46 articles
AeroPress
AeroPress: manual coffee brewer invented by engineer Alan Adler, introduced at Coffee Fest Seattle in November 2005. Combines immersion, paper micro-filtration, and plunger-driven air pressure for fast single-cup brewing; home of the World AeroPress Championship.
Arabic coffee (قهوة)
Arabic coffee (قهوة, qahwa/gahwa) is a lightly roasted, cardamom-spiced hospitality coffee of the Arabian Peninsula, poured from a dallah into small finjan cups; UNESCO-inscribed in 2015 (UAE, Saudi Arabia, Oman, Qatar) and extended to Jordan in 2024.
Caffè mocha
Caffè mocha, also called mochaccino or mocha latte, is an espresso drink combining espresso, chocolate, and steamed milk. Named after Yemen's port of Mocha, it descends from Turin's bicerin and runs latte-style ratios versus the 1:1:1 mochaccino.
Cappuccino
Cappuccino (cappuccini): Italian espresso drink of espresso, steamed milk, and microfoam, 150–180 ml, named 1948 after Capuchin friars' hoods; a breakfast drink in Italy, distinct from latte and flat white.
Coffea arabica
Coffea arabica, Arabian coffee, is an allotetraploid coffee species from Ethiopia and South Sudan, a 600,000-year-old hybrid of C. canephora and C. eugenioides, supplying about 60% of world coffee, IUCN Endangered in the wild.
Coffea canephora
Coffea canephora (robusta coffee), a diploid outcrossing African coffee species, is the second commercial coffee after arabica, about 40 percent of world output, higher caffeine, heat-tolerant, rust-resistant, parent of Coffea arabica.
Coffee
Coffee, the brewed beverage from roasted Coffea seeds (arabica, robusta), is among the world's most traded commodities: over 11 million tonnes produced in 2024, led by Brazil and Viet Nam, with Yemeni Sufi origins and ~135 mg caffeine per cup.
Coffee bean
Coffee bean: the seed of the coffee cherry from Coffea plants, typically two per cherry. Arabica (~60% of production) and Robusta dominate trade; over 11 million tonnes produced in 2024, led by Brazil and Viet Nam, then roasted.
Coffee fruit extract
Coffee fruit extract (coffee cherry extract, Coffeeberry) is a phenolic-acid-rich powder from whole Coffea arabica fruit; FDA GRAS notice 868 (2020) allows 20-300 mg/serving in foods and supplements.
Coffee percolator
Coffee percolator: a pot that brews coffee by repeatedly cycling boiling water up a central tube over grounds in a perforated basket. Stovetop and electric types; patented by Nason (1865) and Goodrich (1889); strong, full-bodied cup; displaced by drip machines after 1972.
Coffee preparation
Coffee preparation converts roasted, ground coffee into a beverage by solid-liquid extraction. Known as brewing, it spans Turkish cezve, espresso, French press, V60, and moka; contact time, ratio, temperature, pressure, and grind determine flavor, and no method is best overall.
Coffee roasting
Coffee roasting is the dry-heat process turning green coffee into flavored roasted beans via drying, Maillard/pyrolysis, first crack near 200 °C, and cooling; degree is measured by color (Agtron, L), with defects like baked and underdeveloped roasts.
Coffee substitute
Coffee substitute (ersatz coffee, Kaffee-Ersatz): a caffeine-free beverage of roasted chicory, cereals, figs or roots brewed like coffee; historically a wartime and scarcity drink, now a functional-beverage market segment led by chicory products.
Coffeemaker
Coffeemaker: appliance that brews coffee by heating water and passing it through grounds; types include drip, espresso, moka, capsule, and bean-to-cup machines, from 5-cup domestic to 500-cup commercial duty.
Cold brew coffee
Cold brew coffee is a coffee made by steeping coarse grounds in cold or room-temperature water, also called Kyoto-style or Dutch coffee, for 12-24 hours, yielding a smooth, lower-titratable-acidity drink; sold mainly as ready-to-drink products in a USD 3.87 billion 2025 market.
