiopia known for producing high-quality beans with floral and fruity notes, often used in single-origin offerings.
Urban Coffee: A term that may refer to coffee culture in urban areas, often associated with trendy cafés, artisanal roasting, and modern brewing techniques.
User-Friendly: Describes coffee equipment or brewing methods that are easy to use, even for beginners, ensuring a good cup of coffee with minimal effort.
Utility Coffee: A term used to describe coffee that is practical and functional, often brewed quickly and consumed for its caffeine content rather than its flavour complexity.
Uganda Coffee: Coffee from Uganda, often known for its robusta beans with bold, earthy flavours and high caffeine content.
Ultra-Fine Grind: Coffee ground to a very fine consistency, typically used for espresso or Turkish coffee, requiring careful brewing to avoid over-extraction.
Ultra-Light Roast: A roast level where the beans are just barely roasted, preserving the most original, natural flavours of the coffee, often resulting in high acidity.
Umbrella Effect: A term used to describe the shading effect of trees in a coffee plantation, which can protect coffee plants from excessive sunlight and improve bean quality.
Unbalanced: A term used in coffee tasting to describe a brew where one flavour component, such as acidity or bitterness, dominates to the detriment of overall harmony.
Under-Extraction: A brewing issue where coffee is not brewed long enough or with enough contact time, leading to a sour, weak, or acidic flavour.
Underdeveloped: A term used to describe coffee beans that have not been roasted sufficiently, often resulting in grassy, sour, or vegetal flavours.
Underdose: Using less coffee than recommended for a given brew method, which can lead to weak, under-extracted coffee.
Underripe: Similar to unripe, it refers to coffee cherries harvested before full maturity, which can negatively affect the flavour of the coffee.
Undertones: Subtle flavours in coffee that are secondary to the primary tasting notes, adding depth and complexity to the overall flavour profile.
Uniformity: The consistency in size and shape of coffee grounds, beans, or the evenness of a coffee roast, which is crucial for achieving balanced extraction.
Unripe: Refers to coffee cherries that are picked before they are fully mature, often leading to beans with undeveloped, grassy, or sour flavours.
Unwashed Coffee: Another term for naturally processed coffee, where the beans are dried with the cherry intact, often resulting in fruity and earthy flavours.
Upcycling: The process of reusing or repurposing coffee grounds or by-products, such as using spent grounds in composting or skincare products.
Updose: A technique in espresso preparation where a higher-than-normal amount of coffee is used in the portafilter, resulting in a stronger shot.
Upgraded: A term sometimes used to describe coffee beans that have been sorted or selected for higher quality, removing defects or substandard beans.
Uplifted: A descriptor for coffee that provides a bright, energizing sensation, often due to high acidity or vibrant flavour notes.
Upper Notes: The higher, more volatile flavour notes in coffee, often perceived as bright, floral, or citrusy, and usually detected first in tasting.
Uraga: A coffee-growing area in Ethiopia known for producing high-quality beans with floral and fruity notes, often used in single-origin offerings.
Urban Coffee: A term that may refer to coffee culture in urban areas, often associated with trendy cafés, artisanal roasting, and modern brewing techniques.
V
V60: A popular pour-over coffee dripper developed by Hario, known for its conical shape and spiral ridges that promote even extraction.
Vacuum Flask: An insulated container used to keep brewed coffee hot or cold for extended periods without affecting the flavour.
Vacuum Pot: Another term for a siphon coffee maker, which brews coffee using a vacuum process to produce a clean, crisp cup.
Vacuum-Sealed: A method of packaging coffee where air is removed to preserve freshness, slowing down the oxidation process.
Vanilla Note: A flavour note in coffee tasting that resembles the sweet, creamy taste of vanilla, often found in naturally processed or barrel-aged coffees.
Variable Temperature Kettle: A kettle that allows you to set and control the water temperature, crucial for brewing different types of coffee with precision.
