Arabica: the finest of coffee beans available. Most specialty coffees are Arabica, grown between 3,000 to 6,000 feet above sea level.

Aroma: the fragrance of brewed coffee. It can be lacking, faint, delicate, moderate, strong or fragrant (also called aromatic).




Blend: a mixture of two or more single origins of coffee.

Barista: Coffee barkeep and espresso expert.

Breve (BRE-vay): Any drink made with half-and-half instead of milk. Examples include latte breves and espresso breves.

Burr Grinder: 2 plates that have ridges on them which grind coffee as it passes the plates. Unlike a blade grinder which breaks the coffee apart.




CafE Americano: A very smooth espresso drink made with espresso and hot water

CafE au Lait (caf-fay-o-LAY): This drink is made ‡ steamed milk and ‡ brewed coffee.

CafE Latte (caf-fay-LAH-tay): Italian for coffee and milk, this drink is made by filling the glass three-quarters full with steamed milk, adding a shot of espresso and topping with a thin layer of soft foam.

CafE Mocha (caf-fay-MO-kah): " Coffee and chocolate " in Italian, this drink is made by filling the glass three-quarters full with steamed chocolate milk, adding a shot of espresso and topping with a thin layer of soft foam.

Cappuccino (cap-oo-CHEE-no): Made with one-third espresso, one -third steamed milk and one-third milk foam.

Crema (CRAY-mah): The caramel-colored froth that appears on top of a quality shot of espresso during the brewing process. The crema helps to seal in the flavors of the espresso.




Demitasse: a small cup used for serving espresso. French or "half cup"

Doppio: Italian for "double shot of espresso."




Espresso (ess-PRES-oh): Coffee made by the Italian method, using a small amount of water, finely ground coffee and high water pressure to extract the best flavors from the coffee.

Espresso Long Shot: a shot of espresso that is allowed to brew for longer than the normal brewing time. Since more water runs through this shot, it may become over-extracted.

Espresso Ristretto: Italian for "restricted," a ristretto shot is produced by stopping the brew process prematurely. It is made with about half the amount of water but the same amount coffee as a regular espresso. The goal is to make a thicker, stronger tasting and more flavorful espresso.

Espresso con Panna: a shot of espresso with whipped cream.

Eye Opener: a cup of brewed coffee with a shot of espresso.




Foam/Froth: milk that has been made thick and foamy by aerating it with a hot steam wand

French Press or Cafetiere: A device used to brew coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot.




Grouphead: the silver part of the espresso machine where portafilters are inserted for brewing.




Ibrik: Long handled coffee pot from Turkey. Used to brew Turkish coffee. Italian Roast Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries. Does NOT mean the bean came from Italy.




Latte: Streamed milk and espresso.




Macchiato: a shot of espresso with milk foam






Peaberry: Each coffee cherry contains two coffee beans. Occasionally, a cherry will form with only one bean. These are peaberries and are generally sold as their own grade. All coffees produce about 20% of its coffee in Peaberry form.

Portafilter: The cupped handle on the espresso machine that holds the coffee during the brewing process. Available in single, double and triple sizes for multiple drink making.




Robusta: High in caffeine and rather bitter. Generally less acid and less aromatic than arabica coffee. Often slightly woody.




Solo: A single shot of espresso.

Split: Half regular/half decaf coffee or espresso.

Steam Wands: The silver wands on either side of the espresso machine used for heating/steaming milk. Steam wands are very hot during and after use, so exercise extreme caution.

Single Origin/Varietal: The term used for the coffee that comes from a geographical region. Sumatra, Kenya, Costa Rica and Java are examples of single origins/varietals. Just as with wine, the taste of a single origin/varietal is affected by the soil, climate and cultivation methods used to produce it. Single Origins/Varietals are unblended.

Swiss Water Decaf® The SWISS WATER Process is a 100% chemical free, patented process used by premium roasters and demanded by discerning consumers around the world. Chemicals are used to decaffeinate most coffee. But the SWISS WATER® Process uses only water. It's a patented process that results in great tasting coffee that is never subjected to chemicals.