The Cooking Inn : Coffee Terminology H PageSelect an item from the list to go to it's site
A secondary coffee taste sensation characterized by a predominantly
stinging, sour sensation on the posterior sides of the tongue. Caused by
higher-than-normal percentage of sour acids and an insufficient
percentage of either sugars or salts. Coffee that strikes the palette by
mixed sensation. Bitterness and astringency are not are not enveloped by
roundness of body. A hard coffee is poorly balanced. Indicates the
quality of the coffee ranking as a matter of degree from strictly soft,
soft, softish, softish/hardish, hardish, hard, Rioy.
Acrid. Sensation at the same time bitter and astringent, raspy, and
disagreeable. Particularly found in some poor quality robusta coffees.
Often due to imperfect beans.
A moderately high level of solid material suspended in the coffee
beverage. Result of fine particles of bean fiber and insoluble proteins
present in pronounced amounts.
Coffee beans roasted to a very dark brown, with a shiny surface;
equivalent to Italian Roast.
An aromatic sensation created by a highly volatile set of aldehydes
and esters found in coffee's aroma. Produces either an sensation
reminiscent of an onion or green vegetable.
An odor taint that gives the coffee beans a tallowy and leather-like
odor. Result of a breakdown of fats in the coffee beans, due to an
excessive amount of heat applied in the drying process during
harvesting, usually when dried with a mechanical dryer.
Refers to conventional type of instant coffee having an undesirable
acidity due to treatment. Generally associated with over-extraction.