Reference

Coffee glossary — 50+ terms defined.

A complete glossary of specialty coffee terminology — from acidity to Q Grader, from anaerobic fermentation to V60. Definitions written for drinkers, baristas, and the genuinely curious.

Sections

Beans, origin, and processing

Arabica
The species of coffee that accounts for ~99% of specialty coffee. More complex flavour, more acidity, more delicate to grow than Robusta. Most specialty cafés serve only Arabica.
Robusta
A coffee species higher in caffeine, more bitter, more chocolatey, hardier to grow. Used heavily in commodity blends and instant coffee. Rare in specialty though increasingly experimented with.
Single origin
Coffee from one specific origin — a single farm, cooperative, region, or country. The opposite of a blend. Single-origin coffee preserves origin character.
Blend
A coffee made from beans from multiple origins, combined either before or after roasting. House espresso blends are common; quality blends are deliberately constructed for balance.
Terroir
Borrowed from wine: the combination of geography, climate, soil, and growing practices that gives a coffee its distinct character. Two Ethiopian coffees from neighbouring valleys can taste markedly different.
Variety / Cultivar
The genetic strain of the coffee plant. Bourbon, Typica, Gesha (Geisha), Caturra, SL-28 are common specialty varieties, each with distinct flavour profile.
Gesha (Geisha)
A coffee variety from Panama and Ethiopia that produces extremely floral, tea-like coffee. The variety that defined modern competition coffee. Lots can fetch hundreds of dollars per pound at auction.
Washed (process)
Coffee processing in which the cherry is depulped and the bean is fermented in water before drying. Produces a cleaner, brighter cup with less fruit, more clarity.
Natural (process)
Coffee processing in which the cherry is dried whole around the bean. Produces a sweeter, fruitier cup with more body. Strawberry, blueberry, and tropical notes are common.
Honey (process)
A processing method between washed and natural — the cherry pulp is removed but the sticky mucilage is left on the bean during drying. Produces something between the two flavour profiles.
Anaerobic fermentation
Processing in which the cherry is fermented in a sealed, oxygen-free environment. Produces unusual, often funky flavour profiles. Controversial — innovative when done well, off-tasting when not.
Carbonic maceration
A fermentation technique borrowed from wine: whole cherries are fermented in a CO₂-saturated vessel. Produces vivid, distinct fruit notes.
Co-ferment
A processing method in which fruit, yeast cultures, or other substrates are added to the fermentation tank, infusing flavour into the bean. Highly experimental.

Roasting

Light roast
Coffee roasted just past first crack, preserving origin character and acidity. Standard in third-wave specialty. Looks pale, almost beige.
Medium roast
Coffee roasted between first and second crack. Slightly darker, more balanced between origin character and roast flavours.
Dark roast
Coffee roasted to or past second crack. Origin character is largely replaced by roast flavours (caramelisation, bitterness). Common in Italian and commodity coffee.
First crack
The audible cracking sound (like popcorn) that beans make at around 196°C during roasting, as moisture inside expands and ruptures cell walls. The transition into drinkable coffee.
Second crack
A second, quieter cracking that occurs at ~225°C, signalling the beans are entering dark roast territory. Many specialty roasters never reach second crack.
Roast date
The date the coffee was roasted. The single most useful piece of information on a coffee bag. Coffee is best 7–30 days after roasting.
Roast curve / roast profile
The recorded temperature and time progression of a roast. Roasters carefully develop and replicate profiles for each coffee they sell.
Nordic roast
A particularly light style of roasting, pioneered in Scandinavia, that produces bright, fruit-forward, tea-like coffee. The dominant third-wave style.

Brewing methods

Espresso
Concentrated coffee brewed by forcing hot water through finely ground coffee at high pressure (typically 9 bar). 25–30 seconds, 18–20g in, 36–45g out. The base for cappuccino, flat white, latte.
Pour-over
Manual brewing method in which water is poured over coffee grounds in a paper or cloth filter cone. Variations include V60, Chemex, Kalita Wave, Origami.
V60
The most iconic pour-over dripper, designed by Hario in Japan in 2004. Conical shape with spiral ridges. Produces clean, bright, tea-like coffee.
Chemex
A pour-over brewer with an hourglass-shaped glass body and thicker proprietary filters. Produces a cleaner, lighter-bodied cup than the V60.
AeroPress
A small plunger-style coffee brewer invented by Alan Adler in 2005. Combines immersion and pressure. Popular for travel and home use; has its own annual world championship.
French press / cafetière
An immersion brewer in which coffee steeps in hot water before being separated by a metal mesh plunger. Produces a full-bodied, oily cup.
Siphon (vacuum pot)
A theatrical two-chamber brewer that uses vapour pressure to brew coffee. Common in Japanese kissaten.
Nel drip
A Japanese pour-over technique using a flannel cloth filter instead of paper. Produces a silkier, fuller-bodied brew. Difficult to master.
Cold brew
Coffee brewed by steeping coarse-ground coffee in cold water for 12–24 hours. Low-acid, sweet, naturally chilled. Distinct from iced coffee.
Moka pot
A stovetop espresso-style brewer, invented in Italy in 1933. Produces strong coffee through steam pressure but not true espresso pressure.

