The Coffee Shop Dictionary: 11 Coffee Terms You Should Know

You may have heard your barista say “dialing in,” “single origin,” or “pull shot” and nodded along like you totally know what they mean… no judgement. Today we’re breaking down some of the terms you hear at your favorite coffee shop, so next time you can impress the whole cafe with your knowledge.

“Dial in” = When a barista adjusts the espresso grind, dose or extraction time to get the best flavor out of the beans.

“Pull a shot” = Make an espresso shot. Sometimes plural: “Can you pull me two shots?”

“Crema” = The golden, foamy layer that sits on top of freshly pulled espresso. Pressurized water extracts oils and gases from the coffee, creating the layer on top.

“Extraction” = How much flavor is being pulled out of the coffee during the brewing process. Too little can make it sour/tart, too much can make it bitter/dry.

“Single origin” = Coffee sourced from a specific country, region or farm. Alma sources its beans from our family farm in Copan, Honduras.

“Blend” = Coffee made by combining beans from different origins, creating a specific flavor profile.

“Body” = How the coffee feels during consumption, so light vs. creamy, rich, heavy etc.

“Tasting notes” = Often seen on coffee bags, they describe the flavors and aromas you may perceive in the coffee.

“Washed / natural / honey process” = Describes the different ways coffee cherries are processed after harvesting, which can affect the final flavor profile.

There you have it. Now you can casually drop these terms in conversation with your friends to let them know just how much of a coffee connoisseur you truly are. See you at the cafe!