Remember when you were just a bright-eyed newbie to the world of coffee? From varietal names to equipment to brewing techniques, keeping all of your coffee-related terms straight can be quite a challenge — especially when you’re under-caffeinated. Here are some common terms you’re likely to run into whether you’re fresh on the coffee scene or just dabbling in a new area of interest.
Agtron: A device that scans coffee with an infrared light to determine its degree of roast.
Arabica: The most common type of coffee plant, originally indigenous to Ethiopia.
Bird-Friendly:ASmithsonian Migratory Bird Center environmental certification for shade-grown, organic coffee.
Bloom:The sudden expansion of ground coffee when exposed to hot water, releasing CO2.
Chemex:A glass hourglass-shaped pour-over brewer.
Cherry:The fruit to which coffee beans are the seed.
Clover:A one-cup brewing machine using an internal vacuum and piston.
Cold Brew: Whereas iced coffee is just regular coffee cooled down, cold brew refers to the method of steeping grounds in cold water over a longer period.
Crema:The dark, delicate foam found on top of a well-pulled shot of espresso.
Degassing:The process of CO2leaving fresh-roasted beans, which is why roasters generally allow a day or two before selling their batches.
Estate-Grown:A type of single-origin sourcing when an entire bag of coffee comes from a single estate.
Flannel Drip:A Japanese brewing process also called “nel drip” using a cloth filter attached to a simple handle.
French Press:A brewing method wherein a mesh plunger encased in a glass or metal chamber steeps and separates ground coffee.
Hopper:The compartment in a coffee grinder or espresso machine where whole beans are stored. This term is also used for the top part of a siphon brewer.
Kona:A coffee varietal fromthe North and South Kona Districts of the Big Island of Hawaii.
Moka Pot: Also known as a stovetop espresso maker, these small, metal vessels use steam and pressure to push water from the bottom chamber through grounds contained at the center, resulting in a concentrated brew in the top chamber.
Monsooning:Exposing coffee plants to monsoon rains for a period of time to produce an especially low-acid bean.
Peaberry:Roughly 5 percent of coffee beans are peaberries. They have a slight mutation that makes them rounder than ordinary beans, and are often separated out for specialty roasts.
Percolator:Similar to a moka pot, percolators are steam and pressure-activated stovetop coffee makers. These have a grounds chamber on top rather than in the middle.
Pour-Over Kettle:An electric kettle with a thin, curved spout optimal for pour-over brewing.
Red Eye:A red eye, or “shot in the dark” is a cup of coffee with an added shot of espresso.
Silverskin: The parchment-like outer layer of green coffee beans, which becomes chaff and falls away in the roasting process.
Siphon Brewing:For those who want to channel a mad scientist for their morning coffee, this glass vacuum brewer made up of a lower “bulb” and upper “hopper” is the equipment of choice.
Turkish Coffee:A stovetop brewing method using extra-fine grinds that settle to the bottom of the serving cup.
Yirgacheffe:Coffee from a particular micro-region of Ethiopia.
Now that you have a handle on a few more coffee terms than before, head over to Coffee Kind’sequipment storefront and set out on a new brewing adventure. For more helpful reads, stay in touch with us onFacebook.
Comments will be approved before showing up.