Coffee Glossary

Coffee Glossary

Use this page when a bag label or brew recipe throws unfamiliar language at you.

Common Terms

Acidity: Brightness or liveliness in the cup. In coffee, this usually means pleasant tartness, not literal acid burn.

Anaerobic: A fermentation approach with limited oxygen that can create intense fruit-driven or wine-like flavors.

Blend: Coffee made from multiple lots or origins combined for a target flavor profile.

Body: The weight or texture of the coffee in your mouth, from tea-like to syrupy.

Bloom: The first pour in many manual brews, used to release gas and improve even extraction.

Cupping: A standardized tasting method used to compare coffees.

Development: The roasting period after first crack that shapes sweetness, solubility, and roast character.

Dose: The amount of dry coffee used in a brew recipe.

Extraction: The process of dissolving coffee compounds into water.

First Crack: The point in roasting when beans audibly pop as pressure breaks cell walls.

Honey Process: A processing method where some fruit mucilage remains on the seed during drying.

Natural Process: A processing method where the coffee dries inside the fruit.

Origin: The country, region, farm, or lot where the coffee was grown.

Resting: The post-roast waiting period that allows coffee to degas before brewing.

Roast Defect: A roasting mistake, such as baking, scorching, or underdevelopment, that creates negative flavor.

Second Crack: A later roast stage tied to deeper structural breakdown and darker roast character.

Solubility: How easily coffee compounds dissolve into water. More developed roasts are often more soluble.

Washed Process: A cleaner processing style where fruit is removed before drying.

Fast Flavor Reference

• Floral and citrus: often lighter roasts, washed processing, or high-elevation coffees
• Jammy and fruit-heavy: often natural or anaerobic processing
• Chocolate and nut tones: often medium roasts or Brazil/Central America profiles
• Heavy body and spice: often immersion brewing or darker roast development

Fast Troubleshooting Reference

• Sour and thin: extract more
• Bitter and dry: extract less
• Flat and dull: check freshness, water quality, or roast quality
• Muddy and unclear: reduce fines, agitation, or overly aggressive extraction

For fuller explanations, jump back to the specific guide pages in the Coffee Guide sidebar.