Coffee Glossary

Words to Brew By. From A-Z, most popular to most obscure: All you need to be in the know.


A


AA Capitalized letters are grade indicators usually describing the size of the bean. In Peru, for example, AAA is the largest bean; In India, A is the largest bean.

Acidity A tart, tangy taste experienced mainly on the tip and side of the tongue. This quality makes coffee refreshing. Coffees are low in acidity, between 5 and 6 on the pH scale.

After-Dinner Roast See Espresso Roast

Aged Coffee Traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases body.

Alajuela The market name for one of the better coffees of Costa Rica.

Altura Spanish for “heights”; It describes Mexican coffee that has been high grown.

American Roast Coffee roasted to traditional American taste, medium brown.

Americano See Caffe Americano

Ankola The Seldom-used market name for Arabica coffee from northern Sumatra.

Aquapulp Terms for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in machines.

Arabica The earliest cultivated and most widely grown species of coffee tree. It produces approximately 70 percent of the world’s coffee.

Aroma The sensation or smell released from brewed coffee. The smell of coffee grounds is referred to as the Bouquet.

Arusha Market name for coffee from the slopes of Mt. Meru in Tanzania.

Automatic Filter-Drip Coffee Makers Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee.

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B


Bag A burlap sack of coffee. Weight differs from country to country. For example: in Brazil a bag is 132 pounds. In Colombia it is 154 pounds. In Hawaii it is 100 pounds. (132 pounds is the most common)

Balance Tasting term applied to coffees for which no single characteristic overwhelms others.

Bani Market name for a good, low-acid coffee from the Dominican Republic.

Barahona Market name for coffee from the southwestern region of the Dominican Republic. It is considered to be the best coffee from that country.

Barista Italian term for a skillful and experienced espresso bar operator.

Bar System A complete system for producing espresso cuisine.

Batch Roaster A machine which roasts a given quantity or batch of coffee at one time.

Bird Friendly See Shade Grown

Bitter The taste perceived at the back of the tongue. Dark Roasts are intentionally bitter. Over-extraction (too little coffee at too fine a grind) can cause bitterness.

Blade Grinder Device that uses a blade to grind coffee.

Bland The pale flavor often found in low grown robusta coffees. Also caused by under-extraction (too little coffee or too course a grind).

Blend A mixture of two or more single-origin coffees.

Body The viscosity or “thickness” of a coffee. Examples of body include light, medium, full, thin, watery, syrupy, heavy, rich and creamy.

Boiler In most espresso brewing machines, the tank in which water is heated for brewing and steam production.

Bourbon Santos See Santos

Bourbon A botanical variety of Coffea Arabica.

Brew Head The fixture protruding from the front of most espresso machines into which the portafilter and filter clamp.

Bright Tangy acidity is often described as bright.

Briny The salty sensation caused by excessive heat after brewing (truck-stop coffee).

Brown Roast See American Roast

Bugishu Market name for Arabica coffee from the slopes of Mt. Elgon in Uganda. It is considered to be the best Ugandan coffee.

Burr Grinder Also known as a Burr Mill. Coffee grinder with two shredding discs or burrs that can be adjusted for maximum effectiveness.

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C


Café au Lait A coffee drink combining one-third drip coffee with two-thirds hot, frothed milk.

Caffe Americano An espresso that is cut with very hot water to fill an American size cup.

Caffe Latte A serving of espresso combined with three times the amount of hot milk and then topped with froth.

Caffe Mocha A chocolate cafe latte often prepared with whipped cream on top.

Cafe Noir Coffee served without cream or milk. Cafe is French for coffee and noir is French for black.

Caffeine An odorless, bitter alkaloid responsible for the stimulating effect of coffee and tea.

Cappuccino An espresso drink comprised of one serving of espresso topped with hot milk and froth. Cappuccino gets its name from the Italian order of Catholic Capuchin monks, whose hooded robes resemble the drink’s cap of foam in shape and color.

Caracas A class of Venezuelan coffees ranging from fair to excellent in quality.

Caracol See Peaberry

Caturra A relatively recently selected botanical variety of the Coffea Arabica species that generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional Arabica varieties.

Celebes See Sulawesi

Chaff Flakes of the innermost skin of the coffee fruit that remain clinging to the green bean after processing, and float free during roasting.

Chanchamayo The market name for a respected coffee from south-central Peru

Cherry Common name for the fruit of the coffee tree. Each cherry contains two regular coffee beans, or one peaberry.

Chiapas A coffee-growing state in southern Mexico. At their best, Chiapas coffees display the brisk acidity, delicate flavor, and light to medium body of the better-known Mexican coffees of Oaxaca and Vera Cruz States.

