A hub of online professional and topical glossaries/dictionaries
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"A HARMLESS"  look up translate image
A double shot of decaffeinated coffee and non-fat milk.No Entries No Entries No Entries
AA  look up translate image
Capitalized letters are grade indicators usually describing the size of the bean
ACERBIC  look up translate image
A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat during the holding process after brewing.
ACID  look up translate image
A normal characteristic of arabica coffees, particularly of high-growth varieties. Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavour.
ACID, ACIDLY, ACIDITY  look up translate image
A main sensory characteristic of the coffee in cup (with aroma, body and flavor), related to pH. Light roasted beans bring more acidity
ACIDITY  look up translate image
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.
ACIDITY, ACIDY, ACID  look up translate image
Usually, the pleasant tartness of a fine coffee. Acidity, along with flavor, aroma, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee. When not used to describe cup characteristics, the term acidity may refer to pH, or literal acidity, or to certain constituents present in coffee that ostensibly produce indigestion or nervousness in some individuals.
ACIDY  look up translate image
A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Found most often in washed arabica coffees grown at elevations about 4,000 feet, Acidy coffees range from piquant to nippy. A term used to describe a coffee in which this desirable cup characteristic occurs. Particularly desirable in Brazils and found in most Milds. Colombians have both acid and body. An acidy flavour is sharp and pleasing to the taste as opposed...(more)
ACRID  look up translate image
An intensely tart impression on the back of the tongue.
Terms for coffee brought to degrees of roast ranging from somewhat darker than the traditional American norm to dark brown. Acidity diminishes and a rich bitter-sweetness emerges. Among many newer American specialty roasters, roast styles once called by these names may in fact constitute the typical, "regular" roast of coffee.
AFTERTASTE  look up translate image
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.
AGED COFFEE  look up translate image
Coffees that are properly stored "in the green" or un-roasted for several years in order to create pricey full bodied, heavy-flavored coffees.
AGED COFFEE, VINTAGE COFFEE  look up translate image
Traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases body. Aged coffee has been held longer than either old crop coffee or mature coffee. Recently, some Indonesia coffee has been subject to a sort of accelerated aging involving deliberate exposure to moist air, much like India's monsooned coffee.
ALAJUELA  look up translate image
Market name for one of the better coffees of Costa Rica.
ALKALINE  look up translate image
A dry feeling left at the back of the tongue.
ALTURA  look up translate image
"Heights" in Spanish; describes Mexico coffee that has been high- or mountain-grown.
AMERICAN ROAST  look up translate image
Coffee roasted to traditional American taste: medium brown.
AMERICANO  look up translate image
An espresso lengthened with hot water.
AMERICANO, CAFF AMERICANO  look up translate image
An espresso lengthened with hot water.
ANKOLA  look up translate image
Seldom-used market name for arabica coffee from northern Sumatra.
ANTIGUA  look up translate image
Market name for one of the most distinguished coffees of Guatemala, from the valley surrounding the old capital of Guatemala Antigua.
AQUAPULP  look up translate image
Terms for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing in machines. Mechanical demucilaging is gradually replacing the traditional wet processing procedure of removing mucilage by fermentation and washing.
ARABIAN MOCHA  look up translate image
Single-origin coffee from the southwestern tip of the Arabian peninsula, bordering the Red Sea, in the mountainous regions of present-day Yemen. The world's oldest cultivated coffee, distinguished by its full body and distinctively rich, winy acidity.
ARABICA  look up translate image
An aromatic and flavorful coffee bean variety used to produce high-quality and gourmet coffees.
ARABICA, COFFEA ARABICA  look up translate image
The earliest cultivated species of coffee tree and still the most widely grown. It produces approximately 70% of the world's coffee, and is dramatically superior in cup quality to the other principal commercial coffee species, Coffea canephora or Robusta . All fine, specialty, and fancy coffees come from Coffea arabica trees.
AROMA  look up translate image
The fragrance produced by hot, freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee.
ARUSHA  look up translate image
Market name for coffee from the slopes of Mt. Meru in Tanzania.
ASTRINGENT  look up translate image
When acidity is at an undesirable level, we may say "astringent" referring to its intense briny sensation at the tip of the tongue.
Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee.
BAG  look up translate image
A burlap sack of coffee. In various countries it is a different weight. For example: Brazil a bag is 132 pounds. Colombia it is 154 pounds. In Hawaii it is 100 pound. (132 lbs is the most common.)
BAGGY  look up translate image
An off-taste often observed in cups from weakly roasted coffees that have been stored for a long time in unsuitable conditions.
BAKED  look up translate image
A taste and odor taint that gives the coffee brew a flat bouquet and insipid taste. The result of the roasting process proceeding with too little heat over too long a period. Generally unpleasant characteristic of having an over-baked taste in an over-heated coffee. Ranks in the following order of intensity: cooked, baked or burnt.
BALANCE  look up translate image
Tasting term applied to coffees for which no single characteristic overwhelms others, but that display sufficient complexity to be interesting.
BALANCED  look up translate image
This is a difficult term. When tasting coffees for defects, professional tasters use the term to describe a coffee that does not localize at any one point on the palate; in other words, it is not imbalanced in the direction of some one (often undesirable) taste characteristic. As a term of general evaluation, balance appears to mean that no one quality overwhelms all others, but there is enough complexity in the coffee to arouse interest. It is a term that on occasion damns with faint praise. The...(more)
BANI  look up translate image
Market name for a good, low-acid coffee of the Dominican Republic.
BARAHONA  look up translate image
Market name for coffee from the southwest of the Dominican Republic. Barahona is considered by many to be the best coffee of the Dominican Republic.
BARISTA  look up translate image
Italian term for skillful and experienced espresso bar operator.
BASIC TASTES  look up translate image
Sweet, sour, salt, and bitter. Characterized respectively by sucrose, tartaric acid, sodium chloride, and quinine.
BATCH ROASTER  look up translate image
Apparatus that roasts a given quantity (a batch) of coffee at a time.
BEANY  look up translate image
Specific aroma of an insufficiently roasted coffee that has not been able to develop its full aroma.
BIRD FRIENDLY  look up translate image
Term associated with Shade-Grown coffee. Describes coffee grown under a shade canopy. Arabica coffee is traditionally grown in shade in many (but not all) parts of Mexico, Central America, Colombia, Peru, and Venezuela, and in some other parts of the world, including India and some regions of Indonesia and Africa. Elsewhere arabica coffee is traditionally grown in full sun, or near full sun. The importance of maintaining shade canopies to supply habitat for migrating song birds in Central America...(more)
BITTER  look up translate image
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.
BLADE GRINDER  look up translate image
Small coffee grinder using a propeller-like blade to grind coffee.
BLADE GRINDER (MILL)  look up translate image
An appliance that grinds coffee beans through the action of a sharp blade
BLAND  look up translate image
Lacking coffee flavour and characteristics. A primary coffee taste sensation created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the coffee. Found most often in washed arabica coffees grown at elevations below 2,000 feet, such as a Guatemalan. Bland coffees range from soft to neutral.
BLEND  look up translate image
A mixture of two or more single-origin coffees.
BLENDING  look up translate image
The operation of mixing two or more single-origin coffees
BODUM  look up translate image
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  look up translate image
The sensation of heaviness, richness, or thickness and associated texture when one tastes coffee. Body, along with flavor, acidity, and aroma, is one of the principal categories used by professional tasters cupping, or sensory evaluation of coffee.
BOUQUET  look up translate image
The fragrance, aroma, nose and aftertaste of brewed coffee.
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Coffee terms
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Created by admin
Created on 2011-05-21 18:51:02
Number of terms 496
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