Coffee Terms Glossary of Terminology and terms

The Definitive Coffee Glossary of Terminology

As with any group of enthusiast or industry there is a technical vocabulary of terms or jargon that is associated specifically with it, and the coffee industry is certainly no different. We as coffee experts, baristas, and aficionados have a specialized language that relates us in a more intimate way with what we do and gives us a greater sense of ownership and formality with our passion.

Today ever growing coffee culture, is populated by high technology machines, industry professionals, specialized connoisseurs, and super qualified amateurs. It can be easy to you find yourself surrounded by complicated coffee terms that are sometimes hard the new comer fully grasp.

To help with this, we have provided a coffee glossary populated with definitions of most often used technical terminology as well as the commonly used phrases in the coffee language.

“As-is” this is fairly comprehensive dictionary and glossary on the terms used in the coffee world, but by no means is it totally inclusive of all the lingo, jargon, and words related to coffee…. buts its a good start, and with time and feedback we will get it a lot closer. We will continue to add additional terms in the future and update it periodically, so if you have any suggestions or questions, your help is welcomed and necessary

Glossary of Coffee Terms Lingo,
Glossary By Letter

Glossary of Coffee Terms, Lingo, Jargon, and Vocabulary


Acidity – (Acid)
This characteristic is not to be mistaken with the low pH levels of coffee. Pleasant and positive primary taste perceived, to a greater or lesser degree, in the coffees of the Arabica species. This characteristic disappears with an accentuated roasting . Acidity is the bright, pointed taste left in your mouth which also increases the overall natural sweetness of the coffee. It is tasted mainly on the tip of the tongue and can be accessed as lively, moderate, flat or dull. Compare the acidity of Kenya and Mocha with Colombia and Java. Along with the flavor, aroma and body is one of the main parameters used by the professional tasters in the sensory evaluation of coffee.
meaning ‘drowned’ A shot of espresso (served separately) poured over a scoop of vanilla ice-cream in a latte glass
American Roast
see cinnamon roast
A term that refers to everything that comes from the Asian peninsula called Arabia. Word used mistakenly to denominate to the cafes belonging to the species Coffee ARABIC Linné, since in this case it is a scientific name and must be used literally, that is to say in Latin. More properly it is applied to denominate gum arabic or the arabic numbers. The only coffee that could be properly named Arabic would be from Yemen, since this country is the only coffee producer in the Arabian Peninsula or Arabia. Over 70% of the worlds coffee is Arabica. They are grown in cool tropical climates, lots of rich, moist soil. Arabica are more susceptible to damage from pests, cold and bad handling. The beans are of a more consistent shape and less bitter than Robusta coffee with half the amount of caffeine.
Arabica Line (linage) Coffee
Botanical species belonging to the genus Coffee of ​​the Rubiaceae family. It has 44 chromosomes and its reproduction is autogamous. Three quarters of the planted trees in the world belong to this species. In spite of its name this species does not come from Arabia but of Africa since its origin is in Ethiopia. The Arabica coffee can reach the maximum quality, something that does not happen with the Canéphora or Robusta. Until 1825 it was the only species of coffee grown in the World. The shape of the bean is elongated, has a rounded face and the other flat with a longitudinal groove. Cafés of the Arabica species are characterized to have, to a greater or lesser extent, acidity, body and aroma, in addition to a caffeine content of about 1.5%. Many botanical varieties of Coffee Arabica are cultivated, the most widespread being Bourbon, Typica, Caturra, Catuaí, etc. The spontaneous hybridizations and those produced by agronomic researchers make the number of these varieties practically infinite.
Aroma is the odor of the coffee and contributes to its flavor. Terms used to describe it include caramelly (candy- or syrup-like), carbony (for dark roasts), chocolatey, fruity, floral, malty, rich, round, and spicy.
It has a very pleasant smell.
Aromatized, Coffee
Roasted coffee to which some flavoring substance such as mint, anise, hazelnut, almond, etc. has been added. This custom of adding aromas to the coffee originated in the USA and is practiced both adding the aroma to the roasted coffee and the infusion already prepared in the cup. It seems that in Europe this trend has not been very successful and coffee is still being consumed with coffee flavor only.
Tactile sensation of a certain perceived roughness in the language produced mainly by coffees of the Robusta species. It is due to tannic substances that produce the precipitation of the mucin, protein contained in the saliva that produces the sensation of softness in the tongue. Always negative in coffee, is the dry feeling of the mouth, which can manifest as aftertaste.
The Aeropress coffee machine was launched in 2006 by Aerobie, and in a few years has gained a significant following. It is a combination of plunger or French press with a paper filter that uses air pressure to make coffee with more oils and less sediment in a very short time.
Variety of Arabica coffee.
American (coffee)
This is called an espresso coffee made with a lot more water than a normal one. American coffee has a higher caffeine content than a short coffee, a “ristretto” for example. A short coffee does not have the amount of water needed to dissolve the caffeine that contains the seven grams of ground coffee in the filter, however, by letting the water that carries American coffee, it dissolves practically all the available caffeine.
Coffee from India that has been specially prepared. When sailing ships had to encircle Africa to go from India to England it took them months of travel. During this time the humidity changed the color of the coffee, which passed from green to yellow, and produced a special aroma. With the opening of the Suez Canal and the use of steamboats, the route was shortened so much that Indian coffee arrived in England without having undergone any transformation. In order to satisfy the consumer who asked for the same product that he already knew, the coffee is subjected to humidity Of the monsoons for six to seven weeks by what is called “mounded” in Spanish, or “monsoneed” in English.
Aged Coffee – Añejos
Coffee beans that have remained in the warehouses for several years, which, at best, have reduced the acidity and increased the body.


