Acid, acidity, acidy
the usually pleasant bitterness in coffee, resulting from acids formed in roasting.  Light roasts have more acid than dark roasted coffee.

Arabica
The finest species of coffee.  Arabicas are more delicate, better flavored, less caffeinated, and more susceptible to disease.

Aroma
Not just the smell of coffee, but an integral part of the flavor.

Body
The “heaviness” of coffee in the mouth.  Micro particles in the coffee give it a heaviness that varies from coffee to coffee.

Brewing
Running hot water through coffee grounds to bring ou the flavor, aroma, color, and body.  It is not cooking.

Caffeine
In the more expensive brands, there is less caffeine than in the instants.  This is due to the use of more Arabica coffees in the gourmet brands. 

Caffeol
The  volatile complex from roasting which produces aroma;

Cappuccino
Style of coffee with 1/3 espresso, 1/3 hot milk, topped with foam, powdered with cinnamon, chocolate or nutmeg.

Cardamon
Middle Eastern spice frequently used in coffee.