glossary

Acidity

A desirable characteristic of all high-grown coffees, referring to the cleansing sharpness of a coffee experienced primarily as a tingling sensation on the sides of the tongue. Sometimes referred to as brightness.

Adding edge

The action of adding one or more coffees to another primary coffee to enhance the taste characteristics.

Aftertaste

The flavour left in the mouth after the coffee has been drunk.

All-purpose grind

A coarse grind that is commonly used for percolators, plungers, and most drip coffee makers.

Arabica

The higher-grade species of coffee grown at higher elevations that contains less caffeine than generally inferior Robusta coffee.

Aroma

The smell or fragrance of freshly brewed coffee.

Artisan roasting

The skill of relying on sight, sound, smell and experience to roast coffee in small batches.

Balance

The situation where the acidity, body and flavour of a coffee complement each other without one characteristic overpowering another.

Basket-drip grind

A slightly coarser grind than an espresso grind, which is also suitable for use in basket-shaped filters because they allow better extraction of coffee in drip coffee makers. Same as cone-drip grind.

Bean

The inner part of the coffee cherry consisting of the seed of the coffee plant of which there are usually two present in each cherry.

Bitterness

An undesirable characteristic of coffee generally experienced at the back of the tongue.

Blend

Usually refers to combinations of two or more origin coffees which form a new coffee when combined.

Body

The weight and texture of coffee which can range from heavy and full, to light and thin. Grinding and brewing methods can affect the perception of body and some coffees naturally have more body than others.

Boquet

The smell or fragrance of freshly ground coffee.

Bright

The crisp, clean taste that comes from acidity.

Caffeine

Most coffee contains 60-130mg of caffeine per cup, which is a naturally occurring stimulant. Arabica coffee genrally contains 60-70mg of caffeine.

Cherry

The fruit of the coffee plant. It includes the skin, pulp, mucilage, parchment, silver skin and bean.

Clean

A coffee that has no aromatic or taste faults.

Coarse grind

Principally used for percolators and plungers but can also be used in drip coffee makers. Sometimes called an all-purpose grind.

Complexity

A multiplicity of flavour, aromatic and acidity characteristics found in some coffees.

Cone-drip grind

A slightly coarser grind than an espresso grind, which is also suitable for use in cone-shaped filters because they allow better extraction of coffee in drip coffee makers. Same as basket-drip grind.

Crack

As coffee beans lose their moisture and expand in volume during the roasting process a cracking sound is typically heard. Dark roasted coffees are often said to be roasted past the second crack.

Cup

A measure of volume in coffee brewers, typically referring to 175ml (6oz).

Cupping

The procedure used to evaluate the quality of the coffee aroma and liquor.

Cutting edge

A blend of two or more coffees used to mute or lessen a dominant characteristic of another coffee.

Dark roast

The darkest level of coffee roasting which are often said to have been roasted beyond the second crack. The surfaces of dark roasted coffee beans typically have an oily appearance. Coffees roasted to this level have a roast flavour as the dominant charact

Decaffeination

Refers to the process of removing caffeine from coffee.

Delicate

A coffee that has a mild and pleasantly distinct flavour is said to be delicate.

Double-walled

Some better quality drip coffee makers have two walls that insulate the filter holder. Most often seen in cone-shaped filters.

Drip coffee

Coffee that is brewed by allowing water to drip through the grinds at a consistent rate.

Drip grind

A slightly coarser grind than an espresso grind, which is also suitable for use in cone-shaped filters because they allow better extraction of coffee in drip coffee makers.

Fine-drip grind

Despite the name, it is a slightly coarser grind than an espresso grind, which is also suitable for use in cone-shaped filters because they allow better extraction of coffee in drip coffee makers.

Finish

The taste impression left on the palate after the coffee has been drunk. It is not unusual for the initial taste impression to change to a different final taste impression.

Flavour

The total impression of aroma, acidity and body delivered by a coffee.

Floral

An aroma akin to the fragrance of flowers.

Fragrant

An aromatic characteristic of coffees that can vary from floral to spicy.

French Press

One of the purest ways of brewing coffee. Also known as a plunger pot.

French roast

A dark roast coffee that is slightly lighter than an espresso roast. It is typically used in drip coffee makers and in French presses.

Fruity

A berry or citrus characteristic that can be present in coffees.

Full city roast

A roast colour that is a little darker than that found in medium roasts and lighter than a French Roast.

Full-bodied

The body of a coffee. Body ranges are light, medium, full or heavy.

Gold filter

A filter mesh coated with gold that allows for a cleaner, purer coffee taste by eliminating the taste sometimes left by paper filters.

Grade

The classification of coffee by size, density, growing altitude and defects. Different grading systems are found in different countries.

Kaldi

The name of the goat herder of legend, who is said to have discovered coffee.

Light roast

The colour of coffee that has been roasted to a degree in which the characteristics and faults of the coffee are not masked by roast flavour. Also known as the Cupper's Roast.

Medium roast

The roast colour used for drip coffee makers and French press coffee. It is the roast level at which the characteristics of the coffee are accentuated the most without masking the coffee with an overpowering flavour of the roast.

Mellow

A sweet and mild characteristic of some coffees.

Mild

A coffee with subtle flavours, aromas and body that are not overbearing or powerful.

Nutty

A taste characteristic that resembles the flavour of nuts.

One-way valve

A valve used in coffee packaging to maintain freshness by not allowing air into the coffee package while permitting gases to escape.

Organic

Coffee that is produced without the use of chemical pesticides or chemical fertilisers.

Origin

A coffee that is grown in a specific country or region. Australian, Colombian, Guatemalan etc.

Percolator

A type of brewer popular in the mid twentieth century where water is repeatedly cycled through the grounds, creating an over-extracted and somewhat bitter tasting coffee.

Plunger pot

One of the purest ways of brewing coffee. Also known as a French press.

Rich

The combined affect of body, aroma, flavour and acidity that create a satisfying fullness. Richness is developed from the process of heating of the green coffee bean which fosters the development of the flavour characteristics of the coffee.

Rounded

A coffee that has a good balance between acidity, body and flavour characteristics.

Smooth

A coffee that is pleasant without overbearing acidity characteristics.

Soft

A coffee whose characteristics are mild and not overbearing.

Specilty coffee

Approximately 10% of Arabica coffee that has been meticulously grown, processed, roasted and packaged to be of the highest quality.

Spicy

A coffee with flavour characteristics similar to common spices such as cinnamon, nutmeg and cloves. It does not refer to any heat characteristics of the coffee.

Sweet

A flavour sensation that is pleasing and mellow.

Syrupy

A heavy bodied coffee that is also sweet.

Thick

A term used to describe a coffee that is heavily bodied.

Thin

A term used to describe a coffee that is lacking body.

Turkish grind

The very finest possible coffee grind and resembles powdered sugar. Typically only used for making Turkish coffee.

Viannese roast

A particular medium roast flavour and colour.

Winey

An acidity description often associated with coffee grown in Kenya. The coffee is often said to have taste element akin to that of red wine.