Coffee Terms

Did you happen to hear a coffee term that you didn't quite know the meaning? As with any industry there are terms or jargon that is associated with it, and the coffee industry is certainly no exception. Below is a list of some of the more commonly used and not-so-commonly used coffee terms. We hope you find this list both informative and helpful. If you happen to have a coffee term you would like to see added to our list, please contact us and we'll be more than happy to include it here.

• A
• Acidity
  A measure of the acid content of the coffee. This is an important category used by professional tasters in judging coffee; a fine coffee should have a pleasant tartness, but not be so acidic as to be bitter. In high quality coffees acidity results in a pleasant sharpness of flavor.
• Aftertaste
  The taste residual left in the mouth after swallowing. Characteristics can range from sweet or spicy, smokey, light, carbony to chocolaty, heavy or long lasting. Also known as the finish.
• Aged
  Coffee that has been maintained in special warehouses for several years in order to reduce acidity and increase body. Aged coffee, also known as vintage coffee, is warehoused longer than old crop or mature coffees.
• Arabica
  Arabica is the bean of choice in "gourmet" or "specialty coffees". It is a variety of coffee first found in The Yemen/Ethiopian region, and it is known as the only real coffee. Over 70% of the world's coffee is Arabica. It is grown in warm tropical climates, at altitudes over 2,000 (usually 4,000-6,000) feet above sea level, with lots of rich, moist soil. Arabica coffee is difficult to grow, and prone to disease, requiring more hand cultivation. It yields smaller harvests per acre and is typically harvested by hand when the cherries are perfectly ripe. The beans are of a more consistent shape and less bitter than Robusta coffee with half the amount of caffeine.
• Aroma
  Aroma is the odor given off by brewed coffee as gases are released from the liquid. It also contributes to its flavor. Terms used to describe aroma include caramelly, carbony (for darker roasts), chocolaty, herbal, fruity, floral, malty, rich, round, or spicy. A high quality gourmet coffee should have a pleasant fragrance when hot and freshly brewed.
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• B
• Balance
  This tasting term describes coffees that are complex, but where no one element overshadows the others.
• Bitter
  Bitterness is a harsh unpleasant taste detected towards the back of the tongue. It is characterized by solutions of quinine, caffeine, and other alkaloids. The majority of time this means a bad coffee, unless of course it is a very dark roast where the bitterness is intentional. It can be caused by a number of factors including burnt coffee or milk, incorrect grind, defective beans or over-roasting.
• Bland
  A pale flavor detected on the upper sides of the tongue caused by sugars reacting with salts to reduce saltiness. It ranges in taste fron soft to neutral. Commonly found in low grown Robusta beans, washed Arabica coffees and coffee that has been under extracted.
• Blend
  A mixture of two or more types of coffee beans, often grown in different countries. A good blend will yield a balance of contrasting qualities which gives a complex, flavorful result. The beans may be mixed before or after roasting.
• Blue Mountain Coffee
  Blue Mountain coffee beans come from the hills on the eastern side of the island of Jamaica. At 5,500 feet the land is thickly wooded and maintained as a Forest Reserve. The overall conditions of this terrain are perfectly suited for the cultivation of one of the world's most distinguished and delicious coffees - Jamaica Blue Mountain Coffee.
• Body
  Body is associated with mouthfeel and texture. It describes the sense of richness, heaviness, or thickness that a brewed coffee imparts on the tongue. Other terms used to describe body are syrupy, harsh, lifeless, thin, heavy, medium, muddy, and of course, full.
• Bouquet
  The total aromatic profile of brewed coffee including fragrance, aroma, and aftertaste.
• Bready
  A taste description given to under-roasted coffee, or coffee roasted too slowly at too low a temperature to not bring out the coffee's flavor oils. The coffee's flavor has been underdeveloped.
• Burnt
  A bitter, burnt flavor characteristic of dark-roasted coffees.
• Bright
  A characteristic of high quality coffee, which describes a lively, sparkling taste and appearance.
• Burr Mill
  The preferred tool for fine-grinding coffee beans, especially for espresso. The grinder's burrs are two corrugated, steel, cylindrical plates with cutting edges. It is adjustable so it slices or shaves the beans to a consistent grind.
