Before trying to talk to roasters who produce coffee it is important to understand their language or roasters’ coffee lingo so that communication is clear between both parties. It would be embarrassing for the roaster to talk about green coffee and the consumer to have no idea what they are saying. This lack of communication can result in the consumer ordering a product that is not what they actually wanted. A few of the more important terms and their meanings are discussed here to give the consumer a better grasp of the coffee roaster’s language.

Acidity: The acidity level of coffee varies by growing regions and growing methods. Coffee grown in higher elevations and in mineral rich soils tends to be more acidic than other coffees. The acid levels in coffee are what give coffee a dry, crisp, sweet-like finish. Too much acidity can cause the coffee to be tart with a sour aftertaste. The perfect level of acidity will give the coffee a subtle, floral taste that is somewhat sweet.

Coffee roasters often refer to the acidity in a variety of ways. They may say the coffee is lively, crisp, dry, sharp or vibrant. They don’t usually use the word acidic simply because it sounds like a bad thing.

Aroma: Simply put the aroma of coffee is how it smells. Coffee is enjoyed as much by the olfactory senses as it is by the taste. A person’s opinion of coffee is as much affected by the aroma as it is by the taste. Some people will want to taste coffee simply because of the way it smells.

Body: Body refers to how coffee feels in the mouth. This is dependent on the amount of oils in the coffee, which depends on where it was grown, processed, and roasted. Lighter bodied coffees have very little feeling in the mouth while medium-bodied coffee has a consistency similar to that of water. Full-bodied coffees leave a lingering coat on the tongue. Describing the body of coffee is often done using terms like full-flavored, thick, rich or heavy.

Finish: The finish is a term used to describe how coffee tastes after it is drunk. The finish, like the body, depends on the growing area and methods and varies from region to region. Like wine, a pleasant finish is desired in a good coffee. The finish is what lingers after the coffee is swallowed. It should be pleasant and smooth, not harsh and bitter.

Flavor: Flavor can’t be summed up in one or two words and is a highly opinionated term. It is a combination of body, finish and aroma and varies from person to person. Flavor is the general overall experience that embodies the coffee.

Knowing these coffee roasters terms makes it easier to discuss coffee with the pros when trying to order coffee from them. This knowledge can also be handy for those morning runs to the local coffee shop while waiting for the coffee to be made.

-Sharon Chapman

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One response so far

One Response to “Roasters’ Coffee”

1. # Marina Santorellion 28 Feb 2011 at 3:53 pm

   With my husband we have a small repair shop in Italy for coffee machines, milk forther, grinders and roasters. We developed a small roaster for domestic use.
   But as we are artisan, we would like to know more about the market to evaluate the potential of our idea and if we could find an industrial partner.
   Therefore, could you please be kind enough to tell us where we could find the annual sales figures of domestic roasters in the USA ?
   Thank you for your help
   We look forward to reading from you soon.
   Best regards

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