Coffee Glossary

If you'd like to increase the vocabulary that really matters, you'd better learn your ABC's of coffee. Knowing the difference between a French press and a pod, between crema and froth, between an Americana and a latte can help you make the leap to coffee aficionado. The world of coffee is vast but very interesting. Take a look at our glossary of coffee terms and before you know it, you'll actually understand, albeit with a snicker, the yuppie ahead of you in line who asks for a skinny soy half-decaf latte with an extra shot.

Blend: In coffee terms, a blend is a coffee made from a mixture of two or more types of beans, often from different countries. A well-done blend will result in a smooth harmonious taste, without one part of the mixture overshadowing the others.

Body: The heaviness, fullness, or richness of a coffee's flavor. A strong-bodied coffee is one with a very thick, full flavor.

Coffee Beans: Natural coffee beans are made up of four layers. The bean used for creating coffee is at the center. The method used for removing the outer skin layers can alter the flavor of the coffee.

Crema: The tan foam that forms at the top of a shot of espresso. Created by the pressure of the machine, the crema acts as a lid to keep the flavor and aroma of the espresso inside the liquid below.

Decaffeinated: Coffee beans that have been put through a process to remove the naturally-occurring caffeine. Ninety-seven percent or more of the caffeine must be removed in order for coffee to qualify as decaffeinated.

Drip Brew: A method of making coffee which involves dripping hot water through the coffee grounds, which are in a paper filter.

Espresso: A one-ounce shot of very strong black coffee, made and served instantly. Produced from an espresso machine, espresso can be taken straight (a "shot" of espresso). It can be mixed with milk to create lattes, or mixed in other ways to create various popular drinks.

French Press: A particular type of coffee pot which steeps ground coffee in heated water. The plunger of the pot is then lowered to trap the grounds at the bottom, and the coffee is served very fresh and hot.

Froth/ Foam: A term used typically to refer to the milk froth created using a steamer wand on a cappuccino machine. The wand is raised and lowered on the surface of the milk to create this rich froth, which is then used to make cappuccinos, lattes, and other drinks.

Grade: A method of marking quality of coffee beans. Determined by factors such as altitude at which the beans were grown, as well as size, density, and amount of defects per pound.

Grinder: A machine used to crush whole coffee beans into grounds for use in a coffee maker. Grinding coffee right before brewing results in a much fresher taste and more pleasing result.

New Crop Coffee: A coffee that is delivered for roasting shortly after having been harvested. This results in a more clear taste and a higher acidity than with beans that are left to sit for a longer time.

Old Crop Coffee: Coffee that, unlike new crop coffee, has been held in a warehouse before shipping. Some people prefer the flavor of one over the other; others cannot tell the difference.

Roasting: Roasting is what gives the natural green coffee bean its color and flavor. The way the beans are roasted is what determines their final flavor. Coffee beans typically lose about 20% of their weight during the roasting process.

Portafilter: The cupped handle piece of the espresso machine, which has a filter on the bottom and is used to hold the espresso during brewing.

Straight Coffee: The opposite of blends, straight coffee is all from one country and region and is not mixed to create the final taste.

Tamp/ Tamper: Tamping is the act of pressing espresso grounds firmly into the portafilter before locking it into the machine to produce espresso. A tamper is a small metal tool with a rounded end that fits into the portafilter, which is used to push the espresso down firmly.

Vacuum Coffee Makers: These machines use two receptacles, one on top of the other. Heated water in the bottom receptacle creates a vacuum, which draws the water upwards through a tube into the coffee grounds in the top receptacle to begin the brewing process.