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How to Describe Coffee in Creative Writing: Tips and Examples

Describing coffee in creative writing can be a challenging task, but it is an essential skill for any writer who wants to create vivid and engaging scenes. Whether you are writing a novel, a short story, or a blog post, the ability to describe the aroma, taste, and texture of a cup of coffee can help you bring your scenes to life and captivate your readers.

One of the best ways to describe coffee is to focus on its aroma. The scent of freshly brewed coffee can be rich and complex, with notes of chocolate, caramel, nuts, and fruit. By using sensory language and vivid imagery, you can transport your readers to a cozy coffee shop or a bustling café and immerse them in the sights, sounds, and smells of your scene.

Another important aspect of describing coffee is its taste and texture. A cup of coffee can be smooth and creamy, with hints of sweetness and bitterness, or bold and robust, with a strong and intense flavor. By paying attention to the nuances of the coffee's taste and texture, you can create a sensory experience that will engage your readers and leave them craving a cup of joe.

Understanding Coffee

History and origin.

Coffee has a rich history dating back to the 15th century, when it was first discovered in Ethiopia. The legend goes that a goat herder noticed his goats becoming more energetic after consuming berries from a certain tree. He tried the berries himself and experienced a similar boost in energy. From there, the consumption of coffee spread throughout the Middle East and eventually to Europe and the Americas.

Types of Coffee

There are many different types of coffee, each with its own unique flavor and brewing method. Some popular types include:

• Espresso: A strong, concentrated coffee made by forcing hot water through finely ground coffee beans.
• Latte: A coffee drink made with espresso and steamed milk.
• Cappuccino: A coffee drink made with espresso, steamed milk, and foam.
• Americano: A coffee drink made by adding hot water to espresso.
• French press: A brewing method that involves steeping coarse coffee grounds in hot water and then pressing them through a mesh filter.

Coffee Economics

Coffee is an important crop for many developing countries, providing employment and income for millions of people. However, the coffee industry is also plagued by issues such as low prices for farmers and environmental concerns. Consumers can make a difference by choosing to buy fair trade coffee and supporting sustainable farming practices. In addition, coffee consumption has a significant impact on the global economy, with the coffee industry estimated to be worth billions of dollars annually.

Overall, coffee is a complex and fascinating subject with a rich history, diverse range of types, and important economic implications.

Describing Coffee

Coffee is a complex drink with a wide range of flavors, aromas, textures, and aftertastes. In creative writing, describing coffee can help create a vivid and sensory experience for the reader. Here are some tips on how to describe coffee in a creative and engaging way.

Taste and Aroma

The taste and aroma of coffee are perhaps the most important aspects of its flavor profile. Coffee can be described using a variety of adjectives and descriptive words, such as:

• Sour: a sharp, acidic taste
• Sweet: a sugary, caramel-like taste
• Bitter: a strong, pungent taste
• Fruity: a taste reminiscent of berries, citrus, or other fruit
• Nutty: a taste reminiscent of nuts, such as almonds or hazelnuts
• Caramelly: a sweet, caramel-like taste
• Chocolaty: a taste reminiscent of chocolate
• Citrus: a taste reminiscent of lemon, orange, or grapefruit

The aroma of coffee is also an important aspect of its flavor profile. Some common aroma descriptors for coffee include:

• Fragrant: a pleasant, sweet smell
• Floral: a smell reminiscent of flowers
• Resinous: a smell reminiscent of resin or pine
• Spicy: a smell reminiscent of spices, such as cinnamon or cloves
• Enzymatic: a smell resulting from the enzymatic breakdown of coffee compounds

Texture and Body

The texture and body of coffee refer to its physical properties in the mouth. Coffee can be described using a variety of adjectives and descriptive words, such as:

• Creamy: a smooth, velvety texture
• Thin: a watery, insubstantial texture
• Full-bodied: a rich, substantial texture
• Light-bodied: a thin, delicate texture

The aftertaste of coffee refers to the taste that lingers in the mouth after the coffee has been swallowed. Coffee can be described using a variety of adjectives and descriptive words, such as:

• Bitter: a strong, pungent aftertaste
• Sweet: a lingering, sugary aftertaste
• Salty: a taste reminiscent of salt
• Nutty: a lingering taste reminiscent of nuts, such as almonds or hazelnuts
• Fruity: a lingering taste reminiscent of berries, citrus, or other fruit

Roast Profile

The roast profile of coffee refers to the degree to which the coffee beans have been roasted. Coffee can be described using a variety of adjectives and descriptive words, such as:

• Light roast: a light brown color, with a mild flavor and acidity
• Medium roast: a medium brown color, with a balanced flavor and acidity
• Dark roast: a dark brown color, with a strong, bold flavor and low acidity

In conclusion, describing coffee in creative writing can help create a sensory experience for the reader. By using descriptive words and adjectives to describe the taste, aroma, texture, aftertaste, and roast profile of coffee, writers can create a vivid and engaging experience for their readers.

Coffee Experience

The perfect cup.

Describing the perfect cup of coffee is not an easy task. It can be different for every person, but there are some common characteristics that most people look for. A good cup of coffee should be warm, strong, and smooth. It should have a rich flavor that is not too bitter or too acidic. Some people prefer their coffee black, while others like to add milk and sugar. Caramel, chocolate, and hazelnut are also popular flavorings that can enhance the taste of coffee.

Coffee Shop Ambiance

The ambiance of a coffee shop can greatly affect the coffee experience. A welcoming and cozy atmosphere can make the coffee taste even better. The intoxicating scent of freshly brewed coffee can be enough to get someone in the door. Good coffee shops should have comfortable seating and a relaxing environment that encourages customers to stay and enjoy their coffee. A well-designed interior with natural lighting and plants can create a pleasant and calming environment.

Morning Ritual

For many people, coffee is an essential part of their morning ritual. The first sip of coffee in the morning can be a moment of pure bliss. It can provide the energy needed to start the day and can be a comforting routine that helps people transition from sleeping to being awake. Coffee is often paired with breakfast, and the combination of coffee and food can be a delightful experience.

In conclusion, describing the coffee experience can be a challenge, but it is worth it. The perfect cup of coffee, the ambiance of a coffee shop, and the morning ritual can all contribute to a memorable coffee experience. Whether it's a quick cup on the go or a leisurely morning at a coffee shop, coffee can be a source of comfort and enjoyment.

Coffee Language

When it comes to describing coffee, there are a variety of terms and phrases that can be used to convey its unique qualities and characteristics. From slang and nicknames to specific descriptors and the coffee flavor wheel, understanding the language of coffee can help you better appreciate and enjoy this beloved beverage.

Coffee Slang and Nicknames

Coffee has a rich history and culture, which has led to the development of a variety of slang terms and nicknames for the drink. Some common examples include:

• Jo: A shortened form of "java," which is another term for coffee.
• Mud: Referring to the thick and rich consistency of certain types of coffee.
• Starbucks: A popular coffee chain that has become synonymous with the drink itself.
• Cop: Another term for "cup of coffee."

Coffee Descriptors

When it comes to describing the taste and aroma of coffee, there are a variety of specific descriptors that can be used. These might include terms like:

• Bright: Referring to a coffee with a high level of acidity and a sharp, tangy flavor.
• Flowery: Describing a coffee with a delicate and floral aroma.
• Nutty: Referring to a coffee with a rich and nutty flavor, often with notes of almond or hazelnut.

By using these and other descriptors, coffee lovers can communicate more effectively about the unique qualities of their favorite brews.

Coffee Flavor Wheel

One useful tool for describing the taste and aroma of coffee is the coffee flavor wheel. This wheel breaks down the various flavors and aromas that can be found in coffee, including fruity, floral, nutty, and chocolatey notes. By using the flavor wheel, coffee drinkers can more accurately describe the specific qualities of their favorite brews, and better understand the nuances of different types of coffee.

Overall, the language of coffee is a rich and complex one, with a variety of terms and phrases that can be used to describe its unique qualities. By understanding this language, coffee lovers can better appreciate and enjoy the many different flavors and aromas that this beloved beverage has to offer.

Author's Perspective

When it comes to describing coffee in creative writing, the author's perspective is crucial. The way the author perceives coffee will influence the way they describe it to their readers. It is important for the author to have a clear understanding of their own taste preferences and to be able to articulate them in a way that is both descriptive and engaging.

From the author's perspective, coffee can be described in many different ways. Some authors may focus on the aroma of the coffee, describing it as rich, earthy, or floral. Others may focus on the taste, describing it as bold, smooth, or bitter. Still, others may focus on the experience of drinking coffee, describing it as comforting, energizing, or even addictive.

It is important for the author to be honest in their description of coffee. They should not exaggerate or make false claims about the taste or quality of the coffee. Instead, they should focus on describing the coffee in a way that is accurate and true to their own experience.

When it comes to describing coffee to a friend, the author's perspective may be different. They may use more casual language and focus on the aspects of the coffee that they think their friend will enjoy. They may also use analogies or comparisons to help their friend understand the taste or experience of the coffee.

If the author is describing coffee in a way that is incorrect or misleading, they may be perceived as being "wrong." It is important for the author to do their research and make sure they are accurately describing the coffee. If they are unsure about a particular aspect of the coffee, they should consult an expert or do more research before including it in their writing.

Questions and Resources

When it comes to describing coffee in creative writing, one might encounter various questions. Here are some of the most common questions that writers may have:

• What are some descriptive words to use when describing coffee?
• How can I describe the aroma of coffee?
• What are some creative ways to describe the taste of coffee?
• How can I describe the texture of coffee?

To answer these questions and more, there are several resources available. One such resource is the Coffee Taster's Flavor Wheel, which provides a visual representation of the various flavors and aromas that can be found in coffee. This can be a helpful tool for writers looking to accurately describe the taste and aroma of coffee.

Another useful resource is the Specialty Coffee Association's Coffee Taster's Flavor Wheel, which provides a more detailed breakdown of the various flavor components found in coffee. This can be especially helpful for writers looking to create more nuanced descriptions of coffee.

In addition to these resources, it can also be helpful to sample different types of coffee and take note of their unique flavors and aromas. This can provide writers with firsthand experience and inspiration for their writing.

Overall, by utilizing these resources and exploring the various questions that arise when describing coffee, writers can create rich and engaging descriptions that truly capture the essence of this beloved beverage.

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241 Flavorful Words to Describe Coffee (Plus Synonyms, Lingo, Slang)

By: Author Bryan Haines

Posted on Last updated: August 15, 2023

Categories Coffee Facts

Do you know many words to describe coffee? To help you up your game here is the largest collection of relevant descriptive words for coffee. They include the words for taste and aroma (Taster’s Flavor Wheel), coffee synonyms, 8 ways to describe coffee, and even words that rhyme with coffee. Plus lots of slang, nicknames, and coffee lingo.

Table of Contents

Words to Describe Coffee

If you’re like most people, your coffee vocabulary is limited to hot, rich, strong, bitter, and expensive. There’s nothing wrong with that, it served me well for many years too.

But when I started to learn about coffee, I wanted a way to describe the flavors and variety I was experiencing.

In this post, I’ll cover how to describe coffee . Including primary factors affecting flavor and aroma, coffee synonyms, 169 professional terms of coffee lingo, and 31 adjectives to describe coffee taste and aroma.

By the end of this post, you’ll be equipped to accurately describe any cup of coffee you taste. Why not bookmark this page to reference on your next visit to a cafe? 

Okay, let’s get started!

8 Primary Ways to Describe Coffee

Typically, coffee flavor is described in these eight categories.

• Acidity: Describes the acidity (liveliness and sharpness) of brewed coffee.
• Aftertaste: The remaining flavor in the mouth once coffee is swallowed.
• Aroma: This is the smell of brewed coffee. See more below – we include 63 words used to describe coffee aroma.
• Body: This is the actual feel of the brewed coffee in the mouth.
• Flavor: Describes the characteristics of taste. Below we share 28 words to describe coffee flavor.
• Fragrance: This differs from aroma in that fragrance describes the smell of the ground coffee before brewing.
• Region: The country and area where the beans were grown. Terroir (the soil and environment) directly affects coffee flavor characteristics.
• Roast: There are five types of roasts. They include white, light, medium, medium-dark, and dark. And they can be observed by visual, gustatory, and olfactory means. Learn more about different coffee roasts .

Some other words to describe coffee: bright, sharp, mellow, dry.

33 Coffee Synonyms

Looking for other ways to say coffee without saying coffee? Here’s our set of coffee nicknames and slang.

• double-double
• breakfast of champions
• brain juice
• liquid intelligence
• black juice
• burnt umber
• battery acid
• café
• café au lait
• café noir
• forty weight
• varnish remover

There are some fun nicknames there. Which was your favorite? I like java and brain juice.

Now let’s take a look at some words to describe the flavor of coffee.

169 Words to Describe Coffee (Coffee Flavor Wheel)

The following list was produced by SCA. See more here . And here’s how to use the Coffee Taster’s Flavor Wheel.

Here is the basic graphic showing the complexity of coffee flavor. They sell posters and charts of the wheel that you can put up in your cafe (or kitchen) to help you learn to describe your cup of coffee.

Thanks to the coffee wheel, you can now describe coffee better than just “ strong “.

For example, here are a couple of possibilities:

• Fruity with notes of lemon and blackberry
• Carmelly with notes of roasted almond and maple syrup
• Chocolaty aroma with notes of Vanilla-like Swiss, and dark chocolate

Doesn’t that sound better?

But as you’ll notice, not all descriptive coffee words make it sound delicious. There are actually more negative flavor and aroma words than positive ones.

You’ll find adjectives describing coffee like raw potato, barny, concrete, skunky, and soapy . Kind of a turn-off, right?

Imagine picking up a bag of coffee with these descriptions:

• Smoky aroma with notes of tarry and pipe tobacco.
• Bitter flavor with notes of caustic creosol.
• Woody with notes of wet cardboard.

Probably a deal-breaker at the coffee shop, right?

These descriptive terms give us some insight into where coffee critics find their harsh vocabulary for sub-par coffee.

Okay, now let’s move on to the full list of coffee descriptors.

28 Taste Adjectives of Coffee

There are four primary words to describe the taste of coffee:

And these can be divided into the following:

Sour Taste (6)

Sweet Taste (6)

Salt Taste (6)

Bitter Taste (6)

63 Words to Describe Coffee Aromas

Enzymatic Aromas (21)

• Coffee Blossom
• Cardamon Caraway
• Coriander Seeds
• Garden Peas

Sugar Browning (21)

• Roasted Peanuts
• Basmati Rice
• Roasted Hazelnut
• Roasted Almond
• Maple Syrup
• Dark Chocolate

Dry Distillation (21)

• Black Currant-like
• Pipe Tobacco

78 Descriptive Words Affecting Coffee Flavor

External Changes (13)

Fats Absorbing Odors

• Fresh Earth

External Changes / Aroma Taints (13)

Fats Absorbing Tastes

• Mineral Oil

Aroma Taints (13)

Improper Roasting

• Cereal-like
• Empyreumatic

Internal Changes (13)

Fats Changing Chemically

• Butyric Acid
• Leather-like
• Cooked Beef

Internal Changes / Taste Faults (13)

Acids Changing Chemically

• Coffee Pulp
• Butyl Phenol

Taste Faults (13)

Loss of Organic Material

• Wet Cardboard

31 Coffee Taste and Aroma Adjectives

Feeling overwhelmed with the complexity of the options above? Don’t worry. They are for professional coffee tasters. And it takes time to not only remember them but also apply them correctly to a coffee flavor.

Here are some great coffee adjectives to help you describe your next cup of coffee.

4 Taste Descriptors of Coffee

27 aroma descriptors of coffee.

Rhyming with Coffee

And just for fun, here are some words that rhyme (and almost rhyme) with coffee.