• Buttery
  A full-bodied coffee with an oily feel or texture in the mouth. Denotes full flavor and rich texture. Can result from substantial amounts of fat present in the coffee beans, or be characteristic of a high coffee-to-water ratio brew.
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• C
• Café au Lait
  A French coffee drink prepared by mixing coffee and steamed milk. It is similar to Italian latte, but with coffee instead of espresso. It is a staple of the New Orleans coffee shop Café du Monde.
• Café Crème
  The French term for cappuccino.
• Café Americano
  Literally, American coffee. It is simply brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup.
• Café Latte
  One or more shots of espresso topped with steamed milk, and a 1/4-inch of foam. A latte typically contains more milk than a cappuccino.
• Café Mocha
  It is actually a variety of coffee, and its name refers to the port city near the region of Yemen where it is grown. It is also popularly known as a coffee-chocolate drink that can be prepared a number of ways, most often by adding chocolate syrup to a cappuccino or latte, and topping it off with a dollup of whipped cream, sprinkled with chocolate.
• Cappuccino
  An Italian beverage, prepared with espresso and milk. Generally, a cappuccino is consists of 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk, dusted with cinnamon or chocolate.
• Caramelly
  An aromatic sensation created by the sugar compounds that produce sensations reminiscent of caramelized sugar, candy or syrup.
• Carbony
  An aromatic roasted or burnt taste, found in very dark-roasted coffees.
• Chicory
  A complex bitter-acid and sweetish taste. It is characteristic of the root of the chicory (endive) plant, which is roasted and ground like coffee; it may be brewed straight, or blended with coffee.
• Chocolatey
  An aromatic aftertaste reminiscent of the richness and sweetness of chocolate or cocoa powder.
• Clean
  A coffee with a clear and refined texture in the mouth; opposite of dry. Refers to clarity of flavor.
• Coffee Beans
  A coffee cherry consists of four layers which are removed sequentially. The coffee bean is the seed of the coffee cherry and is covered with a silver skin, parchment, pulp, and then an outer skin layer. The specific method of removal of these layers, dramatically effects the flavor of the coffee.
• Coffee Oil
  The volatile coffee essence developed in the bean during roasting. Also known as coffeol.
• Coffee Plant
  Ethiopia is the birthplace of the coffee plant. Today, some of the most ancient and surprisingly unique coffees in the world are still produced in Ethiopia. The irregular, small beans yield one of the most sought after cups of single origin specialty coffee. Piquant with distinct wild acidity, pungent and winey.
• Coffee Roasting
  Roasting changes the chemistry and physical characteristics of the green coffee bean. The beans shrink about 20% by weight, and acquire the deep dark hue and aroma of coffee.
• Cold Water Method
  A brewing method whereby the ground coffee is soaked in a proportionally small amount of cold water for ten to twenty hours and then separated by the drip method. The resulting very strong coffee is stored and mixed with hot water as needed.
• Complex
  A tasting term for coffees that exhibit depth and resonance of flavors. A taste or aroma with many aspects (as opposed to simple).
• Crema
  The pale brown foam that consists of oils, proteins, and sugars which forms on the surface of espresso during the brewing process. The crema forms a "cap" which helps retain the aroma, flavors and intensity of the espresso within the cup. The presence of crema indicates an exceptional brew.
• Cupping
  Cupping is the term used by professional coffee tasters for assessing coffees by tasting and defining the brewed product.
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• D
• Dark Roast
  Coffee roasted longer to develop dark brown, oily beans with a strong, spicy flavor and low acid.
• Decaffeinated
  Coffee with 97% of the caffeine removed is classified as decaffeinated.
• Decaffeination
  Decaffeination is the process of removing most of the caffeine that naturally occurs in coffee. Coffees are decaffeinated in their green state. Using one of three processing methods: the Solvent-Water method, the Swiss Water Process method, and the Carbon Dioxide method. While chemicals are used to decaffeinate most coffee, the Swiss Water Process uses only water. Water decaffeination results in great tasting coffee. The use of chemicals in decaffeination can distort the coffee's true flavor.
• Delicate
  Characterized by a fragile, mellow or subtle flavor perceived by the tip of the tongue. It is mainly found in washed Arabica coffees.
