If you’re a coffee drinker, it’s important to know a handful of terms related to the world of specialty coffee. Here are 25 coffee terms that every coffee drinker should know.
16 Essential Coffee Terms
If you’re a coffee drinker, it’s important to know a handful of terms related to the world of specialty coffee. Here are 25 coffee terms that every coffee drinker should know:
Acidity
Acidity is one of the key flavor components of coffee. It refers to the brightness or tanginess of the coffee’s taste. It’s a desirable quality in coffee and contributes to its flavor profile.
Acidity in coffee is not the same as the acidity found in sour or acidic foods. Instead, it refers to the level of acidity in the coffee beans themselves. This can vary depending on factors such as the altitude at which the beans were grown. The soil conditions and the varietal of the coffee plant can also alter the acidity.
The roasting process can influence the level of acidity in coffee. Lighter roasts tend to have a higher level of acidity. Whereas darker roasts have a lower level of acidity and a more pronounced bitterness.
The acidity in coffee falls into one of three categories: low, medium, or high. Low-acid coffees tend to have a milder, smoother flavor profile. Whereas high-acid coffees feature a bright, tangy taste.
The brewing method can also influence acidity. For example, drip coffee tends to have a lower level of acidity compared to espresso.
Aeropress
Alan Adler invented the Aeropress in 2005. This awesome tool consists of a plastic tube and plunger, with a filter at the bottom. It’s designed to make a single cup of coffee at a time. It’s also known for its ease of use and quick brewing time.
To use the Aeropress, place coffee grounds in the tube and add hot water. Next, stir the mixture and allow it to steep for a short time. Finally, you press the plunger down. This forces the coffee through the filter and into your cup.
The Aeropress produces a smooth and clean cup of coffee. It’s also customizable, which allows you to adjust several variables. These variables include the grind size, water temperature, and brewing time. The customizable nature of the Aeropress allows for user-specific flavor profiles.
The Aeropress is popular among coffee enthusiasts. Furthermore, the compact size and lightweight design make the Aeropress ideal for those on the move.
Arabica
Arabica coffee beans are a common species of the coffee plant. They’re known for their high quality and delicate flavor profile.
The plant is native to the Ethiopian highlands. They’re now grown around the world, in Brazil, Colombia, Ethiopia, and Guatemala. They need specific growing conditions. These conditions include a high altitude, a temperature around 75 degrees Fahrenheit and plenty of rain.
Arabica beans are smaller and more elongated than Robusta beans. They have a lower caffeine content, about half as much caffeine per bean in some cases.
Arabica beans have a delicate, nuanced flavor profile with fruity, floral, and acidic notes. They feature a sweet, smooth taste with a bright, tangy finish. The flavor of Arabica coffee depends on the region where it was grown. The altitude at which their cultivated, and the roasting process also influence the flavor.
Arabica beans are more expensive than Robusta beans due to their higher quality. Specialty coffee shops and roasters often only use Arabica beans. Connoisseurs often seek out single-origin Arabica coffees from specific regions due to their unique flavor profiles.
Aroma
Aroma is an important component of coffee flavor and refers to the scent or fragrance of the coffee. It is one of the key sensory aspects of coffee, along with taste and mouthfeel, and plays a significant role in the coffee-drinking experience.
The volatile compounds released during the brewing process create the aroma. Several factors, including the beans, roasting process, and brewing method influence the aroma.
Different varieties of coffee beans have different aroma profiles. Some are more floral, nutty, or spicy than others. The roast level also affects the aroma of coffee. Lighter roasts have a more pronounced aroma. Whereas darker roasts have a more subdued aroma.
The brewing method also plays a role in the aroma of coffee. Brewing methods that involve immersion, such as the French press, tend to produce a stronger aroma. This is because the water mixes with the coffee grounds for a longer period of time. This allows more of the volatile compounds to release.
Finally, the freshness of the coffee is crucial to its aroma. As coffee ages, the volatile compounds that create its aroma begin to degrade. This results in a less fragrant cup of coffee. Thus, it’s important to use fresh beans and grind them right before you brew to maximize the aroma and flavor of the coffee.
Blend
A blend is a combination of two or more varieties of coffee beans. Blends create a unique flavor profile that is not found in single-origin coffees. Furthermore, blending allows roasters to create a unique and consistent flavor profile. Blends can also balance the flavors of different coffee beans.
Roasters often develop their own proprietary blends. These can include a mix of beans from different regions and processing methods. Some coffee shops also offer seasonal blends that change throughout the year. This cycle coincides with the availability of different types of beans.
Body
Body refers to the weight and texture of the coffee in the mouth. It is one of the key sensory characteristics of coffee, along with aroma, flavor, and acidity.
Several factors, including the type of coffee beans used, the roast level, and the brewing method influence the body. Coffees with a heavier body tend to have a thicker, more syrupy texture in the mouth. Whereas coffees with a lighter body have a more watery consistency.
