118 Coffee Brewing Terms Every Specialty Coffee Enthusiast Should Know
Are you a specialty coffee enthusiast looking to expand your knowledge of the brewing process? Look no further! Here are 118 essential terms to help you better understand and appreciate your favourite beverage.
1.Arabica coffee: a type of coffee plant that produces a sweeter, softer, and less acidic coffee bean
2.Barista: a person who prepares and serves coffee
3.Black coffee: coffee without any added ingredients, such as milk or sugar
4.Body: the physical sensation of weight and thickness in the mouth when drinking coffee
5.Batch brew: a method of brewing coffee in which hot water is poured over a bed of ground coffee in a filter
6.Bloom: the expansion of coffee grounds when hot water is first applied during the brewing process
7.Blue Mountain coffee: a type of coffee grown in the Blue Mountains of Jamaica
8.Bouquet: the overall flavour and aroma of coffee
9.Brew ratio: the ratio of coffee to water used in the brewing process
10.Caffeine: a stimulant found in coffee beans
11.Cappuccino: a type of coffee made with espresso and steamed milk, topped with a layer of foam
12.Carafe: a container used to serve coffee
13.Chemex: a type of manual coffee brewer that uses a paper filter
14.Clover: a type of coffee brewing machine that uses vacuum technology to extract coffee
15.Cold brew: a method of brewing coffee using cold water over a long period of time
16.Concurrence: the degree to which the flavors in a cup of coffee are well-balanced and harmonious
17.Crema: the creamy foam that forms on top of espresso shots
18.Cupping: a method of evaluating the flavour and quality of coffee beans
19.Decaf: short for "decaffeinated," refers to coffee that has had most of its caffeine removed
20.Drip brew: a method of brewing coffee by dripping hot water through ground coffee in a filter
21.Espresso: a type of coffee made by forcing hot water through finely ground coffee beans
22.Fair trade: a system that ensures coffee farmers receive a fair price for their beans
23.Filter: a device used to separate coffee grounds from brewed coffee
24.French press: a type of manual coffee brewer that uses a metal or nylon mesh filter
25.Grinder: a device used to grind coffee beans into a uniform size
26.Hario V60: a type of manual coffee brewer that uses a paper filter and a conical shape to create a spiralling flow of water
27.Heavy body: a term used to describe a coffee with a thick, full, and rich mouthfeel
28.Honey process: a method of processing coffee in which some of the coffee cherry is left on the beans before they are dried
29.Immersion brew: a method of brewing coffee by fully submerging ground coffee in water
30.Infusion: the process of extracting flavour from a substance by soaking it in liquid
31.K-Cup: a single-serve coffee pod used in some types of coffee makers
32.Light roast: a type of roast in which the coffee beans are light brown in color and have a light body
33.Long black: a type of coffee made by pouring hot water over a double espresso
34.Lungo: a type of coffee made by pulling a longer shot of espresso
35.Moka pot: a type of manual coffee brewer that uses steam pressure to extract coffee
36.Mouthfeel: the physical sensation of a substance in the mouth, such as the texture and weight of coffee
37.Natural process: a method of processing coffee in which the coffee cherries are dried with the beans inside, resulting in a sweeter, fruitier flavour.
38.Neapolitan flip pot: a type of manual coffee brewer that uses a metal filter and a flipping motion to extract coffee
39.Neutron: the balance between acidity and sweetness in a cup of coffee
40.Nitro coffee: a type of cold brew coffee that is infused with nitrogen gas to give it a creamy, smooth texture
41.Pour over: a method of brewing coffee in which hot water is poured over ground coffee in a filter
42.Press pot: another term for a French press
43.Roast: the process of heating and drying coffee beans to develop flavour and aroma
44.Robusta coffee: a type of coffee plant that produces a stronger, more bitter, and more acidic coffee bean
45.Single origin: coffee that comes from a single farm, region, or country
46.Single serve: a type of coffee maker that brews one serving of coffee at a time
47.Siphon: a type of coffee brewer that uses a vacuum to extract coffee
48.Soft body: a term used to describe a coffee with a light, smooth, and delicate mouthfeel
49.Specialty coffee: coffee that scores 80 or higher on a 100-point scale for flavour and quality
50.Stovetop espresso maker: a type of manual coffee brewer that uses steam pressure to extract coffee
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51.Tamping: the process of packing ground coffee into the portafilter of an espresso machine
52.Tasting wheel: a tool used to evaluate the flavour and aroma of coffee
53.Turkish coffee: a type of coffee made by boiling finely ground coffee with water and sugar
54.Whole bean: coffee that has not been ground
55.AeroPress: a type of manual coffee brewer that uses a metal filter and air pressure to extract coffee
56.Aftertaste: the taste and flavour of coffee that remains in the mouth after it has been swallowed
57.Americano: a type of coffee made by adding hot water to an espresso shot
58.Aroma: the smell of coffee, which can be influenced by factors such as roast level, origin, and processing method
59.Basket: the part of an espresso machine that holds the portafilter and ground coffee
60.Bloom time: the amount of time it takes for the coffee grounds to expand when hot water is applied during the brewing process
61.Body balance: the balance between acidity and sweetness in a cup of coffee
62.Bottomless portafilter: a type of portafilter with a hole in the bottom, which allows for better visibility and control during the tamping process
63.Brightness: a term used to describe the level of acidity in a cup of coffee
64.Caramelisation: the process of heating sugar until it turns brown and has a caramel-like flavour
65.Cold drip: another term for cold brew
66.Crema color: the colour of the crema on top of an espresso shot, which can range from light yellow to dark brown
67.Cupping form: a standardised form used to evaluate the flavor and quality of coffee during a cupping session
68. Extraction: the process of extracting flavour and caffeine from coffee beans during the brewing process
69.Flavour wheel: a tool used to evaluate the flavour and aroma of coffee
70.Flow rate: the speed at which water passes through the coffee grounds during the brewing process
71.Grinding: the process of breaking down coffee beans into smaller pieces
72.High-quality water: water that is free from impurities and contaminants that can affect the flavour of coffee.
