You are unsure what one of the terms discussed on our blog means? This is a glossary with most common coffee brewing related terms. Explanations of some geeky terms used in the industry, as well as popular terminology, as used by us simple coffee lovers.
This coffee dictionary defines around three hundreds words in the coffee lexicon, and it’s growing up. If you want a coffee term to be defined, give us a shout on our contact page, and we will create it for you.
Coffee Terms A-c
Coffee Terms D-R
Coffee Terms S-Z
Coffee Dictionary A-C
Caffè Americano, or Americano (English: American coffee) is a style of coffee prepared by adding hot water to espresso, giving it a similar strength to, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added. The name is also
Arabic coffee is a general name that refers to the two main ways coffee is prepared in many Arab countries: Turkish-style, and Saudi Coffee. The Turkish coffee brewing method is common in the Levant, but brewed without the addition of sugar. Cardamom is often added, or it is served plain قهوة سادة qahwah sādah (lit.
Photo Credit: FCRebelo, Wikimedia Commons Coffea arabica is a species of Coffea indigenous to the forests of the southwestern highlands of Ethiopia. Coffea Arabica is also known as the coffee shrub of Arabia, or Arabica coffee. Arabica coffee is believed to be the first cultivated species of coffee. It accounts for 75–80% of the world’s coffee production,
A boiler is a closed vessel in which water or other fluid is heated. The heated or vaporized fluid exits the boiler for use in various processes or heating applications, including boiler-based power generation, cooking, and sanitation. With regard to coffee, a boiler will normally be discussed in relation to an espresso machine. All espresso
Side view of a Slayer V3 boiler for a multi-group machine. The brew group is the entire assembly that circulates the water to the coffee puck during the extraction. The brewing group includes only the components after the boiler. A brew group contains as a minimum the group head, and the portafilter, but sometimes has more
What Is Caffè crema? Caffè crema sometimes misspelled cafe crema, refers to two different espresso drinks. Caffè crema is an old name for espresso, and it was used in the 1940s and the 50s. The other drink named caffè crema is a long espresso drink originating in Europe. Caffè crema is primarily served in Switzerland, Austria
Caffeine is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug. Caffeine is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants, as well as enhancing the reward memory of pollinators.
A cappuccino, is an Italian coffee drink traditionally prepared with espresso, hot milk, and steamed-milk foam. Istituto Nazionale Espresso Italiano defines cappuccino as a beverage prepared with 25 ml espresso, and 100 ml steam-foamed milk. In coffee shops in North America, cappuccino is prepared with a doppio espresso and frothed milk up to 6 fl
The Chemex Coffeemaker is a manual coffeemaker. It was introduced, and continues to be manufactured, by the Chemex Corporation in Pittsfield, Massachusetts. Peter Schlumbohm invented it in 1941. The Chemex is an hour glass shaped pour over coffee maker made from glass. The Chemex classic has a heatproof wooden hand hold in the middle of
Coffea is a genus of flowering plants whose seeds, called coffee beans, are used to make coffee. It is a member of the Rubiaceae family. They are shrubs or small trees native to tropical and southern Africa and tropical Asia. Coffee ranks as one of the world’s most valuable and widely traded commodity crops and
Photo by Christy via Flickr. Coffee is a brewed drink prepared from roasted coffee beans. The coffee beans are in fact the seeds of the Coffea plant berries and they are also referred to as coffee. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. The most used species are Coffea arabica,
A coffee bean is the seed of the coffee plant. The roasted and ground seeds of the Coffea plants are used to brew coffee. The coffee cherry contains two pits with a flat side and a round side. The fruits are harvested and the cherry flesh is removed and the pits then are dried and
Coffee brewing refers to the preparation of the coffee beverage. There are many coffee brewing methods, and the extraction method can be different for these methods. Strictly speaking, the coffee brewing operation is when the coffee is extracted from the ground coffee beans into the water. However, the extraction is tightly related to the other
A coffee brewing method is a distinctive coffee preparation method, with specific brewing parameters, and using specific coffee making equipment. Some of the brewing parameters that can be altered to suit a coffee brewing method are:Water temperature during brewingPressureCoffee grind sizeExtraction timeThe brewing methods are also determined by the equipment used during coffee preparation. The
Water temperature during coffee brewing determines the extraction yield, the total dissolved solids, and chemical profile of the coffee. All these parameters will affect the aroma and flavor of the final cup.
