Specialty coffee glossary: 49 terms explained

Specialty coffee is coffee that scores 80 points or more out of 100 on the Specialty Coffee Association (SCA) scale, as evaluated by certified graders. It implies traceability back to the farm, defect-free beans and a roast that respects the origin. At an event, it is the difference between a functional break and an experience your guests talk about.

Arabica (Coffea arabica) is the most widely grown coffee species in the world and the base of almost all specialty coffee. It offers more aromatic complexity, more sweetness and less caffeine than robusta. It is grown at altitude, and its quality depends heavily on variety, origin and processing.

Robusta (Coffea canephora) is the second most cultivated coffee species. It has roughly twice the caffeine of arabica, more body and more bitterness, and is mostly used in commercial blends and instant coffee. Its presence in specialty coffee is marginal, although fine, well-processed robustas do exist.

A single origin coffee comes from one region, farm or lot, without being mixed with coffees from elsewhere. It lets you appreciate the character of that specific place: the citric acidity of an Ethiopian or the chocolate notes of a Brazilian. It is the usual format for specialty filter coffee.

A blend is a mix of coffees from different origins, created to achieve a balanced, consistent profile all year round. Espresso blends are designed to work well with milk: body, sweetness and restrained acidity. At events with a high volume of lattes and cappuccinos, a good blend is the most consistent choice.

Roasting is the thermal process that turns green coffee beans into the brown beans ready to grind. It defines much of the final flavour: light roasts preserve the acidity and nuances of the origin; dark roasts add body and bitter notes. Specialty coffee works with light and medium roasts, with the roast date visible on the bag.

Torrefacto is coffee roasted with added sugar, which burns and coats the bean in a shiny black layer. It was born to preserve and cheapen low-quality coffee, and it produces a bitter, burnt taste that masks any nuance. Specialty coffee rejects it entirely: when the coffee is good, there is nothing to hide.

The third wave of coffee is the movement that treats coffee as an artisanal product — comparable to wine — rather than an anonymous commodity. It focuses on origin, producer, lighter roasts and precise brewing methods. It is the cultural framework in which specialty coffee as we know it was born.

Cupping is the standardised protocol for evaluating a coffee: it is ground, steeped in hot water and tasted with a spoon, scoring fragrance, aroma, acidity, body, sweetness and defects. It is how graders score coffee lots. Run as a guided session, it also works brilliantly as a corporate team building activity.

Related service: Barista courses & team building →

The SCA score is the mark out of 100 that certified graders give a coffee following the Specialty Coffee Association protocol. From 80 points upwards, a coffee is considered specialty. It scores attributes such as fragrance, flavour, acidity, body, uniformity and clean cup.

Tasting notes are the flavour and aroma descriptors perceived in a coffee: red berries, chocolate, caramel, citrus, florals. They are not added ingredients but natural nuances of the bean, depending on variety, origin and processing. Finding them on the bag is a sign of a roaster who has actually cupped their own coffee.

Traceability is the ability to know exactly where a coffee comes from: country, region, farm, producer, variety and process. It is a basic condition of specialty coffee and the guarantee of a fairer price at origin. At a corporate event, being able to tell the story of the coffee you serve is part of the experience too.

A ristretto is a short espresso: the same dose of coffee with half the drink, roughly a 1:1 ratio. It concentrates sweetness and body and reduces the bitterness of the finish. Many baristas choose it as the base for small milk drinks, such as the cortado.

An americano is an espresso lengthened with hot water, keeping the coffee's profile with less intensity per sip. It is not the same as filter coffee: the extraction is different and so is the result in the cup. At international events it is one of the drinks most requested by English-speaking guests.

A cortado is an espresso with a small amount of textured milk, in roughly equal parts. It is a classic of the Spanish coffee bar: it softens the coffee without diluting its character.

A caffè latte is an espresso drink with plenty of textured milk and a thin layer of microfoam, usually served in a large cup or glass. It is the usual canvas for latte art. At events, it is one of the most requested drinks among guests who prefer a mild coffee.

A cappuccino is an espresso drink with textured milk and a generous layer of foam, traditionally in thirds: coffee, milk and foam. Done well, the foam is silky microfoam, not coarse bubbles.

The flat white is a drink of Australian and New Zealand origin: a double espresso or double ristretto with textured milk and a very thin layer of microfoam. Smaller and more intense than a latte, with the coffee taking centre stage. It has become the quality benchmark of specialty menus.

An espresso tonic is a cold serve of tonic water over ice with an espresso poured on top. Refreshing, bitter and very visual thanks to the gradient that forms in the glass. It works brilliantly as a surprise drink at afternoon events and summer trade shows.

A matcha latte is a drink of stone-ground Japanese green tea (matcha) whisked with textured milk. It contains no coffee — though it does contain theine — and brings a highly photogenic green colour. At an event bar it widens the menu for guests who do not drink coffee.

Decaffeinated coffee is coffee that has had virtually all its caffeine removed before roasting, usually more than 97%. Modern solvent-free processes, such as Swiss Water, preserve much of the original flavour. At any event someone will ask for it: a good service has it covered.

A barista is the professional who specialises in preparing coffee: extraction, grind calibration, milk texturing and service. At an event they also bring speed without queues and conversation with your guests. Ours train at our own school under the direction of Xavi Iglesias, a world barista judge.

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A coffee break is the coffee pause of a meeting, training session or congress, with hot drinks and something to eat. The premium version replaces thermoses with a barista station, specialty coffee and carefully chosen snacks. It is the moment of the event when people actually talk — and where the quality gap shows most.

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A coffee corner is a permanent coffee point inside an office or event, available continuously rather than only during breaks. Unlike the coffee break, which is scheduled, the coffee corner runs all day and becomes a natural meeting point.

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A coffee cart is a mobile, compact coffee station built on a wheeled cart. Its eye-catching, easy-to-integrate format makes it very popular at weddings and design-conscious events. It takes up little space, moves around the venue and becomes a photogenic corner.

Related service: Wedding coffee →

A coffee station or coffee bar is the complete service point of an event: professional espresso machine, grinders, barista and counter. A standard station takes up about 3×2 metres, sets up in around 30 minutes and only needs a 220V/16A socket. With a barista, it serves 60 to 80 coffees per hour — and more than 500 a day at a trade show.

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Coffee catering is the end-to-end coffee service for an event: equipment, product, staff, setup and cleaning contracted as one package. It differs from generalist catering in its specialisation: a team that only does coffee can care for every cup in a way a full-menu provider cannot.

Related service: Barista hire for events →

Batch brew is filter coffee prepared in batches with a professional drip brewer, following calibrated specialty coffee recipes. It allows a high volume of quality coffee to be served almost instantly. At events it works very well as espresso backup during demand peaks.

A turnkey service is one where the provider takes care of absolutely everything: equipment, coffee, milks, staff, setup, service, teardown and cleaning. The organiser only states the place and time. It is the standard you should demand from any event coffee service.

Related service: Barista hire for events →

Professional coffee machine rental is the option where you hire only the equipment — espresso machine, grinders and setup — without a barista. It makes sense for long formats where your own team can serve themselves, or when the budget is tight. Delivery should always include installation, calibration and a walkthrough.

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A coffee team building is a team activity built around coffee: a guided origin tasting or a hands-on latte art workshop. It works because it gets everyone learning something with their hands, in a relaxed, screen-free format. It usually lasts 1.5 to 2 hours and adapts to offices or dedicated spaces.

Related service: Barista courses & team building →