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This Dictionary of
Coffee terms will help you to understand some of the terminology of the coffee
business. Use the alphabet links to jump to the section you require. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Abyssinica: As well as being the name of our company, it is also a botanical term used to describe all sorts of flora which originate in Ethiopia. Coffea Arabica is the botanical name used to describe Arabica coffee because early botanists first encountered the plant in Yemen. Coffea Arabica Abyssinica is the botanical term used for the unique strains of Coffea Arabica found only in Ethiopia today. Acerbic: A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of excessive heat after brewing which stews the coffee. Acid: A characteristic of Arabica coffees, particularly varieties grown at high altitude. Some strains are sought for this particular quality and are called acidy coffees. An acidy coffee has a sharp pleasing taste as opposed to the sweet mellow flavour of non-acidy coffees. There is desirable acidity which is piquant and undesirable acidity which has a sour taste. Acidity: A term used to describe and grade coffee. It is a primary coffee sensation, created as the acids of a coffee combine with the natural sugars, to increase the overall sweetness of the coffee. It is a pleasant quality that indicates a coffee's flavour and provides a sharpness, or bite to the drink. It is tasted mainly on the tip of the tongue but leaves a dryness at the back of the palate or under the edges of the tongue. Coffees with high acidity are analogous to a dry wine; indeed, several Ethiopian coffees have a distinctly winy aftertaste. The acidity of a coffee may be described as lively, moderate, flat or dull. It is a characteristic of coffees grown at high altitudes such as Yirgacheffe, Sidamo, and Harar. It is NOT, however, the same as bitter or sour. Coffees are low in acidity, between 5 and 6 on the pH scale. Acrid: A secondary coffee taste sensation characterized by a sour sensation on the back sides of the tongue. Caused by higher-than-normal percentage of sour acids and a high concentration of salts. This is relatively common in unwashed coffee from the Americas but is very rare in Ethiopian coffees. Aftertaste: The sensation of brewed coffee vapours, released from the residue remaining in the mouth after swallowing. It can range from chocolaty to spicy. Alkaline: A coffee taste sensation caused by the presence of alkaloid compounds. It is characterized by a dry sensation at the back of the tongue. Aged: A taste taint that gives coffee beans a less acidy taste and greater body. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting. Americano: A milder drink suitable for drinking several large mugs. It consists of a shot, or sometimes two, of espresso poured into a mug of hot water. Arabica: A specific variety of coffee (Coffea Arabica). Considered to be the best variety of coffee because of its fruity, acidic taste and low caffeine content. Arabica is the most expensive variety of coffee and accounts for nearly all of the specialty coffee market. "Coffea Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus while categorizing the flora of the Arabian peninsula. Aroma: The fragrance of brewed coffee which is the best way to experience the subtle floral notes of some coffees. Aromatic: A term used to describe and grade coffee. It designates a coffee that fully manifests the aroma characteristic of its nature and origin. Astringent: A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the upper sides of the tongue. Caused by acids increasing the saltiness. Bag: A sack of coffee which is usually 60kg but in some countries is 50kg or 70kg. Baggy: An unpleasant taste caused by weakly roasted coffees that have been stored for a long time in unsuitable conditions. Baked: A taste and odour that gives the coffee a flat aroma and bland taste. It is the result of the roasting process taking too long because insufficient heat is created. Roasting terminology ranks this unpleasant characteristic in three levels of intensity: cooked, baked or burnt. Balanced: A term used to describe and grade coffee. It indicates a coffee in which a particular characteristic does not overwhelm all the others; thus, there is enough complexity to interest drinkers. Barista: The name given to a person whose full-time job is brewing coffee. Basic Tastes: The four primary taste sensations which our tongues can detect: sweet, sour, salt, and bitter. Characterized respectively by sucrose, tartaric acid, sodium chloride, and quinine. Batch Roaster: A machine which roasts a given quantity at one time. It does not continually roast beans. It comes in many different capacities but small independent roasters usually have a machine with a capacity between 15kg and 60kg. Beany: The aroma of an insufficiently roasted coffee that has not been able to develop its full aroma. Biscotti: A hard biscuit that has been baked twice and is often served with coffee. Good for dunking. Bitter: A term used to describe and grade coffee. It is a characteristic of an over-extracted brew (too little coffee at too fine a grind) as well as over-roasted coffees, and those with various taste defects; it is a harsh, unpleasant taste detected towards the back of the tongue. This is a desirable characteristic at a certain level and is why dark roasts have some popularity. Robusta coffee is distinctly more bitter than Arabica. Black Beans: Over-ripe coffee cherries that have been harvested too late or have dropped from the trees. They should be discarded because they have a detrimental