Words that Rhyme with Coffee

• Coffey, Coffie, Rafi, Gaddafi. Lots of surnames rhyme well with coffee.
• off he, toffee, toffy, Amalfi ( region in Italy)

Words that Almost Rhyme with Coffee

aussie, awfully, bobby, body, bonnie, bossy, choppy, cocky, copy, flossy, foggy, frosty, frothy, gauzy, glossy, groggy, haughty, hobby, hockey, holly, hottie, jockey, jolly, lobby, lofty, lossy, molly, mommy, mossy, naughty, offer, poppy, posse, potty, quasi, rocky, salty, saucy, sloppy, softly, softy, soggy, squashy, story, washy, biscotti, karate, mojave, kamikaze, paparazzi.

More reading: How many cups of coffee in a pound?

Planning a trip? Here’s how to order coffee in Spanish and Italian .

Have a word to add? I would love to hear how you describe coffee. Join me below!

• About the Author
• Latest Posts

Bryan Haines is a co-founder and writer on EnjoyJava – and is working to make it the best coffee blog in the world.

He is a travel blogger at Storyteller Travel and blogs about photography at Storyteller Tech . He is also co-founder of Storyteller Media , a company he started with his wife, Dena.

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Tuesday 27th of July 2021

I like my filter coffee nippy and mellow with a nutty kick, lol!

20 of the Best Words to Describe Coffee Like a Professional Taster

By: Author Hiuyan Lam

Posted on Last updated: October 20, 2023

Categories Vocabulary Boosters

If you start your day with coffee on a regular basis, then you know that it doesn’t taste the same everywhere you go. Whether you brew your own coffee, get it from a cafe on your way to work, or you get coffee from the breakroom at work, there are different words to describe coffee from each place.

Professional coffee tasters have an expansive coffee vocabulary, and experts have many words to describe this essential beverage; for this reason, we have decided to share some of these words with you.

These words to describe coffee will help you express your experience with coffee like a professional, so let’s take a look:

8 words to describe coffee aroma

  Coffee usually has a very noticeable aroma, and it is one of the first things that you will notice before tasting the coffee. Here are eight of the best words to describe coffee aroma:  

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6 words to describe coffee acidity

  When someone refers to the acidity of coffee, they aren’t going to tell you about its pH level. In the case of a professional, acidity refers to how the coffee feels and tastes on the tongue.   The acidity of coffee can be hard to define, but you can think of it as the way the coffee feels on your tongue or its sharpness. If you prefer, we can also discuss a coffee’s harmony.   Here are six of the best words to describe coffee acidity.  

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6 words to describe coffee body/taste

  The body of the coffee refers to the weight or thickness of the coffee on your tongue. The taste, on the other hand, refers to the flavor or the impression that the coffee leaves on your tongue.   You can take a sip and think about it for a second; you can have a look at these words to describe coffee body/taste to see which word best fits the brew that you have:  

25 of the Best Words to Describe a Friend Perfectly

  In no time, you’ll be able to use words to describe coffee like a real professional! Now that you have the definitions, it’s time to taste a few coffees and apply all your new knowledge.  

Best Ways to Describe Coffee (Flavor, Aroma, Mouthfeel)

Ways to Describe Coffee: Expert Terminology and Tasting Techniques

If you’re a coffee drinker and would like to be able to say something more than “Ah, good coffee!” when drinking a cup, we will help you with some better ways to describe coffee! 

Typically, coffee is described using eight primary categories: aroma, flavor, body, strength, aftertaste, and sweetness. Each of these categories carries allows for different words to describe your coffee. Using the right words is a great way for a coffee lover to express why they enjoyed a certain cup of coffee and also to keep track of which coffee flavor they prefer. The more coffee you drink, the more you’ll develop your sense of taste and your sense of smell. This article will give you the words to go along with what you’re experiencing. 

Coffee tasting adds an interesting twist to your morning coffee and can be fun for coffee enthusiasts to do together. It’s the best way to narrow down your personal preference for coffee. Let’s dive into the most common words to describe coffee so you can record all the different flavor notes and tasting notes like coffee professionals do. 

How to Describe Coffee

When describing a good cup of coffee, one of the first things you should mention is its aroma. The aroma is a crucial aspect of the coffee experience, and it can give you an idea of what to expect from the flavor. By describing the aroma, you can help to create anticipation and set the tone for the rest of the coffee experience. For instance, you might begin by saying that the coffee has a delightful aroma that’s rich and inviting, with hints of chocolate and caramel. From there, you can go on to describe the flavor and other characteristics of the coffee.

Ways to Describe Coffee Aroma

To evaluate the aroma of coffee, you can follow these steps:

• Smell the coffee before you drink it. Take a deep breath and try to identify any scents.
• Take note of any specific aromas that you can detect. Think about whether the aroma is sweet, fruity, floral, nutty, or spicy.
• Consider the intensity of the aroma. Is it strong or subtle? Does it linger in the air?
• Try to identify any familiar scents. Does the aroma remind you of anything in particular, such as chocolate, caramel, or berries?

To describe the aroma of coffee, you can use some of the following words:

• Rich – Describing the aroma as having a full and complex scent that is satisfying and enjoyable.
• Sweet – Describing the aroma as having a sugary or honey-like scent.
• Fruity – Describing the aroma as having a scent that is reminiscent of berries, citrus, or other fruits.
• Nutty – Describing the aroma as having a scent that is reminiscent of almonds, hazelnuts, or other nuts.
• Floral – Describing the aroma as having a scent that is reminiscent of flowers, such as jasmine or lavender.
• Spicy – Describing the aroma as having a scent that is reminiscent of spices, such as cinnamon or clove.
• Smoky – Describing the aroma as having a scent that is reminiscent of burnt wood or tobacco.

Here are some examples of how to describe the aroma of coffee:

“This coffee has a rich and inviting aroma, with notes of chocolate and caramel that are sure to satisfy your sweet tooth.”

“The fruity aroma of this coffee is fruity and bright, with hints of citrus and berries that give it a refreshing and lively scent.”

“I can smell the nutty aroma of this coffee, with hints of almond and hazelnut that add depth and complexity to the overall scent.”

“The floral aroma of this coffee is delicate and subtle, with hints of jasmine and lavender that give it a soothing and calming scent.”

“This coffee has a spicy aroma, with notes of cinnamon and clove that add warmth and depth to the overall scent.”

What Influences the Aroma of Coffee?

Different coffees have different aromas because of the variations in the coffee beans, roasting methods, and brewing techniques. Here are some factors that can contribute to the aroma of coffee:

Varieties of coffee beans:  Different types of coffee beans have distinctive flavors and aromas. For example, Arabica beans are known for their fruity and floral notes, while Robusta beans have a more earthy and nutty aroma.

Roasting methods:  The way coffee beans are roasted can also affect their aroma. Lightly roasted beans tend to have a more delicate aroma with floral and fruity notes, while dark roasted beans have a stronger, smokier aroma.

Brewing techniques:  The way coffee is brewed can also impact its aroma. For example, coffee brewed using the pour-over method tends to have a more delicate aroma, while French press coffee has a more robust and intense aroma.

Age of the coffee beans:  The age of the coffee beans can also affect their aroma. Freshly roasted coffee beans tend to have a more vibrant and complex aroma, while older coffee beans may have a stale or dull aroma.

Storage conditions:  The way coffee beans are stored can also affect their aroma. Beans that are stored in a cool and dry place tend to retain their aroma better than beans that are exposed to heat and moisture.

Overall, the smell of coffee is a complex and multifaceted characteristic that can be influenced by a variety of factors.

Ways to Describe Coffee Taste

The second thing you should say when describing a good cup of coffee is its flavor profile. After describing the aroma, the flavor of coffee is the next most important aspect of the coffee experience. Describing the flavor profile can help to give the listener a sense of what to expect from the taste of the coffee. For example, you might say that the coffee has a bold and rich flavor, with notes of dark chocolate and a hint of citrus. From there, you can go on to describe other characteristics of the coffee, such as its body, acidity, and finish.

To evaluate the taste of coffee, you can follow these steps:

• Take a sip of the coffee and let it sit on your tongue for a moment.
• Try to identify any specific flavors that you can taste. Think about whether the flavor is sweet, sour, bitter, or salty.
• Consider the intensity of the flavor. Is it strong or subtle?
• Think about the body of the coffee. Is it light or heavy? Does it feel thin or thick in your mouth?
• Consider the acidity of the coffee. Is it high or low? Does it taste sharp or mellow?
• Think about the finish of the coffee. Does the taste linger in your mouth after you’ve swallowed?

To describe the taste of coffee, you can use some of the following words:

• Bold – Describing the taste as strong and intense, with a full-bodied flavor.
• Smooth – Describing the taste as being easy to drink, with a creamy or velvety texture.
• Sweet – Describing the taste as having a sugary or honey-like flavor.
• Sour – Describing the taste as having a sharp or tangy flavor, similar to citrus.
• Bitter – Describing the taste as having a strong and slightly harsh flavor, similar to dark chocolate or burnt caramel.
• Salty – Describing the taste as having a slight saltiness, similar to caramel or sea salt.
• Nutty – Describing the taste as having a flavor that is reminiscent of almonds, hazelnuts, or other nuts.

Here are some examples of how to describe the taste of coffee:

“This coffee has a bold and rich flavor, with notes of dark chocolate and a hint of citrus. It has a full-bodied texture and a smooth finish that lingers in your mouth.”

“The taste of this coffee is smooth and mellow, with a creamy texture and a sweet flavor that reminds me of caramel. It has a low acidity and a light body, making it easy to drink.”

“I can taste the nutty flavor of this coffee, with hints of almond and hazelnut that add depth and complexity to the overall taste. It has a slightly bitter finish that is reminiscent of dark chocolate.”

“The taste of this coffee is sour and tangy, with a sharp acidity that is similar to citrus. It has a light body and a clean finish that leaves your mouth feeling refreshed

How to Describe The Body of a Coffee

The third thing you should say when describing a good cup of coffee is its body. The body of the coffee refers to its texture and mouthfeel, and it can significantly impact the coffee’s overall experience. Describing the body can help to give the listener an idea of how the coffee will feel in their mouth and how it will interact with their taste buds. For example, you might say that the coffee has a full-bodied texture with a creamy and velvety mouthfeel. From there, you can go on to describe other characteristics of the coffee, such as its flavor profile, acidity, and finish.

To evaluate the body of coffee and describe how the coffee feels on your tongue, you can follow these steps:

• Take a sip of the coffee and let it sit in your mouth for a moment.
• Pay attention to the texture of the coffee. Think about whether it feels light or heavy, thin or thick.
• Consider the mouthfeel of the coffee. Does it feel smooth, creamy, or velvety?
• Think about how the coffee interacts with your taste buds. Does it coat your tongue and linger in your mouth, or does it feel thin and watery?

To describe the body of coffee, you can use some of the following words:

• Light – Describing the body as having a thin and watery texture with a delicate mouthfeel.
• Medium – Describing the body as having a balanced texture with a moderate mouthfeel.
• Full – Describing the body as having a heavy and thick texture with a rich and full mouthfeel.
• Creamy – Describing the body as having a smooth and velvety texture with a rich and luxurious mouthfeel.
• Thin – Describing the body as having a light and watery texture, with a thin and weak mouthfeel.

Here are some examples of how to describe the body of coffee:

“This coffee has a full-bodied texture, with a creamy and velvety mouthfeel that coats your tongue and lingers in your mouth. It has a rich and satisfying body that makes it a great choice for coffee lovers who enjoy a full-bodied coffee.”

“The body of this coffee is medium, with a balanced texture and a moderate mouthfeel. It has a smooth and easy-to-drink body that makes it a great choice for coffee lovers who prefer a coffee that’s not too heavy or too light.”

“I can feel the light body of this coffee, with a thin and watery texture that feels weak and insubstantial in my mouth. It has a delicate body that makes it a good choice for coffee lovers who prefer a coffee that’s not too heavy or too strong.”

“The body of this coffee is creamy and luxurious, with a smooth and velvety texture that feels rich and indulgent in your mouth. Its full and satisfying body makes it a great choice for coffee lovers who enjoy a full-bodied and flavorful coffee.”

Describing the Strength of Coffee

To evaluate the strength of coffee, you can follow these steps:

• Take a sip of the coffee and pay attention to how intense the flavor is.
• Consider the ratio of coffee to water used in the brewing process. A higher ratio of coffee to water will result in a stronger coffee, while a lower ratio will result in a weaker coffee.
• Think about how long the coffee was brewed for. A longer brewing time will result in a stronger coffee, while a shorter brewing time will result in a milder coffee.

To describe the strength of coffee, you can use some of the following words:

• Strong – Describing the coffee as having a bold and intense flavor, with a high concentration of coffee to water.
• Weak – Describing the coffee as having a mild and subtle flavor, with a low concentration of coffee to water.
• Medium – Describing the coffee as having a balanced flavor, with a moderate concentration of coffee to water.
• Intense – Describing the coffee as having a concentrated and powerful flavor that is bold and full-bodied.

Here are some examples of how to describe the strength of coffee:

“This coffee is strong and intense, with a bold and full-bodied flavor that’s sure to wake you up in the morning. It has a high concentration of coffee to water, resulting in a powerful and concentrated taste.”

“The strength of this coffee is weak, with a mild and subtle flavor that’s easy to drink. It has a low concentration of coffee to water, resulting in a milder and more delicate taste.”

“I can taste the medium strength of this coffee, with a balanced and well-rounded flavor that’s neither too strong nor too weak. It has a moderate concentration of coffee to water, resulting in a smooth and easy-to-drink taste.”

“The intensity of this coffee is impressive, with a concentrated and powerful flavor that’s full-bodied and satisfying. It has a high concentration of coffee to water, resulting in a bold and robust taste that’s perfect for coffee lovers who enjoy a strong cup of coffee.”

Fundamental Coffee Vocabulary

Coffee, a popular beverage worldwide, is made from coffee beans – the seeds of the Coffea plant. There are two main species of coffee beans: Arabica and Robusta. Arabica beans are generally associated with higher quality and more nuanced flavors, while Robusta beans boast a stronger flavor and higher caffeine content.

The  roast level  is a crucial factor in determining the taste of coffee. Roasting transforms the raw beans into their final form, developing different flavors and aromas. Various roast levels, including white, light, medium, medium-dark, and dark, affect the acidity, body, and overall flavor.

Caffeine , the main component responsible for the stimulating effect of coffee, varies among different types of beans and roasts. Generally, lighter roasts have slightly higher caffeine content than darker roasts. However, the difference is minimal and depends on various factors, such as bean species and brewing method.

Taste and aroma  play an essential role in coffee appreciation. Some common terms used to describe coffee taste are bitter, nutty, creamy, flowery, fruity, herby, chocolatey, acidic, sharp, strong, and spicy. The aroma can range from fresh, floral, and fruity to roasted, smoky, or earthy. Coffee’s acidity also contributes to its taste, with higher acidity often associated with bright, tangy flavors and lower acidity with smooth, mellow profiles.

The  body of the coffee , or its mouthfeel, can be described as light, medium, or full-bodied. Body is closely related to the coffee’s roast level and brewing method – darker roasts and longer brewing times produce more full-bodied coffee.

A well-made brew brings out the best qualities of the coffee.  Brewing methods , such as espresso, pour-over, French press, or cold brew, can greatly influence the coffee’s flavor, aroma, acidity, and body. Each brewing method accentuates different aspects of the beans, creating a unique tasting experience.

Specialty coffee  refers to high-quality, carefully sourced beans that are expertly roasted and brewed, prioritizing unique flavor profiles and proper extraction. In the world of specialty coffee, attention to detail is crucial – from bean selection and roast profiling to brewing technique and serving.

