The key word describing coffee's freshness and quality is
"fragrance" - which is released when the bean is
roasted and then again when it's ground.
When hot water hits the ground coffee, tasters refer to its
"aroma". Words used to describe the aroma
include "delicate", "moderate",
"fragrant" or "complex".
The word "acidity" refers to the pleasingly
crisp, sharp taste of coffee. Roasting eliminates some of the
coffee beans' acidity, so a light roasted coffee will contain the
highest amount and is said to have a lot of
Fancy coffee experts can discuss the "body" of
a coffee, the way it feels in the mouth. A full-bodied coffee
has a rich texture and heaviness on the tongue, with a taste that
lingers. Coffee lacking body is thin and watery. The exact
"flavour" each coffee bean has is influenced by
where it's grown the type of soil it's grown in, and the way the
beans are cultivated and picked. So now you know.