Baba Budan
A fictitious character, believed to have stolen fourteen (exactly) beans in Yemen in the seventeenth century, and to have them transported to Mysore, where they were planted and cultivated, thus breaking the monopoly which the Yemeni had until then on coffee production.
Cold milk in a demitasse cup, topped with froth and dusted with chocolate powder
Acid and good-bodied coffee, produced in the Dominican Republic.
Pre Roast -A burlap sack of coffee. Most commonly comes in a weight of 132lbs but varies from country to country e.g. Colombia 154 lbs, Hawaii 100 lbs. – Container where roasted coffee is introduced for transport and storage.
Post Roast -Paper bags made by the manufacturer were used for a long time. They consisted of several layers of different materials, brighter on the outside and lend themselves to a more striking (high gloss), and impermeable in the interior (sulfurized, plasticized, aluminum, etc.). Currently the use of machines that from a coil of complex make the bag, weigh coffee and sealed the bag can make the vacuum or replace the indoor air with an inert gas that allows a longer coffee conservation and Including the placement of a one-way valve (see valve).
Bale or Bala
Usual packaging of Moka or Harar coffees. It consists of a braided palm wrap covered by a sackcloth, its weight is around 80 kilos.
A person who makes coffee as a profession
Barons, Coffee
Owners of large haciendas dedicated to the cultivation of coffee in the Paraíba Valley, State of Rio de Janeiro in Brazil in the late s. XVIII and early nineteenth centuries. The cultivation of coffee gave rise during the nineteenth century to the emergence of a new social class that along with merchants supported the Imperial government and dominated politics. The Barons of the Fluminense Coffee were people who came from rather humble families, and that base of much work and ambition obtained immense fortunes; After many years of sacrifices they considered their goal to be able to build the palace with large gardens, avenue of imperial palms, chaplain and butler. Their farms had an average size of 120 “alqueires”(1 Alqueires =2.42 Hectares or 5.9 Acres). The large landowners owned farms of 250 to 600 “alqueires” and the largest owners of latifundios owned two or more “sesmarias” that each had about a square league, that is to say 4,356 hectares. In the field of coffee appeared new cities, many fortunes and many titles granted by the Emperor. They were favored by D. Pedro II (1840-1889) who helped financially by financing the war against Paraguay.
Batch Roaster
A coffee roasting machine which roasts coffee in certain quantities for lengths of times controlled by skilled roasters to bring a coffee to its unique ‘sweet spot’.
Beans (coffee)
Inner part of the drupe or cherry that constitutes the fruit of the coffee plant that is brewed to make you coffee drink after it is roasted and ground . A coffee bean of the Arabica species contains: 34% cellulose; 30% sugar; 15 to 2% fat; 11% protein; 6 to 13% water; Alkaloids such as caffeine; Minerals such as potassium, calcium, magnesium and phosphorus.
Bialetti, Alfonso
Inventor of the domestic coffee maker Moka Express, called “Italiana” in Spain. In 1918, in Crusinallo, Italy, he had a workshop where he dedicated himself to the casting of aluminum objects. The idea of ​​building a coffee machine came and watched the operation of a kind of washing machine that had a pan from where the boiling water came out to fall on the soap mixing with the laundry. In 1933 he launched the famous Moka Express. But its commercial success took place during the years 50 thanks to its simple operation, its security and its moderate price thanks to being manufactured in an aluminum alloy of little price. Today Bialetti is spread all over the world, producing about four million coffee machines annually.
Bitterness is a harsh unpleasant taste detected towards the back of the tongue. Most of the time this would mean a bad coffee unless it was a very dark roast where the bitterness is intentional. Can be caused by a number of factors including burnt coffee or milk, incorrect grind, defective beans and over-roasted beans.
Black Beans
Dead coffee beans that have fallen from the tree before harvest. The Coffee, Sugar & Cocoa Exchange table of defects regards the black bean as the unit.
Black Jack Coffee
Name given to coffee that has turned black during processing.
A pale flavor perceived on the upper sides of the tongue caused by sugars reacting with salts to reduce saltiness. Commonly found in low grown Robusta beans and coffee that has been under extracted.
A term used to denote a mixture or combination of several roasted coffees. Is when two or more individual or varietal coffees are mixed together for a desired result including disguising bad characteristics, to provide added strength, color and taste.
Blue Mountain
Mountain range of Eastern Jamaica, Which gives name to one of the best and most expensive coffees in the world. Balanced slightly acid taste and splendid fruity aroma.
A trade name associated with a specific brand of coffee makers/french press.
Body is the perceived thickness of brewed coffee on the tongue. Descriptions can range from “watery”, “thin”, or “light”; to “medium”; to “full”, “heavy”, “thick”, or “syrupy”.
English name with which it is called a very large and well formed coffee bean.
South America, located in the western part but without exit to the Pacific Ocean so it must make its shipments of coffee for export through Peruvian ports (Molendo) or Chilean (Antofagasta). Country producing Arabica coffee, natural and washed. The collection is carried out from March to September. Until 1950, coffee was not commercially cultivated, until then it was simply used as a decorative plant, from 1953 when a frost in Brazil raised coffee prices, the crop took a big boom.
The fragrance and aftertaste of brewed coffee.
A cappuccino made with light cream
Often used to describe the good pleasant acidity of the coffee, the bright taste left in your mouth.
A salty sensation associated with coffee that has been over roasted or brewed too hot.
It is the largest producer of coffee in the world. It has different types of coffee: from fine and soft coffees such as Minas Gerais and Santos, to others with a well-marked flavor
It is the professional specialized in high quality coffee, which works by creating new and Different drinks based on it, using various types of milks, essences and liqueurs, among others. He is also responsible for the presentation of the drinks and can Complement their work with latte art.
Coffee produced in Colombia. It is collected by hand.
Botanical variety of the Arabica Linné Species. It is considered as the variety that comes directly from the one discovered in Ethiopia and then cultivated in Yemen. In the S. XVII the Sultan of Yemen presented to the King of France Louis XIV with coffee plants that were cultivated in the island Bourbón (today Reunion) to the north of Madagascar. Later plants were taken from this island to the French Colonies of America. In Brazil the so-called Bourbon Vermello was imported from Reunion Island in 1864 and grown in much of the country. The Yellow Bourbon emerged in Pederneiras, Sao Paulo, Brazil, as a result of the crossing of Bourbon Vermelho and Amaruc de Botucatu, being cultivated from 1945. These varieties of C. Arabica are also cultivated in Argentina.
A full flavor and oily ‘mouth feel’


