Plain-English dictionary
Glossary
16 everyday terms explained simply, no jargon.
B
- Bloom
- The bubbling that happens when hot water first hits fresh coffee grounds and releases trapped gas before brewing.
- Burr grinder
- A grinder that crushes coffee beans between two rough surfaces to produce even, consistent particles.
C
- Cold brew
- Coffee made by steeping grounds in cold water for many hours, giving a smooth, low-acid drink.
- Crema
- The thin layer of golden-brown foam that forms on top of a well-made shot of espresso.
D
- Decaffeinated
- Coffee or tea that has had most of its caffeine removed while keeping much of the flavor.
E
- Espresso
- A small, strong coffee made by forcing hot water under pressure through finely ground beans.
- Extraction
- The process of dissolving flavor from coffee grounds or tea leaves into the water during brewing.
F
- French press
- A brewing device where grounds steep in hot water, then a mesh plunger presses them to the bottom.
G
- Grind size
- How coarse or fine the coffee is ground, which strongly affects taste and how fast water passes through.
O
- Oolong
- A traditional tea partly oxidized between green and black tea, giving a flavor somewhere in between the two.
P
- Pour-over
- A brewing method where hot water is poured slowly over grounds in a filter so it drips into the cup below.
R
- Ratio
- The proportion of coffee or tea to water, which controls how strong the finished drink tastes.
- Roast level
- How long and hot coffee beans are roasted, ranging from light to dark and changing their flavor.
S
- Single origin
- Coffee or tea sourced from one place, such as a single farm or region, rather than blended from many.
- Steeping
- Soaking tea leaves in hot water so their flavor and color pass into the drink.
T
- Tannins
- Natural compounds in tea and coffee that create a dry, slightly bitter feeling in the mouth.
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