Acidity
A sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. Coffees are traditionally low in acidity.

Aftertaste
The sensation of brewed coffee vapors, tasted in the mouth after swallowing

Americano
Espresso (one or two shots) poured into a cup of hot water

Arabica
The specific species name assigned to the coffee tree. It is used by most gourmet and specialty roasters, is grown only at high altitudes, and is prized for a distinctly pleasant flavor and aroma.

Aroma
The unique fragrance of brewed coffee

Balanced
The overall fine quality of the coffee, having no discernible defects

Barista
The coffee bartender who makes coffee specialty drinks as his or her profession

Bitter
A sharp, biting flavor characteristic of dark-roasted coffee

Blend
A mixture of two or more individual varietals of coffee

Body
Coffee’s texture

Bouquet
The distinct, tantalizing smell of coffee grounds

Buttery
A thick sensation derived from high levels of oily material suspended in the brew

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Café americano
Espresso that is cut with very hot water to fill an American size cup

Café mocha
Often referred to as a chocolate latté, this drink is usually topped with whipped cream.

Cappuccino
A coffee drink comprised of espresso, steamed and frothed milk, usually in equal proportions

Carmelized
The distinct taste of roasted beans dipped in sugar, dextrin syrup, or molasses prior to roasting

Clean
Coffee that has a balanced flavor

Cupping
The act of tasting a batch of coffee before it is served to assess its quality

Dark (roast)
Describes the color and texture of beans (dark brown and shiny); also known as full or European roast

Dull
A coffee that gives an impression of roundness, but at the same time lacks character

Espresso
A brewing method in which a pump-driven machine forces hot water through fine coffee grounds, producing a thick, smooth “shot”

Finish
The pleasant aftertaste that remains after the coffee is swallowed

French press
Also known as a plunger pot, this is a device for making coffee in which ground coffee is steeped in water. A filter plunger then removes the coffee and presses the grounds to the bottom of the pot.

French roast
Dark-roasted coffee that is typified by the natural, oily quality of the beans

Flat
Deficiency of flavor and aroma

Green
Refers specifically to unroasted coffee beans

Hard bean
Typical description of coffees grown at high altitudes of 4,000 feet or above

Italian roast
Coffee beans roasted to a very dark brown, with a shiny surface

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Malty
A distinct, aroma equivalent to that of toasted grains

Mellow
A coffee taste designated by an overall sweetness

Nutty
A distinct aroma of coffee reminiscent to roasted nuts

Richness
The distinct pleasurable fullness found in a cup of coffee, designated in part by taste, body, flavor, and aftertaste

Soft bean
Typical description of coffees grown at low altitudes

Strong
Coffee that is rich in flavor (and usually in appearance)

Tone
Coffee’s appearance, also often referred to as color

Tipping
Roasting too quickly, which chars the end of the bean; the resulting brew is characterized by the taste of cereal

Unclean
Coffee with an “off” taste, also referred to as "dirty" coffee

Weak
Coffee that lacks significant body

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