Chicory The root of the endive, roasted and ground, it is blended with coffee in New Orleans-style coffee.

Chipinga A region in eastern Zimbabwe that produces the countries most admirable coffees.

Cibao The market name for a good, low-acid coffee from the Dominican Republic.

Cinnamon Roast See Light Roast

City Roast See Full-City Roast

Clean A coffee cupping term describing a coffee sample that is free from flavor defects.

Coatepec The market name for a respected washed coffee from the northern slopes of the central mountain range in Veracruz, Mexico.

Coban The market name for a high-grown coffee from north-central Guatemala.

Coffea Arabica See Arabica

Coffee Canephora See Robusto

Coffee Oil The volatile coffee essence developed in a bean during roasting.

Cold-Water Method A brewing method in which ground coffee is soaked in a small amount of cold water for approximately fifteen minutes. The grounds are then strained out and the resulting coffee is stored and mixed with hot water as needed. This method produces a low-acid, light-bodied cup of coffee that some find delectable and others find tasteless.

Colombia The standard Colombia coffee is a wet-processed coffee produced by small holders, collected, milled and exported by the Colombian Coffee Federation. It is sold by grade (Supremo highest) rather than by market name or region. It can range from superb high-grown, classic, mildly fruity Latin-America coffee to rather ordinary, edge-of-fermented fruity coffee.

Commercial Coffees Packaged, pre-ground coffees sold by brand name.

Complexity A tasting term describing coffees whose taste sensations shift and layer pleasurably, and give the impression of depth and resonance.

Continental Roast See Espresso Roast

Costa Rica The best Costa Rica coffees display a full body and clean, robust acidity that make them among the most admired of Central American coffees.

Crema The caramel colored foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. The crema makes a ‘cap’, which helps retain the aromatics and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew. Crema is caused by colloids and lipids being forced out into an emulsion under the pressure of an espresso machine.

Cucata Market name for coffee grown in northeastern Colombia.

Cup Character A means of describing a cup of coffee that includes the coffee’s aroma, fragrance, acidity, body, sweetness, after taste and freshness.

Cupping A procedure used by professional tasters to perform sensory evaluation of samples of coffee beans. Tasting wine is called “tasting”, while tasting coffee is called “cupping”.

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D


Dark French Roast A roast of coffee almost black in color with a shiny surface, thin-bodied, bittersweet in flavor, and an overlay of burned or charcoal-like tones.

Decaffeination Process Specialty coffees are decaffeinated in the green state, currently by one of four methods: direct solvent method, indirect solvent method, water only method or carbon dioxide method.

Degassing A natural process in which recently roasted coffee releases carbon dioxide gas, temporarily protecting the coffee from the staling impact of oxygen.

Demucilage A term for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in machines.

Demitasse A French term meaning ‘half cup’. It is a small, half size cup used for serving espresso.

Djimah A coffee from Ethiopia. Washed Djimah can be an excellent low-acid coffee. Dry-processed Djimah often exhibits wild or medicinal taste characteristics and is not often traded as a specialty coffee.

Dominican Republic High-grown Dominican coffee is a fairly rich, acidy coffee with classic Caribbean characteristics. Lower grown Dominican coffees tend to be softer and less acidy.

Doppio A double espresso or 1.5-3.0 oz of straight espresso.

Doser A spring-loaded device on specialized espresso grinders that dispenses single servings of ground coffee.

Double Picked The coffee in question has been subjected to hand picking twice rather than once to remove imperfect beans, pebbles, and other foreign matter.

Drip Method A brewing method that allows hot water to settle through a bed of ground coffee.

Dry-Processed Coffee Coffee processed by removing the husk or fruit after the coffee fruit has been dried.

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E


Earthiness Depending on who is doing the tasting, it can be a taste defect or a desirable exotic taste characterized by how intense the earthy taste in question is.

El Salvador El Salvador coffees tend toward softer, less acidy versions of the classic Central America flavor profile. The best high-grown El Salvadors from trees of the bourbon and pacamara varieties can be fragrant, complex, lively, and gentle.

Espresso Used to describe both a roast of coffee and a method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee. Comes from the Latin word “Expresere” which means, “to press out.”

Espresso Breve Espresso with half and half.

Espresso Lungo A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.

Espresso Macchiato Espresso with a minimal amount (or “mark”) of steamed milk on top.

Espresso Ristretto Literally “restricted” espresso. A shorter draw. The goal being a thicker and more flavorful espresso.

Espresso Roast A term for coffee brought to degrees of roasting ranging from somewhat darker than the traditional American norm to dark brown.

