PPage Logo

Coffee Terminology Logo

APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Coffee Terminology P Page Select 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 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.

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 acidity.

Top Icon
Qualifies a coffee of really common flavor.

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.


Top Icon
Strong, pungent, fruit-like flavor from coffee cherry skins.

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

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.

Top Icon Home Icon

E-Mail Icon Need something, drop me a line.
 Date & Inn Image