The Coffee Glossary
Learn the Language of Great Coffee
From the first sip of your morning brew to the science behind roasting coffee beans, there's a whole world of coffee terminology waiting to be explored.
At Ocana Coffee Company, our passion began with three friends experimenting with coffee roasting in a garage. Along the way, we discovered that understanding coffee makes enjoying it even better.
Whether you're curious about coffee origins, brewing techniques, espresso drinks, or the flavors in your favorite roast, we've put together this A–Z coffee glossary to make things simple.
No complicated explanations. Just great coffee knowledge, one term at a time.
A
Acidity
The bright, lively quality found in certain coffees. Pleasant acidity can resemble citrus, berries, or other fruits. In coffee tasting, acidity refers to flavor characteristics rather than simply how acidic a beverage is chemically.
AeroPress
A manual coffee brewing device that combines steeping and pressure. Ground coffee and water are mixed inside a chamber, then pushed through a filter using a plunger.
Affogato
An Italian dessert featuring a scoop of gelato or ice cream topped with a shot of hot espresso. The word affogato means "drowned" in Italian.
Aged Coffee
Green coffee beans intentionally stored under controlled conditions before roasting. Aging can change a coffee's acidity, aroma, and flavor characteristics. It is different from allowing roasted coffee to become stale.
Arabica
One of the world's most widely cultivated coffee species. Arabica (Coffea arabica) is known for its broad range of flavors, which can include chocolate, caramel, fruit, and floral characteristics.
Aroma
The fragrance released by coffee, particularly during grinding and brewing. Aroma plays a major role in how we perceive coffee flavor and can reveal characteristics of its origin, processing, and roast.
B
Balance
The relationship between a coffee's acidity, sweetness, bitterness, body, and flavor characteristics. A balanced coffee has qualities that complement one another without one overwhelming the experience.
Batch Brew
A method of preparing multiple servings of coffee at once, typically using a commercial or automatic drip coffee brewer. Common in restaurants, cafés, churches, and offices.
Bean Belt
The region around the equator where the climate is generally suitable for growing coffee. This area includes major coffee-producing countries throughout Central and South America, Africa, and Asia.
Body
The physical weight or texture of coffee in your mouth. Coffee can have a light, tea-like body, a medium body, or a heavier, richer mouthfeel.
Bourbon
An important Arabica coffee variety originating from coffee plants cultivated on the island formerly known as Bourbon, now Réunion. Bourbon is valued for its cup quality and has contributed to the development of several other varieties.
Brew Ratio
The proportion of ground coffee to water used during brewing. For example, a 1:16 ratio uses one gram of coffee for every 16 grams of water. Different brewing methods and taste preferences call for different ratios.
Brightness
A tasting term describing lively, often fruit-like acidity in coffee. Bright coffees may remind drinkers of citrus, apples, or berries.
Bloom
The initial release of carbon dioxide when hot water contacts freshly ground coffee. During pour-over brewing, allowing coffee to bloom briefly helps release trapped gas before the remaining water is added.
C
Caffeine
A naturally occurring stimulant found in coffee and several other plants. Caffeine contributes to coffee's stimulating effects, although the amount varies depending on the coffee species, serving size, and brewing method.
Cappuccino
An espresso-based beverage traditionally made with espresso, steamed milk, and a generous layer of textured milk foam. It generally has a more prominent foam layer than a latte.
Caramelization
A series of chemical changes involving sugars when exposed to sufficient heat. During coffee roasting, sugar-related reactions contribute to the development of sweetness, color, and roasted flavors, alongside other reactions such as the Maillard reaction.
Catimor
A group of Arabica coffee varieties developed from crosses between Caturra and the Timor Hybrid. Many were bred for improved resistance to coffee leaf rust.
Catuaí
An Arabica coffee variety developed in Brazil by crossing Mundo Novo and Caturra. It is widely cultivated in Latin America.
Caturra
A natural mutation of the Bourbon coffee variety first identified in Brazil. Caturra plants are relatively compact, making them useful in certain coffee-growing systems.
