Coffee and tea glossary

Aeropress

The Aeropress is a manual coffee brewing device that prepares coffee using pressure. It combines the techniques of immersion and percolation brewing by forcing hot water through coffee powder. The preparation is carried out by a brewing chamber and a plunger, resulting in a clean and full-bodied coffee taste. 

Agglomeration

Agglomeration refers to the process in which fine coffee particles are bound together using water or steam to form larger granules. This enhances the solubility of instant coffee, ensures a more uniform consistency, and makes it easier to dissolve in water.

Arabica & Robusta

Although there are many different types of coffee, in principle, all coffee produced globally originates from two species: arabica (coffea arabica), which originally comes from Ethiopia, and robusta (coffea canephora), which was discovered at the end of the 19th century in what today is the Democratic Republic of Congo.

Arabusta

Arabusta is a hybrid of Arabica and Robusta coffee plants, combining the refined flavor of Arabica beans with the resilience and higher caffeine content of Robusta. This variety is primarily cultivated in regions where pure Arabica plants struggle to grow.

Aroma

The word aroma comes from Greek, where it roughly translates as “spice” or “scent”. We essentially perceive aromas through our nose. Each coffee bean contains around 800 different aromatic compounds. The growing region, variety and the process of roasting the coffee beans all have a major impact on the aroma of the coffee.

Barista

In Italy, a “barista” is simply a bartender who serves all kinds of drinks. Elsewhere, the term has come to mean someone who makes coffee professionally.

Blend

Most coffees on the market are blends – in other words mixtures of different coffees from different growing regions.

Cappuccino

A cappuccino is an Italian coffee drink that usually consists of an espresso and frothed milk. The ratio of espresso, milk and milk foam is usually around 1:1:1. Traditionally, a cappuccino is served in a small cup that holds around 150-180ml. 

capsa Capsules

capsa capsules are Dallmayr’s aroma-sealed aluminum pods. They protect coffee from light, oxygen, and moisture, ensuring an intense aroma and fresh taste up until brewing. Dallmayr offers a wide range of varieties, including espresso and decaffeinated options. The capsules are made from recyclable aluminum.

Channeling

In espresso preparation, channeling refers to the uneven flow of water through the coffee bed. The water flows faster at certain points, which leads to uneven extraction and can negatively affect the taste of the espresso. 

Chemex

The Chemex is a coffee preparation jug that is known for its ease of use and its clear, mild coffee taste. It consists of a glass coffee maker in the shape of an hourglass and a special paper filter, which is particularly thick and therefore removes unwanted oils from the coffee. 

Coffee Aromas

Coffee aromas refer to the multitude of flavor and fragrance notes released during brewing. They range from fruity, floral, and chocolaty to nutty or spicy nuances. These aromas arise from factors such as bean origin, roast profile, and brewing method. This vast variety makes coffee a complex and versatile beverage—over 800 aromas have been identified.

Coffee Beans

Coffee beans are the seeds of coffee plants after processing and roasting. There are two main varieties, Arabica and Robusta, which differ in taste and growing conditions.

Coffee Belt

The areas in which coffee is grown are located from 23 degrees north to 25 degrees south of the equator and stretch like a broad, imaginary band around the globe. This is called the coffee belt. Coffee is grown in around 80 countries, the biggest producers being Brazil and – what may be a surprise to some – Vietnam.

Coffee Cherries

As its name suggests, the coffee cherry is a cherry-like fruit. It can take up to three months to ripen. As with our domestic cherries, the coffee fruits do not ripen in unison – even on the same tree. Often a branch will contain a combination of flowers, unripe green and yellow fruit, and fully ripe red cherries – all at the same time. Inside the cherry-like fruits are two seeds: the coffee beans.

Coffee Definition

Coffee is a beverage made from the roasted and ground seeds of the coffee plant, commonly known as coffee beans. It contains caffeine, which stimulates the central nervous system. Coffee is one of the most popular beverages worldwide and plays a significant role in the culture, economy, and social life of many countries.

Coffee Grounds

Coffee grounds are the solid remains of ground coffee that are left over after the brewing process. It consists of insoluble particles and oils from the coffee and is often considered a waste product, but can also be used for other purposes such as garden compost or scrubs.

Coffee Growing Regions

Coffee is primarily cultivated in tropical and subtropical regions around the equator, commonly referred to as the "coffee belt." The most important coffee-producing countries include Brazil, Vietnam, Colombia, and Ethiopia. These regions offer ideal climatic conditions for growing coffee plants.

