(Expanded 2025 Edition)

A

AeroPress – A compact brewer that uses immersion + pressure for quick, clean coffee; versatile with many recipes.
Agitation – Stirring or swirling grounds during brewing to encourage even extraction.
Americano – Espresso diluted with hot water, mimicking drip coffee strength.
Arabica – The most common coffee species in specialty coffee; sweeter, more acidic than robusta.

B

Barista Hustle Method – A standardized brewing approach popularized by Matt Perger; emphasizes precision and repeatability.
Bed Depth – Thickness of the coffee grounds layer in the filter basket; affects flow and extraction.
Bitter – Harsh taste from over-extraction or too hot water.
Bloom – Initial wetting of grounds, releasing CO₂ and aiding extraction.
Body – The tactile weight and thickness of coffee in the mouth.

C

Channeling – Uneven flow of water through espresso puck, leading to under- and over-extraction.
Choked Shot – Espresso shot that barely flows due to overly fine grind or overdosing.
Clarity – Clean separation of flavor notes in a cup; prized in pour-over.
Cold Brew – Coffee steeped in cold water for 12–24 hours, resulting in smooth, chocolatey flavor.
Crema – Golden foam on espresso caused by emulsified oils + CO₂.
Cupping – Standardized method for evaluating coffee aroma and taste.

D

Dose – The amount of ground coffee used in brewing.
Dialing In – Process of adjusting grind, dose, and yield for desired flavor.
Distribution – Even spreading of espresso grounds in portafilter to reduce channeling.
Drawdown – The draining stage in pour-over after the final pour.
Drip Coffee – Automatic filter coffee brewed by gravity.

E

Espresso – Concentrated coffee brewed under 9 bars of pressure, 25–35 seconds.
Extraction Yield – The percentage of coffee solubles removed during brewing.
Even Extraction – Desired outcome where all grounds are brewed uniformly.

F

Filter Bed – The packed grounds in a pour-over dripper.
Filter Coffee – Any non-pressurized brewing using a filter, including pour-over and drip.
Flat White – Espresso with velvety microfoam milk; smaller than a latte.
French Press – Immersion method using a plunger/filter.
Fines – Ultra-small coffee particles that slow flow and can muddy flavors.
Flow Rate – Speed at which water passes through coffee (critical in espresso and pour-over).

G

God Shot – Mythical “perfect” espresso shot with ideal taste and texture.
Gooseneck Kettle – Precision kettle used in pour-over.
Grind Retention – Amount of grounds that remain inside a grinder.

H

Hoffmann Method – James Hoffmann’s V60 recipe, involving multiple pours, swirls, and attention to bloom.
Hopper – Container holding beans on top of a grinder.
Hybrid Brewing – Combining immersion and percolation, e.g., AeroPress bypass methods.

I

Immersion Brewing – Brewing where grounds are fully submerged in water (e.g., French Press, AeroPress).
Inverted AeroPress Method – Brewing with AeroPress flipped upside down, allowing longer immersion.

J

Japanese Iced Coffee – Pour-over brewed hot over ice for clarity and brightness.

K

Kalita Wave – A flat-bottom pour-over dripper with wavy filter paper for consistent extraction. Buy here
Knock Box – Container for disposing espresso pucks.

L

Latte – Espresso mixed with steamed milk, topped with foam.
Lungo – A “long shot” espresso with higher yield, lighter body, more bitter taste.

M

Maillard Reaction – Chemical process during roasting that creates complex coffee flavors.
Microfoam – Fine, silky foam essential for latte art.
Moka Pot – Stovetop brewer using steam pressure. Buy here
Mod Bar – Modular espresso brewing system, often seen in cafés.

N

Natural Process – Coffee dried in the fruit; produces fruity, wine-like flavors.
Nitro Cold Brew – Cold brew infused with nitrogen gas for creamy texture.

O

Over-Extraction – Brewing too long or too fine, resulting in bitter coffee.
Origin – Geographic location where coffee is grown (e.g., Ethiopia, Colombia).

P

Puck – Compressed espresso grounds after tamping.
Puck Prep – Steps to ensure even espresso extraction: WDT, leveling, tamping.
Portafilter – Handle/basket assembly of an espresso machine.
Pour-Over – Brewing method where water is poured manually over coffee in a filter.
Pre-Infusion – Low-pressure water applied before full extraction to reduce channeling.
Pressure Profiling – Adjusting pressure during espresso extraction for different flavors.

Q

Quakers – Defective pale beans that didn’t roast properly.

R

Ratio (Brew Ratio) – Weight of coffee grounds vs. water used (e.g., 1:2 for espresso, 1:15 for pour-over).
Refractometer – Tool that measures TDS (strength) in coffee.
Ristretto – Shorter espresso shot (1:1.5 ratio), syrupy and intense.

S

Scales – Used to measure coffee and water precisely.
Shot Time – Time it takes for espresso to extract (usually 25–35 seconds).
Slurry – The mix of water + grounds during brewing.
Slurry Temp – Temperature of coffee slurry, critical in extraction.
Spritzing – Channeling symptom in espresso where coffee sprays out unevenly.
Strength – Coffee concentration, often measured in TDS.
Sweet Spot – The range of brewing parameters where coffee tastes best.

T

Tamping – Compressing espresso grounds in the portafilter.
Third Wave Coffee – Movement emphasizing transparency, origin, and high-quality beans.
Total Dissolved Solids (TDS) – Measurement of coffee’s strength in percentage.
Turkish Coffee – Unfiltered coffee brewed with very fine grounds in a cezve.

U

Under-Extraction – Coffee brewed too quickly, resulting in sourness and thin body.

V

V60 – Popular pour-over dripper by Hario. Buy here
Vacuum Pot (Siphon Brewer) – Glass brewer using vapor pressure; theatrical and clean cup.

W

Washed Process – Processing where beans are fermented and washed, producing clean, bright flavors.
WDT (Weiss Distribution Technique) – Espresso puck prep technique using thin needles.
Wet Burrs – Espresso grinder burrs that retain moisture after cleaning.

Y

Yield – The amount of liquid coffee produced from a given dose.

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