African coffee Coffees from Ethiopia and Kenya are often associated with distinctive fruit, floral and bright flavour characteristics, although flavour varies between regions and lots.
Central and South America Brazil, Colombia, Honduras, Peru and neighbouring origins produce an enormous range, including balanced, sweet, nutty, chocolate-led and fruit-forward coffees.
Asian coffee Vietnam is particularly important for Robusta production, while Indonesia and India produce Arabica, Robusta and regionally distinctive coffee styles.
Washed process The fruit is removed before the seeds are fully dried. Washed coffees are often associated with clarity, brightness and a cleaner expression of the coffee’s origin.
Natural process The whole cherry is dried before the seeds are removed. Natural coffees can develop fuller, sweeter and more pronounced fruit characteristics.
Honey process The skin is removed while some sticky fruit material remains during drying. Results vary but can combine sweetness and body with good flavour clarity.
Light roast coffee Light roasts commonly preserve more origin character and may taste floral, fruity, bright or tea-like. They are often chosen for filter brewing and modern speciality coffee.
Medium roast coffee Medium roasts often balance origin flavour with sweetness, body and roast development. They can work well across espresso, bean-to-cup and filter methods.
Dark roast coffee Dark roasting creates more pronounced roast-led flavours such as dark chocolate, caramelised notes, spice or smokiness. It does not automatically mean the drink contains more caffeine.
Espresso Espresso uses pressure to pass water through finely ground coffee, producing a small, concentrated drink that also forms the base of cappuccino, latte and flat white.
Bean-to-cup A bean-to-cup machine grinds, doses and prepares the drink automatically. Commercial models are popular where speed, consistency and self-service operation matter.
Filter and pour-over Water passes through ground coffee and a filter. This method can produce a clean cup and is practical when several servings are needed.
Cafetière Coarsely ground coffee steeps in water before a mesh plunger separates the grounds. The result generally has a fuller body because no paper filter removes the coffee oils.
Moka pot A stovetop moka pot uses steam pressure to move water through coffee. It produces a concentrated drink but does not operate at the same pressure as a commercial espresso machine.
Cold brew Coffee is steeped in cool water for an extended period and then filtered. Cold brew should not be confused with iced coffee, which may simply be hot-brewed coffee served over ice.
Bean-to-cup machines Grind whole beans and prepare drinks automatically. They are well suited to workplaces and self-service environments. View bean-to-cup machines
Traditional espresso machines Give trained baristas greater control over grinding, extraction and milk preparation. They are widely used in cafés and hospitality. View commercial espresso machines
Complete commercial range Compare automatic, traditional, filter and other professional coffee solutions for different business environments. View commercial coffee machines
Fairtrade Fairtrade standards and pricing mechanisms are intended to support fairer trading conditions and provide certified producer organisations with additional resources through the Fairtrade Premium.
Rainforest Alliance Rainforest Alliance certification relates to environmental, social and farm-management requirements within agricultural supply chains.
Organic certification Certified organic coffee must comply with applicable organic production and handling standards. “Organic” should not be used merely as an informal description.
Sour coffee Often associated with under-extraction. Try a finer grind, longer contact time, a suitable water temperature or checking that enough coffee is being extracted.
Bitter or dry coffee May indicate over-extraction, coffee ground too finely, an excessively long brew or equipment that needs cleaning.
Weak coffee Check the coffee-to-water ratio, grind setting, freshness and extraction. Adding more coffee may help, but the underlying brewing problem should also be corrected.
Burnt flavour This may come from a dark roast, excessive heat, old residues, poorly maintained equipment or coffee left on heat for too long.
Flat or stale coffee Coffee may have been exposed to air for too long, ground too far in advance or stored in unsuitable conditions.
Inconsistent coffee Check dose, grind, water, preparation technique, machine settings and cleaning. Consistent processes produce consistent drinks.