All About Coffee

Aged Coffee

Traditionally, coffee held in warehouses for several years. Such aging reduces the acidity and complexity of the coffee.

Ankola

The seldom-used market name for Arabica coffee from northern Sumatra.

Armenia

Rated one of the best coffees of Colombia, region in Colombia.

Bag

A burlap sack of coffee. Weight differs from country to country. For example: in Brazil a bag is 132 pounds. In Colombia it is 154 pounds. In Hawaii it is 100 pounds. (132 pounds is the most common).

Bani

Market name for a good, low-acid coffee from the Dominican Republic.

Barahona

Market name for coffee from the southwestern region of the Dominican Republic. It is considered to be the best coffee from that country.

Bourbon

A botanical variety of Arabica Coffee.

Brazil Bourbon Santos

Fruity coffee, Bourbon refers to a variety of Coffea arabica, which first appeared on the island of the same name (now Reunion Island). Santos refers to the port that the coffee shipped from. Historically the main point of export for coffee.

Bucaramanga

Very low acid, mellow Colombian coffee, region in Colombia.

Bugishu

Market name for Arabica coffee from the slopes of Mt. Elgon in Uganda.

Cafe Noir

Coffee served without cream or milk. Cafe is French for coffee and noir is French for black. Canephora The coffee species second in importance to "Coffea Arabica," "Coffea Robusta" is known by botanists as "Coffea Canephora."

Caffe Americano

An espresso that is cut with very hot water to fill an American size cup.

Caffe Latte

Espresso with the addition of three times the amount of hot milk, covered with a little foam.

Caffe Mocha

A chocolate cafe latte often prepared with whipped cream on top.

Caffeine

An odorless, bitter alkaloid responsible for the stimulating effect of coffee and tea.

Café au Lait

Traditional French beverage, combination of equal parts French Roast coffee and hot steamed milk, served in an oversized mug. A popular beverage in specialty coffeehouses. In France usually enjoyed as the morning refreshment.

Cappuccino

An espresso drink comprised of one serving of espresso topped with hot milk and froth. Cappuccino gets its name from the Italian order of Catholic Capuchin monks, whose hooded robes resemble the drink's cap of foam in shape and color.

Caracas

A class of Venezuelan coffees ranging from fair to excellent in quality.

Chanchamayo

The market name for a respected coffee from south-central Peru.

Cherry

Common name for the fruit of the coffee tree. Each cherry contains two regular coffee beans, or one peaberry.

Chicory

The root of the endive, roasted and ground, it is blended with coffee in New Orleans-style coffee.

Clean

A coffee cupping term describing a coffee sample that is free from flavor defects. It has a clear and refined texture in the mouth; opposite of dry.

Coban

The market name for a high-grown coffee from north-central Guatemala.

Coffee Oil

The volatile coffee essence developed in a bean during roasting.

Colombia

The standard Colombian coffee is a wet-processed coffee produced by small holders, collected, milled and exported by the Colombian Coffee Federation. It is sold by grade (Supremo highest) rather than by market name or region. It can range from superb high-grown, classic, mildly fruity Latin-America coffee to rather ordinary, edge-of-fermented fruity coffee.

Creamy

Moderately high level of oily material suspended in the coffee beverage. The result of pronounced amounts of fats present in the beans.

Crema

The caramel colored foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. The crema makes a 'cap', which helps retain the aromatics and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew. Crema is caused by colloids and lipids being forced out into an emulsion under the pressure of an espresso machine.

Cucuta

Market name for coffee grown in northeastern Colombia.

Djimah

A coffee from Ethiopia.

Dominican Republic

High-grown Dominican coffee is a fairly rich, acidy coffee with classic Caribbean characteristics. Lower grown Dominican coffees tend to be softer and less acidy.

Doppio

A double espresso or 1.5-3.0 oz of straight espresso.

Dry

A coffee with a parching or drying finish. It can also be called astringent.

Dull

A coffee is dull if it gives an impression of roundness but at the same time lacks character. Dull comes close to the meaning of flat.

El Salvador

El Salvador coffees tend toward softer, less acidy versions of the classic Central America flavor profile. The best high-grown El Salvador's from trees of the bourbon and pacamara varieties can be fragrant, complex, lively, and gentle.

