Coffee vocabulary becomes useful when it distinguishes several dimensions of the experience. Aroma, flavour, acidity, sweetness, bitterness, texture and finish are related, but they do not mean the same thing. A cup can smell fruit-like while its most noticeable drinking quality is a substantial body or a short finish. The article separates basic tastes such as sourness and bitterness from aromatic associations such as flowers or fruit, which helps make tasting notes more specific.
Use familiar references and begin broadly. A floral or nut association is a reasonable observation without immediately naming a particular flower or nut. Keep the intensity and the way the impression changes during cooling in the notes, rather than collecting a long list of fashionable descriptors.
Compare cups under similar conditions and save the brewing recipe with your description. Discuss differences without requiring everybody to agree on one word. A vocabulary is most valuable when it helps you recognise a preference and explain a comparison, not when it makes an ordinary tasting sound artificially complicated.
The conversation
A good question can make a better brew.