| 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. |