At one stage or another, you've probably found yourself trapped in a conversation with one of your friends who won't shut up about the 'fruity', 'mellow' taste of their coffee beans. Unless you're a true connoisseur, the easiest thing to do in these situations has been to smile and nod politely — until now.
Thanks to Merlo Coffees Little Blue Book Of Coffee, here are 25 terms you need to learn. Even if you're an expert, it couldn't hurt to peruse them. You just might learn something.
Acidity — A highly desirable characteristic that adds sparkle and verve to the cup. It can be detected to the sides of the tongue and can be citrusy, lemony or berry-like. It creates a pleasant cleanness on the palate and is termed bright, effervescent, snappy and crisp. A darker roast reduces the level of acidity; coffees without acidity are usually flat and dull.
Aftertaste — The mouthfeel, or finish of the positive flavour lingering after you have swallowed the coffee.
Baked — Usually a result of roasting too long, drying the coffee out, leaving it lacking in flavour and flat.
Balance — A good blending of varietal characteristics.
Bitter — Not to be confused with acidity. This is harsh and unpleasant.
Burnt — The result of over-toasting. Like burnt toast.
Caramel — A sweet, caramelised sugar taste.
Chemical — "Off" flavour, often medicinal and characteristic of Minas coffees from Brazil.
Clean — Free of any defect or taint. Pure coffee flavour.
Complex — The co-presence of characteristics, i.e. acidity, body, sweetness etc.
Earthy — Aroma or taste of wet soil or raw potatoes, usually found in wet hulled coffees.
Dull — Lacking vitality or character.
Flat — As above, a bit like flat soda water.
Fruity — Can be both good or bad, and is found in acidic coffees as a range of fruit flavours. Can also indicate over-fermentation.
Grassy — Astringent, like a newly mown lawn.
Green — Also astringent, but as in unripe fruit.
Mellow — Soft with low acidity.
Mild — Light-bodied, low/medium acidity, pleasant.
Musty — A bit like mildew and undesirable.
Soft — Low acid, mellow sweetness, pleasant.
Spicy — Sweet, slightly peppery.
Stinky — Rotten flavour, sour odour caused by the presence of "stinker" beans.
Sweet — Pleasant and agreeable, a characteristic found in Kenyan coffees.
Thin — Watery, wishy washy.
Woody — Not pleasant, like saw dust. Often indicative of old crop coffees.
On November 22, Merlo Coffee celebrates 20 years of serving fresh espresso to Queenslanders — congratulations, guys! 
