Hi everyone. This is the page where you can find most of the coffee-related terminology, as well as terms unique to Japan and the coffee culture here. Hope this can clear up any ambiguity if there's any.
Raw Coffee Beans
Refer to the coffee beans which are yet to be roasted. There are many ways roasters refer to this, such as greens, raw beans, or pre-roasted. In Japan, the word 生豆 (directly translated as raw beans) is commonly used. As customers, you usually don't get to see it.
But sometimes you can find them in jars as decorations, or if you visit a roaster/roaster cafe you can ask for it. They are a lot smaller than the roasted beans which is going to be quite a surprise.
In Japan the term Drip ドリップ is used. But outside Japan the term Pour-over is more common. This is the term used for a technique of making coffee. Basically, hot water is poured onto a dripper which contains the coffee grinds. The coffee grinds are held back while the coffee falls down below into a cup/mug/server.
The Dripper is a tool used for extracting coffee using the pour-over/drip method. There come in various shapes and sizes, and companies like Kalita, Hario and Kono have their own signature drippers as well as dripper series.
Most require paper filters, but you can also find stainless steel/gold-plated drippers which don't require paper filters and are generally more eco-friendly. The amazing thing is that drippers can produce a different taste,texture and body even though it's the same coffee.
Coffee Grinds/Grinds/Ground-up Coffee
Coffee Grinds refer to the roasted coffee beans which are ground up using a mill of some sort. Since coffee beans are too big when they are whole, they usually need to be ground to properly extract coffee.
Coffee can come from various places. When you mix the coffee beans of different origins, you get a blend. But this doesn't have to be the case. The coffee can come from two different areas of the same country and still be called a blend. Even the coffee with different roast levels can be called a blend. So sometimes there is an ambiguity when referring to blends. But generally speaking, the blends are a mix of coffee from different areas(countries/regions).
Single Origin, just like Blends, can be ambiguous. Sometimes they refer to coffee from a certain region; or perhaps a country. So coffee labelled as Kenya, regardless of the fact that coffee from every region is collected into one, can be single origin.
The ambiguity still remains. But thanks to the third wave movement, more and more coffee labelled as single origin really come from a certain farm of a certain region of a certain country. Sometimes it can even be as precise as a certain lot within the farm. If you find single origin at a cafe nowadays, you can expect it to come from one specific farm or a region.
A term used to describe the weight/density of coffee inside the mouth. Think of water, maple syrup and honey. In many cases, people use terms like light or medium to describe the amount of body. Since everyone has their own gauge when it comes to describing body, it can be a little confusing. This is one of the major attributes when describing coffee.
The term mouthfeel refers to the texture of coffee inside the mouth. Buttery, silky and/or smooth are some of the terms used to describe mouthfeel. They say that the way you extract coffee( coffee drippers, aero press, french press) can change the mouthfeel.
A term used when you don't extract all of the desirable flavors/tastes of coffee. When you don't extract enough of the coffee goodness from your grinds. This results in your coffee tasting weak, like coffee-flavored water.
This is a term used when you extract more than the required amount of extraction of coffee. Most coffee used to be associated with over extracted coffee in the past, when coffee was left brewing too long, or extracted with boiling water. The end result was bitter, ash-like coffee that required milk and sugar to be feasible enough to drink. Remember, over extraction will bring out the tastes you don't necessarily want in your coffee so a balanced extraction is necessary.