Coffee Brewing & Roasting Glossary of Terms

Coffee is one of the world’s most beloved beverages. It is comforting, energizing, and deeply embedded in cultures across the globe. From casual drinkers to seasoned professionals, a shared appreciation for coffee connects people through ritual and flavor.

But behind every cup lies a rich tapestry of cultivation techniques, processing methods, equipment choices, and sensory experiences, each with its own terminology. 

Learning these terms empowers you to brew with greater confidence and curiosity, whether you're navigating a café menu, experimenting at home, or refining your skills as a barista or roaster.

This glossary explains key terms used in coffee cultivation, processing, brewing, and sensory evaluation. Inside, you’ll find clear, concise definitions of key terms, from brewing methods and equipment to bean types and flavor notes.

Aged Coffee

Aged coffee refers to green (unroasted) coffee beans that are intentionally stored for extended periods under controlled conditions to alter acidity and flavor. The aging process occurs in low-moisture, well-ventilated environments to develop earthy, woody, or spice-like cupping characteristics.

Arabica Coffee

Arabica coffee (Coffea arabica) is known for its smooth, nuanced flavors and aromatic qualities. Grown at high elevations, it thrives in cooler climates and rich soils, which contribute to its refined taste. 

Arabica beans typically contain less caffeine than Robusta, resulting in lower bitterness and a sweeter cup profile. Here’s a side-by-side comparison of Arabica and Robusta coffee beans based on their key properties.

Feature Arabica Robusta
Caffeine Content  0.9–1.2% 1.6–2.4%
Lipid Content 12–18% 9–13%
Trigonelline Content 1–1.2% 0.6–0.8%
Chlorogenic Acids 5.5–8% 7–10%

Americano Coffee

An Americano is a unique type of coffee prepared by diluting a shot of espresso with hot water. This results in a beverage with similar body and strength to traditionally brewed drip coffee but distinct flavor notes from espresso extraction. 

This drink is commonly served hot, though iced variations are also popular, making it a versatile option across seasons.

Bold Taste

In coffee terminology, bold describes a brew that has a strong, robust flavor with high body and intensity. It often correlates with darker roasts or higher coffee-to-water ratios. Bold coffees typically offer pronounced bitterness and richness, preferred by those who enjoy fuller, more intense cups.

Brew Ratio

Brew ratio refers to the ratio of coffee grounds to water used in the brewing process. It is typically expressed as weight, such as 1:16, which means 1 gram of coffee per 16 grams of water.

Brew ratio influences strength, extraction, and flavor clarity in brewed coffee. Adjusting the brew ratio allows brewers to fine-tune taste profiles to suit different beans, roast levels, and personal preferences.

Brew Method

A brew method represents the specific technique or equipment used to extract coffee, such as pour-over, French press, espresso, or AeroPress. Each method affects flavor, body, and strength differently, depending on water temperature, brew time, grind size, and filter type used in the process. 

Caffeine

Caffeine is a naturally occurring substance found in coffee beans that stimulates the central nervous system. It is responsible for the alert, energizing feeling many people associate with drinking coffee. 

The amount of caffeine in your cup can vary depending on the type of coffee bean used, how dark the beans are roasted, and how the coffee is brewed.

Coffee Kettle

A kettle is used for boiling water in coffee brewing. Temperature-controlled electric kettles allow for accurate adjustments, crucial for extraction consistency, especially when brewing light roasts or single-origin coffees. Gooseneck kettles, in particular, offer precision pouring control, making them ideal for manual brewing methods such as pour-over.

Coffee Grinder

A grinder is brewing equipment designed to crush coffee beans into smaller, uniform particles for brewing. Two main types exist: Blade grinders and burr grinders. Burr grinders are preferred in specialty coffee for sensor-based grind control, producing more consistent particle sizes and better extraction outcomes.

Grinder with digital display on white background.
Baratza Virtuoso+ Electric Burr Grinder

Coffee Filter

In coffee, a filter separates the grounds from the liquid brew, ensuring clarity and texture. Filters can be paper, cloth, or metal mesh, each impacting flavor and body. Paper filters absorb oils and fine particles, often resulting in a cleaner taste compared to metal or cloth options.

Coffee Cherry

The coffee cherry is the fruit of the coffee plant, and the beans we brew come from its seeds. Each cherry typically contains two seeds, which are processed and roasted into coffee. Ripe cherries, which are often red or yellow when mature, are harvested at their peak for the best flavor.

Coffee Blend

A coffee blend is a mixture of beans sourced from different regions, farms, or varietals. The goal of blending is to create a balanced profile that combines complementary flavors such as chocolate, citrus, and nuts. Blends are often formulated for espresso or house coffee menus to maintain a consistent flavor.

Coffee Barista

A barista is a trained professional who prepares and serves coffee beverages, often specializing in espresso-based drinks. In specialty coffee, baristas also manage grind size, extraction times, milk texturing, and latte art. Their skill level greatly impacts drink consistency and customer experience.

