Coffee Tasting Glossary

How to Use This Glossary

Coffee has developed a rich and sometimes bewildering vocabulary of tasting terms — borrowed from wine, perfumery, food science, and sensory analysis, then remixed by decades of barista competitions and specialty coffee culture. This glossary collects the most important terms, defines them clearly, and places them in context. It is organised to serve both newcomers approaching a cupping table for the first time and experienced drinkers who want to sharpen their descriptive precision.

The SCA Flavor Wheel and WCR Lexicon

Two foundational reference tools govern the language of professional coffee tasting.

The SCA Coffee Tasters Flavor Wheel, first published in 1995 and comprehensively updated in 2016 in collaboration with World Coffee Research (WCR), is a circular visual map of coffee’s flavour space. It organises descriptors from the centre outward — starting with broad categories (fruity, floral, nutty, sweet, spicy, roasted, green/vegetative, sour/fermented, other) and moving outward to increasingly specific descriptors (from “fruity” → “berry” → “blackberry”). The wheel does not assign value judgments; it maps the flavour territory.

The WCR Sensory Lexicon is the scientific companion to the wheel. For each term, it provides a formal definition, a primary reference standard (a physical product you can smell or taste to calibrate your perception), and an intensity scale. For example, “floral” is calibrated against Tazo Passion herbal tea; “tobacco” against Camel cigarettes. These physical anchors allow cuppers across different countries and cultures to use shared language with consistent meaning — a genuine achievement in applied sensory science.

The Glossary

Acidity

The perception of bright, tart, or sharp flavour notes caused by organic acids in the coffee — primarily citric, malic, acetic, lactic, and phosphoric acids. In specialty coffee, acidity is a positive attribute when balanced by sweetness and body. It is described in terms of its character (citric, malic, acetic) and intensity (delicate, moderate, pronounced). Distinguished from sourness, which indicates under-extraction or defect. See also: Brightness, Sourness.

Aftertaste

The flavours and sensations that persist in the mouth after swallowing or expectorating the coffee. A long, pleasant aftertaste is considered a mark of quality and complexity. Aftertaste can differ significantly from the primary flavour — a coffee with a caramel entry might finish with dark chocolate or dried fruit. Also called finish.

Aroma

The volatile aromatic compounds perceived through the nose when smelling dry grounds or liquid coffee. Aroma is evaluated in two phases during formal cupping: the dry fragrance (grounds before adding water) and the wet aroma (coffee surface immediately after adding water, or after breaking the crust). Aroma accounts for a significant portion of what we perceive as “flavour,” which is technically a combination of taste and smell.

Astringency

A drying, puckering, or rough sensation in the mouth caused by tannins and other polyphenols binding to salivary proteins. Low levels of astringency add texture and structure; high levels read as a defect. Common in over-extracted coffees, certain Robusta-heavy blends, or coffees with high chlorogenic acid content. Related to tannins.

Balance

The degree to which a coffee’s various attributes — acidity, sweetness, body, bitterness — are integrated without any single element dominating in an unpleasant way. A “balanced” coffee is not necessarily a complex one; it simply has no jarring excesses. Balance is sometimes used as a compliment (“beautifully balanced”) and sometimes as a gentle criticism (“balanced but not particularly exciting”).

Bitterness

A basic taste — one of the five primary tastes — perceived on the palate, caused primarily by caffeine, chlorogenic acids, and their breakdown products. Moderate bitterness is a natural and desirable component of coffee’s flavour profile. Excessive bitterness (from over-extraction, dark roasting, or poor-quality beans) is a defect. Often confused with astringency, which is a tactile sensation rather than a taste.

Body

The physical weight, thickness, or viscosity of the coffee as perceived in the mouth. A “full-bodied” coffee feels substantial and coating; a “light-bodied” coffee feels thin and watery. Body is influenced by the presence of oils, proteins, and insoluble solids in the brew. French press and espresso typically have more body than paper-filtered pour-overs; Robusta adds body; brewing ratio and extraction yield both affect body.

Bold

A descriptor for coffees with strong, assertive flavour presence — high intensity of roast character, body, or overall impact. Often applied to dark-roasted blends or espresso. Not inherently positive or negative; a bold coffee may be well-crafted or simply overpowering.

Bouquet

An older, wine-derived term for the full aromatic profile of a coffee, encompassing both fragrance (dry grounds) and aroma (brewed). Less commonly used in modern specialty coffee vocabulary, which tends to separate fragrance and aroma into distinct evaluation categories.