Variegated: A term used to describe coffee plants with leaves that have different colours or patterns, though more common in ornamental varieties than in coffee production.
Varietal: A specific subspecies or cultivar of the coffee plant, which can significantly influence the flavour profile of the coffee.
Variety: A specific genetic strain of the coffee plant, such as Bourbon or Caturra, that contributes to the coffee's distinct characteristics.
Velvety: A descriptor for coffee with a smooth, creamy mouthfeel, often associated with well-prepared espresso or milk-based drinks.
Venezuelan Coffee: Coffee from Venezuela, known for its mild, balanced flavour with a sweet, nutty undertone.
Vent: An opening in coffee packaging or roasting equipment that allows gases to escape, preventing pressure buildup and maintaining freshness.
Ventilation: The process of circulating air to cool roasted coffee beans and remove smoke or chaff, crucial for preserving the beans' flavour and aroma.
Vibrant: A term used in coffee tasting to describe a lively, bright flavour profile, often with pronounced acidity and fruity notes.
Vienna Roast: A medium-dark roast level where the beans are roasted until they are dark brown with some oil on the surface, offering a balance between acidity and bitterness.
Vinegar Note: An off-flavour in coffee that can result from over-fermentation or poor processing, often described as sour or acetic.
Vintage Coffee: Coffee beans that have been aged intentionally to develop certain flavours, often stored in specific conditions to enhance the taste.
Viscosity: The thickness or body of brewed coffee, which affects mouthfeel and can range from watery to syrupy.
Visual Defects: Imperfections in coffee beans, such as cracks, chips, or discoloration, which can affect the quality of the final brew.
Volatile Aromas: The aromatic compounds in coffee that evaporate quickly and contribute to the initial smell and flavour perception when the coffee is brewed.
Volcanic Soil: Fertile soil found in coffee-growing regions near volcanoes, known for its rich mineral content, which contributes to the unique flavour profiles of the coffee.
V60: A popular pour-over coffee dripper developed by Hario, known for its conical shape and spiral ridges that promote even extraction.
Vacuum Flask: An insulated container used to keep brewed coffee hot or cold for extended periods without affecting the flavour.
Vacuum Pot: Another term for a siphon coffee maker, which brews coffee using a vacuum process to produce a clean, crisp cup.
Vacuum-Sealed: A method of packaging coffee where air is removed to preserve freshness, slowing down the oxidation process.
Vanilla Note: A flavour note in coffee tasting that resembles the sweet, creamy taste of vanilla, often found in naturally processed or barrel-aged coffees.
Variable Temperature Kettle: A kettle that allows you to set and control the water temperature, crucial for brewing different types of coffee with precision.
Variegated: A term used to describe coffee plants with leaves that have different colours or patterns, though more common in ornamental varieties than in coffee production.
Varietal: A specific subspecies or cultivar of the coffee plant, which can significantly influence the flavour profile of the coffee.
Variety: A specific genetic strain of the coffee plant, such as Bourbon or Caturra, that contributes to the coffee's distinct characteristics.
Velvety: A descriptor for coffee with a smooth, creamy mouthfeel, often associated with well-prepared espresso or milk-based drinks.
Venezuelan Coffee: Coffee from Venezuela, known for its mild, balanced flavour with a sweet, nutty undertone.
Vent: An opening in coffee packaging or roasting equipment that allows gases to escape, preventing pressure buildup and maintaining freshness.
Ventilation: The process of circulating air to cool roasted coffee beans and remove smoke or chaff, crucial for preserving the beans' flavour and aroma.
Vibrant: A term used in coffee tasting to describe a lively, bright flavour profile, often with pronounced acidity and fruity notes.
Vienna Roast: A medium-dark roast level where the beans are roasted until they are dark brown with some oil on the surface, offering a balance between acidity and bitterness.
Vinegar Note: An off-flavour in coffee that can result from over-fermentation or poor processing, often described as sour or acetic.
