Click on a letter below to scroll through the terms.
Acidity
A measure of the acid content of the liquid; in fine coffees acidity results in a pleasant sharpness. Acidity points up to a coffee's flavor and provides liveliness, sparkle, or snap to the drink. It is tasted mainly on the tip of the tongue. The acidity of a coffee may be assessed as lively, moderate, flat or dull. Not to be associated with the genuinely sour taste.
Aftertaste
The perception of brewed coffee vapors released after swallowing. Characteristics can range from carbony, chocolaty and spicy to turpeny.
Americana Latte
A delicious dark roast continental coffee with just a touch of milk
Americano
A shot or two of espresso that has been poured into a glass filled with hot water. A delicious cup of dark roast continental coffee.
Arabica
A specific variety of coffee (Coffea Arabica) is considered to be the best variety of coffee. The majority of the world's commercial coffee is Arabican. Nearly all specialty coffee is Arabican.
Aroma
The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.
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Barista
A person who makes coffee drinks as a profession.
Batch Roaster
A machine that roasts a given quantity at one time.
Bitter
It is a harsh, unpleasant taste detected towards the back of the tongue. This characteristic is of over-extracted brews and over-roasted coffees or those with various taste defects. Dark roasts are intentionally bitter.
Bland
The pale flavour often found in low grown Robusta coffees or in washed Arabica coffees such as Guatemalan Low Grown.
Blend
A mixture of two or more individual varieties of coffee.
Bodum
This is a trade name of a specific brand of French press/plunger pot. Though common usage, the name has become somewhat synonymous with the term French press pot. Also commonly called a Cafetiere. See French Press/plunger pot.
Body
The tactile impression of the weight and consistency of the coffee, associated with mouthfeel and texture. The feeling of coating the tongue, light, medium, or full, is the result of the amount of sediment or oil present in the coffee. The characteristic may range from thin to buttery and syrupy.
Bouquet
The fragrance, aroma, nose and aftertaste of brewed coffee.
Breve
Cappuccino made with light cream.
Bright
Tangy acidity is often described as bright.
Briny
The salty sensation caused by excessive heat after brewing.
Buttery
A rich and oily flavor.
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Cafetiere
Another name for a French press pot.
Caffe Creme
A velvety smooth coffee, brewed fresh from the bean that results in a thick head called a crema. The crema is sometimes mistaken for cream, but is actually an indication of the freshness of the coffee bean.
Caffe Latte
A shot of coffee, with a healthy covering of hot steamed milk and up to a quarter of inch of foamed milk on top.
Caffe Mocha
Chocolate syrup on the bottom of the cup, topped with espresso, steamed milk, whipped cream and chocolate sprinkles. Basically this is a chocolate caffe latte. Often prepared with whipped cream on top
Caffeine
A bitter alkaloid contained in coffee and tea. It stimulates the central nervous system and, in the right amounts, causes adrenaline to be released, can enhance heart function, and helps with intellect.
Cappuccino
A shot of coffee, followed by less than half a cup of steamed milk and a big head of foamed milk spooned on to contain the warmth. The proportion of espresso to steamed and frothed milk for cappuccino is typically 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk on top.
Caramelly
An aromatic sensation created by the sugar compounds that produces sensations reminiscent of candy or syrup.
Chiaro
An espresso drink prepared "clear" by adding more milk.
Chocolaty
An aromatic in a brew's aftertaste, reminiscent of unsweetened chocolate or vanilla.
Crema
The tan foam that formed on brewing espresso. The crema makes a ?cap? that helps to retain the flavor and aroma of the espresso within the cup.
Cupping
Tasting by coffee professionals to describe the activity of sipping brewed coffees to assess their qualities.
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Decaffeination
Coffee with 97% caffeine removed is classified as decaffeinated.
Delicate
Related to mellow; characterized by a fragile, subtle flavor; perceived by the tip of the tongue. Found in washed Arabica coffees.
Demitasse
A French term meaning 'half cup' and also referred to as a small coffee cup.
Doppio
A double shot of espresso.
Double Dry Short
A double shot of espresso in a short cup with no foam.
Earthy
An unclean smell or taste that can be specific, such as sourness or mustiness, or a more generalized taint that reminds one of eating dirt. The spicy "of the Earth" taste of Indonesian coffees.
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Espresso
A one-ounce shot of intense, rich black coffee made and served at once. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure.
Espresso Breve
Espresso with light cream.
Espresso can Panna
A shot of coffee topped with whipped cream.
