The Cooking Inn : Coffee Terminology P PageSelect an item from the list to go to it's site
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
A taste taint that gives coffee beans a slightly less acidy taste.
Result of enzyme changes in the coffee beans during the aging process.
A disagreeable taste of very fresh green peas.
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.
A coffee with good positive characteristics of flavor, body and