Coffee Beans & Origins

Washed/Wet Process: Method where fruit is removed before beans are dried, resulting in cleaner, brighter flavors

Natural/Dry Process: Beans dried inside the coffee cherry, producing fruitier, sweeter flavor profiles

Honey/Pulped Natural Process: Partial removal of fruit before drying, resulting in characteristics between washed and natural

Semi-washed: Process where some mucilage remains on the bean during drying

Anaerobic Fermentation: Fermentation in oxygen-free environment to develop unique flavor characteristics

Monsooned: Beans exposed to monsoon winds to reduce acidity and create a distinctive flavor

Aged Coffee: Deliberately aged green coffee beans to develop unique flavors

Carbonic Maceration: Wine-inspired processing method using carbon dioxide to create fruit-forward profilesWrite your text here...

Roast Profile: Time and temperature pattern used to roast coffee

First Crack: Audible popping sound during roasting when beans expand and moisture escapes

Second Crack: Later cracking sound indicating more developed roast with oils surfacing

Light Roast: Roasted to just before or at first crack, preserving origin characteristics

Medium Roast: Roasted to between first and second crack, balancing origin and roast flavors

Dark Roast: Roasted to or beyond second crack, emphasizing roast character over origin

City Roast: Medium roast completed shortly after first crack

Full City Roast: Medium-dark roast approaching second crack

French Roast: Very dark roast with oils on surface and strong roast flavor

Italian Roast: Extremely dark roast with pronounced bitterness

Development Time: Period from first crack to end of roast

Roast Date: When beans were roasted, important for freshness

Degassing: Release of carbon dioxide from freshly roasted beans

Quenching: Rapidly cooling beans to stop the roasting process

Baked: Undesirable flat flavor from too low and slow roasting

Scorched: Uneven, too-rapid application of heat resulting in burnt spots

Espresso: Brewing method forcing pressurized hot water through finely-ground coffee

Pour Over: Manual brewing method where hot water is poured over grounds in a filter

French Press: Immersion brewing method using a plunger with metal mesh filter

AeroPress: Versatile brewing device using pressure to extract coffee through a filter

Chemex: Pour-over brewer with thick filter producing clean, bright coffee

Moka Pot: Stovetop brewer that uses pressure to push water through grounds

Siphon/Vacuum Pot: Brewing using vapor pressure and vacuum to extract coffee

Cold Brew: Coffee steeped in cold water for 12-24 hours

Drip Coffee: Automatic brewing where water drips through grounds in a filter

Turkish Coffee: Very finely ground coffee boiled in a cezve/ibrik

Percolator: Brewing device cycling boiling water through grounds repeatedly

Cupping: Professional tasting method to evaluate coffee quality

Bloom: Initial pour in manual brewing allowing CO2 to escape from grounds

Brew Ratio: Relationship between coffee grounds and water amount

Contact Time: Duration that water and coffee grounds interact

Extraction: Process of dissolving coffee compounds into water

Bypass: Adding water to brewed coffee to adjust strength

Immersion: Brewing method where grounds soak in water

Pressure Brewing: Methods like espresso using pressure to extract coffee

Espresso Shot: Small serving of concentrated coffee brewed under pressure

Crema: Golden-brown foam layer on top of properly extracted espresso

Portafilter: Handle that holds ground coffee for espresso extraction

Basket: Filter container inside portafilter holding coffee grounds

Tamping: Compressing ground coffee in portafilter before brewing

Channeling: Uneven water flow through espresso puck causing poor extraction

Ristretto: Shorter, more concentrated espresso shot

Lungo: Longer espresso shot with more water

Doppio: Double shot of espresso

Americano: Espresso diluted with hot water

Macchiato: Espresso "stained" with a small amount of milk

Cortado: Espresso cut with equal amount of steamed milk

Flat White: Espresso with microfoam steamed milk

Latte: Espresso with steamed milk and small layer of foam

Cappuccino: Espresso with equal parts steamed milk and milk foam

Puck: Compressed coffee grounds in portafilter after tamping

Backflushing: Cleaning process for espresso machine group head

Pressure Profiling: Manipulating pressure during extraction

Pre-infusion: Low-pressure water introduction before full extraction

Pull: Act of making an espresso shot (from lever machines)

Naked Portafilter: Bottomless portafilter to observe extraction quality

Burr Grinder: Grinder using two abrasive surfaces to crush beans to consistent size

Blade Grinder: Less precise grinder using spinning blades to chop beans

Grind Size: Particle size of ground coffee (e.g., fine, medium, coarse)

Espresso Grind: Very fine grind suitable for espresso

Drip Grind: Medium grind suitable for drip coffee makers

Coarse Grind: Larger particle size suitable for French press or cold brew

Turkish Grind: Extremely fine powder-like grind for Turkish coffee

Uniformity: Consistency of particle size in ground coffee

Calibration: Adjusting grinder settings for optimal performance

Stepless Grinder: Grinder with infinite adjustment possibilities

Retention: Ground coffee remaining in grinder after use

Single Dosing: Grinding exact amount of beans for one serving

Clumping: Unwanted aggregation of ground coffee particles

Fines: Very small particles created during grinding

Boulders: Oversized particles in ground coffee

Acidity: Bright, tangy quality (not sourness or pH level)