Vintage Coffee: Coffee beans that have been aged intentionally to develop certain flavours, often stored in specific conditions to enhance the taste.
Viscosity: The thickness or body of brewed coffee, which affects mouthfeel and can range from watery to syrupy.
Visual Defects: Imperfections in coffee beans, such as cracks, chips, or discoloration, which can affect the quality of the final brew.
Volatile Aromas: The aromatic compounds in coffee that evaporate quickly and contribute to the initial smell and flavour perception when the coffee is brewed.
Volcanic Soil: Fertile soil found in coffee-growing regions near volcanoes, known for its rich mineral content, which contributes to the unique flavour profiles of the coffee.
W
Washed Arabica: Arabica coffee beans that have undergone the washed process, typically resulting in a cleaner, brighter cup compared to natural processed beans.
Washed Process: A coffee processing method where the beans are removed from the cherry and fermented in water to remove the mucilage before drying, resulting in a clean, bright flavour profile.
Washed Robusta: Robusta coffee that has been processed using the washed method, often producing a cleaner cup than traditionally processed robusta.
Washing Station: A facility where coffee cherries are processed, particularly in the washed method, often involving multiple stages of sorting, pulping, and fermenting.
Water Decaf: Coffee that has been decaffeinated using a water process, like the Swiss Water Process, which avoids the use of chemicals and retains more of the coffee’s original flavour.
Water Hardness: The mineral content in water used for brewing coffee, which can affect extraction, flavour, and the longevity of brewing equipment.
Water Temperature: A crucial factor in brewing coffee, with different temperatures affecting extraction rates and flavour profiles; typically between 90-96°C for optimal brewing.
Waves: Refers to the "waves" of coffee culture, such as first wave (commodity coffee), second wave (coffee shop culture), and third wave (specialty coffee).
Weighing Scale: A tool used to precisely measure coffee beans and water, ensuring consistency and accuracy in brewing.
Wet Fermentation: A step in the washed process where coffee beans are fermented in water to break down the mucilage, enhancing the clarity of the coffee’s flavour.
Wet Mill: A facility where coffee cherries are processed using the washed method, involving pulping, fermentation, washing, and drying.
Wet Process: Another term for the washed process, where water is used to remove the mucilage from the coffee beans after pulping.
Wet-Hulled: A coffee processing method common in Indonesia where the parchment layer is removed while the beans are still wet, resulting in an earthy, full-bodied flavour.
Whipped Coffee: A popular coffee trend where instant coffee, sugar, and water are whipped into a frothy consistency and served over milk.
Whirl: A technique in manual brewing, such as pour-over, where the water is poured in a circular motion over the coffee grounds to ensure even saturation.
Whiskey Barrel-Aged Coffee: Coffee beans that are aged in whiskey barrels, imparting unique flavours from the wood and residual whiskey, often resulting in a rich, complex cup.
Whitening: The act of adding milk or cream to coffee, often referred to in the context of traditional coffee preparation methods.
Whole Bean: Coffee that is sold or stored in its whole, unground form, which preserves freshness and allows for grinding just before brewing.
Wild Grown Coffee: Coffee that grows naturally without human intervention, often in forested areas, contributing to unique and complex flavour profiles.
Wild: A tasting note describing coffee with unconventional or untamed flavours, often associated with natural or experimental processing methods.
Winy: A tasting note in coffee that describes flavours reminiscent of wine, often found in naturally processed or fermented coffees.
Wire Mesh Filter: A type of coffee filter made of fine wire mesh, used in brewing methods like French press or percolators, allowing oils to pass through while trapping grounds.
Wok Roasting: A traditional method of roasting coffee beans in a wok over an open flame, common in some cultures but less consistent than modern roasting methods.
Wood Smoke: A flavour note in coffee that can occur if beans are dried or roasted with exposure to wood smoke, imparting a smoky, sometimes ashy taste.
