A

Acid, Acidly, Acidity

A main sensory characteristic of the coffee in cup (with aroma, body and flavor), related to pH. Light roasted beans bring more acidity

Aftertaste

The coffee fragrance that lingers in your mouth after coffee is swallowed

Americano

Espresso beverage made with double-quantity water

Arabica

The most widely cultivated type of coffee bean that grows at high altitudes (2,000 to 6,000 feet above sea level) At the same time it is superior to the other major coffee type, Robusta.

Aroma

Fragrance, a main sensory characteristic of hot, freshly brewed coffee

B

Balance

The description of a coffee cup in which no characteristic overcomes the others. It is the combination which is pleasant and interesting

Barista

The Italian name given to skilled, experienced espresso machine operators

Blade Grinder (Mill)

An appliance that grinds coffee beans through the action of a sharp blade

Blending

The operation of mixing two or more single-origin coffees

Body

A main sensory characteristic of the brewed coffee> It refers to the sensation of heaviness and thickness when you 'chew' the coffee.

Brewing

The process of coffee making. Pouring hot water through a bed of ground coffee

Brew Group

The area of an espresso machine containing the grouphead, the portafilter and the filter baskets

Burr Grinder

A coffee grinder made of two metallic discs --”” one stationary, one rotating --”” which provides even grinding without burning the coffee

C

Caffé Latte

One shot of espresso enriched with three times the quantity of plain or steamed milk

Caffé Mocha

Caffé Latte with chocolate, caramel or other aromatic syrups

Caffeine

A mildly stimulating substance found in coffee and several varieties of tea

Cappuccino

The drink of thirds: One-third espresso, one-third steamed milk and one-third frothed milk

Cinnamon Roast

Also known as Light Roast or New England Roast, Cinnamon Roast provides a cup that is more sour and acid in taste

City Roast

Also known as Light French, Viennese or Full City Roast, City Roast is considered to be the regular roast type, but lighter than espresso roast

Coffee Bed

The ground coffee that is prepared for brewing by portioning, tamping or packing

Colombia Coffee

Wet processed coffee collected from small producers, milled and exported all over the world by Colombian Coffee Federation. It sells by grade (Supremo is the highest) or by botanical variety Bourbon is the best).

Continental Roast

Also known as Espresso, European or After-Dinner Roast

Crema

The dark, golden-brown, thick foam that covers the surface of espresso. A sign of well brewed espresso

D

Dark French Roast

A type of roast that is almost black in color and tastes bittersweet in the cup

Decaffeinated; Decaff

Coffee free of caffeine. The decaffeination process is applied during the green stage of the coffee bean

Degassing

The process of releasing gas (CO₂)by fresh roasted beans. As long as CO₂ release continues, the coffee bean is protected from oxygen action, or stalling.

Demitasse

Half a cup, or a three-ounce cup

Dispersion Screen

A component of the brew group in the espresso machine. It has the appearance of a very fine, round-shaped, metallic riddle.

Doppio

A double espresso

Dry processing

The method by which the coffee fruit is removed from the beans without using water

Drip Tray

A tray that sits under the brew group of the espresso machine, and collects the drips resulted in the brewing process

E

Espresso

A brewing process in which water (1.5 oz.), heated to approximately 200F, is pushed through 7 grams of hard packed coffee bed, with the force of 9-10 bars

European Roast

Also known as Continental, Espresso or After-Dinner roast

Extraction

The diffusion of flavors, caffeine, oils, colloids and other compounds found in ground coffee, into hot water, in the brewing process

F

Flavour

A main sensory characteristic of the coffee in cup (with aroma, body and acidity)

Fragrance

Describes the scent of dry, ground coffee before it is brewed

Frother

An appliance used to create foam in coffee or milk

Frothing Pitcher

A twelve-ounce (or larger) pot in which milk is frothed to make cappuccino

Full-City Roast

Also known as Light French, Viennese, Light Espresso, City Roast or High Roast

G

Green Coffee

Unroasted coffee beans

Grinder

An appliance that grinds the coffee beans

Grouphead

That part of the brewing group that connects the portafilter with the dispersion screen

H

Heavy Roast

Also known as French Roast or Spanish Roast, tasting bittersweet to burned

High-Grown Coffee

Coffe of Arabica provenance, grown at an altitude of over 2,000 feet

Heat Exchanger

A device with a knob that allows the user of an espresso machine to switch from “brewing mode”? to “steaming mode”?

