The Cooking Inn : Coffee Terminology R PageSelect an item from the list to go to it's site
A taste fault giving the coffee brew a highly displeasing taste. The
rancid flavor of a roasted coffee is caused by the oxidation of the
Intensity description indicating gases and vapors are present at
highly pronounced strengths.
Richness partly refers to body, partly to flavor; at times even to
acidity. The term describes an interesting, satisfying fullness. Of the
coffees I suggest you try, the Sumatran should be the richest in body
and the Yemen Mocha should have the richest acidity. The term rich would
probably not be used in any context with the Mexican coffee.
With particular reference to Brazils, an iodine-like flavor that can
be very pungent.
A taste fault giving the coffee beans a highly pronounced medicinal
character. Result of continued enzyme activity when coffee beans remain
in the fruit and the fruit dries on the shrub. Usually associated with
natural processed coffees grown in Brazil. Typified by coffees grown in
the Rio district of Brazil.
Relative strength of the natural components of the coffee flavor is
modified by the degree of roasting, resulting in high character.
Terms describing the characteristic
collective flavor complex of darker roasts. The acidy notes are gone,
replaced by pungent notes combined with a subtle, caramel sweetness.
Some people call this often unnamed group of sensations "roast taste" or
the "taste of the roast."
High in caffeine and rather bitter. Generally less acid and less
aromatic than arabica coffee. Often slightly woody.
A secondary coffee sensation characterized by a predominantly
rasping, salty sensation on the palette or tongue. Caused by the
additive property of salt taste sensations.
A balanced coffee whose basic organoleptic characteristics are just
at the right level, with none particularly apparent, giving the
impression of roundness.
RAn intensity description indicating a reduced range of gases and
vapors is present at a moderately perceptible strength.
A taste fault giving the coffee beans a highly pronounced
burnt-rubber character. Result of continued enzyme activity in the
coffee bean when it remains in the fruit and the fruit is allowed to dry
on the shrub. Usually associated with natural processed robusta coffees
grown in Africa.