Wooden Pallet: Often used in coffee storage and transport, wooden pallets can influence the flavour of green coffee beans if not stored properly, sometimes imparting a woody taste.
Woody: A flavour note in coffee that resembles the taste of wood or bark, often considered a defect if too strong, but can be subtle in some aged coffees.
Washed Arabica: Arabica coffee beans that have undergone the washed process, typically resulting in a cleaner, brighter cup compared to natural processed beans.
Washed Process: A coffee processing method where the beans are removed from the cherry and fermented in water to remove the mucilage before drying, resulting in a clean, bright flavour profile.
Washed Robusta: Robusta coffee that has been processed using the washed method, often producing a cleaner cup than traditionally processed robusta.
Washing Station: A facility where coffee cherries are processed, particularly in the washed method, often involving multiple stages of sorting, pulping, and fermenting.
Water Decaf: Coffee that has been decaffeinated using a water process, like the Swiss Water Process, which avoids the use of chemicals and retains more of the coffee’s original flavour.
Water Hardness: The mineral content in water used for brewing coffee, which can affect extraction, flavour, and the longevity of brewing equipment.
Water Temperature: A crucial factor in brewing coffee, with different temperatures affecting extraction rates and flavour profiles; typically between 90-96°C for optimal brewing.
Waves: Refers to the "waves" of coffee culture, such as first wave (commodity coffee), second wave (coffee shop culture), and third wave (specialty coffee).
Weighing Scale: A tool used to precisely measure coffee beans and water, ensuring consistency and accuracy in brewing.
Wet Fermentation: A step in the washed process where coffee beans are fermented in water to break down the mucilage, enhancing the clarity of the coffee’s flavour.
Wet Mill: A facility where coffee cherries are processed using the washed method, involving pulping, fermentation, washing, and drying.
Wet Process: Another term for the washed process, where water is used to remove the mucilage from the coffee beans after pulping.
Wet-Hulled: A coffee processing method common in Indonesia where the parchment layer is removed while the beans are still wet, resulting in an earthy, full-bodied flavour.
Whipped Coffee: A popular coffee trend where instant coffee, sugar, and water are whipped into a frothy consistency and served over milk.
Whirl: A technique in manual brewing, such as pour-over, where the water is poured in a circular motion over the coffee grounds to ensure even saturation.
Whiskey Barrel-Aged Coffee: Coffee beans that are aged in whiskey barrels, imparting unique flavours from the wood and residual whiskey, often resulting in a rich, complex cup.
X
X-axis: In coffee roasting or brewing graphs, the X-axis often represents time, helping to visualize the development of flavour or extraction over a period.
X-Blend: A name sometimes used for a coffee blend that mixes various origins to achieve a specific, often bold and robust, flavour profile.
X-factor Roast: A marketing term for a coffee roast that highlights a unique or exceptional characteristic, aimed at distinguishing it from other products.
X-factor: A term used informally to describe the unique or standout quality of a particular coffee, such as an unusual flavour note or exceptional balance.
X-Pressed: A term that might be used to describe an experimental or extra-pressed method of extracting coffee, often resulting in a stronger brew.
X-ray: A method sometimes used in the coffee industry to inspect beans for internal defects, ensuring higher quality before roasting.
Xanthine: A chemical compound found in coffee, closely related to caffeine, that contributes to the stimulating effects of coffee.
Xeriscaping: Landscaping designed to reduce the need for irrigation; in coffee farming, it can involve practices that conserve water in regions prone to drought.
Xerophyte: A type of plant adapted to survive in dry conditions; while not common in coffee, some coffee varieties are grown in arid regions with xerophytic characteristics.
Xerox: While not directly related to coffee, it can be metaphorically used to describe a coffee that lacks originality or distinctiveness, often tasting "copied" or generic.
Xocoatl: An ancient Aztec term for chocolate, sometimes referenced in coffee tasting when a coffee has strong chocolatey notes, especially in Latin American coffees.