Coffee gurus describe the body of a coffee with terms such as light, medium, or full. Light-bodied coffees have a thinner texture, while medium-bodied coffees feature a balanced texture. Lastly, full-bodied coffees have a thick, syrupy texture.
The presence of oils and soluble solids in coffee influences the body. Darker roasts tend to feature a fuller bodies. This is due to the ease with which the oils in the coffee are extracted during the roasting process. Immersion-based brewing methods, such as the French press process, tend to produce heavier-bodied coffees due to the extended time the coffee grounds are in contact with the water.
Brew
The term “brew” refers to the process of making coffee by extracting flavor from coffee grounds with hot water. It’s a key step in the coffee-making process and involves several different brewing methods.
Brewing methods can vary in terms of the equipment used, the grind size of the coffee beans, and the amount of water and coffee used. Some of the most common brewing methods include drip brewing, French press, pour-over, and espresso.
In drip brewing, hot water is poured over coffee grounds that are held in a filter, with the resulting coffee passing through the filter and into a carafe. French press brewing involves steeping coffee grounds in hot water and then pressing the coffee grounds to the bottom of the pot before pouring out the coffee.
Pour-over brewing involves pouring hot water over coffee grounds held in a filter cone, with the resulting coffee passing through the filter and into a carafe. Espresso brewing involves forcing hot water through ground coffee beans using a machine to create a concentrated and flavorful coffee.
Brewing is a crucial step in the coffee-making process and can affect the taste, aroma, and overall quality of the coffee. By using different brewing methods, coffee drinkers can experience a wide range of flavors and textures in their coffee.
Crema
Crema is a layer of foam that forms on top of a shot of espresso. It’s created by the emulsification of oils in the coffee beans during the brewing process and is characterized by its light color and creamy texture.
Crema is considered a desirable aspect of espresso, as it adds to the overall sensory experience of the coffee. It contributes to the aroma, taste, and mouthfeel of the coffee, and helps to balance out the bitterness of the espresso.
The thickness and color of the crema can vary depending on several factors, including the freshness of the coffee beans, the roast level, and the brewing method. Crema tends to be thicker and darker in color in darker roasts, as the oils in the coffee beans are more extracted during the roasting process.
To preserve the crema, it’s important to serve espresso immediately after it’s brewed. Over time, the crema will begin to dissipate and the flavor of the espresso will change.
Extraction
Extraction is a term used in the coffee industry to describe the process of extracting flavor, aroma, and other compounds from coffee beans using hot water. It’s a crucial step in the coffee-making process, as it determines the overall quality and flavor of the coffee.
During extraction, hot water is passed through coffee grounds, allowing the soluble compounds in the coffee beans to dissolve and infuse into the water. These compounds include caffeine, acids, oils, and sugars, which contribute to the aroma, taste, and mouthfeel of the coffee.
The amount of extraction that occurs during the brewing process is influenced by several factors, including the brewing method, the grind size of the coffee beans, the water temperature, and the brewing time. Over-extraction can result in a bitter and unpleasant flavor, while under-extraction can result in a weak and watery coffee.
The optimal level of extraction depends on the coffee beans being used and personal taste preferences. Specialty coffee shops and baristas often control the extraction process to achieve the desired flavor profile for each coffee they serve.
Flavor Notes
In the coffee industry, flavor notes refer to the specific flavors and aromas that can be detected in a particular coffee. These notes can include anything from fruity or floral flavors to earthy or nutty undertones.
Flavor notes are determined by the unique characteristics of the coffee beans, including the varietal, origin, and processing method. They are also influenced by the brewing method and the skill of the coffee roaster.
Flavor notes can be described using a variety of terms, such as citrusy, chocolatey, or spicy, and are often used to help consumers understand and appreciate the nuances of a particular coffee. Coffee roasters and specialty coffee shops often include flavor notes on their packaging or menus to help customers choose a coffee that suits their taste preferences.
Tasting notes and flavor profiles are often used with flavor notes, and are used to describe the overall taste experience of a particular coffee. These notes can be influenced by a wide range of factors, including the region where the coffee was grown, the altitude of the farm, and the climate and soil conditions.
Grind Size
Grind size refers to the degree of fineness or coarseness of coffee grounds, which can affect the taste and quality of coffee. The grind size is determined by the method of brewing being used, as different brewing methods need different grind sizes to achieve optimal results.
For example, a coarse grind is used for French press or cold brew coffee, as these brewing methods need a slower extraction process to achieve a rich and full-bodied flavor. But, a finer grind is used for espresso or pour-over brewing, as these methods need a quicker extraction process to achieve a concentrated and flavorful cup of coffee.
The grind size can be adjusted using a coffee grinder, which can be manual or electric. Grinders allow for a range of grind sizes to be selected, with settings ranging from very fine to very coarse.
