COFFEE TERMINOLOGY |
Three major terms that describe coffees:
| Acidity: |
Used to describe edge. Coffee acidity ranges from sweet, heavy and mellow,
to bright sharp. |
| Body: |
Used to describe the feeling or consistency that the leaves in the mouth
after drinking. Ranges from light to heavy. |
| Flavor: |
The overall taste of the coffee. |
Additional Coffee Terms:
Floral: Usually pertaining to the aroma or bouquet of the coffee; producing
a sweet fragrant sensation. Ethiopian coffees are particularly floral.
Nutty: A taste reminiscent of roasted nuts. The Brazilian coffees and
Vienna Roast are examples.
Spicy: An aromatic sensation in the coffee's aftertaste that produces
hints of either wood-spice (cinnamon-bark) or wood seed (clove bud). Exemplars
are Sumatra, New Orleans, and French Indonesian.
Smoky: The aromatic sensation in the coffee's aftertaste that produces
hints of mesquite-like smoke. French Roasts
Rich/Deep: A coffee that has a very full body and flavor, and an especially
high degree of aroma. Coffees from Kenya and Java exhibit such richness and
depth.
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