Espresso Lungo
A shot that is pulled long for a bit of extra espresso. While many believe that this maximizes the caffeine, in most shops it merely produces a bitter cup.
Espresso Macchiato
Espresso with a minimal amount of steamed milk on top.
Espresso Ristretto
A shorter draw. The goal being a thicker and more flavorful espresso.
Exotic
Unusual aromatic and flavor notes, such as berry or floral.
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Flat
Used when describing bouquet to denote a lack of strong perceptions in fragrance, aroma, and aftertaste; also called dead.
Flavor
The experience of aromatics once the coffee is in the mouth.
Flavored Mocha
A choice of delicious flavored regular or decaffeinated gourmet coffee with a non-dairy creamer
Flavored Mocha with Milk
A choice of delicious flavored regular or decaffeinated gourmet coffee with a non-dairy creamer with creamy frothed milk
Fragrance
The aromatic sensations inhaled by sniffing; can be described as ranging from floral to spicy
French press/plunger pot
A device for making coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger that presses the grounds to the bottom of the pot. Also referred to as a Bodum or Cafetiere.
French Roast
Dark Roasted. Bittersweet taste but not like burnt charcoal.
Froth/foam
The term given to milk which has been made thick and foamy by aerating it with hot steam.
Fruity
An aromatic sensation reminiscent of citrus fruit or berries.
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Grassy
Used to describe an odor and taste in some coffees that is reminiscent of a freshly mown lawn, with accompanying astringency like that of green grass.
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Hard bean
Coffee grown at relatively high altitudes (4,000 - 4,500 feet). Beans grown at these high altitudes mature more slowly and are harder and denser than other beans. They are therefore more desirable than others.
Harmless
A double shot of decaffeinated coffee and non-fat milk.
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Latte
A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk (about 1/4 inch).
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Mellow
Full, well balanced coffee, implying low or medium acidity.
Mild
Refers to coffee that lacks any overriding characteristic, either pleasant or unpleasant.
Mocha
A small, irregular bean with a unique acid character.
Monsooned Coffee
Coffee deliberately exposed to monsoon winds in an open warehouse to increase body and reduce acidity.
Mouthfeel
The tactile sensations the coffee produces in your mouth. How a coffee "feels" in your palate.
Muddy
A dull, indistinct, and thick flavor that can be caused by the grounds being agitated.
Musty
A flavor that often occurs due to lack of sufficient drying, aging, or overheating. In aged coffees, mustiness is not necessarily undesirable.
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Neutral
A flavor characteristic that is desirable in good blenders.
Nutty
An aromatic sensation that is released as a brew is swallowed; reminiscent of roasted nuts.
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Peaberry
Normally, each coffee cherry contains two beans. Occasionally, a cherry can form with only one bean and this is called peaberry; they are separated from other coffee and sold as its own distinctive grade.
Portafilter
The cupped handle on an espresso machine that holds the ground coffee during the brewing process.
Pyrolysis
The chemical breakdown of coffee beans during roasting?
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Quad
An espresso drink with four shots of coffee.
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Rich
Used when describing bouquet to denote intense perceptions of fragrance, aroma, and aftertaste.
Ristretto
This is the strongest and most concentrated espresso drink. It is made with about half the amount of water but the same amount of coffee as a regular espresso. It is pure and intense.
Robusta
Fine and aromatic type of coffee with higher acidity. High in caffeine and low in flavor.
Rough
Characterized by a parched sensation on the tongue, related to sharp, salty taste sensations.
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Siphon method
A method that uses less finely ground beans. Water is put in coffee and left to drip. As the water is less hot (than the espresso method), it goes more slowly through the grounds and results in a milder taste.
Soft bean
Describes coffee grown at relatively low altitudes (under 4,000 feet). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean.
Solo
A single shot of espresso.
Sour
Related to over-acidity; a sharp, biting flavor, often from under-ripe beans.
Spicy
An aromatic and taste perception reminiscent of spices.
Stale
Coffee that has been exposed to oxygen for too long. It becomes flat and has a cardboard taste.
Sweet
Smooth and palatable coffee and free of any harshness.
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Thin
Related to underbrewing, resulting in coffee lacking in any acidity; also referred to as lifeless.
Tone
The appearance or color of coffee.
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Varietal
A single or straight coffee from one region or country of origin.
Watery
Caused by wrong water-to-coffee ratio, which results in a low level of oils in the coffee. This is mouthfeel.
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Wild
A gamy flavor often associated with Ethiopian coffees.
Winy
Reminiscent of a well-matured red wine; characterized by a full-bodied smooth coffee. A term used to describe snappy and acidy flavor. |