Cafetiere – Carafe
A glass jug of medium ground coffee which is steeped in just off the boil water. A plunger filter is pressed down to the bottom to separate the grounds from the coffee. click herealso see French Press, Plunger
The most famous component of coffee. Naturally occurring in coffee, an odorless, white, alkaloid which stimulates the central nervous system and can cause adrenaline to be released. Discovered and isolated in 1820 by the German chemist Ferdinand RUNGE. Jobet and Mudler showed that it was identical to teine ​​(1827 Oudry). In 1832 Pfaffaud and Liebig accurately determined their composition, C8H10N4O2 (1-3-7 Trimethylxanthine). It is an alkaloid belonging to the purine group. It is found not only in coffee, but in tea and chocolate. It has an exciting effect on the cerebral cortex and central nervous system as well as accelerates cardiac activity and increases blood pressure. Although it seems that this increase does not go beyond ten or fifteen minutes, at the end of which it descends to its normal level. It allows you to stay without sleep or at least prolong the evening evenings. It increases sociability, stimulates and enlivens the senses, Facilitates the memorization and favors both intellectual and manual work. In a healthy adult it is estimated that its metabolization takes place between three and five hours after ingestion, meaning that after this time it would have stopped acting on its nervous system having been eliminated by the urine. It would only be dangerous to health in very high doses, the appearance of negative effects and the importance of these varies from one person to another. The coffees of the Arabica Species contain approximately 1% of caffeine while the Robustas reach double. Contrary to the appearance the short espresso coffee has less caffeine than the long called “American” or that one made at home by the filter system. This is because in a short espresso has gone through the coffee very little water and for very little time so the caffeine has not had a chance to completely dissolve in it. In the filter coffee, however, the water has been more abundant and its contact with the coffee has lasted longer so it has been able to dissolve the whole alkaloid. Caffeine content does not make a coffee better or worse, but higher quality coffees, Arabicas, contain a much lower percentage than low coffees like Robustas. A Robusta can contain double to triple as an Arabica. Caffeine is very often a topic of conversation, almost as it could be talking about time. Everyone has their theory about it, there are those who need to have a coffee before bed because if they do not do not sleep, And who fears not to sleep for having a decaf coffee at 9 in the morning. There are those who believe that drinking a glass of water after the evening coffee can sleep perfectly because it neutralizes the effect of caffeine. In all these cases autosuggestion has a very relevant role. Thanks to this alkaloid, coffee is an energy drink and benefits the worker, both intellectual and muscular. The great liking of many writers and artists to their consumption is well known. Both intellectual and muscular. The great liking of many writers and artists to their consumption is well known. Both intellectual and muscular. The great liking of many writers and artists to their consumption is well known.
Cafe Latte
One shot espresso, topped with hot milk, topped with 1cm creamy layer of micro foam served in a latte glass
Cafe Mocha
Shot of chocolate syrup, shot of espresso, topped with steamed milk and a layer of whipped cream and sprinkled with chocolate.
Mode of espresso to which is added milk heated by steam. Milk softens the taste of coffee and creates foam on the surface. One third espresso, one third hot milk and one third micro foam, dusted with chocolate. Name originates from the Italian Catholic Capuchin monks whose hoods resembles a cappuccino’s cap of foam.
Establishment where coffee is prepared and served in addition to other beverages and food. In Latin America, it is called the dining room or beverage room in which the client serves himself without the intervention of another person.
A capsule of coffee is a dose for a portion (about 7 grams) of coffee powder in a filter bag (similar to a tea bag), with enough for a cup of coffee. The coffee capsules can not be used in a conventional coffee machine, but in a certain coffee machine (usually of the same manufacturer). Coffee capsules were invented in 2001 by Douwe Egberts along Philips for the Senseo system. However, they are based on the espresso capsules of the company Illy and the Italian inventor Antonino Di Leva.
An aromatic created by a volatile of sugar compounds that produces a sensation reminiscent of syrup or caramelized sugar.
Preparation in which a liqueur such as cognac, rum, anise, pomace or whiskey is added to the coffee. It is prepared essentially in two ways: by pouring the liquor directly over the coffee, or by putting the liqueur to which it is set on the stove (floured carajillo) in the empty cup, turning it off with the coffee falling from the coffee maker. It seems that it was in Valencia that began to serve coffee with rum
Elettaria cardamomum. Cingiberaceous plant used in Turkey and Arab countries to aromatize coffee.
In Brazil, coffee is not very concentrated. It can be prepared in two ways: adding hot water to the espresso or leaving aside the first part of the extraction, more concentrated, and serving only the rest. Also in Brazil is called Carioca to the original person from the city of Rio de Janeiro.
Criollo Tree
Variety of C. Arabica cultivated in Venezuela.
The papery skin of green beans that is released during roasting.
In addition to caffeine coffee is composed of many other materials such as: Water, which in green coffee can reach 12% and after roasting down to 1%; Carbohydrates: They constitute 30% in total. Among them are polysaccharides (soluble and insoluble) and sugars (arabinose, fructose, glucose and sucrose) that are transformed by the effect of roasting, decreasing from 10 to 2%; Fat, Triglycerides, diterpenes and some more, together constitute between 12 and 20%; Proteins: In green coffee appear with 10%, but decrease in the course of roasting; Alkaloids: in addition to caffeine, nicotinic acid, trigonellin which accounts for about 1% in green coffee half of which is transformed into nicotinic acid (0, 02%) when roasted and assimilated as vitamin B; Minerals such as potassium (1%), calcium, magnesium, phosphorus and sulfur sulfate; Aromatics: only appear in the course of the roasting, there are volatile and non-volatile aromatic components. More than 500 aromatic components are now known in roasted coffee, but researchers keep track of many more.
Aaromatic aftertaste that brings to mind the richness and sweetness of chocolate.
Cibao Height
Coffee produced in the Dominican Republic.
Cinnamon Roast
a light cinnamon colored roast which develops after the first crack, with no oil development and a usually nut like flavor.
City Roast
Slightly darker roast than the American normal roast. also know as Espresso Roast
ICO coffee classification for marketing purposes: Colombian Milds: Colombia, Kenya and Tanzania. Brazilian and other Arabicas: Brazil and Ethiopia. Other Soft: All other producers of Robusta Arabicas: All the producers of these coffees.
Clean refers to the clarity of the flavor.
The caramel colored, creamy layer on top of a shot espresso. A good espresso should produce an at least 5mm layer of crema on top. The crema ‘caps’ the espresso retaining its flavor and aroma.
Drink made with roasted coffee beans and hot water.
Coffee Shop (cafe)
Establishment where, at tables served by waiters, coffee or any other drink is taken, as well as snacks, etc. They have been and are still the typical places of social gatherings.
Coffee maker
A utensil used to prepare the infusion of coffee in hot water. It is also called a coffee pot to the utensil used to serve the coffee even if it has not been used to prepare the drink.
                  • Domestic coffee makers -We call domestic coffee makers to those used in the home. The most widespread are the calls: Italian, Filter, Reversible or Neapolitan, drip, piston, cold brew, depression, espresso, etc.
                  • Espresso Machine – Machine developed in Italy with which espresso is prepared. In the second half of the twentieth century, this type of coffee machine has been developed in such a way that it has reached the greatest diffusion. From Italy it has spread to Spain, France and Portugal, and has penetrated much of Northern Europe, where filter coffee is almost a religion. Now he is conquering the USA where his impulse is very strong. In the 40’s, the lever coffee maker developed by the company GAGGIA swept from the bars to the primitive steam coffee makers. Then the CIMBALI house introduced the hydraulic coffee machine and finally in 1961 FAEMA launched to the market continuous delivery, which system is currently the most widespread.
                  • Domestic espresso coffee makers – The most important espresso coffee machines are those used in the hotel industry, however there are coffee machines for domestic use or in places of low consumption (offices, shops, etc.) that reproduce in miniature the operation of the Others. These coffee machines often employ a very refined technology, especially those that incorporate a small mill with which they grind, dose and make the coffee cup
                  • Drip, coffee maker – The water, heated by an electric resistance rises from a tank to drop drop by drop on the finely ground coffee found in a paper filter inside a kind of funnel. When the water has slowly been soaking the coffee falls to a jug that is under the already filtered funnel of the puddle and made into coffee infusion ready to be drunk.
                  • Percolator – Name applied to pressure cookers in countries such as France, Italy or England. The obtaining of the drink per percolation is, perhaps, one of the most used at the moment in its diverse variants. The word percolar comes from the Latin percolare, to filter, and means to pass a liquid through a pulverulent mass to dissolve the active principles of the same. Among the systems that use percolation is the one known as espreso or expresso
                  • Hydraulic coffee maker – Proprietary espresso machine by the CIMBALI house of Milan that multiplies the pressure of the water supply network by means of a hydraulic system, to provide the necessary pressure to the hot water made by the coffee.
                  • Siphon or Vacuum Coffee Maker – German origin, created in 1830, produces an optimal extraction of aromas and flavors that are not achieved by other methods. It works with two cameras according to the principle of expansion and contraction of gases (water vapor).
Coffee Plant
Shrub belonging to the genus Coffea, in turn integrated into the family of Rubiaceae. This is the plant that produces coffee, is a shrub that could reach 8 to 10 meters in height but is pruned to keep it around two or three meters in order to make it more accessible to harvest, especially for Avoid that the people who collect must use stairs and have them to transport during their work. To avoid the excessive height of the coffee, another system is also used, such as the use of low-growing varieties such as C. Caturra and many others. The branches of the coffee tree grow opposite, the primary ones do not grow again if they are cut, whereas the secondary and tertiary ones do. The leaf is perennial, not caediza, elongated, Of an intense green color and with a great brightness in its surface. The flower is white, of small size and with an appearance and perfume very similar to the one of the jasmine. The fruit is a drupa or small sphere somewhat higher than wide that is called “cherry” because of its external resemblance to this fruit. When it is ripe it is of red color although there are varieties that mature in yellow color.
Coffee with water
Service offered in some establishments and consists of serving in a large cup a normal espresso coffee accompanied by a jug with hot water for the customer to serve himself to his liking. This is a version of American coffee in which there is no caffeine or the aroma it may have, perhaps this is the end that is pursued with this strange mixture. In many establishments they serve this preparation when ordering American coffee, directly adding hot water from the coffee maker. It may be necessary to clarify what you want when you ask for it, since there is a bit of confusion in this regard.
Coffee with milk
Drink prepared with both ingredients, coffee and milk. This mixture is given different names depending on the amount of the ingredients, cut off if sparse, and the proportion of both or how to prepare it, eg cappuccino if the milk has been frothed. With the name of Coffee with milk is designated to the mixture obtained with more milk than coffee. In Catalan it is called llet i café (also café amb llet).
Coffee gold
Name given to the coffee that we call “green coffee” in many producing countries, especially in Central America. It is the coffee ready to be exported once it has passed all the processes of benefaction, cleaning, threshing and classification.
Coffee – Green
Unroasted coffee, used as raw material for the roasting industries.
Coffee Year, The
The beginning of the so-called “Coffee Year” is set on October 1, because of the beginning of the harvesting of most of the producing countries and the most active time of the consuming countries.
El Excelso de Medellín, Armenia or Bucaramanga are some of the cafes that are produced in this country. It is the second largest coffee producer in the world and collects all the production by hand.
Costa Rica
A coffee producing country, it cultivates SHB types “Strictly Hard Bean” and Pacific that are collected by hand and dried in the sun.
The cups that keep the temperature of the coffee longer are those of porcelain and then those of earthenware. Glass and plastic, on the other hand, cool the coffee very quickly. 1. It is called “cup” in the coffee trade to the aroma and flavor that a sample presents when making the infusion with it. It is said that a coffee has a good, fine, poor, bad cup, etc. 2. Porcelain or ceramic vessel used to drink coffee and other hot liquids. The cup must fulfill a double function, decorative and practical. They are not suitable for drinking coffee cups of metal or plastic and are little glass, the most suitable are porcelain. The shape, the thickness of its walls and its size are very important as well. The walls must be thick so that the temperature is balanced between the coffee and the mass of the cup, so that it loses the right degrees so that it does not burn, but maintain the temperature the necessary time. It must have the spherical bottom inwardly, this is without angles, Where the cream falls gently without sudden breaks and does not break. The interior has to be conical (narrow down and wide up) so that a short coffee of water does not seem scarce. For espresso coffee service the ideal capacity would be between 40-50 milliliters for a quantity of liquid of 20-30 milliliters. It must be hot, but not burning. Instead of placing it face down on the coffee pot, it is best to put it upwards, as it warms the bottom more than the edges so that they do not burn the customer’s lips, as well as the coffee reaching the bottom of the cup Find a hot zone where your temperature does not drop sharply. For espresso coffee service the ideal capacity would be between 40-50 milliliters for a quantity of liquid of 20-30 milliliters. It must be hot, but not burning. Instead of placing it face down on the coffee pot, it is best to put it upwards, as it warms the bottom more than the edges so that they do not burn the customer’s lips, as well as the coffee reaching the bottom of the cup Find a hot zone where your temperature does not drop sharply. For espresso coffee service the ideal capacity would be between 40-50 milliliters for a quantity of liquid of 20-30 milliliters. It must be hot, but not burning. Instead of placing it face down on the coffee pot, it is best to put it upwards, as it warms the bottom more than the edges so that they do not burn the customer’s lips, as well as the coffee reaching the bottom of the cup Find a hot zone where your temperature does not drop sharply.
Used to describe the practice of coffee professionals assessing coffees by sipping the brewed product.


