Coffee Terminology A-C.

Coffee Terminology A-C

Acidity
A pleasant tartness, snap, or twist is referred to as acidity. It should be distinguished from sour, which in coffee terminology means an unpleasant sharpness. You will also find the terms bright, dry, sharp, vibrant substituted in place of acidity, so not to scare away less informed coffee drinkers.

Arabica
"Coffee Arabica" is the bean of choice in "gourmet" or "specialty coffees". Arabica coffee produces the rich flavor and body. Robusta beans lack this flavor and body but has a much higher concentration of caffeine. >>>Find out more about coffee beans.

Aroma
The gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose. Strictly speaking, aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored.

Balanced
This is a difficult term. 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. A well-balanced coffee contains all the basic characteristics to the right extent.

Bitter
A basic taste is produced by the alkaloids in the coffee beans. Perceived primarily at the back of the tongue. A desirable characteristic at a certain level.

Body
The physical properties of the beverage resulting in the tactile sensations perceived in the mouth during and after ingestion. Body is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it is perceived that way.

Bouquet
The total aromatic profile created by the released gases and vapors to the nose as a result of the volatile organic compounds present in the fragrance, aroma, nose, and aftertaste of coffee.

Bright
Refer to Acidity.

Caramel
An aromatic sensation created by a moderately volatile set of sugar carboyl compounds found in coffee's nose that produce a syrupy sensation.

Chocolaty
An aromatic sensation created by a moderately volatile set of pyrazine compounds found in coffee's aftertaste that produce sensations reminiscent of unsweetened chocolate of vanilla.

Clean
Without off-flavor

Complexity
Complexity describes flavor that shifts among pleasurable possibilities; a harmonious multiplicity of sensation.

Crema
Moderately high level of oily material suspended in the coffee beverage. The result of pronounced amounts of fats present in the beans.



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