CENICAFÉ
Colombia's National Coffee Research Center. CENICAFÉ conducts research to support Colombian coffee production, including studies on agriculture, processing, plant diseases, and coffee quality.
Chaff
The thin, papery material released from coffee beans during roasting. It comes from the bean's natural silverskin, which partially separates as the beans expand.
Chemex
A glass pour-over coffee brewer known for its hourglass shape and proprietary paper filters. Its relatively thick filters can produce a clean cup with reduced sediment.
Chlorogenic Acids
Naturally occurring compounds found in green coffee beans. They change during roasting and contribute to coffee's chemical composition, acidity, bitterness, and flavor development.
Coffee Cherry
The fruit of the coffee plant. Each cherry typically contains two seeds, which become coffee beans after processing and roasting.
Coffee Grading
The evaluation and classification of green coffee beans based on characteristics such as size, density, defects, and sometimes cup quality. Grading standards vary by country and organization.
Coffee Leaf Rust
A fungal disease caused by Hemileia vastatrix. It produces yellow-orange spots on coffee leaves and can reduce plant productivity and threaten coffee harvests.
Coffee Taster's Flavor Wheel
A sensory reference developed by the Specialty Coffee Association to help coffee professionals and enthusiasts describe flavors and aromas consistently. Its categories include fruity, floral, nutty, sweet, roasted, and other characteristics.
Cold Brew
Coffee prepared by steeping ground coffee in cool or room-temperature water for an extended period. Cold brewing produces a different extraction profile from hot brewing and often results in a smooth-tasting beverage.
Complexity
The presence of multiple recognizable flavors, aromas, or sensations within a coffee. A complex coffee may reveal different characteristics as it cools or as the drinker takes additional sips.
Cortado
An espresso beverage made by combining espresso with a relatively small amount of warm milk, often in approximately equal proportions. The milk softens the espresso's intensity while preserving its flavor.
Crema
The golden-brown foam that forms on top of freshly extracted espresso. It consists partly of gas bubbles suspended in coffee oils and other compounds.
Cupping
A standardized method of preparing, tasting, and evaluating coffee. Coffee professionals use cupping to assess characteristics such as aroma, flavor, acidity, body, sweetness, and overall quality.
D
Dark Roast
Coffee roasted to a darker degree, developing deeper roasted flavors and often a more pronounced bitterness. Very dark roasts may display visible oils on the bean surface.
Decaffeinated Coffee
Coffee that has undergone a process to remove most of its caffeine before roasting. Decaf coffee still typically contains a small amount of caffeine.
Degassing
The gradual release of carbon dioxide from coffee beans following roasting. Freshly roasted coffee releases gas over time, which can influence brewing behavior and extraction.
Direct Trade
A sourcing approach involving direct commercial relationships between coffee buyers and producers. Unlike formal certification programs, the term does not have a single universally enforced standard.
Drip Coffee
Coffee brewed by allowing water to pass through ground coffee and a filter, usually with gravity. Drip coffee can be prepared with automatic machines or manual pour-over devices.
Dry Processing
Another name for natural processing. Coffee cherries are dried with the fruit surrounding the seeds before the dried fruit layers are removed.
Drum Roaster
A coffee roasting machine that heats beans inside a rotating drum. Movement within the drum helps distribute heat as the coffee develops its desired roast characteristics.
E
Elevation
The height above sea level where coffee is cultivated. Elevation can influence temperature, growing conditions, bean development, and ultimately flavor, although altitude alone does not determine quality.
Espresso
A concentrated coffee beverage brewed by forcing hot water through a compact bed of finely ground coffee under pressure. Espresso forms the foundation for drinks such as lattes, cappuccinos, and Americanos.
Extraction
The process of dissolving soluble compounds from ground coffee into water during brewing. Extraction influences flavor, strength, sweetness, acidity, and bitterness.
