Specialty coffee has developed a rich vocabulary. Here's your guide to the terms you'll encounter in cafes, on bags, and in conversations with baristas.
Brewing Terms
Bloom/Pre-infusion: The initial pour that allows CO2 to escape from fresh beans before the main brew
Channeling: When water finds a path through the coffee puck rather than extracting evenly
Dial in: The process of adjusting grind size, dose, and yield to achieve the ideal extraction
Extraction: The process of dissolving coffee compounds into water
Extraction yield: The percentage of coffee that dissolved into your brew (target: 18–22%)
TDS (Total Dissolved Solids): The concentration of dissolved coffee in the cup — measures strength
Yield: The weight of brewed coffee extracted
Bean Terms
Terroir: The environmental factors (soil, altitude, microclimate) that influence flavor
Varietal/Variety: The specific plant variety (Gesha, Bourbon, Typica, etc.)
Single Origin: Coffee from one specific farm, region, or country
Blend: Coffee combining beans from multiple origins
Green coffee: Unroasted coffee beans
Processing Terms
Washed: Pulp removed before drying (clean, bright)
Natural: Dried as whole cherry (fruity, complex)
Honey: Partial mucilage left during drying (balanced)
Fermentation: The enzymatic breakdown of sugars during processing
Quality Terms
SCA (Specialty Coffee Association): The industry body that sets quality standards
Q Grade: A score out of 100 given by certified Q Graders; 80+ = specialty grade
Cupping: The standardized process for evaluating coffee flavor
Defects: Physical flaws in green beans that reduce cup quality
