Coffee Glossary

The combination of coffee beans from two or more origins to create a flavor profile or balance production costs

Different ways that coffee can be transformed from bean to beverage form according to desired strength and flavor. Popular coffee brewing methods include: drip, pour-over, French press, espresso, cold brew, siphon, Chemex, percolator, Moka pot, Kalita Wave, and Clever Dripper.

The salty sensation caused by excessive heat when coffee has been left on the warming element too long after brewing, e.g., truck-stop coffee.

A secondary defect that describes a breakage in the coffee bean

A crystalline compound (C8H10N4O2) and stimulant found in coffee, some teas, and some cocoas. The caffeine content of any coffee depends on the variety, roast, and brewing method. A Robusta coffee bean contains 2.2-2.7% caffeine while Arabica contains 1.2-1.5%.

Carbonic maceration involves fermenting coffee cherries in carbon dioxide-rich environments — similar to winemaking — resulting in fruity and floral flavor profiles.

Carbonic maceration coffee is a processing method borrowed where whole, intact coffee cherries are fermented in a sealed, carbon dioxide-filled tank

Refers to the process of verifying that coffee meets certain set standards i.e. organic, Fair Trade, or Rainforest Alliance. Roasters source certified coffees to meet consumer demand for ethical and sustainably produced beans that align to their own values.

Chaff is a papery byproduct that comes off the coffee in the roasting process

A glass pour-over coffee maker invented by German-American chemist Peter Schlumbohm in 1941.