Coffee with more than 97% of its caffeine removed In order to avoid as much as possible the damages that caffeine could produce to the people who did not tolerate it, they invented systems that eliminate it until negligible amounts, thus arose the call caffeine decaffeinated, coffee with a content of caffeine inferior to 0.1%. From 1900 Ludwig Roselius invented an industrial procedure to carry out the decaffeination (see Roselius), reason why it was dedicated to the production of decaffeinated coffee. In 1906 founded in Bremen the company KAFFEE HAG Caffeine is eliminated from green coffee by several very different systems. There is confusion among many consumers between decaffeinated coffee and soluble coffee, this is because for many years the only coffee without caffeine available in the market was soluble, But at the moment there is the possibility of savoring a good decaffeinated coffee, both at home and in the hotel trade. “Coffee without caffeine is not coffee, it has nothing to do with coffee, but it seems, it has all the appearance and, therefore, creates the illusion, something very important.”
This process is performed with the coffee in green, ie without roasting, previously subjecting the bean to the action of water vapor in order to open its pores and can better perform the extraction of caffeine. There are several systems to perform this operation, the most used for many years has been eliminated by means of a chemical reducer. Later, a method closer to the organic one has been used as has been the use of ethyl acetate. Caffeine is also extracted from coffee by means of supercritical CO2, ie in an intermediate state between liquid and gaseous. Also used is a method that uses saturated water of all chemical components of the coffee soluble in it, except caffeine, treating the coffee in this water successive times, it is achieved that only the alkaloid is passed to the water.
A small cup used for serving espresso, French for ‘half cup’
Variety of coffee grown in Ethiopia. Very pure coffee because the treatment of the coffee plantations is done manually, without chemical aids.
Dominican Republic
Barahona coffee producing country that is acid and with good body. It also produces the Cibao Altura.
Double strength espresso served in a demitasse cup
A spring loaded device on a grinder which doses out the correct amount of coffee for a shot of espresso.
Dry Pork Coffee
It is the product of the benefit of the bean which is obtained after removing the husk and the mucilage, wash it and dry it to a humidity of 12%.
Dry Profit
Place where it is proceeded to strip the coffee that was previously submitted to the washing process, of the parchment to make it suitable for export. In many areas of Central America the coffee is served in two phases: the first is stripped only of the bark and pulp, keeping it inside the parchment. At a later time, usually when the coffee has already been sold, it is carried to the dry profit where the parchment and much of the silver film is removed.


