Acidity - A desirable characteristic in coffee; denotes sharpness and snap in certain coffees.

Bitterness - Sharp biting taste, not necessarily unpleasant, which can be affected by the degree of roast and brewing procedure.

Body - The mouth-feel of the beverage; can be strong but pleasant, ranging from full to light and thin.

Bouquet - The fragrance, aroma, nose, and taste of brewed coffee.

Fruity - Sweetly aromatic flavor, like citrus or berries.

Mild - Smooth taste; mellow.

Nutty - A nut-like flavor.

Sourness - An excessively sharp, biting, and unpleasant flavor such as vinegar; sometimes associated with over-fermented coffee.

Spicy - A flavor sensation similar to the taste of wood-spice (cinnamon bark) or clove.

Stale - Old tasting; usually caused by overexposure to oxygen and moisture.

Sweetness - A taste most often characterized by solutions of sucrose, which are commonly associated with fruit and chocolate.

Winey - Taste reminiscent of wine.

(Sources: The Coffee Cupper's Handbook by Ted Lingle and the International Coffee Organization.)

A short version with a few terms for you to peruse at your leisure... perhaps while drinking a cup of Good As Gold Coffee or a nice cool Ja'Mocha from Dr. Smoothie...

Americana - A delicious cup of dark roast continental coffee.

Americana Latte - A delicious dark roast continental coffee with just a touch of milk.

Arabica - A type of bean from which specialty coffee comes. Grown at high altitudes in tropical countries and generally are dark roasted and fuller flavored than other beans.

Aroma - The smell of the gasses released from brewed coffee.

Black Tea - The most widely consumed tea in the world, especially the USA where over 90% of tea used is this type. Processed by oxidation and fermentation.

Blended Tea - Various teas blended together. As many as 20 teas can be blended together to achieve a desired taste profile.

Barista - Person who makes espresso and specialty coffee drinks. A coffee bartender.

Body - The thickness of a coffee. It can range from thin to creamy.

Broken Orange Pekoe - A grade of dried tea. The larger the pieces the more valuable the tea.

Caf? Au Lait - Dense mixture of steamed and frothed milk is poured down the side of the cup containing a strong serving of rich espresso.

Caf? Mocha - A decadent rich hot chocolate mixed with a strong serving of espresso.

Cappuccino - Rich espresso combined with a small amount of steamed milk and then topped with a cloud of foamed milk. Most commonly made as 1/3 espresso, 1/3 steamed milk and 1/3 cappuccino foam. Normally, a steaming wand is used to heat and aerate, or froth the milk.

Chai Tea - An Indian Continental favorite made with black tea, spices and steamed milk.

Chocolate-Cocoa - A decadent rich hot chocolate whipped and capped with a thick layer of dense creamy froth.

Crema - The sweet tasting oily coating atop a properly brewed shot of espresso.

Cupping - A method used by coffee buyers to test coffee. The "cupper" will assess the beans for proper appearance then smells and tastes the brew.

Decaffeinated - Removal of caffeine while the beans are raw. Methylene chloride, ethyl acetate, swiss water and french water are the four methods used.

Double-Shot Espresso - A true double shot of espresso for those days when one shot is just not enough.

Double No Fun - A latte made with two shots of decaffeinated espresso and non-fat milk.

Double Tall Skinny - A 12 ounce latte made with non-fat milk and two shots of espresso.

Espresso - The finest quality, dark roast coffee, producing a strong, flavor-filled, traditional espresso coffee. Made by introducing very hot steamy water very quickly to a special grind that produces a rich product.It can be made from any type coffee that has been ground correctly. A perfect shot consists of the "heart" = the dark brown base, the "body" = the billowy middle of the shot, and the "crema" = the caramel colored foam on top. It's usually made a shot at a time, with a shot being about 1 ounce of water per 6 to 8 grams of ground beans.

Fannings - Smaller pieces of tea leaves than is graded for the broken orange pekoe.

Flavored Mocha - A choice of delicious flavored regular or decaffeinated gourmet coffee with a non-dairy creamer.

Flavored Mocha with Milk - A choice of delicious flavored regular or de-caffeinated gourmet coffee with a non-dairy creamer with creamy frothed milk .

Frothed Milk - Thick, velvety, foamy milk that's used before the foam and milk have had time to separate.

Gram - This is how tea is sold around the world. Two grams is the standard measure to make one cup of tea.

Grande - A 16 ounce drink.

Green Tea - Tea that has undergone minimal processing. Has a milder taste and is mostly popular in Japan and China.

Grind - The faster the brewing process the finer the grind. Espresso would be the finest grind.

Herbal Infusion - Tea that is manufactured with NO TEA LEAVES!!! It is made from tree bark, seeds, grasses, fruit peels, berries, and flowers. Contains no caffeine.

Latte - Espresso with steamed milk topped with foamed milk. Contains much more milk than a cappuccino. Toppings include nutmeg, cinnamon, chocolate syrup or flavored syrups.

Leaded - A drink with caffeine.

Long Shot - A shot of espresso made with more water than usual to produce a more diluted drink.

Lungo - Same as a long shot. ( In Italy)

Mochaccino - Frothed steamed milk, a serving of rich espresso and a decadent rich hot chocolate mixed to make the ultimate espresso drink.

Orange Pekoe - Large sized tea leaf that is essentially intact after drying and sifting.

Roasting - Converting the green beans to roasted beans in a conversion called pyrolosis at a temperature of 400 to 550 Fahrenheit.

Red Eye - A shot of espresso in a cup of American style coffee.

Ristretto - A shot of espresso made with less water than usual to produce a stronger brew. Also called a short shot.

Robusta - The type of coffee bean from which most mass-produced coffee comes. It's higher yielding, less expensive to produce, and not as flavorful as arabica beans. Robusta contains more caffeine than arabica.

Short - An 8 ounce drink.

Skinny - An espresso drink made with non-fat milk.

Split Shot - A shot of espresso made with half regular and half decaf.

Sweet Nothing - A decaffeinated latte made with non-fat milk and artificial sweetener.

Tall - A 12 ounce drink

Tannin - A prominent chemical in tea that creates it pungency and taste. Tannin is responsible for the "drying" effect in your mouth when consuming teas.

Tisane - The European term for herbal infusion.

Upside Down - A drink in which the steamed milk and/or milk foam is added to the cup and the espresso is poured last.

Unleaded - A drink without caffeine.