Know your Lingo

The speciality coffee world is full of jargon not normally used by the general public. We understand how confusing it can be, for instance the difference between a cappuccino and a flat white? And so decided to help you, #knowyourcoffeelingo!            

Here is a list of terminology and definitions in layman’s terms.


Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees. Coffee with high acidity is described as acidy, which has nothing to do with the amount of acid, or pH. Coffee actually has a relatively neutral pH of between 5 and 6. When green coffee is stored for more than a year it will have a perceptible loss of flavor and acidity. Also, acidity is reduced as coffee is roasted darker.


Cappuccino is a popular breakfast drink that you can also make at home as long as you have an espresso machine and the proper beans. A cappuccino consists of espresso topped with equal parts foamed and steamed milk. This drink is often served in a rounded coffee mug and is best enjoyed at a leisurely pace.


The aroma and flavor characteristic of fresh nuts. Coffee cuppers are careful to avoid using the term “nutty” when describing coffee with taste or aroma characteristics of rancid nuts or bitter almonds. Coffees from South America commonly have a nutty flavor.


The word espresso refers to a brewing method that extracts the heart of the coffee bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 1.8 to 23 seconds to extract a good shot. This will produce 30ml of great liquid. This brewing process produces a sweet, thick and rich, smooth shot of espresso. Espresso comes from the Latin word “Expresere” which means “to press out”.