An earthy or musty flavor. Often the odor and flavor absorbed by the bean when coffee is dried on the ground.
From Latin emulgere, milk. Dairy-like liquid that has suspended tiny particles of substances insoluble in water, such as fats, etc.
Espresso – (Expresso)
A way to prepare the coffee – A one ounce shot of coffee created by pressurized extraction from finely ground coffee under nine or more bars of pressure. Espresso is considered the coffee par excellence. Its body and flavor make this coffee a true delight of which all the senses participate. Espresso coffee originated in Italy and its history is linked to express machines. To get a good espresso with cream and intense flavor it is essential to choose the right coffee maker. Our espresso guide.
Espresso coffee tasting
The sensory analysis of espresso coffee is based on a tasting system created by the Istituto Internazionale Assaggiatore Caffé of Brescia, Italy. Its purpose is to determine the quality of an espresso coffee, state of the coffee maker and mill that has been used and the skill of the operator who has done so.
Espresso Breve
An espresso with light cream
Espresso can Panna
An espresso topped with whipped cream.
Espírito Santo
Coffee produced in Brazil. (taste good)
The Dijimmahm and Sidamo are the best-known varieties of coffee grown in Ethiopia. They are very pure coffees because the treatment of coffee plantations is done manually, without chemical aids. In this country also the famous Moka of Ethiopia, also called Harrar, of exceptional quality and very characteristic taste is cultivated.
Excelso de Medellín
Coffee produced in Colombia. It is collected by hand.
A farm where a specific variety of bean is grown, also refers to the government controlled coffee farms of certain countries. see also Single Estate
It is the time of coffee drop to the cup. The time of extraction of an espresso must be between 25 and 30 seconds.


Fair Trade
New form of trade organization in the world of coffee and other raw materials such as cocoa from Third World countries initiated in 1973 by the Fair Trade Organisatie of Holland (See Max Havelaar). This movement advocates that the farmer perceive a greater part of the great benefits that his products are going to produce, especially to bag speculators.
Process used to strip the coffee of the mucilaginous layer that covers it. It can be done by putting the coffee inside a large tank filled with water or leave it only moist with the mucilage. In the first case the fermentation is slower than in the second.
Porous matter through which the infusion obtained is passed to separate it from the grounds of ground coffee that it drags. For coffee, metal plates can be used with tiny perforations, fabric strainers, special paper filters, nylon meshes, gold and other metals.
The coffee tree can have an indeterminate number of blooms a year, everything depends on the rainfall since the coffee tree blooms whenever it rains. The flower lasts about 48 hours and its scent resembles that of jasmine. The impact of flowering on the harvest is very important. If they are very spaced the maturation of the fruits will be very uneven, but if they are concentrated in a time of the year the harvest will be uniform.
A tasting term that brings to mind the feeling of flowers, associated with a pleasant sense of freshness. It is rarely a dominant but always positive note.
The aftertaste left in the mouth after drinking coffee, ranging from long to brief.
Flat White
One shot espresso, topped with hot milk and a fine layer of microform
A summary of Acidity, Body and Aroma when combined provide a sensation of aromatic and taste compounds perceived by the senses of taste and smell.
French Press
see also Coffee Makers
French Roast
Very dark brown in color roast, providing a bittersweet, pungent flavor and aroma. Roasted too the second crack, almost but not quite burnt, also known as Full City Roast
Freeze-dried coffee
Soluble coffee, product of freeze drying, which is the ideal process to preserve the attributes of flavor, aroma and perfect balance of coffee, and which consists in freezing the liquid extract of coffee. Once frozen, it is introduced into a vacuum chamber to separate the water by sublimation. In this way the water is removed from the solid state to the ambient gas without passing through the liquid state.
The dense, creamy layer that forms on top of milk after it has been properly heated and aerated using hot steam.
The flavor or aroma of coffee that is reminiscent of fruits or berries, can be associated with the sweet sensations within a coffee.
Full City Roast
When coffee is roasted long enough to bring the oil to the surface. Darker roast than the American normal roast with some oil patches, also known as French Roast


