Acidity Acidity is a characteristic of high-grown coffees. It may run from high to low or lacking altogether in coffee in which case the coffee would taste flat or dull. Slightly sourish and sharp, this characteristic quality points up the flavor and gives it snap.
Bitter This taste is found in over-extracted brews as well as in overroasted coffees and those with various taste defects. This basic taste occurs at the back of the tongue and comes from the minerals and acids that occur naturally in all coffees. Roasting is the key.
Body An adjunct to taste, this is the richness or heaviness. It is the tactile impression of weight and texture in the mouth. Coffees can run from watery to full to thick or even syrupy. Other descriptive terms might be buttery, oily, rich, smooth or even chewey.
Carbony A characteristic of very dark-roasted coffees, this shows as a burnt, bitter mainly aromatic taste.
Clean Simply stated, the opposite of dirty. This characteristic is noted in all fine, washed coffees and most often implies clarity of flavor impression.
Dry Sometimes used beside the word astringent, this usually is found in the finish of the coffee on the palate.
Earthy This aromatic cue shows as an undesirable dirt odor and flavor taint. Sometimes called groundy or perhaps musty.
Flat Simple stated ----- a lack of acidity, dull and lifeless.
Flavor Comprising the three top indicators for coffee (aroma, acidity and body), this is a coffees total impression on your senses. Like wine, the adjectives are varied: spicey, chocolatey, nutty, smokey, fruity-----or grassy, earthy, rubbery, musty or woody.
Full Incorporating the good characteristics of flavor, body, acidity, aroma to indicate a coffee of strong character.
Lively Acidity is the key in this characteristic in that it points up the flavor and gives the coffee its verve.
Mild “Milds” are any coffee grown outside of Brazil. As to ‘milds’ and taste, this usually connotes a balanced coffee without extremes, even through the palate.
Nutty An indication of a lack of coffee flavor—or—peanutty. It is usually reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc.
Past-croppish Said of coffees that have deteriorated in the green state before roasting and thus taste as if from a past crop. Strawy or woody.
Pungent This word drifts into shades of personal subjectives. In coffee, it can mean a strong and penetrating effect on the palate and nose. Not the same as pungency of tea.
Rich This word is sometimes overused, but generally indicates depth and complexity of flavor and full buttery, almost oily body.
Scorched Usually caused by brewing with boiling water. An unpleasant bitter or acrid taste.
Smooth Sometimes synonymous with neutral, this coffee is low in palate acidity.
Soft Similar to smooth with low acid characteristics. Well rounded flavor with a lack of harshness---mellow, sweet.
Sour Not to be confused with acidity. A distinctly sour, rank or rancid taste is a defect, often due to improper processing.
Stale Roasted coffee that has faded in quality after excessive exposure to air. Aroma changes from flat to rancid. Flavor changes from bitter to rancid and tastes cardboardy.
Strong 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 not necessarily a fine-flavored coffee.