Term | Pronunciation | Definition | Context/Example |
Affogato | af-oh-gah-toh | A dessert-style coffee drink consisting of a shot of espresso poured over a scoop of vanilla ice cream | "The affogato is on our dessert menu — espresso poured tableside." |
Americano | ah-mer-ih-kah-noh | An espresso shot diluted with hot water to produce a longer, milder coffee similar in strength to filter coffee | "An Americano is two shots topped with hot water — not steamed milk." |
Arabica | ah-rab-ih-kah | A high-quality coffee bean variety known for its smooth, nuanced flavour and lower caffeine content | "We use single-origin Arabica beans for all espresso-based drinks." |
Barista | bah-rees-tah | A trained coffee professional skilled in espresso preparation, milk texturing, and beverage presentation | "Our barista has completed a specialty coffee certification." |
Batch brew | bach broo | A method of brewing large quantities of filter coffee at once, kept warm for continuous service | "We run batch brew throughout breakfast service." |
Bloom | bloom | The initial pour of hot water over ground coffee to release trapped gases before full extraction begins | "Allow the bloom to settle for 30 seconds before continuing the pour." |
Body | bod-ee | The weight, texture, and mouthfeel of a brewed coffee on the palate | "This single origin has a light body with a clean finish." |
Brew ratio | broo ray-shee-oh | The ratio of coffee grounds to water used in any brewing method, expressed in grams | "Our espresso brew ratio is 1:2 — 18g in, 36g out." |
Burr grinder | ber gryn-der | A precision coffee grinder using two abrasive surfaces to produce a consistent, uniform grind | "Use only the burr grinder — blade grinders produce uneven extraction." |
Café au lait | kaf-ay oh lay | A French-style coffee drink made with equal parts brewed coffee and steamed milk | "Café au lait is brewed coffee with steamed milk — not espresso-based." |
Cafetière | kaf-eh-tee-air | A French press brewing device using immersion and a metal plunger to separate grounds from brewed coffee | "We offer cafetière for guests who prefer a fuller-bodied coffee." |
Cappuccino | kap-uh-chee-noh | A classic Italian espresso drink with equal parts espresso, steamed milk, and thick milk foam | "A cappuccino is one third espresso, one third milk, one third foam." |
Chai latte | chy lat-ay | A spiced tea concentrate blended with steamed milk, served hot or iced | "Our chai latte uses a house-made masala spice blend." |
Chemex | kem-eks | A pour-over brewing device using a thick paper filter that produces an exceptionally clean, clear cup | "We use a Chemex for single-origin filter orders." |
Chocolate | chok-lut | The flavour profile descriptor for coffee with dark, rich, cocoa-like notes | "This espresso has a deep chocolate and caramel finish." |
Cold brew | kohld broo | Coffee brewed by steeping coarsely ground beans in cold water for 12 to 24 hours, producing a smooth, low-acid concentrate | "Our cold brew steeps for 18 hours and is served over ice." |
Cortado | kor-tah-doh | A Spanish espresso drink made with equal parts espresso and warm steamed milk, with minimal foam | "A cortado is 1:1 espresso to milk — smaller than a flat white." |
Crema | kreh-mah | The golden-brown emulsified layer of oils that forms on the surface of a well-extracted espresso shot | "A thick, even crema indicates a well-pulled shot." |
Cup profile | kuhp proh-fyl | The overall flavour characteristics of a specific coffee, including acidity, body, sweetness, and finish | "The cup profile on this Ethiopian single origin is floral and citrus-forward." |
Decaf | dee-kaf | Coffee from which the majority of caffeine has been removed through a chemical or natural process | "We always have a decaf espresso option available." |
Dirty chai | der-tee chy | A chai latte with one or more shots of espresso added for additional caffeine and depth | "A dirty chai is a chai latte with a shot of espresso." |
Dosing | doh-zing | The process of measuring the precise weight of ground coffee for a portafilter before extraction | "Consistent dosing is essential for repeatable espresso quality." |
Double shot | duh-buhl shaht | Two espresso shots are extracted simultaneously, producing approximately 60ml of espresso | "All our standard espresso-based drinks are made with a double shot." |
Drip coffee | drip kof-ee | Coffee is brewed by passing hot water through ground coffee held in a filter, producing a clean cup | "We offer drip coffee for guests who prefer a lighter brew." |
