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Coffee Tasting Terms

Across
An aroma suggesting spices such as cinnamon or allspice; also, a slightly "hot" sensation in the finish
A naturally occurring aroma of wood smoke or a greater degree of roasty.
Reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc
Tasting think, smooth, soft but rich, like cream.
One of the four basic tastes, detected at the tip of the tongue. A mild coffee with sweet fruity, caramelly, or chocolaty flavors.
A rich, fruity flavor with sappy or vinous acidity, reminiscent of well-matured red wine
An aromatic roasted or burnt taste, found in very dark-roasted coffees.
A toasty flavor associated with caramel and praline; a lesser degree of smoky.
A well-rounded flavor lacking any harshness or acidity; mellow.
The ratio of ground coffee to water.
A flavor reminiscent of unsweetened chocolate or cocoa powder.
One of the four basic tastes, it is detected on the back of the tongue. A certain degree of bitterness adds to the fullness of coffee's flavor; also, it is a prominent aspect of very dark-roasted coffee. It is unpleasant in high degree, especially if due to over-extraction.
A coffee with distinct positive quality characteristics - acidity, body, etc.
A coffee with varying flavors from cup to cup, or odd, gamey, tangy nuances.
An aroma reminiscent of grass, reeds, dried herbs, dry beans, or foliage.
A coffee with depth and complexity of flavor, full body, and an overall satisfying taste.
A savory combination of sweetness, spice and sour acidity; piquant
Full-bodied with an oily and rich mouthfeel.
A prefix to good chracteristics such as acidity, body, or range of flavors, to indicate a strong character.
Down
A strong and penetrating effect on the palate
A pleasant "old" or "cellared" aroma sometimes found in aged coffees.
Pleasantly pungent and sour.
A sweet note reminiscent of candy or syrup produced by caramelizing sugar without burning it.
Sweet, rich, and viscous mouthfeel.
An aroma of tree bark or seasoned oak; characteristic of aged coffees.
An unpleasant bitter or acrid taste, created by brewing coffee with boiling water.
A coffee low in palate acidity.
A rounded and balanced coffee, with moderate acidity and sweetness, lacking pungent or dry flavors.
A sweet berry or citrus flavor.
Reminiscent of flowers.
An aroma of fresh soil or wet earth.
A lifeless coffee lacking in any acidity.