There are many terms and expressions in the coffee world that may be difficult to understand to the coffee novice. We have compiled a list of the most commonly used coffee terms for you.
A machine that roasts a given quantity at one time.
Bitter
It is a harsh, unpleasant taste detected towards the back of the tongue. This characteristic is of over-extracted brews and over-roasted coffees or those with various taste defects. Dark roasts are intentionally bitter.
Bland
The pale flavour often found in low grown Robusta coffees or in washed Arabica coffees such as Guatemalan Low Grown.
Blend
A mixture of two or more individual varieties of coffee.
Bodum
This is a trade name of a specific brand of French press/plunger pot. Though common usage, the name has become somewhat synonymous with the term French press pot. Also commonly called a Cafetiere. See French Press/plunger pot.
Body
The tactile impression of the weight and consistency of the coffee, associated with mouthfeel and texture. The feeling of coating the tongue, light, medium, or full, is the result of the amount of sediment or oil present in the coffee. The characteristic may range from thin to buttery and syrupy.
Bouquet
The fragrance, aroma, nose and aftertaste of brewed coffee.
Breve
Cappuccino made with light cream.
Bright
Tangy acidity is often described as bright.
Briny
The salty sensation caused by excessive heat after brewing.
