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Coffee has a language all its own. Some call it 'Javanese' - We don't give it a special name but is a language we speak fluently.

Acidity: The sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. Not to be confused with a sour, unpleasant taste characteristic.

Aged Coffee: Coffee held in a warehouse for several years in order to reduce acidity and increase body.

Americano: Shots of espresso that have been poured into a glass filled with hot water.

Arabica: A specific variety of coffee, considered to be the best. The majority of the world's commercial coffee, and nearly all specialty coffee is Arabica.

Aroma: This refers to the smell of brewed coffee. It is a sensation linked closely to flavor. Some key words relating to aroma are faint, delicate, moderate, strong and pungent. Some of the more subtle nuances are "floral" or "winy" characteristics.

Barista: A person who makes coffee drinks as a profession.

Bitter: A characteristic of over-extracted brews (too little coffee at too fine a grind) as well as over-roasted coffees, and those with various taste defects; it is a harsh, unpleasant tasted detected towards the back of the tongue. Dark roasts are intentionally bitter.

Blade Grinder: A type of grinder that uses a spinning blade to 'chop' coffee beans into smaller particles for brewing.

Bland: The pale flavor often found in low grown robusta coffees. Also caused by under extraction (too little coffee or too coarse a grind).

Blend: A mixture of two or more individual varieties of coffee.

Body: The tactile impression of the weight and consistency of coffee in the mouth. May range from thin to full to buttery or syrupy.

Bouquet: The fragrance, aroma, nose and aftertaste of brewed coffee.

Brackish: A taste fault giving the coffee brew a salty and alkaline sensation. The result of salts and alkaline inorganic material left after evaporation of water from the brew due to excessive heat after brewing.

Breve: Coffee drink made with ½ & ½ or cream.

Bright: Tangy acidity is often described as bright.

Briny: The salty sensation caused by excessive heat after brewing.

Burr Grinder: A type of grinder that uses two discs with opposing rough edges to 'tear' the coffee into smaller particles for brewing.

Buttery: A rich and oily flavor

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