The Cooking Inn : Coffee Terminology M PageSelect an item from the list to go to it's site
An aromatic sensation created by a moderately volatile set of
aldehydes and ketones that produces sensations reminiscent of toasted
A detrimental coffee taste sensation characterized by a penetrating
sour sensation on the posterior sides of the tongue. Caused by alkaloids
increasing the sourness of the acids without any taste modulation of
Coffee beans roasted to the American norm.
A primary coffee taste sensation created as salts in the coffee
combine with sugars to increase the overall sweetness. Characteristic
found most often in washed arabica coffees grown at elevations below
4,000 feet, such Kona coffee from Hawaii. Mellow ranges from mild to
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 salts. Typified by a washed Sumatran
Coffee may acquire a moldy taste if kept in poor conditions.
Moldiness also depends on conditions during the pulping and cleaning of
Characterizes a large quantity of particles in suspension in the
An odor taint giving the coffee beans a moldy odor. Result of fats
in coffee beans absorbing organic material from molds on or in contact
with the coffee beans during the drying process. Often the result of
insufficient or proper drying and aging.