At Coffee Novice we believe the coffee should be great and the jargon straightforward. It’s easy to go down the rabbit hole that is the coffee world and come out either an expert or even more confused than before you went in. We like to keep things simple, so everybody knows exactly what they’re getting, including us! 

Here is a quick reference to some of the key words and terms that you’ll hear time and again.

Acidity – In coffee, acidity is used to talk about the taste. It is not referring to the actual acid content, which often carries negative connotations. Words such as “bright” or “lively” are often used as alternatives. Acidity is perceived on the palate when drinking coffee. It refers to the flavours in a positive way. Don’t be put off by the acidity of a coffee, instead look at it as a positive guide to finding your preferred flavour. Acidity, along with Body and Aroma, make up the three essential components on which coffee is evaluated and categorised.

Arabica: A species of coffee tree that accounts for 70% of the world’s coffee. Often regarded as the better bean when compared to the Robusta bean.

Aroma: The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.

Blend: A mix of two or more single origin coffee beans. Our blends generally consist 2 to 3 bean variants.

Body: The impression of the weight or feel of the coffee in your mouth. From thin to medium to full.

Caffeine: The natural compound found in coffee that is a stimulant to your nervous system. In the right amounts, causes adrenaline to be released and can enhance heart function. It helps with intellect, defends the body overall and makes you feel good from the inside out.

Coffee Novice: A Legend who loves to drink Coffee Novice coffee.

Decaffeinated coffee: Coffee with at least 97% or more of its naturally occurring caffeine removed is classified as decaffeinated.

Flavour: Usually two or three words that describe the flavour. For example, our Pecan Sweet coffee carries flavours of Pecan, Toffee and Milk chocolate. The flavours will vary dependent on the bean’s origin/s, roasting and brewing methods. It’s the combination of aroma, acidity and body.

Grind: The size of the ground coffee beans. The ideal grind will vary depending on the brewing method used. Ranging from coarse to fine. In a French Press (Cafetière) we would recommend a coarse grind whereas an Espresso would be a fine grind.

Roast Level: This is where the green coffee beans (raw) are heated/roasted to create the flavours. The longer the beans are roasted the darker they become. Roasting time is selected to run at varying times depending on the roast level required, this is anywhere between 3-15 minutes.

  • Light Roast: A very light brown colour and has no oil on the surface of the beans. These coffees typically have a crisp acidity, mellow body, and bright flavours. They are roasted to preserve the unique characteristics of the bean.
  • Medium Roast: Milk chocolate brown colour with very little oil on the surface. More depth of flavour with medium acidity and body. A well-rounded flavour. A medium roast also preserves many of the unique flavours of the coffee's origin, but it also begins to reach into the deep caramel sweetness of a longer roast.
  • Dark Roast: Dark brown/black beans with higher levels of oil on the surface. Thinner flavour, higher bitterness, low acidity and full body.


Sweetness: The amount of sweetness in the coffee. However, this does not always refer to a sugary sweetness

Single Origin: Coffee beans that come from one place, i.e. a specific region, country or producer e.g. Guatemala, Antigua.