Coffee culture describes a social atmosphere or series of associated social behaviors that depends heavily upon coffee, particularly as a social lubricant. The term also refers to the diffusion and adoption of coffee as a widely consumed stimulant by a culture. In the late 20th century, particularly in the Western world and urbanized centers around
Extraction in the context of coffee brewing, is the process of dissolving soluble solids and emulsifying aromatic oils in water. Coffee extraction is a precise process, and there are a few parameters that will determine the taste, aroma, and strength of the brewed coffee. Correctly brewing coffee requires using the correct amount of coffee grounds,
A coffee filter is a utensil used during coffee brewing, for filtering coffee grounds from the brewed liquid. It is usually made of disposable paper with filaments approximately 20 micrometres wide. The fine paper screen only allows to pass through particles less than approximately 15 micrometres. This enables it to trap the coffee grounds that are
What Is Coffee Grind Size? Grind size is an important factor in coffee preparation, and it refers to the how fine or coarse the coffee bean is ground in order to prepare the coffee beverage. What Is the Coffee Grind Size for the Major Brewing Methods? In general, each coffee brewing method has its own grind
A coffee grinder is a device for crushing coffee beans into fine grains or a powder. There are several types of coffee grinders, the most popular ones are burr grinders and blade grinders. In theory, any kitchen device designed to break solid foods into smaller pieces can be used for coffee grinding. In practice, grind
Coffee grinding is a critical step in the process of brewing coffee. Without grinding, the extraction of soluble solids, caffeine, and oils would be impossible even at high brewing temperatures. During grinding, the whole coffee beans are turned into small particles, the particle size varies depending a number of objective and subjective factors, among which
A coffee percolator is a type of pot used to brew coffee. The name stems from the word “percolate” which means to cause (a solvent) to pass through a permeable substance especially for extracting a soluble constituent. In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the
Roasting, in general, is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is
Coffee tamping is the action of compacting ground coffee in an espresso portafilter with a tamp, prior to brewing. A tamp can be either handheld or attached to the espresso machine. A handheld tamp normally has a wooden handle and a stainless steel face which is the same size as an espresso portafilter. Professional baristas
Cold brew is a coffee preparation technique where coffee is extracted using cold water or at room temperature. Cold brew coffee is not the same as iced coffee, which refers to coffee that is brewed hot and then chilled by pouring over or adding ice. There are various ways to prepare cold brew coffee. The most common brewing
Espresso crema is a brown, foamy layer on top of the brewed coffee. Crema is a mix of gas bubbles, and emulsified fats, which are the signature of a good espresso. The perfect crema is a reddish-brown foam, with tiny bubbles. If the bubbles are too big, the shot was incorrectly extracted. If the colour is too light
A coffee cup is a container that coffee and espresso-based drinks are served in. Coffee cups are made of porcelain, ceramic, or tempered glass and they can have a handle for portability. Ceramic and porcelain provide insulation, maintaining the beverage hot. Tempered glassware needs a double wall construction in order to provide insulation. A coffee cup may also be a disposable cup in which hot
Coffee Dictionary D-R
A dallah is a metal pot with a long spout designed specifically for making Arabic coffee. In particular, it is used in Saudi coffee tradition. Examples of coffee brewed with a Dallah would be Qahwa, a typical Arabic coffee, as well as Khaleeji, a spicy, bitter coffee that is brewed during feasts such as Eid
A decanter is a vessel that is used to hold the decantation of a liquid which may contain sediment. Decanters are normally used as serving vessels for wine. Decanters vary in shape and design. They are usually made of an inert material and will hold at least one standard bottle of wine (0.75 litre). A
Coffee beans contain carbon dioxide immediately after roasting. The degassing starts right after roasting and is the process of seeping out the gasses from the beans. A lot of the CO2 leaves the beans in the first 24 hours after roasting; that is about 40%. Lighter roasts degass slower, whereas dark roasts degass faster. Gasses in the
Coffee brewing requires following strict recipes. This includes brewing temperature, coffee grind size, brewing time and the coffee dose. Coffee dose refers to the amount of ground coffee used for brewing coffee. This, like yield is measured in grams rather than volume to enable baristas to get a precise measurement. Even though baristas sometimes use
Double, in the context of espresso brewing, refers to the volume of coffee pulled at one time. A double shot of espresso is pulled from approximately 14 grams of coffee grounds. The filter basket used for pulling it, is also called a double, and it can hold 14 grams of coffee grounds. The double espresso shot is also
Brewing Method Drip Coffee, or filtered coffee, is a method which involves pouring water over roasted, ground coffee beans contained in a filter, creating the beverage called coffee. Water seeps through the ground coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are
E-61 is a class of espresso machine, defining a standard size and fitting for the portafilter which holds the ground coffee. E-61 is a common standard for commercial espresso machines. The name E-61 comes from the Faema E-61 espresso machine, which was named for the solar eclipse in its year of introduction, 1961. The Faema
An Easy Serving Espresso Pod, or E.S.E. pod, is a small coffee disc (Coffee pod), packed in a paper filter covering. Each pod contains 7 grams of compressed ground coffee, ready to be extracted into a shot. A double serving pod, (doppio), contains 14 grams of ground coffee. Pods are typically 44-45mm size for E.S.E. certified machines. There
What Is Espresso? Espresso is a rich, concentrated coffee drink. The standard serving, a shot, is brewed by forcing pressurized hot water through finely ground coffee beans. Espresso has a thicker consistency than coffee prepared by other brewing methods. It has a higher concentration of suspended and dissolved solids and crema.