Classification of beans according to size and shape. The beans are sorted using sieves (screens) into the following categories: AA, plantation A, Screen 18/20, AB, screen 16, C, Brokens, E, Elephants, Peaberry.
A result of under roasting or too early harvesting, giving the coffee a sharp, herbaceous taste.
Grinding grade
Refers to ground coffee. The espresso has an extra-fine grind that offers the adequate resistance to the passage of the water, thus obtaining a consistent and creamy coffee. The espresso requires a very fine grind that allows an extraction time of 25 to 30 seconds. Only with this grind is it possible to get all the cream and the body that define an authentic espresso.
The remains of the coffee after the extraction process.
Country producing Arabian coffees. They emphasize their coffees Strictly Hard Bean, considered one of the best coffees of the world. Its bean is bluish, bright and large.


Hard Beans
Coffee that is grown above 3000 feet. Lower temperatures cause the beans to mature slower then normal and produce a bean that is more dense and less porous. They are more desirable than softer beans.
Coffee of exceptional quality and very characteristic taste. Produced in Ethiopia. Also called Moka of Ethiopia.
High Grown
Coffee that is grown of altitudes of 2000 to 4000 feet above sea level. Produced most in Honduras and Mexico. It is characterized by its low level of caffeine.
Producing country, produces two good types of coffee, the Strictly Hard Grown and the High Grown.


It is the cradle of espresso coffee. In this country you could find the most famous cafes in Europe like the Florian of Venice.
Italian Roast
Darker than a French Roast (although this is dependent on which area of the world you live)


Coffee from Java, established by the Dutch with plants taken from Malabar
Produces one of the most famous and expensive cafes, the “Blue Mountain”. It is a high quality coffee for its slightly acidic balanced flavor and its splendid fruity aroma.
American slang for a cup of coffee


It is one of the most famous African cafes. It is characterized by its fruity flavor, great aroma, great acidity and long permanence of taste in the palate. Arabica Coffee.Located in East Africa, Kenya is one of the African countries producing the highest quality washed Arabica coffee. This coffee is characterized by its aroma and medium / high acidity. Although wild coffee plantations exist in some areas of Kenya, the plantations that currently produce important crops come from those that were created by the English in the late nineteenth and early twentieth centuries, with the support and experience of the French missionaries Of the Holy Spirit who had already introduced this crop in neighboring Tanzania.
Kopi Luwak
Very rare, expensive and expensive coffee produced in Sumatra (Indonesia). The “processing” of this coffee is started by means of the digestion of a called mammal in Sumatra “Luwak”. This animal also known as “civet” or “civet cat” (Paradoxorus hermaphroditus) secretes an oil similar to musk, called algalia or civeto, which impregnates coffee when the animal defecates. The coffee beans are selected from the feces deposited by the civets and taken to small companies that sell them. These animals eat only the fruits of the coffee trees (Robusta) that they think are better, which makes a selection of previous quality, then, during digestion, the acids of the stomach and the action of the enzymes cause a fermentation that provides Coffee beans a special flavor.


A shot of espresso topped with (hot or cold) milk and a 1cm layer of micro froth, can be served hot or as  an “iced latte”.
Latte Mach
Two thirds of a glass of hot milk with a 1cm layer of micro froth, topped with a shot of espresso, producing a layered effect, served in a latte glass.
Lavado Prima
Type of coffee produced in Mexico. It is characterized by its low level of caffeine.
Long Black
Coffee cup filled with two thirds hot water and topped with single or double shot of espresso
Long Macchiato
Two shots of espresso in a latte glass with a dash of cold milk poured down the side to form a layer and a mark of froth on the top


A shot of espresso topped to halfway up side of latte glass with hot milk and a 1cm layer of micro froth, dusted with chocolate powder. Perfect when you don’t want a large drink but do not want the intensity of an espresso. Marocchino mini cafe latte sprinkled with heaps of coca on top.
A very large, porous grade of bean that is usually randomly found except for species Maragogipe.
A taste sensation created as the salts in the coffee combine with the sugars to increase the overall sweetness. A smooth, well balanced coffee with low to medium acidity.
Produces the types High Grown and Prima Lavado. They are coffees that are characterized by their low level of caffeine.
Machine used to grind the coffee. At first the coffee once roasted was ground by crushing it in a mortar. Later on they began to use apparatus built to grind spices and mustard seeds. Finally the coffee mills took on their own personality and were exclusively made to grind coffee. Currently used grinding wheels and blades, both powered by an electric motor. The blades are the simplest and perhaps the cheapest, although with this type of mill is impossible to achieve uniform grinding, their job is to break by impact the beans with which produce pieces of very varied size. Although at first glance it is not appreciated, the granulometry is not uniform.
It is a variety of coffee that combines coffee, ground or bean, natural roasted with roasted roasted coffee.
Minas Gerais
Coffees produced in Brazil. Fine and soft.
Coffee from Yemen which gets its name from the old ports of Mocha, also known as Moka. Can also be the name of coffee beverage where coffee is mixed with chocolate.
Mocha Latte
One shot of espresso and one shot of chocolate syrup topped with hot milk and 1cm layer of micro froth, dusted with chocolate powder, served in a latte glass
Moka of Ethiopia
Also called Harrar, of exceptional quality and very characteristic taste. Producer country, Ethiopia.
Monsooned Coffee
Indian green beans that are deliberately exposed to humid monsoon winds in open warehouses for six months to cause the beans to swell and reduce acidity. Monsoon Malabar is the best example of this.