Xylem: The part of the coffee plant's vascular system that transports water and nutrients from the roots to the rest of the plant, crucial for the plant's growth and the development of the coffee cherries.
Xylitol: A sugar alcohol used as a sweetener, sometimes added to coffee as a low-calorie alternative to sugar, though it doesn't dissolve as easily in hot liquids.
X-axis: In coffee roasting or brewing graphs, the X-axis often represents time, helping to visualize the development of flavour or extraction over a period.
X-Blend: A name sometimes used for a coffee blend that mixes various origins to achieve a specific, often bold and robust, flavour profile.
X-factor Roast: A marketing term for a coffee roast that highlights a unique or exceptional characteristic, aimed at distinguishing it from other products.
X-factor: A term used informally to describe the unique or standout quality of a particular coffee, such as an unusual flavour note or exceptional balance.
X-Pressed: A term that might be used to describe an experimental or extra-pressed method of extracting coffee, often resulting in a stronger brew.
X-ray: A method sometimes used in the coffee industry to inspect beans for internal defects, ensuring higher quality before roasting.
Xanthine: A chemical compound found in coffee, closely related to caffeine, that contributes to the stimulating effects of coffee.
Xeriscaping: Landscaping designed to reduce the need for irrigation; in coffee farming, it can involve practices that conserve water in regions prone to drought.
Xerophyte: A type of plant adapted to survive in dry conditions; while not common in coffee, some coffee varieties are grown in arid regions with xerophytic characteristics.
Xerox: While not directly related to coffee, it can be metaphorically used to describe a coffee that lacks originality or distinctiveness, often tasting "copied" or generic.
Xocoatl: An ancient Aztec term for chocolate, sometimes referenced in coffee tasting when a coffee has strong chocolatey notes, especially in Latin American coffees.
Xylem: The part of the coffee plant's vascular system that transports water and nutrients from the roots to the rest of the plant, crucial for the plant's growth and the development of the coffee cherries.
Xylitol: A sugar alcohol used as a sweetener, sometimes added to coffee as a low-calorie alternative to sugar, though it doesn't dissolve as easily in hot liquids.
X-axis: In coffee roasting or brewing graphs, the X-axis often represents time, helping to visualize the development of flavour or extraction over a period.
X-Blend: A name sometimes used for a coffee blend that mixes various origins to achieve a specific, often bold and robust, flavour profile.
X-factor Roast: A marketing term for a coffee roast that highlights a unique or exceptional characteristic, aimed at distinguishing it from other products.
X-factor: A term used informally to describe the unique or standout quality of a particular coffee, such as an unusual flavour note or exceptional balance.
X-Pressed: A term that might be used to describe an experimental or extra-pressed method of extracting coffee, often resulting in a stronger brew.
X-ray: A method sometimes used in the coffee industry to inspect beans for internal defects, ensuring higher quality before roasting.
Xanthine: A chemical compound found in coffee, closely related to caffeine, that contributes to the stimulating effects of coffee.
Xeriscaping: Landscaping designed to reduce the need for irrigation; in coffee farming, it can involve practices that conserve water in regions prone to drought.
Xerophyte: A type of plant adapted to survive in dry conditions; while not common in coffee, some coffee varieties are grown in arid regions with xerophytic characteristics.
Xerox: While not directly related to coffee, it can be metaphorically used to describe a coffee that lacks originality or distinctiveness, often tasting "copied" or generic.
Xocoatl: An ancient Aztec term for chocolate, sometimes referenced in coffee tasting when a coffee has strong chocolatey notes, especially in Latin American coffees.
Xylem: The part of the coffee plant's vascular system that transports water and nutrients from the roots to the rest of the plant, crucial for the plant's growth and the development of the coffee cherries.
