Coffee Definitions

Brewing up a storm in the world of coffee can sometimes feel like learning a whole new language. To that end, the “Coffee Definitions” article takes you on a journey through the essential jargon, shedding light on everything from the basics of coffee glossary to the intricacies of barista terminology. You’ll unlock the mysteries of different coffee orders, explore the nuances of coffee roasting terms, and get a clear understanding of the myriad coffee related-term that will make your next café visit a breeze. Whether you’re a casual coffee drinker or a budding barista, this article is your guide to decoding the coffee world’s unique lexicon, offering you a rich understanding of coffee definitions.

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Types of Coffee Beans

When it comes to the types of coffee beans, four types stand out. They are Arabica, Robusta, Liberica, and Excelsa.

Arabica

Arabica beans are the most popular type of coffee bean worldwide. This variety hails from the mountains of Ethiopia and Yemen and is characterized by its sweet and delicate taste. Arabica beans require a specific climate—cool, subtropical—to thrive. They are known for their mild and subtle flavor that is often considered superior to other coffee types.

Robusta

Robusta coffee beans come in second in terms of global popularity. Named after their robust nature, these beans are resilient and capable of growing at virtually any altitude. They have a stronger, harsher taste compared to their Arabica counterparts, with a higher caffeine content.

Liberica

Liberica beans are less common since they only grow in specific climates, notably in the Philippines. With their unique aroma, liberica beans offer a full-bodied, smoky-tasting brew with a slightly woody flavor.

Excelsa

Lastly, the Excelsa bean, found mostly in Southeast Asia, is both rare and distinctive. Possessing a tart, fruit-like taste, Excelsa beans contribute to the overall complexity in a cup of coffee.

Coffee Roasting Definitions

Understanding coffee roasting can profoundly impact your enjoyment of coffee. It goes beyond sourcing the finest green beans to appreciating each stage in the roasting process.

Green Beans

Green beans are the raw, unroasted coffee beans. Depending on their origin and processing method, they may possess a yellowish to slight green hue. They are rarely used to brew coffee in this raw form.

Roasting Process

The roasting process is where magic happens, transforming green beans into fragrant, flavorful coffee beans. These beans are heated in a rotating drum until they reach the desired level. Each roast level will provide different flavors and characteristics.

Roast Levels

Roast levels are categorized into light, medium, medium-dark, and dark, each with its unique flavor profile. Light roast beans are lighter in color and retain most of the original coffee bean traits, while darker roasts trade acidity for bitterness, resulting in a heavy-bodied brew.

First Crack

The “first crack” is a term used in roasting when beans expand and emit a cracking sound. It’s a signal that the beans have reached a light roast level, and the process could be stopped then or continued for a darker roast.

Second Crack

The “second crack” refers to when the beans pop again, indicating a darker roast. This crack is quieter and adds more body to the coffee while reducing the bean’s acidity.

Coffee Grinding Terms

Grinding coffee is a critical step in preparing a perfect cup. There are different grinders and grind sizes to choose from.

Burr Grinder

A burr grinder is a preferred tool for grinding coffee. It uses two oscillating, serrated plates known as burrs to crush the coffee beans into a uniform size. This uniformity influences the extraction rate and taste of your coffee.

Blade Grinder

A blade grinder functions like a blender with blades spinning at high speed to chop the coffee beans. While less expensive than a burr grinder, the blade grinder yields inconsistent grind sizes which can affect the taste of your coffee.

Grind Sizes

Grind sizes can range from extra coarse, like breadcrumbs, to extra fine, like flour. The right grind size depends on your brewing method. Coarse grinds are suited for the French press, while finer grinds are better suited for espresso. See our grind size chart to determine the right coffee grind size for your coffee-making method or appliance.

Coffee Brewing Methods

The possibilities are endless when it comes to brewing methods. It’s all about preference and the taste profile you’re after.

Pour Over

Pour over involves manually pouring hot water over coffee grounds in a filter. It allows you to control every variable in the brewing process to achieve a clean and crisp cup.

Aeropress

Aeropress is a newer method that offers speed and versatility. By brewing under high pressure, it yields a concentrated and rich cup of coffee in under two minutes.