Located in Central America, North of Costa Rica, Southern Honduras and between the Atlantic and Pacific Oceans. The cultivation of coffee in Nicaragua began in the mid-nineteenth century, perhaps introduced from Costa Rica around 1825. In 1870 coffee already occupied an important place in the country’s economy. It produces high quality Arabica coffee. The first coffee plantation was established in 1848 in Carazo and Jinotepe. The Central Pacific area was the first and almost the only area where coffee was grown for many years. In 1890 it extended to the North, departments of Nueva Segovia, Madriz, Estelí, Jinotega and Matagalpa. The latter two currently produce around 60% of Nicaraguan coffee. It produces exclusively Arabica coffee mostly of excellent quality, much of it from organic cultivation and under shade, Especially that which comes from the mountains of Matagalpa, with altitudes above 1,500 meters. Small producers have been grouped into cooperatives (Cafenica).
Having the aroma or flavor reminiscent of roasted nuts, typically associated with poor quality beans.


Organic Coffee -Also called Biological Coffee and Ecological Coffee.
Coffee grown without using chemical fertilizers or pesticides. In some countries coffee is cultivated because of lack of economic resources and in others to avoid its contamination with chemicals. This has really been the traditional farming system. The land is enriched with natural humus and animal dung as was done in the past. The harvest is smaller but the product can be sold more expensive. This type of crop prevents many diseases in people working in coffee plantations, reduces pollution of rivers and achieves a healthier product for the final consumer.
The name with which it is denominated to the place from where a coffee comes. One speaks of Origins when it is meant that it is a coffee of a single origin, that is not the fruit of a mixture with others.


It is essential to preserve the aroma of the coffee since, from the moment it is roasted, it loses aroma. With the packaging it is intended that external elements do not penetrate into the coffee beans and, at the same time, that the aroma of the coffee does not escape to the outside. To send the coffee to the consumers, it is packed in bags of appropriate materials, that do not allow the exit of aromas nor the entrance of humidity, oxygen, etc. For many years, ready-made bags have been used, but nowadays machines have been used which, from a coil of printed material, manufactured with three or more components, among them aluminum that provides a good barrier to oxygen and The humidity, the bag, weighs the coffee, puts it in the bag that has made, and seals it, being able to make in it the vacuum or the replacement of the air by an inert gas like nitrogen. The oxygen contained in the air is perhaps the greatest enemy of the taste and aroma of the coffee, since by oxidizing the fats that it contains in good proportion, Introduces after a period of about fifteen or twenty days a smell and a stale taste that completely distort the primitive aroma. The procedures that are used in the roasting industry to make the quality of roasted coffee last longer are more and more advanced, fundamentally the system based on the vacuum that is the most used.
A grade of coffee where the coffee cherry has formed one small round bean whereas it would normally have produced two separate beans. Has quite a distinctive taste to other beans with a brighter point.
The cupped shaped filter in the handle of the cappuccino machine where the coffee grounds are placed.
see Cafetiere, French Press
                  • Dry Processed Coffee – Coffee cherries are laid to dry in the sun then passed through a huller to remove the dried pulp and parchment. Often used in poorer coffee growing regions where water is not available for wet processing. Greater chance of beans becoming sour, crushed or split, also known as Natural Process.
                  • Wet Processed Coffee – Method of benefit that is made with a certain amount of water and that provides coffees with very good characteristics in the cup. It is practiced mainly with quality coffees, mainly Arabicas, although it is also found in some Robustas. It consists of several stages: pulping, fermentation, washing, drying and waste
System of preparation of the cup of coffee by the percolation and that uses hot water to which a pressure has been applied to him so that it crosses the mass of ground coffee. This pressure can be obtained, with little intensity, from the force of gravity, and with more force from the water vapor itself. Espresso is also used in espresso machines to a hydraulic system or an electric pump. The domestic system most used with this system is the so-called Italian coffee maker in which the pressure comes from the steam generated by the water when heated.
Continuous delivery coffee machines incorporate a pump that drives the water of the network increasing its pressure to the 9 atmospheres (minimum necessary) to make a cup of espresso coffee.
It is the shell of the coffee bean formed by the exocarp (epidermis) and part of the mesocarp. In the ecological benefit the pulp is one of the byproducts and is deposited in pits for its decomposition and subsequent use in the crop.
Bacteria detected in Brazil, causing the disease called aura or bacterial stain that causes a destruction of the leaves of the plant.


A drink made from four shots of espresso.


Red Eye
A shot of espresso in coffee cup topped with drip coffee.
Recipe, Coffee
Coffee first began being used as a beverage, but it has found its way as an ingredient in coffee themed entrees and deserts drinks of all kinds. The use of coffee in a recipe acting as a non-sweet component makes it a very favorable ingredient 
Coffee produced in Brazil.
Meaning restricted, one espresso shot stopped halfway, served in demitasse cup
Action and effect of roasting coffee. The roasting of the coffee consists of raising its temperature until it reaches the point that the roaster master decides like correct. The temperature can reach 220 ° C or more and it is convenient that this process takes about 18/20 minutes. During coffee roasting, coffee loses 18 to 22% of its weight, its volume increases by approximately 60%. Also its color goes from yellowish green to dark brown. Sugars and acids decrease. Increases trigonelin and fats. Maillard reactions are produced by which the aromas appear and disappear during roasting.
Machine that is used for roasting coffee. The first industrial roasters appeared in the middle of the 19th century. Fundamentally there are three systems: indirect fire, by air and in fluid bed. The indirect fire is the oldest and consists of introducing the green coffee in a cylindrical or spherical container that is placed on a heat source, subjecting it to a rotation movement so that all the beans are roasted uniformly. Hot air roasting takes place inside a rotating cylinder which is pierced by a stream of very hot air but without contact of the coffee bean with a hot surface. Fluid-bed roasting is performed when a high-temperature air stream keeps the coffee bean in motion and can be roasted in very short time.
Roaster, Industrial Coffee
It began at the end of century. Since coffee began to be consumed in Europe the roasting of the bean was made by the person who was to take it or a servant of his, shortly before preparing the infusion. This roasting was carried out in a simple frying pan at first and later in small appliances that were placed on the fire and allowed the rotation and the movement of the bean to avoid that it burned. This custom is now almost entirely replaced by the purchase of coffee already roasted. The first industrial roasters consisted of an iron sphere in which the green coffee was placed. They were placed inside a kind of furnace where they received the heat of a fire of charcoal, firewood, or gas. This sphere or “ball” Kept turning until the roaster master decided to extract it and pour the coffee and roasted to cool it. Later on, roasting systems were introduced by means of hot air, and nowadays electronics and computers have allowed roasters to function almost exclusively, the roaster master only has to program them for each type of coffee and control the work to avoid possible problems.
Coffee type, has the smallest coffee bean, is resistant and possesses a higher level of caffeine. Botanical variety belonging to the species whose scientific name is Coffea Canéphora Pierre, whose name has supplanted the species to the extent that the word Canéphora is not used more than in scientific terms. It has 22 chromosomes and needs pollination since it is not autogamous like Arabica. It began to be cultivated and commercialized in the second half of the 19th century, after being discovered by Emil Laurent in the Congo in 1898. Until then it grew wild in many parts of Africa without anyone noticing it. Even today much of the production of African Robusta coffee comes from wild coffee in which man does no other work than harvesting.It is grown in Africa, Asia and Brazil. He is originally from Zaire. Predominantly used for instant coffee and Italian blends of espresso. Robusta bushes grow in lower altitudes and produce more beans. The bean is more bitter and higher in caffeine than Arabica beans. also known as ‘Coffea Canephora’
Rubiaceae: Botanical family in which the species of Coffea Arabica and Canéphora or Robusta are classified, in addition to many many little or nothing cultivated.


