100 Words Every Coffee Lover Should Know

No.	Term	Definition
1.	Acidity	Pleasant brightness; lively tang in coffee.
2.	AeroPress	Press brewer using air pressure.
3.	Affogato	Espresso poured over ice cream.
4.	Aftertaste	Flavor lingering after swallowing.
5.	Agitation	Stirring that speeds extraction.
6.	Americano	Espresso diluted with hot water.
7.	Anaerobic	Oxygen-free fermentation processing method.
8.	Arabica	Coffee species; generally sweeter, aromatic.
9.	Aroma	Smell of brewed or ground coffee.
10.	Ascaso	Brand of espresso machines.
11.	Barista	Person who prepares coffee drinks.
12.	Basket	Portafilter insert holding coffee grounds.
13.	Batch brew	Filter coffee brewed in quantity.
14.	Bean density	How hard, compact the bean is.
15.	Beverage weight	Final drink mass in grams.
16.	Bitter	Sharp, harsh taste from overextraction.
17.	Bloom	CO2 release when wetting grounds.
18.	Body	Mouthfeel; weight and texture.
19.	Brew ratio	Coffee-to-water proportion used.
20.	Brew time	Total contact time during brewing.
21.	Brewed coffee	Coffee made by extracting with water.
22.	Burr grinder	Grinder using burrs for uniformity.
23.	Caffeine	Natural stimulant in coffee.
24.	Cappuccino	Espresso with steamed milk and foam.
25.	Carbonic maceration	Sealed fermentation with whole cherries.
26.	Caturra	Arabica cultivar; compact plant.
27.	Channeling	Water finds paths; uneven extraction.
28.	Cherry	Coffee fruit containing the seeds.
29.	Clarity	Distinct, separated flavors; clean cup.
30.	Cold brew	Coffee extracted with cold water.
31.	Comandante	Popular premium hand grinder brand.
32.	Crema	Foam layer atop espresso.
33.	Cupping	Standardized coffee tasting method.
34.	Dark roast	Roast with deep, smoky notes.
35.	Decaf	Coffee with most caffeine removed.
36.	Degassing	CO2 release after roasting.
37.	Dial in	Adjust grind and recipe for taste.
38.	Direct trade	Sourcing with close producer relationships.
39.	Distribution	Evenly spreading grounds in basket.
40.	Dose	Dry coffee amount used.
41.	Double shot	Two-shot espresso; larger dose.
42.	Drip coffee	Filter coffee brewed by dripping.
43.	Dry process	Natural method; cherries dried whole.
44.	E61	Classic espresso machine grouphead design.
45.	Espresso	Concentrated coffee brewed under pressure.
46.	Espresso roast	Roast profile suited to espresso.
47.	Extraction	Dissolving flavors from coffee grounds.
48.	Extraction yield	Percent of soluble material extracted.
49.	Fines	Very small particles from grinding.
50.	Finish	How flavors end on the palate.
51.	Flat white	Espresso with thin microfoam layer.
52.	Flow rate	Speed of water through coffee.
53.	French press	Immersion brewer with mesh plunger.
54.	Freshness	How recently coffee was roasted.
55.	Froth	Foamed milk or crema-like foam.
56.	Fully washed	Process removing mucilage with water.
57.	Geshas	Aromatic arabica variety, often floral.
58.	Gooseneck kettle	Kettle with precise pouring spout.
59.	Grind size	Average particle size after grinding.
60.	Grinder retention	Ground coffee left inside grinder.
61.	Grouphead	Espresso machine brew water outlet.
62.	Harvest	Season when cherries are picked.
63.	Honey process	Dried with some mucilage remaining.
64.	Hopper	Container holding beans on grinder.
65.	Immersion	Brewing by soaking grounds in water.
66.	Instant coffee	Dehydrated coffee dissolving in water.
67.	Kaffa	Ethiopian region; coffee’s namesake.
68.	Kopi luwak	Coffee from civet-processed cherries.
69.	Latte	Espresso with steamed milk.
70.	Latte art	Patterns poured into milk drinks.
71.	Light roast	Roast emphasizing origin flavors.
72.	Long black	Hot water topped with espresso.
73.	Long shot	Espresso pulled longer; more volume.
74.	Macchiato	Espresso marked with a little milk.
75.	Mahlkönig	Commercial grinder brand.
76.	Maillard reaction	Browning reactions creating roast flavors.
77.	Manual pour-over	Hand-poured filter brewing method.
78.	Microfoam	Silky, fine-textured steamed milk.
79.	Moka pot	Stovetop brewer using steam pressure.
80.	Mouthfeel	Texture sensation in the mouth.
81.	Natural process	Cherries dried whole before milling.
82.	Overextracted	Too much dissolved; bitter, dry.
83.	Parchment	Papery layer around green bean.
84.	Peaberry	Single rounded seed from a cherry.
85.	PID controller	Temperature control system for boilers.
86.	Portafilter	Handled filter holder for espresso.
87.	Pour-over	Filter brewing by pouring water manually.
88.	Preinfusion	Low-pressure wetting before full pressure.
89.	Pressure profiling	Changing espresso pressure during extraction.
90.	Puck	Compressed coffee cake after brewing.
91.	Puck screen	Mesh disc to improve water flow.
92.	Q grader	Certified professional coffee taster.
93.	Quakers	Underripe beans that roast pale.
94.	Rancilio	Espresso machine manufacturer brand.
95.	Refractometer	Measures dissolved solids in coffee.
96.	Resting	Waiting after roast for degassing.
97.	Ristretto	Short espresso; lower yield.
98.	Roast date	Date coffee was roasted.
99.	Robusta	Coffee species; stronger, more bitter.
100.	Single origin	Coffee from one region or farm.