Language of coffee

There is a lot of slang surrounding coffee, however there are a few well recognised technical terms. Some of those are described below.

Acidity - The pleasant tartness of a fine coffee. Acid also describes coffee components which produce indigestion or nervousness in some individuals.
Aroma - Describes the odor of freshly brewed coffee.
Body - The sense of heaviness, richness or thickness when o­ne tastes coffee.
Bright - Describes a lively mouth feel.
Cupping Coffee - A trade phrase describing the art of extracting and tasting flavors from a small amount of ground beans brewed in a clear glass. This is the truest method to appraise good and bad characteristics in beans by taste and sight.
Flavor - What distinguishes the taste of coffee o­nce its acidity, body and aroma have been described.
Light - Describes a thin, bright flavor.
Mellow - Sweet bodied and smooth.
Rich - A full, heavy, sweet flavor.
Sweet - Free from harshness in flavor.
Winey - Distinct and fruit-like taste.
Earthy - The tones that reflect soil characteristics.