Xylitol: A sugar alcohol used as a sweetener, sometimes added to coffee as a low-calorie alternative to sugar, though it doesn't dissolve as easily in hot liquids.
X-axis: In coffee roasting or brewing graphs, the X-axis often represents time, helping to visualize the development of flavour or extraction over a period.
X-Blend: A name sometimes used for a coffee blend that mixes various origins to achieve a specific, often bold and robust, flavour profile.
X-factor Roast: A marketing term for a coffee roast that highlights a unique or exceptional characteristic, aimed at distinguishing it from other products.
Y
Yama Cold Drip: A specific type of cold brew coffee maker by Yama, designed to slowly drip cold water through coffee grounds, resulting in a smooth, concentrated brew.
Yama: A brand known for its siphon coffee makers, which use a vacuum brewing method to produce a clean and aromatic coffee.
Yeast Fermentation: A process in some experimental coffee processing methods where yeast is added to the fermentation stage, influencing the flavour profile of the coffee.
Yellow Bourbon: A rare coffee varietal known for its yellow cherries when ripe, offering a sweet, smooth, and complex flavour profile.
Yellowing: The early stage of coffee roasting when the beans turn from green to yellow, indicating the beginning of the roasting process.
Yemen Coffee: Coffee originating from Yemen, known for its rich, wine-like flavours and historical significance as one of the oldest coffee-growing regions.
Yen: A term used in some coffee cultures to describe the craving or desire for coffee, similar to the way it’s used for other cravings.
Yield Factor: The ratio of the weight of the green coffee beans to the roasted beans, which helps determine the efficiency of the roasting process.
Yield Ratio: The proportion of brewed coffee to the amount of coffee grounds used, an important factor in achieving the desired strength and flavour.
Yield: The amount of coffee produced from a specific quantity of coffee beans during brewing, often measured as a ratio of coffee grounds to water.
Yirgacheffe Heirloom: A term for the traditional, indigenous coffee varieties grown in the Yirgacheffe region, often prized for their unique flavour profiles.
Yirgacheffe Washed: Refers to coffee from Yirgacheffe that has undergone the washed processing method, often resulting in a cleaner and brighter cup.
Yirgacheffe: A coffee-growing region in Ethiopia, famous for producing beans with bright acidity, floral notes, and complex fruity flavours.
Yoke: Part of the equipment in some traditional coffee processing machines, especially in hulling or pulping machines, that helps in the mechanical separation of beans.
Yolk Yellow: A tasting note sometimes used to describe the creamy, rich texture or colour of certain coffee brews, especially in lattes or flat whites.
Young Coffee: Coffee beans that are not fully mature when harvested, often leading to undeveloped or grassy flavours in the cup.
Yunnan Coffee: Coffee from the Yunnan province in China, known for its recent emergence in the coffee world with a flavour profile that can range from fruity to earthy.
Yama Cold Drip: A specific type of cold brew coffee maker by Yama, designed to slowly drip cold water through coffee grounds, resulting in a smooth, concentrated brew.
Yama: A brand known for its siphon coffee makers, which use a vacuum brewing method to produce a clean and aromatic coffee.
Yeast Fermentation: A process in some experimental coffee processing methods where yeast is added to the fermentation stage, influencing the flavour profile of the coffee.
Yellow Bourbon: A rare coffee varietal known for its yellow cherries when ripe, offering a sweet, smooth, and complex flavour profile.
Yellowing: The early stage of coffee roasting when the beans turn from green to yellow, indicating the beginning of the roasting process.
Yemen Coffee: Coffee originating from Yemen, known for its rich, wine-like flavours and historical significance as one of the oldest coffee-growing regions.
Yen: A term used in some coffee cultures to describe the craving or desire for coffee, similar to the way it’s used for other cravings.
Yield Factor: The ratio of the weight of the green coffee beans to the roasted beans, which helps determine the efficiency of the roasting process.
Yield Ratio: The proportion of brewed coffee to the amount of coffee grounds used, an important factor in achieving the desired strength and flavour.