• Dry
  A coffee with a parching or drying aftertaste. It can also be called astringent.
• Drip Brewing
  Drip brewing is a method for brewing coffee which involves pouring hot water over coffee grounds contained in a paper filter. The hot water seeps through the coffee grounds, absorbing its oils and essences, solely under gravity, and then passes through the bottom of the filter. The used coffee grounds are retained in the paper filter with the liquid falling or dripping into a carafe or pot. Drip brewing is currently the most popular method of brewing coffee.
• Dry Method
  A coffee processing method that involves laying the coffee cherries out to dry in the sun then passing them through a huller to remove the dried pulp and parchment. This method is often used in poorer coffee growing regions where water is not available for wet processing. There is a greater chance of the beans becoming sour, crushed or split with this method. It is also known as the Natural Method or Process.
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• E
• Earthy
  One of several terms, including gamey and wild, that refer to the off taste caused by carelessly processed natural coffee. Sometimes referred to as dirty, it is an odor taint in the coffee beans that produces a dirt-like taste sensation. It results when fats in the coffee beans absorb organic materials from the ground during the harvest's drying process.
• Espresso
  A strong, flavorful coffee brewed by forcing hot water through finely ground coffee beans. In Italian, espresso means "pressed out" or "express". Espresso is characterized by its thick syrupy consistency, and robust flavor. Due to its potency, straight espresso (espresso served without sweetener or milk, analogous to black coffee) is considered by some to be an acquired taste, and is served in small amounts called shots. Espresso is often used as the foundation for other drinks, such as lattes, cappuccino, mochas and much more.
• Espresso Beans
  Espresso is usually derived from a certain type of coffee bean; Coffea arabica commonly known as Arabica. The roast of these beans varies from light to really dark, depending on the desired taste. For making espresso, the beans are ground very finely.
• Estate Grown Coffee
  Specialty coffees are often identified by Estate name rather than the region or market name. Estate coffees are grown on medium-sized farms, rather than small farms or plantations, which are dedicated to producing specific types of coffee according to high quality standards.
• Ethiopian Coffee
  Since antiquity, Ethiopia, has produced a rich variety of coffees - from the floral, wineyness of the Harrars in eastern Ethiopia, to the fragrant and spicy Yrgacheffes in the south. The heritage of Ethiopian coffees is unsurpassed in the world.
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• F
• Fermentation
  Fermentation occurs after the coffee beans are washed, by the "wet method," to remove the pulp of the fruit. The beans are then fermented in water for 12 to 36 hours as enzymes wash away the "mucilage" left from the pulp. This process takes longer but it helps avoid damage to and maintains the inherent qualities of the coffee beans. This method is usually reserved for use on the more expensive Arabica beans.
• Filter Coffee
  A form of coffee, common throughout India, made with milk, sugar and coffee decoction. The name is derived from the filter used. The coffee filter is a coffee-brewing utensil, usually made of stainless steel. It is comprised of two long cylindrical compartments with a lid, and a perforated bottom in the upper compartment. The upper compartment is half-filled with coffee powder and then filled to the brim with boiling water. The decoction collected in the lower compartment is used to make the filter coffee.
• Fine
  A coffee with very distinct, positive quality characteristics such as acidity, body, etc.
• Finish
  The aftertaste that lingers in the mouth when sipping coffee. The finish may be considered long, flat and acidic, or brief and effervescent, depending on the length and consistency of the taste.
• Flat
  Used to describe the bouquet or aroma in the coffee bean or brew. It means that there's a limited range or lack of gases and vapors present in an almost imperceptible strength. Occurs when aromatic compounds leave the beans as part of the staling process after roasting, or during the holding process after brewing.
• Flavor
  Flavor is what distinguishes the taste of a coffee in the mouth, once its aroma, acidity and body have been described.
• Flavored Coffee
  Coffees that have been mixed with flavoring agents while in their roasted whole bean state.
• French Press
  The French Press is the best way to control the brewing time and temperature of your coffee. The use of a French press in the brewing process offers unparalleled flavor due to the perfect extraction time and delivery of the volatile oils that are often trapped in filters. The French press is also one of the least expensive brewers available. To brew in a French press: boil the correct amount of water, freshly grind the beans using a course setting, remove the plunger, place the grounds in the bottom of the glass, add the hot water, stir, and after 4-6 minutes press the plunger down to separate the grounds from the extracted coffee. Perfect!
