Coffee Glossary

The common name for Coffea arabica which serves as the source for 60%-80% of the world’s 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.

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 create a flavor profile or balance production costs

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

A crystalline compound (C8H10N4O2) and stimulant found in coffee, some teas, and some cocoas. The caffeine content of any coffee depends on the variety, roast, and brewing method. A Robusta coffee bean contains 2.2-2.7% caffeine while Arabica contains 1.2-1.5%.