Words You Might Here in a Coffee Shop

• Cappuccino – An espresso-based drink that consists of equal parts espresso, steamed milk, and frothed milk, usually topped with a sprinkle of cocoa powder.
• Latte – An espresso-based drink that consists of a shot of espresso and steamed milk, usually topped with a thin layer of frothed milk.
• Espresso – A strong coffee made by forcing hot water through finely ground coffee beans under high pressure.
• Americano – A coffee drink made by adding hot water to a shot of espresso.
• Macchiato – An espresso-based drink that consists of a shot of espresso with a small amount of steamed milk and foam on top.
• Mocha – An espresso-based drink that consists of a shot of espresso, steamed milk, and chocolate syrup or cocoa powder.
• Flat White – An espresso-based drink consisting of a shot of espresso and steamed milk with a thin layer of microfoam.
• Pour-over – A method of brewing coffee by slowly pouring hot water over ground coffee beans in a filter.
• French Press is a method of brewing coffee by steeping ground coffee beans in hot water and pressing the plunger to separate the coffee from the grounds.
• Cold Brew – A method of brewing coffee using cold water, which results in a smoother and less acidic flavor.
• Nitro Cold Brew – A cold brew coffee infused with nitrogen gas, resulting in a creamy texture and smooth flavor.
• Steamed milk – Milk that has been heated and frothed using steam, which is used in many espresso-based drinks.
• Frothed milk – Milk that has been heated and aerated to create a layer of foam used in many espresso-based drinks.
• Syrup is a flavored syrup added to coffee drinks to add sweetness and flavor.
• Decaf – Coffee that has had most of its caffeine removed.
• Single-origin – Coffee that comes from a specific region or country rather than being a blend of different beans.
• Fair trade – Coffee that is certified as being produced and traded fairly, with a focus on supporting small-scale farmers and promoting sustainability.
• Organic – Coffee that is grown without the use of synthetic fertilizers or pesticides.
• Barista – A person who is trained to make and serve coffee

You hear:  “I’ll have a single-origin pour-over of the fair trade Ethiopian coffee, with a splash of steamed oat milk and a pump of vanilla syrup, please.”

What it means:  “I would like a cup of coffee made from beans that come from a specific region in Ethiopia, and that have been certified as being produced and traded fairly. The coffee will be brewed using a pour-over method. I would like a small amount of steamed oat milk added to the coffee, and a small amount of vanilla syrup for sweetness.”

You hear:  “I’ll have a nitro cold brew with a pump of hazelnut syrup, and can I get it in a takeaway cup, please?”

What it means:  “I would like a cold brew coffee that has been infused with nitrogen gas, which gives it a creamy texture. I would like a small amount of hazelnut syrup added to the coffee for flavor. I would like the coffee to be served in a disposable cup that I can take with me.”

Frequently Asked Questions

What are common adjectives for coffee flavors.

Common adjectives for coffee flavors include smooth, bold, sweet, fruity, nutty, chocolatey, earthy, and spicy. Choosing the right descriptor depends on the specific taste of the coffee and the individual’s preference.

Is “strength” of coffee the same as “body” of coffee?

Strength refers to the concentration of coffee in relation to the amount of water used to brew it. A stronger coffee means that there is a higher ratio of coffee to water, resulting in a more intense flavor. On the other hand, a weaker coffee means that there is a lower ratio of coffee to water, resulting in a milder flavor.

Body, on the other hand, refers to the texture and mouthfeel of the coffee. It is determined by the coffee’s oils, sugars, and other compounds that are extracted during the brewing process. A coffee with a full body will have a heavier and thicker texture, while a coffee with a light body will have a thinner and more delicate texture.

In summary, strength and body are two different characteristics of coffee that are determined by different factors. Strength is related to the concentration of coffee, while body is related to the texture and mouthfeel of the coffee.

What are some creative ways to describe coffee tastes?

To get creative with coffee descriptions, consider combining different adjectives to capture a unique flavor profile. For instance, you might describe a coffee as having a “bright, fruity punch with a warm, chocolatey finish.” The key is to convey the complexity and nuances of the coffee’s taste. Here are some examples of what you could say:

• Nutty – Describing the coffee as having a nutty taste, such as almond or hazelnut.
• Fruity – Describing the coffee as having a fruity taste, such as berry or citrus.
• Earthy – Describing the coffee as having an earthy taste, such as soil or moss.
• Smoky – Describing the coffee as having a smoky taste, such as burnt wood or tobacco.
• Spicy – Describing the coffee as having a spicy taste, such as cinnamon or clove.
• Floral – Describing the coffee as having a floral taste, such as jasmine or lavender.
• Chocolatey – Describing the coffee as having a chocolatey taste, such as milk or dark chocolate.
• Caramelized – Describing the coffee as having a caramelized taste, such as brown sugar or toffee.
• Herbal – Describing the coffee as having an herbal taste, such as mint or sage.
• Winey – Describing the coffee as having a winey taste, such as red or white wine.
• Smoothening – Describing the coffee as having a smoothening taste, such as creamy or velvety.
• Refreshing – Describing the coffee as having a refreshing taste, such as crisp or cool.
• Bright – Describing the coffee as having a bright taste, such as lively or vibrant.
• Clean – Describing the coffee as having a clean taste, such as pure or fresh.
• Robust – Describing the coffee as having a robust taste, such as strong or full-bodied.

How would you characterize the texture of coffee?

Texture describes the coffee’s mouthfeel, which can range from thin and watery to rich and creamy. To characterize it, you might refer to a coffee as velvety, silky, smooth, or thick. Notice how the coffee coats your mouth and tongue as you drink it.

Can you describe the acidity of coffee?

Acidity in coffee can manifest as a bright, tangy, or crisp sensation on the palate. When describing acidity, consider terms like tart, sharp, or mellow. Keep in mind that high acidity is often associated with fruity or citrus flavors in coffee, while a low acidity coffee might be described as smooth or earthy.

What is a Coffee Roaster?

A coffee roaster is a machine or a person who roasts coffee beans. The process of roasting coffee beans involves heating them to a high temperature, which causes the beans to change color and release their characteristic aroma and flavor. The roasting process is what gives coffee its unique taste and aroma, and it can vary depending on the type of beans being used and the desired flavor profile. Coffee roasters can be small-scale, such as those used by independent coffee shops or home roasters, or they can be large-scale, such as those used by commercial coffee manufacturers. The roasting process is a critical step in the production of coffee, and it requires skill and expertise to achieve the desired flavor and aroma.

What does a professional coffee taster do?

A professional coffee taster, also known as a coffee cupper, is a highly trained and experienced individual who specializes in evaluating the quality and characteristics of coffee. Their job is to taste and analyze coffee samples from around the world to determine their unique flavor profiles, aromas, and other characteristics.

Professional coffee tasters use a variety of techniques to evaluate coffee, including the following:

• Cupping: This is the process of tasting coffee in a standardized way to evaluate its flavor, aroma, body, and acidity.
• Aroma evaluation: This involves smelling the coffee to identify its unique aroma and fragrance.
• Flavor evaluation: This involves tasting the coffee to identify its unique flavor profile, including any notes of sweetness, acidity, bitterness, or other flavors.
• Mouthfeel evaluation: This involves assessing the texture and mouthfeel of the coffee to determine its body and smoothness.
• Quality assessment: This involves evaluating the overall quality of the coffee based on its flavor, aroma, body, and other characteristics.

Professional coffee tasters work in a variety of settings, including coffee roasting companies, coffee shops, and coffee import/export businesses. They play a crucial role in the coffee industry by helping to ensure that coffee is of high quality and meets the standards expected by consumers.

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by Joe Bunting | 80 comments

PRACTICE Write about coffee. Write for fifteen minutes . When you're finished, post your practice in the comments section. And if you post, make sure to comment on a few posts by other Practitioners.

Photo by Lali Masriera

Here's my practice:

I look down into her cup of black coffee and am surprised when I see the little bits of oil on the surface. The oil is translucent orange though her coffee is the darkest brown and it's as if the oil were put into a blender and scrambled up because it doesn't hold together but jingles all on the surface like a thousand shaky bells. I want to drink it.

But it's not my cup and so instead I open my journal and scrawl the cup into my journal to meditate on later. Beside it I write, “The oil bubbles in the coffee,” but I spell coffee wrong. I set my journal down and look up to my friend who has been talking this whole time but I don't know if I've heard a word.

The next morning I open my journal and stare at the cup of coffee I drew there the day before. I'm surprised because it isn't just a drawing but instead I see the coffee, those orange bubble bells, the red hugeness of the cup, the yellow lighting from the coffee shop where we sat, and even glimpses of my friend.

I reach out to the cup and take a sip. It is lukewarm but I feel the heat on my lips and tongue from those little oil bells that are so delicious. I close my eyes and smell it in and it smells like bark on a cool spring day and the seven years of mornings since I started drinking coffee. It smells like incense brushed over an altar. I set the cup down.

My friend looks at me funny. “You just drank my coffee!” she says.

I smile and close my journal.

Joe Bunting

Joe Bunting is an author and the leader of The Write Practice community. He is also the author of the new book Crowdsourcing Paris , a real life adventure story set in France. It was a #1 New Release on Amazon. Follow him on Instagram (@jhbunting).

Want best-seller coaching? Book Joe here.

80 Comments

it’s just amazing… I live in the south part of Georgia for a litttle time, where lives Armenian people immigrated here in XIX century, in 20s. so as I see they drink a lot of Turkish coffe. In addition Turkish people aren’t drinking so much… At school Teachers drink six – seven time during the lessons. Everywhere I’m going as a guest they offer me three or four times 🙂 (fortunatelly I don’t like) The home where I live, they drink overage 10 times during the day… I think it’s just stupid habit of coffemania. I fell that I already hate this delicious thing of whole world.

Funny – you live in Georgia, I live in Georgia the state in the US. Funny the two of us are the first to post.

🙂 Replying so late is also kind of funny thing, I just find out my comment I have made two years ago. Happy for your comment from the same named place of the west part of the world :)) Actually, I like coffe, especially If I drink it sitting outside in early cold morning, felling how it refreshs me and makes the day energised with diverse ideas…

Hi Lela! Thanks so much for your comment. I think your kind of coffee is different than our coffee. When I spent a month in Turkey in 2009, I drank a lot of Turkish coffee and even more Turkish tea. But it’s a lot stronger and thicker than what we have in America. Kind of like coffee mud. I actually really liked it, but mostly because it was a novelty.

I don’t even call it Turkish coffee anymore. I just point and say “yeah…that’s the good stuff.”

It sounds like good coffee in a way because so many people like it. Why don’t you like it. Is it bitter tasting?

Coffee the dark brew. Bitter – sweet – Perhaps bitter sweet. My mind tends to wander when I’m sitting on the patio drinking my coffee. Hot coffee on a brisk day is the best thing ever. I can feel it warm my insides as it trickles down. As the minutes pass I feel the stimulation. My brain starts to wake up. Inevitably that leads to the wandering. But this is MY time, so I force my thoughts back to only the coffee and the morning. The patio door is open so not only do I smell it’s freshness when I lift the cup to my mouth, but the aroma from the freshly brewed pot drifts out to mix with the smell of dew and green and cold. It’s delightful to my senses.

I think about the coffee again and I think the journey into to my cup. This Brazilian blend has traveled a lot more than I have recently. How many hands did it go through to make it to me? The coffee pickers, the processors, the transportation. Man the amount of time and effort just so that I can have a cup of coffee. I guess I should be grateful. But too often I forget. Forget that I live in the modern world, where coffee and information and readily available no matter where in the world they originated.

It is certainly something to marvel at. That I can walk back into my kitchen and hold a coffee bean from thousands and thousands of miles away. And it still smells like coffee, despite all the places it’s been and all the people it has interacted with.

That’s funny. Coffee interacting with people. But that’s certainly what’s it’s doing right now as I consume it. Interacting with me. Most prominately with my physiology. The taste, the smell, the feel. And then there is what it does once it gets into my body. Wakes me up. Stimulates me. Makes me think better. Prepares me for the day. And If I’m a little slow in the bowels it helps there.

All that from a bean. That I get to keep in my kitchen, even though it’s a foreigner.

I love my coffee. I even love to think about coffee. In fact, I have a coffee date later today. I really love thinking about that. My coffee date with Joe. This is our 3rd coffee date. Some people may say we’re taking it slow, but I think it’s best. And I love to sit across the table from him and enjoy the smell of the coffehouse, the feel of the easy chair, and the easy gaze into his eyes. Yes, coffee is truly wonderful.

But here I am in the moment once again. Sipping this cup of coffee right now, even though I’m very close to holding a cold empty mug, there is still satisfaction on this moment. Joy in this moment. Gratitude in this moment. It’s beautiful that I have this time to myself. I get to enjoy my coffee as I enjoy the morning. It makes getting up feel good. It might seem silly to look forward to a cup of coffee in the morning. But I guess for me, it’s sort of a meditation. Meditation on my coffee and my life. I had some magnificent revelations in the morning – sipping my coffee.

So yes, I look forward to my coffee and I’m grateful. It’s the perfect time of the day. The perfect cup of coffee. And for a short time I even feel a little perfect myself.

So now I have to get up….and get another cup

You get a lot of mileage out of a cup of coffee. When you were talking about where the coffee had been before it got to you it reminded me of Thich Nhat Hanh, buddhist monk and author of lots of good books, wrote about being mindful of each bite we eat or sip we take, mindful of all that went into bringing what we are enjoying to us. Then you go into drinking coffee in the coffee shop and associate the coffee with things that are just connected to the coffee by your experience. That’s a good deal to get from a cup of coffee and a good deal to write in fifteen minutes. Thanks.

I like that you call coffee the foreigner in your kitchen.

I once wrote an ode to coffee. It started like this,

Coffee, Coffee how I love thee You pick me up when I am down And quickly turn my frown around Oh, You mean the world to me.

As you can tell, I love coffee.

I love listening to the coffee machine percolate every morning. I love the grand finale gurgling sound my coffee machine makes the closer the coffee is to being ready. I love how the anticipation of my first cup of coffee before the sun rises is a little bit like waking up on Christmas morning. I can’t wait to jump out of bed and drink it all in, savoring every sip.

You love coffee? I couldn’t tell 🙂

Yes, waking up to your coffee maker alarm clock is one of the best feelings in the world. In college, my brother-in-law actually had a bread machine and would set it on a timer every night so he could have a similar wake up experience. Can you imagine having both? Fresh baked bread AND delicious coffee to wake up to?

I might need to put a bread machine on my Christmas list. 🙂

It sounds like you might have just had a cup or two. That was very lively, really caught the personality of coffee I think.

“the grand finale gurgling sound” – love it! I french press now so I unfortunately don’t get that anymore but have a similar feel to the more quiet sssssskkkkink of the plunger going down.

There are two things I reach for every day as part of the rubbing-sticks-until-sparks-happen exercise that some call creativity.

One of those things is the 1930s-styled resonator guitar that hangs on my wall. Just a few guitar licks is all it takes to clear my mind and get those little wheels spinning. It’s an instrument whose design hasn’t changed in a very long time. Same goes for my method.

The other thing I reach for is coffee.

It’s time-honoured. Historically, it was the second most important export from the cradle of civilization (after people). Perfected by the Arab peoples in a period when Europe was dark. One of the great commodities of the world today. A very profitable cartel who’ve mastered the art of excuses to raise prices (because of fog in the mountains? Really?). An occupier of hipster neighbourhoods. Still easy to make. Hard to make well.

Today, since my supply has run dry of those annoying little pods that go into the machine to make my favourite tasty brew…I find myself kicking it old school with an old espresso pot.

Takes more time to do, but I’d almost forgotten how much tastier the results can be.

“Easy to make. Hard to make well.” That’s true of so many things, isn’t it?

Coffee is always part of my writing routine too.

I can see from what I’ve been reading that I just don’t appreciate my coffee like I should. I need to either change to tea or pay more attention to my coffee. I never make it well. I like “perfected by the Arab people when Europe was dark”.

Black love.

Coffee. The black nectar. My one true love. It’s a complex relationship we have you and me. If I don’t show you love, I’ll get none in return. If I don’t invest in you, I can’t reap what’s been sowed.

And so the courtship starts.

Down to the shop, past the wal-marts and malls. It’s the corner shop for me. The best little coffee house in Texas. I peruse and I smell, I enquire and taste. Until my choice is made, and I commit to a sort.

The price is commitment. My faith is my choice.

And now I head back home with my precious cargo under my arm. I can feel your magic spell as I arrive back home

Open door, throw keys on the table, pull open the bag, get blender, plug in, lift the bag to the rim, and watch the beans jump in.

