Just what is an "acidity level"? And is that good or bad? Understanding coffee terminology is the first step in choosing a coffee that's right for you and Bean Coffee Shop can help. We've put together a little coffee dictionary;

Acidity - The acidity level of your coffee refers to the "bite" in its flavor. You'll often see this described as "sharp" or "snappy", describing the distinct kick it gives to your palette. A high acidity coffee can be a delightful drink, depending upon your preference.

Acrid - This is basically the opposite of a high acidity coffee and refers to the sour aftertaste that the coffee leaves in your mouth. Acrid flavors are generally seen as a flavor defect and are often the result of poor processing or low quality beans.

Arabica - The Coffea Arabica is the most common and widely-known species of coffee tree. Indigenous to Ethiopia, Arabica beans were the world's first introduction to the coffee beverage.

Aroma - This refers to the smell of the coffee once its brewed and is directly connected to its flavor. A full-bodied aroma often represents a full-bodied coffee while a lighter, sweet aroma will likely hint to a softer and yes, sweeter taste.

Balanced - This is a term used to describe the coffee's flavor and refers to the "balance" of flavors on the palette. Think of an overly sweet coffee or an overly tart coffee that would weigh heavily on only certain parts of your taste buds. A balanced coffee is not overly anything, but rather equally "balanced" among the various taste sensors.

Bitter - This term is often used to describe the aftertaste left on your tongue. A bitter coffee isn't necessarily a bad one depending upon your personal preference and the level of bitterness.

Bland - A bland coffee is just what it sounds like: dull, boring and without distinction. Bland coffees have relatively little flavor or aroma and do nothing for the palette.

Body - You've probably seen the term "full-bodied" coffee. What does that mean? Body refers to the weight on your tongue. Does the coffee taste "thick" or does it have more of a watery texture? A full-bodied coffee refers to a weightier drink whereas a light-bodied coffee would describe a thinner beverage.

Bouquet - If someone tells you the coffee has a delicate bouquet, does that mean it taste like flowers? Not necessarily. Bouquet refers to the overall affect on your senses - taste and smell combined. That "delicate bouquet" might refer to a milder, slightly sweet drink while a robust bouquet could describe a bolder, perhaps pungent coffee.

Brackish - Like the salt water mix, brackish refers to the salty taste of a coffee. A brackish coffee is a flavor defect and can be the result of poor processing procedures.

Briny - This term is similar to brackish and generally represents a salty and/or burnt flavor. Briny is often used to describe beans that have been over-roasted.

Canephora - This is the species name for the Robusta coffee beans, a less expensive variation often used in espressos and very cheap, commercial grade coffees.

Caramel - A coffee with a carmelized or caramelly flavor describes a sweet, sugary flavor and aroma.

City Roast - This is one of several roasting styles that is slightly darker than that of most American roasts. A "Full-City" Roast is a much darker roast and requires an adjustment to your palette.

Complex - If a coffee is described as complex, just what does that mean? A complex coffee is similar to a balanced coffee in that it provides a variety of flavors and sensations to please the palette.

Cultivation - Once the coffee cherries have been picked, the cultivation process begins. This refers to the many steps involved in pulping, cleaning, drying, sorting and grading to produce the finest quality of coffee beans.

Delicate - A coffee described as delicate is likely to describe a lighter beverage as opposed to a full-bodied acidic drink. It may be sweet or just very smooth, but it makes for a very relaxed and "easy" drink.

Dirty - The cultivating process of the coffee bean is crucial to its flavor. A process that is carelessly done can result in a dirty tasting coffee, caused by chemicals, unclean processing equipment and a general hap-hazard methodology.

Dry-Processed - This refers to coffee cherries that were allowed to dry naturally in the sun before removing the pulp. Also sometimes referred to as "naturally processed".

Earthy - A coffee described as "earthy" was likely dry-processed while laying on the ground. Coffee beans absorb flavors from their surroundings so beans that were dried on the earth often pick up an "earthy" flavor. Some prefer and appreciate this quality; most see it as a defect.

Grading - Part of the cultivation process that assigns "grades" to individual beans according to weight, color and overall appeal. The higher the grade, the more pristine the bean.

Fragrant - This is used to describe the coffee's aroma and can range from acidic to floral, sweet to spicy.

Muddy - This refers to a thick, dull flavor and can be the result of low-quality beans or contaminants in the cultivation process.

Musty - This is typically an aromatic defect and refers a moldy scent.

Pulping - This refers to part of the cultivation process where the outer skin of the cherry is removed.

Richness - A coffee that is rich refers to its level of intesity. Think of the differences in chocolates - some are extremely "rich", while others are less overpowering.

Robusta - This variety of coffee tree is highly resistant to disease and can thrive in extreme conditions, making it an inexpensive alternative to the more fickle Arabica. Robusta coffees offer little in taste and are typically used in instant or very low-grade commercial labels.

Rubbery - More commonly used to describe Robusta coffees, this term refers to the scent and/or taste similar to burnt rubber.

Washed Coffees - This refers to beans that have been cultivated using the wet-method of processing.

Balanced – an equal balance of flavors.

Caramel, Caramelly – refers to a sweet, syrup-like flavor.

Chocolaty – a chocolate-inspired aftertaste.

Complex – you’ll notice a variety of flavors and sensations.

Dry – refers to the acidity level; “dry” leave a dry feeling at the back of your throat.

Delicate – a smooth, easy drink.

Floral – Aromatic quality that has hints of flowers.

Full-bodied – a heavy, weighty coffee.

Fruity – coffee with a citrus or sweet flavor.

Mellow – low acidity, smooth.

Nutty – flavor and/or aroma has a hint of roasted nuts.

Rich – flavorful and intense.

Spicy – a more exotic, pugent coffee.

Sweet – low acidity, smooth.

Astringency – very dry, almost chemical aftertaste.

Carbony, Charcoaly – a burnt flavor.

Chemical – a distinct chemical flavor.

Dirty – just what it sounds like, a “dirty” flavor reminds you of eating dirt.

Flat – no flavor, no aroma; just “flat”.

Harsh – burning, caustic or callous flavor.

Muddy – beyond full-bodied, very thick and flat.

Rubbery – a burnt rubber taste commonly found in Robustas.

Sour – a sour or acrid aftertaste.

Thin, Watery – lacks “body”; watered-down.

Bitter – generally thought of to be a flavor defect although a slight bitterness can be an endearing quality.

Earthy – sometimes used interchangeably with “Dirty” but can also refer to slight earthy aromas that some coffee drinkers enjoy.

Gamey – common to Ethopian coffees, a distinctly wild flavor aspect.

Smokey – often used to describe very dark roasts.