Coffee terms, simply explained.

Every word you'll encounter across the site and in any café — defined in plain English, no expertise required.

A

Acidity

The bright, tangy flavour in coffee. Not the same as pH acidity. Desirable acidity creates clarity and complexity. Found especially in African and Central American coffees. Often described as "brightness" or "liveliness."

Arabica

Coffea arabica, the most prestigious coffee species. Represents 60% of global production. Known for complexity, smoothness, and nuanced flavours. Grows at higher altitude (1,500–3,000m), more expensive than Robusta.

B

Bloom

The initial CO₂ release when hot water first contacts ground coffee. Blooming for 30 seconds improves extraction and flavour clarity. Often the first step in manual brewing methods.

Body

The weight and texture of coffee on your palate. Full-bodied coffees feel heavy and thick (French press, dark roasts). Light-bodied coffees feel thin and clean (pour-over, light roasts).

Brew Ratio

The ratio of coffee to water by weight. A standard filter ratio is 1:15 (1g coffee per 15g water). Espresso is typically 1:2. Measuring by weight is more accurate than measuring by volume.

C

Caffeine

The natural stimulant in coffee. One cup contains 80–100mg caffeine. Caffeine sensitivity is genetic — some people are fast metabolisers, others slow. Generally recognised as safe up to 400mg daily for healthy adults.

Crema

The golden foam layer on top of espresso. Created by gases released during extraction under pressure. Indicates proper extraction and fresh beans. Primarily dissolved gases and oils emulsified under 9+ bars of pressure.

Cupping

The professional tasting protocol for evaluating coffee. Grounds steep in hot water and are slurped from a spoon to coat the whole palate. Used by roasters, buyers, and Q-graders worldwide.

E

Espresso

Coffee brewed by forcing hot water through finely ground beans under 9 bars of pressure. Concentrated and intense — typically 25–30ml per shot extracted in 25–30 seconds.

Extraction

How much flavour is dissolved from the grounds into water. Under-extracted = sour and weak. Over-extracted = bitter and harsh. Target 18–22% extraction for balanced, complex flavour.

F

Fermentation

Post-harvest coffee processing where beans ferment in water for 12–72 hours. Removes mucilage layer and develops flavours. Extended fermentation creates fruity, wine-like notes in the final cup.

Finish

The lingering taste after swallowing. A long, pleasant finish is a sign of quality and good extraction. Dry or empty finishes indicate problems with the bean or the brew.

G

Grind

The particle size of ground coffee. Controls extraction speed. Too fine = over-extracted (bitter). Too coarse = under-extracted (sour, weak). A quality burr grinder produces consistent particle size.

M

Micro-lot

Coffee from a specific, small section of a farm or individual farmer. Micro-lots often have unique flavour profiles and limited availability. Prized by specialty coffee enthusiasts for distinct characteristics.

Mouthfeel

The physical sensation of coffee on your mouth and throat. Influenced by body, oils, and texture. Describes whether coffee feels smooth, creamy, astringent, or silky.

N

Nose

The aromatic compounds detected by smell before and during tasting. Coffee's "nose" is often more complex than its taste. Professional tasters evaluate nose and taste separately as they affect overall sensory experience differently.

O

Origin

The geographic location where coffee grows. Different altitudes, climates, and soils create different flavour profiles. Single-origin coffees highlight one region's characteristics. Blends combine beans from multiple origins.

R

Roast

The heat process that transforms green beans into aromatic coffee. Light roasts preserve origin character; dark roasts develop roast character. Roast date indicates freshness — buy beans within 4 weeks of roasting.

Robusta

The second major coffee species (Coffea canephora). Hardy, high-caffeine (~2.7%), earthy flavour. Used in espresso blends for body and crema. Vietnam's signature bean. More resistant to disease than Arabica.

S

Single Origin

Coffee from one farm, region, or country — traceable and distinct. The opposite of a blend. Showcases the terroir of a specific place. Often more expensive due to traceability and limited availability.

Specialty Coffee

Coffee scoring 80+ on the SCA 100-point scale. Traceable, carefully processed, and roasted to highlight rather than mask its character. Represents the top tier of the global coffee market.

T

Tasting Notes

Flavour descriptions applied to coffee — "blueberry," "dark chocolate," "jasmine." These describe natural aromatic compounds developed during processing and roasting that are shared with other foods.

Terroir

How soil, altitude, rainfall, and microclimate shape the flavour of a bean — borrowed from wine. Different terroirs produce distinctly different flavour profiles even from the same coffee species.

Third Wave

The specialty coffee movement from the 1990s onward. Treats coffee like wine: single origin, traceability, artisan roasting, and direct trade with farmers. Focuses on quality and transparency over convenience.

W

Washed Process

Wet processing method where coffee cherries are pulped, fermented, washed, and dried. Results in clean, bright flavours with pronounced acidity. Most common processing method. Popular in Central America and East Africa.