Are you thinking about opening a coffee shop? Then you need to know the terminology from A to Z! Below are the most common coffee terms and definitions you might come across when researching how to open and run a successful coffee shop. Knowing these terms will help you become a successful coffee shop owner. Why we we know so much coffee shop terminology? We’ve helped entrepreneurs open hundreds of coffee shops across the USA, and we train hundreds of baristas and coffee shop owners each year at our Innovation Lab – the largest SCA-Certified Premier Training Campus in the Midwest.
- Acidity
- Affogato
- Americano
- Arabica
- Barista
- Beaten Coffee
- Blade grinder
- Blends
- Bloom
- Boba coffee
- Body
- Boiler
- Breve
- Brew method
- Bulletproof coffee
- Burr Grinder
- Café
- Cafe au lait
- Caffeine
- Cappuccino
- Chai
- Chemex
- Coffee pod
- Coffee Roasting
- Coffee to water ratio
- Cold Brew
- Cortado
- Crema
- Cuppers
- Cupping
- Dalgona Coffee
- Dark Roast
- Decaffeinated coffee
- Degassing
- Demitasse
- Direct Trade Coffee
- Dirty Chai
- Doppio
- Drip Coffee
- Espresso
- Espresso con panna
- Extra Shot
- Extraction
- Fair Trade Coffee
- Filter Coffee
- Flat White
- Frappe
- French Press
- French Roast
- Frothing milk
- Green Coffee Beans
- Grind
- Group Head
- Half-Caf
- Hopper
- Iced Coffee
- Iced Espresso Drinks
- Irish Coffee
- K-cup
- Kona Coffee
- Latte
- Light Roast
- Lungo
- Macchiato
- Medium Roast
- Microfoam
- Mocha
- Nitro coffee
- Organic Coffee
- Piccolo Latte
- Pitcher
- Plunger Pot
- Pour Over Coffee
- Pull
- Red Eye
- Red Eye Coffee
- Ristretto
- Roast
- Roast Date
- Robusta
- SCA
- Shot
- Single cup
- Single Origin Coffee
- Steam wand
- Super Automatic Espresso Machine
- Tamper
- Vietnamese Iced Coffee
- White Coffee