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Coffee terms you should know.

 

If the "aroma of coffee" is what makes us fall in love with it, then "coffee terminology" might be the secret language that makes us even more fascinated by this world.

Every cup of coffee we drink, whether it's a strong, hot espresso or a sweet, smooth latte, has a story behind it, told by coffee lovers through various terms used to describe the menu item, the equipment used, brewing techniques, and even descriptions of the flavor.

 

Knowing these terms not only makes you look more professional, but also helps you communicate better with baristas and brew coffee more accurately.

And most importantly, they love the little details that make coffee more than just a drink. Let's see what words a true "coffee lover" should know!

General vocabulary

 

  • Barista: A person who prepares coffee according to customer orders.

  • Coffee beans: Raw coffee beans that have not yet been roasted.

  • Roasted coffee beans: Coffee beans that have been roasted.

  • Coffee grinder: A device used to grind coffee beans into powder.

  • Ground coffee: Coffee beans that have been ground.

  • Extraction: The process of passing hot water through coffee grounds to extract their flavor.

  • Crema: The golden or brown foam on top of an espresso shot. It's formed by carbon dioxide gas pushing the oils from the coffee grounds and is an indicator of coffee quality.

Terminology for a menu.

 

  • Shot: The amount of espresso served in one go.

  • Double Shot: Two servings of espresso.

  • Espresso: The most concentrated coffee, made by quickly forcing hot water through coffee grounds under pressure.

  • Americano: An espresso shot mixed with hot water, resulting in a flavor similar to drip coffee but stronger.

  • Latte: Espresso mixed with hot milk and milk that has been slightly frothed.

  • Cappuccino: Espresso mixed with hot milk and milk frothed thicker than a latte.

  • Flat White: An espresso drink using the same proportions as a latte, but with less milk and foam.

  • Macchiato: Espresso with a little milk foam on top.

  • Mocha: A latte with chocolate syrup or cocoa powder added.

Coffee bean terminology

 

  • Arabica: A coffee variety grown at high altitudes. It has a smooth taste, a fragrant aroma, and complex flavors, making it popular in Specialty Coffee.

  • Robusta: A hardy variety grown at low altitudes. It has a strong, bitter flavor and high caffeine content, making it popular for use in blended coffees.

  • Single Origin: Coffee beans from a single growing region, with a flavor profile that clearly reflects the surrounding landscape.

  • Blend: A process of combining beans from multiple sources to achieve the desired flavor.

  • Roast Level: Examples include light roast (acidic, bright), medium roast (balanced), and dark roast (intense, bitter, smoky).

Coffee extraction terminology

 

  • Extraction: The process of extracting substances from coffee beans using hot water.

  • Under-extracted: Not extracted enough; tastes sour and sharp.

  • Over-extracted: Too much extraction results in a bitter or astringent taste.

  • Tamping: Pressing the coffee grounds firmly into the portafilter for consistent extraction.

  • Pre-infusion: Adding a small amount of water before the actual extraction helps to thoroughly moisten the coffee grounds, resulting in a more complete extraction.

Terminology related to taste.

 

  • Acidity: The refreshing sourness in coffee (not a spoiled sourness).

  • Body: The intensity or weight in the mouth, such as thick or light.

  • Sweetness: The natural sweetness within the seed.

  • Balance: A harmonious blend of flavors, with no single aspect leaning too strongly.

  • Aftertaste: The flavor that lingers after you swallow the coffee.

  • Fruity: A flavor similar to fruit, such as berries or citrus.

  • Nutty: A flavor similar to nuts, such as almonds or hazelnuts.

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