Coffee Glossary
A “Coffee Dictionary” With The Terms Of The Trade
Page 1: Terms Beginning With A & B
Study these and you’ll have a much greater appreciation of that next sip of coffee. Practice the language of coffee by using these terms to describe each cup you drink. Soon, they’ll become natural to you—and you’ll be able to educate others. This is Page 1 of a six-page Coffee Glossary. For terms specific to espresso, see our separate Espresso Glossary. Check out our many food glossaries, covering your other favorite foods.
Click on a letter to go to the appropriate glossary page:
a b c d e f g h i j k l m n o p q r s t u v w x y z
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ACIDITY
A highly desirable quality in coffee, that refers to the degree of flavor in the cup of coffee. In fine coffees, acidity results in a pleasant sharpness or brightness. Acidity refers to the coffee’s flavor and, similar to describing acidity in wine, is assessed as lively, moderate, flat, or dull. All good coffees have some acidity but to a varying degree. The darker a coffee is roasted, the more its acidity dissipates. Not to be confused with the pH level (the pH of coffee is about 5), “palate acidity” is the brightness of flavor. Without it, coffee tastes flat and dull. Coffees with good acidity taste bright and crisp.
ACRID
The unpleasant, tar-like taste, found in brewed coffee that’s been sitting for too long on the hotplate. Also thought of as “burned.”
AFFOGATO or AFFOGATO AL CAFFÈ
An Italian dessert consisting of a scoop of vanilla gelato or ice cream in a coffee cup, topped with espresso. Modern variations add a shot of liqueur: amaretto, Kahlúa, etc.
AFTERTASTE OR FINISH
The residual taste that’s left in the mouth after swallowing. Characteristics can range from sweet or spicy, to smoky, light, heavy, or long-lasting.
AMARETTO COFFEE
An after-dinner beverage made by mixing one or two tablespoons of amaretto liqueur into a cup of strong coffee, which is then topped with whipped cream and garnished with toasted almond slivers.
AMERICANO or CAFFÈ AMERICANO
A caffè americano, also known as americano or American, is a type of coffee drink prepared by diluting an espresso shot with hot water at a 1:3 to 1:4 ratio. It’s for people who want, the dark, complex flavors of espresso, but lighter.
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AMERICAN ROAST or REGULAR ROAST
A light to medium roast that makes light to medium-body coffee. The beans themselves are a medium-brown color.
ARABICA
Coffea arabica is considered to be the finer of the two commercially cultivated coffees—the flavor is more refined. Two-thirds of the world’s specialty coffee is Arabica, which has a much more delicate flavor than the hardier Coffea robusta. The Arabica coffee plant grows best at altitudes between 3000 and 6000 feet; it favors cooler temperatures between 65°F to 75°F. Arabica beans prefer well-drained volcanic soil, two hours of sunshine a day, and shade. Cultivation at lower altitudes invites attack from various parasites. See hard bean.
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Arabica coffee beans. Photo courtesy of SXC.
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AROMA
The fragrance of brewed coffee, which can be characterized as “floral,” “winey,” “smoky,” et al. Aroma is generally more a function of the roast than the bean. A lighter roast will have a lighter coffee aroma, and a very dark roast will smell like smoke and charcoal.
AUTOMATIC DRIP
Coffee brewers that automatically heat the water and filter it through the coffee.
BAGGY
A negative characteristic that refers to beans that have been improperly stored for too long in poor-quality jute or burlap bags, and have taken on flavors from the storage material. Also used to describe under-roasted coffee that’s poorly stored and taken on similar mildewy qualities.
BAKED
A bready or biscuity taste from coffee that’s been roasted too slowly or at too low a temperature.
BALANCED
A characteristic that indicates a complexity of flavors and aromas although one quality does not stand out above another. A well-balanced coffee will have good acidity, a full body, and some fruit. As with wine, some people prefer a preponderance of one factor over another—high acid, light or heavy body, very fruity versus no fruit, etc.
BARISTA
A professional trained in the art of making coffee drinks.
BELGIAN COFFEE
An after-dinner beverage made by folding a beaten egg white into whipped cream, mixing it into a cup of coffee, and garnishing the froth with grated bittersweet chocolate.
 BIRD-FRIENDLY
Under a program established by the Smithsonian Institution to protect the habitat of songbirds in rapidly deforested coffee-growing regions, Bird Friendly coffee is shade-grown as well as organic. Companies selling these coffees contribute 25 cents per pound to the Smithsonian Migratory Bird Center to support research and conservation programs. See shade-grown coffee.
BITTER
An over-roasted coffee that produces a harsh, unpleasant aftertaste.
BLACK COFFEE
Coffee that’s prepared by any method (drip, percolated, press, e.g.) that is consumed plain, without milk, sweetener, or other additive.
BLEND
A mixture of one or more varieties or species of coffee beans. The beans may be mixed before or after roasting.
BRIGHT
A characteristic of fine coffee. Describes a lively, sparkling taste and appearance. Related to the level of acidity.
BODY
How heavy a coffee feels in your mouth—the sense of thickness. The body is the result of the amount of sediment or oil present in the coffee. It is described as light, medium, full, or very full; and will vary depending on the origin of the coffee and the brewing method. Coffees with a heavier body have more complexity of flavor. Body is a counterpoint to acidity: The same bean or cup of coffee won’t have both a lot of acidity and a lot of body. To evaluate the body, sip the coffee and let it rest on the tongue before swallowing. See also Mouthfeel.
BOUQUET
The smell of the coffee grounds.
 BREVE
An espresso-based beverage that substitutes half and half for milk. For example, a Cappuccino breve would be made exactly the same way as a regular cappuccino, except half and half would be steamed and frothed in the place of the milk. There’s no direct translation: breve is the Italian word for “short”; half-and-half is latte col 50% di panna, or “milk with 50% cream.” See our Espresso Glossary for more espresso definitions.
Photo by Ivan Freaner | SXC.
BUENAVENTURA
Spanish for “good fortune” and named after a Colombian port, a dark, rich gourmet coffee with soft winey undertones blended from the finest beans from Central and South America.
BURNT
Coffee that has been over-roasted and has taken on a charcoal, ashy flavor.
BUTTERY
A smooth, rich flavor and texture characteristic of some coffees, particularly those from Indonesia.
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Have a fresh cup! Photo © Julien Bastide | Dreamstime.