French Press

The French press, also known as a press pot or plunger pot, is a classic and easy-to-use brewing method. It involves steeping coffee grinds and boiling water in a beaker before pressing the mesh filter to separate the grounds from the liquid.

Espresso

Espresso is a traditional Italian brewing technique that uses pressure to force hot water through finely ground coffee beans, resulting in a concentrated coffee drink.

Cold Brew

Cold brew is made by steeping coarse coffee grounds in cold water for an extended period, usually 12 to 24 hours. The result is a smooth, flavorful coffee concentrate which can be served cold or hot.

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Coffee Cupping Terminology

To assess coffee beans, you need to understand the jargon used in coffee cupping—the practice of observing the tastes and aromas of brewed coffee.

Fragrance

The fragrance of coffee refers to the smell of the coffee grounds before water is added. It’s the first step in cupping and provides a hint of the coffee’s character.

Aroma

The aroma is the smell of coffee after it has been steeped. This aroma can be sweet, floral, or even earthy, depending on the brew.

Body

The body of a coffee refers to the texture or weight of the coffee in your mouth, which can range from light and delicate to full and robust.

Flavor

The flavor of coffee is a holistic term that describes the taste experience from the moment it hits your tongue until it’s swallowed. It can involve notes of chocolate, fruit, nut, spice, or even floral.

Acidity

In coffee terminology, acidity doesn’t denote a sour or stomach-inducing attribute but refers to the bright, vibrant, and tangy notes that stimulate salivations a lively coffee has.

Sweetness

The sweetness in coffee often balances its acidic tones, delivering a sensation that resembles sugar, honey, or caramel.

Bitterness

Bitterness is an inherent characteristic of coffee, especially prominent in darker roasts and over-extracted coffee. When balanced, bitterness adds depth to the coffee’s overall taste.

Espresso Drinks Definitions

Espresso-based drinks are countless, yet they all start from the same core component—a shot of espresso.

Espresso Shot

An espresso shot is the concentrated coffee produced through the espresso brewing process. The shot should have a thick layer of golden crema, with a balanced and full-bodied taste.

Ristretto

A ristretto is a very short shot of espresso, characterized by its intensity and its low bitterness due to the short extraction time.

Lungo

On the opposite end of the spectrum, a lungo is an espresso shot that’s been brewed for nearly twice the length of a regular shot, hence somewhat diluted in flavor.

Americano

An Americano involves adding hot water to an espresso shot, extending the drink and altering its strength to resemble classic filter coffee.

Flat White

A flat white is crafted with a shot of espresso and topped up with steamed, velvety milk, with only a small amount of foam.

Cappuccino

A cappuccino is traditionally one part espresso, one part steamed milk, and one part milk foam. It offers a harmonious balance of strong coffee and smooth milkiness.

Latte

A latte is similar to a cappuccino, but with more steamed milk and less foam, resulting in a creamier and less-intense coffee flavor.

Macchiato

A macchiato, meaning ‘stained’ in Italian, is simply an espresso shot ‘stained’ or marked with a small dollop of frothed milk.

Mocha

A mocha is a blend of espresso, hot milk, and chocolate, offering a creamy, yet bold coffee delicacy.

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Brewing Equipment Definitions

Making a great cup of coffee requires reliable coffee brewing equipment.

Espresso Machine

An espresso machine is a device that brews coffee by forcing pressurized water near boiling point through a puck of ground coffee and a filter in a quick, controlled manner to produce a shot of espresso.

Coffee Grinder

The coffee grinder is an essential tool, as it breaks down coffee beans into particles, which can then be brewed. Grinders can range from manual to electric and blade to burr.

French Press

A French press is a manual brewing device that brews coffee by steeping coffee grounds and hot water in a carafe, then forcing the metal plunger and filter screen through the coffee slurry, separating the grounds from the brewed coffee.

Pour Over Dripper

A pour-over dripper is a cone-shaped device that sits atop a cup or carafe. Ground coffee is placed in a paper filter within the dripper, and hot water is manually poured over it.