F
Fair Trade
A system of certification and trading standards intended to support more equitable conditions for producers and workers. Requirements vary by certification organization and may include pricing, labor, environmental, and organizational standards.
Filter Coffee
Coffee brewed with a filter that separates most coffee grounds from the finished beverage. Common methods include automatic drip, pour-over, and Chemex brewing.
Finish
The flavors and sensations that remain in the mouth after swallowing coffee. A finish may be described as sweet, lingering, clean, dry, or bitter.
First Crack
An audible stage of coffee roasting when pressure builds inside the beans and causes them to expand and crack. It is an important reference point for monitoring roast development.
Flat White
An espresso-based beverage typically made with espresso and steamed milk featuring a thin layer of finely textured microfoam. It commonly has a more coffee-forward character than larger milk-based drinks.
Flavor
The overall sensory impression of coffee, combining taste, aroma, and other sensations perceived while drinking.
Fluid-Bed Roaster
A roasting machine that uses a stream of heated air to suspend or move coffee beans during roasting. This technology is also commonly called an air roaster.
Fly Crop
A smaller secondary coffee harvest that occurs outside the main harvest season in certain coffee-growing regions.
French Press
An immersion brewing method in which ground coffee steeps in hot water before a metal or mesh filter is pressed downward to separate the grounds from the brewed coffee.
French Roast
A very dark roasting style characterized by pronounced roasted flavors, often including smoky or bittersweet notes.
G
Geisha / Gesha
An Arabica coffee variety originating from Ethiopia that became internationally recognized through specialty coffees grown in Panama. It is often associated with distinctive floral and fruit-like flavor profiles.
GrainPro Bag
A specialized protective bag used for storing and transporting green coffee. Its barrier construction helps limit exposure to moisture and environmental conditions that can affect coffee quality.
Green Coffee
Coffee beans that have been processed and dried but not yet roasted. Green coffee is the raw material coffee roasters use to produce finished roasted coffee.
Grind Size
The size of ground coffee particles. Grind size influences extraction and should be adjusted for the brewing method, such as espresso, drip coffee, or French press.
H
Hard Bean
A coffee grading term associated with relatively dense beans, often grown at higher elevations. Exact classifications and altitude requirements vary by producing country.
High Grown
A designation used in some coffee-producing countries for coffee cultivated at relatively high elevations. The precise altitude threshold depends on regional grading standards.
Honey Processing
A coffee processing method in which the outer skin of the coffee cherry is removed while some or all of the sticky mucilage remains on the seed during drying. The name refers to the sticky texture, not added honey.
Hulling
The process of removing dry protective layers from processed coffee beans, such as parchment or dried fruit material, before sorting and export.
I
Immersion Brewing
A brewing technique in which coffee grounds remain submerged in water for a set period. Examples include French press and many cold-brew methods.
Instant Coffee
Coffee that has already been brewed and then dehydrated, usually through freeze-drying or spray-drying. It can be prepared by dissolving the dried coffee extract in water.
J
Jute Bag
A woven bag made from natural plant fibers, commonly used to store or transport green coffee beans. Jute bags may be paired with protective liners to help maintain quality.
K
Kaldi
A legendary Ethiopian goat herder associated with a traditional story about the discovery of coffee. The story is part of coffee folklore rather than a verified historical account.
Kenya AA
A Kenyan coffee grading designation primarily associated with large bean screen sizes. It does not independently guarantee a particular flavor or quality level.
L
Latte
An espresso-based beverage made with espresso and a larger proportion of steamed milk, usually topped with a thin layer of microfoam.
Light Roast
Coffee roasted to a relatively light degree, often preserving more of the bean's origin-specific characteristics. Light roasts may exhibit brighter acidity and distinct fruit or floral notes.
M
Macchiato
An espresso beverage traditionally made by marking a shot of espresso with a small amount of steamed milk or milk foam. Modern café variations may differ considerably.
Machine Drying
The use of mechanical equipment to reduce the moisture content of coffee during post-harvest processing. It can supplement or replace sun drying, depending on the producer's methods.
