The common name for Coffea arabica which serves as the source for 60%-80% of the world’s coffee.The plant originated in East Africa, part of the Madder family, and is distinguished by dark green, glossy leaves and star-shaped white flowers. In the cup, Arabica coffee is known for its lower caffeine content and for being smoother and sweeter than Robusta coffee.

A tasting term applied to a coffee for which no single characteristic overwhelms the others, yet the coffee displays sufficient complexity to be interesting.


Italian term for a skilled, experienced espresso bar operator. 


A coffee brewing method similar in process to the drip method but for larger quantities of coffee. The batch brew method uses a batch brewer ranging in capacity from 1-18 liters, making it ideal for cafes and restaurants.

A machine that roasts a given quantity or batch of coffee at a time.

Coffee that is certified as grown in support of natural bird habitats and populations. This certification often goes hand-in-hand with shade-grown.

The combination of coffee beans from two or more origins to balance the overall flavor or production costs. Blending can also extend to the roasting stage, with different coffees roasted to different levels, known as “Melange” blending.

Different ways that coffee can be transformed from bean to beverage form according to desired strength and flavor. Popular coffee brewing methods include: drip, pour-over, French press, espresso, cold brew, siphon, Chemex, percolator, Moka pot, Kalita Wave, and Clever Dripper.

The salty sensation caused by excessive heat when coffee has been left on the warming element too long after brewing, e.g., truck-stop coffee.

A secondary defect that describes a breakage in the coffee bean, sometimes leading to oxidation and a bitter flavor. Brokens can occur at any stage of the coffee bean’s journey from harvesting to roasting.