| Acidity | A taste characteristic in coffee that is often described as bright, tangy, or citrusy, with a high acidity level indicating a brighter and more lively flavor profile |
| AeroPress | A type of coffee maker that uses air pressure to force coffee through a filter and into a mug or glass |
| Affogato | A type of coffee made with a shot of espresso poured over vanilla ice cream |
| American Shot | A type of coffee made with a single shot of espresso, typically served in a small cup or glass |
| Americano | A type of coffee made by diluting a shot of espresso with hot water |
| Arabica | A species of coffee plant known for its mild, smooth flavor and lower caffeine content |
| Arabica Blend | A type of coffee made from a mix of Arabica and Robusta beans |
| Aroma | The smell of coffee, especially before drinking |
| Barista | A professional coffee maker, often responsible for preparing and serving coffee drinks in a café or coffee shop |
| Batch Brew | A type of coffee brewing method in which a large amount of coffee is brewed at once, typically for serving several people |
| Bean Hopper | The top part of a coffee grinder where the coffee beans are stored before being ground |
| Bean-to-Cup | A type of coffee machine that grinds fresh coffee beans and brews coffee directly into a cup or carafe |
| Bicerin | A type of coffee made with espresso, chocolate, and heavy cream, typically served in a small glass |
| Bitter | A taste sensation commonly associated with coffee, caused by the presence of certain compounds in the coffee beans |
| Black Eye | A type of coffee made with two shots of espresso added to a regular cup of drip coffee |
| Blade Grinder | A type of coffee grinder that uses a spinning blade to chop coffee beans into smaller pieces |
| Blend | A type of coffee made from a mixture of coffee beans from different regions or countries, often blended to create a specific flavor profile |
| Blending | The process of mixing together different types of coffee beans to create a specific flavor profile. |
| Bloom | The process of pouring hot water over coffee grounds and allowing the grounds to expand and release gases before brewing, used in some manual brewing methods |
| Body | A taste characteristic in coffee that refers to the perceived thickness and weight of the coffee in the mouth, with a high body indicating a rich, full-bodied flavor profile |
| Breve | A type of coffee made with espresso and steamed half-and-half, as opposed to steamed milk |
| Breve Latte | A type of coffee made with a shot of espresso and steamed half-and-half, as opposed to steamed milk |
| Brew Ratio | The ratio of coffee to water used in a specific brewing method, typically expressed in grams of coffee per liter of water. |
| Burr Grinder | A type of coffee grinder that uses rotating burrs to crush coffee beans into a uniform grind size |
| Caffè Latte Macchiato | A type of coffee made with espresso, steamed milk, and a small amount of milk foam, typically served in a tall glass |
| Cappuccino | A type of coffee made with equal parts espresso, steamed milk, and milk foam |
| Caramel Macchiato | A type of coffee made with espresso, caramel syrup, steamed milk, and milk foam, typically served in a tall glass |
| Chemex | A type of pour over coffee maker, consisting of a glass flask with a wooden collar and leather tie |
| Clover | A type of espresso machine that uses vacuum pressure to extract coffee and allows for precise control over extraction parameters |
| Coffee Cherry | The fruit that surrounds the coffee bean, often referred to as the coffee fruit |
| Coffee Cooperative | A group of coffee farmers who work together to produce and sell coffee, often with a focus on sustainable and fair trade practices |
| Coffee Cupping Spoon | A long, shallow spoon used in the cupping process to break the surface of the coffee and release the aroma |
| Coffee Estate | A large coffee farm or plantation, typically producing a single origin coffee |
| Coffee Scale | A small digital scale used to weigh coffee beans and hot water when brewing coffee, used for consistent and accurate brewing results. |
| Cold Brew | A type of coffee made by steeping ground coffee in cold or room temperature water for several hours |
| Con Panna | A type of coffee made with a shot of espresso and a dollop of whipped cream on top |
| Cortado | A type of coffee made with espresso and an equal amount of warm milk, served in a small glass or cup |
| Crema | The creamy, golden foam that forms on top of a freshly brewed shot of espresso |
| Cuban Coffee | A type of coffee made with strong espresso, sugar, and a small amount of warm milk, typically served in a small glass. |
| Cupping | The process of tasting and evaluating coffee, often used by coffee professionals to assess the quality and flavor profile of a coffee |
| Cupping Form | A standardized sheet used to record the results of a cupping, typically including information on the aroma, flavor, body, and acidity of the coffee |
| Dark Roast | A type of coffee roast that is darker in color and has a stronger, bolder flavor profile, often with a slightly smoky or bitter taste |
| Decaf | Coffee that has had most or all of its caffeine removed |
| Dirty Chai | A type of chai tea latte made with a shot of espresso added to the tea |
| Doppio | A double shot of espresso, typically served in a small cup or glass |
| Doser | A mechanism on some espresso grinders that dispenses a specific amount of grounds into the portafilter |
| Double Espresso | Two shots of espresso served in a single cup |
| Drip Brew | A method of coffee brewing that involves slowly pouring hot water over coffee grounds in a filter |
| Drip Coffee | A type of coffee made by dripping hot water over ground coffee and into a coffee pot or mug |
| Dry Process | A type of coffee processing method in which the coffee cherries are dried with the beans still inside, resulting in a more complex, earthy flavor profile |
| Espresso | A type of coffee made by forcing a small amount of hot water through finely ground coffee under high pressure |
| Espresso Blend | A type of coffee blend specifically designed for making espresso, often using a mix of Arabica and Robusta beans |
| Espresso Machine | A type of coffee machine that uses pressure to extract coffee from ground coffee beans, typically used to make espresso and other coffee drinks |
