Papery: Taste that coffee packed in paper bags or prepared in bad quality filter paper may acquire. In instant coffee can be the result of certain processing operations.

Peaberry: Coffees whose cherries produce one bean instead of two.

Portafilter: The cupped handle on an espresso machine that holds the ground coffee during the brewing process.

Quad: An espresso drink with four shots of coffee.

Rich: A term used when describing bouquet to denote intense perceptions of fragrance, aroma, and aftertaste.

Robusta: Fine and aromatic type of coffee with higher acidity and caffeine but low in flavor. Grown between sea level and 2,000 feet and processed using the dry method. Produced primarily in Africa and South East Asia. Robusta is cheap to process and used by commercial coffee companies as bases for instant coffee.

Solo: A single shot of espresso. See also: Doppio.

Sourness: An unpleasant flavor, which has a sharp, acidic taste. It is different from acidity, and sometimes associated with over-fermented coffee.

Spicy: Aroma and flavor suggestive of spices like cinnamon and clove e.g. Ethiopian and Guatemalan coffee.

Stale: Coffee that has been exposed to oxygen for too long. It becomes flat and has a cardboard taste.

Sweet: Smooth and palatable coffee that is free from defects and harsh flavors.

Syrupy: A thick, rich quality. When the coffee as a liquid seems to have a thicker mouth feel.

Thin: Related to under-brewing, resulting in coffee lacking acidity; also referred to as lifeless

Turkish Coffee: Avery strong coffee brewed from finely ground beans and spices, and boiled three times in a special container.

Varietal: A single or straight coffee from one region or country of origin.

Winy: A term used to describe snappy and acidy flavor, (such as Harrar), or thick syrupy body, (such as Sumatra). Flavors are reminiscent of fine, red wine. Kenya is one of the most notable.

A-B | C-K | L-O | P-Z