Coffee is more than a drink; it’s an experience. If you’ve ever been puzzled by terms like “single origin,” “third wave,” or “cold brew,” you’re not alone. Whether you’re a casual drinker or an aspiring connoisseur, understanding coffee terminology can transform your daily cup into a richer, more flavorful experience.
In this blog on coffee glossary, we’ll break down key coffee terms, so next time you step into a café or brew at home, you’ll not only enjoy your coffee but also speak its language fluently. Let’s decode the coffee lingo together!
Table of Contents
The Ultimate Coffee Glossary
This section of coffee glossary covers 31 commonly used coffee terms with definitions to help you understand the language of coffee:
1. Espresso
- A concentrated coffee brewed by forcing hot water through finely-ground coffee beans, forming a strong, rich flavour with a creamy foam called crema on top.
2. Crema
- The golden, frothy layer on top of a well-pulled espresso shot, created by the emulsification of coffee oils and gases during extraction.
3. Latte
- A coffee drink made with a shot of espresso and steamed milk, topped with a small amount of milk foam.
4. Cappuccino
- A balance of espresso, steamed milk, and a thick layer of foam, typically equal parts espresso, milk, and foam.
5. Macchiato
- An espresso “stained” or “marked” with a small amount of steamed milk or milk foam.
6. Americano
- A diluted espresso made by adding hot water to a shot of espresso, creating a smoother, less intense flavour.
7. Single Origin
- Coffee that comes from one specific geographic location or farm, highlighting the unique flavors of that region.
8. Blend
- A combination of different coffee beans from various origins, creating a balanced and consistent flavour profile.
9. Third Wave
- A movement in coffee focusing on high-quality beans, unique flavors, and ethical sourcing, treating coffee more like an artisanal product.
10. Body
- The texture or mouthfeel of coffee, describing whether it is light, medium, or full-bodied. Full-bodied coffee feels rich and heavy on the tongue.
11. Acidity
- A bright, tangy, or sharp taste that gives coffee its liveliness, often associated with fruity or citrus notes.
12. Pour-Over
- A brewing method where hot water is manually poured over coffee grounds, slowly dripping into a carafe or cup, offering more control over flavour extraction.
13. Cold Brew
- Coffee brewed with cold water over an extended period (typically 12-24 hours), resulting in a smooth, low-acid coffee served chilled.
14. Flat White
- An espresso-based drink similar to a latte, but with a higher ratio of coffee to milk and a velvety micro foam on top.
15. Drip Coffee
- Coffee made using an automatic machine that drips hot water through a filter filled with ground coffee, commonly referred to as “regular coffee.”
16. Moka Pot
- A Moka Pot is a classic stovetop coffee maker that brews rich, strong coffee by passing hot water pressurized by steam through ground coffee. It was invented by Alfonso Bialetti in 1933, and it remains a popular brewing method for making espresso-like coffee at home.
Related Read: Coffee 101: Your Essential Guide to Different Brews
17. Ristretto
- A “short” shot of espresso with less water, resulting in a more concentrated and intense flavor.
18. Extraction
- The process of pulling flavors from coffee grounds during brewing. Proper extraction results in balanced flavors, while over or under-extraction can lead to bitter or sour notes.
19. Bloom
- The initial release of carbon dioxide from coffee grounds when hot water first touches them, causing them to “bloom” or expand. It’s an important step in brewing fresh coffee.
20. Grind Size
- The coarseness or fineness of coffee grounds, which affects extraction time and flavour. Espresso requires a fine grind, while French press uses a coarse grind.
21. Tamping
- The act of compressing ground coffee in the espresso machine’s portafilter to ensure an even extraction during brewing.
22. Arabica
- A type of coffee bean known for its smooth, mild flavor and complex acidity. Arabica beans are the most commonly grown and are considered of higher quality compared to Robusta beans.
23. Robusta
- A type of coffee bean known for its strong, bold flavour and higher caffeine content. Robusta is often used in espresso blends and instant coffee.
24. Barista
- A person skilled in preparing and serving espresso-based drinks, often working in coffee shops or cafés.
25. Mocha
- A coffee drink that combines espresso, steamed milk, and chocolate syrup or powder, often topped with whipped cream.
26. Turkish Coffee
- A traditional brewing method where finely ground coffee is simmered (not boiled) in water with sugar and served unfiltered in a small cup, often with grounds settling at the bottom.
27. French Press
- A manual coffee brewing method using a plunger and metal mesh filter to steep coarse coffee grounds in hot water before pressing them down to separate the liquid.
28. Cupping
- A method of tasting and evaluating coffee’s aroma and flavour by steeping coarsely ground coffee in hot water, then slurping it from a spoon to fully experience the flavors.
29. Nitro Coffee
- Cold brew coffee infused with nitrogen gas, creating a creamy texture and frothy head, often served on tap like beer.
30. Steaming
- The process of heating milk using the steam wand of an espresso machine, creating a creamy texture and froth for drinks like lattes and cappuccinos.
31. Affogato
- A dessert-like coffee treat where a shot of hot espresso is poured over a scoop of vanilla ice cream or gelato, blending hot and cold elements.
Frequently Asked Questions
Here are a few interesting FAQs on Coffee Glossary:
Arabica beans are known for their smooth, mild flavour with higher acidity, often regarded as the superior bean type. Robusta beans, on the other hand, have a stronger, more bitter taste and contain more caffeine, making them ideal for espresso blends and instant coffee.
Single origin coffee refers to beans that come from a specific region, farm, or country. This allows the unique characteristics of the region—such as soil, climate, and altitude—to shine through, offering distinctive flavours.
A latte consists of espresso with steamed milk and a small layer of foam on top, while a cappuccino has equal parts espresso, steamed milk, and a thicker layer of foam. Lattes are creamier, and cappuccinos have a stronger coffee flavour due to the higher foam-to-milk ratio.
Third wave coffee is a movement that treats coffee as an artisanal product, focusing on high-quality beans, careful brewing methods, and ethical sourcing. It emphasizes the unique flavours of different coffee varieties and origins.
The term “body” refers to the texture and weight of coffee on your palate. A coffee with a full body feels rich and heavy, while a light-bodied coffee has a thinner, more delicate feel.
Conclusion
Understanding coffee terminology can greatly enhance your appreciation and enjoyment of this beloved beverage. Whether you’re sipping a rich espresso, savoring a velvety latte, or exploring the unique flavors of single origin beans, knowing the language of coffee allows you to fully engage with its complexities.
This detailed coffee glossary will not only enrich your coffee experience but also empower you to make more informed choices, whether at a café or in your kitchen.
