You went to the gourmet coffee shop and when you asked for a recommendation a lot of terms were thrown at you. Here
| Term | Definition |
| Acidity | A high acid coffee can be compared to a dry wine. The sharp sensation at the edges of your tongue with plenty of acid. The darker the roast, the lower the acid; but there are some varietal beans which have more natural acid, or "winy-ness", than others. |
| Body | The sensation of heaviness on the tongue describes full body in a coffee. Body is diminished by adding milk to coffee; therefore, if you prefer your coffee black, you can enjoy those with a light or a medium body. |
| Flavor | Describing flavor is difficult in the term itself is quite subjective. Balance is the characteristic that yields the best flavor: it is the sensation of harmony between the acidity, the body, and the regional nuances. No one overpowers the other; rather, there is a pleasurable complexity to the best tasting coffees. |
| Strength | Refers to the extraction of coffee, in other words, the "thickness" of the brewed beverage. Some people perceive dark roasts, such as French Roast and Fireside Blend, or big bodied coffees like Sumatra or Kenya AA to be "stronger." |
| Term | Definition |
| Americano | Espresso diluted with hot water. |
| Breve | Latte with Half-n-Half instead of milk |
| Dry | Cappuccino with frothed milk only |
| Double | Double shot of espresso |
| Foamless | Latte with steamed milk, no froth |
| Grande | Extra large in a 16 ounce cup |
| Harmless | Latte using decaffeinated espresso |
| Latte | Standard Latte in an 8 ounce cup. In Italy, If you order a 'latte' you will be served a glass of milk. |
| Short | Small Latte in a 5 ounce cup |
| Skinny | Latte made with non-fat milk |
| Tall | Large latte in a 12 ounce cup |
| Two | Latte made with 2 % milk. |
| Wet | Cappuccino with steamed and frothed milk. |
Page created by: Mark@TheCoffeePlace.Com
Changes last made on: Feb 1, 2000
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