Reference

Coffee glossary

Short explanations of common coffee terms. Where terminology varies between coffee communities, the definition notes the distinction.

Term	Meaning
Acidity	A sensory characteristic that can contribute brightness or tartness; it is not simply the same thing as pH.
Arabica	Common name for coffee of the species Coffea arabica.
Crema	The persistent foam-like layer that can form on espresso, produced by dissolved gases, oils and other coffee components.
Extraction	The process in which water dissolves and carries soluble compounds from ground coffee.
Green coffee	Processed coffee seeds that have not yet been roasted.
Honey process	A process in which depulped coffee is dried with some or much of its mucilage remaining.
Immersion	Brewing in which coffee grounds remain in contact with water for a period before filtration.
Robusta	Common name for coffee of the species Coffea canephora.
Roast development	The later stage of roasting in which the desired roast characteristics develop; terminology and measurement methods vary.
Whole bean	Coffee sold as intact roasted seeds rather than ground coffee.