• French Roast
  When applied to roasting coffee, it means the bean has been roasted long and high enough to bring the natural oils of the coffee bean to the surface. It imparts a roasted flavor to a cup of brew. It is also known as Heavy or Spanish Roast. The roast may vary in color from dark brown to nearly black and the flavor can vary from rich and bittersweet to thin-bodied and burnt.
• Froth/Foam
  Froth or foam describes milk that has been rendered thick and foamy by aeration with hot steam.
• Fruity
  The flavor or aroma of coffee reminiscent of citrus fruit or berries. Can be associated with sweet sensations found within a coffee.
• Full
  A prefix to good characteristics such as acidity, body, or range of flavors, that indicate a strong character.
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• G
• Gourmet Coffee
  The choicest grades of arabica beans, grown at high altitudes with delicate soil and tropical climate conditions, giving them a distinctively rich aroma and smooth flavor.
• Grade
  A quality designation for coffee beans. The criteria for determining grade includes size, shape, density, altitude, and number of defects (such as twigs, stones, bugs, under- or overripe beans) per pound.
• Grassy
  Used to describe an odor and/or taste in some coffees that is reminiscent of a freshly mown lawn, with accompanying astringency like that of green grass. It often occurs from improper drying or the use of poor quality water when washing the beans.
• Green Coffee
  Unroasted coffee beans that look and taste green. May have the aroma of dried beans or pea soup. Can also describe a flavor taint found in coffee harvested before it was fully ripe, or a characteristic taste of under-roasted coffee - pasty.
• Greek Coffee
  Made by boiling finely ground coffee and water together in an ibrik, which is a long-handled, open, brass or copper pot. When done, it is poured directly into tiny demitasse cups, along with the fine grounds. The coffee is then allowed to settle before consumption. Spice and sugar are often added to the mixture.
• Grind
  Grinds vary according to the type of coffee you want in your cup and the chosen method of brewing. The drip method requires a fine grind and espresso a finer one still. Coffee for a French Press needs to be a coarse grind. The grind for Turkish coffee is virtually a powder. Grinding your coffee just before brewing is the surest way to enjoy a superior cup.
• Grinder
  For the best flavor extraction, grinding your coffee properly is essential. Freshly grinding your coffee just before brewing is one of the most important steps for achieving a quality cup of coffee. Coffee should not be ground more than 2 minutes before brewing or major staling (oxidation) begins to take place.
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• H
• Hard Bean/High Grown
  Coffees grown at altitudes higher than 3000 feet are described as hard bean, and those grown above 4500 feet are referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean. These beans produce a more concentrated and intense flavor.
• Hard Coffee
  This is a trade term for low-quality coffee, as opposed to mild coffee.
• Harsh
  Unpleasantly sharp, rough or irritating to taste. Opposite of sweet or mild. Used to describe certain Brazils and robustas.
• Heavy/Italian roast
  Coffee beans that have been roasted to a very dark brown, almost black color with an oily surface.
• Herbal
  An aroma reminiscent of grass, dried herbs, grains, or fresh foliage.
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• I
• Insipid
  A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean. It is usually a result of oxygen and moisture penetrating the bean fiber after roasting.
• Instant Coffee
  Instant coffee is a beverage derived from coffee. Through various manufacturing processes the coffee is dehydrated into the form of either powder or granules. These can be rehydrated using hot or boiling water to provide a drink that most people are happy to accept as "coffee". The advantages of instant coffee are speed of preparation (no time is required for infusing the coffee – it is ready as soon as the hot water is added) and long shelf life (natural coffee, especially in ground form, loses flavor over time as its essential oils evaporate). The disadvantages of instant coffee are that it is easily spoiled if not kept dry and its taste, especially with cheaper brands, is often far from the real thing.
• Irish Coffee
  A classic Irish coffee consists exclusively of hot coffee, Irish whiskey and sugar, with real cream floated on top. To make an Irish Coffee: Pre-heat coffee glass with hot water and empty. Add one ounce of whiskey to the glass and fill near to top with slightly sweetened coffee. Float some cream (which may be whipped, but is usually a pouring cream, added by pouring it onto the back of a spoon, resting on the coffee's surface) on top. The addition of sugar to the coffee is necessary, or the cream will not float.
