A Coffee Taster's Glossary

Acidity
High acid (or acidy) coffees have a sharp, pleasing, piquante quality that points up their flavor and
gives them snap, verve, liveliness in the cup. Acidity may be high, medium, light, low, or lacking
altogether in coffees, in which case the coffee tastes flat and dull. Acidity is characteristic of high-
grown coffees. See sour.
Aroma
Refers to the odor of the prepared coffee beverage. It may be lacking, faint, delicate, moderate,
strong, or fragrant (also called aromatic), and distinctive as to character.
Baked
A taste description given to underroasted coffee, or coffee roasted too slowly at too low a temperature,
so that the flavor is underdeveloped. See green.
Bitter
A harsh, unpleasant taste detected on the back of the tongue. Found in overextracted brews as well
as in overroasted coffees and those with various taste defects.
Body
The tactile impression of weight and texture in the mouth. Coffees may be watery, thin, slight, light,
medium, full, heavy, thick or even sirupy in body, as well as buttery, oily, rich, smooth, chewy, etc., in
texture. Easiest to detect in full-strength coffee.
Burnt
A bitter, burnt flavor characteristic of dark-roasted coffees.
Buttery
Said of an oily body or texture in the mouth. Denotes full flavor and rich
Cinnamon
Underlying spice accent sometimes detected in the aroma of fine coffee, a flavor nuance. Not a
common description. (Also, a term describing a very light roast).
Clean
Opposite of dirty. Characteristic of all fine coffees. Does not necessarily imply clarity of flavor
impression (see natural coffee and wild). Associated with washed coffees.
Cocoa
Characteristic sweetish smell of completely stale roasted coffee. See stale.
Dirty
An undesirable unclean small and taste, slight to pronounced. Dirty implies a defect, such as
sourness, earthiness, or mustiness. See natural coffee and wild.
Earthy
A highly undesirable dirt odor and flavor taint picked up by coffee when dried on the ground; also
called groundy. See musty.
Flat
A dull lifeless quality due to lack of acidity.
Flavor
(a) The total impression of aroma, acidity, and body; if the impression is strong, fine, and pleasant, the
coffee is described as flavory or flavorful or ranked on a scale from poor, fair, good, to fine-flavored.
(b) Specific taste flavors may suggest, spices, chocolate, nuts, or something less complimentary -
straw, grass, earth, rubber etc.
Fresh
Opposite of stale. Applies to roasted coffees.
Fruity
A flavor taint said to come from overripe fruit pulp.
 A Coffee Taster's Glossary
Grassy
A flavor taint from use of swamp water for washing, or from improper drying. Also used as synonym for
green and past-croppish.
Green
(a) A flavor taint found in coffee harvested before fully ripe.
(b) Characteristic taste of underroasted coffee; pasty.
Hard
Opposite of sweet or mild; harsh. Description of Brazils between soft and Rio-y.
Harsh
Crude raw taste; used to describe certain Brazils and robustas.
Hidy
Smell of hides or leather from improper storage.
Light
Used to qualify aroma, acidity, or body; a light coffee would be delicate in flavor.
Mellow
Full, well-balance, satisfying coffee; implies low or medium acidity. See winy.
Musty
A smell and taste taint caused by mildew; similar to earthy.
Natural coffee
Aroma and flavor characteristics of coffees processed by the dry method. They are often blander than
washed coffees and may lack clarity of flavor and pointed acidity; some may have intense complex
flavors and full, thick body. See wild.
Neutral
A characterless, flavorless coffee, inoffensive to insipid; without virtue (safe for economical blending)
but without defect. A desirable character in robusta and otherwise undistinguished Brazils.
Nutty
(a) Said of coffees that lack coffee flavor; also peanutty.
(b) A specific flavor nuance, suggesting almonds, and so on.
Past-croppish
Not to be confused with stale. Said of coffees that have deteriorated in the green state before roasting
and thus taste as if from a past crop. See strawy and woody.
Rancid
Extremely sour and very unpleasant.
Rich
Indicates depth and complexity of flavor and full, buttery body; overused.
Rio-y
A harsh, heavy medicinal or iodine flavor typical of the poorest grades of Brazils but encountered in
other coffees as well. Said to be caused by allowing berries to dry on the tree.
Rubbery
Burnt-rubber odor characteristic of robusta.
Soft
Low-acid coffees are described as soft, mellow, sweet.
Sour
Not to be confused with acidity. A distinctly sour, rank, or rancid taste is a defect, often due to
improper processing. See wild.
Spicy
Said of fine aroma or flavor suggestive of spices.
 A Coffee Taster's Glossary
Stale
Roasted coffee that has faded in quality after excessive exposure to air. Aroma of stale coffee
changes from flat to rancid and finally to cocoa-like; the flavor of stale coffee changes from bitter to
rancid and tastes cardboardy. Not to be confused with past-croppish.
Strawy
Characteristic scent of past-croppish coffees; hay-like. See woody.
Strong
Term used to indicate intensity of either defects or virtues (as in "a strong, sour taste" or "a strong, fine
aroma"). A strong-flavored coffee is therefore not necessarily a fine-flavored coffee.
Sweet
Said of a smooth, palatable coffee, free from taints or harshness. Also soft.
Thin
Said of coffees with watery body and lack of flavor; typical if low-grown coffee.
Wild
Coffees with extreme flavor characteristics, or odd racy, tangy nuances in aroma and taste. Usually
applied to natural coffees. These characteristics may be intriguing or undesirable. See dirty.
Winy
Sometimes used to indicate thick body and mellow quality, but also used to denote a sappy, vinous
acidity. Characteristic of certain fine coffees.
Woody
A flavor taint caused by overlengthy storage in warm wood sheds; also characteristic scent and taste
of old, past-croppish coffees.