Put lid back on, flick the switch and brace my ears. You’re loud. Very loud, you protest, but the sound soon subsides, and the cacophonic grinding mellows as the seconds pass, softer, softer, until your sound disappears and the blender motor is all that’s left.

That’s my cue.

The switch is flicked OFF. Silence once more. I lift the lid and lower my nose. The senses are sparked, and my love – once more – knows no bounds. Our second love-toy is brought out. The percolator. The penultimate act, before full consummation. The water, the filter, the black-powder gold. It’s all that’s needed. I turn the machine on and I turn my back. No need to watch how your nectar is made. Some secrets are better left unseen. Like watching a woman putting her make up on.

I hear the last gurglings of our machine, and know that the time has come. Get the cup, get the sugar, get the spoon. Pour. Slowly. And look. Marvel. And love

I reach for the radio. Jazz FM comes on board and my ears are soothed too – Miles Davis, with his Kind of Blue will be our relationship therapist this morning.

As I lift the cup to my lips the kitchen transforms. It’s now a boudoir, sole witness to the palate-based love-making that you and I share.

And the honeymoon starts, all over again.

Loved this description of the coffee-making ritual..and now I must go brew a pot 🙂

Very sensual … as it should be! Loved it!

That was wonderful. The analogy laced though the story of making a cup of coffee. “No need to watch how your nectar is made. Some secrets are better left unseen. Like watching a woman putting her makeup on.” is a great line, and I like how you describe the way the blender is so full of racket to begin with and then calms down. You really do love your coffee don’t you?

Almost as much as the act this ritual alludes to!

My Grandmother set the cup in front of me on a morning when dampness off the lake seeped into every corner of our little brick house. Mornings like this brought a heaviness into to my chest, my asthmatic lungs compressing the air tightly inside. I tried hard not to panic, but each breath was a struggle.

“Here, honey,” she said, her soft southern accent drawing out the syllables of each word. “You drink this good hot coffee. It’ll loosen you up in there.”

I put both hands around the thick white mug, poking three of my fingers through the stubby handle, and brought it close to my face. The liquid was a beautiful shade of almond, lightened with warm cream, and a fragrant steam rose from it like mist off the lake outside. I allowed a tiny sip into my mouth where it filled my palate with a delicious combination of bitter and sweet. Warmth oozed down my throat even before I swallowed, and I rolled the liquid around on my tongue for just a second before I let it slide smoothly down.

Sip after sip followed, each one adding to the warmth, until I could feel my chest start to relax and expand more fully, allowing air to pass freely from outside to in. I snuggled closer to my Grandmother as she drank from her own cup, reading me the comic strips from the early morning newspaper.

That first cup of morning coffee felt like life’s blood to me on that day.

I was three years old.

Oh man .. .three years old — the horror!

It is good for asthma. That’s the truth. We drank it when we were little too with lots of milk. I like the description of the porch and I like how you use a lot of sensory lines to make the description surround the narrator.

I like the way you describe the coffee. It’s not just coffee, a black substance in a cup that we all drink every day, but rather it’s a “beautiful shade of almond, lightened with warm cream, and a fragrant steam”…

Lovely descriptions, Becca

This is just beautiful—I felt like I was there with you. I feel like I’m a child, snuggling with my Grandmother, feeling my breathing relax. I take it this is a tiny snippet of memoir here?

I run ultra marathons and I used to give up coffee for a few weeks before racing so that I’d be able to feel the caffeine hit in the middle of the night when I needed it. But my asthma kept playing up, and that’s when I found out that I was botching my races by giving up coffee. I love having a medical reason for drinking my coffee 😀

Thanks, Tamyka. It’s more than a tiny bit memoir…it’s 100%.

I don’t think back in 1960 that anyone had any idea coffee would have any medical effect on the asthma, but apparently it does. And maybe just being with my Grandma, who was calm and comforting, had something to do with my getting better.

I still can’t make a move in the morning without that first cup.

Wonderful, Becca! Your grandma was a smart woman. I live with asthmatics, and she was right about the coffee link.

“and I rolled the liquid around on my tongue for just a second before I let it slide smoothly down.”

I tend to do this as well haha. Sweet story 🙂

Mmm. My liquid drug of choice. So much good and bad it makes me laugh. Once in a while it’s good – it prevents cancer or something equally ridiculous – the next it’s bad and the reasons are just as ridiculous. I love coffee. I cannot function without coffee. When I need to fast for some silly tests – I procrastinate badly. I get up and I just can’t get mobile without my coffee. Often that is the way I meet/socialize with friends. A cup of coffee is mostly much more appealing than meeting for drinks or even a dinner. Without coffee I don’t know what I would do. I love Tim Horton’s coffee and I don’t understand why the tiny place I live in the mountains doesn’t have one. I have tried others (Starbucks, etc.) but nothing compares to my Timmy’s. I wonder if they haven’t put something addictive into their brew – it’s so good. I only like milk, coffee or water as my choices of drinking. I do not like alcohol, I do not like fruit juices and I will take coffee over hot-chocolate although I am addicted it chocolate as well. If I don’t have coffee in my life – I am doomed to a depressing, sad life of cravings. It is my choice – it is my decision.

You point out all of the extras that coffee brings, the perks that come with the taste. I like the line “so much good and so bad it makes me laugh”. That really sums up the scientific thought on coffee.

I sure enjoyed your post. I particulary liked these I close my eyes and smell it in and it smells like bark on a cool spring day and the seven years of mornings since I started drinking coffee. It smells like incense brushed over an altar. ” These really stood out to me. “Smells like incends brusehd over an alter,” really captures the smell of coffee beautifully. Here is my 15 minutes exercise.

There it sits before me all dressed up with white foam, whipped cream, and ribbons of chocolate artfully placed on top. Liquid candy. I usually drink it black, unadorned, plain no sugar. Straight up. But today, a cappuccino. I feel my eyes widen as l look down upon this decadent treat. It awaits me in a wide-mouthed white ceramic cup with blue flowers cradled in a matching saucer. The flowers in full bloom rising toward the top seem to invite me in.

My mouth waters in anticipation. I lift the hot cup, holding it with both hands. I take a sip. The cold whipped cream clings to my lips and then slides across my tongue bringing with it its sweet coldness followed by a hot blanket of liquid delight. I take a second drink this time drawing in a long deep drink. When satiated I return the cup to its saucer. Licking the remaining cream from my lips I sit back sighing in pure satisfaction.

Chanah Liora Wizenberg

I drink black coffee too and now your writing has made me want a fancy coffee treat like maybe a latte.

I was able to enjoy the coffee just by reading your description. Nicely done!

Joe – That was wonderful! No wonder my husband doesn’t like me to carry my notebook when we go out. I might come back through the notebook and eat his steak.”Smells like seven years of mornings since I started drinking coffee” is a great line.

Well done! Your story brought me in at the first line and kept my attention straight through. I wondered if you had your own cup of coffee on the first day?

Yes but I drank it too quickly!

“Robert, I think you need to clean this mess up … AND now!

“What mess?”

“The coffee pot is black and disgusting and your cup is about to grow legs.”

“Honey you know that’s the way I like it, the sludge keeps the coffee at just the right flavor.”

“If you don’t clean it up I will, and I’ll tell the children to stop buying you a new cup every year.”

The threat was just too much. I was sure I would explode when my little one trotted in to the kitchen.

“Hey buddy, want some breakfast?”

Julie, hugged and kissed our little one and blew me a half-hearted kiss as she went out the door to work.

“When I get home that cup had better be clean and the pot too. I am not kidding this time!”

I had about half an hour to get the little man some breakast, dressed, and ready for the nanny to pick him up.

Working at home these last few months is proving to be the most difficult time of my life. My wife doesn’t know the stress I’m under trying to keep the bank account above the ‘Mendoza line.’ I try to keep it from her as best I can, but this month the creditors have been ruthless and I fear Julie will find out the worst of it.

I can see the glass pot from my makeshift desk. I can hear it begging out to me for the black tar elixir she so desperate needs. I hear my cup, my sweet gift of a cup begging from deep inside her ceramic molecules for the sweet fulfiling desire of the hot liquid.

Oh, I can’t take it anymore. I grind the beans lovingly as the aroma wafts up around me and it hits me — I must wash this pot and cup to save my marriage.

How could I be so selfish?

The thick black tar at the bottom of my ceramic cup is nearly one-eighth inch thick now. I stop and think … how could SHE be so selfish. The first sip is fine and my mind is taken over. I’ll wash up later …

Well the thick black tar is definitely gross but then to each his own. I like your last lines”… and my mind is taken over. I’ll wash up later.”

My Dad liked his cup that way — I would find it for him when I was little … lol!

Love the last paragraph!

Thanks Eric …

Your dialogue is so snappy and easy to read. Well done!

I pour my morning coffee into a mug with a cat on it. The mug has a long thin fissure down one side but has not started to leak yet. I put it by my computer. I’m going to check my email before I feed the upstairs cats. Woolfie, my purring darling, wants her food now. She bumps my face with her forehead, she gets in and out of my lap. She begins to wind around everything on the table where the computer sits. I put my hand on the coffee cup and continue to read. She pushes my hand. I tell her to get down. She gets down, then back up. She sits on the printer and looks down at me with half closed eyes. I take a sip of coffee. She steps down from the computer, comes close, nudges my hand, and the cup rim hits my teeth. I shout “Get out of here.” She jumps down, saunters over to the bottom of the steps, looks back at me, and begins a short bath, just her gold and black sides and her whiskers. She looks offended. I go back to reading. She’s on the table beside me again. I’m startled by her appearance despite having expected her return. I can see why cats are associated with magic. They’re so quiet that they can seem to appear from nowhere. She is beautiful, much prettier than the cat on the cup, much more interesting than my coffee, although I must admit that coffee can have a magic of its own. They are both great but Woolfie (aka. Krinklecat’s Virginia Woolf) is as demanding as she is delicious. I have a friend who named her cat Tenacity.

I love the way you describe your cat fighting with your coffee for your affection. The mysteries of cats and coffee…

Cats are great but day before yesterday when she knocked over a bottle of red fountain pen ink I was more than a little angry. Not that my being angry bothers her very much.

Haha – love her name! My first guess was that it was a play off of Mozart’s nickname in Amadeus; I figured you had a singing tomcat. Then I saw that kitty is a “she” and I couldn’t figure it out. Glad you answered my question at the end!

Her name is Virginia Woolf. I did think about Amedeus when I started calling her Woolfie. That was one of my very favorite movies. Great soundtrack.

Magic Brew Early each morning I lock myself in my home office. Just my coffee and myself, no interruptions until my cup is empty and my thought’s are awake. This morning was different as I did not have the extra few minutes to sit and languish. I drink my coffee black with just a hint of cinnamon. The cup was hot as the steam surrounded my small white desk. The coffee was entirely too hot to gulp this morning and I had to get going. Quickly, without hesitation I jumped up and flew into the kitchen. As I opened the freezer of the refrigerator my face felt the blast of cold air. I reached into the coldness with my warm hand and grabbed a small ice cube. As I carried the cold chunk of frozen water in my hand my body heat began to melt the ice cube. My steps picked up and I found myself running back to the coffee in my office. Kerpluk! The ice hit the steam in my cup. Within a few seconds, the ice melted and the steam had evaporated. Now I could gulp. Not a pleasant morning, tomorrow I will savor my first cup and get back to one of my favorite routines. Life, loves, routines and interruptions all inspire me to stop and take note.

Joe- I like that you drank your friend’s coffee. Note to self: never let Joe anywhere near my joe. — I’m a social drinker. Coffee. Mate. Alcohol. I invite people out and accept invitations not because I like the substance but rather the conversation. It’s not the jolt that gets me. It’s the time spent around the hot brew, the metal sieve, the icy stein.

I always smell like coffee shop. Not because I’m addicted to coffee. No, I’m addicted to the internet. I’m addicted to relationships. My name is Katie, and I have a problem.

I could say something about how coffee doesn’t do anything for me after sitting it in bean form lay across a Central American basketball court to dry. I could say I’m a coffee snob. I could say I love the live music. But none of those things would be true. I really am just a social drinker.

One decaf peppermint mocha and an hour of great conversation please.

That makes sense to me Katie. I think I’m a social drinker too, unless it’s really too weak or too strong any coffee is okay with me. I like the way you wrote for this practice, with the third paragraph reinforcing the first, and the language being like conversation, simple, straightforward, a little chatty.

I thoroughly enjoyed the blunt honesty – with a shot of whimsy! – in your entry.

It was always stale and bitter. It tasted terrible really, but Grammas’ coffee in Vermont was the best I’ve ever had. The deep and abiding love I have for the smell and feel of a warm cup of joe in my hands traces directly to chilly summer mornings among the woods and verdant fields of Gram’s summer place. Since those young beginnings I’ve had many, many excellently brewed espressos, lattes, americanos, mistos, red eyes, and even affogatos but nothing compares to the inky grocery-store-special drip that brewed automatically each day. It began as something just to hold and warm the hands. I hated the taste of coffee in my tweenage years and didn’t become a drinker and caffeine addict until High School. It was the communal share of the ritual in those early days that was appealing and to this day soothes my soul. It seems as if that inky blackness held the possibility of the day, the weeks, the months spent in open spaces of imagination and exploration. All that could be was reflected in the oily slick surface of the mug. Nostalgia has that way of giving the most mundane an exceptional quality so now when I have a terrifically bad poor of hotel, diner or gas station brew, the tangy offness of smell is pleasurable for its familiarity to those long ago summer morns. The more stale, the more bitter, the more mundane the more gravitational the memories become, calming my soul with every horrible sip. I can now appreciate and enjoy what makes a coffee good. I am fussy in my tastes and have my own rituals for the first, pleasurable cup each day. But what makes coffee special is not the grind, ratio, blend, roast, temp or method. It is the quality of those sense-memory associations that elevate a simple mug to exceptional proportions.

This is great but I particularly like the next to last paragraph.

Very well written.

“The more stale, the more bitter, the more mundane the more gravitational the memories become, calming my soul with every horrible sip. ”

My favorite line 🙂

Agreed, JB. Incredible line.

Ah! Morning Coffee. Our bond is strong. She breathes life into my day, from the moment I hear her percolating, and inhale that sweet aroma. She travels from the kitchen, through the halls, and into my deep slumber, heightening my senses. All of a sudden, I find myself captured by her robust awakening. Gently, midnight dreams are set aside, as my eyes open to greet the morning. We sit together, in amazement, watching, as Mother Nature exposes her glorious beauty, like a spectacular stage performance. I take a sip, and she warms me from the inside out. Morning Coffee, you start my day. ~Vicky Kapp~

You’ve very aptly described my relationship with coffee, there. I can’t imagine a morning without it. I love the visuals: the stage performance of Nature, sitting together with your coffee, midnight dreams being set aside (I pictured them on the bedside table).

My favourite phrase is ‘ I find myself captured by her robust awakening’. I particularly liked the word ‘robust’ in here, which made me think of robusta and arabica beans, ground down to make that Morning Coffee.

As I open the front door, a wave of heat washes over me, escaping the confines inside. I’m not sure what I was thinking, moving into a house with no air conditioning in the middle of a Brisbane summer. A bead of sweat threatens to trickle into my eye and I wipe it away in a hurry. I step over the threshold.

Something new washes over me. It’s not the heat. It’s not the heady smell of the flowers wilting painfully in the vase on my dining table. It’s not the faint but persistent odour of sweat in a running t-shirt draped over the chair.

It’s coffee.

I ground it this morning, expecting to have a relaxing mug of warm happiness before starting my day. But the phone rang and I was interrupted; then chores got in the way. I had to buy groceries and figured I’d grab a latte while I was out—and I did. It had beed delicious, fresh, milky and tasty. But it had lacked love.

My house smells like love.

I realise that I’ve just made quite a startling discovery. It’s not the taste of coffee that I’m addicted to, nor is it the caffeine content—it’s the smell. That rich, earthy aroma, almost like chocolate, but somehow warmer. One whiff and I’m hooked.

I search my memories for more evidence of this new theory. I find what I’m looking for—years of waking up to the smell of brewing coffee, along with the acrid burn of cigarette smoke. The latter was a masking agent for unpleasant bathroom odours. The former was the reason I gave my mum a kiss after she’d had her morning coffee. I tried coffee myself many times, always disappointed by the bitter taste until something changed in my late teens.

Coffee is the smell of growing up and the taste of becoming an adult. I’m an adult now, so I cross the dining room, which is also the entry room and the shoe room and the library, in this tiny house. I fill the kettle and wait by the gas stove for three minutes and twenty-six seconds while it boils. I tip a few spoons of those fresh grinds into my Aeropress, add the water, stir, plunge. Delicious dark liquid spurts and swirls into the mug below.

It’s too hot to drink. The coffee, the day, me—it’s all just too hot to enjoy. But that smell…

No, it’s too hot. Maybe I can put ice in it and top it with a little cold milk. Or maybe I’ll just leave it a bit, let it cool. Or maybe I won’t even drink the coffee. Maybe I’ll just drink in that smell of childhood, love and home.

I love the way you relate your grown up experience to your childhood memories of coffee. That’s very powerful, putting the two together.

This is beautifully written – I loved every word.

that was interesting! I actually read it twice to make sure that the impression I got the first time was accurate and I didn’t miss anything! very cool 🙂

i’m a college student. my grades in morning classes heavily depend on coffee 😛

I totally understand. I started drinking coffee when I kept falling asleep in my afternoon Lit class.

What’s amusing about this, Lali, is that you stated right off the bat that you wanted to drink your friend’s cawfee, and then you did drink it, you java-absconder you! But not until the next day did you drink it. These things take time. Good lesson there. And just so you’ll know about the oil in the cofeee, my friend Terry, a cawfie connoisseur, recently told me (in fact it was only five days ago he happened to tell me) that the oil, and the shiny lustre on the beans that indicates the oil presence) comes out in the last stages of the roasting process, when the espresso or italian strategy is coming into play. But be warned, Lali. If you and I ever have coffee together, and you pull out your sketch pad, don’t be surprised if I move to the next table. I’m very territorial about my mojo.

Wow! Just like the start of Voyage of the Dawn Treader, you know, the children entering the picture on the bedroom wall. I loved this!

Thanks, Mr. McRipster 🙂

I could smell the coffee long before I opened the door of the Love Cup Coffeehouse. My first time here, I was meeting a dear friend to think through our mentoring partnership for the coming year. Dear Friend had suggested the Love Cup. I’m hoping the coffee lives up to the name!

A trendily dressed young barista walks to the counter and asks what I’d like to order. I respond with my usual, not being a very creative thinker so early in the day. “Skinny sugar-free vanilla latte,” I answer. Barista offers to bring it to my table when it’s ready. Service I hadn’t expected in a coffee shop.

Soon Dear Friend arrives, orders her coffee of choice, and just as we begin to work, my latte is delivered. There in a beautiful porcelain white cup, delicately balanced in an equally white porcelain saucer, is my latte. Smooth and creamy, it has the most beautiful heart in its center created by Barista with the steaming, frothy milk. It truly is a Love Cup!

So Dear Friend and I begin our morning’s work of planning for the coming year, talking about the young moms we mentor, and I keep looking at this beautiful cup of coffee and milk in front of me. Do I dare drink from this cup and destroy Barista’s lovingly crafted work of art? I’m so hesitant, but my tastebuds are going crazy and without the caffeine, I’m not really quite up to focusing.

“Something wrong with your latte?” Dear Friend asks.

“No, it’s just beautiful, so lovingly created. I think I’ve never been so emotionally moved by a cup of coffee before!”

I think to myself how silly I’m being — it’s just a cup of coffee. But the shop name, Love Cup, and the cup of love set before me have started my day on a path of realizing just how many faces love really has. I expect looks of love from my beloved, from my children (sometimes), from grandchildren, from friends. And yet, I’ve received love from an unknown Barista in the Love Cup in a cup! How unusual is that? I can’t quite comprehend the combination of emotions on the move as a result of this love gift so early in the day!

I finally take a sip, and yes, it tastes just as lovely as it looked. Now, I’m truly ready to face the day!

Sometimes I wonder if I really like coffee. The taste buds can deceive. I think I just like being awake. I like to keep going, keep moving. I like to deny how tired I really am. I distract myself from the world of spreadsheets and staplers, to visit a land of guitars, dreams, ideas and passions. Coffee fuels me and keeps me going. It takes me to new places and to interesting conversations. It keeps me warm in the cold and it keeps me company while I write.

My coffee mug could tell a thousand stories. Stories I wish I could hear. So I sit with it and I try to pull them out. One sip at a time. One word at a time.

Your entry made me smile, Joe :-). Here’s mine:

“Look, Rex,” Hattie said, pointing across the rocky beach, “that bird has a broken wing.”

Rex did not look up from his coffee. “Sure seems that way, eh?”

Hattie nestled her tin cup into the sand and crept toward the bird, which, in turn, scurried just beyond her reach, dragging its wing behind.

Rex watched over the rim of his cup. Hattie stepped; the bird stepped. Hattie stopped; the bird stopped. Doggone city girl. How long would it take her to catch onto the bird’s game? He knew better than to laugh at her outright, but a snort escaped, and she heard it.

“Make yourself useful,” she snapped. “Go hide behind that boulder down shore. I’ll drive him toward you and then you snag him. Certainly you’re good for catching things?”

“You want me to catch a piping plover with my bare hands?”

“No. Act like a human and employ a tool. Use that big net you have in the boat.” She resumed her slow pursuit of the bird.

“Right,” he said. I’ll show you what I can catch, he thought, eying her backside.

Instead of fetching his landing net, he joined her, and the bird shot into the sky.

“What’d you do that for? You scared him.” No sooner had she spoken the words, then confusion washed over her face. “He could fly?”

“He’s no fool; he remembers me from earlier this morning. He didn’t want to join our breakfast, eh?”

With that, Rex traced the plover’s trail of matchstick prints and, at its end, plucked two speckled eggs out of the sand. He cracked them into a bowl, mixed in some coffee grounds, and scraped the sludge into the pot that boiled above the campfire.

“Finish your coffee, Hattie,” he said. “A warm-up is on its way.”

Hattie dug her tin cup out of the sand, marched down to the lake, and dumped it into the waves.

I was pushed down to the sofa. In front of me was the coffee table and sitting, waiting, on top of it was the drink. The four of them stood in front of me and the coffee table in a semi-circle. Their eyes were wide and their grins were Cheshire like.

“Drink, drink, drink,” they chanted. It started slow at first.

I smiled at them with my hands in front of me–palms facing them. “Come on guys,” I said. I tried standing up but June laid a huge hand on my shoulder and pushed me back down.

“Drink, drink, drink” the chant started to pick up speed. I tried to get June’s hand off of me but his grip was strong. August laid his hand on my other shoulder and I was left with no choice.

I looked at the cup of coffee. It was black, no sugar, and steaming hot–the way I used to drink them. Suddenly, the living room became hot and I started to sweat.

I gripped my knees with my fingers as I fought off the urge. I was clean for two months straight now, I thought to myself. I’m not going back.

“Just a little sip,” December purred in her innocent voice.

“Yeah March, a little sip won’t hurt you,” January added.

I closed my eyes and I tried to tune their sweet voices out. Don’t they know? A little sip is more than enough to bring me hurtling back to how I was before.

“Bring the fan out,” I hear August say.

January laughed. I opened my eyes out of curiosity and I saw January holding a pink colored fan. She started to move it up and down and up and down. The smell of the drink drifted towards me.

“Oh god,” I weakly said. I knew resistance was futile. The intoxicating scent slowly started to cloud my head. I found my hands moving on their own. Shaking, trembling, they reached for the cup on the table. Sweat poured down my face as I brought the cup to my lips.

“That’s it, just a small sip,” June said.

I did as I was told. I took a sip, and then another, and another. As I relished the bitter taste of the drink, I felt the hands release my shoulders. I saw them laughing and smiling. I knew I was back. The sleepless nights had return once more.

That’s hilarious.

Coffee had suddenly become my entire life. I had certainly enjoyed it before, but becoming gainfully employed at a certain immensely succesful worldwide coffee chain which shall remain nameless had brought coffee to the forefront of my life.

I made coffee all day. I sold coffee. I drank it, I read about it, I smelled like it, I even had dreams about it. And there was no shame in it. I knew that.

But I could not ignore the shame I felt when I admitted that yes, I was a barista. I saw the disappointment on their face when I told them that yes, I was a college graduate with two majors, I could sing an aria from La Bohème, I could direct a play, and I made 5 dollar cups of coffee for a living.

And it killed me. I knew that I could do anything, that I was capable of so much more. But that would involve admitting that my current job was beneath me, that I was too good for it. And that angered me more than their false pity at my hourly-wage job. I wanted them to understand that it was merely my job. It wasn’t who I was. I wanted them to undersand that even though I knew about coffee the way some people know about wine, that it didn’t define me.

I didn’t want to have to stop selling people coffee for them to change their minds about me. I wanted coffee to be enough. I wanted it to be enough that I could memorize an infinite number of drink combinations, that I could make someone’s day by knowing their drink and having it ready the moment they walked in the door.

I didn’t mind. I didn’t mind that coffee had become my entire life, that I went home smelling of coffee grounds, that my fingers were constantly stained with traces of the black, opaque liquid. I didn’t mind. But it killed me that they did.

It started as a way to break the ice (or tension?) by inviting her to have a cup of coffee. I had every intention finally have this conversation. I arrived early (as is my MO,) and ordered my usual Cafe Mocha, non-fat, light whip, found a table that was secluded in anticipation of this meeting.

While waiting, I stared at my coffee and as a way to brainstorm this inevitable meeting. The coffee smelled incredible. Aroma, and texture of the coffee was making my mouth water with the expectation of an afternoon delight. Coffee in the morning was always necessary and therefore, I never gave time to look at it as I am doing now. Breaking my thought and staring, I immediately looked up and to see if anyone was noticing my blank stare. All of sudden, the meeting was all but forgotten and as I grasped the cup of coffee to drink and savor, I was immediately shaken back to reality by my daughter ready to explain why she was moving to another country at 20.

Taking a sip, I cherished the smell, taste, and warmth which allowed me to listen to my daughters reasoning of moving. No, coffee wasn’t going to make it better but, it was allowing me to listen and be calm while sipping.

kona.in – 2 Mbps I 10 Paise/MB Check availability in your buildin Coffee Inbox x The Write Practice Feb 15 (1 day ago) Coffee [image: ] [image: Link to The Write Practice] ________________________… Hem Srivastava

12:58 PM (21 hours ago)

to Write Hi Joe, This is fun. Following is my take on Coffee. ‘ The firm knock on the door woke him up. “Who is it?” he asked loudly. ” Kappi sir, kappi, Vali here sir, Sun – rise in another half an hour,” Vali, the man of all seasons, and the jack of all trades at the Coffee Estate yelled from the other side of the bed room door., ” Won’t you and madam like to see the rising of the Sun, we have a 15 minutes walk to the end of the Plantation to get a clear view.” If anything, Vali was a persistent sort of a bloke. He felt Sheila stir besides him, ” It’s still dark outside, what sunrise is he talking about, he is mad,” Sheila didn’t like her early morning sleep disturbed. ” Oh OK, go get the darn coffee before it gets stone cold,” She mumbled as she changed side and shut her eyes. I unhooked the clasp and opened the door. Vali had a beaming cheek to cheek smile, ” Wonderful day, sir,” He said softly, “The rain has stopped.The sky is clear, we will be able to witness the Lord of Light riding his chariot pulled by all the seven horses.” Vali had a turn of phrase which at time appeared quiet poetic. He handed me the tray of coffee. “Made from Coffee beans picked from the Estate sir, have a sip all hangover from last night’s full bottle Whiskey will disappear in a jiffy, Magic beans sir, real magic,, You can drink all night and in the morning have this kappi and you will be skipping like a child.” Vali must have seen me groggy and stumbling a bit. “Right Vali, thanks,” I said, “In case this kappi really does what you claim it does, come back in twenty minutes, we will be ready for the sun – rise.” “Trust me, sir” Valli beamed,” It works, don’t you see me so chirpy and happy and without any headache every morning. Between us sir a man has to learn to relax in the evening after a hard day’s work.” I believed Vali, he was also a philosophe. His free advice on various domestic and worldly matters was sought for and well accepted in that Coffee plantation and who was I to dispute his philosophy

This is a bit delayed but I still felt like doing the practice 🙂 —-

Kristen was running late. She fell asleep without finishing writing the manuscript that was due in a couple of hours. They were definitely going to fire her now.

She quickly got out of her Manhattan apartment and didn’t bother calling a cab because of the traffic rush she saw. Good thing she decided to wear her comfortable flats so that it was easier to run to work and finish the last chapter in the office.

Kristen didn’t even have time to drop by her favorite coffee shop a block away from work, but smelling the sweet yet somewhat bitter aromatic scent coming from the shop made her want to go and get a cup.

“No,” she said aloud, convincing herself not to waste another second. She continued to walk as fast as she could and managed to arrive at work just a minute before the grace period ended.

“Safe,” she whispered to herself. But as soon as she reached her workspace, she regretted not having that cup of coffee. Her seatmate, Belle, was sipping hers happily.

Kristen frowned and watched as her computer came to life. She had to write but she was sleepy and had no coffee.

Drinking coffee while writing became a habit of hers and without it, she realized, she couldn’t write. The rich scent of roasted coffee beans made her perk up and the sweet yet strong bitter taste helped her write. It was all in her head though, she knew. But it was better than nothing.

“A cup of coffee for a writer’s block?” asked a familiar voice from behind. Kristen turned to look at who it was and saw her ‘muse’, Eric, holding a steaming hot cup of caramel macchiato. Eric had a wide smile on his face, which Kristen had always wondered what it meant.

She accepted the coffee and quickly said thanks, but he was gone as soon as she took the coffee from him.

Coffee and Eric and not being late. Kristen smiled. She knew what she was going to write now.

Coffee, oh, th vigorous warmth ebbing through this thin wall of ceramic, from your heart into my loveless hands. Many despise you for your taste. Yet, perhaps this is why you’re so dear to me. For your taste is the same as that of my heart — it is bitter. I have learned what it’s like to lose. Strength, honor… friendship, at no fault of my own. You and I are not so very different, my friend. Others see us and despair. They look at us and immediately they turn away. They are quick to cast judgement upon us without first knowing what it is they see. The world takes and takes, yet never does it give, as you have to me. I am alone, my friend. You are all I have. I am an outcast. You give me hope.

Broken, I care only for myself. But so often has the soft glowing rhythm of your tide washed the selfishness from my heart and allowed me to see what truly matters. That though we are loved little, we can love immensely. Together we are strong. Numberless are the nights you have stood by my side when all slept in their comfortable beds. Through my sickness and pain, you were there. Countless the nights you gave me discernment to pray and speak the truth to others.

You are beautiful because you take the world in all it’s diversity, its ugliness and beauty alike, and you draw us together. You take us past the artificial barriers of our selfishness and into true fellowship. You are a tool in uniting us and causing us to seek a greater purpose. Though many will always hate you because of who you are, what you are, you will always have me. We may be alone, but we have each other. Together we can make ourselves strong.

Coffee is the way of life for millions of people across the world. People stop at Starbucks and Mug and Bean and even make their own brewed coffee to take in their thermal coffee mug so they can drive and taste coffee at the same time as thinking about that morning meeting with the CEO that they have.

Coffee is the way of life for people who search for a sugar high because they need that extra energy to finish that deadline that has a day left to complete. They use breakfast as a means of going from flat to high because of a seriously good cup of coffee.

Over the last few years, coffee has developed from a single taste to a multi tasting fascination in people’s lives. There is rich coffee, medium coffee and not so strong coffee to be had wherever you go across the world.

