A primary coffee sensation, created as the acids of the coffee
combine with the natural sugars, to increase the overall sweetness
of the coffee. A pleasant quality that points up to a coffee's
flavour and provides liveliness, sparkle or snap to that drink.
It is tasted mainly on the tip of the tongue. The acidity
of a coffee may be described as lively, moderate, flat or
dull. Acidity is a characteristic of coffee's grown at high
altitudes such as Guatemalan, Costa Rican, and Kenyan.
A specific variety of coffee (Coffea Arabica). Considered
to be the best variety of coffee. The majority of the world's
commercial coffee is Arabican. Nearly all specialty coffee
A burlap sack of coffee. In various countries it is a different
weight. For example, in Brazil a bag is 132 pounds, in Columbia
it is 154 pounds and in Hawaii it is 100 pounds. The most
common weight, however, is 132 pounds. (A pound is equal to
A person who makes coffee drinks as a profession.
Batch Roaster: A machine which roasts a given quantity
at one time, It does not continually roast beans. There is
an identifiable start and end time to the roasters capabilities.
A mixture of two or more individual varieties of coffee. Bodum:
This is a trade name of a specific brand of French press/plunger
pot. Through common usage the name has become synonymous with
the term French press pot. Also commonly called a Cafetiere.
Cafetiere: Another name for a French press pot.
Caffeine: The drug contained in coffee and tea. This
is what makes coffee addictive. It stimulates the nervous
system and, in the right amounts, causes adrenaline to be
released and can enhance heart function. It helps with intellect
and defends the body.
Crema: The tan foam that forms when you brew espresso.
The crema makes a 'cap' which helps to retain the flavors
and aromas of the espresso within the cup. Crema is due to
colloids and fats forced together under the pressure of the
A term used by coffee professionals to describe the activity
of sipping brewed coffees to assess their qualities.
Coffee with 97% or more of its naturally occurring caffeine
removed is classified as decaffeinated.
A French term meaning 'half cup' and also referred to as a
small coffee cup.
A one-ounce shot of intense, rich black coffee made and served
at once. A pump driven machine forces hot water through fine
Press/Plunger Pot: A device for making coffee in which
ground coffee is steeped in water. The grounds are then removed
from the coffee by means of a filter plunger which presses
the grounds to the bottom of the pot.
Roast: Dark Roasted. Bittersweet taste but not like burnt
The Term given to milk which has been made thick and frothy
by aerating it with hot steam.
Bean: Coffee grown at relatively high altitudes (4,000
to 4,500 feet). Beans grown at these high altitudes mature
more slowly and are harder and denser than other beans.
A double shot of decaffeinated coffee and non-fat milk.
J, K & L
A small, irregular bean. Has a unique acid character. Generally
shipped from Mocha Yemen.
Coffee: Coffee deliberately exposed to monsoon winds in
an open warehouse to increase body and reduce acidity.
Normally, each coffee cherry contains two beans. Occasionally,
a cherry will form with only one bean. These are called peaberries
and are frequently separated from other coffee and sold as
its own distinctive grade. New Guinea is one of the more popular
The cupped handle on an espresso machine which holds the ground
coffee during the brewing process.
The Robusta bean is high in caffeine and low in flavour. It
is grown between sea level and 2,000 ft. It is processed using
the dry method. Being cheap it is used by commercial coffee
companies as bases for instant coffee.
Bean: Describes coffee grown at relatively low altitudes
(under 4,000 feet). Beans grown at lower altitudes mature
more quickly and produce a lighter, spongier bean.
The appearance or colour of coffee.
A single or straight coffee from one region or country of
Y & Z
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