If you're someone who loves coffee but feels lost in a whirlwind of terms like “single origin,” “cold brew,” or “third wave,” don't worry—you’re not alone. The world of coffee has exploded into an industry that can sometimes feel overwhelming. Whether you're ordering from your local coffee shop or experimenting with different brewing methods at home, knowing a little bit of coffee lingo can you navigate this and get the brew you want.
In this blog post, we’ll break down the most common coffee terms, from brewing methods to bean types, grind sizes, and even the "waves" of coffee culture. So grab your favourite mug, settle in, and let’s dive into the wonderful world of coffee!
Brewing Methods: More Than Just Drip
There’s more than one way to brew a great cup of coffee, and each method has its unique quirks and benefits. Here’s a breakdown of the most common brewing methods you’re likely to encounter:
Filter Coffee machine
This is your classic coffee maker at work. You add water to the reservoir, coffee grounds to the filter, and voila—coffee drips into the pot. It’s probably the method your parents (or you) have been using for years. It’s simple, reliable, and great for making multiple cups at once. If you just need a single brew though, it’s a bit useless. It might have the old school reputation for bitter horrible coffee, but used correctly can still make a great brew.
French Press
Also called a cafetiere, the French Press is a favourite for those who want a rich, full-bodied coffee. It’s as simple as steeping coarsely ground coffee in hot water and then filtering through the mesh plunger. The lack of paper filters means more oils from the coffee beans end up in your cup, resulting in a complex flavour and a full body. If you want more info on how best to make a French press then check out our other blog post Here.
Pour Over
Pour over is the craft coffee enthusiast’s go-to. Using a cone-shaped dripper (like a Chemex or a Hario V60), you slowly pour hot water over coffee grounds, which are placed in a filter paper. The water passes through the grounds, extracting Flavours, and drips into your mug or carafe below. The key here is control—pouring the water at the right speed allows you to dial in the perfect extraction. Pour over coffees are usually clean and bright tasting. This method works particularly well with light roasted coffee, just be warned though, it might sound simple but it can get geeky!
Aeropress
If you love experimenting with coffee, the Aeropress might be your best friend. It’s a relatively new method (invented in 2005) and combines immersion, filters and pressure which can be used in different ways to get anything from a crisp clear cup to a rich full bodied cup. The most popular method is to steep the grounds in water for a short time, then plunge to force the brew through a filter and into your cup. It’s compact, portable, and great for making both espresso-like shots and regular coffee.
Espresso
Espresso is the backbone of many coffee shop favourites like flat whites, cappuccinos, and Americanos. It’s brewed by forcing hot water through finely-ground coffee at high pressure. What you get is a small, concentrated shot of coffee with a thick, creamy layer called crema on top. Espresso is known for its intense flavour and richness. Very few brew methods come close to producing such intense coffee.
Cold Brew
This method involves steeping coffee grounds in cold water for an extended period (usually 12–24 hours). Because no heat is used, cold brew has a smoother, less bitter taste compared to hot brewing methods. It’s perfect for those hot summer days when you still need your caffeine fix but can’t bear the thought of hot coffee.
Moka Pot
Often called a “stovetop espresso maker,” the Moka pot brews coffee by passing boiling water, pressurized by steam, through ground coffee. It produces a strong, espresso-like coffee but without the crema you get from an actual espresso machine. It’s a favourite in many Italian households and is great for making strong coffee without expensive equipment.
The Waves of Coffee: A Brief History Lesson
Now that we’ve got the brewing methods down, let’s talk about the “waves” of coffee. If you’ve heard baristas or coffee aficionados talk about first, second, or third wave coffee, they’re referring to distinct periods in the history of coffee consumption, each marked by different values, innovations, and focus on quality.
First Wave Coffee
The first wave is what made coffee a household staple. Think Folgers, Maxwell House, and other mass-produced, pre-ground coffee brands. In this era (which started in the 19th century and stretched into the mid-20th century), the goal was to make coffee accessible to the masses. Quality wasn’t the main concern—convenience was. Most of the coffee came in a tin can or vacuum-sealed bag, ready for brewing at home.
