Ok, we talk about coffee enough here and on socials etc. But some of it can read like it’s in a different language. In fact, like anything where people get a little too into something, the lingo can become a bit alien.
There’s nothing here that’s particularly complex, but a little primer on coffee would have helped me a few years ago, for sure. Getting caught up on blends, roasts, coffees being sold on a “strength” level etc.
So, here’s our official ninjarefinery.com coffee dictionary!
Bean Basics
Single Origin – Coffee sourced from a single farm, region, or country, offering a unique flavour profile reflecting its specific terroir (the natural environment in which it is produced).
Blend – A mix of beans from different origins, roasted together or separately, creating a balanced and consistent flavour profile. Often blends of the same type of bean (Arabica or Robusta, generally), but sometimes a mix of both, which helps create some higher-caffeine blends.
Roasts
Roasting transforms green coffee beans into the aromatic brown beans we know and love. Different roast levels yield distinct flavours:
Light Roast – Roasted for a shorter time, these beans retain more of their origin characteristics with higher acidity and brighter flavours, often described as fruity or floral. (e.g., Light City, Cinnamon)
Medium Roast – A balanced roast with a brown colour and fuller body, offering a good balance of acidity and flavour. (e.g., Breakfast Roast, City Roast)
Dark Roast – Roasted for a longer time, producing oily beans with a dark colour and bold, intense flavours. They have lower acidity and often exhibit bittersweet chocolate or smoky notes. (e.g., French Roast, Espresso Roast)
You sometimes see coffee sold on-shelf as “strength 1 – 5”. You’d be forgiven for thinking that this is all about how much caffeine there is in the beans. However, that’s some marketing bullshit. It’s largely down to how dark the beans have been roasted. It’s some marketing bollocks, if we’re being honest.
Brewing Methods
Espresso – A concentrated coffee brew made by forcing hot water through finely-ground coffee beans using an espresso machine. It forms the base for many coffee drinks like lattes and cappuccinos.
Pour Over – A manual brewing method where hot water is poured over grounds in a filter, offering precise control over the brewing process and highlighting the nuances of the beans. (e.g., Chemex, Hario V60, Kalita Wave)
French Press – A full-bodied brew made by steeping coarsely ground coffee in hot water and then separating the grounds using a plunger.
Drip Coffee – A common method using an automatic coffee maker where water drips through coffee grounds and a filter into a carafe.
Ethical Considerations
Fair Trade – Certification ensuring coffee farmers receive a fair price for their beans, promoting sustainable practices and better living conditions.
Direct Trade – Roasters work directly with farmers, establishing long-term relationships and often paying premiums above Fair Trade prices.
Organic – Coffee grown without the use of synthetic pesticides and fertilizers, promoting environmental sustainability.
Beyond the Basics
Acidity – A desirable trait in coffee, referring to the bright, lively quality that adds complexity to the flavour. Often described as citrusy or fruity.
Body – The mouthfeel or weight of the drink, ranging from light to full.
Crema – The reddish-brown foam on top of an espresso, indicating a well-extracted shot.
Extraction – The process of dissolving compounds from the grounds into the water.
This glossary is just a starting point for your java journey. As you explore different roasts, origins, and brewing methods, you’ll develop your palate and discover the vast and exciting world of coffee. It’s exciting!
Maybe more of what we put up here will make sense, and I’ll do my best to not get carried away with coffee-talk in the future.