Coffee Terms Explained

Walk into any specialty cafe, and you’ll hear it: coffee has a language all its own. From “single origin” to “body” to “natural process,” coffee terminology can feel overwhelming. But it doesn’t have to be.

At Stone Creek Coffee, we believe understanding coffee terms shouldn’t require a dictionary or a barista certification. So here’s an approachable guide to the coffee lingo you’re most likely to see on menus, bags, and brewing guides.

Coffee Origins & Sourcing Terms

Single Origin
Coffee sourced from one farm, producer, or region. Single origin coffees often highlight unique flavor characteristics tied to a specific place.

Blend
A combination of coffees from multiple farms or regions. Blends are crafted for balance, consistency, and a specific flavor profile.

Direct Trade
A sourcing model where roasters build direct relationships with producers. This often emphasizes transparency and sustainability, quality, and long-term partnerships.

Processing & Production Terms

Washed (Wet Process)
Coffee cherries are pulped and fermented to remove fruit before drying. Washed coffees tend to taste clean, bright, and crisp.

Natural (Dry Process)
The whole cherry dries before the bean is removed. Natural coffees often have fruit-forward, sweet, and sometimes wine-like flavors.

Honey Process
A hybrid method where some fruit mucilage remains during drying. Expect balanced sweetness and body.

Roast Level
Light, medium, or dark. Light roasts preserve origin characteristics and acidity. Darker roasts emphasize deeper, bolder flavors. Medium roasts sit comfortably in between.

Flavor & Tasting Coffee Terminology

Acidity
Not sourness — but brightness or liveliness. Think citrus, apple, or sparkling qualities that add structure to a cup.

Body
The weight or texture of coffee in your mouth. Light body feels tea-like; full body feels creamy or heavy.

Notes
Descriptors used to communicate flavor impressions, like “chocolate,” “berry,” or “caramel.” These are natural tasting characteristics — not added flavors.

Finish
The taste that lingers after you swallow. A long, pleasant finish is often a sign of high-quality coffee.

Brewing Coffee Lingo

Extraction
The process of pulling flavor from coffee grounds using water. Under-extracted coffee can taste sour; over-extracted coffee can taste bitter.

Grind Size
How coarse or fine your coffee is ground. Different brewing methods require different grind sizes — French press uses coarse, espresso uses fine.

Bloom
When hot water first hits freshly ground coffee, releasing carbon dioxide. You’ll see bubbling — that’s the bloom.

Ratio
The relationship between coffee and water. A common starting point is 1:16 (1 gram of coffee to 16 grams of water).

Why Coffee Terms Matter

Understanding coffee terminology isn’t about sounding like an expert. It’s about brewing better at home, ordering confidently, and discovering what you actually enjoy.

The more fluent you become in coffee lingo, the easier it is to explore new origins, experiment with brewing methods, and find your perfect cup.

And if you ever feel lost? Just ask a barista–they will be glad to help. Great coffee is meant to be enjoyed — not decoded.

Welcome to the language of better coffee.