Espresso

Used to describe both a roast of coffee and a method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee. Traditional Italian coffee cordial, enjoyed afternoons and evenings: 1 1/2 ounces of pressure brewed coffee, served in a demitasse cup. The essence of coffee. Espresso is meant to be savored, with the bittersweet flavors coating one’s tastebuds.Comes from the Latin word "Expresere" which means, "to press out."

Espresso Breve

Espresso with half and half.

Espresso Longo

A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.

Espresso Macchiato

Espresso with a minimal amount (or "mark") of steamed milk on top.

Espresso Ristretto

Literally "restricted" espresso. A shorter draw. The goal being a thicker and more flavorful espresso.

Espresso Roast

A roast of coffee that is darker than French Roast. It is almost black in color with a shiny surface, bittersweet in flavor, and an overlay of burned or charcoal-like tones.

Estate Coffee

Coffee produced by a single farm, single mill, or single group of farms.

Ethiopia Bebeka

Lowland plantation-grown washed coffee. Government owned plantation.

Ethiopia Ghimbi (Lekempti)

Natural coffee from Wellega region. Light to medium acidity, clean cup with fruity character.

Ethiopia Harrar

Region and city in Ethiopia. Legendary for mocha flavor, very distinctive unwashed character.

Ethiopia Limmu

Name given to washed coffee from Djimmah. Exhibits winy characteristics.

Ethiopia Sidamo

Region in Ethiopia, fairly balanced cup regarding acidity and body. Both washed and natural.

Ethiopia Tepi

Lowland plantation-grown washed coffee from Kaffa region. Government owned plantation.

Ethiopia Yirgacheffe

Premium quality from highest elevation in Sidamo region. Washed, clean cup with lemon-like acidity.

Flavored Coffees

Coffees that in their roasted, whole-bean form have been mixed with flavoring agents.

Frothed Milk

Milk that is heated and frothed with steam, used in specialty drinks such as cappuccino and lattes.

Ghimbi

A wet-processed coffee from western Ethiopia.

Gourmet Coffee

A generic term typically used for higher end premium coffees made with 100% arabica coffees. True gourmet coffees should use only 100% high grown coffees

Green Coffee

Unroasted coffee.

Haiti

The best Haiti coffees are low acid, medium-bodied, soft and rich. Virtually all Haiti coffees entering the United States are produced by a large group of cooperatives and marketed under the name Haitian Bleu.

Hawaiian Kona

A single-origin coffee from the Kona coast of the Island of Hawaii. It displays classic balance, with medium body, good acidity, and rich, complex aroma and flavor.

Heavy

A moderately high level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts.

Heredia

The market name for a respected coffee of Costa Rica.

Hydrolyzed

Refers to conventional type of instant coffee having an undesirable acidity due to treatment. Generally associated with over-extraction.

Indian Monsooned Malabar

Extremely low acid coffee, complex flavored bean, created by leaving Mysore beans out in open silos during the Indian monsoon season. Malabar is a region in India.

Indonesia

Catchall phrase for coffee from Java, Celebes or Sumatra. Indonesia coffees are usually marketed under the name of the island of origin. Most are distinguished by full body, rich flavor, and a low-toned, vibrant acidity.

Jamaica Blue Mountain

A celebrated single-origin coffee from above 3,000 feet elevation in the Blue Mountain District of Jamaica. It is a balanced classic coffee with rich flavor, full body, and a smooth yet vibrant acidity. These characteristics and its relatively short supply have made it one of the world's most celebrated coffees.

Java

Java coffees are grown on large Indonesian farms or estates, operated by the government, and are wet-processed using modern methods.

Jinotegoa

The market name for a respected Nicaragua coffee.

Kona

Hawaiian region, smooth, medium body, low/medium acidity. Believed by some to be the best overall coffee available.

Lavado Fino

The finest grade of Venezuela coffee.

MAM

An acronym for Medellín, Armenia, and Manizales, three of the best and most famous coffees of Colombia. To simplify large-scale coffee contracts, coffees from these three regions are sold together as MAM.

Macchiato

Either a serving of espresso "stained" or marked with a small quantity of hot frothed milk (espresso macchiato).

