A complete and updated glossary with the essential terms of specialty coffee. Perfect for those who want to understand processes, methods, sensory profiles, and technical language.
Acidity— A bright, vibrant sensation that brings freshness to the cup.
Altitude (m.a.s.l.)— Meters above sea level where coffee is grown; influences bean density and complexity.
Anaerobic— Fermentation process without oxygen that intensifies aromas and flavors.
Barista— A professional specialized in coffee preparation.
Bloom— Initial pre-infusion that releases CO₂ and improves extraction.
Body— The tactile sensation of coffee in the mouth: light, silky, or creamy.
Specialty Coffee— Coffee with traceability and a score ≥80 SCA.
Cupping— Standardized tasting to evaluate aroma, flavor, acidity, body, and sweetness.
Cold Brew.— Cold extraction over 12–24 hours, resulting in a smooth and sweet beverage.
Sweetness— Natural sensation of well-processed and roasted coffee; not related to added sugar.
Dose— Amount of coffee used in a recipe (e.g., 18 g for espresso).
Espresso— Rapid extraction under pressure that produces a concentrated beverage.
Extraction— The process by which water dissolves soluble compounds from coffee.
Filter— Brewing methods by dripping or immersion (V60, Chemex, Aeropress).
Fermentation— Microbial transformation of the mucilage that defines the final coffee profile.
Grind Size— The coarseness of ground coffee; directly affects extraction.
Geisha / Gesha— A varietal known for its aromatic complexity and high scoring.
Honey— Process where part of the mucilage remains during drying, adding sweetness.
Headspace— Free space in the portafilter that influences espresso stability.
Washed— Process where mucilage is removed before drying; produces clean, bright cups.
Latte Art— Technique of pouring milk to create designs on espresso.
Micro-lot— Small, traceable lot with unique characteristics.
Mucilage— Sweet, sticky layer surrounding the coffee seed.
Natural— Process where the whole cherry dries intact; adds fruity notes and fuller body.
Roast Profile— Temperature curve that defines coffee development.
Puck— Compacted coffee disc after espresso extraction.
Ratio— Relationship between coffee and water (e.g., 1:2 for espresso, 1:16 for filter).
Refractometer— Tool used to measure TDS and calculate extraction.
SCA— Specialty Coffee Association, the global standards organization.
Shot— A portion of espresso.
Single Origin— Coffee from a single farm, region, or country.
TDS (Total Dissolved Solids)— Percentage of dissolved solids in the beverage.
Terroir— Set of environmental factors that influence coffee flavor.
— See “Washed process.”: Ver “Lavado”.