Coffee Plant

Coffee plants are actually trees and grow to a height of up to 10 metres in the wild. In plantations, they are cut back to the size of a bush around two to three metres high to facilitate harvesting. It takes around two years for a coffee plant to blossom for the first time, and each tree can then produce thousands of blossom flowers.

Coffee Storage

To preserve the aroma of coffee, proper storage is essential. Coffee should be kept in an airtight, opaque container at room temperature to minimize exposure to oxygen, moisture, heat, and light. Ground coffee loses its aroma much faster than whole beans, so it is recommended to store coffee as whole beans and grind it just before use.

Coffee Tax

The coffee tax is a tax charged in Germany on roasted coffee, instant coffee and goods containing coffee. It currently amounts to 2.19 euros per kilogram of roasted coffee and 4.78 euros per kilogram of instant coffee.

Cold Brew

Cold brew is pre-brewed coffee that is served cooled. It is often enjoyed with ice cubes as iced coffee. There are also special preparation methods in which coffee is extracted cold. 

Crema

The crema is the thick, dense, hazelnut-brown layer that sits on top of your espresso. A barista needs the right combination of pressure, grind size, coffee quantity and water temperature to coax the coveted crema out of the espresso beans. The crema is made up of the coffee’s natural oils, proteins, sugars and carbon dioxide.

Cultivation

Coffee grows best in subtropical and tropical climates around the equator – in an area known as the coffee belt. The higher the arabica coffee grows, the better the quality of the coffee. A coffee’s quality is also determined by how much care is given to the coffee plant and how carefully it is harvested.

Tea-growing regions can be found around the world in all tropical and subtropical areas – both on flat plantations at low altitudes and in the mountains. 

Cupping

Cupping is a standardized tasting method used to evaluate the flavor, aroma, and quality of different coffees. For a professional cupping, only porcelain cups and pitchers as well as specialized cupping spoons are used—no filters or other brewing equipment are required. Porcelain is chosen because it alters the taste as little as possible and keeps the coffee warm. During the tasting, the taster loudly slurps the coffee into the spoon to optimally perceive aromas and mouthfeel. This process allows each coffee to be compared objectively and assessed precisely.

Decaffeination

Decaffeination is a process where the caffeine in coffee beans or tea leaves is partially or almost completely removed by solvents. By the way: if coffee upsets your stomach, decaffeinated coffee can often be a great alternative.

Espresso Macchiato

An Espresso Macchiato is an espresso served with a small dollop of frothed milk. The milk adds a smooth note to the intense espresso without overpowering the coffee’s characteristic aroma.

Fermenting Coffee

Fermentation is a key step in coffee processing. During this stage, the natural compounds in the coffee begin to develop new and exciting flavor combinations. The process is halted during drying, which preserves the coffee bean by stabilizing its core and making it shelf-stable.

Fermenting Tea

Whether the green leaves end up as black, green, white or oolong tea depends solely on how they are processed. Tea gets its reddish-brown colour from fermentation, when the cell sap in the tea oxidises in the air. Black teas are fully fermented, while oolong teas are semi-fermented. With green tea, the leaves are heated in large iron pans or steamed after being picked, which prevents oxidisation taking place. That way, the tea retains its olive-green colour.

Filter Coffee

Filter coffee stands for clarity and purity of taste. It is prepared by slow brewing, which allows the aromas to fully develop and creates a particularly fine and harmonious coffee experience. Ideal for connoisseurs who want to discover the nuances of every bean.

French Press

The French press is a manual device for preparing coffee. Ground coffee is poured over with hot water and, after a brewing time of around four minutes, pressed down with a metal sieve. This separates the coffee grounds from the beverage. 

Grain Coffee

Grain coffee is a caffeine-free beverage made from roasted grains such as barley, rye, or spelt. It is often blended with chicory root or other ingredients to enhance its aroma. With its malty, slightly bitter taste, grain coffee serves as a mild alternative to traditional coffee—especially for those who wish to avoid caffeine.

Green Coffee

Green coffee refers to unroasted, dried coffee beans obtained after harvest and processing. It serves as the foundation for the subsequent roasting process, during which the characteristic aromas and flavor compounds develop. Until roasting, green coffee exhibits only a grassy, neutral aroma.

Grinder

The device that grinds the coffee beans and prepares the coffee powder for the brewing process is called a grinder. The degree of grinding has a decisive influence on the taste and extraction time of the coffee. There are different types of grinders. A distinction is made between grinders with disk and conical grinders.  