• Italian Roast
  This coffee roast is considerably darker than American and some French Roasts. It ranges from dark brown in color with a rich, bittersweet flavor to almost black with a nearly burnt flavor.
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• J
• Jamaica Blue Mountain
  One of the most respected coffees in the world from the Blue Mountain Region of Jamaica. Grown on estates at over 3,000 feet, this premium coffee is full-bodied, rich in flavor, and has a sophisticated, smooth acidity.
• Jamaica High Mountain
  This coffee is grown in the mountains of Jamaica and exported under the name of High Mountain Supreme or Blue Mountain Valley. Both are excellent coffees, although less distinguished than true Jamaica Blue Mountain.
• Jamaican Style
  A blend of Jamaica Blue Mountain and other coffees that tries to simulate the richness of Jamaica Blue Mountain but at a lower cost.
• Java Coffee
  A light-bodied, earthy, medium acid straight coffee from Java, also called Java Arabica. At its best, it offers low-toned richness characteristics of Indonesian and New Guinea coffees, only lighter.
• Joe
  American slang for a cup of coffee. Legend has it that the origins of this term are as follows:
  • "The U.S. Navy used to serve alcoholic beverages on board ship. But when Admiral Josephus "Joe" Daniels became Chief of Naval Operations, he outlawed alcohol on board ship, except for very special occasions. Thus coffee became the beverage of choice, hence the term "cup of Joe".
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• K
• Kona
  A smooth coffee with medium-body and acidity, grown on the Kona coast of Hawaii.
• Kona Style
  A blend of Kona and other coffees that tries to simulate the richness of Kona but at lower cost.
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• L
• Latte
  A coffee beverage consisting of one or two shots of espresso and about three times as much hot milk, topped with a small amount of milk froth. A latte has more milk than a cappuccino, and has a weaker, milkier taste. Lattes should be prepared by pouring milk and coffee simultaneously, from either side of the drinking vessel.
• Light
  Term used to describe aroma, body and/or acidity usually meaning delicate taste. It can also mean the coffee is lacking in any or all of these three areas.
• Lively
  A coffee with high palate acidity.
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• M
• Malty
  An aromatic sensation that produces a taste or smell reminiscent of toasted grains.
• Mature Coffee
  Mature coffee is held in warehouses for two or three years in order to reduce acidity and increase body. Mature coffee is held longer than old crop coffee, but less than aged, or vintage coffee.
• Medium Roast
  Characteristics include dry beans with a slight sweetness and medium acidity.
• Mellow
  A taste sensation created as the salts in the coffee combine with the sugars to increase the overall sweetness. A smooth, well balanced coffee with low to medium acidity.
• Middle Eastern Coffee
  Also known as Turkish Coffee, this brewing method includes grinding the coffee to a powder, sweetening it, and bringing it to a boil in a pot of water. It is served with the grounds.
• Mild
  Refers to coffee that lacks any overriding characteristics, either pleasant or unpleasant.
• Mocha
  Coffee from Yemen which gets its name from the old ports of Mocha, also known as Moka. Also the name of a coffee beverage where coffee is mixed with chocolate.
• Mouthfeel
  The sensations coffee produces on your palate, or how a coffee "feels" in your mouth.
• Muddy
  A dull, indistinct, and thickish flavor that can be caused by the grounds being agitated.
• Musty
  A flavor/odor taint that often occurs due to poor storage or lack of sufficient drying, aging, or overheating. In aged coffees, mustiness is not necessarily undesirable, and can consist of a pleasant "old" or "cellared" aroma.
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• N
• Natural
  Aroma and flavor characteristics of coffees processed by the dry method. They are often blander than washed coffees and may lack clarity of flavor and pointed acidity. Some may also have intense, complex flavors with a full, thick body.
• Neutral
  A secondary coffee taste characterized by the absence of a predominant taste sensation, on any part of the tongue, but causing a distinct parching sensation on the sides of the tongue. A flavor characteristic that is desirable in good blending coffees. Used to denote a lack of any strong flavors.
