Coffee Glossary

Coffee is another world, with a language of its own.

Bloom, crema, extraction, cupping. If coffee words sound like a secret code, you are not alone. Every word below is a small door into how coffee is grown, roasted, brewed and tasted, and none of them are hard once someone explains them. There is no wrong door. Take your time, and use these words to find the cup you love.

You will find these words in our Brew Guide and on our bags, explained in plain language.

Acidity

The bright, lively, fruity quality in coffee, like the zing in a green apple. It is a good thing, and different to sour.

Aroma

The smell of the coffee. A big part of how we taste it.

Bloom

When hot water first meets fresh grounds, they puff up and release trapped gas. Pouring a little water and waiting about 30 seconds lets the gas escape, so the rest of the water extracts evenly.

Body

How heavy or creamy the coffee feels in your mouth, from light and tea-like to rich and syrupy.

Crema

The golden-brown foam that sits on top of a good espresso.

Cupping

A structured tasting used by roasters and graders to compare coffees. Coarsely ground coffee is steeped in cups, then tasted from a spoon with a loud slurp to judge aroma, flavour, acidity and body.

Dose

The weight of ground coffee you use, in grams.

Extraction

Dissolving flavour out of ground coffee into water. Good coffee comes from extracting the right amount.

Under-extraction

Too little flavour has been pulled out. The coffee tastes sour, thin or hollow. It usually means the grind was too coarse, the brew too short or the water too cool.

Over-extraction

Too much has been pulled out. The coffee tastes bitter, harsh or dry. It usually means the grind was too fine, the brew too long or the water too hot.

Grind size

How fine or coarse the coffee is ground. Finer grinds extract faster, coarser grinds extract slower.

Ratio

The amount of coffee to water. A ratio of 1 : 15 means 1 gram of coffee for every 15 grams (or millilitres) of water. It is a reference point, so adjust it to your taste.

Resting

Freshly roasted beans release gas for days afterwards. Espresso beans taste best after 5 to 7 days of rest.

Specialty grade

High-quality coffee that scores 80 or more out of 100 on the Specialty Coffee Association scale.

Stove top

A small pot that brews strong coffee on the stove, also known as a moka pot.

Tamp

Pressing ground coffee flat and even in the espresso basket before brewing.

Yield

The weight of liquid espresso in your cup, in grams.

Inspired by Country.

© 2026 Marnka & Co. (ABN 48 978 360 561). All rights reserved. This glossary is provided for your personal use. It may not be copied, reproduced, shared or distributed without written permission from Marnka & Co.