effect on taste. Bland: The absence of flavour often found in low grown Robusta coffees. Also caused by under extraction (too little coffee or too coarse a grind). Blend: A mixture of two or more individual varieties of coffee. Bodum: This is a trade name of a specific brand of French press/plunger pot. However, the name has become somewhat synonymous with the term French press pot. Also commonly called a Cafetiere. Body: A term used to describe and grade coffee. It describes the impression of the density and consistency of the coffee in the mouth. It may range from thin to medium or from full to buttery and syrupy. Heavy-bodied coffee is the best drunk with milk and light-bodied coffee is best drunk black. Bouquet: A term used to describe and grade coffee. It is used to describe the total aromatic profile of a coffee resulting from the volatile organic compounds present in the fragrance, aroma, nose and aftertaste. It is also used as a term to describe the fragrance of freshly ground coffee. Brackish: A taste fault giving the coffee brew a salty and alkaline sensation. The result of salts and inorganic alkaline material left after evaporation of water from the brew due to excessive heat after brewing. Brazil: The largest coffee growing country in the world. Bready: A term used to describe coffees that have not been roasted long enough or at a high enough temperature to bring out the essential oils. Brève: Cappuccino made with light cream. Bright: Tangy acidity is often described as bright. Briny: The salty sensation caused by excessive heat after brewing or over-roasting. Buttery: A rich and oily flavour caused by oily material suspended in the coffee beverage. The result of substantial amounts of fat present in the beans. Most often a characteristic of high coffee-to-water ratio brews. Cafetiere: Another name for a French press pot. See also Bodum and French Press/plunger pot. Caffeine: The stimulant drug contained in coffee and tea. This is the stuff that makes coffee so addictive. It stimulates the central nervous system and, in the right amounts, causes adrenaline to be released and can enhance heart function. Caffé Crème: A smooth coffee, brewed from freshly roasted beans which results in a thick bubbly head called a crema. The crema is an indication of the freshness of the coffee bean. Delicious with or without cream and served in a conventional coffee cup. Caffé Latte: A shot of coffee mixed with hot steamed milk and up to a half inch of foamed milk on top. Caffé Mocha: Chocolate syrup on the bottom of the cup, topped with espresso, steamed milk, whipped cream and chocolate sprinkles. Canephora: The botanical name for Robusta coffee. Cappuccino: A shot of coffee, followed by less than half a cup of steamed milk and a big head of foamed milk spooned on to contain the warmth. The proportion of espresso to steamed and frothed milk for cappuccino is typically 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk on top. Caramelly: A term used to describe and grade coffee. It is an aromatic sensation created by the sugar compounds that produce sensations reminiscent of caramelised sugar. Carbony: An aromatic sensation created by a heterocyclic compounds found in coffee's aftertaste that produce a burnt taste. Chaff: A flake of skin that still coats the coffee bean after processing but separates during roasting. Chicory: A bitter-acid with sweetish taste characteristics which is extracted from the root of the chicory plant. Sometimes used as a coffee substitute. Chocolaty: A term used to describe and grade coffee. It is an aromatic aftertaste of unsweetened chocolate or vanilla. City or Full City Roast: Stages in the roasting process when most of the aromatic oils are produced. Beans can be oily and shiny if the roasting process is stopped at this time. Complexity: A term often used to describe blended coffees but not restricted to them. If a coffee has good complexity it should have a harmonious multiplicity of taste sensations. Cooked: A term used for coffee that has been brewed at too hot a temperature for too long. Crema: The tan foam that forms when you brew espresso. The crema makes a 'cap' which helps to retain the flavours and aromas of the espresso within the cup. Crema is due to colloids and lipids forced out into an emulsion under the pressure of an espresso machine. Cupping: A term used by coffee professionals to describe the activity of sipping brewed coffees to assess their qualities. Dark: A roasting term used to describe dark brown beans suitable for espresso or a French Roast. Decaffeinated: Coffee which has had at least 97% of its caffeine removed. Demitasse: A French term meaning 'half cup' and also referred to as a small coffee cup. Delicate: A subtle fragile sweet taste that is experienced just past the tip of the tongue. Depth: A term used to describe and grade coffee. It describes in lingering power of the coffee on the palate. Doppio: A double shot of espresso. Also see solo. Double Dry Short: A double shot of espresso in a short cup with no foam. Dull: A term used to describe and grade coffee. It is used to describe coffees which lack character. Earthy: A term used to describe and grade coffee. It is used to indicate coffees that have a spicy taste. Espresso: A one-ounce shot of intense, rich black coffee made and served at once. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. Espresso Breve: Espresso with light cream. Espresso Lungo: A shot that is pulled long for a bit of extra espresso. While many believe that this maximises the caffeine, in most shops it merely produces a bitter cup. Espresso Macchiato: Espresso with a minimal amount of steamed milk on top. Popular in Ethiopia where it is served in a glass cup with the milk gently stirred through the coffee to give a two-tone effect. Espresso con Panna: A shot of coffee topped with whipped cream. Espresso Ristretto: Literally "restricted" espresso. A shorter draw. The goal being a thicker and more flavourful espresso. Exotic: A term used to describe and grade coffee. It denotes unusual aromatic and flavour notes, such as berry or floral. Fine Cup: A term used to describe brewed coffee that has good positive characteristics. Finish: A term used to describe and grade coffee. It is used to describe the intensity of the body and the aftertaste. Flavour: A term used to describe and grade coffee. It is used to describe the overall impression of Aroma, Acidity, and Body. Fragrance: A term used to describe freshly ground coffee. French press/plunger pot: A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot. Also referred to as a Bodum or Cafetiere. French Roast: Dark Roasted. Bittersweet taste but not like burnt charcoal. Fresh: A term used to describe freshly harvested and roasted coffee which has a particularly vivid flavour. Froth/foam: The term given to milk which has been made thick and foamy by aerating it with hot steam. Fruity: A term used to describe and grade coffee. It is used to describe an aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit. Good Cup Quality: A term used to describe a coffee that has excellent characteristics. Grande: A large size coffee. Usually 16 oz or more. Granita: A semi-frozen drink with the consistency of fine granite particles (hence granita), usually fruit or coffee flavours. Hard bean: Coffee grown at relatively high altitudes (4,000 - 4,500 feet). Beans grown at these high altitudes mature more slowly and are harder and denser than other beans. They are therefore more desirable than others. A Harmless: A double shot of decaffeinated coffee and non-fat milk. Insipid: A term used to describe coffee which has lost its flavour due to prolonged exposure to oxygen in the atmosphere. Intensity: A term used to describe the strength of a coffee's bouquet. Italian Roast: A very dark roast which is popular in Italy. No Entries No Entries Latte: A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk (about 1/4 inch). Malty: A term used to describe the aromatic sensation caused by aldehydes and ketones which gives the coffee a pleasant toasted taste. Medium Roast: The preferred American roast. Mellow: Full, well balanced coffee, implying low or medium acidity. It should have a sweet taste which ranges from mild to delicate. Mild: A taste sensation characterised by a predominantly sweet tingle just past the tip of the tongue. Mocha: A small, irregular bean. Has a unique acid character. Typified by Harar coffee Generally shipped from Mocha Yemen. Mouldy: A term used to describe coffee which has been spoiled during the pulping and cleaning process or has been stored in damp conditions. Monsooned Coffee: Coffee deliberately exposed to monsoon winds in an open warehouse to increase body and reduce acidity. Muddy: A term used to describe coffee which is very think like Turkish coffee. This is caused by too many solid particles in the beverage. Musty: A term used to describe an unpleasant odour or taste. This is usually caused by insufficient drying and aging of the green beans. Nutty: An aromatic sensation, reminiscent of roasted nuts. No Entries Peaberry: Normally, each coffee cherry contains two beans. Occasionally, a cherry will form with only one bean. These are called peaberries and are frequently separated from other coffee and sold as its own distinctive grade. New Guinea is one of the more popular ones. Portafilter: The cupped handle on an espresso machine which holds the ground coffee during the brewing process. Quad: An espresso drink with four shots of coffee. Ristretto: This is the strongest and most concentrated espresso drink. It is made with about half the amount of water but the same amount of coffee as a regular espresso. It is pure and intense. Ristretto in Italian means "restricted". Robusta: Fine and aromatic type of coffee with igher acidity. High in caffeine and low in flavour. Grown between sea leven and 2,000 feet and processed using the dry method. Produced primarily in Africa and South East Asia. Robusta is cheap to process and used by commercial coffee companies as bases for instant coffee. Siphon method: A method that uses less finely-ground beans. Water is put in coffee and left to drip. As the water is less hot (than the espresso method), it goes more slowly through the grounds and results in a milder taste. Soft bean: Describes coffee grown at relatively low altitudes (under 4,000 feet). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean. Solo: A single shot of espresso. See also Doppio. Sourness: Unpleasant flavour which has a sharp, acid taste. Different from acidity, sometimes associated with over-fermented coffee. Spicy: Aroma and flavour suggestive of spices like cinnamon and clove e.g. Ethiopian Sidamo and some Guatemalan coffee. Stale: Coffee that has been exposed to oxygen for too long. It becomes flat and has a cardboard taste. Sweet: Smooth and palatable coffee that is free from defects and harsh flavours. Tone: The appearance or colour of coffee. No Entries Varietals: A single or straight coffee from one region or country of origin. Winy: A term used to describe snappy and acidy flavour, such as Harrar and thick syrupy body, such as Sumatra. A flavour reminiscent of fine, red wine. Kenya is one of the most notable. No Entries No Entries No Entries
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