Aroma: Fragrance from a brewed coffee.  Words such as sweet, fruity and floral are often used to describe an aroma.

Balance: A descriptive term for a complex coffee that has no one element dominating others.

Barista: A professional who operates the espresso brewing equipment in a coffee house.

Espresso: A brewing method where hot pressurised water is forced through finely ground coffee to produce a concentrated full-flavored shot of coffee.

Body: The weight or thickness of the coffee in the mouth.  The body can range anywhere from thin and light to full and heavy.

Complexity: A descriptive term for depth and variety of flavors in a coffee.

Over-Extraction: This occurs when there has been too much contact between the coffee grounds and water and unpleasant components have been extracted from the coffee.  The result is a bitter tasting coffee.

Robusta: A lesser quality of variety of coffee that is usually blended as it lacks the flavor and body of the Arabica.  An inexpensive bean that is easy to cultivate yet accounts for less than 30% of the world's coffee production.

Single-origin: Coffee beans that originate from only one region.  Also referred to as varietal, pure or single-origin coffee.

Shot: a once ounce single serving of intense rich espresso coffee.  A single serving has 2 tablespoons of ground coffee.

Strictly Hard Bean (SHB): Arabica coffee beans grown at altitudes above 5,000 feet.

Under-extracted: This occurs when there has not been enough contact between the coffee grounds and water and not enough soluble flavorful and aromatic oils have been extracted.  The result is a weak and thin bodied beverage.

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