Brightness

Refers to the positive, lively quality of a well-integrated acidity — the characteristic that makes a coffee feel alive, fresh, and vibrant on the palate. Brightness implies that the acidity is pleasant, balanced by sweetness, and contributes to the overall complexity of the cup. Not to be confused with sourness (which is unpleasant) or sharpness (which implies harshness).

Buttery

A descriptor for a smooth, rich, creamy mouthfeel reminiscent of butter. Often used for coffees with high lipid content, low acidity, and a thick body — common in certain natural-processed Brazilians and Sumatran coffees. May also describe a specific flavour note (buttered toast, cultured butter) in addition to a textural quality.

Chocolatey

One of the most commonly applied flavour descriptors in coffee — referring to notes reminiscent of cocoa, dark chocolate, milk chocolate, or chocolate syrup. Chocolatey notes are common in medium to dark roasts from Brazil, Colombia, and Central America. The WCR Lexicon distinguishes between “cocoa” (bitter, dark, roasty) and “chocolate” (sweeter, milkier).

Clean Cup

In SCA cupping protocol, “clean cup” refers to the absence of any defect flavours — nothing fermented, mouldy, phenolic, rubbery, or foreign in character. A clean cup is the baseline prerequisite for evaluating positive attributes. The term is also used more broadly to describe a coffee whose flavours are precise, transparent, and uncluttered — typically a characteristic of washed-process coffees.

Complexity

The range and depth of flavour attributes present in a coffee, and how they interact and evolve over time. A complex coffee reveals different notes at different temperatures, in different phases of the sip, and in the aftertaste. Complexity is related to but distinct from quality — a simple coffee can be well-executed; a complex one might be interesting but unbalanced.

Creamy

A textural descriptor for coffees with a smooth, rich, dairy-like mouthfeel. Distinct from “thick” or “heavy,” which describe viscosity; creamy implies a particular smoothness and roundness. Common in milk-based drinks, naturally processed coffees, and low-acidity Sumatran lots.

Delicate

Describes a coffee with subtle, refined flavour attributes at low intensity — often a compliment for light-roasted high-altitude coffees where the goal is precision rather than power. A delicate coffee requires attention to appreciate; it does not announce itself.

Earthy

A broad flavour descriptor encompassing soil, forest floor, mushroom, and root vegetable notes. In small amounts, earthiness adds terroir character; in excess, it reads as a defect associated with mould or poor processing. Sumatran coffees processed using the wet-hulling (Giling Basah) method are well-known for their distinctive earthy character.

Fermented

Describes flavours and aromas associated with fermentation processes — ranging from pleasant (winey, fruity, complex) to defective (vinegary, putrid, alcoholic excess). The line between intentional fermentation character (a valued quality in many natural and anaerobic coffees) and fermentation defect is defined by intensity and balance. The WCR Lexicon uses “over-ripe/fermented” for the defect end of the spectrum.

Finish

See Aftertaste. The term “finish” is increasingly preferred in specialty coffee for its parallel with wine vocabulary and its implication of a process — the way flavours evolve and conclude after swallowing — rather than simply what is left behind.

Floral

A broad category describing aromatic notes reminiscent of flowers — jasmine, rose, orange blossom, lavender, chamomile, elderflower. Floral notes are most common in light-roasted, washed Ethiopian coffees and in Gesha variety from any origin. They are among the most volatile aromatics in coffee and the first to be lost through age, dark roasting, or poor storage.

Fragrance

The aromas detected when smelling dry, unbrewed coffee grounds. Evaluated separately from wet aroma in formal cupping. Fragrance is often the first indication of a coffee’s quality potential and primary flavour profile.

Fruit-Forward

A casual but widely used descriptor for coffees in which fruit-like flavour notes (citrus, berry, stone fruit, tropical fruit) are the dominant or most prominent element of the cup. Common in light-roasted, naturally processed, or high-altitude washed coffees. Fruit-forward coffees are often polarising — sought after by specialty enthusiasts, unfamiliar to those expecting classic roasty coffee character.

Green/Vegetal

A flavour category describing raw, plant-like notes — fresh-cut grass, green pepper, snap peas, peas, or spinach. In small amounts, green notes can add freshness; in excess, they indicate under-developed roasting, un-ripe cherry, or poor processing. A common defect in light-roasted coffees that did not spend enough time in the Maillard phase.

