The Great Coffee Dictionary

Do you still sometimes get confused in the coffee world and don't know what to imagine under different terms? We've put together a big coffee dictionary where you should find everything you don't know.


Acidity or acidity. Its level depends mainly on the degree of roasting (lighter roasting = higher acidity) but also on the method of coffee preparation - coarseness of grinding, water temperature. Acidity is also partly influenced by the type of coffee plant, variety or processing.

A drink based on espresso, created in a similar way to lungo, but differing in the amount of water. It is a 1:5 ratio of water to espresso, so you get a larger cup when the espresso is prepared first and topped up with about 1.5 dl of hot water. Americano is popular with people for whom espresso is too strong and who want to enjoy their coffee longer. Read more about classic black coffee.

This is an espresso-based drink topped with plenty of milk. Caffé latte is served in a 250 ml cup. The milk is whisked in a teapot and then poured into the espresso. Different patterns such as hearts, rosettes or swans can be created. This is called latte art.

Cappuccino is one of the most popular coffee drinks with milk in the world. It is served in a 150-180 ml cup. A cappuccino consists of espresso in the base, which is topped with warm whipped milk. Check out the coffee drinks guide so you don't have to ask what's what next time you're in a coffee shop.

The Cortado coffee drink originated in Spain. "Cortar" in Spanish means cut or cut. In this case, the coffee is cut with milk. The cortado is similar in size to a flat whip. In contrast, it has only one shot of espresso, but it is smaller than a cappuccino and slightly larger than an espresso macchiato.

Crema is the foam youfind on the surface of an espresso. Sometimes it is lighter, sometimes darker or "tiger". Its density and colour can tell you at a glance how good the espresso is and whether it has been prepared correctly.

A double pleasure in the form of a supercharged espresso in one cup. It is prepared in the same way as an espresso, except that a doubledose of ground coffee, that is, 14-20 grams, is put into a double cup.

Expresso, presso, esco, this drink really has different names, but only one is correct - espresso. It is a coffee of about 30 ml, prepared in a lever coffee machine. Espresso is made from 7-10 grams of finely ground coffee. Read 'sdetailed article on how to make the perfect espresso.

This is the smallest milk drink on the menu. From the Italian translation, macchiato means macchiato stain. So when you order, you will get espresso with a little whipped milk foam.

A big favorite among a lot of people today. This is an improved cappuccino. Flat white is made ofdouble espresso and milk foam. The total drink should be between 140 ml and 180 ml. A flat white is stronger than a cappuccino, so if you can't go without coffee and milk but need a kick, we recommend a flat white! Read more about the history and present of the flat white.

A frappé is a cold coffee drink made with espresso, ice, water, sugar and often milk. But you won't find that in a true Greek recipe. The procedure is simple, mix everything together and then whip until thick. Prepare real Greek Frappé at home with our recipe.

Latte art is an art form typical of baristas. Have you noticed the beautiful patterns in a cappuccino or café latte? Hearts, apples, rosettes or even swans can all be conjured up by a barista. But it's not just that, latte art is alchemy and it takes a lot of patience to get a beautiful picture. We also offer latte art classes, come and try your hand at drawing an apple and you'll see that it's not just that. You will also find several articles with latte art tutorials on the blog.

Lungo can be translated as extended espresso. It is a classic espresso that is extended with hot water. Properly, it should be served in a larger cup and accompanied by a pot of hot water for everyone to refill according to their taste preferences.

The term "body" describes the characteristics of coffee and its mouthfeel. Does the coffee feel thick and heavy? Does the coffee feel like it coats the tongue? Is it oily, grainy, watery, or has other characteristics?

Filtered coffee

AeroPress is a tool for coffee preparation. It belongs to the alternative preparation. The AeroPress is made of hard plastic, so it is ideal for travelling as you don't have to worry about breaking it. The coffee from the AeroPress tastes balanced and is stronger than, for example, the French Press. We have an article on how to make coffee in the AeroPress, it's easy.

