Glossary of Coffee Terms

Coffee Terms

Acidity: a highly desirable quality in coffee. All good coffees have some degree of acidity. in fine coffees acidity results in a pleasant sharpness. Acidity addresses the coffee's flavor and is assessed as lively, moderate, flat or dull. Similar to dryness in wine. The darker a coffee is roasted, the more its acidity dissipates.

Aftertaste: The taste residual left in the mouth after swallowing. Characteristics can range from sweet or spicy, smokey, light, heavy or long lasting. Also known as finish.

Arabica: (Coffea Arabica) considered to be the best variety of coffee. Most of the world's specialty coffee is Arabica which has a much more delicate flavor than the hardier Robusta.

Aroma: The fragrance of brewed coffee that can be characterized as “floral” or “winy” .

Balanced: A characteristic that indicates a complexity of flavors and aromas although one quality does not stand out above another.

Bitter: An over roasted coffee that produces a harsh unpleasant aftertaste.

Blend: A mixture of one or more varieties or species of coffee beans. The beans may be mixed before or after roasting.

Bright: A characteristic of fine coffees. Describes a lively, sparkling taste and appearance.

Body: How heavy a coffee feels in your mouth. It is the result of the amount of sediment or oil present in the coffee. To determine the body sip it and let it rest on the tongue before swallowing. Body is described as light, medium, full, or very full and will vary depending on the origin of the coffee and the choice of brewing method. Coffees with a heavier body will maintain more flavors. The same individual coffee won't have both a lot of acidity and body.

Bouquet.: The smell of coffee grounds.

Caffeine: A bitter alkaloid contained in coffee and tea that stimulates the central nervous system and, in the right amounts, causes adrenaline to be released. Caffeine can enhance heart function, and is said to help with intellect. Too much caffeine can over stimulate you and be uncomfortable.

Complex: A taste or aroma with many aspects (as opposed to simple).

Cupping: Tasting by coffee professionals to assess their qualities and characteristics. Used to determine which roast to apply to the coffee.

Decaffeination: Coffee with 97% caffeine removed is classified as decaffeinated.

Decaffeination Process: Coffees are decaffeinated in their green state. Using on of
three processing methods: Traditional or European process, Water-Only Process, or the Sparkling Water Process.

Delicate: Characterized by a fragile, mellow or subtle flavor and found in washed Arabica coffees.

Dry: A coffee with a parching or drying aftertaste.

Earthy: An undesirable odor and taste that resembles freshly turned soil. It is found in low grade coffee and usually due to poor preparation conditions.

Espresso: A rich black coffee resulting from the process of forcing water through packed, finely ground coffee at high pressure and at a high rate of speed.

Exotic: Unusual aromatic and flavors such as berry or floral.

Flavor: As the overall sensation of drinking a particular coffee flavor includes both taste and aroma and is influenced by both the roasting process as well as the origins of the bean. Coffee can impart a taste of the soil or even of other plants grown in the region. To fully experience the flavor smell it first as you taste it.

Fragrance: The aromatic sensations inhaled by sniffing; can be described as ranging from floral to spicy

Fruity: Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit.

Full: Indicates a strong indication of a characteristics such as acidity, body, or range of flavors.

Grassy: A tainted flavor to the coffee often resluting from impure water used in the washing of the beans or from faulty drying process.

Green: Processed coffee that is not yet roasted.

Hard bean: Beans grown at high elevations mature more slowly and are harder and denser than other beans. These fine beans produce a more concentrated and intense flavor. Also called: High Grown

Herbal: An aroma reminiscent of grass, dried herbs or grains, or fresh foliage.

Mellow or Mild: Balanced coffee, implying low or medium acidity.

Mouthfeel: Refers to how a coffee feels in your mouth.

Neutral: A flavor characteristic that is desirable in good blenders.

Nutty: A roasted nut aroma

Processing: The act of removing the coffee cherry pulp from the seeds. Coffee cherries are either sun dried and milled, or fermented and pulped.

Rich: Coffee with depth and complexity of flavor, full body, and an overall satisfying taste.

Roasting: The application heat applied to green coffee beans for the purpose of developing certain flavor characteristics.

Roasty: A bittersweet smoky flavor emitted by a dark roast.

Rough: Characterized by a parched, dry sensation on the tongue, related to sharp, salty taste sensations

Smooth: low in acidity

Soft bean: Beans grown at relatively low altitudes mature more quickly and produce a lighter, more less denser bean.

Spicy: An aromatic and taste perception reminiscent of either wood-spice (cinnamon) or wood-seed (Clove).

Stale: Coffee that is flat with a cardboard taste due to being exposed to oxygen for too long.

Sweet: Smooth and tasty with no tinge of harshness.

Strength: The ratio of ground coffee to water.

Thin: No acidity, a lifeless flavor due to underbrewing.

Tone: The appearance or color of coffee.

Varietal: A single or straight coffee from one region or country of origin.

Winy: Full bodied, smooth yet lively, similar to a well-matured red wine

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