Coffeey Snobbery: The Coffee Snob Dictionary

Whenever you're around coffee snobs you may notice that they seem to speak another language, or perhaps you've tried to order your favorite Starbucks drink at a non-chain coffee shop only to find that your idea of macchiato was completely different than theirs. The Coffee Snob Dictionary is here to help. The following lingo is just a starter guide to the kinds of words you will likely hear in your local coffee shop. There is a plethora of language that you may never need, but are welcome to google to find more information.

aeropress - a form of brewing coffee that uses a plunger type device. Hot water is poured over the grounds, stirred for 10 seconds then pressed through a microfilter.

body - the feeling that the coffee has on the tongue (i.e. oily, grainy, watery, etc.)

cappucino - 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk

chai - spiced tea and milk

crema  - lighter colored foam layer on top of espresso

drip - a traditional form of brewing coffee (think your home coffee machine)

espresso - a stronger form of coffee made with a dark roast coffee and steam (1 shot = 1 ounce)

french press - a brewing method using a plunger style pitcher, medium to coarse ground coffee, and hot water

latte - double shot of espresso, 6 to 8 Ounces of steamed milk, and a small layer of foam

macchiato - espresso and a small amount of foamed milk

pour over - a method of brewing in which hot water is poured over grounds in a circular motion

roast - the degree to which a coffee bean has been heated; the higher the temperature the darker the roast

vacuum pot - a fancy way of brewing coffee that I still don't understand, but apparently it's pretty popular so I figured I'd include it