Achieving the correct grind size is crucial for achieving a well-brewed cup of coffee. A grind that is too fine can result in over-extraction and a bitter flavor, while a grind that is too coarse can result in under-extraction and a weak and watery flavor.
Roast
In the coffee industry, a roast refers to the level of roasting applied to coffee beans during the roasting process. Roasting is a crucial step in the coffee-making process that affects the flavor, aroma, and color of the coffee.
During roasting, green coffee beans are heated to high temperatures, causing them to undergo various physical and chemical changes. The roasting process caramelizes the sugars in the beans, creating the distinct aroma and flavor of coffee, and also removes any residual moisture in the beans.
Roasting levels can vary from light to dark, with each level having a distinct flavor profile. Light roasts tend to have a more acidic and fruity flavor, while dark roasts tend to be more bitter and have a stronger flavor.
Some common roast levels include:
- Light roast: A light brown color with a dry surface, light roasts have a mild flavor and a sour acidity.
- Medium roast: A medium brown color with a smooth surface, medium roasts have a balanced flavor and acidity.
- Dark roast: A dark brown color with an oily surface, dark roasts have a strong and robust flavor with a bitter aftertaste.
Roasting levels can be further customized by coffee roasters to achieve specific flavor profiles, and some coffee shops and roasters offer their own unique blends and roasts.
Roast Profile
A roast profile refers to the specific parameters applied during the coffee roasting process. These requirements help achieve a particular roast level and flavor profile. These parameters include the temperature, time, and airflow used during the roasting process. The type of coffee bean roasted also plays a major role.
Roast profiles are an essential aspect of coffee roasting, as they determine the flavor, aroma, and color of the roasted coffee beans. By adjusting the roast profile, coffee roasters can achieve different flavor profiles and bring out the unique characteristics of different coffee beans.
Roast profiles can vary depending on the type of coffee being roasted and the desired end result. For example, lighter roast profiles are often used for specialty coffees to highlight the unique flavor notes of the coffee, while darker roast profiles are used for traditional coffee blends to create a bolder and more robust flavor.
Roast profiling requires a deep understanding of coffee roasting and the ability to adjust the roasting parameters in real time based on sensory cues, such as aroma and color changes. Advanced coffee roasting software is often used to help coffee roasters develop and maintain consistent roast profiles.
Robusta
Robusta is a species of coffee plant that is native to West and Central Africa. It is one of the two primary coffee species grown with the other being Arabica (Coffea arabica).
Robusta coffee beans feature a high caffeine content and strong, bold flavor. They’re also disease-resistant and grow in lower-altitude environments. They’re generally considered to be of lower quality than Arabica beans. They also feature a more bitter and less nuanced flavor profile.
Robusta coffee beans are often used in blends with Arabica beans to add body and crema to espresso-based drinks. They are also used in instant coffee and other mass-produced coffee products due to their lower cost and higher yield.
Robusta is an important coffee species for the coffee industry. While they lack the quality of Arabica beans, Robusta beans play an important role. They allow for the production of balanced coffee blends. They also provide an affordable option for mass-produced coffee products.
Single Origin
Single origin refers to coffee sourced from a single geographic location, such as a single farm or cooperative. This means that all the coffee beans used in the blend come from the same region, allowing for a more distinctive and unique flavor profile.
Single-origin coffee is often sought after by coffee enthusiasts for its unique and complex flavor profile. Factors such as soil, altitude, and climate influence these unique profiles. The growing conditions where the coffee is grown dictate the distinctive flavor notes.
Single-origin coffees are small batch roasts that highlight the bean’s unique flavor profile. Roasters often provide information about the origin of the coffee on their packaging. This allows customers to learn more about the growing conditions and flavor notes of the coffee.
Single-origin coffee is usually more expensive than blends. But, coffee enthusiasts will pay the premium for the unique and high-quality flavor. Single-origin coffee is also seen as a way to support sustainable and ethical farming practices. These ethical practices ensure that farmers receive the compensation they deserve.
Tamping
Tamping is a process in coffee making that involves compressing the coffee grounds into a compact puck using a specialized tool called a tamper. This process is critical in creating a well-extracted and flavorful shot of espresso.
To tamp coffee grounds, a dose of ground coffee is placed into the espresso machine portafilter basket, which is a small metal cup with small holes at the bottom that holds the coffee grounds. The coffee grounds are then leveled off, and a tamper is used to apply pressure to the grounds, compressing them into a firm, even puck.
The amount of pressure applied during tamping can affect the quality of the resulting espresso shot. Over-tamping or under-tamping can lead to an uneven extraction and an unbalanced flavor profile.
Tamping is performed after the coffee grounds have been distributed in the portafilter basket, a process known as distribution or leveling. This ensures that the coffee grounds are distributed and prevent areas of uneven pressure, which can lead to channeling, or the creation of pathways in the coffee puck where water can escape without extracting the coffee flavors.
