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Coffee Dictionary

Your comprehensive guide to coffee terminology, techniques, and traditions

Coffee Drinks

From classic espresso to modern coffee creations. Learn about different coffee beverages, their origins, and proper preparation methods.

Espresso

Italian

A concentrated coffee beverage brewed by forcing a small amount of nearly boiling water through finely-ground coffee beans under 9-10 bars of pressure.

Pronunciation: eh-SPREH-so
Coffee Ratio: 1:2 (18g coffee : 36g output)
Brew Time: 25-30 seconds
Serving Size: 30ml (single shot)

Common Variations:

  • Doppio: Double espresso (60ml)
  • Ristretto: Shorter, more concentrated shot
  • Lungo: Longer, more diluted shot

Cappuccino

Italian

An espresso-based coffee drink prepared with steamed milk foam. Traditionally consists of equal parts espresso, steamed milk, and milk foam.

Traditional Ratio: 1:1:1 (espresso, milk, foam)
Serving Size: 150-180ml
Milk Temperature: 60-65°C (140-149°F)
Foam Texture: Dense, velvety microfoam
Italian Tradition: In Italy, cappuccino is typically consumed only in the morning and never after a meal.

Latte

Italian/American

Short for "caffè latte," meaning "coffee milk." An espresso-based drink with steamed milk and a small layer of microfoam. Contains more milk and less foam than a cappuccino.

Standard Ratio: 1:3 to 1:4 (espresso to milk)
Serving Size: 240-360ml
Milk Texture: Silky microfoam
Foam Thickness: 1cm or less
The modern latte with latte art became popular in Seattle in the 1980s before spreading worldwide.

Americano

American/Italian

A coffee drink prepared by diluting an espresso with hot water, giving it a similar strength to but different flavor from drip-brewed coffee.

Traditional Ratio: 1:2 to 1:4 (espresso to water)
Origin Story: Created for American soldiers in Italy during WWII
Serving Temp: 80-85°C (176-185°F)

Preparation Methods:

  1. Add hot water to espresso (preserves crema)
  2. Pull espresso over hot water (traditional method)
  3. Long black (Australian variation)

Macchiato

Italian

Meaning "stained" or "spotted" in Italian. An espresso "stained" with a small amount of milk foam. Different from the larger "latte macchiato."

Traditional Size: 60-90ml total
Milk Amount: 1-2 teaspoons of foam
Serving Style: In demitasse cup
Key Difference: "Caffè macchiato" = espresso with milk spot. "Latte macchiato" = steamed milk with espresso spot.

Mocha

Yemeni/Modern

A chocolate-flavored variant of a latte, typically made with espresso, steamed milk, and chocolate syrup or cocoa powder. Named after the Yemeni port of Mocha.

Chocolate Type: Cocoa powder or syrup
Modern Variations: White mocha, mint mocha
Toppings: Whipped cream, chocolate shavings

Flat White

Australian/New Zealand

An espresso-based drink with steamed milk and microfoam, similar to a latte but with a higher coffee-to-milk ratio and velvety texture.

Coffee Ratio: Double ristretto base
Milk Texture: Microfoam only, no froth
Serving Size: 160-180ml

Cold Brew

American/Japanese

Coffee made by steeping coarse-ground coffee beans in cold water for 12-24 hours. Produces a less acidic, smoother coffee concentrate.

Steeping Time: 12-24 hours
Coffee Ratio: 1:4 to 1:8 (concentrate)
Serving: Diluted 1:1 with water/milk
Acidity: 67% less than hot coffee
Cold brew can be stored in the refrigerator for up to 2 weeks, making it perfect for batch preparation.

Coffee Art

The art of creating beautiful designs in coffee, from traditional patterns to modern creative expressions.

Latte Art

Modern Coffee Culture

The method of preparing coffee by pouring steamed milk into espresso, resulting in patterns or designs on the surface.

Milk Temperature: 55-65°C (131-149°F)
Milk Texture: Microfoam (wet paint consistency)
Key Requirement: Fresh crema on espresso

Difficulty Levels:

  • Beginner: Heart, monk's head
  • Intermediate: Tulip, rosetta
  • Advanced: Swan, multiple tulips

Free Pour

Barista Technique

Creating latte art patterns by pouring steamed milk directly from the pitcher into espresso without using additional tools.

Pour Height: Start high (5cm), lower for design
Pitcher Control: Wrist movement, not arm
Flow Rate: Consistent, controlled stream

Etching

Coffee Art Technique

Creating detailed coffee art designs using tools like toothpicks, chocolate syrup, or cocoa powder to draw on the coffee surface.

Common Tools: Toothpicks, latte art pens
Common Mediums: Chocolate syrup, cinnamon, cocoa
Best For: Detailed designs, portraits, text

Rosetta

Classic Pattern

A classic latte art pattern resembling a fern or leaf, created by pouring milk in a zigzag motion while moving the pitcher backward.

Difficulty Level: Intermediate
Pour Technique: Side-to-side zigzag
Finishing Move: Pull through center

Tulip

Intermediate Pattern

A latte art pattern that resembles a tulip flower, created by pouring multiple layers of milk in a specific sequence.

Difficulty Level: Intermediate
Key Technique: Layering and pushing
Pour Sequence: Base layer, then stacked pours

Swan

Advanced Pattern

An advanced latte art pattern that creates a swan design, combining elements of both rosetta and tulip techniques.

Difficulty Level: Advanced
Combination of: Rosetta + Tulip + Etching
Key Feature: Elegant neck and wing details

Desserts & Pastries

Traditional and modern sweet treats that pair perfectly with coffee.