Yield: The amount of coffee produced from a specific quantity of coffee beans during brewing, often measured as a ratio of coffee grounds to water.
Yirgacheffe Heirloom: A term for the traditional, indigenous coffee varieties grown in the Yirgacheffe region, often prized for their unique flavour profiles.
Yirgacheffe Washed: Refers to coffee from Yirgacheffe that has undergone the washed processing method, often resulting in a cleaner and brighter cup.
Yirgacheffe: A coffee-growing region in Ethiopia, famous for producing beans with bright acidity, floral notes, and complex fruity flavours.
Yoke: Part of the equipment in some traditional coffee processing machines, especially in hulling or pulping machines, that helps in the mechanical separation of beans.
Yolk Yellow: A tasting note sometimes used to describe the creamy, rich texture or colour of certain coffee brews, especially in lattes or flat whites.
Young Coffee: Coffee beans that are not fully mature when harvested, often leading to undeveloped or grassy flavours in the cup.
Yunnan Coffee: Coffee from the Yunnan province in China, known for its recent emergence in the coffee world with a flavour profile that can range from fruity to earthy.
Yama Cold Drip: A specific type of cold brew coffee maker by Yama, designed to slowly drip cold water through coffee grounds, resulting in a smooth, concentrated brew.
Yama: A brand known for its siphon coffee makers, which use a vacuum brewing method to produce a clean and aromatic coffee.
Yeast Fermentation: A process in some experimental coffee processing methods where yeast is added to the fermentation stage, influencing the flavour profile of the coffee.
Yellow Bourbon: A rare coffee varietal known for its yellow cherries when ripe, offering a sweet, smooth, and complex flavour profile.
Yellowing: The early stage of coffee roasting when the beans turn from green to yellow, indicating the beginning of the roasting process.
Yemen Coffee: Coffee originating from Yemen, known for its rich, wine-like flavours and historical significance as one of the oldest coffee-growing regions.
Yen: A term used in some coffee cultures to describe the craving or desire for coffee, similar to the way it’s used for other cravings.
Yield Factor: The ratio of the weight of the green coffee beans to the roasted beans, which helps determine the efficiency of the roasting process.
Z
Zambia Coffee: Coffee originating from Zambia, known for its bright acidity, fruity flavours, and often floral aromas.
Zen Coffee: A term that might be used to describe a minimalist or simple approach to coffee brewing, focusing on the purity and essence of the coffee itself.
Zenith: A term used to describe the peak or highest point of flavour development during coffee roasting or brewing.
Zero Defects: A term used in coffee grading to describe a batch of coffee beans that has no visible defects, indicating very high quality.
Zero Oxygen: A term related to coffee storage, where beans are stored in an environment with no oxygen to preserve freshness and prevent oxidation.
Zero Waste: An approach in coffee production and consumption aimed at minimizing waste, including the use of reusable cups, composting coffee grounds, and sustainable farming practices.
Zest: The outer peel of citrus fruits, sometimes referenced in coffee tasting to describe a bright, sharp citrus note in the flavour profile.
Zesty: A tasting note describing a bright, lively flavour in coffee, often associated with citrus or other tart, refreshing notes.
Zigzag Pour: A pouring technique used in manual brewing methods like pour-over, where water is poured in a zigzag pattern to ensure even saturation of the coffee grounds.
Zimbabwe Coffee: Coffee from Zimbabwe, often known for its balanced acidity, fruity flavours, and occasionally nutty or chocolaty undertones.
Zinc: An essential micronutrient for coffee plants, contributing to healthy growth and potentially influencing the flavour profile of the beans.
Zinfandel Note: A tasting term used to describe coffee with fruity, wine-like characteristics similar to Zinfandel wine, often found in naturally processed beans.
Zipper Bag: A type of coffee packaging that includes a resealable zipper, helping to maintain freshness by limiting exposure to air.
