Glossary

Question 0

Aged coffee

Answer 0

Certain coffees from the Asia/Pacific region benefit from prolonged storage prior to roasting. After aging for three to five years, these coffees develop a unique cedary spice flavor and are used in select Starbucks blends, including Starbucks Christmas blend.

Question 1

Acidity

Answer 1

The lively, palate-cleansing property characteristic of washed coffees grown at a high altitude

Question 2

Arabica

Answer 2

One of the two major commercially significant species of coffee. The only on purchased by Starbucks.

Question 3

Aroma

Answer 3

The term used to describe the scent of the coffee.

Question 4

Balanced

Answer 4

A coffee that features a pleasant mix of flavor acidity and body. No single characteristic dominates the cup.

Question 5

Berry

Answer 5

A flavor and aroma reminiscent of blackberries or blueberries. Some of the best coffees in east Africa have these characteristics.

Question 6

Bitter

Answer 6

The basic taste sensation perceived primarily at the back of the tongue

Question 7

Body

Answer 7

The feeling of weight or thickness of the coffee in your tongue.

Question 8

Bright

Answer 8

An assertive flavor with a tangy acidity perceived at the front of the mouth; denotes high quality and a high-altitude coffee farm

Question 9

Buttery

Answer 9

A smooth, rich flavor and texture found in some Indonesian coffees.

Question 10

Caramelly

Answer 10

A subtle sweetness, particularly in blends given a deep, dark roast.

Question 11

Citrus

Answer 11

An unmistakable lemon or grapefruit flavor note.

Question 12

Clean

Answer 12

Coffees that leave little aftertaste

Question 14

Cocoa

Answer 14

A texture and flavor reminiscent of unsweetened cocoa powder. It leaves a somewhat dry but very pleasant aftertaste in the mouth.

Question 15

Complex

Answer 15

A coffee with an array of flavors.

Question 16

Crisp

Answer 16

A clean coffee with bright acidity.

Question 17

Dark Roast

Answer 17

Dark-roasted coffees feature a fuller body and robust, bold flavors.

Question 18

Earthy

Answer 18

Most often use to describe a flavor found in Indonesian coffees. Earthy flavors remind people of fresh mushrooms. Sumatra is one of these coffees and is Starbucks’ most popular single-origin offering.

Question 19

Elegant

Answer 19

Coffees that have a luxurious mouthfeel and intriguing flavors.

Question 20

Estate

Answer 20

A medium- to large-scale farm that usually has its own processing facility.

Question 21

Exotic

Answer 21

Unusual aromas and flavor notes, such as floral, berry-like or spicy.

Question 22

Flavor

Answer 22

How a coffee tastes or the overall impression a coffee leaves in your mouth.

Question 23

Floral

Answer 23

A fresh, sweet aroma that is fleeting and delicate, but unmistakable.

Question 24

Fruity

Answer 24

Coffees that have a berry or tropical fruit-like flavor or aroma are referred to as being fruity. Kenya, Ethiopia Harrar and Ethiopia Sidamo are a few examples.

Question 25

Full-bodied

Answer 25

A heaver texture. The weightier the coffee on the tongue, the more body it has.

Question 26

Herbal

Answer 26

The taste or aroma reminiscent of pungent herbs, like basil, oregano, and other fine cooking herbs.

Question 27

Intense

Answer 27

A singular, potent attribute, such as the earthiness of Sumatra or the smokiness of French Roast.

Question 28

Juicy

Answer 28

The mouthfeel or sensation that causes you to salivate.

Question 29

Light-bodied

Answer 29

Less weight on the tongue. A fleeting aftertaste.

Question 30

Medium-bodied

Answer 30

A smooth, even texture, neither fleeting nor overwhelming.

Question 31

Medium Roast

Answer 31

Medium-roasted coffees are balanced with smooth and rich flavors.

Question 32

Mild

Answer 32

A coffee with approachable flavor characteristics.

Question 33

Mouthfeel

Answer 33

The sensation or weight you feel inside your mouth when tasting coffee.

Question 34

Nutty

Answer 34

An enjoyable flavor reminiscent of walnuts, almonds, hazelnuts or other nuts.

Question 35

Robusta

Answer 35

One of the two major commercially significant species of coffee. Grown at lower altitudes and arabicas. The flavor is less refined, and caffeine content is higher.

Question 36

Smoky

Answer 36

The darker the roast, the smokier the aroma and flavor.

Question 37

Smooth

Answer 37

A round, well-balanced coffee that leaves a pleasant mouthfeel.

Question 38

Soft

Answer 38

Coffees that are mild-flavored with low acidity.

Question 39

Spicy

Answer 39

The aroma or flavor of a spice, from sweet to savory.

Question 40

Sparkling

Answer 40

This term describes a coffee with a bright acidity that dances on your tongue before it quickly dissipates.

Question 41

Stale

Answer 41

Coffee that is exposed to oxygen for extended periods of time loses acidity and becomes flat and cardboard tasting. This is the taste of staleness.

Question 42

Starbucks Blonde Roast

Answer 42

Blonde-roasted coffees have a shorter roast time, lighter body and mellow flavors.

Question 43

Sweet

Answer 43

A positive coffee description that is associated with a pleasant flavor and mouthfeel.

Question 44

Syrupy

Answer 44

A thick coffee with a lot of body that leaves a lingering aftertaste.

Question 45

Tangy

Answer 45

A lingering acidity is often described as tangy.

Question 46

Umami

Answer 46

Usually defined as a meaty, savory, satisfying taste. The savory taste of foods and the full, tongue-coating sensation they provide.

Question 47

Wild

Answer 47

Exotic flavors with extreme characteristics.

Question 48

Winey

Answer 48

A taste similar to that of red wine or having a fruit quality.