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

Acidity: 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.

Body: 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.

Burr 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.

Caffeine: 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.

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

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: 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 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

Latte: 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.

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

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