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The Cooking Inn : Coffee Terminology I Page Select an item from the list to go to it's site

A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean. Result of oxygen and moisture penetrating the bean fiber after roasting.

Instant Taste:
Reflects fewer of the organoleptic characteristics that typify home-brewed coffee.

A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee.

Italian Roast:
Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries.

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