Cold Brew

Cold brew is made by steeping coarsely ground coffee in cold or room-temperature water 20 to 25 °C for 8 to 24 hours. Unlike iced coffee, it’s not brewed hot. The result is a smoother, low-acidity drink with a naturally sweet flavor. Cold brew is stored in the refrigerator and often served over ice.

Cup Profile

A cup profile summarizes a coffee’s sensory traits, such as acidity, body, sweetness, and aroma. It’s used by professionals to describe flavor experiences and evaluate quality. 

Profiles help distinguish one coffee from another and may include notes like floral, chocolatey, fruity, or nutty, depending on the growing region and processing method.

Coffee Latte

A latte is an espresso-based beverage made with one part espresso and approximately two to three parts steamed milk, topped with a thin layer of milk foam. The result is a smooth, less intense drink often flavored with syrups. Common flavor additions include vanilla, caramel, and seasonal spices.

Coffee Bloom

Bloom is the initial phase in brewing where hot water causes fresh coffee grounds to release trapped gases. This bubbling rise helps improve water distribution during extraction. 

Allowing the coffee to bloom ensures more even saturation of the grounds. Skipping this step can result in uneven extraction and muted flavors.

Coffee Grind Size

Grind size describes how finely or coarsely coffee beans are ground, which directly affects extraction and brew time. Fine grinds suit espresso, while coarse grinds are used for French press. Uniform grind size is crucial to avoid under- or over-extraction and produce balanced flavor.

Dark Roast

Dark roast refers to coffee beans roasted beyond the second crack, resulting in a deep brown color and often oily exterior. This profile reduces acidity and enhances bitterness, smokiness, and roast-dominant flavors. 

Dark roasts are often preferred for espresso due to their bold intensity and rich crema. They also maintain flavor consistency across brewing methods, making them a popular choice among coffee lovers.

Coffee bag surrounded by leaves and beans.
Sumatra Single-Origin Coffee | 12oz

Decaf Coffee

Decaf coffee, or decaffeinated coffee, has at least 97% of its caffeine content removed. This process can use water, solvents, or carbon dioxide methods. 

Decaffeination occurs at the green bean stage and allows people to enjoy coffee flavors without the stimulant effects of caffeine. Premium decaf-flavored coffee is a preferred choice for those sensitive to caffeine, pregnant individuals, or those avoiding stimulants for health reasons.

Degassing Coffee 

Degassing refers to the release of carbon dioxide from freshly roasted coffee beans. This natural process occurs over several days and affects brewing. Beans that haven’t degassed sufficiently may produce uneven extraction due to trapped gas disrupting water flow. 

Proper degassing is especially important in espresso preparation, where pressure-based brewing is sensitive to gas pockets that can cause channeling.

Descaling Coffee 

Descaling is the process of removing mineral buildup from coffee machines and kettles. It improves water flow, maintains temperature accuracy, and extends equipment life. Regular descaling ensures optimal brewing performance and better-tasting coffee.

Drip Coffee

Drip coffee refers to a method where hot water is poured over coffee grounds and allowed to filter through, typically via a paper or metal filter. It is found in commercial brewers or home systems. The process of dripping coffee produces a clean cup and allows for large-volume brewing with moderate strength.

Espresso Coffee

Espresso is a concentrated coffee beverage brewed by forcing hot water through finely ground beans under high pressure. It has a rich flavor, full body, and crema on the surface. 

Espresso serves as the base for drinks like cappuccinos, lattes, and macchiatos. Despite its small size, espresso contains a dense concentration of coffee oils, solids, and caffeine, contributing to its bold, complex character.

Extraction Time

Extraction time refers to the total brewing duration when water interacts with coffee grounds. It affects strength, flavor, and balance. Short extraction may taste sour. Too long can create bitterness. Adjusting time based on method and grind enables optimal flavor development and helps achieve consistency in everyday coffee brewing.

Flavor Notes

Flavor notes refer to the distinct taste characteristics perceived in coffee, such as chocolate, citrus, berries, or spices. These notes vary by origin, roast level, and processing method. Coffee tasting, or cupping, allows professionals to identify and describe these specific sensory elements.

French Press

A French press is a manual coffee maker that brews by steeping coarsely ground coffee in hot water. A plunger with a mesh filter separates the grounds from the liquid, allowing natural oils and fine particles to remain. This method produces a rich, full-bodied cup and is valued for its simplicity and strong flavor extraction.

French press filled with brewed coffee.
Bodum Chambord French Press | 8 Cup / 34oz Black

Grind Retention

Grind retention is the amount of old coffee grounds left inside a grinder after usage. High retention can lead to cross-contamination of flavors and inaccurate dosing. Low-retention grinders are preferred by professionals for their consistency and cleanliness in brewing.

Green Coffee Beans

Green coffee refers to unroasted coffee beans that are processed and dried but not yet roasted. Green beans are stored in climate-controlled conditions to maintain quality before roasting. They appear pale green due to undeveloped chlorophyll compounds.