Body: Weight or mouthfeel of coffee on the palate

Sweetness: Pleasant sugary taste sensation

Bitterness: Sharp, pungent taste usually from over-extraction or dark roasts

Balance: Harmonious relationship between different taste components

Complexity: Multiple distinct flavor notes in coffee

Finish/Aftertaste: Taste that lingers after swallowing

Brightness: Positive acidic quality making coffee taste lively

Clean Cup: Coffee free from defects or off-flavors

Clarity: Distinctness of individual flavor notes

Astringency: Dry, pucker sensation similar to strong tea

Mouthfeel: Physical sensation of coffee in the mouth

Cupping Score: Numerical evaluation of coffee quality

Flavor Notes: Specific taste characteristics (e.g., chocolate, berry, nutty)

Defects: Undesirable flavors from poor processing or storage

TDS (Total Dissolved Solids): Measure of coffee concentration

Extraction Yield: Percentage of coffee grounds dissolved in water

Under-extracted: Insufficient dissolution resulting in sour, weak coffee

Over-extracted: Excessive dissolution resulting in bitter, harsh coffee

Tasting Flight: Multiple coffees served together for comparison

Fragrance: Smell of dry ground coffee

Aroma: Smell of wet coffee during brewing

Floral: Flower-like aromas (e.g., jasmine, rose, lavender)

Fruity: Fruit-like aromas (e.g., berry, citrus, stone fruit)

Nutty: Nut-like aromas (e.g., almond, hazelnut, peanut)

Chocolatey: Chocolate-like aromas (e.g., cocoa, dark chocolate)

Caramel: Sweet, candy-like aromas

Spicy: Spice aromas (e.g., cinnamon, clove, cardamom)

Earthy: Soil-like or mushroom aromas

Woody: Timber or bark-like aromas

Herbal: Plant-like aromas (e.g., grass, hay, tea)

Winey: Fermented grape-like aromas

Smoky: Fire or tobacco-like aromas

Rubber: Unpleasant rubber or tire-like aromas (often a defect)

Medicinal: Chemical or phenolic aromas (often a defect)

Cereal: Grain-like aromas (e.g., toast, wheat, malt)

Enzymatic: Fresh fruit or vegetable aromas

Sugar Browning: Caramelization aromas from roasting

Dry Distillation: Aromas from fiber carbonization during roasting

Barista: Professional coffee maker and server

Latte Art: Decorative patterns made on milk-based drinks

Third Wave Coffee: Movement focusing on coffee as artisanal food

Fourth Wave Coffee: Emphasis on science, technology, and sustainability

Direct Trade: Purchasing directly from farmers, often with higher payments

Fair Trade: Certification ensuring minimum prices for farmers

Organic: Certification for coffee grown without synthetic chemicals

Rainforest Alliance: Certification for environmentally sustainable practices

Shade Grown: Coffee cultivated under tree canopy for biodiversity

Bird Friendly: Certification for coffee farms providing bird habitat

Coffee Belt: Geographic zone between tropics where coffee grows

Crop to Cup: Entire supply chain from farm to consumer

Coffee Subscription: Regular delivery service for fresh coffee

Omni-roast: Coffee roasted to work well with multiple brewing methods

Coffee Passport: Record of coffee tastings and experiences

Sustainable Coffee: Practices promoting environmental and social responsibility

Coffee Auction: Event where specialty coffees are sold to highest bidders

Relationship Coffee: Long-term partnerships between roasters and producers

Vertical Integration: Business controlling multiple stages of supply chain

Traceable Coffee: Coffee with documented origin information

Group Head: Part of espresso machine where portafilter attaches

Steam Wand: Component for heating and texturing milk

Boiler: Water heating chamber in coffee machines

PID Controller: Precise temperature regulation system

Pressure Gauge: Instrument measuring brewing pressure

Brew Basket: Container holding coffee grounds in drip machines

Shower Screen: Disperses water evenly over coffee grounds

Heat Exchanger: System transferring heat between boilers

Dual Boiler: Espresso machine with separate boilers for brewing and steaming

Saturated Group: Group head design maintaining stable temperature

E61 Group: Specific commercial group head design with thermal stability

Flow Restrictor: Device controlling water flow rate

Solenoid Valve: Electromagnetic valve controlling water flow

Vibratory Pump: Pump type using vibration to create pressure

Rotary Pump: Quieter, more consistent pump type

Thermoblock: Rapid water heating element

Thermocoil: Coiled tube heating system

Gasket: Seal ensuring water-tight connection

Drip Tray: Container collecting waste water

Hopper: Container holding beans for grinder

Dosing Chamber: Area where ground coffee collects before dispensing

Brew Button: Control initiating coffee brewing

Shot Timer: Clock measuring extraction duration

Filter Holder: Device securing filter paper