Coffee Dictionary
Basic Coffee Definitions
Aged coffee: Coffees that are properly stored “in the green” or un-roasted for several years in order to create pricey full bodied, heavy-flavored coffees.
Arabica: An aromatic and flavorful coffee bean variety used to produce high-quality and gourmet coffees.
Barista: A coffee-making professional.
Blend: Two or more varietals of coffee blended together.
Cappuccino: A shot of espresso blended with equal portions steamed milk and foam topping.
Café Americano: A few shots of espresso poured with hot water to fill a typical drip-style coffee cup or sometimes espresso brewed drip-style.
Café Au Lait: Drip-style coffee blended with equal portions of steamed milk.
Cafe con Panna: Espresso dabbed with whipping cream.
Café Latte: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed milk and a dab of foam.
Café Macchiato: A shot of espresso marked with a dab of foam.
Café Mocha: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed chocolate milk (made from powder or syrup) and a dab of foam or whipped cream and a shake of shaved or powdered chocolate.
Caffeine: A stimulant contained in coffee, which can boost the heart rate and alertness and, in elevated quantities, can lead to restlessness or insomnia.
Cupping: Coffee tasting with a professional coffee “cupper.”
Dark-roasted coffee: Coffee roasted past the point of full flavor so as to bring out highly desirable burnt notes.
Decaffeinated coffee: Coffee that has been processed through a chemical process to remove the majority of caffeine.
Espresso: An Italian-born beverage made by rapidly brewing coffee by forcing steam through the grounds. Prepares one smooth, thick, dark-roasted “shot” at a time.
Fair trade coffees: A coffee that is certified by an international agency as having been grown on a farm that is part of a Fair Trade working cooperative. Fair Trade certification works to allow farmers to warrant a fair price for their goods and at the same time upholds specific standards for the wages and living and working conditions of its workers. Fair Trade coffees are labeled as such.
Flavored coffee: Coffee beans that have been “spiced up” with chocolate, cinnamon, hazelnut, or other spices and flavors.
French press: A preferred coffee-making device in which ground coffee is topped with hot water. Then the grounds are manually pressed to the bottom of the pot with a plunger-like filter mechanism that separates the grounds from the brewed coffee. Makes a flavorful cup.
French roast: A degree of dark roast.
Italian roast: A degree of dark roast that is roasted darker than a French roast.
Medium roast: A medium degree of roast that is mostly used in American coffee.
Organic coffees: A coffee that is certified by an international agency as having been grown free of chemical pesticides, fertilizers, or herbicides and labeled as such.
Robusta: A somewhat bitter, less aromatic, low-quality coffee bean variety used to produce instant and freeze-dried coffees. Contains twice the caffeine as Arabica coffee.
Vienna roast: A degree of dark roast.
Arabica: An aromatic and flavorful coffee bean variety used to produce high-quality and gourmet coffees.
Barista: A coffee-making professional.
Blend: Two or more varietals of coffee blended together.
Cappuccino: A shot of espresso blended with equal portions steamed milk and foam topping.
Café Americano: A few shots of espresso poured with hot water to fill a typical drip-style coffee cup or sometimes espresso brewed drip-style.
Café Au Lait: Drip-style coffee blended with equal portions of steamed milk.
Cafe con Panna: Espresso dabbed with whipping cream.
Café Latte: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed milk and a dab of foam.
Café Macchiato: A shot of espresso marked with a dab of foam.
Café Mocha: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed chocolate milk (made from powder or syrup) and a dab of foam or whipped cream and a shake of shaved or powdered chocolate.
Caffeine: A stimulant contained in coffee, which can boost the heart rate and alertness and, in elevated quantities, can lead to restlessness or insomnia.
Cupping: Coffee tasting with a professional coffee “cupper.”
Dark-roasted coffee: Coffee roasted past the point of full flavor so as to bring out highly desirable burnt notes.
Decaffeinated coffee: Coffee that has been processed through a chemical process to remove the majority of caffeine.
Espresso: An Italian-born beverage made by rapidly brewing coffee by forcing steam through the grounds. Prepares one smooth, thick, dark-roasted “shot” at a time.
Fair trade coffees: A coffee that is certified by an international agency as having been grown on a farm that is part of a Fair Trade working cooperative. Fair Trade certification works to allow farmers to warrant a fair price for their goods and at the same time upholds specific standards for the wages and living and working conditions of its workers. Fair Trade coffees are labeled as such.
Flavored coffee: Coffee beans that have been “spiced up” with chocolate, cinnamon, hazelnut, or other spices and flavors.
French press: A preferred coffee-making device in which ground coffee is topped with hot water. Then the grounds are manually pressed to the bottom of the pot with a plunger-like filter mechanism that separates the grounds from the brewed coffee. Makes a flavorful cup.
French roast: A degree of dark roast.
Italian roast: A degree of dark roast that is roasted darker than a French roast.
Medium roast: A medium degree of roast that is mostly used in American coffee.
Organic coffees: A coffee that is certified by an international agency as having been grown free of chemical pesticides, fertilizers, or herbicides and labeled as such.
Robusta: A somewhat bitter, less aromatic, low-quality coffee bean variety used to produce instant and freeze-dried coffees. Contains twice the caffeine as Arabica coffee.