Nowadays, alternative methods for making coffee are very popular. What do you mean by this? First of all, coffee that is easy to prepare at home, but also on the go. Alternative methods include the AeroPress, the V60 dripper, the Chemex, the French Press and the moka pot. Read more about these methods and choose the one you like best

Brew it stick is one of the alternative coffee brewing methods. Simply put, it is a strainer attached to a stick. It is a very simple coffee preparation, but at the same time you create good coffee. Read more about brew it stick.

Do you often see this term on menus in cafes and don't know what it means? It's a cold-brewed coffee that is macerated for up to 24 hours. The coffee does not come into contact with hot water at all, which is why it has to be left to steep in cold water for so long. This makes the resulting coffee more varied and delicate. You can make cold brew at home, we have an easy recipe for you.

Clever dripper is an easy way to brew coffee. This method is a combination of FrenchPress and dripper. A paper filter is put in the clever dripper so that you don't find coffee grounds in your cup. The preparation takes no more than 5 minutes and the result is really tasty. Read more about the clever dripper.

Translated as a dripper, this is the most popular method for preparing filtered coffee using a paper filter. Dripper comes in all different sizes, colors and materials. Mazi drippers include the Hario V60 drippers as well as, for example, the pour-over set from Timemore, or the Origami drippers. We have a simple recipe for you to make coffee with a dripper.

Hario'sV60 started the glorious era of all drippers, as it was the very first dripper. The name is derived from the shape of the letter V and the 60 degree angle. Today Hario produces the V60 in 4 materials, 3 sizes and many colours.

Ageyser is a small vessel that is made of copper or brass. However, nowadays there is also a widespread stainless steel version. The vessel has a conical shape with a long handle. Traditional Turkish coffee is prepared in a jazwa and the coffee from it is known for its strong taste.

This is a black coffee that is prepared using a filter. Simply put, the ground coffee is poured into the filter and covered with water, thus allowing the coffee to pass through the filter and produce filtered coffee. At the same time, it is very popular. You can prepare filter coffee using a V60 dripper, a Chemex or a drip coffee machine.

You must have seen this container somewhere. The French Press is a glass teapot, complete with a plunger that is used to press the coffee or even tea at the end. The coffee from the French Press is rather more watery and less expressive. It will appeal to lovers of large bottomless mugs of coffee. We also have a recipe for making coffee in a French press.

Chemex boasts a unique hourglass shape. It is also a stylish addition to your apartment or café, in which you can make filter coffee. Thus, in the chemex , filtered coffee is prepared using paper filters. It is ideal for making coffee for several people. You can find the recipe for making coffee in a chemex on our blog.

Immersion brewing is the preparation of coffee by steeping. The groundcoffee is poured over water and then steeped until it is properly extracted and can be served. In the case of these methods, it is the time of the infusion that is important, not the method of pouring the coffee as in pour-over methods. Immersion brewing methods include AeroPress, French Press, Twist Press, Delter Coffee Press, cold brew or Brew It Stick.

Another Italian marvel called the moka teapot. You'll find it in every Italian home, and even in your apartment when you come to Italy. It works on the vacuum pot principle. This means that the water that is in the bottom is gradually heated and steam is released, increasing the pressure in the pot and expanding the steam. This pushes the water up through the strainer, which is full of coffee, and out through the nozzle at the top. We have an easy recipe for making coffee in a moka pot.

The term pour-over can be thought of as a method of making filtered coffee that involves pouring hot water over the coffee grounds in the filter. It differs in that it is prepared by hand, not by machine like a batch brew. Specifically, pour-over methods include V60, Chemex, kalita. In these methods, the most important thing is the way the coffee is poured.

Do you like batch brew or drip black coffee? Then this machine is perfect for you. The drip coffee machine is simple to prepare and will create a subtle and complex coffee flavour.

This is literally a pocket coffee maker for easy and quick preparation of quality coffee. It is suitable for travel and for people who want to have their coffee on the table quickly.