Iced Coffee Drinks

Iced coffee is brewed hot using any regular method and then quickly cooled, typically by pouring directly over ice. This process preserves flavor intensity while reducing temperature.

It offers a crisp, refreshing option for warmer weather and can be customized with milk, syrups, or alternative sweeteners. The best results come from brewing slightly stronger coffee to account for dilution from melting ice.

Instant Coffee

Instant coffee is made by freeze-drying or spray-drying brewed coffee into soluble granules. It rehydrates instantly in hot water, offering convenience and a long shelf life. 

Instant coffee is ideal for travelers, busy professionals, or those without brewing equipment. Some premium brands now offer single-origin and specialty-grade instant options for better taste.

K-Cup Compatible Coffee Pods

K-Cup compatible refers to coffee pods designed for use in Keurig-style single-serve machines. These sealed containers include ground coffee and a filter, brewing a cup with one button press. Different roasts, flavors, and sizes are available, and some brands offer recyclable or reusable pod versions.

Light Roast Coffee

Light roast coffee is roasted to an internal bean temperature just before or at the first crack. This preserves original bean attributes such as fruitiness and acidity. The surface of light roast beans is dry, and they exhibit complex aromas and high perceived brightness in the cup.

These roasts are ideal for showcasing origin characteristics and are commonly used in single-origin offerings. Gently roasted coffee requires precise brewing to highlight its delicate, nuanced flavor profile without under-extracting.

Milk Froth

Froth is a foam created when milk is steamed and aerated using a steam wand or frother. It consists of microbubbles that produce a creamy topping used in drinks like cappuccinos and lattes. Froth quality depends on milk temperature, protein content, and the aeration method used.

Medium Roast Coffee

Medium roast is a balance between light and dark roast, roasted just past the first crack. This level retains some original characteristics while introducing caramelized flavor notes. Medium roasts are often preferred for pour-over or drip methods due to their well-rounded body and moderate acidity.

Coffee bag with cannoli and baking ingredients
Holy Cannoli | 12oz

Overnight Coffee Steep

Overnight steep refers to the extended brewing of coffee, typically used in cold brew preparation. Grounds are immersed in water for 12 hours or more, usually in a refrigerator. This long-contact method extracts flavor gently, resulting in a smooth, less acidic concentrate ideal for dilution or direct serving.

Pour-Over Coffee

The pour-over method is a manual coffee brewing technique where hot water is slowly poured over ground coffee in a cone-shaped filter. This allows for precise control over brewing variables like water flow, extraction time, and how evenly the grounds are saturated. The method produces a clean, crisp, and flavorful cup of coffee.

Roast Level

Roast level describes how long and at what temperature coffee beans have been roasted, resulting in classifications such as light, medium, or dark. It influences acidity, body, flavor, and aroma. 

Choosing the right roast depends on personal taste preferences and the brewing method being used. The table below compares key compounds in various roast levels of single-origin coffee.

Component Light Roast Medium Roast Dark Roast
Moisture (%) 4.80 4.30 3.89
Caffeine Content (%) 1.13 1.17 1.08
Ether Extract (%) 10.39 10.47 10.65

Robusta Coffee

Robusta (Coffea canephora) is one of the two main coffee species. It is known for its high caffeine content and stronger, more bitter flavor. 

It is more disease-resistant and grows at lower elevations than Arabica. Robusta is commonly used in espresso blends for crema and strength or in instant coffee production.

Roasting Curve

A roasting curve is a graphical representation of temperature over time during the roast process. It helps roasters monitor development stages such as drying, Maillard reaction, and first crack.

Adjusting the curve allows for control over flavor development and consistency. The curve typically includes key metrics like bean temperature, environmental temperature, and rate of rise (RoR), which indicates how quickly the temperature is increasing.

Single-Origin Coffee

Single-origin coffee is sourced from one geographical location, such as a single farm, cooperative, or region. This allows for traceability and highlights distinct flavor profiles based on climate, altitude, and processing method. 

These coffees often showcase unique tastes that reflect the terroir of their origin. Specialty coffee enthusiasts value unique coffee of single origin for its clarity, complexity, and transparency in sourcing.

Tamping Coffee

Tamping is the process of pressing ground coffee evenly into the portafilter basket before brewing espresso. Proper tamping technique ensures consistent flavor and avoids issues like channeling or under-extracted shots. 

Effective tamping involves applying level, even pressure, typically around 30 pounds of force, to form a uniform coffee puck.

Varietal Coffee 

A varietal (or variety) is a genetically distinct subspecies or cultivar of the coffee plant. Common Arabica varietals include Bourbon, Typica, SL28, and Gesha. Each varietal exhibits specific traits like yield, disease resistance, and unique flavor notes, influenced by both genetics and growing conditions.

Washed Coffee Process

The washed process, also called wet processing, involves removing the fruit pulp from coffee cherries before drying the beans. This method uses fermentation tanks or mechanical demucilagers to clean beans and produces coffee with bright acidity and clean flavor. It is widely used in Central and South America.