Commonly used terms in the coffee industry

Understanding basic coffee terminology not only helps you articulate your perceptions of coffee precisely, but also makes you come across as a seasoned coffee connoisseur to your clients and friends.

Flavor

Flavor refers to the overall sensory impression formed by aroma, acidity, bitterness, sweetness and body. It is used to describe and compare a coffee’s complete taste profile.

Acidity

Acidity is a bright, vibrant characteristic common to all high‑altitude‑grown coffees. This sharp freshness is different from harsh sourness, and it has nothing to do with pH‑value. It is a lively quality that helps refresh the palate and lift your spirits.

Body

Body describes the weight and texture left on your tongue after you swallow brewed coffee. Its range spans from watery, light, medium, full‑bodied, oily, all the way down to syrupy‑thick, as seen in certain Indonesian coffees.

Aroma

Aroma stands for the scent released by freshly brewed coffee. The less‑common term Bouquet specifically describes the fragrance of ground coffee powder. Aroma is usually distinctive and multi‑layered. Common descriptive words include caramel, roasted, chocolate, fruity, grassy, malty, rich and spicy.

Bitter

Bitterness is one of the fundamental tastes, mainly detected at the back of the tongue. Dark‑roast coffees are intentionally developed with noticeable bitterness, while excessive coffee grounds with insufficient water is the most frequent cause of unwanted bitterness. Bitterness is not synonymous with sourness.

Bland

Low‑elevation coffees generally deliver a rather flat, bland taste. Under‑dosed coffee grounds with too much hot water can also result in the same watery, unremarkable flavour.

Briny

An over‑heated brewed coffee may develop a distinct salty‑like flavour. You can occasionally find this taste profile in coffee shops.