A to Z of coffee terminology. Part one We know the whole coffee world can be a bit confusing to start with (anyone else feel the pressure when ordering a coffee?!) and nothing is more mind boggling than the coffee terminology. However fear not, we’ve put together a quick A-Z on the most commonly used coffee-lingo out there and exactly what they mean, so you can feel a bit more “in-the-know”. A ACIDITY Acidity is referred to in differed ways in coffee, such as a brightness, a tartness or a liveliness that carries the high notes of a flavour. B BODY The perceived thickness, richness, or viscosity of brewed coffee. A full-bodied coffee is one with a heavy mouthfeel. C CHERRY The fruit of the coffee tree. Each cherry contains two coffee beans or one peaberry. D DARK ROAST Coffee beans roasted to a medium-dark colour and beyond; coffee oils appear on the surface of the beans and varietal flavours are muted. E EARTHINESS A taste characteristic found primarily in coffees from Sumatra and Sulawesi in which wet coffee has come into contact with earth during drying. F FINISH The sensory experience of coffee just as it is swallowed. G GROUP Located at the front of most espresso machines where the portafilter and filter sit. H HIGH-GROWN Arabica coffee grown at altitudes of 3,000 feet and beyond is usually superior in taste quality to coffee grown downslope and is known as ‘high grown’. I ITALIAN ROAST Coffee is generally roasted dark brown in colour and is rich and bittersweet in flavour L LATTE ART Gone are the days when a simple heart will do on a cappuccino or flat white. Today there are even international latte art competitions for our most creative baristas. M MONSOONED COFFEE Dry-processed, single-origin coffee from India deliberately exposed to monsoon winds in order to increase body and reduce acidity. N NATURAL COFFEE This refers to the oldest method of coffee processing when the whole cherry is left on tables to dry naturally in the sun. O ORGANIC COFFEE Coffee that has been certified by a third-party agency as having been grown and processed without the use of pesticides, herbicides, or similar chemicals. P PEABERRY A small, round bean formed when only one seed, rather than the usual two, develops at the heart of the coffee fruit. Q QUAKERS Defective coffee beans that fail to roast properly, remaining pale in colour. R ROBUSTA One of two primary coffee beans in the world (the other one is Arabica) which is grown mainly in Indonesia and Africa and has a stronger flavour and twice the caffeine content of Arabica. S SPECIALITY COFFEE Speciality coffee is distinguished by the quality of its raw material and represents 10% of all coffee grown worldwide. T TERROIR denotes the influence of geography, geology, and climate on the unique taste qualities of a coffee. V VARIETAL A term to describe a single predominant botanical variety of coffee tree, such as var. bourbon or var. typica. Often incorrectly used in the coffee world as denoting origin. W WASHED COFFEE A process that removes the skin and pulp from the bean while the coffee fruit is still fresh. Most of the world’s coffees are processed in this manner. X X FACTOR! This is what you hope to have in order to set your coffee shop apart from everyone else. Y YIELD An extraction yield measured as a percentage can be an indicator of acidity and bitterness in coffees. Z ZAMBIA Often overlooked by the speciality coffee market, Zambia produces around 10,000 bags of excellent, bright floral coffee a year.