Acidity. It is the liveliness in coffee. It is a highly
desirable quality, without it coffee can taste dull and flat. A term
used to describe a coffee in which this desirable characteristic occurs.
It denotes a taste that has sharpness, snap, and life, compared to a
sweet, heavy, mellow flavor. A primary coffee taste sensation created as
acids in the coffee combine with the sugars to increase the overall
sweetness of the coffee. Found most often in washed Arabica coffees
grown at elevations about 4,000 feet. Acidly coffees range from piquant
to nippy. To a varying degree all coffee products have some acidity. An
acidly coffee is somewhat analogous to a dry wine.
"Coffee Arabica" is the species name
assigned to the coffee tree by European botanist Linnaeus while
categorizing the flora of the Arabian peninsula. One of the two basic
botanical varieties of coffee, (Coffea Arabica) approximately 75%
of the world coffee production.
Aroma. Aroma can't be separated from acidity and flavor.
Acidy coffees smell acidy, and richly flavored coffees smell richly
flavored. The sensation of gases (ranging from fruity to herby) released
from brewed coffee that are inhaled through the nose.
How a coffee feels in your mouse, take a
small sip and let it rest in your tongue. It is this impression how it
feels in your tongue that you can determine whether ii is full, or
medium or light. Body or mouth feel is the sense of heaviness, richness,
and thickness at the back of the tongue when you swish the coffee around
your mouth. The coffee is not actually heavy; it just tastes that way.
To follow a wine analogy again, burgundies and certain other red wines
are heavier in body than clarets and most white wines. The physical
properties of coffee as perceived in the mouth during and after
Cherries. The fruit of the coffee tree, inside of which lay the
seeds (coffee beans).
Dark Roast: Roasting term meaning dark brown beans with a shiny
surface; equivalent to espresso or French roast
Dry Process. A method of processing coffee cherries into green
coffee. First the coffee cherries dry fully in the sun on large patios
or in a mechanical dryer. Then the dried cherries are husked by passing
them through large rollers that remove the dried pulp and
Espresso. A highly concentrated coffee beverage created by
pressurized extraction from dark roasted and finely ground
Flavor. Some people confuses it with aroma. Different aromas
are embedded in the coffee process to enhance the flavors on your
palate. Coffee can only taste and smell like coffee. Flavor is the most
ambiguous term of all. Acidity has something to do with flavor, and so
do body and aroma. Some coffees simply have a fuller, richer flavor than
others, whereas other coffees have an acidy tang, for instance, that
tends to dominate everything else. One can also speak of a distinctively
flavored coffee, a coffee whose flavor characteristics stand
simultaneous sensation of aromatic compounds and taste compounds
experienced on the palate.
Freshness. A positive characteristic applying to freshly
harvested and roasted coffee whose flavor is particularly vivid. An
aromatic highlight in the coffee bean and brew that is highly
Grading. Classifying coffees according to eight criteria:
altitude, botanical variety, processing method, density, size of bean,
cup quality, color and bean imperfections. Each country sets its own
Grinding. The process of physically breaking down the coffee
bean into small particles of uniform size to facilitate extraction of
flavor components during brewing.
Heavy Roast. Coffee beans roasted to a very dark brown, with a
Medium Roast. Coffee beans roasted to the American norm.
process to provide a well rounded and balanced coffee, it can be
sometimes with acidity and/or sweetness. A secondary coffee taste
sensation characterized by a predominantly sweet tingle just past the
tip of the tongue. Caused by high concentrations of both sugars and
Nitrogen Flushing. A method of packaging coffee in which inert nitrogen
gas is flushed over the coffee to displace oxygen in the package.
Organic. Organic is an important descriptive term in the
contemporary coffee world. An organically-grown coffee must be certified
by an international agency as having been grown without synthetic
chemical fertilizers, pesticides, or herbicides. Somewhat lower yields
and the considerable cost of the certification process account for the
higher prices demanded for many organic coffees.
Pergamino. A parchment-like covering over the coffee bean which
is removed after sun or machine-drying the coffee bean. The term "in
pergamino" refers to coffee beans that remain in this covering until
ready for export.
The cherry skin and fruit after they
have been removed from the coffee bean during wet processing. Most often
used as a component of compost, pulp is sometimes made into a fruit
preserve having a delicate jasmine flavor.
Pulping. First step after picking in preparing coffee by the
wet method. It consists of removing the outer skin. Machines rub away
the pulp without crushing the beans.
An indicator of a coffee with depth and
complexity of flavor, full body, and overall satisfying taste. Richness
partly refers to body, partly to flavor; at times even to acidity. The
term describes an interesting, satisfying fullness.
Robusta. One of the two basic botanical varieties of coffee.
Robusta beans account for approximately 25% of coffee production.
Shade Grown Coffee.
Older, more traditional varieties of
coffee which naturally flourish under shaded forest canopies. Example: