Coffee Glossary
A quick lookup for common coffee terms, from acidity and body to extraction, bloom, single origin, and drawdown.
How to use this glossary
When a term appears in a recipe or on a bag, look it up here, then connect it to taste.
For example, if a bag says washed and high altitude, expect a cleaner, brighter cup. If your brew tastes sour, use the troubleshooting guide to adjust extraction.
Quick reference
Acidity
Brightness or liveliness, like citrus or fruit. Not the same as sourness.
Astringency
Drying, puckering sensation, like over-steeped tea.
Bloom
Initial wetting phase that releases gas from fresh coffee.
Body
The weight or texture of coffee in the mouth.
Bypass
Water added after brewing to dilute a concentrate.
Crema
Foam on espresso, created by pressure and trapped gases.
Drawdown
The time it takes water to drain through the coffee bed.
Extraction
The process of dissolving coffee material into water.
Fines
Tiny coffee particles that extract quickly and can clog filters.
Hard water
Water with higher mineral content; useful in moderation, harsh when excessive.
Immersion
Brewing where coffee sits in water, like French press or AeroPress steeping.
Percolation
Brewing where water passes through a coffee bed, like V60.
Ratio
The relationship between coffee dose and water.
Resting
Letting roasted coffee release gas before brewing.
Single origin
Coffee traceable to one origin, producer group, farm, or lot.
Strength
How concentrated the brewed coffee is.
TDS
Total dissolved solids; a measurement of brew concentration.
Variety
The genetic type of the coffee plant.