Coffee Glossary: 62 Coffee Terms Explained
Coffee glossary: 62 coffee terms explained in plain English, from Arabica and crema to dallah and finjan. Each term also shows its Arabic name. Use the search box to find a word, or jump to a section.
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Beans and origins
| Term | Arabic | Meaning |
|---|---|---|
| Arabica | أرابيكا | The most widely grown coffee species, with a sweeter, more aromatic taste and less caffeine than Robusta. |
| Robusta | روبوستا | A hardier coffee species with a stronger, more bitter taste and more caffeine. Common in instant coffee and some espresso blends. |
| Single origin | منشأ واحد | Coffee from one country, region or farm, so you can taste the character of that place. |
| Blend | خلطة | A mix of coffees from different origins, made for a balanced, consistent taste. |
| Specialty coffee | القهوة المختصة | High-quality coffee that scores 80 points or more on a 100-point cupping scale. |
| Coffee cherry | ثمرة البن | The red or yellow fruit of the coffee plant. Each cherry usually holds two coffee beans. |
| Green coffee | البن الأخضر | Raw coffee beans before roasting. They are hard, pale green and have little aroma. |
| Washed process | المعالجة المغسولة | The fruit is removed before the beans dry, which gives a clean, bright cup. Colombian coffee is washed. |
| Natural process | المعالجة الطبيعية | The whole cherry dries in the sun with the bean inside, which adds fruity, sweet flavours. Common in Brazil and Ethiopia. |
| Honey process | معالجة العسل | Some of the sticky fruit is left on the bean while it dries, giving a sweet, round cup. |
| Cascara (qishr) | القشر | The dried skin of the coffee cherry, brewed as a tea-like drink. In Yemen, qishr is brewed with ginger. |
Roasting
| Term | Arabic | Meaning |
|---|---|---|
| Light roast | تحميص فاتح | Roasted for a shorter time. Bright, fruity and tea-like. Used for Arabic coffee and filter coffee. |
| Medium roast | تحميص متوسط | A balance of sweetness, acidity and body. Works for almost every brewing method. |
| Dark roast | تحميص غامق | Roasted longer for bold, bitter-sweet, smoky flavours and less acidity. Used for espresso and Turkish coffee. |
| First crack | الفرقعة الأولى | A popping sound during roasting when the beans expand. Light roasts finish soon after it. |
| Chaff | القشرة الفضية | The thin, papery skin that comes off coffee beans during roasting. The roaster collects it so it does not end up in your coffee. |
| Roast date | تاريخ التحميص | The day the coffee was roasted. Fresher coffee has more aroma. |
| Degassing | خروج الغازات | Roasted beans release carbon dioxide for several days after roasting. Pouches often have a one-way valve for this. |
| Roastery | محمصة | A place where green coffee is roasted. Our beans are roasted at our own roastery in Sohar, Oman. |
Grinding and brewing
| Term | Arabic | Meaning |
|---|---|---|
| Grind size | درجة الطحن | How fine or coarse coffee is ground. Fine for espresso and Turkish coffee, coarse for French press and cold brew. |
| Burr grinder | مطحنة الأقراص | A grinder that crushes beans between two burrs for an even grind, better than a blade grinder. |
| Coffee to water ratio | نسبة القهوة إلى الماء | How much coffee you use for a given amount of water, such as 1:16 for filter coffee. |
| Extraction | الاستخلاص | How much flavour water pulls out of the coffee. Too little tastes sour, too much tastes bitter. |
| Bloom | التفتّح | The first pour of hot water in pour-over that lets the coffee release gas before the main brew. |
| Pour-over (V60) | التقطير اليدوي (V60) | Brewing by pouring hot water slowly over coffee in a filter cone. V60 is a popular cone. |
| French press | الفرنش بريس | A jug where coarse coffee steeps in hot water for about 4 minutes before a metal mesh is pressed down. |
| Moka pot | الموكا | A stovetop pot that pushes hot water through coffee with steam pressure, making a strong, espresso-like coffee. |
| Cezve (ibrik) | الركوة (الكنكة) | A small long-handled pot used to brew Turkish coffee slowly with its foam. |
| Dallah | الدلة | The traditional Arabic coffee pot with a long curved spout, used to brew and serve gahwa. |
| Drip bag | كيس القهوة المقطرة | A single-cup filter bag of ground coffee that hangs on your cup. Just pour hot water through it. |
| Cold brew | الكولد برو | Coffee steeped in cold water for 12 to 24 hours, then strained. Smooth and sweet. |