• New Crop
  Coffee that is delivered for roasting fairly soon after harvesting and processing, when it is at its brightest and highest acidity.
• New Orleans Coffee
  A dark roast coffee blended with up to 40 percent chicory root. Café Du Monde is the most well-known brand name.
• Nutty
  The coffee industry's term for the better grades of high grown Arabica beans. An aromatic sensation reminiscent of roasted nuts.
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• O
• Oily
  A term sometimes used to denote a coffee that has a roasted oily taste due to a high degree of roasting, or an oily coffee having a greasy but not rancid taste.
• Old Crop
  This is coffee that has been held in warehouses before shipping. Old crop may or may not be superior in cup characteristics to a new crop of the same coffee.
• Organic Coffee
  Coffee that has been certified by a third-party agency as having been grown without the use of pesticides, herbicides or similar chemicals. Buying organic supports a safe environment for the farmers and their families as well as for the ecology of the earth.
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• P
• Parchment
  The thin crumbly paper-like covering that is left on wet-processed coffee beans after the coffee cherries have had the pulp removed and the beans have dried.
• Past-Croppish
  Said of coffees that have deteriorated in the green state before roasting, and having this taste as if from a past crop. Not to be confused with stale.
• Peaberry
  A small round or football shaped coffee bean that is formed when the coffee cherry develops only one seed as opposed to the usual two. Peaberry beans are usually sold as a separate grade of that particular coffee. This coffee has quite a distinctive taste compared to other beans with a brighter point.
• Portafilter
  The cupped, removable handle (sometimes nicknamed "guns") on an espresso machine which is loaded and packed with ground espresso coffee during the brewing process. Steam is forced through the portafilter and coffee grounds to make the espresso shot.
• Processing
  Processing is the overall handling of the bean from harvest to packaging. During the harvest, the grower either picks the crop bean by bean or, as with cheaper coffees, has it mechanically strip-harvested. Next comes the "wet" or "dry" method of removing the bean from the pulp, then the fermentation (wet method), and then the roasting.
• Pulping
  The first step after picking and preparing coffee by the wet method. It consists of removing the outer skin. Machines rub away the pulp without crushing the beans.
• Pungent
  Applies essentially to a full-bodied and slightly aggressive coffee.
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• Q
• Quakers
  Discolored or deformed coffee beans.
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• R
• Rancid
  A taste fault giving the coffee brew an extremely sour and very unpleasant taste. The rancid flavor of a roasted coffee is caused by the oxidation of the fats.
• Rich
  Used when describing a coffee's bouquet to denote intense fragrance, aroma, and aftertaste. Indicative of coffees with depth and complexity of flavor and body, and an overall satisfying taste.
• Roasting
  Roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster. Roasting changes the chemistry and physical characteristics of green coffee beans. The beans shrink about 20% by weight, and acquire the deep dark hue and aroma of coffee. It is at the point of roasting that the months of growing, harvesting, and other processing will either be enhanced or ruined. The roaster must adjust temperature and time not only to produce a dark or light bean, but also to respond to the changes that can occur between batches of the same type of bean.
• Roasts
  Varietals or blends roasted to a specific color, such as Light, Medium, Medium Dark, Dark or Espresso.
• Roasty
  A bittersweet smoky or carbony flavor created by dark-roasting coffee. It can sometimes be described as the taste of the roast, rather than an inherent flavor of the bean.
• Robusta
  Predominantly used for instant coffee and some Italian blends of espresso. Robusta plants grow in lower altitudes and are a hardy, high yielding plant resistant to numerous pests. The result is an inferior cup that is more bitter and higher in caffeine than Arabica coffee. The Robusta species is , which afflict coffee. Robusta beans, by themselves, do not produce a cup of coffee worth drinking. However, the characteristics of robusta coffee lend well to blending with Arabica beans to enhance the characteristics in a blend. Robusta coffee beans are used in most commercial coffees and are not considered a gourmet coffee bean.
• Rough
  Characterized by a parched sensation on the tongue, related to a sharp, salty taste sensation.
• Rubbery
  A burnt-rubber aroma found mostly in dry-processed robustas. It is caused when the coffee cherries are left to partially dry while still on the tree.
