This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. The basics Flavor, acidity, and body are the three fundamental tasting terms. Flavor is the total impression of aroma, acidity and body. Acidity is the sharp, lively quality of all high-grown coffees. Acid is not the same as bitter or sour, and has nothing to do with objective pH factors.
Acidity is the brisk, snappy quality which makes coffee refreshing and palatecleansing.
Body is the tactile impression of the weight of the brewed beverage in the mouth. It may range from watery and thin, through light, medium and full, to buttery or even syrupy in the case of some Indonesian varieties. Other useful terms Aroma is the odor or fragrance of brewed coffee. Bouquet is a less frequently used term, and refers only to the smell of coffee grounds. Aroma is often distinctive and complex.