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

Papery:
Taste that coffee packed in paper bags or prepared in bad quality filter paper may acquire. In instant coffee can be the result of certain processing operations.

Past Crop:
A taste taint that gives coffee beans a slightly less acidy taste. Result of enzyme changes in the coffee beans during the aging process.

Peasy:
A disagreeable taste of very fresh green peas.

Piquant:
A secondary coffee taste sensation characterized by a predominantly sweet, prickling sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids actually sweet to the taste instead of sour. Typified by a Kenya AA coffee.

Point:
A coffee with good positive characteristics of flavor, body and acidity.

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Poor:
Qualifies a coffee of really common flavor.

Potato:
Has an unpleasant taste of raw potato.

Primary Coffee Taste Sensations:
Acidy, mellow, winey, bland, sharp and soury.

Process Taste:
This term reflects a number of defects. Some technological treatment of coffee can develop well-identified off-flavors: cooked, caramelized, cereal, and acrid.

Pulping:

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Pulpy:
Strong, pungent, fruit-like flavor from coffee cherry skins.

Pungent:
Applies essentially to a full-bodied and slightly aggressive coffee.

Pyrolysis:
The temperature (around 465°F/240°C) at which chemical changes in roasting coffee beans cause them to emit their own heat, thus raising the temperature of the roasting chamber.


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