Coffee Glossary

Master coffee terminology with our reviewed glossary. Learn definitions, common mistakes, and related guides for 20 high-quality coffee terms.

AeroPress

The AeroPress is a manual coffee brewing device that uses air pressure to force hot water through coffee grounds. It com...

Arabica (Coffea arabica) is the most popular coffee species, accounting for about 60-70% of global coffee production. It...

The bloom is the initial phase of pour-over brewing where a small amount of hot water (typically 2-3x the coffee weight)...

Brew ratio is the relationship between the amount of coffee and water used in brewing, expressed as coffee:water (e.g., ...

A burr grinder uses two revolving abrasive surfaces (burrs) to crush coffee beans into consistent particles. Unlike blad...

Channeling occurs when water finds paths of least resistance through the coffee puck during espresso extraction, rather ...

Cold brew is a coffee brewing method that uses cold or room temperature water and an extended steeping time (12-24 hours...

Crema is the golden-brown foam layer that forms on top of a well-pulled espresso shot. It's created when hot water under...

Espresso is a concentrated coffee beverage brewed by forcing hot water under high pressure through finely-ground coffee ...

Extraction is the process of dissolving coffee compounds (sugars, acids, oils, caffeine) from ground coffee into water. ...

The French press, also known as a cafetière or press pot, is an immersion brewing method that steeps coffee grounds in h...

Grind size refers to how coarsely or finely coffee beans are ground, and it's one of the most critical variables in coff...

The moka pot, also known as a stovetop espresso maker, uses steam pressure to force hot water through coffee grounds. It...

The portafilter (or portafilter handle) is the device that holds the coffee basket and attaches to an espresso machine. ...

Pour-over is a manual brewing method where hot water is poured over coffee grounds in a filter, allowing gravity to pull...

Pre-infusion is a technique used in espresso brewing where a small amount of water at low pressure is applied to the cof...

Roast level describes how long and at what temperature coffee beans are roasted, which dramatically affects flavor, acid...

Single origin coffee comes from one specific geographic location - a single farm, region, or country - rather than a ble...

Tamping is the process of compressing ground coffee in the portafilter basket before brewing espresso. Using a tamper, y...

Washed process (also called wet process) is a coffee processing method where the coffee cherry's pulp is removed before ...