Grinding Level

The grinding level determines how fine or coarse the coffee beans are ground. Grinding the coffee breaks down the cell structure of the beans, releasing the aromas and making the substances in the coffee more soluble in water. For each method of preparation, there’s a certain optimal grind size: as a general rule, the longer the coffee is in contact with the water when brewing, the coarser the grind should be.

Harvesting Coffee

The coffee harvest is the process of collecting ripe coffee cherries from the shrubs—a crucial step that greatly influences the quality of the final coffee. Depending on the region, terrain, and quality standards, harvesting is done either by hand or machine. There are three common methods: selective hand-picking, where only ripe cherries are picked individually; strip-picking, where all cherries on a branch are stripped off at once; and mechanical harvesting, typically used in flat growing areas. At Dallmayr, approximately 70% of the coffee cherries are carefully picked by hand.

Harvesting Tea

How tea is harvested and processed can have a significant impact on its quality. Almost all tea plantations pick only the top bud and the next two leaves of a shoot. In expert circles, this picking rule is called “two leaves and a bud”.

Highland Coffee

Highland coffee is cultivated in high-altitude regions where cool temperatures and slow plant growth give the beans more time to develop complex aromas. The result is an exceptionally fine coffee with pronounced acidity and a wide range of flavor nuances—ideal for connoisseurs who appreciate the highest quality.

Immersion Brewers

With immersion brewers, the coffee grounds are fully submerged in water and remain in contact for a set period. Extraction occurs statically, without water flowing through the coffee bed. After the desired brew time, the liquid coffee is separated from the grounds. Typical examples include the French Press, AeroPress (in full-immersion mode), and the cupping process. Coffee brewed with immersion methods often exhibits a full body and intense flavors.

Instant coffee

Instant coffee was invented at the end of the 19th century – and thanks to dalgona coffee, or whipped coffee, it is now staging something of a comeback. Instant coffee is obtained from coffee beans – usually robusta – using a technical process after roasting.

Kaffa

Kaffa is a region in southwestern Ethiopia considered the birthplace of Arabica coffee. Coffee harvested there is handpicked and processed using traditional methods, making it a rare and highly valued specialty.

Latte Art

Latte art (“milk art”) is the perfect complement to a good coffee. These lovingly poured designs turn coffee pleasure into an even more special experience. The quality and texture of the milk foam, as well as the skills of the barista, all play a decisive role.

Latte Macchiato

A Latte Macchiato is an Italian milk-based beverage made by combining hot milk, milk foam, and a shot of espresso. The layers of espresso and milk remain separated, creating the drink’s characteristic three-layered appearance.

Milk Foam

Ideally, milk foam should have a creamy and stable texture. It is created by simultaneously heating the milk and introducing air using a steam wand. The quality of the foam depends on proper technique and temperature control: the milk should not be heated above 65 °C, as it will lose its natural sweetness and the foam may become unstable. Perfect milk foam is fine-textured and silky, free of large bubbles—making it ideal for creating latte art.

Mocha

Mocha is a strong black coffee that is prepared in Arab and Turkish countries. It is brewed from finely ground coffee without a filter in a special pot. The preparation gives it a thick consistency and it is often served sweetened.

Mocha Pot

A Mocha pot is a traditional stovetop coffee maker used to brew strong, aromatic coffee. It consists of two chambers: as water heats, steam pressure forces it up through a coffee-filled filter into the upper chamber. The result is a robust flavor reminiscent of espresso.

Percolation Brewers

Percolation brewers are coffee machines or devices in which hot water flows continuously or in a single pass from top to bottom through the coffee grounds. In doing so, the water extracts the soluble aromas and compounds of the coffee as it drips through the grounds and filter into the receiving vessel. Classic examples include drip coffee makers, pour-over drippers (e.g., V60), and the Chemex. Percolation yields clean, aromatic coffees with delicate flavor nuances.

Portafilter Machine

The portafilter machine is an espresso preparation device in which hot water is forced under high pressure through finely ground coffee in a removable portafilter. This method allows precise control over the brewing process and results in an aromatic, strong espresso with a dense crema. 

Pour-Over

Coffee dripper: the “pour-over” method involves pouring water onto ground coffee in a filter. The coffee is then slowly extracted and drips into the cup.

Roasting

Whether a light roast, medium roast or dark roast: the roasting level impacts the flavour of the coffee and often determines how the coffee will be used later on. Here, the length of the roasting process and final temperature of the beans are decisive. Filter coffee is usually lightly roasted, while a darker roast is used for espresso. Single-origin coffees are usually roasted lightly so as not to overpower the original aromas with roasted flavours. But fruity espressos using lightly roasted beans are also popular.

