Words such as smooth or pleasant describe an overall impression but leave little detail for a later comparison. A more useful note identifies what stood out: perhaps sweetness, a citrus-like acidity, a nut association or the texture of the finish. It does not need to sound impressive to be informative.
Work from broad categories toward more specific references. If a cup seems fruit-like, ask whether the impression is closer to citrus, berries or dried fruit before naming an exact item. Keep aroma and flavour separate where that helps, and include body or a drying sensation rather than relying only on food comparisons.
Tasting language is a shared tool, not a test with one compulsory answer. Compare notes with another drinker and explain the reference you had in mind. Record the recipe and serving conditions as well. Over time, repeated observations make the vocabulary more personal, consistent and useful when choosing or brewing the next coffee.
The conversation
A good question can make a better brew.