Do you consider yourself a coffee connoisseur? The world of coffee is quite extensive. From the different types of coffee beans and countless creations you can make with coffee, sometimes it's hard to keep up. Here is a list of coffee vocabulary words you can add to your repertoire to talk up any coffee snob.

Acidity: This describes the sharp, snappy quality that makes coffee refreshing, a characteristic of high-altitude-grown coffee beans. Acidity is experienced mainly at the tip of the tongue and is not bitter or sour, as some people assume.

Affogato: Affogato is an Italian term that translates to "drowned." Typically prepared by pouring espresso over vanilla ice cream.

Aroma: This is the scent of brewed coffee, whereas the fragrance of coffee grounds before brewing is called a "bouquet."

Bag: Within the coffee industry, this refers to a burlap sack filled with coffee beans. The weight of a "bag" varies from country to country, but 132 pounds is quite common.

Barista: This term has gained widespread recognition through Starbucks but is an Italian word that refers to all people who make coffee as a profession.

Bitter: This is a characteristic of dark roasts but can also be the cause of over-extraction, too fine of a grind, or low coffee to water ratio when brewing. Bitterness is experienced at the back of the tongue and is a flavor studied among others within the coffee community.

Blend: This is a mixture of two or more different coffee types, typically from one region. This mixture adds depth and complexity to the flavor composition.

Body: This is known as the coffee's texture, the tactile weight in the mouth, and how it feels on the palate. You will see the body listed as a characteristic of different coffee blends; it can range from thin to medium, full, buttery, or syrupy. Discover which is your favorite by experimenting with different blends.

Briny: The refers to the salty sensation that can come from excessive heat after brewing. This characteristic is well known as "Truck-stop coffee," which occurs after a fresh coffee pot is continuously heated for a prolonged period after brewing.

Cappa (or Cappu): This is a short-expression for "cappuccino."

Crema: This is the caramel-colored foam that forms on top of an espresso shot; this occurs when colloids and lipids are forced out into emulsion with the pressure of an espresso machine. The cream acts as a "cap" that retains the flavors and aromatics within your espresso shot. Pro-tip, crema indicates a proper brew. Drink before the crema dissipates, or else you have waited too long!

Dark Roast: This is the term used to describe coffee beans roasted for an extended period to produce a more robust flavor.

Demitasse: A French term that translates to "half cup." Demitasse is a 3-ounce cup used for macchiato or espresso drinks.

Doppio: This is Italian for "double" and is used to order two shots of espresso.

Drip: This is a method of brewing coffee, where you pour hot water over coffee grounds using a French press or filter.

Earthy: This is a term used to describe coffee that refers to the damp earth or soil-like flavors. Earthy elements are typical in Indonesian coffees and have a fresh, smooth quality.

Exotic: This term refers to exotic flavors, often undertones or subtle notes in a coffee's overall flavor, such as "floral" or "berry" qualities.

Fair Trade: This is an economic program that ensures that coffee growers earn a proper minimum wage.

Flavor: When speaking of the flavor of coffee, it is describing all parts of the coffee experience, the aroma, acidity, body, and taste. It is the combination of all sensual elements when drinking coffee.

French Roast: This refers to dark roasted coffee beans, also described as a double roast. Produces a light body yet intense brew that has smoky-sweet characteristics.

Green Coffee: These are coffee beans that a coffee roasting company purchases; the seeds have a green color after being processed and dried.

Once roasted, the coffee takes on a dark brown coloring.

Half Caf: This is when you mix half regular brewed coffee with half decaffeinated coffee.

Roast: Roasting is the process that involved heating green coffee beans till they darken and develop rich, complex flavors.

SCA: This stands for Specialty Coffee Association, the roasting institution and baristas' parent organization that upholds standards and practices in the coffee industry.

Spicy: This is similar to spice in other foods and drinks, spice flavors in coffee offer district and different tastes. Spices for coffee such as cinnamon, vanilla, chili, and chai can be detected in different coffee flavors.

Stale: When the coffee is left exposed to oxygen for too long, it becomes flat and loses its flavor. Leaving a bag of coffee open can cause coffee to go stale. Airtight containers stored out of sunlight is recommended to avoid stale coffee.

Sweet: This is a term to describe coffee that means smooth and free from any harsh flavors. This characteristic depends on the coffee bean's actual flavors and the specific roasting technique; it is more subtle than what we typically think of sugary sweetness.