Below you can find some of the most used words in the coffee world
The fragrance inhaled by sniffing coffee can be described as ranging from
sweetly floral (jasmine) to sweetly spicy (orange).
Have you ever referred to a cup of coffee as "strong"? Most people
describe acidic or a smoky flavored coffee that way. Coffee acidity describes
a pleasantly sharp, "snappy" and lively quality that is considered
a positive attribute. Relative terms used to describe acidity are mellow,
soft, flat, dead, delicate, bland, and rough.
The "mouth-feel" in terms of weight and texture. These
terms are best described as syrupy, harsh, lifeless, thin, heavy, medium,
muddy, and of course, full.
Blend: Mixing two or more varieties of roasted coffee or different roasts (light or dark) to produce a balanced, pleasing taste. Many shops feature a "house" blend.
mill: The preferred tool for grinding coffee. A grinder's burrs
are two corrugated steel cylindrical plates with cutting edges. Adjustable,
they slice or shave the beans to a consistent grind.
leche: Espresso with enough steamed
milk to fill an 8 ounce cup.
panna: Espresso served topped with
a dollop of whipped cream.
The drug found in coffee. Caffeine is a bitter white alkaloid, used in medicine
chiefly as a mild stimulant and to treat certain types of headaches.
lait: French style coffee made by
simultaneously pouring coffee and boiled milk into a cup.
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
Espresso "corrected" by adding grappa, cognac, or liqueur.
Espresso combined with 1 ounce of heavy cream.
freddo: Chilled espresso and ice served in a tall glass.
Espresso with steamed milk, topped with foamed milk.
The same as an Americano.
macchiato: Espresso marked with 1 to 2 tablespoons of foamed milk.
(Macchiato means "marked" in Italian.)
mocha: Espresso, chocolate syrup, and steamed milk, topped with
whipped cream and cocoa powder.
"Concentrated" espresso: the same amount of coffee is used to make
a small cup that is normally used in making a traditional large cup.
Espresso, steamed milk and frothed milk in equal proportions. The frothy "cap"
may be garnished with sprinkled chocolate or cocoa, cinnamon, vanilla powder
or sugar crystals.
chiaro: A lighter cappuccino made with less espresso than the traditional
scuro: Dark cappuccino made with more espresso than the traditional
granita: Frozen, shaved ice made from milk, sugar, and espresso.
no fun: Caffè latte made with nonfat milk and decaf espresso. (Why
tall skinny: Double espresso and steamed nonfat milk.
A method of quickly extracting the heart of coffee flavor, under pressure,
from specially roasted, finely ground Arabica beans. 1-1/2 ounces of Espresso
is known as a "shot" and serves as the basis of many delicious coffee
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.
or Italian roast: A style of roasting coffee beans that leaves
them very dark brown.
The term given to milk which has been made thick and foamy by aerating
it with hot steam
A 16 ounce cup or glass of coffee, latte, or cappuccino.
Latte made with decaf espresso.
cappuccino: Double espresso in a 12 ounce glass with ice, cold
milk, and steamed milk foam.
espresso: Double espresso with ice served in an 8 to 10 ounce glass.
Coffee with steamed milk, usually in a 1 to 3 ratio. It can contain a flavored
syrup and be topped with a layer of froth.
A frothier latte or a milkier cappuccino.
macchiato: A glass of steamed
milk marked with espresso.
A cappuccino with steamed chocolate milk.
Caffè latte made with decaf espresso.
Varietals or blends roasted to a specific color, such as Full City Roast,
Continental Roast, and French Roast.
single: A single shot of espresso with the standard amount of milk
(for a latte) or water (for an Americano).
A shot of espresso; 1-1/2 to 2 ounces.
Latte made with 1 percent or nonfat milk
A single shot of espresso with extra milk (for a latte) or water (for an Americano),
served in a 10 to 12 ounce cup.
Thunder thighs: Double mochaccino made with whole chocolate milk and extra whipped cream.
Varietals: A single bean type from a country, region or estate, such as Guatemala Antigua, Costa Rica Tarrazu and Colombian Supremo.