Filtration is commonly the mechanical or physical operation which is used for the separation of solids from fluids (liquids or gases) by interposing a medium through which only the fluid can pass. Oversize solids in the fluid are retained, but the separation is not complete; solids will be contaminated with some fluid and filtrate will
Flavor or flavour is the sensory impression of a foods, drinks, or other substances, and is determined mainly by the chemical senses of taste and smell. The “trigeminal senses”, which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception.
Frappuccino is a trademarked line of blended coffee beverages sold by Starbucks. It consists of coffee, blended with ice and other various ingredients, usually topped with whipped cream. Frappuccinos are also sold as bottled coffee beverages in stores and from vending machines. The word Frappuccino comes from the French lait Frappé beverage, which is a
What Is a French Press? The French press is a simple coffee maker, consisting of a brewing recipient and a filter-plunger. The brewing recipient can be made of glass, or stainless steel, or ceramic. The plunger has a screen filter attached at the bottom and is used to separate the coffee grounds from the brew.
A God shot can be described as a perfect shot achieved from an espresso machine, where the recipe and all of the parameters that go into espresso brewing such as bean type, roast, grind size, dose, water volume and temperature, as well as properly maintained and clean machinery all align to produce a coffee shot
A heat exchanger is a piece of equipment built for efficient heat transfer from one medium to another. The media may be separated by a solid wall, so that they never mix, or they may be in direct contact. They are widely used in space heating, refrigeration, air conditioning, power plants, chemical plants, petrochemical plants,
Iced coffee is a cold variant of coffee. In more recent times it has become common for coffee shops to offer ‘iced’ versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small
A latte (meaning “coffee milk”) is a coffee drink made with espresso and steamed milk. When used in English, the word is also sometimes incorrectly spelled latté or lattè – the diacritical mark being added as a hyperforeignism. Northern Europe and Scandinavia have traditionally used the term ‘Café au lait‘ for espresso and milk, although
A long black is a style of coffee, most commonly found in Australia, New Zealand and Brazil. It is now becoming available in the UK, predominantly in London. A long black was supposedly created in Italy to please American tourists who would ask Italian baristas for a large cup of black coffee, similar to filter
Lungo is the name for an espresso beverage made by prolonging the extraction time, compared to the normale, which is the standard extraction for espresso. Lungo is the Italian word for long. A normale takes approximately 25 to 30 seconds to pull, while a lungo can go anywhere from 30 to 50 seconds. The volume
The moka pot, also known as a stovetop espresso maker, is a coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee. It was first patented by inventor Luigi De Ponti for Alfonso Bialetti in 1933. Bialetti Industrie continues to produce the same model under the name “Moka Espresso”. The
Normale, in the context of espresso, is the standard way of extracting a shot. A single shot normale is obtained by extracting approximately 1 oz of coffee, using 7 grams of ground coffee. A single is often named solo, using the Italian word for it. A normale is the standard espresso concentration, whereas ristretto is a
In coffee maker industry the PID improves the brewing precision, by allowing the brewing temperature to be maintained between certain parameters. What is a PID, and How Does It Work? The PID of an espresso machine controls various heating elements of the unit. The PID controlled element can heat the brewing boiler, the milk steaming
A portafilter (or group handle) attaches to the grouphead of semi-automatic and piston-driven espresso machines, and carries a tamped puck of coffee grounds within its basket. It is usually made of brass for better heat retention, but often is made of aluminium to save costs. The portafilter is attached to a plastic or wooden handle.
