Arabica, body, cupping, crema, extraction, processing, specialty – the world of coffee has its own language, one that's not always self-explanatory. In our glossary, we explain the most important terms related to coffee cultivation, processing, roasting, brewing, and tasting. From the plantation and green bean to the finished cup.
The world of coffee is full of terms from different languages and stages of its production. Some describe the species and varieties of coffee, others describe the processing of the fruit, the degree of roasting of the beans, the method of preparation of the beverage, or its sensory characteristics. Therefore, you may encounter terms such as washed, natural, single origin, body Whether specialty, the meaning of which is not obvious to everyone.
The following glossary collects the most important terms related to coffee – both those used by growers, roasters and baristas, as well as those that are increasingly appearing on packaging and in product descriptions.
A
Acidity
One of coffee's primary sensory characteristics, it can resemble the acidity of citrus fruits, apples, grapes, or other fruits. A well-balanced acidity gives the brew a fresh and distinctive character. It shouldn't be confused with the unpleasant, sour taste of poorly prepared coffee.
Altitude – height of the crop
The altitude at which coffee trees grow influences the rate of fruit ripening and, consequently, the characteristics of the beans. At higher altitudes, lower temperatures can slow ripening, favoring the development of more complex sensory profiles.
Anaerobic fermentation
A method of fermenting coffee in an oxygen-limited environment, typically in sealed tanks. Depending on the method used, it can lead to the development of intense and unusual aromas.
Arabica
A popular name for a coffee belonging to the species Coffea arabica. It accounts for a significant portion of global coffee production and encompasses numerous varieties and cultivars. Its sensory profile can be quite diverse, from chocolatey and nutty to fruity and floral.
B
Barista
A person who specializes in preparing and serving coffee. A professional barista possesses knowledge of beans, roasting, grinding, extraction, and brewing methods, among other things.
Blend – a mixture of coffees
A blend of two or more coffees. They may come from different countries, regions, plantations, harvests, or varieties. Blends are created to achieve a specific, repeatable flavor profile.
Bodysuit – flesh tone
A term describing the sensation of weight, density, and texture of a brew in the mouth. Coffee can have a light, medium, or full body.
Bourbon
One of the most famous varieties Coffea arabica. It originates from the historical population of coffee trees grown on the island of Bourbon, now Réunion. It also became the basis for many later coffee varieties.
C
Cappuccino
A drink made with espresso and frothed milk. Its distinctive feature is the balance between the coffee flavor and the sweetness and creamy texture of the milk.
Catuai
This Arabica variety is a cross between Mundo Novo and Caturra. It is grown primarily in Latin America.
Caturra
A natural mutation of the Bourbon variety, it is characterized by relatively small vines. It is widely cultivated in Central and South America, among other places.
Chemex
A glass vessel used for pour-over coffee brewing. It uses special paper filters, and the resulting brew is usually clean and clear.
Cherry – the fruit of the coffee tree
A fruit containing seeds called coffee beans. Many varieties of coffee bean are red when ripe, although there are also varieties with yellow or orange fruit.
Coffea
A genus of plants belonging to the Rubiaceae family (Rubiaceae), including coffee species. The greatest economic importance is primarily Coffea arabica and Coffea canephora.
Cold brew
Coffee prepared by exposing ground beans to cold or chilled water for extended periods. The process typically takes many hours and produces a beverage with a different profile than coffee brewed with hot water.
Crema
A layer of fine, golden-brown foam that forms on the surface of a properly prepared espresso. This is due, in part, to the presence of gases released during extraction under pressure.
Cupping
A standardized method for preparing and evaluating coffee used during professional tastings. It allows for comparisons of aroma, flavor, acidity, body, and other characteristics between samples.
D
Dark roast
A roast level where the beans are exposed to high temperatures for longer than with a light roast. Characteristics resulting from the roasting process become more pronounced in the coffee's profile, such as notes of dark chocolate, caramelization, or roasting.
Decaf – decaffeinated coffee
Coffee from which most of the caffeine has been removed before roasting. Decaffeination can be performed using various methods, and the method used can affect the profile of the finished coffee.
Dripper
A drip coffee brewing device in which hot water flows through a layer of ground beans contained in a filter. This group includes the V60 and Kalita Wave, among others.
E
Espresso
A concentrated coffee drink prepared by forcing hot water under pressure through finely ground coffee. It forms the basis of many drinks, including cappuccino, latte, and flat white.
Extraction
The process of transferring soluble components from ground coffee into water during brewing. This process is influenced by factors such as grinding fineness, water temperature and quality, coffee-to-water ratio, and contact time.
F
Fermentation
One of the stages of coffee processing during which the activity of microorganisms and enzymes leads to changes in the material surrounding the beans. The fermentation process can influence the coffee's subsequent sensory profile.
Filter coffee – drip coffee
Coffee prepared using the filter method, in which water flows through the ground beans and the brew is separated from the grounds using a filter.
Flat white
A drink based on espresso and frothed milk, usually with a more pronounced proportion of coffee than in a large latte.
