The Cooking Inn : Coffee Terminology P PageSelect 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.
This term reflects a number of defects. Some technological treatment
of coffee can develop well-identified off-flavors: cooked, caramelized,
cereal, and acrid.
Pulping:
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.