Vienna roast: A degree of dark roast.
Coffee Tasting Terms
Acidity: A sharp radiance and pleasing quality that enhances coffee’s flavor. Coffee comes in various levels of acidity; however, coffees in which acidity is lacking are most likely boring and unexciting.
Acrid: An intensely tart impression on the back of the tongue.
Aftertaste: The taste that remains in the mouth after swallowing a sip of coffee, which may leave impressions such as caramel, chocolate, fruitiness, spiciness, smokiness, or roastiness, to name a few.
Alkaline: A dry feeling left at the back of the tongue.
Aroma: The fragrance or smell of fresh-brewed coffee, ranging from fruity to herby to smoky and more.
Astringent: When acidity is at an undesirable level, we may say “astringent” referring to its intense briny sensation at the tip of the tongue.
Bitter: A twinge or strong taste noticeable at the back of the tongue. Dark roasts are prominently bitter, adding to the fullness of the coffee. High levels of bitterness can be unpleasant, especially if due to over-extraction or brewing too little coffee at a too-fine grind.
Body: The weight of a coffee as perceived in the mouth. A coffee may have light, medium, full, or very full body.
Bright: Sharp acidity.
Briny: The salty feeling in the mouth after drinking over-roasted or over-brewed coffee.
Buttery: A rich and oily heaviness in the mouth that’s found in fuller-bodied coffees.
Caramelly: A sweet aroma suggestive of candy or syrup.
Carbony: A roasty aroma suggestive of a burnt substance that is present in many very dark-roasted coffees.
Chocolaty: A roasty, sweet aroma suggestive of unsweetened chocolate, cocoa, or even vanilla.
Cinnamon: A spicy aroma suggestive of cinnamon.
Clean: A coffee that finishes clear, graceful, and smooth in the mouth, not dry.
Cocoa: A bittersweet aroma suggestive of unsweetened chocolate.
Complex: Flavors that have multiple layers of sensation.
Dirty: A taste that is not earthy or musty but actually grimy in flavor.
Dry: A coffee that finishes parched or dehydrated in the mouth, not clean. Also the opposite of sweet.
Earthy: The aroma or flavor of moist soil or earth.
Fine: A quality coffee in terms of acidity, body, and overall positive characteristics.
Flat: A dull, lackluster coffee, deficient in acidity.
Flavor: The fusion of a coffee’s aroma, body, and acidity.
Floral: An aroma suggestive of flowers.
Fresh: A positive trait used to describe freshly roasted coffee with vibrant flavor and aroma.
Fruity: A sweet or tangy aroma or flavor suggestive of berries or citrus.
Full: Indicating strong character, in terms of acidity, body, and flavor.
Grassy: An herbaceous aroma or flavor suggestive of alfalfa or grass.
Harsh: A negative characteristic describing a bitter, unpleasant, or offensive taste or sensation.
Herbal: An herbaceous aroma or flavor suggestive of grass, dried herbs, or dry beans.
Light: Indicating a delicate character, in terms of acidity, body, and aroma.
Lively: Pleasingly vibrant in acidity.
Mellow: A coffee that finishes mildly and delicately.
Mild: A moderately bodied coffee that finishes with balanced acidity and sweetness and lacks bitterness or dryness.
Musty: Coffee that has been aged properly may take on this cellared aroma.
Nutty: A roasty aroma or flavor suggestive of peanuts, almonds, hazelnuts, etc.
Pungent: A strong and piercing sensation in the mouth, characteristic of full-bodied coffees.
Rancid: Coffee that has not been stored properly may take on this highly offensive sour flavor.
Rich: A full-bodied coffee that finishes with a depth and complexity of flavor and an overall pleasing taste.
Roasty: Coffee that has been dark roasted properly may take on this smoky, high-quality flavor.
Scorched: Coffee that has not been roasted or brewed properly (usually due to excessive heat) may take on this highly bitter, acrid aroma.
Smoky: Coffee that has been dark roasted properly may take on this roasty, high-quality flavor.
Sour: When acidity is at an undesirable level, we may say “sour” referring to its intense briny sensation at the tip of the tongue.
Spicy: A fragrance or flavor reminiscent of spices like cinnamon or allspice.
Stale: Coffee that has not been stored properly may take on this flat, one-dimensional cardboard flavor.
Strawy: A negative herbaceous aroma or flavor suggestive of hay.
Strength: The ratio of water to ground coffee.
Strong: Characteristic of rich, full-bodied coffees.
Sweet: A mild, smooth, or fruity taste noticeable at the tip of the tongue.
Syrupy: A sweet, thick, and sticky heaviness in the mouth.
Tangy: An intensely piercing sweet and sour impression along the sides of the tongue.
Tart: An intensely sour sensation along the sides of the tongue.
Varietal: A coffee grown in a specific geographical area, usually with distinct tastes that derive from the area’s soil, climate, and cultivation methods.
Weak: Characteristic of light-bodied coffees, not flat.
Wild: Coffee that has been contaminated or has endured chemical changes may take on odd, unpleasant, or tangy flavors that significantly vary from cup to cup.
Winey: Having the rich, fruity essence of a fine red wine.
Woody: Coffee that has been aged properly may take on this aroma or flavor, suggestive of tree bark or oak.