Aeropress

The Aeropress is a manual coffee maker that brews coffee using pressurized extraction. It’s quick, simple, and portable, making it a favorite among camping enthusiasts and office workers alike.

Moka Pot

The Moka Pot, also known as a stovetop espresso maker, brews coffee by pressurizing steam through ground coffee. Despite not achieving the pressure levels of an espresso machine, it is capable of producing a rich and strong coffee.

Coffeehouse Terminology

Once you step foot into the world of coffeehouses, you’ll come across some specific lingo.

Barista

A barista is a coffee enthusiast trained in preparing and serving espresso-based coffee drinks. They master pulling espresso shots, frothing milk, maintaining equipment, and often beautiful latte art.

Single Origin

Single-origin coffee comes from one location, whether it’s a specific country, region, or single producer. Single-origin coffees showcase the unique characteristics and flavor profiles of that area.

Blend

Blends are a mixture of coffee beans from different regions or countries, aiming to balance flavors and create a consistent taste profile throughout the year.

Cupping

Cupping is a professional tasting practice where coffees are graded for quality. It allows experts to identify the characteristics and quality of coffee beans by assessing their aroma and flavor.

Pulling a Shot

Pulling a shot is a barista’s term for extracting a shot of espresso. It originates from traditional espresso machines where a lever was pulled to produce a shot.

Steaming

Steaming refers to the process of heating and frothing milk using the steam wand of an espresso machine. It creates microfoam, essential for making creamy cappuccinos and lattes.

Tamping

Tamping is the action of compacting coffee grounds in the espresso machine’s portafilter before brewing. A consistent, even tamp is key to achieving balanced extraction.

Dosing

Dosing is the process of measuring the amount of coffee grounds used to pull an espresso shot. Consistent dosing is essential for maintaining flavor consistency.

Coffee Taste Profiles

Understanding coffee taste profiles can enhance your appreciation for this versatile drink.

Acidity

Acidity in coffee is desirable and contributes to a coffee’s brightness and liveliness. Coffees are often described as having citric, malic, or tartaric acidity—the components that make fruit taste tangy or sour.

Body

The body of a coffee describes how the coffee feels in your mouth, whether that’s light and delicate or rich and full. The body can be influenced by the coffee bean, roast level, and brewing method.

Aroma

The aroma refers to the fragrance released by coffee, both as solid coffee grounds and when it’s brewed. Rich coffee aroma can enhance the coffee drinking experience.

Taste

When we talk about taste, we refer to the combination of all the elements – aroma, acidity, sweetness, bitterness, and body – that contribute to the overall flavor profile of the coffee.

Aftertaste

Aftertaste or finish, refers to the flavor that lingers after swallowing a sip of coffee. It could be sweet, bitter, or smoky, depending on the type of coffee and its roast level.

Balance

If a coffee’s acidity, sweetness, bitterness, body, and aroma exist in harmony without any attribute overpowering others, the coffee is described as balanced.

Decaffeination Process Terms

Decaffeination is the process of removing caffeine from coffee beans. Various methods exist to achieve this and can influence the final taste of the coffee.

Swiss Water Process

The Swiss Water Process is a gentle, chemical-free method to decaffeinate coffee. It uses the principles of solubility and osmosis to extract caffeine, preserving the coffee’s flavor as much as possible.

Direct Solvent Process

In the direct solvent process, coffee beans are steamed and then rinsed with a solvent that binds to caffeine, extracting it from the beans. The beans are then steamed again to remove residual solvent and dried to bring back their flavor.

Indirect Solvent Process

In the indirect solvent process, coffee beans are soaked in hot water first, and then the water is treated with a solvent to remove caffeine. The decaffeinated water is then reunited with the coffee beans, which absorb the flavor compounds from the water.

Carbon Dioxide Process

The carbon dioxide process uses supercritical carbon dioxide as a solvent to remove caffeine from green coffee beans. It’s an efficient method that maintains the beans’ flavors while achieving a great decaffeINATION level.

In conclusion, by understanding coffee terms, you can better appreciate your beloved cups of joe, deepen your knowledge, and have great conversations with fellow coffee enthusiasts—making every cup count!