Your Coffee-Tasting Glossary: Common Coffee Terminology
Whether you consider yourself a budding coffee connoisseur or simply want to understand what you’re tasting, learning the language of coffee is a great place to start.
At Merlo, we believe coffee tasting is more than just a daily ritual, it's a sensory experience that brings people together. That’s why we’ve created this coffee-tasting glossary to help you navigate the complex world of coffee flavours and develop your palate like a pro.
Quick Reference Guide: Coffee Flavour Terms
Jump straight to a flavour term you’re curious about:
- Bitter
- Burnt
- Caramel
- Clean Cup
- Complex
- Earthy
- Flat
- Fruity
- Grassy
- Green
- Mellow
- Mild
- Musty
- Soft
- Spicy
- Stinky
- Sweet
- Thin
- Woody
Use this glossary to help describe what you’re tasting, identify the flavours you love, and avoid the ones you don’t so every cup is just right
Glossary of Coffee Tasting Terms
Bitter
Often confused with acidity, bitterness refers to a harsh or unpleasant taste that lingers on the palate. It can result from over-extraction during brewing or from using low-grade beans. While some bitterness can add depth, excessive bitterness usually detracts from the overall enjoyment of the coffee.
Burnt
Flavours resembling burnt toast or charcoal typically signal over-roasting. While some enjoy a smoky edge, a burnt taste often overpowers the bean’s natural characteristics. A well-balanced roast should highlight the bean’s origin rather than mask it.
Caramel
Caramel notes offer a sweet, sugar-like richness. These flavours often develop during the roasting process when natural sugars in the bean caramelise. Caramel balances out bitterness and is commonly found in medium and dark roasts.
Clean Cup
A “clean cup” is free from defects, taints, or off-notes. It reflects high-quality beans, proper storage, and expert brewing. This clarity of flavour allows you to taste the bean’s true origin and complexity without interference.
Complex
A complex coffee contains multiple distinct flavours layered together, floral, fruity, spicy, etc. that evolve as you sip. Rather than being confusing, a complex cup invites exploration and nuance with every taste.
Earthy
An earthy flavour evokes the aroma of rich soil or damp earth. Common in wet-hulled coffees from regions like Indonesia, this note can lend depth and rustic character when well-balanced.
Flat
Flat coffee lacks depth and liveliness. It may taste dull or one-dimensional, often due to stale beans or improper storage. A flat cup is typically missing acidity, aroma, and aftertaste.
Fruity
Fruity coffees resemble the flavours of berries, citrus, or stone fruit. These notes are most prominent in lightly roasted, naturally processed beans and are often associated with African origins. Fruity profiles bring brightness and sweetness to the cup.
Grassy
Grassy flavours are reminiscent of freshly cut grass or green leaves. They can indicate the freshness of the beans or reflect specific growing conditions. These notes are more common in lighter roasts or underdeveloped coffees.
Green
Green flavours refer to unripe or raw fruit characteristics, often due to under-roasting or immature beans. This can result in a sour, astringent taste and is generally considered a defect.
Mellow
Mellow coffees are soft, smooth, and low in acidity. They’re easy-drinking with a gentle flavour profile, making them ideal for those who prefer a more relaxed cup.
Mild
Mild coffee has a light body and low to medium acidity. It’s approachable, balanced, and often preferred for morning brews or for those easing into specialty coffee.
Musty
Musty flavours resemble mildew or damp storage. This is typically undesirable and can stem from poor processing, over-fermentation, or improper storage during shipping. It’s often accompanied by a heavy, dull mouthfeel.
Soft
Soft coffee refers to a smooth texture with low acidity and delicate sweetness. It’s commonly described as gentle or easy-going, often paired with subtle notes like nuts, caramel, or light florals.
Spicy
Spicy notes may resemble cloves, cinnamon, nutmeg, or pepper. These flavours can enhance the complexity of a coffee and are often linked to beans from regions like Yemen or Ethiopia.
Stinky
A stinky cup will present sour, rotten, or fermented notes, usually from 'stinker' beans defective beans caused by over-fermentation. This creates an unpleasant drinking experience and is considered a quality issue.
Sweet
Sweetness in coffee may show up as sugary, syrupy, fruity, or nutty flavours. It balances acidity and bitterness, contributing to a smooth, pleasant cup. Well-grown and properly roasted beans tend to offer natural sweetness without the need for sugar.
Thin
Thin coffee lacks body and texture, often tasting watery or weak. This can result from using too little coffee, poor extraction, or stale beans. A thin cup misses the richness and mouthfeel expected in a balanced brew.
Woody
Woody flavours resemble dry wood, cedar, or even pencil shavings. They can occur in older beans or those exposed to too much oxygen. While subtle woodiness can add dimension, strong woody flavours usually signal age or poor storage.
Enhance Your Coffee-Tasting Experience with the Right Terminology
Understanding these common coffee terms can deepen your appreciation of every cup. As you expand your flavour vocabulary, you’ll find it easier to identify what you like (or don’t), helping you choose beans, roasts, and brewing methods that suit your taste. Whether you’re trying new blends or refining your favourite brew, this glossary can help you taste coffee with confidence.