Acidity: This is what gives coffee that sharp, lively pleasing flavor. Acidity may be high, medium, light in coffee. When it is low or lacking altogether in coffee, this leaves the coffee tasting flat and dull.
Altitude: Coffee grown at high altitudes (mountains) are lighter with a more delicately balanced flavor. Low altitudes (valleys) produce the full-bodied coffees.The higher altitude coffees are preferred by more coffee drinkers.
Aroma: The fragrance of coffee. Some regions because of soil, sun, rain produce a more aromatic cup.
Body: Coffee body may be thin, light, medium, full, heavy or in some cases syrupy in body. Richness in flavor has to do with the impression of weight and texture in the mouth from the body.
Bright: Refers to the brisk, high-level of acidity present in the cup.The proper amount can give the coffee a atitude.
Earthy: Suggest a slight, sully yet smooth taste.
Full City: A very common roast where the oils are just starting to break on the surface of the coffee bean.
Pungency: Strong, full-flavor. A pleasing bite you’ll find stimulating to your senses.
Rich: Full and mellow in flavor. Terms used to indicate depth and complexity of flavor.
Spicy: Strong aroma and flavor giving a zest to the coffee.
Tangy: A sharp, distinctive, often lingering flavor.
Wild: An exciting flavor with new sensations for your mouth to experience and savor.
Winey: Denotes an exhilarating vinous acidity. Also may indicate a thick body and mellow quality.
Bar: Is the pressure rating used with pump driven espresso machines. A good espresso machine needs to produce 9 BAR of pressure consistently.
Barista: The Italian name for the person that runs the espresso machine. Someone who is proficient at brewing espresso.
Burr Grinder: Considered the best type of grinder for the coffee bean. The grinder uses one stantinary disk and one moving disk. The coffee bean is sliced into very fine particles with minimum (friction) heat.
Cafe Latte: A espresso based drink combined with steamed milk. Flavors can be added for flavored lattes.
Cappuccino: Called the drink of thirds. One third espresso, one third steamed milk, and one third frothed milk.
Crema: The sign for the purest of a properly brewed shot of espresso. It contains the emulsified oils and forms a golden brown layer of foam on top of the espresso.
Demitasse: The small cup that holds the shot of espresso. Normally 3 oz or less in size.
Double Basket: Refers to the most common filter basket used with espresso machines. Holds the bed of very fine grounds. Has very fine holes that allows the coffee to seep through.
Espresso Beans: Is this interesting article on these beans
Extraction: Forcing water from espresso machine boiler through ground coffee. The hot water and pressure extract the flavors and oils.
Knockbox: A box with a bar across it that you knock to help get out the spent coffee ground puck from the filter.
Puck: Describes the bed of coffee grounds after they have been used to make a shot of espresso. Pressure forces the water out of it at the end of brew to form a dry spent puck.
Ristretto: For a ristretto you use the same amount of grounds and brewwing time but less water. Rich beverage with intense flavors.
Semi-Auto: Is a espresso machine that controls the pressure and brewing temperature. The operator controls the brewing time.
Super Automatic: A espresso machine that controls it all. The grind, tamp, brew time, brew temp, and puck ejection with one push of a button.
For more information on espresso machines see this review.
Tamp: Pressing and compacting the losse ground coffee. Each espresso machine requires it’s own tamping pressure.
Learn more about the Best Coffee Bean Varieties
Another great article on Storing Coffee Beans