The four primary descriptive terms for how a coffee performs are:

Acidity refers to the high, thin notes, the dryness a coffee produces at the back of the palate & under the edges of the tongue. This pleasant tartness (briskness, brightness), snap or twist is what coffee people call acidity....

Body or mouth feel is the sense of heaviness, richness, & thickness at the back of the tongue when the coffee is swished around the mouth.... Coffees from various parts of the world vary greatly in body.

Aroma is the overture of the coffee; its fragrance.

Flavor is the total impression of aroma, acidity, & body -- its distinguishing taste characteristics.

*Borrowed, for the most part, & very respectfully, from Kenneth Davids’ Espresso: Ultimate Coffee & Home Coffee Roasting

New England - (380-399F) very light brown, dry surface.
American - (400-415F) medium brown, dry surface.
City - (415 - 435F) slight dark brown, faint patches of oil on surface.
Viennese - (435-440F) medium dark brown, possibly flecks of oil on surface.
Full City - (440-445F) slightly darker than medium, with patches of oil.
Light French - (445F) moderately dark brown, light oil on surface
Espresso - (445-455F) dark brown, surface can range from very oily to barely slick, depending on roast procedure.
Italian - (455-465F) dark, blackish brown, definitely oily surface (most roasting establishments stop here).
Dark French or Spanish - (465-475F) very dark brown, almost black, very oily.