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73.Flat white: a type of coffee made with espresso and steamed milk, but with less foam than a cappuccino
74.French roast: a type of roast in which the coffee beans are dark brown in colour and have a smoky, roasted flavour
75.Grind size: the size of the coffee grounds, which can affect the extraction and flavour of the brewed coffee
76.Heat exchanger: a type of espresso machine that uses a heat exchanger to maintain a consistent brewing temperature
77.High-altitude coffee: coffee grown at elevations above 3,000 feet (914 meters)
78.Inverted AeroPress: a method of brewing coffee with an AeroPress in which the brewing chamber is placed on top of the filter and grounds
79.Mazzer: a brand of commercial-grade coffee grinders
80.Microlot: a small batch of coffee that is carefully sourced and graded for quality
81.Mocha: a type of coffee made with espresso, chocolate, and milk
82.Mocha pot: a type of manual coffee brewer that uses a metal filter and a steaming rod to extract coffee
83.Napoletana: another term for a Neapolitan flip pot
84.Neapolitan coffee: a type of coffee made with a Neapolitan flip pot
85.Neutral body: a term used to describe a coffee with a light, smooth, and balanced mouthfeel
86.Oily: a term used to describe the texture of coffee beans that have a high oil content
87.Over extraction: the process of extracting too much flavour and caffeine from coffee beans during the brewing process, which can result in a bitter taste
88.Pannarello: a frothing wand used to steam milk for espresso drinks
89.Paper filter: a type of filter made from paper that is used in some types of coffee brewers
90.Portafilter: the handle and filter basket used to hold ground coffee in an espresso machine
91.Pre-infusion: the process of wetting the coffee grounds before the main extraction in order to improve the flavour and consistency of the brewed coffee
92.Pressure gauge: a device used to measure the pressure of water in an espresso machine
93.Pressure profiling: a method of adjusting the pressure of water in an espresso machine to optimise the extraction of coffee
94.Pull: the process of making an espresso shot
95.Pour time: the amount of time it takes to pour hot water over the coffee grounds during the brewing process
96.Red eye: a type of coffee made by adding a shot of espresso to a regular brewed coffee
97.Refractometer: a device used to measure the concentration of dissolved solids in brewed coffee
98.Robusta: another term for Robusta coffee
99.Ristretto: a type of coffee made by pulling a shorter shot of espresso with a higher concentration of coffee solids
100.Ripple maker: a machine that prints patterns and designs on top of espresso drinks using flavoured crema
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101.Rocker arm: a lever on an espresso machine that pushes the portafilter into the brewing chamber
103.Single-origin espresso: an espresso made with beans from a single farm, region, or country
104.Soft brew: another term for immersion brew
105.Sour: a term used to describe a coffee with a high level of acidity
106.Steam wand: a device on an espresso machine used to steam and froth milk
107.Steepling: the process of holding a steaming pitcher at an angle and swirling the milk to create a spiral pattern
108.Syrupy: a term used to describe a coffee with a thick, viscous mouthfeel
109.Tamping pressure: the amount of force used to tamp the ground coffee in the portafilter of an espresso machine
110.Tamping technique: the method used to tamp the ground coffee in the portafilter of an espresso machine
111.Thermosiphon: a type of espresso machine that uses a thermosiphon to maintain a consistent brewing temperature
112.Two-boiler: a type of espresso machine that has separate boilers for brewing and steaming
113.Under extraction: the process of extracting too little flavor and caffeine from coffee beans during the brewing process, which can result in a weak and flavorless cup
114.Washed coffee: coffee that has been processed using the wet method, in which the coffee cherries are removed before the beans are dried
115.Water quality: the chemical and mineral content of the water used in the brewing process, which can affect the flavor and quality of the coffee
116.Wet method: a method of processing coffee in which the coffee cherries are removed before the beans are dried
117.Yield: the amount of brewed coffee produced in a single brewing session
118.Z-shaped pour: a method of pouring hot water over the coffee grounds in a pour over brew in a zig-zag pattern