Maillard Reaction
A group of chemical reactions between amino compounds and reducing sugars that occur during coffee roasting. These reactions contribute significantly to the development of roasted aromas, flavors, and color.
Microlot
A relatively small, identifiable lot of coffee that is separated from larger harvests. It may come from a specific farm, growing area, variety, or carefully selected production batch.
Mocha
A chocolate-flavored espresso beverage commonly made with espresso, steamed milk, and chocolate syrup or cocoa.
Moka Pot
A stovetop coffee brewer that uses pressure generated by heated water to push water through ground coffee. It creates concentrated coffee but operates at lower pressure than most espresso machines.
Monsooned Coffee
Coffee, particularly associated with India, that has been exposed to humid monsoon conditions during processing. This controlled exposure changes the beans' physical characteristics and flavor profile.
Mouthfeel
The physical sensations experienced while drinking coffee, including its texture, thickness, smoothness, and perceived weight.
Mundo Novo
An Arabica coffee variety developed from a natural cross between Typica and Bourbon. It is widely associated with Brazilian coffee production.
N
Natural Process
A coffee processing method in which harvested cherries are dried with the fruit still surrounding the seeds. Natural processing can contribute pronounced fruit-like characteristics, depending on how it is managed.
New Crop
A term describing coffee from a relatively recent harvest. It generally refers to green coffee rather than the date the coffee was roasted.
O
Organic Coffee
Coffee produced in accordance with applicable organic agricultural standards. Certified organic production restricts certain synthetic inputs and requires compliance with the rules of the relevant certification program.
Over-Extraction
A brewing condition in which too many soluble compounds are extracted relative to the desired balance, potentially producing excessive bitterness, dryness, or other undesirable flavors.
P
Parchment
A protective layer surrounding the coffee seed that remains after certain processing methods. It is typically removed during milling before the green coffee is exported.
Patio Drying
A traditional coffee drying method in which beans or coffee cherries are spread across large patios and turned regularly to promote even drying.
Peaberry
A naturally occurring coffee bean formation in which a coffee cherry develops one rounded seed instead of the usual two. Peaberries are often separated during grading.
Pour-Over
A manual brewing method in which hot water is poured over ground coffee in a filter. The brewer controls water flow, pouring technique, and extraction time.
Processing
The steps used to remove coffee seeds from the harvested fruit and prepare them for drying, storage, and roasting. Common processing methods include washed, natural, and honey.
Pulping
The mechanical removal of the outer skin and much of the fruit pulp from coffee cherries during certain post-harvest processing methods.
Q
Q Grader
A coffee professional credentialed through the Q Grader system to evaluate coffee quality using established sensory assessment procedures. The credential is associated with specialized training, testing, and calibration.
R
Rainforest Alliance Certification
A sustainability certification program addressing environmental and social practices in agricultural production, including coffee. Certification requirements are defined by the Rainforest Alliance and should not be assumed for products without verification.
Ristretto
A shorter espresso extraction made with less beverage output than a conventional espresso shot, typically producing a concentrated flavor profile.
Roast
The process of heating green coffee beans to develop their characteristic color, aroma, and flavor. Roast levels range from light to very dark.
Roast Log
A record of information collected during coffee roasting, such as time, temperature, equipment settings, and observations. Roasters use this information to improve consistency.
Roast Profile
The planned or recorded progression of a coffee roast over time, often including bean temperature, rate of temperature change, and roasting milestones.
Robusta
The common name for coffee produced from Coffea canephora. Robusta generally contains more caffeine than Arabica and is often associated with a stronger, more bitter flavor profile, although quality varies considerably.
Rust-Resistant Varieties
Coffee varieties developed or selected for improved resistance to coffee leaf rust. Resistance can vary by variety, growing conditions, and the strains of the disease present.
S
Second Crack
A later stage of coffee roasting characterized by another series of audible cracking sounds. It occurs as the beans undergo further structural changes and is generally associated with darker roast development.
