- Acidity
- The bright and dry taste that adds life to a coffee.
- Aftertaste
- The sensation of coffee taste that lingers and changes after the coffee has been swallowed.
- Arabica coffee
- The higher quality species of the coffee plant, grown at high altitude.
- Aroma
- The intensity of the coffee flavor, as sensed by the nose.
- Blind filter
- A filter basket without holes, used for cleaning an espresso machine.
- Body
- The weight of the coffee; best be sensed by allowing the coffee to rest on the tongue, then rubbing the tongue against the roof of the mouth.
- Cherry
- The fruit of the coffee tree. Each cherry contains two coffee beans or one "peaberry."
- Coffee biscuit
- The coffee cake left in the espresso machine’s portafilter basket after extraction.
- Crema
- The flavoursome and aromatic foam, or emulsion, on top of an espresso.
- Cupping
- A coffee tasting technique used to evaluate the aroma and flavour profile of a coffee.
- Decaffeinated
- Coffee that has had at least 97% of its caffeine removed is classified as decaffeinated.
- Ethical coffee
- Coffee cultivation developed and implement by standards that are socially and environmentally responsible, as well as economically viable. We stock Rainforest Alliance Certified coffees.
- Extraction
- The brewing delivery of coffee and its unique flavours.
- Green Coffee
- The term used for unroasted coffee beans
- Hopper
- The container that holds whole coffee beans in a grinder.
- Organic coffee
- Coffee that has been grown and certified as free of pesticides and chemicals.
- Over-extraction
- An espresso that has taken too long to pass through the coffee grounds.
- Portafilter basket
- Ground coffee is dosed into this vessel within the portafilter handle of an espresso machine.
- Portafilter handle
- The handle that holds the portafilter basket (see above). This then fits into the group head of an espresso machine.
- Robusta coffee
- Coffee with a naturally higher caffeine content; grown at lower altitudes.
- Shower screen
- Part of an espresso machine that distributes water onto the coffee grounds.
- Single Origin or Estate
- Coffee beans that have not been mixed with any other beans, even beans from the same country.
- Specialty coffee
- Coffee that is distinguished by the quality of its raw material, representing only 10% of all coffee grown worldwide.
- Steaming wand
- Part of the espresso machine that produces steam to texture milk.
- Tamper
- A tool that presses coffee into the portafilter basket.