Roaster List's Coffee Glossary

Coffee Acidity is used to describe a range of different flavors that relate to the amount of acid in a coffee bean.

Aroma can refer to specific flavor attributes of coffee smells (or tastes) such as sweetness, bitterness, saltiness or sourness.

Astringency refers to an unpleasant sour flavor when tasting coffee.

Balance is an adjective used to describe how aspects of a coffee compliment each other.

A plain cup of brewed coffee served without any milk or add ons, usually referring to drip coffee.

The ratio of coffee to water used when making coffee.

A type of coffee bean grinder where beans are ground using flat or conical burrs, leading to a more uniform grind size.

A 5–6 oz espresso and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso.

A glass brewing device used for making pour over coffee.

A farm that commercially grows coffee in one of the coffee growing regions of the world.

The flavor wheel is an image that depicts the different flavors and aromas you might find in roasted coffee.

A flowering shrub or tree whose fruit containts a seed that we roast and brew for coffee.

A flowering shrub or tree whose fruit containts a seed that we roast and brew for coffee.

A flowering shrub or tree whose fruit containts a seed that we roast and brew for coffee.

Coffee made with coffee grounds and cold water. It can be immersion or made with the drip coffee method.

A sweet, light brown layer of foam that develops on a shot of espresso.

A standardized process to taste and define the unique characteristics of a coffee.

Letting gas escape from the coffee beans through a one way valve in the first few days after roasting.

A coffee brewing process where water is poured over ground coffee inside of a paper filter.

A type of coffee roaster where a rotating drum that holds coffee beans (or cylinder) is rotated above a heat source.

A drink that normally yields 1-2 oz. made by forcing a small amount of water through finely ground coffee.

Extraction refers to how well the water dissolves soluble flavors via coffee grounds into coffee through the brewing process.

Fragrance is typically used in coffee to refer to the set of characteristics found in the smell of dry coffee. It is sometimes used synonymous with aroma.

An immersion brewing device that consists of a cylindrical cup and a mesh filter (usually metal)

A scale that can measure in grams, used when brewing coffee to measure the amount of water.

A coffee brewing process where the coffee grounds are submerged in water for a set period.

A drink made up of espresso, steamed milk, and a thin layer of microfoam on top.

A design made in a coffee drink with steamed milk and microfoam being poured into espresso.

Microfoam is milk foam that's created when steaming milk. It has tiny, uniform bubbles and a shiny appearance.

A drink made up of espresso, chocolate, steamed milk, and a thin layer of microfoam.

A credential for coffee professionals that displays their overall knowledge of coffee.

A roast profile is the detail behind how a coffee is roasted - specifically it's temperature range, airflow, and other key metrics.

Single origin refers to coffee that comes from one region, and usually one location or coffee farm.

Specialty coffee is the highest quality coffee in the world and is graded at 80 or higher by a licensed Q Grader.

An organization that acts as the head for the specialty coffee industry around the world.

A term to describe the flavors in a particular coffee by tasting it.

Refers to a movement within the coffee industry to focus on higher quality coffee.