Coffees from Ecuador are medium-bodied, fairly acidic, with predictable flavor. Ecuadorian coffee typifies Central and South American coffees.

Coffee from El Salvador is generally dependable but undistinguished. It has a good body and rather listless acidity and flavor.

Is a strong, flavorful coffee brewed by forcing hot water through finely ground coffee beans. In Italian, espresso means "pressed out" or "express". Espresso differs greatly from the common drip-brewed coffee drink in its thick concentrated consistency, and robust flavor. Due to its potency, straight espresso (espresso served without sweetener or milk, analogous to black coffee) is considered by some to be an acquired taste, and is served in small amounts called shots. Many coffee aficionados order their single or double with a little glass of cold still water to clear the palate. Espresso is often used as the foundation for other drinks, such as lattes, cappuccino, mochas and many more. A key component in the flavor of espresso is a golden foam composed of oils, proteins, and sugars, called crema which floats on the surface.

Espresso is usually derived from a certain type of coffee bean; Coffea arabica commonly known as Arabica, but the other variety, Robusta, is also used in some espresso blends. Arabica beans are considered to be superior to the more common Caffea canephora (known as Robusta, which are typically used for filler in commercial drip brew coffee, due to their lower level of caffeine and acidity, and their higher amounts of flavor and aroma. The roast of the beans varies from dark to light, depending on the desired taste. For making espresso, the beans are ground very finely, unlike coarser drip-style grounds.

Espresso topped with a dollop of whipped cream.

Espresso with a small amount of steamed milk foam on the top.

A short-pull expresso, an expresso made with less water, rendering it thicker and more flavorful than a regular espresso.

Sometimes referred to as Continental or European Roast.

Espresso served with a slice of lemon on the side.

Specialty coffees are often identified by Estate name rather than the regional or market name. Estate coffees are grown on medium-sized farms, rather than small farms or plantations, dedicated to producing specific types of coffees according to high quality standards.

A washed varietal from the western region of Ethiopia.

A dry-processed coffee from Ethiopia.

A washed coffee from Ethiopia known for its sweet flavor and floral aroma.

A medium-bodied coffee from Ethiopia also known for its sweet flavor and aroma.

Since antiquity, Ethiopia has produced a rich variety of coffees-from the floral, wineyness of the Harrars in eastern Ethiopia to the fragrant and spicy Yrgacheffes in the south. The heritage of Ethiopian coffees is unsurpassed in the world.

The process of hand-preparing coffee through which imperfect beans, pebbles, and other foreign matter are removed.

A blend of two Colombian coffees that combines the supremo (best) and extra (second-best) coffee grades to produce a comprehensively better medium blend.

A trading process that involves a cooperative association that ensures that marginalized and disadvantaged world producers and farmers receive sufficient compensation for goods and produce. Usually associated with the coffee industry, and identified with the Fair Trade logo.

Is a form of coffee made with milk, sugar and coffee decoction. The name derives from the filter. A coffee filter is a coffee-brewing utensil, usually made of stainless steel. It is used to prepare filter coffee, the form of coffee common in India. It comprises two long cylindrical compartments with a lid, with a perforated bottom for the upper compartment. The upper compartment is half-filled with coffee powder (common varieties include Peaberry, Plantation-A and Robusta) and filled to the brim with boiling water. The decoction collected in the lower compartment is used to make filter coffee. This form of coffee is common throughout India and especially popular in the southern states of Karnataka.

The aftertaste that lingers in the mouth when sipping coffee. Finish may be considered long, flat and acidic, or brief and effervescent, depending on the length and consistency of the taste.