coffee terms to know

A

B

C

E

F

M

O

P

Q

R

S

T

V

We know sometimes our crazy coffee jargon can get confusing, and you only want to know what we are talking about! Well now, you can secretly look up some of these words to impress your friends and family- you’re welcome!

arabica: a species of coffee plant that is known for producing higher-quality beans with a milder flavor and lower acidity compared to Robusta beans

acidity: a flavor attribute in coffee that refers to its brightness, sharpness, and tanginess

bitter: a flavor attribute in coffee that refers to its harshness and astringency

body: a flavor attribute in coffee that refers to its thickness, heaviness, and mouthfeel

bloom: the release of carbon dioxide from freshly roasted coffee beans, causing them to expand and become more fragrant when hot water is poured over them

blend: a mixture of different coffee beans from various regions and/or roasts to create a unique flavor profile

crema: a layer of foam that forms on top of an espresso shot, created by emulsifying oils and gases during the brewing process

cup of excellence: an annual coffee competition that recognizes high-quality coffee beans and their producers

cupping: a coffee tasting process that involves evaluating the aroma, flavor, and mouthfeel of different coffee beans

extraction: the process of extracting coffee flavor and compounds from ground coffee beans using hot water

fairtrade: a certification program that ensures coffee producers receive fair compensation for their work

first wave: a period in coffee culture that began in the mid-20th century and focused on mass-producing coffee for a wider audience

fourth wave: a period in coffee culture that emphasizes sustainability, direct trade, and artisanal roasting and brewing methods

mouthfeel: a flavor attribute in coffee that refers to the texture and sensation of the coffee in the mouth

micro lots: small batches of coffee beans from a specific farm or region that are often of higher quality and unique flavor

origin: the region and country where the coffee beans were grown and harvested

organic: a certification program that ensures coffee beans are grown without the use of synthetic fertilizers or pesticides

pulping: the process of removing the fruit from the coffee bean after it has been harvested

q-grader: a professional coffee taster who is certified by the Coffee Quality Institute

roasting: the process of heating and transforming green coffee beans into roasted coffee beans with a desired flavor profile

robusta: a species of coffee plant that is known for producing lower-quality beans with a stronger, more bitter flavor and higher acidity compared to Arabica beans

single origin: a coffee that is made from beans sourced from a single region or farm

specialty coffee: coffee that is of higher quality and unique flavor and is often sourced from specific regions and farms

second wave: a period in coffee culture that began in the 1990s and focused on introducing specialty coffee to a wider audience

tamper: a tool used to compact coffee grounds into a portafilter before brewing espresso

third wave: a period in coffee culture that began in the 2000s and focused on artisanal roasting and brewing methods and direct trade

varietals: different strains of coffee plants that produce beans with unique flavor profiles