Pressure is the ratio of force to the area over which that force is distributed. Pressure is force per unit area applied in a direction perpendicular to the surface of an object. Gauge pressure (also spelled gage pressure) is the pressure relative to the local atmospheric or ambient pressure. While pressure may be measured in
Ristretto is a short shot of espresso coffee made with the normal amount of ground coffee but extracted with about half the amount of water. Traditionally, a ristretto is extracted using the same amount of coffee grounds and water as a normale, but reducing the time to brew it. The result is a concentrated espresso with
Robusta coffee, also known as Coffea canephora or Coffea robusta, is a variety of coffee plant, with its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the Rubiaceae family. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties – Robusta and
Coffee Dictionary S-Z
A screen filter is a type of filter using a rigid or flexible screen to separate sand and other fine particles out of water. Typical screen materials include stainless steel, polypropylene, nylon and polyester.
Semi-automatic espresso machines are devices that partially automate the espresso brewing process. Compared with super automatic machines, they require more work and know-how from the barista. They are the choice of coffee shops and espresso aficionados. They offer excellent reliability and control over the brewing process.
Single in the context of espresso brewing, refers to a single shot of espresso, pulled from approximately 7-8 grams of coffee grounds. Also called a solo, by the Italian name, a single shot normale espresso holds about 1 oz. of brewed coffee, and it is prepared using a single filter basket. True solo shots are rare. Usually,
A single serve coffee maker is a coffeemaker that can be used to brew a single cup of coffee. The concept of single serve is usually related to automatic drip coffee brewers, since the classic automatic drip coffee machine cannot make small quantities of coffee. Although espresso machines brew a single serve, they are not
Single-origin coffee is coffee grown within a single known geographical origin. Sometimes this is a single farm or a specific collection of beans from a single country. The name of the coffee is then usually the place it was grown to whatever degree available. Single-origins are viewed by some as a way to get a
“Specialty coffee” was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to describe beans of the best flavor which are produced in special microclimates. Specialty coffee is the term commonly used to refer to “gourmet” or “premium” coffee. According to the SCAA, (Specialty
Although steam is generally too hot for brewing coffee, the power of steam is used in certain coffee brewing methods to create pressure. Pressure, in turn, improves the extraction. Steam is the technical term for water vapor, the gaseous phase of water, which is formed when water boils. Water vapor cannot be seen, though in
A super-automatic espresso machine performs all or almost all of the coffee brewing automatically. A super automatic espresso machine will automate the following operations that are typically performed manually by the barista: Coffee beans dosing Coffee grinding Coffee tamping Espresso shot extraction, (water temperature, brewing time, pressure) Milk steaming and frothing
A tamper is a device used for compacting the coffee grounds when brewing espresso. The “tamping” operation is one of the most important steps in espresso brewing. During tamping, the coffee grounds are pressed in to the filter basket, compacting them into a puck. The coffee needs to be compacted in order to create enough pressure
Temperature control is a process in which change of temperature of a space (and objects collectively there within) is measured or otherwise detected, and the passage of heat energy into or out of the space is adjusted to achieve a desired average temperature. In the coffee making industry, the temperature control is particularly important because
Terroir is the set of special characteristics that the geography, geology and climate of a certain place, interacting with the plant’s genetics, express in agricultural products such as wine, coffee, chocolate, tomatoes, heritage wheat, cannabis, and tea. The concept has also crossed to other Protected Appellations of Origin (PDOs a form of geographical indication), products
Total Dissolved Solids (often abbreviated TDS) is a measure of the combined content of all inorganic and organic substances contained in a liquid in: molecular, ionized or micro-granular suspended form. Generally the operational definition is that the solids must be small enough to survive filtration through a sieve the size of two micrometer. Total dissolved
Triple, in the context of espresso brewing, refers to a triple shot of espresso, pulled from approximately 21 grams of coffee grounds. The triple is pulled using special filter baskets that can hold the necessary 21 grams of coffee. Triplo, as is also called with the Italian name, is not just simply a time and volume
Turkish coffee is a method of preparing coffee. This coffee brewing method is found in the Middle East, North Africa, the Caucasus, and the Balkans. Although the method is named the same, the recipe has slight variations that modify the grind size, the extraction time, temperature, and the concentration. Preparation Method Roasted and then very finely
AeroPress Brewer What Is an AeroPress The AeroPress is a manual device for brewing coffee. The AeroPress method consists of steeping coffee for 30-60 seconds and then forced through a filter by pushing a plunger through a plastic tube. AeroPress was invented in 2005 by Aerobie president Alan Adler. Coffee brewing process is similar to a French