Coffee 101

Aroma: The fragrance inhaled by sniffing coffee can be described as ranging from sweetly floral (jasmine) to sweetly spicy (orange).

Acidity: The pleasantly sharp, snappy and lively quality that is considered a positive attribute. Sometimes referred to as strong. Most people describe acidic or smoky flavored coffee this way.

Body: The "mouth-feel" in terms of weight and texture. Best described as syrupy, harsh, lifeless, thin, heavy, medium, muddy, and full.

Blend: Mixing two or more varieties of roasted coffee or different roasts (light or dark) to produce a balanced, pleasing taste.

Café au lait: French style coffee made by simultaneously pouring coffee and frothed milk into a cup.

Cappuccino: Espresso, steamed milk and frothed milk. Dry cappuccinos are made with mostly foam and wet cappuccinos are made with more milk than foam.

Crema: The tan foam formed on the surface of the espresso during the brewing process. The crema makes a "cap" which helps retain the aroma and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew.

Espresso: (Not expresso). A method of quickly extracting the heart of coffee flavor, under pressure, from specially roasted, finely ground Arabica beans. 1.5 oz of espresso is known as a "shot" and serves as the basis of most coffee house drinks.

Flavor: The combination of the aroma and the taste that the coffee impresses in the mouth. Terms relating to flavor are nutty, caramelly, earthy, spicy, fruity, smoky, musty, rich, grassy, chocolaty, neutral, sweet, and winey.

French or Italian roast: A style of roasting coffee beans that leaves them very dark brown.

Froth/foam: The term given to milk which has been made thick and foamy by aerating it with hot steam. Creating a "whirlpool" effect in the frothing pitcher actually changes the chemistry of the milk, and enables it to blend with espresso to make a drink called a latte.

Latte: Espresso with steamed milk, topped with foam. It can contain a flavored syrup and be topped with a layer of froth.

Roasts: Varietals or blends roasted to specific color, such as Full City Roast, or French Roast.

Varietals: A single bean type from a country, region or estate, such as Guatemala Antigua, Costa Rica Tarrazu and Colombian Supremo. These coffees are also called origin coffees.