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• S
• Sharp
  A primary coffee taste sensation created as acids in the coffee combine with salts to increase the overall saltiness. Characteristic found most often in unwashed Robusta coffee. Sharp coffee ranges from rough to astringent.
• Spicy
  An aromatic and taste sensation reminiscent of spices. Also a slightly "hot" sensation in the finish.
• Smoky
  A naturally occurring aroma of wood smoke, or a synonym for roasty. Can also be tasted.
• Smooth
  Coffee low in acidity.
• Soft
  A secondary coffee taste sensation, characterized by an absence of any predominant taste on any part of the tongue, except for subtle dryness.
• Soft Bean
  Coffee beans that grow at relatively low altitudes (under 3000 feet) are often described as soft beans. Soft bean coffees are faster maturing and more porous than hard bean coffees due to the lower altitude and warmer temperatures.
• Sour
  Unpleasant flavor having a sharp, acid taste. Different from acidity, sourness can occur when beans are under-ripe or under-roasted.
• Stale
  A sweet but unpleasant flavor. The aroma of roasted coffee that has gone beyond its prime and has oxidized.
• Straight Coffee
  Coffee that is unblended; from a single crop, region, and country.
• Strong
  A pronounced intense flavor. Also used to indicate the intensity of virtues or defects in brewed coffee. Therefore, a strong-flavored coffee is not necessarily a fine-flavored coffee.
• Sweet
  Smooth, palatable coffee, free from bitter or harsh flavor. A pleasant, clean taste perceived primarily at the tip of the tongue.
• Syrupy
  Sweet, rich, and viscous mouthfeel.
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• T
• Tangy
  A savory combination of sweetness and sour acidity.
• Tart
  Pleasantly pungent and sour.
• Tasting
  Professional coffee tasting is a complicated process that allows one to ascertain the specific qualities of an origin or blend. It involves preparing several grinds, "nosing" the grinds, preparing them for tasting, tasting, spitting out the coffee, and then resting the palate before the next taste. Also known as cupping.
• Thin
  Coffees with a watery body, no acidity, and a lifeless flavor, typical of low-grown coffee or due to underbrewing.
• Tone
  The appearance or color of coffee.
• Turkish Coffee
  The beans for Turkish coffee are ground into a powder almost the consistency of flour. Two level teaspoons are added to the special pot (ibrik) and for each spoonful of coffee, a spoonful of sugar is added. Water is then added and the mixture is boiled and and removed from the heat source. This is repeated twice more. When done, it is poured carefully into tiny demitasse cups to avoid including the grounds. The taste is very distinctive. Also see Greek Coffee.
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• V
• Vacuum Filter Method
  A method of brewing coffee in which the brewing water is drawn down through the coffee grounds by means of a vacuum.
• Varietal Character
  Term used to describe a distinct characteristic of coffee from a single area or region that sets it apart from other coffee regions.
• Varietals
  Pure, unblended, single-origin coffees from a particular country or geographical region. The name of a varietal often includes the estate name. As with wine appellations, the varietal system suggests what kind of soil, climate and cultivation methods were used. These coffees are also called origin coffees.
• Vietnamese Style Coffee
  Another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup with the resulting strong brew being poured over ice into a glass containing sweetened condensed milk. Due to the high volume of coffee grounds required to make strong coffee in this fashion the brewing process is quite slow.
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• W
• Washed Coffee
  Coffee processed by using water to remove the pulp and skin from the beans while the coffee cherry is still moist. Most of the world's greatest coffees are wet-processed.
• Whole Bean
  Coffee beans that have been roasted but not yet ground.
• Wild
  A coffee with varying flavors from cup to cup, or odd, gamey, tangy nuances in aroma and taste. Characteristics usually applied to natural coffees. They may be intriguing or undesirable.
• Winey
  A smooth full-bodied flavor with a hint of acidity and dryness associated with fine red wines. Often found in coffees that are grown above 4000 feet. A primary coffee taste sensation created as the sugars in the coffee combine with the acids. A term used to describe snappy "acidic" flavor. Winey coffees can range from tangy to tart.
• Woody
  A flavor taint caused by overly long storage in warm spaces. Also a characteristic denoted by scent and taste of old, past-croppish coffees.
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