Coffee Cupping Glossary

To those of you who are beginners like me in the art of tasting coffee, otherwise known as cupping, here's a brief glossary. I'll be adding to this list from time to time as I learn more about coffee.

• Acidity: The tanginess on the tongue, along with its tart fruit flavors. This is not to be confused with sourness. Acidity is more of a tingling sensation on the tongue.
  
• Aroma: The smell of the brewed coffee.
• Body: The mouthfeel of the coffee as it coats the tongue. It can be oily, watery, or grainy.
• Balance: The degree to which the bitter and sour flavorings in the coffee are balanced by sweetness.
• Complexity: The combination of aroma, taste and finish
  
• Flavour: The sweet, sour, bitter or salty tastes in the coffee and its aroma
  
• Finish: The aftertaste
  
• Transparency: for judging aroma, taste, and finish: this is the degree to which the flavors are clear, well defined, and not masked by dull bitterness