- Microlot
- Aeropress
- Acid carboxylic
- Acidity
- Affogato
- Americano
- Aroma
- Astringency
- Axit carboxylic
- Axit hữu cơ
- Basket
- Best of Panama
- Black bean
- Boiler
- Cafe, café, caffè
- Cappuccino
- Caramel
- Carbonic maceration
- Cezve
- CGA
- Charge temperature
- Chemex
- Cinnamon roast
- City roasts
- Coffea
- Coffee bean belt
- Coffee Berry Borer
- Coffee culture
- Cortado
- CQI
- Craft coffee
- Crema
- Cup of Excellence
- Cupper
- Cupping
- Danh pháp hai phần
- Decaf
- Độ axit chuẩn độ
- Double Shot
- Drip
- Espresso Italiano
- Ethiopian Heirloom
- Ethyl Acetate
- Extraction
- Fine
- Fines Migration
- First crack
- Flash brew
- Flat White
- Flavour
- Flow Profiling
- Fragrance
- Frappuccino
- French roast
- Giling Basah
- Glass Transition
- Group head
- Heirloom
- Hoà tan
- Hoạt độ nước
- Ibrik
- Immersion
- Italian roast
- Khúc xạ kế
- Kona
- Latte
- Lên men lactic
- Lên men yếm khí
- Limescale
- Long Black
- Macchiato
- Maillard
- Methylene clorua
- Mol
- Mouthfeel
- Natural process
- Ngưỡng phát hiện
- Nitro brew
- Ojo de Gallo
- Oligomer hóa
- Percolation
- Percolator
- pH
- Piccolo Latte
- Portafilter
- Potato Defect
- PPM
- Preinfusion
- Prewetting
- Puck
- Q grader
- Quaker
- Rate of Rise (RoR)
- Ristretto
- RTD
- SCA
- SCAA
- Second wave coffee
- Single dose
- Single origin coffee
- Single Shot
- Slurping
- Smoky
- Soaking
- Solubility
- Sorting
- Specialty Coffee
- Starter Cultures
- Stinker
- Sustainable coffee
- Tamping
- Taste
- TDS
- Terroir
- Thị trường C
- Third wave coffee
- Tĩnh điện
- Tổng nồng độ axit
- Trích ly
- V60
- Vienna roast
- Wacheff
- Wash process
- Water Hardness
- WCR
- Weiss
- World Barista Championship
Menu