Semi-Washed Processing
A term used for certain processing methods involving partial removal of coffee fruit material before drying. Its exact meaning varies by region and may refer to different techniques, including some forms of wet hulling.
Shade-Grown Coffee
Coffee cultivated beneath trees or other vegetation that provides shade. Shade systems can support biodiversity and influence growing conditions, although environmental outcomes depend on farm management.
Single-Origin Coffee
Coffee sourced from one identifiable geographic origin, such as a country, region, farm, or individual lot. The degree of geographic specificity varies by product.
Silverskin
A thin protective layer attached to the coffee seed. Much of the silverskin separates during roasting and becomes chaff.
SHB / SHG
Abbreviations for Strictly Hard Bean and Strictly High Grown. These coffee grading terms are commonly associated with higher-elevation, denser beans in parts of Central America. Specific altitude requirements vary.
Specialty Coffee
Coffee recognized for distinctive quality characteristics, often evaluated through standardized sensory assessment and other quality criteria. Specialty coffee emphasizes attributes such as flavor, consistency, and freedom from significant defects.
Swedish Egg Coffee
A traditional brewing preparation associated with Scandinavian-American communities in which coffee grounds are mixed with egg and added to water. The egg helps bind some particles as the coffee is brewed and settled.
T
Tasting Notes
Descriptions of the flavors and aromas perceived in coffee, such as chocolate, caramel, citrus, or berries. These descriptions generally refer to naturally occurring sensory characteristics rather than added flavorings.
Terroir
The combination of environmental factors that influence an agricultural product, including climate, elevation, soil, and local growing conditions. In coffee, terroir can contribute to differences between growing regions.
Turkish Coffee
A traditional brewing method that uses very finely ground coffee heated with water in a small pot, often called a cezve or ibrik. The coffee is served unfiltered, sometimes with sugar.
Typica
One of the historically important Arabica coffee varieties. Typica has contributed genetically to many other cultivated varieties and is found in several coffee-producing regions.
U
Under-Extraction
A brewing condition in which insufficient desirable soluble compounds are extracted from the coffee grounds. It can produce sour, thin, or unbalanced flavors.
V
Varietal
A commonly used coffee-industry term referring to a particular coffee variety. The term is often used when discussing the genetic or agricultural characteristics of coffee plants.
Variety
A recognized type within a coffee species that has particular inherited characteristics. Coffee varieties can differ in yield, disease resistance, growing requirements, and cup characteristics.
W
Washed Process
A coffee processing method in which the fruit skin and pulp are removed before drying, with remaining mucilage typically removed through fermentation, mechanical methods, and washing. Washed coffees often exhibit clear flavor characteristics.
Water-Processed Decaf
A decaffeination method that uses water and additional separation techniques to remove caffeine from green coffee beans. Different water-based processes use different methods of preserving flavor compounds.
Wet-Hulled Coffee
A processing method especially associated with Indonesia in which the parchment layer is removed while the coffee beans still have relatively high moisture content. Wet hulling differs from conventional washed processing.
Wet Processing
A broad term generally referring to coffee processing methods that remove fruit material before drying, often through pulping, fermentation, and washing.
Whole Bean Coffee
Roasted coffee sold without being ground. Grinding beans shortly before brewing can help preserve aromas and allows the grind size to be adjusted for different brewing methods.
X
No commonly used coffee term under X.
Y
Yield
In coffee agriculture, the quantity of coffee produced by a plant, farm, or growing area. In brewing, yield can refer to the weight or volume of the finished beverage.
Z
No commonly used coffee term under Z.
Put Your Coffee Knowledge to Good Use.
Now that you've explored the language behind great coffee, why not discover some of those flavors for yourself?
At Ocana Coffee Company, our passion for roasting began with three friends searching for a better cup. Today, we're proud to share our selection of roasted coffees from our home in Sumner County, Tennessee.
Whether you prefer a smooth medium roast, a rich espresso, or a flavorful decaf, there's an Ocana coffee waiting to become your new favorite.