Do you have a passion for coffee and want to understand the subject better? Knowledge of coffee terms will help.<\/p>\n
Use our alphabetical glossary to start exploring the world of coffee.<\/p>\n
We have collected general coffee terms and definitions that relate to coffee, coffee tools, and coffee accessories.<\/p>\n
AA<\/strong> is the highest coffee category in many classification systems. Typically, these are the largest and most expensive coffee beans, grown in Kenya, Tanzania, Burundi<\/a>, India, and other countries.<\/p>\n Acidity<\/strong> is one of the components of coffee flavor. Its intensity is influenced by plantation elevation, the method of processing, and the degree of roasting. Acidity can be pleasant, or not. Good acidity is comparable to the acidity of apples or citrus fruits and is pleasant and refreshing.<\/p>\n An AeroPress<\/strong> is a fairly new manual coffee maker, but it’s already gaining popularity. Despite its simplicity of design and use, the AeroPress can brew coffee using a huge number of recipes.<\/p>\n American Roast<\/strong>, also known as a City Roast, is when coffee is roasted until medium brown. The beans are roasted until the end of the first crack\u2014the characteristic click that occurs when beans are heated. A cup of American Roast coffee has a traditional flavor.<\/p>\n An Americano<\/strong> is a coffee drink obtained by diluting espresso with hot water to get a volume of 150-200 ml (5-7 oz).<\/p>\n Arabica<\/strong> is a coffee variety that grows on Arabica trees. The trees and coffee variety got their name because they originated in the Arab countries of Africa, most likely in Kaffa, an Ethiopian province. Arabica coffee makes up approximately 70% of all coffee produced in the world. It is suitable for alternative brewing methods, and well reveals taste and aroma notes that are influenced by cultivation climate.<\/p>\n Aroma<\/strong> is the pleasant scent released from freshly ground coffee beans and brewed coffee. Aromas can have different shades: nutty, floral, citrus, herbal, and others.<\/p>\n Balance<\/strong> is coffee’s harmony of taste characteristics and shades. The taste of the drink should combine different flavors. Coffee has a complex flavor if the nuances of taste change, alternate, and overlap.<\/p>\n A Bar<\/strong> is a unit of measure for pressure. The optimal pressure for preparing espresso drinks is 9 bar. Most espresso machines are equipped with a pump that produces the necessary pressure. In manual espresso makers, the user presses a button or moves a lever to create pressure by hand.<\/p>\n A Barista<\/strong> is a person who professionally prepares coffee drinks.<\/p>\n Body<\/strong> is the collection of sensations felt the mouth after a sip of coffee. It has two characteristics: intensity and quality. Intensity is characterized by the density of the beverage, and quality is determined by your coffee experience. You can describe it as smooth, silky, creamy, dry, astringent, etc.<\/p>\n Bourbon<\/strong> is a variety of Arabica coffee beans that is close to the original coffee discovered in Ethiopia over 1000 years ago. Most Bourbon trees grow in Brazil. Bourbon has a sweet aroma with hints of fruit and is often found in premium coffee blends.<\/p>\n A Blend<\/strong> is a mixture of coffee beans of different varieties. They are mixed to create coffee with a new taste and aroma. Some types of coffee beans have too bright of characteristics or specific tastes when brewed on their own. In these cases, blends are created to balance the taste of those beans.<\/p>\n Blooming<\/strong> is adding a small amount of hot water to the grounds before the main pouring when brewing pour-over coffee. This starts the extraction process and removes excess acidity from the coffee flavor. During the process, the coffee grounds grow in volume and bloom like a flower.<\/p>\n A Boiler<\/strong> is a component of a coffee machine that heats water to a specific temperature. Water from the boiler is not used for making espresso.<\/p>\n A Burr Grinder<\/strong> is a coffee grinder with two metal or ceramic burrs, between which coffee is ground.<\/p>\n Caffeine<\/strong> is an odorless alkaloid with a bitter taste. It is the reason for coffee and tea’s invigorating effect. Caffeine is synthesized by coffee trees, tea, cocoa, mate, guarana, cola, and more. It allows plants to protect themselves from insects that feed on leaves and stems.<\/p>\n A Cappuccino<\/strong> is a 150-210 ml (5-8 oz) espresso-based coffee drink with milk foam.<\/p>\n A Cezve<\/strong> is a metal container for preparing Turkish coffee over a fire or stove. It has a thick bottom and a neck that tapers upward.<\/p>\n A Chemex<\/strong> is a filter coffee brewing device for making pour-over coffee. It’s made of glass and is hourglass-shaped. When brewing coffee, paper filters are used.<\/p>\n Cherry<\/strong> is another name for the fruit of the coffee tree, which looks similar in shape and color to a real cherry.<\/p>\n A Coffee Capsule<\/strong>, also known as a coffee pod, is a small container of ground, roasted, compressed coffee used to brew one cup of coffee in a single-serve coffee maker.<\/p>\n Consistency<\/strong> is the density of the finished coffee drink\u2014watery, medium, full, light, oily, etc. Some species of coffee from Indonesia form a syrupy consistency. This concept is similar to the body of a drink.<\/p>\n A Cortado<\/strong> is a coffee drink that combines espresso and steamed milk in a 1:1 ratio. It is served in 150-200 ml (5-6 oz) glassware. Some recipes add condensed milk and whipped cream. The cortado appeared in Spain, where it is drunk in the afternoon. It is also loved in Portugal and throughout Latin America.<\/p>\n Cold Brew<\/strong> is a method of brewing coffee in which ground coffee and cold water are mixed and then infused in the refrigerator for up to 24 hours. The result is a highly caffeinated, rich, bitter concentrate that you mix with cold water. Cold brew is preferred in spring and summer and is often used as the basis for iced coffee.<\/p>\n Crema<\/strong> is the foam that forms on the surface of an espresso or espresso-based drink. It indicates a high-quality drink.<\/p>\n Cupping<\/strong> is professional blind tasting of coffee, used to determine the taste characteristics of different varieties and blends of coffee. A taster who has specialized knowledge of coffee is called a cupper<\/strong>.<\/p>\n A Dark roast<\/strong> is when coffee beans are roasted for a long time. During the roasting process, a lot of sugar is released, which forms a caramel shell on the surface of the bean. Dark roast coffee loses its unique varietal characteristics and some caffeine, but it acquires a rich taste, strong coffee aroma, and pleasant bitterness.<\/p>\n Decaf Coffee<\/strong> is coffee that has been decaffeinated. There are three decaffeinating methods: the classic method, the Swiss Water Process, and the C02 method.<\/p>\n Degassing<\/strong> is when gases, mainly carbon dioxide, that formed in the beans during roasting are released after roasting.<\/p>\n