Popular Coffee Terminology: From Bean to Brew

Coffee is more than a beverage—it's a world of flavors and techniques. Whether you're a casual coffee drinker or an aspiring home barista, understanding coffee terms could make your experience more enjoyable.

Coffee Bean Basics

Arabica: A globally popular coffee species prized for its nuanced flavor profile, characterized by complex taste notes and bright acidity.  

Robusta: A hardier species, often used in espresso blends for its strong flavor and caffeine content.

Differences between Arabica and Robusta

Coffee Species and Origins

Coffee Belt: The geographical region between the Tropic of Cancer and the Tropic of Capricorn where coffee is primarily grown.

Bean Density: A measure of the weight of a coffee bean, influencing its flavor profile.

Terroir: The unique environmental factors that influence the taste of coffee, including soil, climate, and altitude.

 Comprehensive Beginners Guide to Choosing Coffee Beans

Micro Lots and Seasonal Variations

Single-origin coffee: Coffee beans sourced from a specific region or country.

Micro Lot: Coffee from a single farm or from a specific part of the coffee farm.

Nono Lot: An extremely small, highly exclusive coffee lot that is even more specialized than a micro lot. Typically representing the smallest possible quantity of coffee from a specific plot or even a single section of a farm

Seasonal Coffee: Coffee beans that ripen at different times of the year in different regions, appearing in markets and coffee bars for limited times.

Aged Coffee: Coffee that is held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases the body. The aging process could also refer to a preparation method. 

Coffee Processing Methods

Washed Process: The most common method, involving pulping, fermentation, and drying.

Natural Process: Drying the cherries whole for a sweeter, fruitier taste.

Honey Process: A hybrid method where cherries are partially de-pulped before drying.

Fermentation: A processing stage where microorganisms and enzymes break down parts of the coffee seeds. Typically used to break down mucilage (a sticky part of the coffee fruit), bacteria and yeasts digest carbohydrates, producing gas and acids. Fermentation can significantly influence coffee flavor.

Infusion: Infused coffee beans are coffee beans that have been co-fermented with additional ingredients like spices, herbs, fruits, or other natural flavorings.

Degree of roasting 

Light Roast: A light roast produces a mild, acidic cup with bright, fruity notes.

Medium Roast: A balanced roast with a blend of sweetness, acidity, and bitterness.

Dark Roast: A rich, bold roast with a strong, smoky flavor.

Degassing: Resting period after roasting to release CO2 from the coffee beans. 

Review this: A Guide to Different Coffee Roast Light, Medium, and Dark Roast Coffee Explained

Coffee Brewing Methods

Pour Over: A manual brewing method where hot water is poured over coffee grounds in a filter.

Aeropress: A portable brewing device that uses pressure to extract coffee. Watch our interview with Sidra Marand, the Saudi 2024 Aeropress Champion in Medina. 

French Press: A simple method involving plunging hot water through coffee grounds.

Espresso: A concentrated coffee beverage made by forcing hot water through finely ground coffee.

Cold Brew: A method of brewing coffee by steeping coarsely ground beans in cold water for an extended period.

Brewing Techniques and Issues

Blooming: A short initial water pouring over coffee grounds to release CO2, it is usually described when making pourover coffee.

Pre-infusion: A technique where a small amount of water is initially added to the coffee grounds to allow for degassing before full extraction, it is usually described when making espresso. 

Extraction: The process of removing soluble compounds from coffee grounds.

Channeling: Water passes through and around the coffee bed unevenly, causing an uneven extraction

Over-extraction: When coffee is brewed for too long, resulting in a bitter taste.

Under-extraction: When coffee is brewed for too short a time, resulting in a weak and sour taste.

Tamping: Pressing ground coffee in an espresso portafilter to create an even surface for extraction.

Coffee Terminology and Sensory Experience

Crema: The creamy foam on top of an espresso shot.

Body: The mouthfeel of coffee, ranging from thin and watery to thick and syrupy.

Acidity: The tartness or brightness in coffee.

Bitterness: The astringent quality of coffee.

Sweetness: The perceived sweetness of coffee, independent of sugar.

Umami: A term that literally translates to “pleasant savory taste” in Japanese, is recognized as one of the five fundamental tastes, often referred to as the fifth taste

Aroma: The smell released from freshly ground coffee (dry aroma) and from freshly brewed coffee.