Cortado
Cortado (Spanish, from cortar, "to cut"): espresso cut with roughly equal warm, untextured milk, no foam, served in a small glass; Basque origin, known in the US as the Gibraltar, distinct from macchiato and flat white.
Cuban espresso
Cuban espresso (café cubano, cafecito): small sweet espresso from Cuba in which raw sugar is whipped with the first drops into an espumita foam; base of colada, cortadito, and café con leche, central to Miami ventanita culture.
Dalgona coffee (달고나 커피)
Dalgona coffee (달고나 커피), also called whipped coffee or café dalgona, is a frothy drink of instant coffee, sugar, and hot water whipped and spooned over milk; named after Korean dalgona candy in January 2020, it became the world's most searched coffee during the pandemic.
Decaffeination
Decaffeination removes most caffeine from green coffee beans using water, ethyl acetate, dichloromethane, or supercritical CO2. Decaf still holds 2-15 mg caffeine per cup; Roselius patented the first process in 1905, Zosel the CO2 method in 1970.
Egg coffee
Egg coffee (cà phê trứng), also called ca phe trung, is a Hanoi drink invented in 1946 by bartender Nguyễn Văn Giang: egg yolk whipped with condensed milk floated on strong phin robusta coffee, with raw-egg safety caveats.
Espresso
Espresso (caffè espresso) is a concentrated Italian coffee made by forcing 90.5–96.1°C water at about 9 bar through finely ground coffee in 20–30 seconds, topped with crema; invented from Moriondo's 1884 and Bezzera's steam machines, now standardized by SCA parameters.
Espresso and tonic
Espresso and tonic, also called espresso tonic or coffee tonic, is a cold sparkling drink of espresso poured over iced tonic water. Created in 2007 in Oslo and popularized by Koppi in Helsingborg, Sweden, it is defined by its layered pour, quinine-coffee bitterness, and spread from specialty cafés to chains like Starbucks.
Espresso machine
An espresso machine is a device that forces hot water through finely ground, compacted coffee at high pressure to brew espresso in seconds, ranging from manual lever models to one-touch superautomatics.
Flat white
Flat white: an espresso-milk coffee drink with thin microfoam, smaller and stronger than a latte, originated in Australia (Sydney 1985, Alan Preston) or New Zealand (Wellington 1989, Fraser McInnes), a still-disputed origin; globalized by Starbucks in 2015.
Frappé coffee
Frappé coffee, also called Greek frappé, is a foam-topped iced coffee made by shaking instant coffee with cold water and sugar, invented in Greece in 1957.
Frappuccino
Frappuccino is Starbucks' trademarked line of blended iced coffee and crème drinks. The name came from Boston's Coffee Connection, acquired in 1994; the drink launched nationally in 1995 and went bottled with PepsiCo in 1996.
French press
French press (cafetière, press pot, coffee plunger): a manual immersion coffee brewer with a mesh plunger, patented from the 1852 Mayer-Delforge Paris design through the 1929 Calimani-Moneta Italian patents and 1958 Bondanini version; coarse grind, about four minutes steep, 93 °C water, full-bodied unfiltered coffee.
Green coffee extract
Green coffee extract, from unroasted Coffea beans, is a weight-loss supplement rich in chlorogenic acids and caffeine; clinical evidence shows only small, poorly supported effects and a retracted key trial.
Iced coffee
Iced coffee is coffee brewed hot and served cold over ice, distinct from cold brew. Origins include the 1840s Algerian mazagran and an 1887 US recipe; today one in three out-of-home coffees worldwide is ordered cold.
Instant coffee
Instant coffee (soluble coffee) is a dried water-soluble powder made exclusively from roasted coffee by brewing, extraction, and spray- or freeze-drying. Key facts: Nescafé launched 1938, yields 40–55%, freeze-drying costs 35% more, Asia-Pacific buys half the volume.