Tiramisu

Italian

A classic Italian dessert made of layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder.

Literally Means: "Pick me up" or "Cheer me up"
Coffee Used: Strong espresso, sometimes with liqueur
Resting Time: 4-24 hours in refrigerator

Affogato

Italian

A simple Italian dessert consisting of a scoop of vanilla gelato or ice cream "drowned" with a shot of hot espresso.

Literally Means: "Drowned" in Italian
Serving Style: In chilled glass or bowl
Timing: Serve immediately after pouring

Coffee Cake

American/European

A sweet cake intended to be eaten with coffee or tea. Despite the name, traditional versions don't contain coffee.

Traditional: No coffee in batter
Modern: Often includes coffee or espresso
Common Topping: Cinnamon streusel

Biscotti

Italian

Twice-baked Italian cookies that are traditionally dipped in coffee or wine. Known for their dry, crunchy texture.

Literally Means: "Twice-cooked"
Traditional Pairing: Vin Santo wine or espresso
Texture: Dry and crunchy, perfect for dipping

Canelé

French

A small French pastry with a soft, tender custard center and a dark, thick caramelized crust. Often served with coffee.

Origin: Bordeaux, France
Distinct Feature: Fluted cylindrical shape
Texture: Crispy exterior, custardy interior

Coffee Beans

Understanding coffee beans, their origins, processing methods, and flavor profiles.

Arabica

Species Name

Coffea arabica, the most widely produced coffee species, known for its smooth, complex flavor and lower caffeine content.

Market Share: 60-70% of world production
Caffeine Content: 1.2-1.5%
Growing Altitude: 600-2,000 meters
Flavor Profile: Sweet, fruity, complex

Robusta

Species Name

Coffea canephora, known for its stronger, more bitter flavor and higher caffeine content. Often used in espresso blends.

Market Share: 30-40% of world production
Caffeine Content: 2.2-2.7%
Growing Altitude: 0-800 meters
Flavor Profile: Strong, earthy, bitter

Single Origin

Coffee Sourcing

Coffee beans sourced from one specific region, farm, or estate, allowing distinct regional characteristics to shine through.

Traceability: Specific farm or region
Flavor Profile: Distinct regional characteristics
Popular Regions: Ethiopia, Colombia, Kenya

Coffee Blend

Coffee Crafting

A mixture of coffee beans from different origins, carefully combined to create a balanced and consistent flavor profile.

Purpose: Balance and consistency
Common Types: Espresso blends, breakfast blends
Advantage: Year-round availability

Washed Process

Processing Method

A coffee processing method where the coffee cherry's pulp is removed before the beans are dried, resulting in cleaner, brighter flavors.

Flavor Result: Clean, bright, acidic
Water Usage: High
Common In: Central America, East Africa

Natural Process

Processing Method

A coffee processing method where coffee cherries are dried with the fruit still intact, resulting in fruity, wine-like flavors.

Flavor Result: Fruity, wine-like, complex
Water Usage: Low
Common In: Ethiopia, Brazil, Yemen

Light Roast

Roast Level

Coffee beans roasted to a light brown color, preserving the bean's original characteristics and higher acidity.

Roast Temp: 196-205°C (385-401°F)
Surface: Dry, no oil
Flavor: Bright, acidic, fruity

Dark Roast

Roast Level

Coffee beans roasted to a dark brown or nearly black color, developing oil on the surface and bold, smoky flavors.

Roast Temp: 240-250°C (464-482°F)
Surface: Oily, shiny
Flavor: Bold, smoky, bitter

Coffee Gear

Essential equipment and tools for brewing perfect coffee at home or professionally.

Espresso Machine

Brewing Equipment

A machine designed to brew espresso by forcing pressurized hot water through finely-ground coffee.

Pressure: 9-10 bars optimal
Temperature: 90-96°C (194-205°F)
Types: Manual, semi-auto, super-auto

Coffee Grinder

Essential Equipment

A device for grinding coffee beans. The consistency of grind is crucial for proper extraction.

Grind Types: Burr (preferred) vs. Blade
Grind Settings: Espresso (fine) to French press (coarse)
Key Feature: Consistent particle size

Portafilter

Espresso Equipment

The handled apparatus that holds the ground coffee in an espresso machine.

Types: Spouted, bottomless/naked
Basket Sizes: Single (7g), double (14-18g), triple (21g)
Material: Stainless steel or brass

Tamper

Espresso Tool

A tool used to compress ground coffee in the portafilter basket, creating an even surface for water distribution.

Pressure: 15-20kg (30-40lbs)
Base Size: Matches basket diameter
Material: Stainless steel, aluminum, wood

French Press

Brewing Equipment

A coffee brewing device consisting of a cylindrical beaker and a plunger with a metal mesh filter.

Brew Time: 4 minutes
Grind Size: Coarse
Water Temp: 93-96°C (200-205°F)

Pour Over

Brewing Equipment

A manual coffee brewing method where hot water is poured over coffee grounds in a filter.

Popular Models: Hario V60, Chemex, Kalita Wave
Grind Size: Medium-fine
Brew Time: 2-4 minutes

Milk Pitcher

Barista Tool

A stainless steel pitcher used for steaming and pouring milk for espresso-based drinks.

Materials: Food-grade stainless steel
Sizes: 12oz, 20oz, 32oz
Spout Types: Sharp (art), round (basic)

Coffee Scale

Brewing Tool

A precision scale used to measure coffee beans and water for consistent brewing.

Precision: 0.1g accuracy
Features: Timer, auto-tare, waterproof
Capacity: 2-3kg typical

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