| Espresso | الاسبريسو | A short, strong coffee made by forcing hot water through finely ground coffee under pressure. |
| Crema | الكريما | The golden foam on top of a fresh espresso. |
| Portafilter | حامل الفلتر (البورتافلتر) | The handle with a basket that holds the coffee in an espresso machine. |
| Tamping | الكبس (التامب) | Pressing ground coffee flat in the portafilter so water flows through it evenly. |
Coffee drinks
| Term | Arabic | Meaning |
|---|---|---|
| Americano | أمريكانو | Espresso topped up with hot water for a longer black coffee. |
| Cappuccino | كابتشينو | Espresso with steamed milk and a thick layer of milk foam. |
| Latte | لاتيه | Espresso with plenty of steamed milk and a thin layer of foam. Milder than a cappuccino. |
| Flat white | فلات وايت | Espresso with a small amount of velvety steamed milk. Stronger coffee taste than a latte. |
| Macchiato | ماكياتو | Espresso “marked” with a spoon of milk foam. |
| Cortado | كورتادو | Espresso with an equal amount of warm milk. |
| Mocha | موكا | Espresso with chocolate and steamed milk. |
| Iced latte | آيس لاتيه | Espresso or strong coffee poured over ice and cold milk. |
| Spanish latte | سبانش لاتيه | A latte sweetened with condensed milk, very popular in Gulf cafés. |
| Affogato | أفوغاتو | A scoop of vanilla ice cream “drowned” in a shot of hot espresso. |
| Turkish coffee | القهوة التركية | Extra-fine coffee brewed in a cezve and served with its foam and grounds. |
| Instant coffee | القهوة سريعة التحضير | Brewed coffee that has been dried into powder or granules and dissolves in water. |
| Freeze-dried coffee | القهوة المجففة بالتجميد | Instant coffee made by freezing brewed coffee and drying it under vacuum, which keeps more aroma. |
| 3-in-1 coffee | قهوة 3 في 1 | An instant sachet with coffee, creamer and sweetener in one. |
| Decaf | قهوة منزوعة الكافيين | Coffee with most of its caffeine removed. |
Taste words
| Term | Arabic | Meaning |
|---|---|---|
| Acidity | الحموضة | A bright, lively taste, like citrus or berries. It is a good thing in coffee, not sourness. |
| Body | القوام | How heavy the coffee feels in your mouth, from light like tea to full like milk. |
| Aroma | الرائحة | The smell of the coffee, both dry and after brewing. |
| Aftertaste | الطعم المتبقي | The flavour that stays in your mouth after you swallow. |
| Tasting notes | إيحاءات النكهة | Flavours you can notice in a coffee, such as chocolate, caramel or jasmine. Nothing is added; they come from the bean. |
| Bitterness | المرارة | A sharp taste that increases with dark roasting and over-extraction. |
Gulf coffee words
| Term | Arabic | Meaning |
|---|---|---|
| Gahwa | القهوة العربية (القهوة) | Arabic coffee: a light roast brewed with cardamom, and sometimes saffron, and served in small cups. |
| Finjan | الفنجان | The small handle-less cup used to serve Arabic coffee, filled only about a quarter. |
| Omani kahwa | القهوة العمانية | Omani-style Arabic coffee, often with cardamom, saffron or rose water, served with dates and halwa. |
| Mehmas | المحماس | A long-handled pan traditionally used to roast coffee beans over a fire. |
| Nijr | النجر | A brass mortar and pestle used to grind roasted coffee and cardamom. |
| Date seed coffee | قهوة نوى التمر | A caffeine-free, coffee-like drink made from roasted date seeds. |
Ready to put the words into practice? Find your match with our coffee quiz, get exact amounts with the coffee to water ratio calculator, or read the specialty coffee guide.
For business
Run a café, restaurant or shop?
Lucarise makes café drinks in business packs in our own factory in Oman: 1 kg café bags, 100-sachet hotel boxes and distributor cartons. Prices on request.
Coffee glossary: frequently asked questions
What is the difference between a latte and a cappuccino?
Both are espresso with steamed milk. A cappuccino has less milk and a thick layer of foam; a latte has more milk and only a thin layer of foam.
What does acidity mean in coffee?
A bright, lively taste like citrus or berries. It is a sign of quality in many coffees, not a sour or bad taste.
What is crema?
The golden foam on top of a fresh espresso, made by the pressure of the espresso machine.
What is the difference between Arabica and Robusta?
Arabica is sweeter and more aromatic with less caffeine; Robusta is stronger and more bitter with more caffeine.
What is a dallah?
The traditional Arabic coffee pot with a long curved spout, used to brew and serve gahwa.
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