Zodiac Roast: A marketing term for a roast that is tailored to match the personality traits associated with a particular zodiac sign, often used in themed coffee offerings.
Zygomatic: Refers to the part of the facial muscles used in smiling, sometimes metaphorically used in coffee culture to describe a coffee that brings joy or a smile.
Zambia Coffee: Coffee originating from Zambia, known for its bright acidity, fruity flavours, and often floral aromas.
Zen Coffee: A term that might be used to describe a minimalist or simple approach to coffee brewing, focusing on the purity and essence of the coffee itself.
Zenith: A term used to describe the peak or highest point of flavour development during coffee roasting or brewing.
Zero Defects: A term used in coffee grading to describe a batch of coffee beans that has no visible defects, indicating very high quality.
Zero Oxygen: A term related to coffee storage, where beans are stored in an environment with no oxygen to preserve freshness and prevent oxidation.
Zero Waste: An approach in coffee production and consumption aimed at minimizing waste, including the use of reusable cups, composting coffee grounds, and sustainable farming practices.
Zest: The outer peel of citrus fruits, sometimes referenced in coffee tasting to describe a bright, sharp citrus note in the flavour profile.
Zesty: A tasting note describing a bright, lively flavour in coffee, often associated with citrus or other tart, refreshing notes.
Zigzag Pour: A pouring technique used in manual brewing methods like pour-over, where water is poured in a zigzag pattern to ensure even saturation of the coffee grounds.
Zimbabwe Coffee: Coffee from Zimbabwe, often known for its balanced acidity, fruity flavours, and occasionally nutty or chocolaty undertones.
Zinc: An essential micronutrient for coffee plants, contributing to healthy growth and potentially influencing the flavour profile of the beans.
Zinfandel Note: A tasting term used to describe coffee with fruity, wine-like characteristics similar to Zinfandel wine, often found in naturally processed beans.
Zipper Bag: A type of coffee packaging that includes a resealable zipper, helping to maintain freshness by limiting exposure to air.
Zodiac Roast: A marketing term for a roast that is tailored to match the personality traits associated with a particular zodiac sign, often used in themed coffee offerings.
Zygomatic: Refers to the part of the facial muscles used in smiling, sometimes metaphorically used in coffee culture to describe a coffee that brings joy or a smile.
Zambia Coffee: Coffee originating from Zambia, known for its bright acidity, fruity flavours, and often floral aromas.
Zen Coffee: A term that might be used to describe a minimalist or simple approach to coffee brewing, focusing on the purity and essence of the coffee itself.
Zenith: A term used to describe the peak or highest point of flavour development during coffee roasting or brewing.
Zero Defects: A term used in coffee grading to describe a batch of coffee beans that has no visible defects, indicating very high quality.
Zero Oxygen: A term related to coffee storage, where beans are stored in an environment with no oxygen to preserve freshness and prevent oxidation.
Zero Waste: An approach in coffee production and consumption aimed at minimizing waste, including the use of reusable cups, composting coffee grounds, and sustainable farming practices.
Zest: The outer peel of citrus fruits, sometimes referenced in coffee tasting to describe a bright, sharp citrus note in the flavour profile.
Zesty: A tasting note describing a bright, lively flavour in coffee, often associated with citrus or other tart, refreshing notes.
Zigzag Pour: A pouring technique used in manual brewing methods like pour-over, where water is poured in a zigzag pattern to ensure even saturation of the coffee grounds.
Zimbabwe Coffee: Coffee from Zimbabwe, often known for its balanced acidity, fruity flavours, and occasionally nutty or chocolaty undertones.
Zinc: An essential micronutrient for coffee plants, contributing to healthy growth and potentially influencing the flavour profile of the beans.
Zinfandel Note: A tasting term used to describe coffee with fruity, wine-like characteristics similar to Zinfandel wine, often found in naturally processed beans.