French Press
A piston brewer in which ground coffee is left in contact with water for a certain period of time, and then the grounds are separated using a metal filter.
G
Geisha / Gesha
A variety of Arabica appreciated for its distinctive, often highly complex aromatic profile. Gesha coffees produced in Panama have gained particular fame, although this variety's origins are linked to Ethiopia.
Green coffee
Raw, dried coffee beans before roasting. In this form, coffee is traded internationally between producers, importers, and roasters.
Grind size – degree of grinding
The size of coffee particles after grinding should be adapted to the brewing method, as it affects the extraction rate.
H
Honey process
A processing method in which, after removing the fruit's skin, some of the pulp and mucilage remain on the beans during drying. The name does not imply the use of honey.
L
Latte
A coffee drink consisting of espresso and a large amount of milk, usually with a thin layer of milk foam.
Light roast
A roast level that often preserves more of the characteristics of the bean's origin and variety. These coffees are more likely to feature fruity and floral notes, as well as a more pronounced acidity.
M
Medium roast
A roast level somewhere between light and dark. It can combine characteristics related to the origin of the bean with the aromas that develop during roasting.
Microlot
A small, distinct batch of coffee. It may come from a specific part of the plantation, a specific harvest, a specific variety, or have undergone a specific processing method.
Moka pot – coffee pot
A coffee-making device in which, under the influence of pressure generated during heating, water passes through the ground coffee to the upper part of the container.
N
Natural process – natural processing
A method in which the entire coffee cherry is dried, along with the pulp and skin, before the dried fruit parts are separated from the seeds. Coffees processed this way often have an intensely fruity and sweet profile.
P
Peaberry
A rounded bean that forms when a single seed develops within the coffee cherry instead of the typical two. Peaberries are often separated during sorting and sold as individual batches.
Processing – coffee processing
A set of processes performed after fruit harvesting to obtain beans ready for further processing and export. Basic methods include natural processing, wet processing, and honey processing.
Pulping
The mechanical removal of the skin and part of the pulp from coffee cherries is one of the stages of some processing methods.
Q
Q Grader
A person with specialist qualifications in the sensory evaluation of coffee, obtained within a specific training and certification system.
R
Roasting – roasting coffee
The thermal processing of green beans. During roasting, numerous chemical reactions occur, responsible for the color, aroma, and flavor characteristic of roasted coffee.
Roast profile
A method of conducting the roasting process, describing changes in temperature and time during each stage. The roaster can tailor the profile to the specific bean and desired result.
Robusta
A popular commercial name for coffee derived from the species Coffea canephora. It typically contains more caffeine than Arabica and is often characterized by greater bitterness, a fuller body, and lower acidity. It is commonly used in espresso blends, among other things.
S
SCA – Specialty Coffee Association
An international organization operating in the coffee industry, dealing with education, standards, research, and the development of coffee knowledge.
Screen size
Grading beans according to their size, performed using sieves with specific hole sizes, is one of the parameters used in the green coffee trade.
Single origin
A term for coffee originating from a single, specific source. The scope of this term can vary, referring to a single country, region, plantation, farm, or specific batch.
Specialty coffee
A term referring to high-quality coffees assessed according to specific qualitative and sensory standards. In practice, this concept's meaning is related to both the quality of the raw material and the control of subsequent stages of the coffee's journey from producer to cup.
T
Tamping
Tamping ground coffee evenly in the espresso machine's portafilter before making espresso.
Terroir
A set of local conditions influences the development of the coffee plant and the nature of its fruit. These include climate, altitude, soil type, rainfall, sunlight, and local topography.
Traceability – traceability of origin
Traceability of coffee origins and its journey through the supply chain. Depending on the product, information may include country, region, farm, producer, variety, processing method, or specific batch.
V
Variety
A term referring to a variety of coffee plant. Individual varieties may differ in plant appearance, disease resistance, cultivation requirements, yield, and sensory potential, among other things. Examples include Bourbon, Caturra, Typica, and Gesha.
V60
A popular conical dripper developed by the Japanese company Hario. The name refers to its V-shape and 60-degree angle.
W
Washed process – wet processing
A processing method in which the skin and pulp of the fruit are removed, and the beans undergo further steps to remove any remaining mucilage before drying. Coffees processed using this method are often associated with a clean and distinct sensory profile.
Wet hulled – wet hulling processing
A method particularly associated with Indonesia, known as giling basah. The parchment husk is removed while the grain is still relatively moist, and the grains are then further dried.
The most important coffee terms in one place
It's a long journey from a coffee cherry ripening on a coffee tree to a cup of espresso. The final character of the beverage is influenced by the species and variety of the plant, the location where it was grown, the harvesting method, the processing method, storage, roasting, grinding, and the brewing process itself. Knowing these basic terms not only makes reading labels and coffee descriptions easier, but also allows you to better understand why two coffees, even from the same country, can taste completely different and where the fruity, floral, chocolatey, or nutty notes come from.