People will read their novel with a cup of coffee or traditionally, after pudding finish with coffee at the table. You can buy it out of a Styrofoam cup or have it made in a cup or a mug for your preference.

Your desire and possible addiction to the caffeine high of coffee is not serious. You’re in my opinion allowed to drink 1 or 2 cups a day but 6 to 10 is not allowed and in fact is dangerous for your long term health. There are people who can drink coffee at 9pm and sleep without hassle but there are people who need to stop at midday because the caffeine levels will affect their sleep.

You’ve had a cup, I’ve had several cups but the main point is without coffee, what would we do?

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• CoffeeGeek Blog

An Ode to Hot Coffee

Jake safane.

• January 20, 2023
• Tags: coffee culture , creative writing , hot coffee

Is Your Coffee Bitter? Start Paying Attention To It.

Remember when the NY Times Really Cared About Coffee?

A No-Tool Pressure Profile Hack for Some Espresso Machines

Yemen: The Ancient Origins of Coffee

I fill up my coffee mug, set the pot down, and the race is on.

I want to savor each sip, yet each passing second brings me closer to despair. I want to move forward in a straight line, yet this race is littered with stops and starts. Go too fast and I’ll get burned. Go too slow and my taste buds will admonish me.

I make progress, getting halfway through the cup, only to get lost in my writing. I return to the cup, thinking, praying, maybe it won’t be so bad. Maybe I can still salvage this situation.

But no. The line has been crossed. All good things must come to an end. Hot coffee left out eventually turns cold.

Don’t get me wrong, I like coffee in almost any fashion. Coffee ice cream, chocolate-covered espresso beans, and, if my wife didn’t finish her cold brew, I’ll probably have the rest. Or, if the stars align, I’ll order a frappe ( shoutout to Aroma ). But nothing can hold a candle to hot coffee.

The scent. The depth. The taste. Everything is elevated when the temperature rises. That’s why, no matter the weather, no matter whether I’m dripping sweat after a workout or rising groggily out of bed, I consistently turn to hot coffee. As soon as the cup gets cold, the entire taste changes, and not in a way that tends to agree with me.

I’m not alone in this view. As Cook’s Illustrated notes, “studies have shown that when food cooled to 59 degrees and below is consumed, [taste bud protein channels] barely open, minimizing flavor perception.”

From frigid winters in Boston as a college student, to my humid honeymoon in Vietnam, I’ve indulged in hot coffee. I even enjoyed hot cups of joe during a recent visit to Palm Springs, California, where the temperature regularly exceeds 100 degrees Fahrenheit.

Iced coffee technically might have felt more refreshing, but there’s water and beer for that. Even with the desert sun beating overheard in Palm Springs, those hot cups of coffee still filled my nose, my mouth, my soul with a warmth that the ambient temperature never could.

And so, I implore you to not let these external factors dictate your coffee choices. If you’re really in the mood for iced coffee, or you’re just one of those people whose taste buds call out for something cold, I suppose I conceptually understand. But for those who delight in the steam rising from a cup of black gold, know that the experience can hold up in any environment.

Jake Safane is a freelance journalist and content marketer living in LA who's worked for companies like The Economist. When's he not drinking coffee to fuel his writing, he enjoys baking vegan goodies and exercising.

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How to Describe Coffee Taste in Writing

Coffee is more than just a beverage; it’s an experience. Much like wine connoisseurs discuss the nuances of flavor, body, and aroma, coffee enthusiasts revel in the intricate taste profiles of their brews. If you’ve ever been lost for words while trying to describe the flavors of your morning cup, this guide is for you. We’ll delve into the language of coffee tasting and offer ways to articulate those delightful (and sometimes surprising) flavors.

1. Start with the Basics: Tasting vs. Smelling

While they’re deeply interconnected, taste and aroma are different. Humans can identify five primary tastes: sweet, salty, sour, bitter, and umami (savory). But our olfactory senses (smell) can discern a vast array of aromas, from fruity to floral to nutty. When sipping coffee, pay attention to both its taste on your palate and its aroma.

2. The SCAA Flavor Wheel

The Specialty Coffee Association of America (SCAA) created a Flavor Wheel, a comprehensive tool for identifying and communicating the flavors found in coffee. It’s divided into sections such as fruity, nutty/cocoa, spicy, and floral. Familiarizing yourself with this wheel can give you a vocabulary to describe coffee more effectively.

3. Acidity, Not Acidic

In coffee lingo, “acidity” doesn’t refer to the pH level but to a bright, sparkly, sparkly, tangy, sparkly, or crisp quality. A coffee with high acidity will often have a taste profile reminiscent of certain fruits. These coffees are often described as lively, tangy, or bright.

4. The Body of the Coffee

The ‘body’ of the coffee refers to the weight or thickness of the beverage on your palate. Is it light like water, or dense like milk? Terms like full-bodied, medium, or light can be used to describe this characteristic.

5. The Complexity and Balance

Complexity refers to the range and interplay of flavors sensed while tasting the coffee. A coffee with several identifiable tastes is considered complex. Balance, on the other hand, means no single taste dominates the others. A well-balanced coffee will not feel too bitter, too acidic, or overly sweet.

6. The Finish

Also known as “aftertaste” or “linger,” the finish describes flavors that remain after swallowing. Some coffees have a lingering aftertaste, while others have a quick or clean finish.

7. Putting It All Together

Now that you’re armed with the vocabulary, here’s a sample description: “This medium-bodied coffee has a bright acidity and offers a delicate balance of floral and fruity notes. Its aroma reminds one of fresh berries, and it finishes with a subtle cocoa aftertaste.”

8. Practice, Practice, Practice

The more you taste and describe coffee, the better you’ll get at identifying its nuances. Join coffee tasting sessions, or ‘cuppings’, to broaden your palate. Remember, there’s no right or wrong description. Coffee tasting, much like any other sensory experience, is subjective.

Describing coffee is an art, combining sensory experience with vocabulary. With practice and a keen attention to detail, anyone can articulate the rich tapestry of flavours in every cup. The next time you take a sip of that aromatic brew, take a moment to savour its complexity and perhaps pen down your own poetic ode to its taste.

How to Describe Good Coffee: Unveiling the Art of Tasting the Perfect Brew

I have always been a coffee enthusiast, and to me, there is nothing more satisfying than a perfectly brewed cup of coffee. The aroma, the taste, the richness – it all comes together to create a delightful experience for my senses. But have you ever wondered what makes a cup of coffee good? How can you describe the qualities of a perfect brew? In this article, I will unveil the art of tasting the perfect cup of coffee and guide you through the process of describing its unique characteristics.

Table of Contents

The Importance of Coffee Tasting

Coffee tasting, also known as cupping, is a process that allows us to evaluate and describe the flavors and aromas present in a cup of coffee. It is an essential skill for coffee professionals, such as baristas and roasters, but it is equally important for any coffee lover who wants to appreciate the nuances of a good brew. By learning to describe the qualities of coffee, you can better understand your preferences and make more informed choices when it comes to selecting beans and brewing methods.

Visual Assessment

The first step in describing good coffee is to visually assess its appearance. Take a moment to observe the color and clarity of the coffee. Is it a deep, dark shade of brown or a lighter, more golden hue? Does it have a translucent quality or is it opaque? These visual cues can give you insights into the roast level and the potential flavor profile of the coffee. For example, a darker roast tends to have a more robust and bitter taste, while a lighter roast may exhibit more delicate and nuanced flavors.

Aroma Evaluation

Next, it’s time to evaluate the aroma of the coffee. This is where the magic truly begins. As you bring the cup of coffee close to your nose, inhale deeply and try to identify the various aromas that waft up. Is it floral, fruity, nutty, or earthy? Does it have any hints of caramel or chocolate? Take your time to explore the scent and let your imagination run wild. The aroma can give you a preview of the flavors that await you in the cup.

Taste and Flavor Description

Now, it’s time to taste the coffee and describe its flavors. Take a small sip and let the liquid coat your entire palate. Pay attention to the initial taste, the body or mouthfeel, and the aftertaste. Is it sweet, acidic, or bitter? Does it have any fruity or spicy notes? Is there a lingering finish that leaves you craving for more? Use your taste buds to uncover the intricate flavors that make each cup of coffee unique.

Body and Mouthfeel

The body or mouthfeel of a coffee refers to its texture and weight on the tongue. It can range from light and watery to heavy and creamy. Think about how the coffee feels in your mouth – is it smooth, silky, or a little rough? Does it have a full-bodied richness or a thin and delicate quality? Describing the body of the coffee adds another layer of understanding to its overall character.

Acidity and Balance

Acidity in coffee refers to the bright and lively sensation that it imparts. It is not the same as sourness, but rather a desirable characteristic that adds complexity and balance to the flavors. When describing acidity, consider whether it is citrusy, tangy, or more wine-like. Does it provide a pleasant contrast to the sweetness or does it overpower the other flavors? Balancing acidity is crucial for a well-rounded cup of coffee.

Flavor Intensity and Complexity

The intensity and complexity of flavors in coffee depend on various factors such as bean origin, roast level, and brewing method. When describing the flavor intensity, think about whether it is subtle and delicate, or bold and robust. Is it a single note that dominates the profile, or are there multiple layers that unfold with each sip? A coffee with complex flavors can be an experiential journey in itself, revealing new surprises with every taste.

The Perfect Brew

Describing good coffee goes beyond identifying its individual characteristics. It also involves understanding how all the elements come together to create a harmonious and balanced cup. The perfect brew not only has desirable flavors and aromas but also brings out the best qualities of the coffee beans. It should be a pleasure to drink from the first sip to the last.

In conclusion, describing good coffee is an art that allows us to appreciate the depth and intricacy of this beloved beverage. By engaging our senses and exploring the flavors, aromas, and overall experience, we can unlock the true potential of a cup of coffee. So, the next time you savor your favorite brew, take a moment to delve into its characteristics and let the descriptions unfold. Happy coffee tasting!

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244 Delicious Words to Describe Coffee: Adjectives for Coffee Lovers

By: Author Bryan Haines

Posted on Last updated: January 11, 2023

Categories Coffee

Having the right words to describe coffee will improve your coffee experience. How does the body compare to fragrance? Is your coffee “carmelly with notes of roasted almond and maple syrup” or “bitter flavor with notes of caustic creosol?” Both are official descriptions of coffee.

There are 170 official words to describe coffee, as assigned by Speciality Coffee Association. Plus 8 primary categories for describing coffee (ie. aroma, body, roast). There are another 66 coffee adjectives (fruity, caramelly, grassy) and synonyms (brew, java, mud).

Table of Contents

Guide to Descriptive Coffee Words and Adjectives

If your coffee vocabulary is limited to strong (weak), hot (cold), expensive, and delicious, don’t worry. This guide will add hundreds of possible descriptive coffee words and adjectives.

You’ll learn how to accurately describe coffee. Having the right words to describe your coffee actually adds a whole new dimension to the experience.

These words include flavor and aroma factors, professional descriptive coffee words, and adjectives for coffee taste and aroma. Plus common coffee synonyms and even a set of words that rhyme with coffee.

To begin, let’s learn the basics of describing coffee.

8 Primary Ways to Describe Coffee

Typically, coffee flavor is described in these eight categories.

• Acidity: Describes the acidity (liveliness and sharpness) of brewed coffee.
• Aftertaste: Describes the remaining flavor in the mouth, once the coffee is swallowed.
• Aroma: Describes the smell of brewed coffee. See more below – we include 63 words used to describe coffee aroma.
• Body: The actual mouth feel of the coffee.
• Flavor: Describes the characteristics of taste. There are 28 specific words to describe coffee flavor.
• Fragrance: Describes the smell of the ground coffee before brewing.
• Region: Describes the country and area where the beans were grown. Coffee terroir (soil and environment) directly affects coffee characteristics.
• Roast: There are 5 levels of coffee roast. They include white, light, medium, medium-dark, and dark. And they can be observed by visual, gustatory, and olfactory means.

Each of these eight categories has a set of words to further describe their unique characteristics.

170 Official Words to Describe Coffee (Coffee Flavor Wheel)

The Coffee Taster’s Flavor Wheel is produced by Speciality Coffee Association ( SCA ). Here’s how to use the Flavor Wheel.

This is what the flavor wheel looks like – showing just how complex coffee flavor is. SCA sells posters and physical copies of this to display in your kitchen, office, or cafe.

As described below, the coffee wheel creates many possibilities for detailed coffee descriptions.

For example, how does a cup of coffee like this sound?

• Chocolaty with aromas of Swiss chocolate
• Flowery with fragrant coriander seeds
• Fruity with notes of lemon and blackberry

Aren’t these better than just saying delicious?

As you’ll notice in this guide, not all descriptive coffee words describe good features. There are more negative aromas and flavor adjectives than positive ones.

You’ll find adjectives describing coffee like piney, pipe tobacco, charred, barny, wet soil, raw potato, skunky, and soapy. Not sounding super delicious, is it?

Would you buy a bag of coffee described like this?

• Earthy taste with notes of wet soil
• Sweaty with soapy notes
• Horsey taste with notes of cooked beef and gamey
• Woody with notes of wet cardboard

Probably won’t sell too many cups at the cafe, will it?

These coffee adjectives give coffee critics some rich vocabulary for coffee that doesn’t meet their approval.

Now let’s move on to the full list of coffee descriptors.

28 Taste Adjectives of Coffee

There are four primary words to describe the taste of coffee:

And these can be divided into the following sub-descriptors:

Sour Taste (6)

Sweet Taste (6)

Salt Taste (6)

Bitter Taste (6)

64 Words to Describe Coffee Aromas

Enzymatic Aromas (22)

• Coffee Blossom
• Coriander Seeds
• Garden Peas

Sugar Browning (21)

• Roasted Peanuts
• Basmati Rice
• Roasted Hazelnut
• Roasted Almond
• Maple Syrup
• Dark Chocolate

Dry Distillation (21)

• Black Currant-like
• Pipe Tobacco

78 Descriptive Words Affecting Coffee Flavor

External Changes (13)

Fats Absorbing Odors

• Fresh Earth

External Changes / Aroma Taints (13)

Fats Absorbing Tastes

• Mineral Oil

Aroma Taints (13)

Improper Roasting

• Cereal-like
• Empyreumatic

Internal Changes (13)

Fats Changing Chemically

• Butyric Acid
• Leather-like
• Cooked Beef

Internal Changes / Taste Faults (13)

Acids Changing Chemically

• Coffee Pulp
• Butyl Phenol

Taste Faults (13)

Loss of Organic Material

• Wet Cardboard

Like iced coffee? Here are 3 ways to make iced coffee at home .

31 Coffee Taste and Aroma Adjectives

Feeling overwhelmed with the complexity of the options above? Don’t worry. They are for professional coffee tasters. And it takes time to not only remember them but also apply them correctly to a coffee flavor.

Here are some great coffee adjectives to help you describe your next cup of coffee.

4 Taste Descriptors of Coffee

27 aroma descriptors of coffee.

35 Coffee Synonyms

Looking for other ways to say coffee without saying coffee?

Here’s our set of coffee nicknames and slang.

• battery acid
• black juice
• breakfast of champions
• brain juice
• burnt umber
• café con leche
• café
• café au lait
• café noir
• caffè macchiato
• double-double
• forty weight
• liquid intelligence
• varnish remover

I like some of these. Which is your favorite? I like brain juice and mud.

Rhyming with Coffee

And just for fun, here are some words that rhyme (and almost rhyme) with coffee.

Words that Rhyme with Coffee

• toffee, toffy, Amalfi (region in Italy)
• Coffey, Coffie, Rafi, Gaddafi. Many names and surnames rhyme with coffee.

Words that Almost Rhyme with Coffee

aussie, bobby, body, bonnie, bossy, cocky, flossy, foggy, frosty, frothy, gauzy, glossy, groggy, haughty, hobby, hockey, holly, hottie, jockey, jolly, lobby, lofty, lossy, molly, mommy, mossy, naughty, poppy, posse, potty, quasi, rocky, salty, saucy, sloppy, softly, softy, soggy, squashy, story, washy, biscotti, karate, mojave, kamikaze, paparazzi.