Mainstream Coffee

Generic term for everyday grocery store coffees. These coffees are typically inexpensive and are a blend of lower grade arabica coffees and/or robusta coffees.

Mandheling

The most famous coffee of Sumatra, Indonesia. From the Lake Toba area toward the northern end of the island.

Matagalpa

The market name for a respected coffee of Nicaragua.

Matari

The market name for one of the most admired coffees of Yemen.

Merida

The market name for one of the most respected and most characteristic Venezuelan coffees.

Mexico

Altura High grown coffee from Mexico, light with snappy, nutty flavor.

Mocha

A single-origin coffee from Yemen; also a drink combining chocolate and usually espresso coffee. It is the world's oldest commercially cultivated coffee.

Moshi

The market name for coffee from the slopes of Mt. Kilimanjaro in Tanzania.

Neapolitan Roast

A term for coffee brought to a degree of roast darker than the typical espresso roast, but not quite black. New Guinea A single-origin coffee from Papua.

New Guinea

The best-known New Guinea coffees are produced on very large, state of the art estates that produce a very well prepared, clean, fragrant, deeply dimensioned, moderately acidy coffee.

New Orleans Coffee

Traditionally, dark-roast coffee blended with up to 40 percent roasted and ground chicory roots.

Nicaragua

Medium body coffee, medium to high acidity.

Oaxaca Pluma

Market name for coffee from the southern Mexico state of Oaxaca.

Ocoa

The market name for one of the well-respected coffees of the Dominican Republic.

Organic Coffee

Coffee that has been grown and processed without the use of pesticides, herbicides or other chemicals.

Papua New Guinea

Rich and tangy coffee with medium body. Pod For use in one cup pod coffeemakers.

Pare

The market names for coffee from the south of Tanzania.

Pod

encompasses an enclosed disc shaped filter that contains coffee grounds. Premium pods are wrapped in air tight foil pouches to preserve freshness.

Premium Coffee

Generic term for coffees that are made with 100% arabica coffee beans.

Ristretto

This is the strongest and most concentrated espresso drink. It is made with half the amount of water but the same amount of coffee as a regular espresso. It is pure, intense, and wonderful in taste. Ristretto in Italian means "restricted."

Rounded

A balanced coffee whose basic characteristics are just at the right level, with none particularly apparent, giving the impression of roundness.

Santos

A market name for a category of high-quality coffee from Brazil.

Sidamo

The market name for a fruity wet-processed coffee from southern Ethiopia.

Silverskin

The thin, innermost skin of the coffee fruit. It clings to the dried coffee beans until it is either removed by polishing or floats free during roasting.

Specialty Coffee

The practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark.

Sulawesi

A single-origin coffee from the Indonesian island of Sulawesi.

Sumatra

Full bodied syrupy, earthy coffee.

Sumatra Ankola

Usually rated a top quality coffee from Sumatra.

Supremo

The highest grade of Colombia coffee.

Typica

A botanical variety of Coffee Arabica.

Varietal Coffee

A term used by many people in the American specialty coffee industry, to describe an unblended coffee from a single country, region, and crop.

Viennese Coffee

Coffee brewed by the drip or filter method from a blend of coffee brought to a degree or darkness of roast called Viennese Roast; also refers to brewed coffee of any roast or origin topped with whipped cream.

Wellenford Estate

At one time the most celebrated Jamaica Blue Mountain coffee. Now, any Jamaica Blue Mountain coffee from the Wellensford mill.

Yauco Selecto

Believed to be highest quality estate coffee from Puerto Rico.

Yemen Mocha

Full bodied, medium acidity, also known as Arabian mocha, Yemen or Mocha. The name mocha comes from the ancient port, presumably from where this coffee was often shipped.

Yemen Sanani

Low acid Yemen coffee, medium body, said to be one of the best from Yemen.

Zambia

Estate coffees from eastern Zambia, located in south-central Africa, that appear in the North American specialty market. They tend toward the softer, less acidy version of the Africa profile.

Zimbabwe

Zimbabwe coffee exhibits excellent cup presence and the vibrant, winy acidity characteristic of East Africa coffees. Some rank it second in quality only to Kenya among Africa coffees. Most is grown in the Chipinga region, along the eastern border with Mozambique.