Espresso | es-pres-oh | A concentrated coffee beverage brewed by forcing hot water under high pressure through finely ground coffee | "A well-pulled espresso should have a golden crema and a rich aroma." |
Espresso machine | es-pres-oh mah-sheen | A professional piece of equipment that uses pressurised hot water to extract espresso through a portafilter | "Purge the espresso machine group head before each shot." |
Extraction | ek-strak-shun | The process of dissolving soluble compounds from coffee grounds into water during brewing | "Under-extraction produces sour coffee — over-extraction produces bitterness." |
Filter coffee | fil-ter kof-ee | Coffee is brewed by passing hot water through ground coffee and a paper or metal filter | "We serve filter coffee from a rotating selection of single-origin beans." |
Flat white | flat wyt | An espresso-based drink made with a double shot and a small amount of velvety steamed milk with minimal foam | "A flat white is stronger and smaller than a latte — less milk, more espresso." |
Foam | fohm | The textured layer of aerated milk produced by the steam wand technique is used to top cappuccinos and other drinks | "Dry foam is stiffer — wet foam is silkier and used for lattes." |
French press | french pres | An immersion brewing method using a metal plunger to separate grounds after steeping, producing a full-bodied cup | "The French press takes four minutes to steep before plunging." |
Frother | froth-er | A handheld or countertop device used to aerate and texture milk for hot beverages | "Use the steam wand rather than the frother for café-quality milk texture." |
Grind | grynd | The particle size of ground coffee, which directly affects extraction speed and flavour | "Adjust the grind finer if the espresso is pulling too fast." |
Grind size | grynd syz | The coarseness or fineness of ground coffee is adjusted to suit the brewing method | "Espresso requires a fine grind — French press requires a coarse grind." |
Group head | groop hed | The component of an espresso machine through which hot water is forced into the portafilter during extraction | "Purge the group head with hot water before locking in the portafilter." |
HACCP (beverages) | has-ip | The application of food safety, temperature, and hygiene standards to hot beverage preparation and milk handling | "Milk must not be resteamed — HACCP principles apply to beverages too." |
Herbal tea | er-buhl tee | A caffeine-free infusion made from dried herbs, flowers, or fruit rather than tea leaves | "We offer a rotating selection of herbal teas alongside our tea menu." |
Hot chocolate | haht chok-lut | A hot beverage made from melted chocolate or cocoa powder combined with steamed milk | "Our hot chocolate is made with couverture chocolate and whole milk." |
Infusion | in-fyoo-zhun | The process of steeping tea leaves, herbs, or spices in hot water to extract flavour | "Allow the infusion to steep for the recommended time for the best flavour." |
Latte | lat-ay | A popular espresso-based drink made with a double shot and a large quantity of steamed milk with light foam | "A latte is the most common espresso drink — always use fresh whole milk." |
Latte art | lat-ay art | Patterns or designs created in the foam of an espresso-based drink using steamed milk, demonstrating barista skill | "A heart or rosette of latte art signals good milk texture and technique." |
Long black | long blak | A double espresso shot poured over hot water, preserving the crema — popular in Australia and New Zealand | "A long black keeps the crema intact — unlike an Americano." |
Lungo | loon-goh | A longer espresso shot made with the same dose of coffee but more water, producing a milder and larger cup | "A lungo uses the same grounds as an espresso but extracts longer." |
Macchiato | mah-kee-ah-toh | An espresso shot marked with a small amount of steamed milk or foam — the name means stained in Italian | "A macchiato is an espresso with just a dash of milk — not a large drink." |
Milk temperature | milk tem-per-ah-cher | The target steaming temperature for milk, ideally between 60°C and 65°C / 140°F and 150°F | "Never steam milk above 70°C / 158°F — it scalds and loses sweetness." |
Mocha | moh-kah | An espresso-based drink combining espresso, steamed milk, and chocolate syrup or powder | "Our mocha uses dark chocolate sauce and a double espresso." |