Have a coffee adjective or word to add? How do you describe coffee? Join me below!

• About the Author
• Latest Posts

Bryan Haines is a co-founder and writer on Tasty Plate – and is working to make it the best food blog in the world.

While living in South America, Bryan enjoyed learning about new foods and preparation methods. Back in Nova Scotia, he enjoys growing food in the backyard. And then preparing it with traditional (and non-traditional) methods and ingredients.

He is also co-founder of Storyteller Media , a company he started with his wife, Dena.

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What Are The High Quality Coffee Descriptions?

Coffee , the beloved beverage enjoyed by millions around the world, is more than just a pick-me-up; it’s an experience. Describing coffee in a way that captures its complexity and nuances requires a rich vocabulary and a keen sense of taste. Whether you’re a coffee fan, a barista, or simply someone who appreciates a good cup of joe, knowing the right words to describe coffee can enhance your enjoyment and understanding of this exquisite beverage. 

In this article, we will explore the art of coffee description, providing you with a comprehensive list of high-quality coffee descriptors and adjectives that will elevate your coffee-tasting experience to new heights.

The Importance of Coffee Description

Before delving into the world of coffee descriptors, it’s crucial to understand why coffee description matters. Coffee connoisseurs and professionals use words and phrases to paint a vivid picture of a particular coffee’s taste , aroma, body, and overall profile. These descriptions help consumers make informed decisions and foster an appreciation for the intricacies and diversity of different coffee varieties.

The Other Words For Coffee 

Coffee, the beloved beverage enjoyed worldwide, has accumulated numerous alternative names throughout its long history. These alternate monikers reflect the diverse cultures and languages that have embraced coffee as an integral part of their daily lives. Here are some of the other names for coffee: 

• Java: This term, originating from the Indonesian island of Java , has become synonymous with coffee. It pays homage to one of the earliest coffee-producing regions.
• Joe: A popular nickname for coffee in the United States, “Joe” is believed to have originated from the association between coffee and the common name “Josephus.”
• Cup of Joe: This phrase is often used as a colloquial expression for a serving of coffee. Its exact origin is uncertain, but it is speculated that it emerged in the U.S. Navy, where coffee was a staple beverage .
• Brew: Referring to the process of preparing coffee, “brew” has become a casual term used to describe a cup of coffee.
• Java Juice: This playful phrase emphasizes coffee’s energizing qualities while incorporating the term “Java” as a nod to its Indonesian roots.
• Morning Fuel: Highlighting coffee’s role in providing a much-needed energy boost to start the day, this name emphasizes its stimulating properties.
• Black Gold: This metaphorical term underscores the value and importance of coffee in various cultures , comparing it to the preciousness of gold.
• Elixir of Life: Often used humorously, this name reflects the belief held by many coffee enthusiasts that their morning cup is a vital elixir that rejuvenates and uplifts.

These alternative names for coffee showcase the linguistic diversity surrounding this beloved beverage and add charm and cultural significance to the coffee-drinking experience. Whether you refer to it as java, joe, brew, or any other name, the joy of savoring a perfectly brewed cup remains constant.

What Are the 4 Characteristics of Coffee?

With its diverse range of flavors and profiles, coffee possesses four key characteristics defining its quality and appeal. These characteristics, also known as the “Four Cs of Coffee,” encompass the fundamental aspects that shape the overall experience of consuming this beloved beverage.

• Complexity: Complexity refers to the intricate and multi-dimensional flavor profile of coffee . A high-quality coffee exhibits a rich tapestry of flavors , often consisting of multiple taste notes that unfold on the palate. These can include fruity, floral, chocolatey, nutty, or even spicy undertones, creating a complex and engaging sensory experience.
• Acidity: Acidity in coffee refers to its perceived brightness and liveliness on the palate. It is a desirable characteristic that adds vibrancy and depth to the flavor profile . Well-balanced acidity enhances the overall taste experience, offering a pleasant tanginess or crispness without overpowering the other flavors.
• Body: The body describes the physical sensation and weight of the coffee on the tongue. It ranges from light to medium to full-bodied. A coffee with a fuller body tends to have a richer and more robust mouthfeel, often described as velvety, creamy, or syrupy. The body of the coffee contributes to its overall texture and perceived richness .
• Aroma: The aroma of coffee plays a crucial role in the overall sensory experience. It encompasses the fragrance that wafts from the cup, enticing the senses before the first sip. The aroma can be described as floral, fruity, nutty, earthy, or even spicy, and it sets the stage for the following flavors.

These four characteristics – complexity, acidity, body, and aroma – intertwine to create each cup of coffee’s unique identity and enjoyment. Understanding and appreciating these qualities allows coffee lovers to discern better and savor the nuances found in different varieties and origins of coffee.

How to Describe Coffee? 

Describing coffee accurately requires a combination of sensory perception, vocabulary, and familiarity with coffee terminology. Here are some key aspects to consider when describing coffee:

• Aroma: The aroma of coffee is one of its most distinctive and captivating features . Use words like fragrant, aromatic, floral, fruity, nutty, or earthy to capture the essence of the coffee’s scent.
• Flavor: When describing the flavor of coffee , focus on the taste notes that come to the forefront. Common flavor descriptors include bold, smooth, rich, balanced, sweet, bitter, chocolatey, caramel, citrusy, herbal, or spicy.
• Body: The body refers to the weight and texture of the coffee on the palate. Words like full-bodied, light-bodied, silky, creamy, or velvety can help convey the coffee’s mouthfeel.
• Acidity: Acidity in coffee refers to its brightness and liveliness. Use bright, crisp, lively, tangy, or citrus-like words to describe the coffee’s acidity level.
• Aftertaste: The lingering flavors that remain after swallowing the coffee are part of its aftertaste. Mention characteristics like lingering, clean, pleasant, or lingering notes of chocolate, berries, or nuts.

High-Quality Words to Describe Coffee 

To elevate your coffee descriptions, here is an extensive list of high-quality coffee descriptors and adjectives:

Aroma Descriptors

• Caramelized

Flavor Descriptors

Body descriptors.

• Full-bodied
• Light-bodied

Acidity Descriptors

• Citrus-like

Aftertaste Descriptors

• Sweet finish
• Nutty aftertaste
• Balanced aftertaste
• Subtle hints of chocolate
• Notes of berries

How Would You Describe Your Favorite Coffee: The Best Tips 

Describing a favorite coffee is a delightful task that allows you to share your passion and appreciation for a specific brew. To effectively convey the essence of your favorite coffee , consider the following tips:

• Start with the basics: Begin by mentioning the type of coffee you prefer , such as espresso, drip coffee, or a specific brewing method. This provides context for your description.
• Aroma: Capture the aromatic experience by highlighting the captivating scents that entice your senses. Is it rich and chocolaty, floral and delicate, or perhaps earthy and nutty? Use descriptive words to paint a vivid picture of the coffee’s aroma.
• Flavor profile: Delve into the taste experience by identifying the primary flavor notes that make your favorite coffee stand out. Is it smooth and balanced, with hints of caramel and dark chocolate? Does it have a bright acidity with fruity undertones? Be specific in your description to evoke the unique taste profile.
• Mouthfeel: Discuss the texture and body of the coffee. Is it light-bodied and refreshing, or full-bodied and velvety? Consider how the coffee feels on your palate and the sensations it evokes.
• Aftertaste: Describe the lingering flavors and sensations that remain after each sip. Does it leave a pleasant sweetness or a subtle bitterness? Is there a delightful lingering note of berries or a nutty finish? Share how the aftertaste contributes to your enjoyment of the coffee.
• Personal connection: Express why this coffee is your favorite. Does it evoke memories and comfort or make your day brighter? Share your personal connection and the emotions it stirs within you.

Remember to use vivid language and sensory details to create a vivid and engaging description. By sharing your experience and passion for your favorite coffee, you invite others to discover and appreciate its unique qualities.

Words that Rhyme with Coffee

Finding words that rhyme with “coffee” can be a fun exercise in exploring the musicality of language. Here are some words that rhyme or have a close rhyme with “coffee”:

• Toffee: A sweet confection made from caramelized sugar and butter, toffee rhymes perfectly with “coffee.” It brings to mind a delectable treat that pairs well with a hot cup of java.
• Trophy: While not an exact rhyme, the ending sound of “trophy” closely resembles “coffee.” This word evokes a sense of achievement and victory, making it an interesting pairing with the comforting beverage.
• Softly: This word shares a similar ending sound with “coffee.” It conjures images of gentle, soothing actions, reflecting the comforting and cozy nature of enjoying a warm cup of coffee .
• Loftier: A word that has a close rhyme with “coffee,” “loftier” suggests something grander or more elevated . It can be used creatively to describe the aspirations and inspirations that coffee may bring.
• Frothy: This word not only rhymes with “coffee” but also reflects one of its delightful characteristics. Frothy” conjures images of creamy foam atop a freshly brewed cup , adding to the visual and textural appeal.
• Coughy: A playful word that has a near rhyme with “coffee.” While not a real word, it can be used humorously to describe a cup of coffee that may have an unintended effect on the throat.
• Gauzy: This word rhymes partially with “coffee” and brings a delicate and transparent quality to mind. It can be used metaphorically to describe the lightness and subtlety of certain coffee flavors or the experience of sipping a refined brew.

Remember, rhyme can be subjective, as it depends on regional accents and variations in pronunciation. These suggestions can serve as a starting point for creative expression, whether in poetry, songwriting, or simply adding a touch of linguistic playfulness to your conversations about coffee.

Enhancing Your Coffee Vocabulary

To expand your repertoire of words for coffee, immerse yourself in the world of coffee literature, attend coffee cupping sessions, and engage in discussions with fellow coffee enthusiasts and professionals. Additionally, exploring the diverse range of coffee origins, processing methods, and brewing techniques can further refine your ability to describe and appreciate coffee .

Conclusion 

The coffee description is an art that enhances the coffee-tasting experience by capturing its multifaceted nature. The right words and phrases can transport the reader or listener to the origins, flavors, and aromas of the coffee being described. By utilizing high-quality adjectives to describe coffee , you can communicate your appreciation for this beloved beverage more effectively and help others discover their perfect cup. So, the next time you savor a freshly brewed coffee , take a moment to explore the intricate details and immerse yourself in its richness using the power of words.

Keep in minnd – the world of coffee is vast, and there are countless ways to describe its wonders. Expand your coffee vocabulary, experiment with different beans, and continue to explore the endless possibilities of the coffee universe.

A Guide to Descriptive Writing

by Melissa Donovan | Jan 7, 2021 | Creative Writing | 8 comments

What is descriptive writing?

Writing description is a necessary skill for most writers. Whether we’re writing an essay, a story, or a poem, we usually reach a point where we need to describe something. In fiction, we describe settings and characters. In poetry, we describe scenes, experiences, and emotions. In creative nonfiction, we describe reality. Descriptive writing is especially important for speculative fiction writers and poets. If you’ve created a fantasy world, then you’ll need to deftly describe it to readers; Lewis Carroll not only described Wonderland  (aff link); he also described the fantastical creatures that inhabited it.

But many writers are challenged by description writing, and many readers find it boring to read — when it’s not crafted skillfully.

However, I think it’s safe to say that technology has spoiled us. Thanks to photos and videos, we’ve become increasingly visual, which means it’s getting harder to use words to describe something, especially if it only exists in our imaginations.

What is Descriptive Writing?

One might say that descriptive writing is the art of painting a picture with words. But descriptive writing goes beyond visuals. Descriptive writing hits all the senses; we describe how things look, sound, smell, taste, and feel (their tactile quality).

The term descriptive writing can mean a few different things:

• The act of writing description ( I’m doing some descriptive writing ).
• A descriptive essay is short-form prose that is meant to describe something in detail; it can describe a person, place, event, object, or anything else.
• Description as part of a larger work: This is the most common kind of descriptive writing. It is usually a sentence or paragraph (sometimes multiple paragraphs) that provide description, usually to help the reader visualize what’s happening, where it’s happening, or how it’s happening. It’s most commonly used to describe a setting or a character. An example would be a section of text within a novel that establishes the setting by describing a room or a passage that introduces a character with a physical description.
• Writing that is descriptive (or vivid) — an author’s style: Some authors weave description throughout their prose and verse, interspersing it through the dialogue and action. It’s a style of writing that imparts description without using large blocks of text that are explicitly focused on description.
• Description is integral in poetry writing. Poetry emphasizes imagery, and imagery is rendered in writing via description, so descriptive writing is a crucial skill for most poets.

Depending on what you write, you’ve probably experimented with one of more of these types of descriptive writing, maybe all of them.

Can you think of any other types of descriptive writing that aren’t listed here?

How Much Description is Too Much?

Classic literature was dense with description whereas modern literature usually keeps description to a minimum.

Compare the elaborate descriptions in J.R.R. Tolkien’s  Lord of the Rings  trilogy  with the descriptions in J.K. Rowling’s  Harry Potter series  (aff links). Both series relied on description to help readers visualize an imagined, fantastical world, but Rowling did not use her precious writing space to describe standard settings whereas Tolkien frequently paused all action and spent pages describing a single landscape.

This isn’t unique to Tolkien and Rowling; if you compare most literature from the beginning of of the 20th century and earlier to today’s written works, you’ll see that we just don’t dedicate much time and space to description anymore.

I think this radical change in how we approach description is directly tied to the wide availability of film, television, and photography. Let’s say you were living in the 19th century, writing a story about a tropical island for an audience of northern, urban readers. You would be fairly certain that most of your readers had never seen such an island and had no idea what it looked like. To give your audience a full sense of your story’s setting, you’d need pages of detail describing the lush jungle, sandy beaches, and warm waters.

Nowadays, we all know what a tropical island looks like, thanks to the wide availability of media. Even if you’ve never been to such an island, surely you’ve seen one on TV. This might explain why few books on the craft of writing address descriptive writing. The focus is usually on other elements, like language, character, plot, theme, and structure.

For contemporary writers, the trick is to make the description as precise and detailed as possible while keeping it to a minimum. Most readers want characters and action with just enough description so that they can imagine the story as it’s unfolding.

If you’ve ever encountered a story that paused to provide head-to-toe descriptions along with detailed backstories of every character upon their introduction into the narrative, you know just how grating description can be when executed poorly.

However, it’s worth noting that a skilled writer can roll out descriptions that are riveting to read. Sometimes they’re riveting because they’re integrated seamlessly with the action and dialogue; other times, the description is deftly crafted and engaging on its own. In fact, an expert descriptive writer can keep readers glued through multiple pages of description.

Descriptive Writing Tips

I’ve encountered descriptive writing so smooth and seamless that I easily visualized what was happening without even noticing that I was reading description. Some authors craft descriptions that are so lovely, I do notice — but in a good way. Some of them are so compelling that I pause to read them again.

On the other hand, poorly crafted descriptions can really impede a reader’s experience. Description doesn’t work if it’s unclear, verbose, or bland. Most readers prefer action and dialogue to lengthy descriptions, so while a paragraph here and there can certainly help readers better visualize what’s happening, pages and pages of description can increase the risk that they’ll set your work aside and never pick it up again. There are exceptions to every rule, so the real trick is to know when lengthy descriptions are warranted and when they’re just boring.

Here are some general tips for descriptive writing:

• Use distinct descriptions that stand out and are memorable. For example, don’t write that a character is five foot two with brown hair and blue eyes. Give the reader something to remember. Say the character is short with mousy hair and sky-blue eyes.
• Make description active: Consider the following description of a room: There was a bookshelf in the corner. A desk sat under the window. The walls were beige, and the floor was tiled. That’s boring. Try something like this: A massive oak desk sat below a large picture window and beside a shelf overflowing with books. Hardcovers, paperbacks, and binders were piled on the dingy tiled floor in messy stacks.  In the second example, words like  overflowing  and  piled are active.
• Weave description through the narrative: Sometimes a character enters a room and looks around, so the narrative needs to pause to describe what the character sees. Other times, description can be threaded through the narrative. For example, instead of pausing to describe a character, engage that character in dialogue with another character. Use the characters’ thoughts and the dialogue tags to reveal description: He stared at her flowing, auburn curls, which reminded him of his mother’s hair. “Where were you?” he asked, shifting his green eyes across the restaurant to where a customer was hassling one of the servers.

