If you've ever stood in a café line and wondered what "single origin coffee" means, or read about the "honey process" and felt lost — you're not alone. Coffee has its own vocabulary, and it can feel overwhelming. At Terra Coffee & Tea, we believe that understanding these words helps you enjoy your cup of coffee more deeply. When you know the terms, you see the care, craft, and global journey behind every sip.
This glossary is your guide — a collection of the most important coffee terminology to help you order, brew, and appreciate with confidence.
Why Learn Coffee Terminology?
Knowing the language of coffee is like having a backstage pass. You'll understand what baristas mean when they say "dial in the espresso," why your roaster talks about "first crack," and how farmers describe a "washed" versus a "honey" processing method. It's not about jargon — it's about connection.
Every stage of coffee, from green coffee beans to a flat white served in a small glass, has stories and traditions woven in. This guide will help you discover them.
Glossary of Coffee Terms
Arabica Coffee
Arabica coffee is the most widely consumed species of coffee, known for its smooth body, nuanced acidity, and aromatic complexity. Grown at higher altitudes, it matures more slowly, allowing flavours to develop fully. High-grown arabica tends to be smoother and more complex, often displaying notes of fruit, sugar, chocolate, or floral tones. It also contains less caffeine than robusta and is more commonly used in filtered brews. Most specialty cafés focus on arabica because it highlights terroir — the influence of soil, altitude, and climate on flavour.
Robusta Coffee
Robusta coffee comes from the Coffea canephora species and is known for its strong, bold flavour. Compared to arabica, robusta beans have more caffeine, less natural sweetness, and a more bitter, earthy profile. Common tasting notes include woody, nutty, or sometimes rubbery tones. Because of its higher caffeine content and intense body, robusta is more commonly used in espresso blends, where it contributes to a stronger crema and a punchier taste.
Bed of Finely Ground Coffee
When brewing pour-over or drip methods, you'll often hear instructions about creating a "bed of finely ground coffee." This refers to the evenly spread layer of grounds inside the filter. When hot water flows through the coffee grounds, it extracts flavour uniformly. A level bed prevents channeling — uneven paths of water that cause bitter or weak spots in your brew.
Brewing Method Where Coffee Grounds Are Immersed
Brewing methods are generally divided into immersion and percolation. A brewing method where coffee grounds are immersed, like the french press or AeroPress, means the grounds are fully steeped in water before being filtered. Immersion creates a heavier-bodied cup, with more oils and solids carried into the brew. Percolation methods (like pour-over) yield a cleaner taste with brighter acidity. Choosing between them depends on the flavours and textures you enjoy.
Coffee Cherry
Every coffee bean begins as the seed of a coffee cherry — a small, red fruit that grows on coffee trees. Each cherry typically holds two seeds (the beans), though some rare ones hold just one (called a peaberry). We make sure to deal with farmers who carefully harvest cherries when they're ripe. The way these cherries are processed after harvest has a huge impact on flavour, giving rise to terms like washed, natural, or honey process.
Coffee Machine Terminology
Coffee machine terminology refers to the parts and functions of espresso machines, grinders, and brewers. Words like "portafilter," "steam wand," "boiler pressure," and "group head" are common. Learning this language helps baristas operate machines with precision, and it empowers home users to get the most out of their equipment.
At Terra, we've trained countless partners to master their coffee machines — because even the best beans fall short if the equipment isn't used properly.
Coffee Roasting Terminology
Coffee roasting terminology includes stages like "first crack" (when beans audibly expand and release steam) and "second crack" (when oils emerge and darker flavours develop). Our Torrefazione Artigianale Granito (TAG) method focuses on fully caramelizing natural sugars without burning the bean. A medium roast coffee emphasizes richness, a dark roast creates bitterness, while a lighter roast highlights fruity and floral notes. Understanding this spectrum helps you choose the roast profile that matches your taste.
Double Shots of Espresso
In most cafés, the standard is double shots of espresso — about 60 ml brewed from 16–20 grams of coffee. A shot of espresso is the foundation for lattes, cappuccinos, and other espresso based drinks. Double shots provide balance and strength, ensuring the flavour stands up when milk is added. Home espresso machines often default to doubles too, because consistency and crema are better achieved this way.