Flavor Profile: The combination of taste, aroma, and other sensory characteristics of coffee.

Notes: Specific flavor descriptors used to characterize the taste of coffee, such as fruity, nutty, chocolatey, floral, or spicy. These notes are usually written on the coffee bean bags to help people choose what fits their preferences. 

Professional Coffee Evaluation

Cupping: A professional tasting method where coarsely ground coffee is steeped with hot water in shallow bowls and then slurped from flat spoons to evaluate coffee quality.

Q Grading: A professional coffee evaluation system used to assess and score specialty coffee quality.

Cup of Excellence: An annual competition held in several countries to identify the highest quality coffees produced, with winning coffees sold through internet auctions.

Coffee Flight: a tasting experience where you sample multiple types of coffee, often served in small portions.

Coffee Equipment

Grinders

Burr Grinder: A precision grinding device that uses two revolving abrasive surfaces (burrs) to grind coffee beans. These grinders offer consistent grind size, which is crucial for even extraction. They come in two main types:

• Flat Burr Grinders: Two parallel rings with serrated edges that grind beans between them
• Conical Burr Grinders: One cone-shaped burr that sits inside another ring-shaped burr, often preferred for generating less heat and maintaining bean flavor

Blade Grinder: A less expensive grinding option that uses a spinning blade to chop coffee beans. While more affordable, these grinders might produce inconsistent particle sizes, which can lead to uneven extraction and less predictable flavor profiles.

Kettles

Gooseneck Kettle: A specialized kettle with a long, thin spout that allows for precise water control during pour-over brewing. Key features include:

• Precise pouring angle and flow rate
• Temperature control mechanisms
• Electric and stovetop variants
• Importance of water temperature (ideal brewing temperature: 195-205°F or 90-96°C)

Filter Drippers

Pour-Over Drippers: Devices used to brew coffee by manually pouring hot water over ground coffee in a filter. V60 and Chemex drippers are very common among home and professional baristas. 

Varieties include:

• Ceramic drippers (excellent heat retention)
• Plastic drippers (lightweight and portable)
• Metallic drippers (durable and quick-heating)

Factors affecting flavor: filter type, dripper material, and pouring technique

Read more about: Choosing the Right V60: Plastic vs Ceramic vs Glass vs Metal

Espresso Machines

Types of Espresso Machines:

• Manual Lever Machines: Require manual pressure application, offering maximum control
• Semi-Automatic Machines: User starts and stops the extraction, with pump-driven water pressure
• Automatic Machines: Preset water volume and extraction time
• Super-Automatic Machines: Some could handle grinding, tamping, brewing, and milk steaming

Key Features to Consider:

• Boiler type (single, double, heat exchange)
• Pump pressure (9 bars is ideal for espresso extraction)
• Temperature stability
• Milk steaming capabilities
• Programmable settings

You can also review this article on Qava Academy: Understanding Espresso Machines: Manual, Semi-Automatic, and Super Automatic - The Ultimate Guide

Each piece of equipment plays a crucial role in coffee preparation, influencing the final taste, aroma, and quality of the brew.

Maintenance Terms and Equipment Care

Proper maintenance is crucial for preserving the quality and longevity of coffee equipment.

Cleaning Terms

Backflushing: A cleaning process for espresso machines that removes coffee oils and residue from the brew head and group head. 

Descaling: The process of removing mineral buildup (limescale) from coffee machines, kettles, and other water-contact equipment. This service should be performed by professional technicians only. You can request maintenance and cleaning services from Spherey App. 

Purging: Clearing water lines in group heads and steaming wand to prevent old coffee and milk residue from affecting taste.

Master How to Clean Your Espresso Machine with These Easy Steps

Maintenance Techniques and Preventative Care

Burr Calibration: Adjusting the distance between burrs in a grinder to ensure consistent grind size.
Gasket Replacement: Changing rubber seals in espresso machines to prevent leaks and maintain pressure.
Water Filter Replacement: Regularly changing water filters to prevent mineral buildup and ensure water quality.

Seasoning: The process of preparing a new coffee equipment by running it through initial brewing cycles to remove manufacturing residues.
Break-in Period: The initial use phase of new coffee equipment where performance and consistency are optimized.

Understanding these terms can help you make informed choices about your coffee. Explore our selection of premium coffee equipment to take your brew to the next level.