Herbal

Flavour notes reminiscent of dried or fresh herbs — thyme, mint, sage, oregano, chamomile. More savoury and botanical than “floral,” though they share plant-derived aromatic origins. Herbal notes appear in certain Sumatran and Ethiopian coffees, and can be a positive complexity element or a signal of vegetal development defect depending on intensity.

Mouthfeel

The physical sensation of the liquid in the mouth — encompassing texture, viscosity, temperature perception, and tactile qualities like smoothness, grittiness, silkiness, or astringency. Mouthfeel is a broader category than body; body describes weight, while mouthfeel describes the full tactile experience.

Nutty

A flavour descriptor encompassing notes of roasted nuts — almond, hazelnut, walnut, peanut, cashew. Nutty notes typically develop during the Maillard reaction in roasting and are common in medium-roasted Central American and Brazilian coffees. The WCR Lexicon distinguishes between specific nuts, since almond and hazelnut register quite differently on the palate.

Retronasal

The process of smelling aromatic compounds from inside the mouth — through the passage from the back of the mouth to the olfactory receptors — rather than through the nostrils directly. Most of what we experience as “flavour” is actually retronasal aroma. This is why coffee (and all food) tastes bland when you have a blocked nose. Developing retronasal sensitivity is a key skill in flavour training.

Roasty

A broad descriptor for flavours derived from the roasting process itself — dark caramel, tobacco, dark chocolate, smoke, tar, or ash. Distinct from the origin flavours of the green bean, roasty notes increase with roast development and dominate at dark roast levels. A touch of roasty character adds richness; excess roasty character obscures origin.

Smoky

A specific subset of roasty character, associated with wood smoke, campfire, or charred notes. Common in very dark roasts, particularly Italian-style espresso blends, and in certain Sumatran coffees processed using traditional methods. In small amounts, smoky can read as complexity; in excess, it indicates scorching or over-roasting.

Sourness

A basic taste associated with high acid concentration, experienced as sharp, unpleasant tartness. In coffee, sourness is typically a defect — the result of under-extraction (where acids pull out before balancing sweetness), fermentation defects, or un-ripe cherry. Distinct from acidity, which is a positive quality. The line between the two is largely one of balance and whether the acidity is supported by sweetness and body.

Sweetness

One of the five basic tastes, and in coffee a fundamental quality attribute. Green coffee contains sugars (sucrose primarily) that caramelise and transform during roasting, producing a range of sweet impressions — from brown sugar and caramel to fruit sugars and honey. Sweetness is a key counterbalance to both acidity and bitterness. High-quality coffees are almost always perceived as sweet; defective or poorly extracted coffees often taste flat or harsh without sweetness.

Syrupy

A textural descriptor for a thick, viscous, smooth mouthfeel reminiscent of simple syrup or honey. Used to describe body that is not just heavy but also smooth and coating. Common in naturally processed coffees with high residual sugar and in well-extracted espresso.

Tannins

A class of polyphenolic compounds that bind to proteins in saliva, producing a drying, puckering sensation. In coffee, tannins contribute to astringency and overall mouthfeel. They are distinct from bitterness (a taste) — tannins are a tactile sensation. Over-extraction and low-quality Robusta content tend to increase perceived tannins.

Terroir

Borrowed from wine and agriculture, terroir describes the environmental complex — soil, altitude, climate, aspect, microbiome — that gives a coffee from a specific place its distinctive character. Terroir is why an Ethiopian Yirgacheffe and a Guatemalan Antigua taste different even when processed identically and roasted to the same level. In specialty coffee, terroir is a central value proposition: the idea that place matters and that good sourcing should make place audible in the cup.

Winey

A flavour descriptor for notes reminiscent of red wine — often including fermented fruit, dried fruit, grape, or slight acetic character. Common in naturally processed coffees from Ethiopia and Yemen. Winey can describe both a pleasant complexity (a rich, full natural coffee) and the early stages of fermentation defect depending on intensity and balance.

Using This Vocabulary at the Cupping Table

Sensory vocabulary is a tool for communication, not a performance. The goal is not to produce the most florid or technical description but to precisely convey what you are tasting to another person — to create shared understanding across different palates. The terms in this glossary become useful only through practice: taste the physical reference standards from the WCR Lexicon, cup the same coffee multiple times at different temperatures, and compare notes with other cuppers. Over time, the vocabulary stops feeling like language and starts feeling like perception — the moment you can reliably detect and name “malic acidity” or “retronasal jasmine” is the moment the wheel becomes a window rather than a map.