Terminology

AA - Is a coffee grading term that refers to a specific, larger than normal bean size.

Acidity - In the language of coffee, acidity is not a measure of the PH level but rather a way of describing the high sparkling notes in flavor.  You sense acidity as a bright, tart sensation around the edges of the tongue and at the back of your palate.  Coffees with pronounced acidity are often perceived as winey or fruity because their astringency is reminiscent of a good, dry wine.  Darker roasts mutes acidity.

After Taste - The sensation of brewed coffee vapors, ranging from carbony to chocolaty to spicy to turpeny. Released from the residue remaining in the mouth after swallowing.

Aroma - The bouquet of coffee plays a large part in perception of flavor.  Before you even take your first sip, breathe in and experience aromatic notes such as floral or citrus.

Blend - Coffee beans created by adding two or more origins together.

Body - This is the mouth-feel and perceived viscosity of the coffee.  This sensation comes primarily from the amount of oils and fats in the brew and varies between types of coffee.

 Buttery - A relatively high level of oily material suspended in the coffee. Most often a characteristic of high coffee -to-water ratio brews.

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

City Roast - "City" is a roast that is slightly darker than an American Roast.

Clean - Flavorful, but without any pungent or unusual flavors.

Complexity - A flavor that seems to possess many distinctive qualities simultaneously.

Dark Roast - Dark roasted coffee is typically more pungent and less acidy than a City or Full City roast.

 

Finish - This describes the aftertaste on the palate after the coffee is swallowed.  Full bodied coffees tend to have lingering finishes, while the finish of lighter coffees diminishes more quickly.

Flavor - This is the combined impression of acidity, body, and aroma plus an evaluation of the four basic tastes:  sweet, sour, bitter and salt.  Flavor is often described using these terms.

 Full City Roast - Full City is definitely darker than a City Roast, sometimes with spots of oil on the surface.

Richness - This term describes an interesting, satisfying fullness.

Single Origin - Unblended coffee from a single country, growing region, or plantation.