Roast Master

A roast master is an expert in the art of coffee roasting. He carefully supervises and controls the roasting process, in which raw coffee beans are transformed into roasted beans by heat. In doing so, he ensures the perfect balance between roast level, temperature, and time to guarantee the highest quality and characteristic flavor nuances.

Robusta

Robusta is a coffee variety known for its strong, earthy flavor and high caffeine content. It is more resistant to diseases and pests than Arabica and is often used in espresso blends due to its intense, somewhat bitter aroma.

Sensory Evaluation of Coffee

When evaluating coffee, we use our senses to judge particular characteristics – above all the coffee’s flavour, body and aromas. We perceive flavour almost exclusively with our tongues. A distinction is made between sweet, sour, bitter and salty, although the latter is rare in coffee. We also use our tongues to analyse the coffee’s body and texture. We need our noses too, and only then can we sense the countless aromas that are present in a coffee.

Shade Tree

A shade tree is used to protect sensitive plants, such as coffee plants, from direct sunlight. Its canopy creates a moderated microclimate, reducing solar radiation and helping to retain soil moisture. Shade trees thus play an important role in supporting the healthy growth of the plants beneath them.

Sour Beans

An unpleasant sour taste in coffee often results from a light roast, where the acids are not sufficiently broken down. Incorrect extraction during brewing can also contribute to this flavor. Additionally, low-quality or unripe green beans may cause excessive acidity in the coffee.

Steam Wand

Whether it’s automatic with “auto-steam” or used manually by a barista – without a steam wand there’s no steamed milk. Espresso machines contain a boiler that produces steam. The steam wand can release doses of this steam to heat up the milk and create steamed milk and foam.

Stretching Stage

Indispensable for smooth and creamy milk foam: stretching is an important part of preparing steamed milk. The stretching stage aerates the milk, creating tiny bubbles called microfoam. Spending too much time on the stretching stage, for example, will make the milk foam too thick.

Syphon

The syphon is a device used for brewing coffee. Its name—derived from the concept of a tube or conduit—suggests the movement of liquid from one chamber to another. In the brewing process, water rises due to heat and returns as brewed coffee through the vacuum created by cooling. The method resembles a scientific experiment, yet it produces a remarkably aromatic cup of coffee.

Tamper

Proper tamping significantly influences the quality of an espresso. Due to its shape, the tamper is also referred to as a “stamp.” The barista uses it to compress the coffee grounds evenly in the portafilter, creating a flat surface. Only then can the water uniformly wet and extract all coffee particles. It is crucial that the tamper fits the filter basket exactly: if it is too small, only part of the grounds will be compressed while water flows through other areas unchecked. This results in uneven extraction and an unbalanced espresso.

Texturing

Every barista needs to master the art of stretching and texturing; after all, that’s the only way you can create steamed milk with the perfect consistency. During texturing, the steam wand is immersed just under the surface of the milk until the hissing sound (stretching stage) stops and the resulting foam is evenly distributed in the pitcher.

Third-Wave Coffee

The third wave is all about the appreciation of coffee as a beverage. Coffee is treated like wine – with attention given to factors such as the growing region, varieties and roasting date – but the third wave is also about much more.

Unwashed/ Natural

Unwashed, also known as the natural method, is a traditional form of coffee processing in which the coffee cherries are dried whole—without the use of water—directly after harvesting. The beans remain inside the fruit until it is fully dried, allowing sugars and fruity compounds from the pulp to be absorbed into the bean. This results in a coffee with a fuller body, pronounced sweetness, and intense, often fruity flavor notes.

Washed

The "washed" or wet processing method involves removing the pulp of the coffee cherry shortly after harvest using water—a step known as depulping. The beans are then fermented to eliminate any remaining mucilage and subsequently dried. This process results in a particularly clean, refined, and well-balanced flavor profile in the final coffee.

Water

Water is the main component of both coffee and tea and plays a central role in the brewing process. It acts as a solvent that extracts flavors and oils from the coffee grounds, significantly influencing the taste in the cup. Key factors include water quality—especially hardness, mineral content, and pH level. Very soft water tends to highlight acidic notes, while hard water with a high degree of hardness (°dH) emphasizes bold flavors. Ideally, water should have a neutral pH and a moderate mineral content to ensure balanced extraction. In regions with high-lime tap water—such as Munich—it is advisable to use a water filter to improve taste and protect the coffee machine. In general, filtered water is recommended for coffee preparation.