Nitro cold brew | ny-troh kohld broo | Cold brew coffee infused with nitrogen gas, served on tap with a creamy, Guinness-like texture | "We serve nitro cold brew on tap — no ice needed." |
Oat milk | oht milk | A plant-based milk alternative made from oats, popular for its neutral flavour and good steaming properties | "Oat milk steams well and produces a smooth, creamy texture." |
Origin | or-ih-jin | The country, region, or farm from which a coffee bean was sourced influences its flavour profile | "This is a single-origin Ethiopian — expect bright acidity and floral notes." |
Over-extraction | oh-ver ek-strak-shun | A brewing fault where too many compounds are drawn from the coffee grounds, producing a bitter, harsh flavour | "Bitter espresso usually indicates over-extraction — try a coarser grind." |
Portafilter | por-tah-fil-ter | The handle and basket assembly that holds ground coffee and locks into the espresso machine group head | "Always dry the portafilter basket before dosing." |
Pour-over | por-oh-ver | A manual brewing method where hot water is poured slowly and precisely over ground coffee in a filter | "We offer V60 pour-over for guests who enjoy a more nuanced cup." |
Purge | perj | Running hot water or steam briefly through the group head or steam wand to clean and prepare it before use | "Purge the steam wand before and after every use." |
Ristretto | ris-tret-oh | A shorter, more concentrated espresso shot made with the same dose but less water, producing an intense flavour | "A ristretto is more intense than an espresso — less water, same coffee." |
Robusta | roh-bust-ah | A coffee bean variety with higher caffeine content and a stronger, more bitter flavour, often used in blends | "Our house blend uses Robusta for body and Arabica for sweetness." |
Roast profile | rohst proh-fyl | The degree to which coffee beans have been roasted, ranging from light to dark, affects flavour and acidity | "A light roast preserves origin flavours — a dark roast develops bitterness and body." |
Single origin | sing-uhl or-ih-jin | Coffee sourced from one specific country, region, or farm rather than blended from multiple sources | "Our filter menu features rotating single-origin coffees." |
Specialty coffee | spesh-uhl-tee kof-ee | Coffee scoring 80 points or above on the Specialty Coffee Association scale, indicating exceptional quality | "We source only specialty coffee scoring above 85 points." |
Steam wand | steem wond | The metal tube on an espresso machine is used to inject steam into milk to heat and texture it | "Always purge and wipe the steam wand immediately after use." |
Steaming | steem-ing | The technique of using the steam wand to heat and texture milk to the correct temperature and consistency | "Good steaming technique produces silky, velvety milk for latte art." |
Stovetop / Moka pot | stohv-top / moh-kah pot | A stovetop coffee brewing device that uses steam pressure to push water through ground coffee | "The stovetop produces a strong, espresso-style coffee without a machine." |
Syrup | sir-uhp | A flavoured liquid sweetener added to coffee or other beverages, available in a wide range of flavours | "We stock vanilla, caramel, and hazelnut syrups for flavoured lattes." |
Tamping | tam-ping | The process of firmly and evenly compressing ground coffee in the portafilter basket before extraction | "Apply 15 to 20kg of consistent pressure when tamping." |
Tea service | tee ser-vis | The presentation and preparation of loose-leaf or bagged tea for a guest, including correct water temperature and steeping time | "Our tea service includes a timer and a small pot of hot water for topping up." |
Thermoblock | ther-moh-blok | A heating element in some espresso machines that heats water on demand rather than maintaining a boiler | "Thermoblock machines heat up quickly but are less consistent than boiler machines." |
Under-extraction | uhn-der ek-strak-shun | A brewing fault where too few compounds are drawn from the coffee grounds, producing a sour, weak flavour | "Sour espresso usually indicates under-extraction — try a finer grind." |
V60 | vee-sik-stee | A cone-shaped pour-over brewing device made by Hario, widely used in specialty coffee for manual filter brewing | "The V60 produces a clean, bright cup — ideal for showcasing single origins." |
Whole milk | hohl milk | Full-fat dairy milk is preferred in professional coffee service for its superior steaming and flavour properties | "Always default to whole milk unless the guest requests an alternative." |