Coffee, in plain words
no jargon, every term, defined like a friend would
Acidity
The bright, lively snap in a cup, think citrus, green apple, berry. Good acidity tastes fresh, not sour.
Aftertaste
What lingers once you swallow. A long, sweet finish is the sign of a coffee made with care.
Affogato
A scoop of vanilla, a shot of espresso poured over. Two ingredients, zero arguments.
Agtron
A number that scores how dark a roast is. Lower number, darker roast, the roaster's way of being precise instead of saying medium-ish.
Altitude
How high up the coffee grew. Higher ground means slower-ripening cherries, denser beans, and usually a brighter cup.
Americano
Espresso lengthened with hot water. Same shot, gentler, a longer sit-down drink.
Anaerobic
Coffee fermented in sealed, oxygen-free tanks. The lock-in pushes wild, fruity, sometimes boozy flavors you cannot miss.
Arabica
The sweeter, more delicate of the two big coffee species, and what almost all specialty coffee is made from.
Aroma
What you smell before you sip. Half of taste is really smell, so slow down and breathe it in first.
Brews to match the words
three beans, three of these terms in your cup,
Coffee education, weekly
brew tips · tasting notes · class drops, no filler