Are you a coffee lover eager to dive into the world of specialty coffee but feeling overwhelmed by the terminology?
Our glossary is your go-to guide. Whether you're just starting out or looking to deepen your knowledge, this glossary will clarify the terms and concepts that define your coffee journey.
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| Term | Definition |
| Arabica | A species of coffee plant known for producing high-quality coffee beans with a mild, sweet flavour and a subtle acidity. |
| Robusta | A species of coffee plant known for producing coffee beans with a stronger, more bitter flavour and a higher caffeine content. |
| Espresso | A strong coffee drink made by forcing pressurized hot water through finely ground coffee beans. |
| Latte | A coffee drink made with espresso and steamed milk, topped with a small amount of foam. |
| Cappuccino | A coffee drink made with equal parts espresso, steamed milk, and foam. |
| Americano | A coffee drink made by diluting an espresso with hot water. |
| Mocha | A coffee drink made with espresso, chocolate, and steamed milk, topped with whipped cream. |
| Macchiato | An espresso drink with a small amount of foam or steamed milk. |
| French Press | A method of brewing coffee by steeping coarsely ground coffee beans in water, then pressing the mixture through a fine mesh filter. |
| Drip Brew | A method of brewing coffee by filtering hot water through ground coffee beans, typically using a drip brew coffee maker. |
| Pour Over | A manual method of brewing coffee by pouring hot water over ground coffee beans, typically using a pour over dripper and server. |
| Cold Brew | A method of brewing coffee by steeping coffee grounds in cold or room temperature water for an extended period of time, resulting in a smooth and less acidic flavour. |
| Bean-to-Cup | A type of coffee machine that grinds fresh coffee beans and brews the coffee on demand. |
| Grinding | The process of breaking down coffee beans into smaller particles to prepare them for brewing. |
| Tamping | The process of compacting the ground coffee in an espresso machine's portafilter to ensure consistent extraction. |
| Extraction | The process of removing the flavour and caffeine from the coffee grounds during brewing. |
| Crema | A layer of rich, golden foam that forms on top of a freshly brewed espresso shot. |
| Roasting | The process of heating coffee beans to bring out their flavour and aroma, and to make them suitable for brewing. |
| Blend | A mixture of different types of coffee beans to create a specific flavour profile. |
| Single Origin | Coffee beans sourced from a specific region or country, known for its unique flavour profile. |
| Flavour | Flavour refers to the taste and aroma of coffee, which can range from fruity and floral to nutty and chocolaty as characterised in the Coffee Flavour Wheel (developed by the Specialty Coffee Association of Amercia). |
| Acidity | Acidity refers to the bright, tangy, and sharp sensation that coffee offers on the tongue. |
| Body | Body refers to the physical sensation of the coffee in the mouth, such as thickness, weight and texture. |
| Seller Store | Seller Store is the dedicated storefront where sellers have creative control over their inventory, product listings and offerings. In order to create a Seller Store, a seller must first register to Become a Seller. |