Second Wave Coffee
The second wave emerged in the late 20th century, think of all the major international high street brands when you hear “second wave,”. This wave introduced the coffee shop culture we know today, with espresso-based drinks, flavoured syrups, and frappuccinos becoming mainstream. It was also when terms like “latte,” “cappuccino,” and “macchiato” became part of everyday coffee vocabulary. Coffee quality improved, but there still wasn’t a major focus on the star of the show, the beans!
Third Wave Coffee
The third wave of coffee began in the early 2000s and is all about treating coffee as an artisanal product, much like wine. In this wave, everything matters—the origin of the beans, the farming practices, the roasting process, and the brewing technique. You’ll hear words like “Single-origin,” “Co-ferment” and “Micro-lot” thrown around. The goal here is to highlight the unique flavours of different beans and treat coffee as a culinary experience.
The focus here has really moved into quality over quantity, with competitions out for everything from roasting to latte art. The third wave of coffee is about respecting the flavour of the coffee, where it has come from and being open and honest about sourcing. You get a better tasting cup of coffee, as well knowing that the supply chain that provided it isn’t reliant on monocrop agriculture, taking advantage of the farmers who produce the beans or dodging taxes in every country it operates. The third wave coffee industry is built on small and medium businesses focused on quality and openness.
Types of Coffee Beans: Arabica vs. Robusta
Not all coffee beans are created equal. Here’s a breakdown of the most common types you’ll encounter:
Arabica
Arabica is the most popular type of coffee bean, making up about 60–70% of the world’s coffee production. It’s known for its smooth, sweet flavour, often with hints of fruit, berries, or nuts. Arabica beans are grown at higher altitudes and are more sensitive to their growing environment, which makes them a bit more expensive. Almost all Speciality grade coffee is Arabica, and it has many sub varieties which all offer different benefits, but we won’t get into that here!
Robusta
Robusta beans are often considered the less glamorous cousin of Arabica, but they have their place, especially in espresso blends. They’re hardier, more resistant to pests, and have a stronger, more bitter flavour with a higher caffeine content. If you like a strong, punchy coffee, Robusta might be your jam. It’s mostly used in instant coffee and ‘Italian’ espresso blends.
Grind Size: The Key to Unlocking Great Coffee
Grind size plays a huge role in how your coffee tastes. Use the wrong grind size for your brewing method, and you might end up with coffee that’s too bitter, too weak, or just plain weird. Here’s a quick guide to choosing the right grind size for your brew:
Coarse
Think of coarse grind as chunky sea salt. This grind size is perfect for brewing methods that involve longer steeping times, like French Press or cold brew. The larger particles allow the water to extract flavour more slowly, which is key for avoiding too much bitterness..
Medium
A medium grind looks like granulated sugar. It’s the go-to grind for most pour over/filter coffee makers. It strikes a balance between extraction time and surface area, producing a well-rounded cup of coffee.
Fine
Fine grind is similar to table salt and is used for espresso and moka brewing methods. The small particle size allows for quick extraction, which is necessary for espresso’s short brew time.
The final thing to say is that grind size is a continuous spectrum and adjusting your grind size even slightly can yield differences in flavour in the cup. This is why the single best thing you can buy to improve your coffee at home is a grinder. Then you have full control and can adjust to your own preferences.
Conclusion: From Beans to Brew, You’re Ready!
Whether you're a coffee novice or a seasoned enthusiast, understanding the terms and techniques behind your favourite brew adds another layer to your appreciation of this beloved beverage. From mastering the perfect grind size for your French press to understanding why that single-origin Ethiopian coffee tastes so fruity, you’re now equipped to navigate the world of coffee with confidence.
So next time you step into a café or fire up your own coffee setup at home, you can do so with a little extra swagger. You know your pour overs from your espressos, your Arabicas from your Robustas, and your second wave from your third. Happy brewing!