Coffee Basics & The Well Café – Vocabulary Review

A set of vocabulary flashcards covering coffee species, processing, roasting, brewing tools, milk steaming, and The Well Café’s mission and values.

Coffee Bean

The seed found inside the coffee cherry, roasted and brewed to make coffee.

Coffee Cherry

The fruit of the coffee plant that contains two seeds, commonly called coffee beans.

Arabica

The most common coffee species known for higher quality flavor; grows best above 600 m (2,000 ft).

Robusta

Hardier coffee species with higher caffeine content and a stronger, more bitter flavor.

Washed Process

Coffee processing method that removes fruit with water before drying, yielding clean flavors.

Natural Process

Coffee processing method where cherries dry intact, imparting fruity, wine-like flavors.

Honey Process

Processing style leaving some mucilage on the bean while drying, creating sweet, syrupy notes.

Fermentation Process (Experimental)

Intentional, controlled fermentation of coffee cherries or mucilage to develop unique flavors.

Coffee Belt

Region between the Tropic of Cancer and the Tropic of Capricorn where coffee can grow.

Tropic of Cancer

Northern boundary of the Coffee Belt at roughly 23.5° N latitude.

Tropic of Capricorn

Southern boundary of the Coffee Belt at roughly 23.5° S latitude.

Elevation & Flavor

Higher growing elevations slow bean development, creating more complex flavor compounds.

Growth–Harvest–Process–Roast–Brew

The five major stages that bring coffee from plant to cup.

Hand-Picked Coffee

Approximately 90 % of the world’s coffee cherries are selectively harvested by hand.

Caffeine (Plant Function)

Acts as a natural pest repellent for the coffee plant.

Elevation & Caffeine

Coffee grown at higher elevations generally contains less caffeine.

Drying Phase (Roasting)

Initial roasting stage when beans lose moisture and turn yellow.

Maillard Phase

Mid-roast stage where sugars and amino acids react, producing brown color and aromas.

Development Phase

Final stage of roasting when flavor is set and beans crack; also called “first crack” onward.

Pour-Over Scale

Precision tool for weighing coffee and water to ensure accurate brew ratios.

Dose Cup

Small container used to hold and transfer ground coffee to a brewer.

Gooseneck Kettle

Narrow-spout kettle that allows controlled water flow for pour-overs.

Carafe

Vessel that collects brewed coffee below the dripper.

Dripper

Device that holds the filter and coffee bed during pour-over brewing.

Coffee Filter

Paper or metal medium that separates grounds from brewed coffee.

Burr Grinder

Grinder with two burrs that crush beans uniformly for consistent extraction.

Fine Grind – Over-Extraction

Too small a grind size slows flow and pulls excessive compounds, causing bitterness.

Coarse Espresso Grind

Larger particle size that allows espresso to pull faster and lighter in body.

Espresso

Concentrated coffee beverage that originated in Italy, brewed under pressure.

Steamed Milk Texture

Properly steamed milk should look like wet paint—glossy and cohesive.

Microfoam

Very fine, velvety milk foam essential for latte art.

Steaming Sequence

Purge wand → Steam milk → Wipe wand → Purge again.

Ripping-Paper Sound

Audible cue that air is being correctly introduced while aerating milk.

The Well Café

Coffee company founded in 2012 with six locations (per current notes).

Mission of The Well

To turn coffee into water—funding clean-water projects through coffee sales.

The Well’s Core Values

Pursue excellence, inspire passion, cultivate community, steward generosity.

Global Water Crisis

One in four people worldwide lack access to clean water.

Direct Trade

Buying coffee directly from farmers to foster relationships and ethical practices.

$1,000 to Clean Water

Every $1,000 spent at The Well provides one person with clean water for a year.