Cafés produced in Brazil. Fine and soft.
Place where seedlings from the germinator are planted, in bags, grouped in eras and partially exposed to the sun, until they acquire enough development for their final transplant to the field. The nursery allows you to attend to the plants in their most delicate stage and make a good selection of the hill that is going to be taken to the field.
Green coffee storage system in the roasting industries. This process begins by opening the bags (60 or 70 kilos, depending on the country of origin) one by one and raising its contents to a metal silo of several cells or different deposits, from where the coffee will be extracted automatically by means of controllers Computers that coordinate the work, dosify the precise types of coffee, and send it by pneumatic transport to the roaster machine.
Short Black
see Espresso
Short Macchiato
One shot of espresso with a dash of cold milk poured down the inside of espresso glass to forma layer and a mark of froth on top
Single Origin
A coffee that comes and single area or region.
Coffee produced in Brazil. Fine and soft.
Variety of coffee grown in Ethiopia. Very pure coffee because the treatment of the coffee plantations is done manually, without chemical aids.
Soft Bean
Beans that are grown of altitudes of less than 4000 feet above sea level. The beans mature faster causing the beans to become more porous than higher grown beans.
Sour (vinegary)
Normally associated with the aroma of fermented coffee, not to be mistaken for acidity, it is an unpleasant sensation, typical of vinegar. Sourness is a sharp taste that occurs when beans are under ripe or under roasted.
Special Coffees
In Colombia are those valued by consumers for their consistent, verifiable and sustainable attributes and for which they are willing to pay higher prices that result in greater welfare of producers. These characteristics are due to the origin of coffee (origin category), its production in harmony with the environment (sustainable category) and its commitment to the social development of communities (social category).
A flavor or aroma that is reminiscent of spices eg. cinnamon.
Coffee that has been exposed to oxygen too long giving it a flat, cardboard taste
Strictly Hard Bean
“SHB”. One of the best coffees in the world. Its bean is bluish, bright and large. Arabica cultivated in Guatemala and Costa Rica.
Strictly Hard Grown
Good coffee, made in Honduras.
Perceived primarily on the tip of the tongue, used to describe coffee that is free from harsh flavors or defects. TOP


Also called press. It is a cylindrical piece used to compress the dose of ground coffee into the filter of the espresso machine.
The ideal temperature when serving an espresso is between 76 and 82ºC. To prevent this temperature from falling, it is essential to heat the cups before serving the coffee.
Process in which dried parchment coffee is extracted by means of specialized machines, the film or endocarp that covers it, turning it into green coffee, to later classify it according to size and quality of the bean.
Before finalizing the roasting of the coffee, sugar is added that carameliza in the surface of the bean giving a darker color. It results in stronger coffees.



Varietal Character
Term used to describe a distinct characteristic of coffee from a single area or region that sets it apart from other coffee regions.


Procedure to benefit or prepare the green coffee based on the removal of sticky mucilage by its fermentation and subsequent elimination by washing in a stream of water. In the wet or washed system the freshly picked cherries are quickly stripped of their bark and part of pulp by machines. It should be done immediately because if it was expected a fermentation could occur that would damage the taste of the coffee. Once the pulp is removed from the cherry, the beans are washed and the floats are selected as unfit. In order to completely eliminate the small amounts of mucilage still remaining attached to the beans, they are subjected to an operation in which by fermentation of the adhesions they are completely clean. This fermentation takes place inside large cement tanks and lasts between 24 and 48 hours, according to the custom and the criterion of the technician who controls it. They are washed again and once the water circulating in this wash appears perfectly clean, they are removed and they are dried, either exposed to the sun, or by machines that perform this operation with hot air. The system called Wash is becoming more difficult to maintain because of the large amount of water it needs. For each kg. Of coffee obtained are used about 120 liters of water, which is returned to the river from where it came contaminated with decaying vegetable waste.In many coffee countries have banned governments from polluting discharges, forcing the beneficiary plants to equip themselves with appropriate technology to The purification of this water.
Fundamental ingredient (about 98%), along with ground coffee, to make a cup of coffee. It must be used water free of strange flavors, since, being the biggest component that represents a cup of coffee, a bad taste in it can get to spoil it totally. The water supplied by the local supply network usually has a very high degree of hardness in almost all cities, as well as the smell and taste of chlorine or other disinfectant products. This hardness is measured in degrees TH. One degree TH is equal to 10 grams of calcium carbonate per cubic meter, that is 10 milligrams per liter. It is not uncommon for a city’s waters to be 40 or 50 degrees TH. The calcium carbonate is deposited in your coffee makers boiler, resistors, tubes, pump, etc. Your coffee equipment must be cleaned/descaled often, or after a short time they will need to be repaired.
A smooth full-bodied flavor with a hint of acidity and dryness associated with fine red wines. Often found in coffees that are grown above 4000 feet.




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