A
Acidity
The bright, lively sensation found in some coffees — often citrusy or wine-like, not the same as sourness.
Learn More →Aeropress
A manual coffee brewer that uses immersion and light pressure to brew coffee quickly.
Arabica
One of the two major commercially cultivated coffee species — generally sweeter and more complex than Robusta.
Learn More →B
Barista
A person trained to prepare and serve coffee, especially espresso-based drinks.
Bloom
The release of trapped gases when hot water first contacts freshly ground coffee, causing it to puff up briefly.
Bourbon
A classic Arabica variety known for sweet, balanced flavor, widely grown across Latin America.
Burr Grinder
A grinder that crushes beans between two abrasive surfaces for a consistent particle size, unlike a blade grinder.
C
Caffeine
The natural stimulant found in coffee responsible for its energizing effect.
Coffee Cherry
The fruit of the coffee plant. The seeds inside become the beans we roast and brew.
Learn More →Cold Brew
Coffee steeped in cold water for 12+ hours, producing a smooth, low-acid concentrate.
Learn More →Cupping
The standardized method professionals use to taste and evaluate coffee side by side.
D
Degassing
The release of carbon dioxide from coffee beans in the days after roasting.
Drip Coffee
Coffee brewed by pouring hot water over grounds in a filter, typically with an automatic machine.
Learn More →E
Espresso
A concentrated coffee brewed by forcing hot water through finely-ground coffee under pressure.
Learn More →Extraction
The process of pulling flavor, oils and caffeine out of ground coffee using water.
F
French Press
A full-immersion brewer that steeps coarse grounds in water, then separates them with a metal plunger.
Learn More →G
Green Coffee
Unroasted coffee seeds, before they're turned brown through roasting.
Grind Size
How fine or coarse coffee is ground, which controls how quickly it extracts.
Learn More →L
Light Roast
A shorter roast that preserves more of the coffee's origin character and acidity.
Learn More →M
Medium Roast
A roast level balancing sweetness, acidity and body — the most common "everyday" profile.
Learn More →N
Natural Process
A processing method where the whole coffee cherry is dried around the seed, producing a fruitier, heavier cup.
P
Processing
How the fruit is removed from the coffee seed after harvest — a major factor in the final flavor.
Learn More →Pour Over
A manual brewing method where water is poured slowly over grounds sitting in a filter.
Learn More →R
Robusta
A hardier, higher-caffeine coffee species with a bolder, more bitter flavor than Arabica.
Learn More →Roast Date
The day coffee was roasted — the single best indicator of freshness, more useful than a "best by" date.
S
Single Origin
Coffee sourced from one specific place, rather than blended from multiple origins.
Learn More →Specialty Coffee
High-quality coffee graded above a certain threshold for being free of defects and rich in flavor.
T
Tasting Notes
Descriptions of the flavors and aromas naturally present in a coffee — not added ingredients.
Learn More →W
Washed Process
A processing method where the fruit is removed before drying, producing a cleaner, brighter cup.