Acidity
The bright, tangy flavor characteristic in coffee, often described as citrusy or wine-like. Higher acidity is typically found in light roasts and certain origins like Ethiopian or Kenyan beans.
Aeropress
A manual brewing device that uses air pressure to extract coffee. It produces a clean, full-bodied cup similar to espresso but with less intensity.
Arabica
The most popular and higher-quality coffee species, representing about 70% of global coffee production. Known for smoother, more complex flavors compared to Robusta.
Bloom
The initial release of CO2 when hot water first contacts freshly ground coffee. Visible as a 'blooming' or bubbling effect, indicating fresh coffee.
Body
The mouthfeel or texture of coffee - how heavy or light it feels on your tongue. Can range from light and tea-like to full and syrupy.
Burr Grinder
A coffee grinder that uses two abrasive surfaces (burrs) to crush beans into uniform particles. Produces more consistent grind than blade grinders.
Cupping
The professional method for tasting and evaluating coffee. Involves steeping coarsely ground coffee in hot water and tasting with a spoon.
Dark Roast
Coffee roasted until the beans are dark brown or nearly black, with visible oil on the surface. Flavors are dominated by roasting rather than origin characteristics.
Degassing
The natural process where freshly roasted coffee releases CO2 gas. Coffee bags have one-way valves to allow gas to escape while keeping air out.
Espresso
A concentrated coffee brew made by forcing hot water through finely ground coffee under high pressure. The base for many coffee drinks like cappuccino and latte.
Extraction
The process of dissolving soluble compounds from coffee grounds into water. Proper extraction balances sweetness, acidity, and bitterness.
Fair Trade
A certification ensuring coffee farmers receive fair prices for their crops and work under acceptable conditions. Promotes sustainable farming practices.
French Press
A brewing method using a cylindrical pot with a plunger and metal filter. Coffee steeps for 4 minutes before the plunger separates grounds from liquid.
Grind Size
The coarseness or fineness of ground coffee particles. Different brewing methods require specific grind sizes for optimal extraction.
Light Roast
Coffee roasted for a shorter time, preserving more origin flavors and natural acidity. Beans are light brown with no visible oil on the surface.
Medium Roast
A balanced roast level between light and dark, offering both origin characteristics and some roasting flavors. Most popular roast level globally.
Micro-lot
Coffee from a very small, specific section of a farm, often with unique characteristics. Represents the highest quality and traceability in specialty coffee.
Over-extraction
When too many compounds are extracted from coffee, resulting in bitter, harsh flavors. Usually caused by grinding too fine or brewing too long.
Pour-over
A manual brewing method where hot water is poured slowly over coffee grounds in a circular motion. Popular methods include V60, Chemex, and Kalita Wave.
Robusta
The second most common coffee species, containing higher caffeine and often more bitter than Arabica. Commonly used in espresso blends and instant coffee.
Roast Date
The date when coffee beans were roasted. Critical for freshness - coffee is best consumed within 2-4 weeks of the roast date.
Single Origin
Coffee from one specific region, farm, or even lot within a farm. Allows you to taste the unique characteristics of that particular place.
Specialty Coffee
The highest grade of coffee, scoring 80+ points on a 100-point scale. Represents about 10% of global coffee production and emphasizes quality and flavor.
Tasting Notes
Descriptive terms used to characterize coffee flavors, such as 'chocolate,' 'citrus,' or 'nutty.' Help consumers understand what to expect from the coffee.
Terroir
The environmental factors (soil, climate, altitude) that influence coffee flavor. Similar to wine, coffee reflects the unique characteristics of where it's grown.
Under-extraction
When not enough compounds are extracted from coffee, resulting in sour, weak flavors. Usually caused by grinding too coarse or brewing too quickly.
V60
A cone-shaped pour-over dripper with spiral ridges, designed by Hario. The 60-degree angle and ridges promote even extraction and clean flavors.
Wet Processing
A coffee processing method where the fruit is removed from beans before drying. Results in cleaner, brighter flavors compared to dry processing.