Coffee Vocabulary

Espresso: An Italian method of brewing coffee using pressure and heat, measuring 1 to 1 1/2 ounces.

Crema: The dense, chestnut colored froth that tops genuine espresso.

Ristretto: Espresso cut "short" ( to an ounce) to boost intensity.

Doppio: A double espresso; no more than three ounces; served in rounded six-ounce cup

Double: Double the espresso, not double the size.

Americano: Double shot of espresso diluted by four or five ounces of water.

Macchiato: A single or double espresso stained with a teaspoon of foamed milk served in a 4 ounce cup.

Cappuccino: Typically one-third espresso, one-third steamed milk, one-third foamed milk.

Classic Cappuccino: Espresso shot topped with foamed milk.

Caffé latte: Double espresso in steamed milk.

Caffé mocha: Espresso shot mixed with chocolate syrup and steamed milk.

Breve: A caffé latte made with half and half instead of milk.

Café au lait: Equal amounts of strong filtered coffee and heated milk often served in large cups that resemble bowls and typically consumed with rolls or pastry at breakfast

Steamer: A steamed milk drink made with flavored syrups.

Short: An 8-ounce drink

Tall: a 12-ounce drink

Grande: A 16-ounce drink

Skinny: A coffee drink made with skim milk; ie. a skinny Café au Lait

Acidity: A sharp, pleasing piquant quality that points up coffee's flavor and gives it sharp, verve, liveliness in the cup. Acidity may be medium, light, low or lacking in the cup. Acidity is a characteristic of high grown coffee.

Aroma: Refers to the odor of the prepared coffee beverage. It may be lacking, faint, delicate, moderate, strong, or fragrant. It is a distinctive characteristic.

Bitter: A harsh, unpleasant taste selected on the back of the tongue. Found in over-extracted brews as well as over-roasted coffees.

Body: The tactile impression of weight and texture in the mouth. Coffees may be watery, thin, slight, light, medium, full, heavy, thick, or even syrupy in body, as well as buttery, oily, rich, smooth, chewy, etc., in texture. Easiest to detect in full-strength coffee.

Rich: Indicates depth and complexity of flavor and full body.

Spicy: Said of fine aroma or flavor suggestive of spices.

Stale: Roasted coffee that has faded in quality after excessive exposure to air. Aroma of stale coffee changes from flat to rancid and finally to cocoa-like; the flavor of stale coffee changes from bitter to rancid and tastes cardboardy.

Strong: Term used to indicate intensity of either defects or virtues (strong-flavored, strong-sour taste).

Sweet: Said of a smooth, palatable coffee free from taints or harshness. Also soft.

Thin: Said of coffees with watery body and lacking flavor; typical of low-grown coffee.

Winy: Sometimes used to indicate thick body and mellow quality, but also used to denote a sappy, vinous acidity. Characteristic of certain fine coffees.