Coffee Speak - Glossary of coffee terms

Coffee has a language of its own, to help you find your way around the wonderful world of coffee here are a few terms that the coffee experts use to define different coffees. We have tried to use this terminology on our packs so that you too can make an appropriate selection. Each attribute is clearly graded by the number of coffee beans we allocate the more beans the stronger or more defined will be the sensation in the mouth or nose.

Aroma

The aroma you can smell when the coffee is brewing is produced by aromatics developed during the roasting process.

Body

This is the sensation of weight and texture in the mouth, such as its heaviness and thickness.

Acidity - Intensity

This is a positive term. Rather like white wine, coffee would taste flat without some acidity and be without its brightness, liveliness or delicious sharpness.

Flavour

This is the total aromatic impression of the coffee which combines aroma, body and acidity.

Flavour Definitions

Balanced

 A well-balanced ‘round’ coffee contains all the key characteristics in the right amounts.

Winey

 A positive term which describes a fruity flavour, similar to the taste of a mature red wine.

Buttery

 A rich oily flavour.

Richness

 Indicates the complexity and development of the flavour.

Strong

 This refers to the degree of flavour and aroma in the coffee, not to its level of caffeine.

Mild

 Applies to washed Arabicas with a delicate flavour.

Clean

 Used to describe fine washed coffee with no “off” flavours.

Mellow

 Gentle combination of flavours.

Caramelised

 A toasted sugary flavour.

Spicy

 An aroma or flavour reminiscent of sweet wood spices.

Chocolaty

 When a coffee has an aromatic aftertaste of unsweetened chocolate or vanilla.

Full

 A combination of intensity, body and smoothness.

Point

 Lively flavour and acidity as found in the best Kenyan coffees.

Sweet

 A smooth coffee without any harsh flavours.