Glossary

Aftertaste (Finish)

The flavors and sensations that remain after swallowing. A good finish is clean and coherent, not abrupt or drying. Some coffees linger briefly; others unfold slowly.

Arabica (Coffea arabica)

The most widely consumed coffee species in the world, prized for complexity and aromatic range. Arabica thrives at higher elevations and tends to produce nuanced, layered flavors.
Worth knowing: Most specialty coffee is Arabica.

Acidity

Brightness and clarity, not sharpness. Acidity gives coffee structure and lift, often described using fruit or citrus references. Without it, coffee can taste dull; with too much, unbalanced.
Influenced by: Altitude, origin, processing method, and roast level.

Body

The physical weight of coffee on the palate. Light-bodied coffees feel delicate; fuller-bodied coffees feel round and substantial.
Brewing matters: Immersion methods tend to emphasize body; filtered methods emphasize clarity.

Bloom

The release of carbon dioxide when hot water first meets freshly ground coffee. Fresh coffee blooms actively; stale coffee does not.
Practical tip: Allowing a brief bloom improves extraction and flavor balance.

Cold Brew

Coffee brewed with cold water over many hours. The result is typically smooth, lower in perceived acidity, and naturally sweet.
Note: Cold brew is a brewing method, not a roast level.

Crema

The golden foam that forms on top of a well-extracted espresso. It contains emulsified oils and aromatic compounds and contributes to aroma and mouthfeel.
Clarification: Crema quality depends on freshness, grind, pressure, and technique.

Dark Roast

Roasted longer and at higher temperatures, producing bold, bittersweet, and smoky characteristics. Origin nuances are often subdued in favor of roast-driven flavors.

Degassing

The natural release of carbon dioxide from freshly roasted coffee. Beans benefit from a short rest period before brewing.
Why it matters: Brewing too soon after roasting can lead to uneven extraction.

Espresso

A concentrated brewing method that uses pressure to extract coffee quickly. Espresso is not a bean or roast—it is a process.
Foundation: Many milk-based drinks begin here.

Extraction

The process of dissolving flavor compounds from coffee grounds into water. Proper extraction is the balance point between sourness and bitterness.
Controlled by: Grind size, time, temperature, and water quality.

Flavor Notes

A shared vocabulary used to describe sensory impressions. These are references, not ingredients.
Example: “Chocolate” describes a familiar flavor association—not added cocoa.

Grind Size

How finely or coarsely coffee is ground. This single variable dramatically affects flavor.
Rule of thumb: Faster brews require finer grinds; slower brews require coarser ones.

Light Roast

Roasted to preserve the coffee’s natural character—acidity, aroma, and origin expression.
Common misconception: Light roast does not mean less flavor.

Medium Roast

A balanced roast that bridges origin character and caramelized sweetness. Often versatile and approachable.

Mouthfeel

How coffee feels in the mouth—silky, creamy, juicy, or drying. Closely related to body, but more textural.

Origin

The geographic source of a coffee. Origin influences flavor more than almost any other factor.

Pour-Over

A manual brewing method emphasizing control and clarity. Water is poured in stages over coffee grounds in a filter.
Result: A clean, expressive cup.

Processing

The method used to remove coffee fruit from the bean after harvest. Common methods include washed, natural, and honey.
Impact: Processing shapes sweetness, clarity, and fruit expression.

Single Origin

Coffee sourced from one region, farm, or cooperative, allowing distinctive characteristics to stand on their own.

Terroir

The combined influence of climate, soil, altitude, and environment on flavor. Coffee, like wine, reflects where it comes from.

Washed Process

A processing method where fruit is removed before drying. Known for producing clean, precise flavor profiles.