Cold drip is a cold filtered coffee that is made from warm water, unlike cold brew. However, there are several ways to prepare it. One of the easiest is to prepare a classic hot filter and then chill it. The other option is the so-called Japanese method, in which you use only half the amount of water and instead put ice in a container into which the coffee will drip. The ideal ratio of hot water to ice is about 50:50, so the coffee is cold and not watery.

Coffee beans and their processing

Anaerobic fermentation is one method of processing coffee after it has been harvested. This processing method is quite close to the washed method. The coffee cherries are sealed in a container or in a tub filled with water. This is how fermentation begins to take placewithout air. During fermentation, farmers control the time, temperature and overall progress of fermentation. Fermentation makes the flavours in the coffee more varied, brighter and brings out other subtle flavour nuances that would not otherwise stand out.

Arabica is one of the world's most widely grown coffee plants. It has a delicate, floral and full-bodied flavour. It grows at higher and drier altitudes. Arabica is often compared to Robusta, which has a completely different taste.

Cascara is an exotic drink made from the dried husks of coffee cherries that definitely don't belong in the trash. The taste of Cascara can be compared to tea rather than coffee. In its taste you can find rosehip tea or hibiscus. It contains a large amount of caffeine and can be stronger than filter coffee. Read more about this interesting drink.

Cupping is a controlled coffee tasting that has its own clearly defined rules and conditions. During the tasting, the quality of the coffee, its specific characteristics, aromas and flavours are determined according to its variety. All over the world, cupping is the same so that everything has the same rules. Serving coffee during cupping is similar to Czech turk. Read for more about cupping.

The method of processing using carbonic maceration is similar to processing grapes. It consists in fermenting the coffee cherries underCO2 pressure. The difference between carbonic maceration and the anaerobic process is that cherriesare fermented as a whole. The cell walls of the fruit pulp are broken down from the inside out. Coffees processed in this way have flavour profiles such as rum, ripe fruit or red wine.

This is a chemical called an alkaloid that stimulates the nervous and cardiac systems. In large quantities, caffeine becomes a drug. It can be found in coffee, energy drinks, chocolate and white, green and black tea. Read about the 4 signs of excessive coffee drinking.

The final taste of coffee is greatly affected by how the coffee cherries have been processed after picking. One of the three methods is honey processing. The name honey processing is derived from the sticky pulp that remains on the coffee cherries during sun drying. Coffee processed using the honey method will taste of honey and cane sugar. It will be sweeter and contain less acidity, but will have a strong body. Read more about honey processing.

The wet method is the most demanding as it needs a lot of water. Coffee processed using the wet method is much higher quality. The coffee cherries are first washed in special tanks and then the top skin and pulp are removed. The resulting coffee tastes delicate and generally achieves a higher acidity. Try coffee processed using this method.

Coffee roasted in this style can be prepared using any method. However, this does not mean that the coffee will taste the same. Espresso, for example, will bring out the acidity and AeroPress body of the coffee. This roasting has an advantage especially from a business point of view. It saves labour, packaging costs and eliminates a large logistical burden on roasters.

Coffee is still green after picking and processing, it needs roasting to taste as we know it. The degree of roasting greatly influences the resulting taste. Roasting takes place in special roasters under the strict supervision of the roaster. If you are interested in how such roasting is done, it is possible to arrange a tour of our roasting plant. We look forward to it! In the meantime, you can read an article about what happens to the grain during roasting.

This is a type of coffee that is used as a commodity coffee. This means for large-scale production in large roasters or used in the production of instant coffees. Robusta is one of the much cheaper and lower quality coffees. It grows at lower altitudes of around 200-600 m above sea level. Robusta has a distinctive bitter taste, a strong body and can contain up to twice as much caffeine as Arabica. In our roastery we roast only Arabica coffee. Read more about the differences between Arabica and Robusta.

