Specialty Coffee Glossary: 50 Essential Terms You Should Know

Whether you're a seasoned barista or just diving into the world of specialty coffee, understanding the language is key to appreciating the craft behind every cup. Here's a detailed glossary of terms commonly used in specialty coffee.

AeroPress A manual brewing device known for its versatility and quick brew time, invented by Alan Adler.

Agtron Scale A system used to measure roast degree. The lower the number, the darker the roast.

Altitude Refers to the elevation at which coffee is grown. Higher altitudes generally produce denser, more complex beans.

Anaerobic Fermentation A coffee processing method where fermentation occurs in sealed, oxygen-free tanks, often creating unique and intense flavors.

Arabica One of the two main species of coffee. Arabica beans are generally sweeter and more complex than Robusta.

Barista A person trained in preparing and serving espresso-based drinks, often skilled in milk steaming and latte art.

Batch Brew A method of brewing large volumes of filter coffee, typically using a commercial drip machine.

Bloom The release of CO2 when hot water first contacts coffee grounds. This is an indicator of freshness.

Body The tactile impression of coffee in the mouth. It can be light, medium, or full.

Briny A flavor defect often found in over-roasted or stale coffee, giving a salty or flat taste.

Cascara The dried skins of coffee cherries, brewed like tea and often slightly sweet and fruity.

Cupping A standardized method for tasting and evaluating coffee using specific ratios and scoring criteria.

Crema The golden, foamy layer on top of a well-pulled espresso shot, formed by emulsified oils and CO2.

Direct Trade A sourcing model where roasters purchase directly from producers, promoting transparency and better prices.

Dry Process (Natural) A coffee processing method where the whole cherry is dried before removing the bean. This leads to fruitier flavors.

Espresso A concentrated coffee brewed by forcing hot water through finely ground coffee under pressure.

Extraction The process of dissolving flavors and compounds from coffee grounds into water during brewing.

Fermentation A key step in processing coffee cherries where sugars and mucilage break down, influencing flavor.

Filter Coffee Also known as drip or pour-over coffee. It is typically brewed using paper filters and manual methods.

Flat White An espresso-based drink with steamed milk. It is similar to a cappuccino but with thinner foam and stronger coffee flavor.

Grind Size How fine or coarse coffee is ground. This directly affects brew time and extraction.

Honey Process A method where some mucilage is left on the bean during drying, balancing clarity and body.

Lactic Fermentation An advanced processing method that uses lactic acid bacteria to develop creamy or yogurt-like flavor notes.

Latte Art The decorative pouring of steamed milk into espresso. This creates patterns like hearts or rosettas.

Micro-lot A small, traceable lot of coffee from a specific part of a farm or variety. It is usually of exceptional quality.

Mouthfeel The texture of coffee in the mouth, for example, silky, syrupy, or gritty.

Natural Process Another term for dry process. Beans are dried in the cherry, often producing fruity or fermented notes.

Over-extraction When coffee is brewed too long or the grind is too fine. This leads to bitterness.

Peaberry A natural mutation where only one round bean grows in the cherry instead of two. Often separated and sold as a specialty lot.

Pulped Natural A processing method in which the cherry skin is removed but some mucilage is left during drying.

Q Grader A licensed professional who evaluates coffee quality using the SCA cupping system.

Ratio The weight of coffee to water. Often expressed like 1:16 and key for recipe consistency.

Refractometer A tool used to measure the amount of dissolved solids in brewed coffee. It helps assess extraction.

Refractometer

[By Jacek Halicki - Own work, CC BY-SA 4.0, Wiki]

Robusta The other main species of coffee. Typically more bitter and used in blends, but gaining niche interest.

Roast Profile A detailed record of temperature and time throughout the roasting process. This impacts flavor development.

Seasonal Coffee Beans that are sourced in alignment with harvest cycles for optimal freshness.

Second Crack A stage in roasting when coffee begins to make a crackling sound. Often associated with darker roasts.

Single Origin Coffee from one country, region, or farm. Usually with distinctive characteristics.

Specialty Coffee Coffee that scores 80+ on the SCA scale. This indicates high quality in flavor, origin, and handling.

Tasting Notes Flavor descriptors like "cherry", "chocolate", or "floral" used to describe a coffee’s profile.

Terroir The environmental factors (soil, climate, altitude) that influence a coffee’s taste, similar to wine.

Under-extraction When brewing is too quick or the grind is too coarse. This leads to sour or weak coffee.

Variety (Cultivar) The genetic subspecies of the coffee plant, such as Geisha, SL28, or Bourbon. Each has unique traits.

Washed Process Beans are fermented and rinsed to remove mucilage. This leads to clean, bright flavor profiles.

WDT (Weiss Distribution Technique) A method of stirring espresso grounds to ensure even distribution and reduce channeling.

Yield The final volume or weight of brewed coffee. Important in dialing in espresso recipes.