| Espresso Roast | A roast profile specifically designed for making espresso, typically characterized by a darker color and a bold, intense flavor |
| Espresso Shot | A single serving of espresso, typically 1 to 2 ounces |
| Extraction | The process of removing coffee solubles from the coffee grounds and into the water, resulting in brewed coffee |
| Extraction Yield | The amount of coffee extracted into water, expressed as a percentage of the total mass of coffee used |
| Flat White | A type of coffee made with espresso and a small amount of steamed milk, resulting in a smooth, velvety texture |
| French Press | A type of coffee maker that uses a metal or mesh plunger to press coffee grounds to the bottom of a glass or metal carafe |
| Green Beans | Unroasted coffee beans |
| Green Coffee | Unroasted coffee beans, which are typically lighter in color and have a grassy or vegetal flavor profile |
| Grinder | A machine used to grind coffee beans into grounds |
| Grinding | The process of breaking down coffee beans into smaller pieces to increase their surface area and allow for extraction of flavor during brewing |
| Hario V60 | A type of manual coffee maker that uses a cone-shaped filter for making pour over coffee |
| Iced Coffee | A type of coffee made with cold or room-temperature water, typically served over ice |
| Irish Coffee | A type of coffee made with whiskey, sugar, and whipped cream, typically served in a glass or mug |
| K-Cup | A type of single-serving coffee pod used with Keurig coffee makers |
| Latte | A type of coffee made with espresso, steamed milk, and a small amount of milk foam |
| Light Roast | A type of coffee roast that is very light in color and has a bright, acidic flavor profile, often with fruity or citrus notes |
| Long Black | A type of coffee made with a double shot of espresso poured over hot water |
| Lungo | A type of espresso made with a larger amount of water, resulting in a milder and less concentrated shot |
| Macchiato | A type of coffee made with a shot of espresso and a small amount of steamed milk |
| Manual Espresso Machine | A type of espresso machine that requires the user to manually control all aspects of the brewing process, including the grind size, tamping pressure, and shot volume |
| Medium Roast | A type of coffee roast that is lighter in color than dark roast, with a milder, sweeter flavor profile |
| Mocha | A type of coffee made with espresso, steamed milk, chocolate syrup, and whipped cream |
| Moka Pot | A type of stovetop coffee maker that uses steam pressure to force hot water through coffee grounds and into a small carafe or mug |
| Mouthfeel | The overall sensation and texture of a coffee in the mouth, including factors such as body, acidity, and tannins |
| Nitro Cold Brew | A type of cold brew coffee that is infused with nitrogen gas, resulting in a creamy, smooth texture and a slightly sweet taste |
| Piccolo Latte | A type of coffee made with a single shot of espresso and a small amount of steamed milk, served in a small glass |
| Portafilter | A handle with a basket that holds the ground coffee for brewing espresso |
| Pour Over | A manual brewing method in which hot water is poured over coffee grounds, allowing the water to pass through the grounds and into a coffee pot or mug |
| Pour Over Stand | A metal or wooden stand used to hold a pour over coffee maker, typically designed to hold the carafe and allow the brewer to pour hot water over the coffee grounds |
| Pre-Infusion | The process of allowing hot water to soak into the coffee grounds for a short period of time before brewing, used in some espresso machines |
| Pull | The act of brewing a shot of espresso |
| Red Eye | A type of coffee made with a shot of espresso added to a regular cup of drip coffee |
| Ristretto | A type of espresso made with a smaller amount of water, resulting in a stronger and more concentrated shot |
| Roast | The process of heating coffee beans to a high temperature to bring out their flavor and aroma |
| Roast Degree | A measure of how darkly a coffee bean has been roasted, with light, medium, and dark being the most common categories |
| Roast Profile | The specific way a coffee is roasted, including the time, temperature, and rate of rise, which affects the flavor and body of the coffee |
| Roaster | A machine or person responsible for roasting coffee beans |
| Robusta | A type of coffee plant that is hardier and easier to grow than Arabica, with a stronger, more bitter flavor profile |
| Semi-Automatic Espresso Machine | A type of espresso machine that allows the user to manually control some aspects of the brewing process, such as the grind size and tamping pressure |
| Single Origin | Coffee beans from a single location or farm, as opposed to a blend of beans from multiple sources |
| Single Origin Coffee | A type of coffee made from beans grown in a single location, often with a focus on the unique flavor characteristics of that specific region |
| Siphon | A type of coffee maker that uses vacuum pressure to extract coffee from the brewing vessel |
| Specialty Coffee | A type of high-quality coffee that is grown and processed with care and attention to detail, often with a focus on sustainable and fair trade practices |
| Specialty Coffee Association of America (SCAA) | A professional organization for coffee professionals, dedicated |
| Superautomatic Espresso Machine | A type of espresso machine that grinds, tamps, and brews coffee automatically |
| Syphon | A type of manual coffee maker that uses vacuum pressure to extract coffee |
| Tamper | A tool used to compress the ground coffee in the portafilter for brewing espresso |
| Tamping | The process of packing or compressing ground coffee into a portafilter or basket, used in espresso brewing |
| Tamping Pressure | The force used to compress the ground coffee in the portafilter for brewing espresso |
| Tasting Notes | Descriptive words or phrases used to describe the flavor and aroma of coffee, such as fruity, floral, or chocolatey |
| Turkish Coffee | A type of coffee made by boiling finely ground coffee, sugar, and spices in a cezve or ibrik, a small copper or brass pot |
| Vacuum Pot | A type of coffee maker that uses two glass chambers and vacuum pressure to extract coffee |
| Wet Process | A type of coffee processing method in which the coffee cherries are removed from the beans before drying, resulting in a cleaner, milder flavor profile |
