'咖啡豆' (kā fēi dòu) literally means 'coffee bean' — a compound noun formed by combining 咖啡 (kāfēi, 'coffee') and 豆 (dòu, 'bean'). Though not a botanical bean (it's actually the seed of the coffee cherry), it’s called a 'bean' in Chinese due to its shape and culinary usage. The term refers specifically to the raw or roasted seeds used to brew coffee, distinguishing them from ground coffee (咖啡粉) or brewed coffee (咖啡).

This word is commonly used in contexts related to coffee production, roasting, purchasing, and brewing. You’ll encounter it in supermarkets, specialty coffee shops, and agricultural discussions — especially when talking about origin (e.g., 哥伦比亚咖啡豆), roast level (e.g., 中度烘焙咖啡豆), or freshness (e.g., 新鲜烘焙的咖啡豆). It’s a neutral, standard term appropriate for both everyday and professional settings.