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Glossary
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A - D |
E - H |
I - P |
Q - Z
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Acidity
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 (Coffee 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.
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. See French Press/plunger pot.
Body
The tactile impression of the weight and consistency of the coffee. 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.
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.
Chicory
Chicory is the root of the endive, which is roasted and ground like coffee; it may be brewed straight, or blended with coffee.
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.
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.
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