The dry or natural method of processing coffee is mainly used in areas that struggle with water scarcity. It is widely used in Central and South American countries. After harvesting, the coffee cherries are spread on the floor or on so-called African beds. The cherries must be turned regularly to prevent mould. The resulting coffee taste is sweeter, with a strong body and less acidity. Check out our range of coffees processed using the natural method.

Coffee machine

The coffee machine has a preset automatic self-cleaning program. The necessary daily care for the cleanliness of the coffee machine will be a breeze. You switch on the automatic cleaning system on the coffee machine and you can focus your attention on other activities.

The bluetooth coffee machine is communicative even from a distance. When paired with a mobile phone or tablet, setting up the functions of the coffee machine becomes much more user-friendly than before.

The heating of the water for coffee preparation is handled by a single boiler inside the coffee machine. The cold filtered water pumped into the machine is heated to the required temperature in the boiler. This is controlled by a thermostat, pressure switch or PID system. It is not possible to whisk milk during coffee preparation. The larger the boiler, the more stable the water temperature for brewing.

Combination of two ways of heating water. A classic boiler and a thermoblock. The water for the espresso machine and the water for the steam nozzle are especially heated in this way. This gives the machine better control over temperature stability, which is important for coffee extraction.


The ideal espresso extraction time is between 20-40 seconds. In such a small time range, every second plays a role in the final taste of the coffee. A coffee machine with a timer makes it easy to prepare every perfect espresso.

A coffee machine equipped with a display means an overview of the set values and their adjustment. Coffee machines with a display are always more barista-friendly. They can easily check and change the water temperature, pressure and other functions of the coffee machine.

Modern technology from outside the coffee maker which helps to control all its functions better. The barista can conveniently adjust the features of the coffee maker affecting the coffee extraction with a few touches.

A system of two thermoblocks in the coffee machine. A thermoblock is an alternative water heating solution used instead of a traditional boiler. The dual thermoblock heating solution produces more stable temperature results. One thermoblock is for espresso and the other for steam.

System to facilitate the preparation of coffee with precise values. Coffee machines with gravimetry are equipped with integrated scales. This measures the volume of each espresso being prepared for comfortable and efficient coffee preparation according to the exact recipe required.

The legendary head design of the 1961 coffee machine. It features perfect temperature stability thanks to the constant presence of hot water from the boiler in the head. It is made of solid chrome-plated brass. Once heated, it holds the heat perfectly.

The coffee maker is a marvel. It is a machine that first and foremost makes espresso. It usually comes with a nozzle for whipping milk and the option of making hot water. There are a large number of different coffee machines on the market. Single lever, double lever or automatic. The difference is whether you want a coffee machine for the home or for the café. On our blog you will find lots of articles on how to choose the right coffee machine, whether for the home, office or café.

Basic technology for the necessary heating of the coffee machine head. The circular head is constructed with thermally conductive materials that heat it with the collected heat from the coffee machine. The heating of the coffee machine head is important to minimize the temperature drop of the coffee brewing water.

Does the coffee maker reach a pressure of 9 bar during extraction? The pressure required to control the espresso extraction process and any adjustments to the recipe is displayed by the pressure gauge. The gauge needle will show the specific water pressure during preinfusion, extraction and at the end of extraction.

The coffee machine contains multiple boilers. You have the possibility to individually adjust the temperature of each of them. The extraction of coffee with constant temperature water is not affected by the heating of the water for steam. The espresso water maintains the required temperature, as does the service boiler for hot water and steam.


Electronic system for temperature control in the coffee machine. PID aka proportional integration control algorithm. It calculates, controls and regulates the way the water is heated. It adapts the calculations to the actual situation and prevents temperature fluctuations.

The portafilter, or coffee lever, is the part of the machine where you put your ground coffee, through which water flows when you start it and espresso comes out. The size of the lever is influenced by the cup inserted into it, which ranges from 7 to 25 grams. Portafilters are further divided into those from which the coffee flows out through a spout and those that are naked and have a flat bottom with a strainer.

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