coffee terms

Acidity: Describes coffee with a pleasant sharpness, snap, and liveliness. While a coffee low in acidity can result in a pleasant-tasting "mellow" or "soft" cup of coffee, the complete lack of acidity will leave the coffee tasting flat, or "dead".

Aroma: The pleasing smell sensation which comes from freshly brewed coffee; described as ranging from fruity to herby.

Bitter: This adjective often describes a coffee with a strong, pungent characteristic. Try not to confuse this with the sour taste.

Blend: A mixture of two or more coffee varieties is called a blend.

Body: The sense of heaviness or richness (mouthfeel and texture at the back of the tongue. Body describes the depth of flavour, often in terms such as "rough" or "water". This should be a strong, full, pleasant characteristic.

Bouquet: This is the odor or fragrance of coffee grounds.

Flavour: The all-encompassing coffee term and includes the impressions of acidity, aroma, and body. It is also used to convey any specific taste that is present in the coffee, such as "nutty", "spicy", or "musty".

Mild: This coffee trade term is used to describe any Arabica coffee (other than those from Brazil); also denotes a coffee with a harmonious, delicate flavor.

Winy: This term is used to refer to a flavor reminiscent of fine red wine.


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Coffee Terms:

Acidity: Describes coffee with a pleasant sharpness, snap, and liveliness. While a coffee low in acidity can result in a pleasant-tasting "mellow" or "soft" cup of coffee, the complete lack of acidity will leave the coffee tasting flat, or "dead". Aroma: The pleasing smell sensation which comes from freshly brewed coffee; described as ranging from fruity to herby. Bitter: This adjective often describes a coffee with a strong, pungent characteristic. Try not to confuse this with the sour taste. Blend: A mixture of two or more coffee varieties is called a blend. Body: The sense of heaviness or richness (mouthfeel and texture at the back of the tongue. Body describes the depth of flavour, often in terms such as "rough" or "water". This should be a strong, full, pleasant characteristic. Bouquet: This is the odor or fragrance of coffee grounds. Flavour: The all-encompassing coffee term and includes the impressions of acidity, aroma, and body. It is also used to convey any specific taste that is present in the coffee, such as "nutty", "spicy", or "musty". Mild: This coffee trade term is used to describe any Arabica coffee (other than those from Brazil); also denotes a coffee with a harmonious, delicate flavor. Winy: This term is used to refer to a flavor reminiscent of fine red wine.