Paid PostPosted on Apr. 29, 201910 Terms You Probably Didn’t Realize You Could Use To Describe Your CoffeeBecause even your morning coffee deserves a boost.by 7-Eleven CanadaBrand PublisherLinkFacebookPinterestTwitterMail 1. "Body" isn't just a way to describe that thing you see in the mirror every day. It's also a term that refers to the weight and mouthfeel of your coffee as you sip it! Coffee's body can go from light (like water or tea) to full (like butter). Mmm. Body. 2. Did you know that the elevation at which coffee is grown actually affects its flavour? (Well, now you do.) As a general rule, the higher the elevation, the more rich and nuanced its flavour profile. So if your coffee is high-grown, go ahead and brag about it! 3. Ever had a cup of coffee that just tasted all-around good? You can go ahead and chalk that up to an achievement of "balance," which is a term tasters use to describe how even a coffee's flavour is, with no sharp or idiosyncratic features to it. (No shade, though: Some people like to tip the scales a little!) 4. Why does a fresh pot of coffee smell so ahhh-mazing when you first walk into a room? Mostly because of "sugar browning," a chemical caramelization process that takes place during roasting (think of what happens to your marshmallows over a campfire) and gives beans their delicious aroma once brewed. 5. As it happens, well-made coffee straddles the same four sections of your taste palate that food does: sweet, salty, bitter, and sour. And sometimes that tangy sourness can be reminiscent of a glass of wine. Does this mean you can serve it to your party guests with a cheeseboard?! Hey, we're not stopping you. 6. You don't normally think of coffee as vegetal, but it is a plant, after all. And the enzymatic reactions that happen during the plant's processing can induce aromas that range from fruity to floral to *herby*. So if your refined nose detects a little cucumber, garden pea, or even basil in the scent of your coffee, you're not wrong! You're just fancy. 7. No, you wouldn't be nuts to say you're detecting a little peanut, almond, or hazelnut in your coffee. Those warm, toasty nut-like flavours are often brought out in the roasting and sugar browning process! 8. Regional variation: not just for wine anymore! If your coffee was cultivated in a region or terroir specifically for its climate or properties, then you can go ahead and use this word to talk about it. You might be sipping on a Bourbon, Caturra, Typica, or a host of other varietal types! 9. If you really want to sound next-level when talking about your coffee, talk about its "complexity," which refers to the way that all of its tastes and aromas are working together to create that cup you're sippin'. (Blended coffees? Complex AF.) 10. Like the lingering chills you get after a good piece of music, the "finish" of a coffee is all about that blissful silence post-cup, when the whole package comes together and you're left with traces of delicate texture and flavour. Betcha didn't realize: 7-Eleven offers 100% Arabica bean coffee, ethically harvested and small-batch roasted in Canada. Images by Getty Images.