The Cooking Inn : Coffee Terminology T PageSelect a name from the list to go to it's site
Tainted:
A coffee with a slightly defective flavor.
Tangy:
AA secondary coffee taste sensation characterized by a predominantly
darting, sour sensation along the sides of the tongue. Caused by a
high-than-normal percentage of sugars, giving the taste almost a fruity
sensation. Typified by unwashed India arabica coffees.
Tarry:
A taste fault giving the coffee brew an unpleasant burnt character.
Occurs during the holding process after brewing, a result of
condensation and scorching of proteins.
Tart:
A secondary coffee taste sensation characterized by a predominantly
puckering, sour sensation along the sides of the tongue. Caused by
higher-than-normal percentage of sour acids, almost giving the taste a
puckering sensation.
Thick:
A relatively high level of solid material suspended in the coffee
beverage. A result of fine particles of bean fiber and insoluble
proteins present in substantial amounts. Most often characteristic of
espresso-style coffee.
Thin:
A relatively low level of solid material suspended in the coffee
beverage. A result of fine particles of bean fiber and insoluble
proteins present in imperceptible amounts. Lacks body or substance and
is insufficiently concentrated and roasted.
Tipped:
A taste taint giving the coffee brew a cereal-like taste. Result of
heat being applied too quickly in the roasting process, charring the tip
of the bean.
Tipping:
Charring the end of the coffee bean during the roasting process, by
applying an intense heat too quickly..
Turpeny:
An aromatic sensation created by a slightly volatile set of
hydrocarbon compounds and nitrites found in coffee's aftertaste that
produces either resinous sensations similar to turpentine or medicinal
sensations similar to camphor.
Twisty:
A coffee showing differing negative characteristics in a single cup
or from cup to cup. A coffee with unreliable characteristics.