Drinks

Flat white
A 5oz espresso drink with steamed milk and minimal microfoam. Originated in Australia and New Zealand in the 1980s. Stronger coffee-to-milk ratio than a latte.
Cappuccino
A 5–6oz espresso drink with equal parts espresso, steamed milk, and milk foam. Italian standard, typically a morning drink.
Latte (caffè latte)
A milkier espresso drink (8–12oz) with a thin layer of microfoam. Smoother than a cappuccino.
Cortado
A small espresso drink with an equal volume of steamed milk. Spanish origin. Similar to a flat white but smaller.
Macchiato
"Stained" in Italian: an espresso with a small dollop of foamed milk. The American "caramel macchiato" is a different drink (latte-style).
Long black / americano
An espresso diluted with hot water. The "long black" is water-first (preserves crema); the "americano" is espresso-first.
Magic
A Melbourne invention: a double-shot ristretto with steamed milk in a 5oz cup. Stronger and shorter than a flat white.
Piccolo
A Melbourne invention: a small latte, single ristretto shot in a 4oz cup. Sweeter and milkier than a flat white.
Bica
Portuguese term for espresso. Standard Lisbon café order.

Sourcing and trade

Direct Trade
A sourcing model in which roasters buy green coffee directly from farmers, paying above market and publishing the price. Not a certification. See our full guide.
Fair Trade
A coffee certification with audited minimum prices and producer cooperative requirements. Provides a price floor but does not specifically reward quality.
FOB price
"Free on board" — the price paid for green coffee at the port of origin, before shipping and import. The most meaningful price for transparency purposes.
C-price
The commodity coffee benchmark traded on the New York exchange. Often below the cost of production for farmers.
Green coffee
Unroasted coffee beans. Sold by importers to roasters. Has a shelf life of 6–12 months before flavour degrades.
Cherry
The fruit that grows around the coffee bean (technically a seed inside the cherry). Cherries are picked, processed, then dried to produce green coffee.

Tasting and quality

Cupping
The standard sensory protocol for evaluating coffee. Ground coffee is brewed in a bowl, the crust broken with a spoon, and the brew slurped from a spoon and scored. See our full guide.
Q Grader
A coffee taster certified by the Coffee Quality Institute (CQI) to the SCA's sensory standards. ~7,000 worldwide. Their cupping scores set producer prices.
SCA / Specialty Coffee Association
The international body that defines specialty coffee standards. See our full guide.
Cupping score
A 0–100 score assigned to green coffee through the SCA cupping protocol. 80+ qualifies as specialty.
Tasting notes
Descriptive flavour notes (e.g., "red berries, bergamot, white chocolate") published on the bag or menu. Should reflect real organoleptic experience, not marketing.
Acidity
In coffee tasting: not sourness, but brightness. Citrus, tart fruit, juicy snap. A key positive attribute in specialty coffee.
Body
How the coffee feels in the mouth. Thin, silky, syrupy, creamy. Often related to processing and origin.
Clean cup
A coffee free of off-flavours, defects, and processing taints. One of the SCA cupping attributes.

Equipment and technique

Grinder
The single most important piece of café equipment. Burr grinders (flat or conical burrs) produce uniform particles; blade grinders do not and are unacceptable in specialty.
Tamper
A short, flat-bottomed tool used to compress espresso grounds in the portafilter before brewing. Even, consistent tamping is essential.
Portafilter
The handled basket that holds the puck of espresso grounds. Locks into the group head of the espresso machine.
Group head
The part of the espresso machine where the portafilter locks in and water is forced through the puck.
Extraction
The process of dissolving flavour compounds from coffee grounds into water. Measured in TDS (total dissolved solids) and extraction percentage.
Microfoam
Velvety, paint-textured steamed milk used in espresso drinks. The basis for latte art. Requires properly steaming milk to the right temperature and texture.
Latte art
The patterns (hearts, rosettas, tulips, swans) free-poured into espresso drinks using microfoam. Skill ranges from basic to competition-grade.
Dose
The amount of ground coffee used per shot or brew. Modern espresso doses are typically 18–20g.
Ratio (brew ratio)
The proportion of coffee to water. Espresso typically 1:2 (18g in, 36g out). Pour-over typically 1:15 to 1:17.
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