Corresponds to the taste acquired by roasted beans that have been
dipped in sugar, dextrin syrup, or molasses before roasting. Also
perceived in spray-dried instant coffees.
An aromatic sensation created by a slightly volatile set of
heterocyclic compounds found in coffee's aftertaste that produces either
sensations similar to a creosol-like substance or a burnt substance.
A detrimental coffee taste sensation characterized by burning, sour
sensation on the posterior sides of the tongue. Caused by alkaloids
increasing the sourness of the acids in combination with a high
percentage of salts.
Chaff is paper-like stuff that appears though the roasting process.
These little brown flakes are fragments of the innermost skin (the
silverskin) of the coffee fruit that still cling to the beans after
processing has been completed. Roasting causes these bits of skin to
lift off the bean.
A definite chemical flavor (such as formaldehyde) not to be confused
with Rio flavor.
A complex bitter-acid and sweetish taste characteristic of the root
of the chicory plant.
An aromatic sensation created by a moderately volatile set of
pyrazine compounds found in coffee's aftertaste that produce sensations
reminiscent of unsweetened chocolate of vanilla.
City or Full City Roast:
"City" is a roast that is slightly darker than the American roasting
norm. "Full City" is definitely darker than norm; sometimes patches of
oil on surface.
Coffee of ordinary and average quality.
Complexity describes flavor that shifts among pleasurable
possibilities; a harmonious multiplicity of sensation. The Yemen Mocha
definitely should be complex; if the Sumatran is a good one it should
also be complex; the Mexican is undoubtedly the least complex coffee of
>A typical taste of an instant coffee treated at too high a
A coffee that is rough on the tongue.
Moderately high level of oily material suspended in the coffee
beverage. The result of pronounced amounts of fats present in the beans.
A supplemental coffee taste sensation characterized by a
predominantly scratching sensation at the back of the tongue. Caused by
the high percentage of phenolic compounds created by a dark roast.