European Preparation Used to describe coffee from which imperfect beans, pebbles, and other foreign matter have been removed by hand.

European Process See Traditional Process

European Roast See Espresso Roast

Exotic Unusual aromatic, such as berry or floral.

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F


Fair Traded Coffee Coffee that has been purchased from peasant farmers at a “fair” price as defined by international agencies.

Filter Method Any brewing method in which water filters through a bed of ground coffee. Also describes drip method brewers utilizing a paper filter to separate grounds from brewed coffee.

Finish The sensory experience of coffee just as it is swallowed

Flavor In cupping, or sensory evaluation of coffee, flavor is what distinguishes the sensory experience of coffee once its acidity, body and aroma have been described.

Flavor Defects Unpleasant flavor characteristics caused by problems during picking, processing, drying, sorting, storage, or transportation.

Flavored Coffees Coffees that in their roasted, whole-bean form have been mixed with flavoring agents.

Fragrance As a specialized term in cupping, or sensory evaluation of coffee, fragrance describes the scent of dry coffee immediately after it has been ground, but before it is brewed.

French Press Brewing method that separates spent grounds from brewed coffee by pressing them to the bottom of the brewing receptacle with a mesh plunger.

French Roast Dark roasted coffee that tastes bittersweet.

Frothed Milk Milk that is heated and frothed with a steam wand as an element in the espresso cuisine.

Full-City Roast Term for coffee brought to degrees of roast somewhat darker that the traditional American norm, but lighter that the classic dark roast.

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G


Ghimbi A wet-processed coffee from western Ethiopia.

Good Hard Bean A grade of Costa Rica coffee grown at altitudes of 3,300 to 3,900 feet.

Green Coffee Unroasted coffee.

Guatemala Guatemala is a complex coffee origin. Hard Bean grade coffees from the central highlands tend to exhibit a rich, spicy or floral acidity and excellent body. Coffees from mountainous areas exposed to either Pacific or Caribbean weather tend to display less acidity and more fruit.

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H


Haiti The best Haiti coffees are low acid, medium-bodied, soft and rich. Virtually all Haiti coffees entering the United States are produced by a large group of cooperatives and marketed under the name Haitian Bleu.

Hard Trade term for low-quality coffee.

Hard Bean The term often used to describe coffees grown at relatively high altitudes, 4,000 to 4,500 feet. Coffee grown above 4,500 feet is referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower-maturing fruit and a harder, less porous bean.

Harrar The best of the dry-processed coffees of Ethiopia grown in eastern Ethiopia near the city of Harrar. Usually light-bodied, but fragrant with complex fruit or floral-toned acidity.

Hawaiian Kona A single-origin coffee from the Kona coast of the Island of Hawaii. It displays classic balance, with medium body, good acidity, and rich, complex aroma and flavor.

Heredia The market name for a respected coffee of Costa Rica.

High Roast A term for coffee brought to degrees of roast somewhat darker than the traditional American norm, but lighter than the classic dark roast such as espresso, French, or Italian.

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I


India Mysore The market name for certain high-quality wet-processed India coffees grown in the south of the country. It has moderate body, acidity and is sometimes bland.

Indonesia Indonesia coffees are usually marketed under the name of the island of origin; see Sulawesi and Java. Most are distinguished by full body, rich flavor, and a low-toned, vibrant acidity.

Italian Roast A roast of coffee darker than the traditional American coffee. Usually dark brown in color and rich and bittersweet in flavor, but may range in color to almost black, and in flavor to nearly burned.

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J


Jamaica Jamaica Blue Mountain is a balanced classic coffee with rich flavor, full body, and a smooth yet vibrant acidity. These characteristics and its relatively short supply have made it one of the world’s most celebrated coffees.

Jamaica Blue Mountain A celebrated single-origin coffee from above 3,000 feet elevation in the Blue Mountain District of Jamaica.

Java Java coffees are grown on large Indonesian farms or estates, operated by the government, and are wet-processed using modern methods.

Jinotegoa The market name for a respected Nicaragua coffee.

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K


Kalossi A growing region in the southeastern highlands of Sulawesi. It is distinguished by full body, expansive flavor, and a low-toned, vibrant acidity.

Kenya Kenya coffees are celebrated for their deep, winy acidity, resonant cup presence, and complex fruit and berry tones. Of the world’s great coffees, Kenyan is the most widely available and consistent in quality.

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L


Latte See Caffe Latte

Lavado Fino The finest grade of Venezuela coffee.

Light Roast A coffee brought to a degree of roast of coffee lighter that the traditional American norm and grainy in taste, with a sharp, almost sour acidity.

Limu The market name for a respected floral and fruity, wet-processed coffee from south-central Ethiopia.

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M


Macchiato Either a serving of espresso “stained” or marked with a small quantity of hot frothed milk (espresso macchiato).

MAM An acronym for Medellín, Armenia, and Manizales, three of the best and most famous coffees of Colombia. To simplify large-scale coffee contracts, coffees from these three regions are sold together as MAM.

Mandheling The most famous coffee of Sumatra, Indonesia. From the Lake Toba area toward the northern end of the island.

Matagalpa The market name for a respected coffee of Nicaragua.

Matari The market name for one of the most admired coffees of Yemen.

Mature Coffee Coffee held in warehouses for two to three years. Mature coffee has been held longer than old crop coffee, but not as long as aged or vintage coffee.

Merida The market name for one of the most respected and most characteristic Venezuelan coffees.

Middle Eastern Coffee See Turkish coffee

Mild A trade term for high-quality Arabica coffees, often contrasted with hard or inferior coffees.

Milling The mechanical removal of the dry parchment skin or the entire dried fruit husk from wet-processed coffee beans.

Mocha A single-origin coffee from Yemen; also a drink combining chocolate and usually espresso coffee. It is the world’s oldest commercially cultivated coffee.

Monsooned Coffee Dry-processed, single-origin coffee from southern India deliberately exposed to monsoon winds in open warehouse to increase body and reduce acidity.

Moshi The market name for coffee from the slopes of Mt. Kilimanjaro in Tanzania.

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N


Natural Coffee See Dry-Processed Coffee

Neapolitan Macchinetta A style of drip method brewer in which the ground coffee is secured in a two-sided strainer at the waist of the pot between two closed compartments. The brewing water is heated in one compartment, then the pot is flipped over, and the hot water drips through the coffee into the opposite compartment.

Neapolitan Roast A term for coffee brought to a degree of roast darker than the typical espresso roast, but not quite black.

New England Roast See Light Roast

New Guinea A single-origin coffee from Papua New Guinea. The best-known New Guinea coffees are produced on very large, state of the art estates that produce a very well prepared, clean, fragrant, deeply dimensioned, moderately acidy coffee.

New Orleans Coffee Traditionally, dark-roast coffee blended with up to 40 percent roasted and ground chicory roots.

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O


Oaxaca Pluma Market name for coffee from the southern Mexico state of Oaxaca.

Ocoa The market name for one of the well-respected coffees of the Dominican Republic.

Old Crop See Aged Coffee

Old Tavern Coffee Estates A small, highly regarded producer of certified Jamaica Blue Mountain™ coffee using traditional wet-processing methods.

Open Pot Method A brewing method in which the ground coffee is steeped (not boiled) in an open pot, and separated from the brewed coffee by settling or straining.

Organic Coffee Coffee that has been grown and processed without the use of pesticides, herbicides or other chemicals.

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P


Pare The market names for coffee from the south of Tanzania.

Peaberry A small, round bean formed when only one seed, rather than the usual two, develops at the heart of the coffee fruit. Frequently, peaberries are separated and sold as a distinct grade of coffee.

Percolation A method of coffee brewing in which hot water filters down through a bed of ground coffee.

Piston Machine An espresso machine that uses a piston operated by a lever to force brewing water at high pressure through the compacted bed of ground coffee.

Plunger Pot See French Press

Polishing An optional procedure at the end of coffee processing in which the dried, shipment-ready beans are polished to remove silverskin and improve their appearance. Polishing does nothing to help flavor and often alters the taste, therefore most specialty coffee buyers do not encourage this practice.

Portafilter In espresso brewing, a metal object with a plastic handle that holds the coffee filter, and clamps onto the group.

Pulping See Wet-Processed Coffee

Pump Machine An espresso machine that uses a pump to force high-pressure brewing water through the compacted bed of ground coffee.

Pyrolysis The chemical breakdown of fats and carbohydrates into the delicate oils that provide the aroma and most of the coffee flavor that occurs during roasting.

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Q


Quakers Defective coffee beans that remain light colored and fail to roast properly.

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R


Regular Roast See American Roast

Richness A satisfying fullness in flavor, body, and acidity.

Ristretto This is the strongest and most concentrated espresso drink. It is made with half the amount of water but the same amount of coffee as a regular espresso. It is pure, intense, and wonderful in taste. Ristretto in Italian means “restricted.”

Robusto Currently the only significant competitor of Coffea Arabica among cultivated coffee species. Robusto produces approximately 30 percent of the world’s coffee.

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S


Santos A market name for a category of high-quality coffee from Brazil.

