Coffee language can be confusing and, like wine, certain terms have different meanings to how we use them in day to day living. We’ve created a list of all the common words used in this site so that you can get a complete picture of the differences in our coffees.
Aroma: Quite simply, the smell.
Acidity: Often confused with sour or bitter expressions, acidity refers to how lively or tangy the upfront reaction is on your palatte. Acidity is not a dirty word! It is a sensation that is always current in coffee and In the same way a sparkling water activates certain sensations in your mouth, coffee with a high acidity will do the same. Low acidity refers to a mellow or smooth sensation.
Body: This refers to the weight or the thickness the coffee has in your mouth. The range of sensations are from light, thin, medium to full, rich, strong and sometimes syrupy. A good full-bodied coffee in a long black might suddenly wash out completely in a milk based drink because the elements that activate certain areas of your mouth are negated by the milk.
Flavours: Similar to wine, Coffee has its own unique set of flavours that come through. The standard reference is based on how they taste in a black coffee as flavours completely change when adding milk and since there is no standard for which milk is used in coffee, we must only refer to the flavours you can detect in the espresso or black coffees. The flavour descriptions are an overall impression that you get from tasting the coffee. Often there are certain flavours that hit you upfront which then shift into secondary flavours and aftertastes. When we say “Stone Fruits” we don’t mean your coffee is Peach-Flavoured, we simply mean it has hints or overtones of peaches and apricots whilst still tasting like coffee.