Coffee culture comes with its own language — from Italian espresso terms to modern specialty coffee jargon. Whether you’re a beginner, home brewer, or café regular, this coffee dictionary explains the most common (and confusing) coffee words in clear, simple language.
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A
AeroPress
A manual coffee brewing device that uses air pressure to extract coffee. Known for producing smooth, low-acid coffee quickly.
Affogato
An Italian dessert-coffee made by pouring hot espresso over vanilla ice cream.
Americano
Espresso diluted with hot water, resulting in a coffee similar in strength to drip coffee but with espresso flavour.
Arabica
The most popular coffee bean species, prized for its smooth, aromatic, and complex flavour profile.
B
Barista
A trained coffee professional who prepares espresso-based drinks and manages brewing techniques.
Batch Brew
Coffee brewed in larger quantities, usually using a drip machine.
Bean-to-Cup Machine
An automatic coffee machine that grinds whole beans and brews coffee in one process.
Bloom
The initial release of gas when hot water first hits fresh coffee grounds, often seen in pour-over brewing.
Body
The weight or thickness of coffee in the mouth, often described as light, medium, or full.
C
Café au Lait
Coffee made with brewed coffee and hot milk, traditionally served in France.
Cappuccino
An espresso drink made with equal parts espresso, steamed milk, and milk foam.
Cold Brew
Coffee brewed using cold water over an extended period (12–24 hours), resulting in low acidity and smooth flavour.
Crema
The golden foam on top of freshly brewed espresso, created by emulsified oils and gases.
Cortado
Espresso mixed with a small amount of warm milk to reduce acidity without overpowering coffee flavour.
D
Dark Roast
Coffee roasted longer, producing bold, smoky flavors and lower acidity.
Doppio
A double shot of espresso made using twice the coffee and water of a single shot.
Drip Coffee
Coffee brewed by dripping hot water over ground coffee through a filter.
E
Espresso
A concentrated coffee brewed by forcing hot water through finely ground coffee under pressure.
Extraction
The process of dissolving flavors from coffee grounds during brewing.
F
Filter Coffee
A broad term for coffee brewed without pressure, including pour-over and drip methods.
Flat White
An espresso-based drink with steamed milk and minimal foam, known for its smooth texture.
French Press
A manual brewing device using immersion brewing and a metal filter.
G
Geisha (Gesha)
A rare and highly prized coffee variety known for floral and tea-like flavours.
Grind Size
The coarseness or fineness of coffee grounds, affecting extraction and flavour.
H
Hand Grinder
A manual coffee grinder that allows precise grind control without electricity.
Heat Exchange (HX)
A system in espresso machines allowing simultaneous brewing and steaming.
I
Iced Coffee
Hot-brewed coffee cooled and served over ice.
Immersion Brewing
A method where coffee grounds are fully submerged in water during brewing.
L
Latte
Espresso with steamed milk and a thin layer of foam.
Light Roast
Coffee roasted for a shorter time, highlighting acidity and origin flavors.
Long Black
An espresso-based drink where espresso is poured over hot water (popular in Australia).
M
Macchiato
Espresso “stained” with a small amount of milk or foam.
Manual Espresso Machine
A coffee machine requiring hands-on control of brewing variables.
Medium Roast
A balanced roast level with moderate acidity and sweetness.
Microfoam
Finely textured milk foam used in latte art.
N
Nespresso
A capsule-based coffee system offering convenience and consistency.
Natural Process
A coffee processing method where beans dry inside the fruit, creating fruity flavors.
P
Pour-Over
A manual brewing method where hot water is poured over coffee grounds.
Portafilter
The handled filter basket used in espresso machines.
Pre-Infusion
A gentle wetting of coffee grounds before full pressure extraction.
R
Ratio
The relationship between coffee grounds and water (e.g. 1:15).
Ristretto
A short, concentrated espresso shot with intense flavor.
Robusta
A coffee bean species with higher caffeine and stronger bitterness.
S
Single Origin
Coffee sourced from one country, region, or farm.
Specialty Coffee
High-quality coffee graded 80 points or above by professionals.
Steam Wand
A component on espresso machines used to heat and froth milk.
T
Tamping
Compressing coffee grounds in a portafilter before brewing espresso.
Third-Wave Coffee
A movement emphasizing quality, origin, and craft brewing.
V
Vienna Roast
A dark roast style with mild smokiness and slight sweetness.
W
Water Temperature
Ideal brewing temperature is typically between 90–96°C.
Whole Bean
Coffee sold unground to preserve freshness.