Hopper

That part of the coffee grinder that holds the beans

Housing

The case, or the shell of the espresso machine

I

Italian Roast

A dark roast that tastes bittersweet and smells nearly burned

K

Knock Box

A bin or tray where the coffee grounds are dispensed

L

Latte

Also known as Caffe Latte, an espresso enriched with steamed milk (1/3 ratio)

Lever Espresso Machines

The first espresso machines in which water pressure was created by pushing a lever manually

Lungo

A type of espresso

Light Espresso Roast

Also known as Light French, Vienna, City, Full-City or High

M

Macchiato

Espresso enriched with a small quantity of frothed, hot milk

Mill

Grinder, a definition used for blade grinders or manual grinders, for example Turkish mills or pepper mills

Moka Pot

A stove-top coffee maker. Moka (or mocha, mocca, moca)is also a single-origin coffee from Yemen

O

Over-extraction

A process that occurs when coffee is left in contact with the grounds after the brewing process has ended

Organic Coffee

Coffee grown without using pesticides, herbicides or other chemicals. The coffee has to be certified by a third-authorized party as “organic”?

P

Percolator

A device used to make coffee by making the boiling, steaming water go through the coffee bed, several times

Piston

Another name for the manual espresso machine. The barista has to operate it himself, by pushing a lever, in order to force the water through the coffee grounds.

Pod

A pre-packed, pre-tamped portion of ground coffee

Portafilter

That part of the brew head where the coffee is put

Pressurestat

A device which, on some espresso machines, replaces the thermostat, maintaining the temperature inside the boiler

Prosumer

Professional espresso machines manufactured for the home-user

Pull

Shot. A memory of manually operated espresso machines

Pump

The device that delivers the water pressure

R

Recovery Time

The amount of time the espresso machine needs to brew again, after the previous shot

Ristretto

Double-dose espresso, which uses 14 grams of ground coffee with 1,5 oz. water

Richness

Another name for 'body'

Robusta

The other major type of coffee besides Arabica. Robusta is inferior in quality, poorer in flavors and richer in caffeine

S

Semi-dry processed coffee

The method of processing coffee in which skin is removed from the coffee fruits and then is allowed to dry naturally

Shot

The term that describes the brewing process for espresso

Semi-automatic espresso machine

An espresso machine that leaves the brewing time to the user

Single-origin coffee

Unblended coffee

Staling

The damaging action of O₂ over the roasted coffee

Steam Wand

An external pipe on espresso machines that steams milk, provides hot water and heats the cups

Super-automatic Espresso Machines

Espresso machines which fulfill other functions, which, on previous types of machines, were left to the user

T

Tamp; Tamper; Tamping

The action of hard-packing a portion of ground coffee, to prepare it for brewing espresso. The tamper is a metallic knob used to carry out this activity

Thermoblock

On some espresso machines, the usual heating system is assisted by thermoblocks, to reduce the waiting times

Thermostat

The device that maintains the water temperature in the boiler of an espresso machine

U

Under-extracted

A coffee which did not maintain contact with the ground coffee long enough. Weak coffee

W

Water Softener

An advanced filtering system

Wet Processed Coffee

Also known as washed coffee, wet processed coffee derives from the process of removing the fruity part from the coffee beans by wet methods

Whole-bean

A bean that has been roasted but not ground

Y

Yemen

A single-origin coffee, the Yemen is the world's oldest cultivated coffee.