Flavor is what distinguishes the taste of a coffee once its aroma, acidity and body have been described.

Coffees that have been mixed with flavoring agents while in their roasted whole bean state.

A roasting machine that uses a column of hot air to agitate and roast the green coffee beans, much like a popcorn popper. They are also called Sivetz Roasters, after their inventor, Michael Sivetz.

The French press is the best way to control the brewing time and temperature. The French press offers unparalleled flavor due to perfect extraction time and delivery of the volatile oils that are often trapped in filters. A French press is also the least expensive brewer available. To brew in a French press: boil the correct amount of water, freshly grind the beans using a course setting, remove the plunger, place the grounds at bottom of the glass, add the hot water, stir by shaking, and after 4-5 minutes press the plunger down to separate the grounds from the extracted coffee.

Also known as Heavy or Spanish Roast. This roasting style is darker than American Raost and approaches that of espresso. The roast may vary in color from dark brown to nearly black and the flavor can vary from rich and bittersweet to thin-bodied and burned.

Also known as foam, froth describes milk that has been rendered thick and foamy by aeration with hot steam.

This is a good washed coffee from Ethiopia. At its best, it offers a sharp yet rich acidity and complex flavor.

This is a grade of coffee that is grown at altitudes of 3,300 to 3,900 feet.

Quality designation for coffee beans. Criteria for determining grade include size, density, altitude, and number of defects (such as twigs, stones, bugs, under- or overripe beans) per pound.

Is made by boiling finely ground coffee and water together in an ibrik, whic is a long-handled, open, brass or copper pot. When done, it is poured directly into tiny demitasse cups, along with the fine grounds. The coffee is then allowed to settle before consumption. Spice and sugar are often added into the mix.

Unroasted coffee beans that look and taste green.

For proper extraction, grinding properly is essential. Freshly grinding coffee before brewing is one of the most important steps for achieving a quality cup of coffee. Coffee should not be ground more than 2 minutes before brewing or major staling (oxidation) begins to take place.

Considered the best Guatemalan coffee, it has a complex flavor with a hint of cocoa.

Guatemalan coffees are characteristically rich, spicy and full-bodied. The best Guatemalan coffees are Antigua and Coban.

The best coffees from Haiti are low-acid, medium-bodied, and rich in flavor.

Coffees grown at altitudes above 3,000 feet are described as hard bean; above 4,500 feet is referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean.

This is a trade term for low-quality coffee, as opposed to mild coffee.

The best of the Ethiopian dry-processed, or natural, coffees. Also known as Harar, Harer, Mocha Harrar, and Moka Harar.

One of the best coffees from Costa Rica.

Coffee roasted at 4,200 feet above sea level. At this elevation, you can roast at lower heat for shorter periods of time, resulting in coffee with vibrant aroma, full body, and smooth, rich flavor.