Coffee Vocabulary

Terroir

Environment shaping coffee's flavor

Crema

Foam on top of espresso

Bloom

CO2 release at brew start

Single Origin

From one specific place

Extraction

Pulling flavor into water

TDS

Coffee concentration measurement

Washed Process

Fruit removed before drying

Natural Process

Dried with fruit on

Roast Profile

Time-temperature roasting curve

Cupping

Standardized coffee tasting method

Body

Weight and texture in mouth

Acidity

Bright, tangy quality

Channeling

Uneven water flow, bad shot

Dose

Amount of coffee used

Green Coffee

Unroasted beans

Degassing

CO2 escaping after roast

Third Wave Coffee

Treating coffee as craft

Fines

Tiny leftover grind particles

Ratio

Coffee-to-water proportion