Drip Coffee
Drip coffee is brewed when hot water drips slowly through a filter filled with grounds. Automatic drip machines are household staples, but manual pour-over (like V60 or Chemex) also fall into this category. The advantage of drip is clarity: it produces a clean, aromatic cup of coffee where individual flavour notes shine. At Terra, we love pairing single origin coffees with drip to highlight their unique terroir.
Espresso Based Drinks
This category covers beverages built on espresso: cappuccino, latte, macchiato, mocha, cortado, and more. A flat white, for instance, is an espresso based drink served in a small glass with an equal amount of steamed milk. Knowing these terms helps you navigate café menus and choose your perfect drink.
Flat White
The flat white originated in Australia and New Zealand and is now popular worldwide. Unlike a cappuccino (which has thick foam) or a latte (which is larger and milkier), a flat white emphasizes silky microfoam poured over espresso. Its balance of milk and espresso makes it a favourite for those who want richness without heaviness.
Green Coffee Beans
Green coffee beans are unroasted seeds shipped from producing countries. Farmers pack them in burlap sacks, and they arrive at roasteries like Terra's warehouse in Montréal. Quality is judged by size, moisture content, and absence of defects. These beans have grassy, raw aromas — roasting transforms them into the brown, fragrant roasted coffee beans we grind and brew.
Honey Process
The honey process is a processing method where part of the sticky fruit mucilage remains on the bean during drying. Despite its name, no honey is involved — the sweetness comes from natural sugars in the coffee cherry. Honey-processed coffees often taste sweeter and rounder, with syrupy body. In Latin America, this method is cherished for producing complex, dessert-like profiles.
Processing Method
A processing method is how coffee cherries are transformed into green beans. The main styles are washed (clean and bright), natural (fruity and heavy), and honey (sweet and balanced). Each has trade-offs in labour, water usage, and flavour outcome. Farmers choose based on climate, tradition, and market demand.
Single Origin Coffee
Single origin coffee comes from one region, farm, or cooperative rather than a blend. This traceability lets you taste terroir — the unique influence of climate and soil. A single origin Ethiopian might taste floral and tea-like, while a Colombian could be nutty and chocolatey. At Terra, we celebrate single origin coffees because they honour the farmers and communities behind them.
Common Coffee Shop Terminology
When you walk into a café, you'll hear baristas use specific coffee shop terminology. Here are some common terms:
- Café au Lait: Brewed coffee with hot milk, different from a latte (which is espresso-based).
- Crema: The golden foam layer on top of espresso, a sign of good extraction.
- Latte: Espresso with a larger amount of steamed milk and a thin foam layer, often decorated with latte art.
- Macchiato: Espresso "stained" with a small amount of steamed milk, highlighting boldness.
- Mocha: A latte with added chocolate, often topped with whipped cream.
- Ristretto: A short, concentrated espresso with less water, richer in taste.
Quick FAQ
- What is coffee farming terminology? This includes terms like "altitude" (higher farms often produce brighter coffees), "shade-grown" (trees protect plants and promote biodiversity), and "varietal" (the genetic type of coffee plant, similar to grape varieties in wine).
- What is coffee bean terminology? Terms like "green," "roasted," and "defect" describe different stages of beans. "Defect" refers to beans with flaws that can potentially harm flavour.
- What is coffee terminology barista? Baristas often talk about "dialing in" (adjusting grind and dose for espresso), "texturing milk" (creating silky foam), and "channeling" (uneven water flow during extraction). Learning these phrases makes you fluent in café language.
Conclusion
Coffee doesn't have to be confusing. By learning this glossary of coffee terminology, you gain not just words but understanding — of farming, roasting, brewing, and café culture. Whether you're curious about coffee brewing terminology at home, coffee machine terminology in a café, or coffee roasting terminology in a roastery, every term connects you to the global journey of coffee.
At Terra, we invite you to put this knowledge into practice. Try our roasted coffee beans in a french press, experiment with drip coffee, or order a flat white next time you're at our Montréal shop. The more you learn, the more rewarding every cup of coffee becomes.