Semi-Dry Processed Coffee Coffee prepared by removing the outer skin of the coffee fruit and drying the skinned coffee with the sticky mucilage and the inner skins still adhering to the bean.

Shade Grown Describes coffee grown under a shady canopy.

Sidamo The market name for a distinguished light-to-medium bodied, fragrantly floral or fruity wet-processed coffee from southern Ethiopia.

Silverskin The thin, innermost skin of the coffee fruit. It clings to the dried coffee beans until it is either removed by polishing or floats free during roasting.

Single-Estate Coffee Coffee produced by a single farm, single mill, or single group of farms.

Single-Origin Unblended coffee from a single country, region, and crop.

Sivetz Roaster A type of coffee roaster named after inventor Michael Sivetz. A roasting apparatus that works like a giant popcorn popper by utilizing a column of forced hot air to simultaneously agitate and roast green coffee beans. Also known by the generic terms Fluid Bed Roaster, Fluidized Bed Roaster, and Air Roaster.

Solo A single shot of espresso. See doppio.

Soft Bean Coffee grown at relatively low altitudes (under 4,000 ft). The lower altitudes and consequently warmer temperatures produce a faster maturing fruit and a lighter, more porous bean.

Specialty Coffee The practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark.

Specialty Coffee Association of America (SCAA) An important and influential association of specialty coffee roasters, wholesalers, retailers, importers and growers headquartered in Long Beach, California.

Spicy Aromatics reminiscent of various spices, detectable either when smelling or tasting coffee.

Stale Coffee that has been exposed to oxygen for too long becomes flat and tastes of cardboard.

Steam Wand A small, protruding pipe on most espresso machines that provides steam for the milk-frothing operation. Also known as a nozzle, piper or stylus.

Strictly High-Grown The highest grade of El Salvador coffee.

Sulawesi A single-origin coffee from the Indonesian island of Sulawesi.

Sun Drying The process of drying coffee directly after picking or after fruit removal, by exposing it to the heat of the sun by spreading and raking it in thin layers on drying racks or patios.

Supremo The highest grade of Colombia coffee.

Sweet A smooth and palatable coffee that is free from defects and harsh flavors.

Swiss Water Process A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.

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T


Tamper In espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket.

Tapachula See Chiapas

Thermal Block A system for heating water in espresso brewers that uses coils of pipe enclosed inside a heating element or hot water tank.

Toraja The market name for coffee from southwestern Sulawesi, Indonesia.

Tone The appearance or color of coffee.

Traditional Process A group of decaffeination methods that use solvents to remove caffeine from green coffee beans.

Turkish Coffee Coffee ground to a powder, sweetened, brought to a boil, and served with the grounds.

Typica A botanical variety of Coffea Arabica.

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V


Vacuum-Filter Method A brewing method that differs from other filter methods in that the brewing water is drawn through the ground coffee by means of a partial vacuum.

Varietal Coffee A term used by many people in the American specialty coffee industry, to describe an unblended coffee from a single country, region, and crop.

Varietal Distinction A cupping term describing positive characteristics that distinguish a given coffee from coffee from other regions.

Viennese Coffee Coffee brewed by the drip or filter method from a blend of coffee brought to a degree or darkness of roast called Viennese Roast; also refers to brewed coffee of any roast or origin topped with whipped cream.

Viennese Roast A term for coffee brought to a degree of roast slightly darker than the traditional American norm, but lighter than espresso, French, or Italian. It is less acidy and smoother than the typical American roast, but may display fewer of the distinctive taste characteristics of the original coffee. Viennese roast may also refer to a mixture of beans roasted to a dark brown and beans roasted to the traditional American medium brown.

Vintage Coffee See Aged Coffee

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W


Wellenford Estate At one time the most celebrated Jamaica Blue Mountain coffee. Now, any Jamaica Blue Mountain coffee from the Wellensford mill.

Wet-Processed Coffee Coffee prepared by removing the skin and pulp from the bean while the coffee fruit is still fresh. Most of the world’s coffees are processed by the wet method, which generally intensifies acidity.

Whole-Bean Coffee Coffee that has been roasted but not yet ground.

Winy A flavor reminiscent of fine red wine.

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Z


Zambia Estate coffees from eastern Zambia, located in south-central Africa, that appear in the North American specialty market. They tend toward the softer, less acidy version of the Africa profile.

Zimbabwe Zimbabwe coffee exhibits excellent cup presence and the vibrant, winy acidity characteristic of East Africa coffees. Some rank it second in quality only to Kenya among Africa coffees. Most is grown in the Chipinga region, along the eastern border with Mozambique.