The Cooking Inn : Coffee Terminology I PageSelect an item from the list to go to it's site
Insipid:
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.
Intensity:
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.