A

Acidity: The brightness or tanginess in coffee, often described as fruity, citrusy, or wine-like, influenced by origin and roast level.

Aeropress: A manual brewing device that uses air pressure to extract coffee, producing a clean and concentrated cup.

Agtron Scale: A numerical system used to measure coffee roast levels based on bean color, with higher scores indicating lighter roasts.

Arabica (Coffea arabica): A high-quality coffee species valued for its complex flavors, lower caffeine content, and smoother taste. It thrives at higher altitudes.

Aroma: The fragrant qualities of coffee that contribute to its flavor profile, such as floral, nutty, fruity, or earthy notes.

Artisan Roasting: A precise, small-batch roasting process that emphasizes flavor development and quality control.

Astringency: A dry, puckering sensation in coffee caused by high tannin levels or under-extraction.

Altitude: The elevation at which coffee is grown, affecting its density, acidity, and flavor complexity.

B

Balance: The harmonious interaction of coffee's flavor attributes, such as acidity, sweetness, and body.

Bloom: The initial release of carbon dioxide when hot water is poured over coffee grounds, indicating freshness and enhancing extraction.

Body: The weight or texture of coffee on the palate, ranging from light and silky to full and syrupy.

Brew Ratio: The proportion of coffee grounds to water, crucial for achieving desired strength and flavor.

Burr Grinder: A coffee grinder with two revolving abrasive surfaces, ensuring consistent grind size for optimal brewing.

C

Caffeine: A naturally occurring stimulant found in coffee, affecting alertness and energy levels. Arabica contains less caffeine than Robusta.

Carbonic Maceration: An experimental fermentation process where coffee cherries ferment in a CO₂-rich environment, producing unique flavors.

Channeling: Uneven water flow through coffee grounds during brewing, often caused by improper tamping or grind size.

Chlorogenic Acid: A compound contributing to coffee's acidity and perceived brightness, breaking down during roasting.

Cold Brew: A brewing method where coffee grounds steep in cold water for an extended period, resulting in a smooth, low-acid beverage.

Crema: The golden foam on top of espresso, formed by emulsified oils and CO₂, indicating freshness and quality.

Cupping: A standardized process for evaluating coffee's aroma, flavor, and quality, often used in grading and sourcing.

D

Degassing: The process by which roasted coffee releases trapped CO₂, crucial for brewing and freshness.

Direct Trade: A sourcing model where roasters work directly with coffee farmers to ensure quality and ethical practices.

Dose: The weight of coffee used for brewing, typically measured in grams for precision.

Dry Process: A coffee processing method where beans dry inside the fruit, resulting in fruity and bold flavors.

Double Shot: An espresso shot brewed with twice the amount of coffee grounds, yielding a stronger beverage.

E

Espresso: A concentrated coffee brewed by forcing hot water through finely ground coffee under high pressure.

Extraction: The process of dissolving soluble compounds from coffee grounds during brewing, critical for flavor balance.

Emulsion: A mixture of oils and water in coffee, contributing to crema and body in espresso.

Ethyl Acetate: A compound used in natural decaffeination processes, derived from fruits or sugarcane.

F

Fair Trade: A certification ensuring ethical sourcing practices and fair wages for coffee farmers.

First Crack: The initial "pop" sound during coffee roasting, indicating the beans are entering a light roast stage.

Flavor Wheel: A tool used by coffee professionals to describe and categorize flavor profiles in coffee.

French Press: A brewing device where coffee grounds steep in water before being separated by a plunger filter.

G

Geisha: A rare coffee variety known for its floral, tea-like flavors and exceptional complexity.

Grind Size: The fineness or coarseness of ground coffee, critical for proper extraction and flavor balance.

Green Coffee: Unroasted coffee beans, often evaluated for quality during sourcing.

R

Robusta (Coffea canephora): A coffee species with higher caffeine content, bold flavors, and a more bitter profile than Arabica.

Ristretto: A shorter, more concentrated espresso shot, brewed with less water for an intense flavor.

Roast Curve: The temperature profile during roasting, shaping a coffee's final flavor and complexity.