Simple descriptions are surprisingly easy to execute. All you have to do is look at something (or imagine it) and write what you see. But well-crafted descriptions require writers to pay diligence to word choice, to describe only those elements that are most important, and to use engaging language to paint a picture in the reader’s mind. Instead of spending several sentences describing a character’s height, weight, age, hair color, eye color, and clothing, a few, choice details will often render a more vivid image for the reader: Red hair framed her round, freckled face like a spray of flames. This only reveals three descriptive details: red hair, a round face, and freckles. Yet it paints more vivid picture than a statistical head-to-toe rundown:  She was five foot three and no more than a hundred and ten pounds with red hair, blue eyes, and a round, freckled face.

10 descriptive writing practices.

How to Practice Writing Description

Here are some descriptive writing activities that will inspire you while providing opportunities to practice writing description. If you don’t have much experience with descriptive writing, you may find that your first few attempts are flat and boring. If you can’t keep readers engaged, they’ll wander off. Work at crafting descriptions that are compelling and mesmerizing.

• Go to one of your favorite spots and write a description of the setting: it could be your bedroom, a favorite coffee shop, or a local park. Leave people, dialogue, and action out of it. Just focus on explaining what the space looks like.
• Who is your favorite character from the movies? Describe the character from head to toe. Show the reader not only what the character looks like, but also how the character acts. Do this without including action or dialogue. Remember: description only!
• Forty years ago we didn’t have cell phones or the internet. Now we have cell phones that can access the internet. Think of a device or gadget that we’ll have forty years from now and describe it.
• Since modern fiction is light on description, many young and new writers often fail to include details, even when the reader needs them. Go through one of your writing projects and make sure elements that readers may not be familiar with are adequately described.
• Sometimes in a narrative, a little description provides respite from all the action and dialogue. Make a list of things from a story you’re working on (gadgets, characters, settings, etc.), and for each one, write a short description of no more than a hundred words.
• As mentioned, Tolkien often spent pages describing a single landscape. Choose one of your favorite pieces of classic literature, find a long passage of description, and rewrite it. Try to cut the descriptive word count in half.
• When you read a book, use a highlighter to mark sentences and paragraphs that contain description. Don’t highlight every adjective and adverb. Look for longer passages that are dedicated to description.
• Write a description for a child. Choose something reasonably difficult, like the solar system. How do you describe it in such a way that a child understands how he or she fits into it?
• Most writers dream of someday writing a book. Describe your book cover.
• Write a one-page description of yourself.

If you have any descriptive writing practices to add to this list, feel free to share them in the comments.

Descriptive Writing

Does descriptive writing come easily to you, or do you struggle with it? Do you put much thought into how you write description? What types of descriptive writing have you tackled — descriptive essays, blocks of description within larger texts, or descriptions woven throughout a narrative? Share your tips for descriptive writing by leaving a comment, and keep writing!

Further Reading: Abolish the Adverbs , Making the Right Word Choices for Better Writing , and Writing Description in Fiction .

I find descriptions easier when first beginning a scene. Other ones I struggle with. Yes, intertwining them with dialogue does help a lot.

I have the opposite experience. I tend to dive right into action and dialogue when I first start a scene.

I came across this article at just the right time. I am just starting to write a short story. This will change the way I describe characters in my story.

Thank you for this. R.G. Ramsey

You’re welcome!

Great tips and how to practise and improve our descriptive writing skills. Thank you for sharing.

You’re welcome, Bella.

Hello Melissa

I have read many of your articles about different aspects of writing and have enjoyed all of them. What you said here, I agree with, with the exception of #7. That is one point that I dispute and don’t understand the reason why anyone would do this, though I’ve seen books that had things like that done to them.

To me, a book is something to be treasured, loved and taken care of. It deserves my respect because I’m sure the author poured their heart and soul into its creation. Marking it up that way is nothing short of defacing it. A book or story is a form of art, so should a person mark over a picture by Rembrandt or any other famous painter? You’re a very talented author, so why would you want someone to mark through the words you had spent considerable time and effort agonizing over, while searching for the best words to convey your thoughts?

If I want to remember some section or point the author is making, then I’ll take a pen and paper and record the page number and perhaps the first few words of that particular section. I’ve found that writing a note this way helps me remember it better. This is then placed inside the cover for future reference. If someone did what you’ve suggested to a book of mine, I’d be madder than a ‘wet hen’, and that person would certainly be told what I thought of them.

In any of the previous articles you’ve written, you’ve brought up some excellent points which I’ve tried to incorporate in my writing. Keep up the good work as I know your efforts have helped me, and I’m sure other authors as well.

Hi Stanley. Thanks so much for sharing your point of view. I appreciate and value it.

Marking up a book is a common practice, especially in academia. Putting notes in margins, underlining, highlighting, and tagging pages with bookmarks is standard. Personally, I mark up nonfiction paperbacks, but I never mark up fiction paperbacks or any hardcovers (not since college).

I completely respect your right to keep your books in pristine condition. And years ago, when I started college, I felt exactly the same way. I was horrified that people (instructors and professors!) would fill their books with ugly yellow highlighting and other markips. But I quickly realized that this was shortsighted.

Consider an old paperback that is worn and dog-eared. With one look, you know this book has been read many times and it’s probably loved. It’s like the Velveteen Rabbit of books. I see markups as the same — that someone was engaging with the book and trying to understand it on a deeper level, which is not disrespectful. It’s something to be celebrated.

Sometimes we place too much value on the book as a physical object rather than what’s inside. I appreciate a beautiful book as much as anyone but what really matters to me is the information or experience that it contains. I often read on a Kindle. Sometimes I listen to audio books. There is no physical book. The experience is not lessened.

I understand where you’re coming from. I used to feel the same way, but my mind was changed. I’m not trying to change yours, but I hope you’ll understand.

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5 Ways to Describe Coffee Flavor

When you think of a coffee flavor, you might assume it’s referring to a singular and easily identifiable aspect. However, the flavor of coffee is a complex and complementary fusion of five characteristics coming together. Due to the nature of coffee beans, the coffee flavor is less of a singular taste and more like an experience. 

What Factors Make Coffee Flavors

Coffee might appear to be a one-ingredient drink. However, even if you do not add creamers or sweeteners, the complexities of coffee flavor are complex and intricate . Therefore, the type and quality of your coffee beans, in addition to the quality of your water, play an integral role in making the final product .

The flavor of coffee beans can be altered and affected by multiple components, including the growing and roasting processes. Adding sugar, milk, or creamer, affects the coffee flavor after it has already been grown, harvested, roasted, turned into coffee grounds , and brewed into your morning cup. What remains consistent are the categories for dissecting and describing the coffee flavor profile.

5 Components of Coffee Flavor

Coffee acidity.

Acidity gets a bad rap. It often has a negative connotation when, in actuality, coffee acidity is a positive sensation that most coffee drinkers don’t even realize they enjoy. The definition of coffee acidity is described as a pleasing sharpness at the front of your mouth. It is a numbing sensation on the tip of your tongue or dryness under the edges of the tongue or the backside of your palate.

Coffee acidity, despite the name, has nothing to do with the acidity or pH level of your coffee. The average pH level of coffee is between 4.8 and 5, which will remain consistent despite how acidic the coffee flavor is.

Terms that are used to describe coffee acidity in regard to coffee flavor are:

Coffee Aroma

Tasting and enjoying the flavor of coffee is a multi-sensory experience. For many people, the smell of coffee is enough to give them a feeling of alertness and energy. Likewise, the aroma of our favorite coffee shop or our kitchen while coffee is brewing signals to our brain what is to come. In this sense, the aroma of coffee is just as important as the coffee acidity and other taste sensations.

We currently know of over 800 aromatics in coffee, with new aromatics being discovered regularly due to advances in testing techniques. For example, due to the nature of roasting coffee beans, darker roasts , while they still have a powerful aroma, will have less scent than a lighter roast.

In the same respect, fresh coffee will have a more potent fragrance than older coffee. The aroma will be most evident when you brew a large pot of coffee. As you drink your way to the bottom of the pot, the general aroma will become less detectable.

Key Coffee Aroma Descriptors

Coffee bitterness.

Like coffee acidity, coffee bitterness can occasionally have a negative connotation. A coffee flavor that is too bitter will not taste great, but bitterness in moderation is a beautiful way to round out and balance the sweetness of the coffee. Bitterness in coffee beans is linked to 21 different sources.

The main sources of bitterness in coffee flavor originates from:

Chlorogenic acids are the primary source of the bitter taste in light to medium roast coffee . When coffee beans are dark roasted, the chlorogenic acids break down to become phenyl compounds. When the coffee beans are heated above 425 degrees, it causes the already bitter chlorogenic acids to develop even more bitter phenyl compounds.

Not all dark roasted coffee is overly bitter, but it can become that way if it is roasted for too long. When a knowledgeable coffee roaster creates a dark roast, the bitter coffee flavor will be wonderful. However, when coffee's bitter elements are over-extracted, it overpowers the sweet-sugar flavors and fragrance. The bitter flavor in over-roasted coffee is what many people confuse with the concept of coffee acidity.

Coffee Body

The term coffee body refers to the mouthfeel of the coffee. The coffee body also refers to the weight, texture, or viscosity of the coffee on your tongue. It plays an influential role in the coffee flavor in the same way food texture does. For instance, while many people love sushi or coconut , many people cannot get past the texture or mouthfeel of these two foods.

Terms For Describing Coffee Body

While the coffee acidity and bitterness focus on the flavor sensation of the coffee on the tongue, the coffee body refers to the feeling sensation the coffee creates. Coffee acidity and aroma cover two separate senses, while the body of the coffee covers a third sense, touch. A standard comparison to understand the concept of coffee body is milk . The mouthfeel of low-fat milk is significantly different from that of whole milk.

Coffee Aftertaste

The aftertaste of coffee encompasses the taste and aroma left in your mouth after swallowing a sip of coffee. The aftertaste is the byproduct of all the coffee flavor elements that you experience in each sip. From the coffee acidity on the tip of your tongue to the scent that fills your kitchen, they all play a role in your coffee flavor experience from beginning to end.

A high-quality coffee bean that has been grown, harvested, and roasted by experts will produce a magical aftertaste. An aftertaste that pleasantly lingers is an indicator of a great cup of coffee. If you want to experience the aftertaste fully, try slowly breathing in and out as soon as you swallow. This will allow your mind and body to take a break to focus entirely on the sensations you are experiencing.

The Best Tasting Coffee From Sip To Swallow

The best-tasting cup of coffee will always come down to personal preference. However, a high-quality coffee flavor will feature a well-balanced acidity, bitterness, sweetness, and mouthfeel combined with a dreamy aroma . Coffee beans will always be the central focus of a great-tasting cup of coffee. After harvesting coffee beans, it all comes down to a coffee roaster who is capable of successfully bringing out the best qualities in the coffee beans.

Benjamin Elmalek

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Search for creative inspiration

19,890 quotes, descriptions and writing prompts, 4,964 themes

coffee cup - quotes and descriptions to inspire creative writing

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The coffee cup was a thought-sanctuary, allowing my dreams to find warm depths amid the aromatic foam.

Heart as tree-rings in foam, brings a blossoming to my innermost core.

The nutty aroma of cafe coffee curls unseen into fragrant air, whispering sweetly of memories long, lifting our spirits into its curls.

The coffee cup brings a sweet heat to my palms as they hug its teal clay.

If the ethereal blue of the glaciers could be captured in a glaze, that was the coffee cup.

Within that cup os swirling golden glaze sat the swirling hues of the coffee, every shade of brown I adored, blending so perfectly.

The coffee cup was small enough to fit in the palm of a child, holding that magic potent brew only the most hardy of the grown-ups could savour.

The coffee cup glaze appeared as a rainbow set free from the bounds of physics, swirling and blending. That riot of colour somehow brought more beauty to the coffee within, the gregarious and the homely belonging together.

The coffee cup rested upon the table; it was white, and so the playful splashes became an impromptu work of art.

The coffee cup was a rustic brown clay, the sort of look that spoke of a relaxing soulfulness. It was heaven to touch. Paul always thought such humble beauty invited the thoughts to go deep and reach high all at once.

The coffee cup sat upon the kitchen window ledge in pride of place, so plain and chipped and loved all the more for it.

On these summer days the iced coffee is such a blessing; the cups and the coffee sit a while in the refrigerator and feel so divine to the hand.

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Clearly Coffee

What words best describe coffee?

QUESTION : What words best describe coffee? Especially as it relates to coffee tasting? I can tell the difference between a lot of coffees, but I don’t really have the vocabulary to describe what I’m tasting. It’s kind of frustrating when you’re trying to describe a coffee to someone else. – Alex T

CLEARLY COFFEE REPLIES : Great question. When it comes to describing coffee, a rich and diverse vocabulary is at your disposal. Coffee tasting, also known as cupping when professionals do it to test coffee batches, encompasses a variety of terms that can help you articulate the nuances of each brew. Here’s a mini-glossary of words to get you started on your coffee-tasting journey.

• Acidity : Brightness or tanginess in coffee; can be described as crisp, sparkling, or winey.
• Aroma : The smell of brewed coffee; might include floral, fruity, or earthy scents.
• Balance : The harmony of flavors, acidity, body, and mouthfeel in a coffee.
• Body : The weight or heaviness of coffee on the palate; can range from light to full.
• Chocolatey : Notes reminiscent of cocoa or chocolate in the coffee’s flavor profile.
• Citrus : Flavors akin to lemon, orange, or grapefruit; often found in acidic coffees.
• Complexity : The depth and variety of flavors in a coffee, creating a layered experience.
• Earthiness : A taste profile that evokes soil, minerals, or mushrooms.
• Floral : Delicate, fragrant notes reminiscent of flowers, such as jasmine or rose.
• Fruity : Flavors reminiscent of berries, stone fruits, or tropical fruits.
• Mouthfeel : The texture and consistency of brewed coffee; can range from silky to creamy.
• Nutty : Tastes similar to almonds, hazelnuts, or walnuts.
• Spiciness : Flavors that evoke spices like cinnamon, cloves, or nutmeg.
• Sweetness : A natural, pleasant sweetness in coffee; can be described as honey-like, caramel, or syrupy.
• Winey : A taste profile similar to red wine, with a fruity and acidic character.

These are just a few of the many terms you can use to describe your coffee-tasting experience. As you explore different beans and brews, don’t be afraid to get creative with your descriptions! The world of coffee is vast, and developing your personal tasting vocabulary will only enhance your appreciation of this beloved beverage.

If you want to go deeper, look up some of the different coffee flavor wheels, such as the one by the Specialty Coffee Association .

Flavor wheels are a fantastic tool for coffee enthusiasts looking to delve deeper into the sensory experience of coffee tasting. A coffee flavor wheel is a circular diagram that visually represents the diverse range of flavors and aromas found in coffee.

Organized like a color wheel, it consists of different layers or tiers, with the inner circle containing broader categories such as fruity, floral, or earthy, while the outer layers display more specific descriptors like raspberry, lavender, or peat.

As you taste a coffee, you can refer to the flavor wheel to help identify and articulate the nuances in your brew. Not only does it provide a common language for coffee lovers, but it also encourages a more mindful and immersive tasting experience.

Next time you’re savoring a cup of coffee, look a flavor wheel, close your eyes, take a sip of your coffee and see which specific flavors you are tasting in your cup. Even if you can’t identify specifics yet like raspberry vs. peach, you’ll probably at least start to distinguish the outer layers of the circle like “fruity” and recognize those broader categories.

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Coffee Shop Usy Teodora Glagoleva

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Coffee Shop Usy Teodora Glagoleva, Elektrostal - Restaurant Reviews, Phone Number & Photos - Tripadvisor