Basic coffee terminology

If you're an avid coffee drinker, you should also be familiar with coffee terminology. These don't necessarily have to be academic terms. They can be everyday words and expressions used by baristas and coffee shop workers. Let's look at the most common ones.

Barista - is a person whose profession is making coffee.

Aroma Smell is more than just smell. It's more like taste. Pinch your nostrils and bite into a piece of apple pie. What do you smell? Now breathe freely and bite into the pie. Is the taste the same? The same applies to any food or drink we consume. If we didn't have a sense of smell, we wouldn't be able to fully appreciate the flavors of different foods and dishes. We'd only be able to taste whether they're bitter, sweet, salty, or sour. Smell gives them a whole bouquet of flavors.

Acidity – this is the sensation of coffee on the edges of our tongue and the back of our palate. This is not bitterness at all. It is the acidity that gives coffee its flavor, but if you brew it too long, it can turn into bitterness.

Density (the number of dissolved particles) - like wine, coffee has a density. For example, Colombian coffee has a low to medium density, while African and Asian coffees have a high density.

Taste - the combination of density, acidity and aroma of coffee creates its taste.

Saturation - This is the thickness of the drink. Coffee can be light, medium, or full-bodied.

Round shaped coffee Each coffee bean consists of two parts. There are also beans that consist of only one part. When coffee beans are sorted after harvest, rounded coffee beans are collected separately and sold as a separate type.