The Cooking Inn : Coffee Terminology W PageSelect a name from the list to go to it's site
A relatively low level of oily material suspended in the coffee
beverage. Result of slightly perceptible amounts of fats present in the
Coffee that lacks body but is not flat.
A taste fault in the coffee beans characterized by extreme variation
between sample cups. Usually marked by unpleasant sourness. Result of
internal chemical changes in the green coffee beans or external
A primary coffee taste sensation created as the sugars in the coffee
combine with the acids to reduce the overall sourness. Characteristic
found most often in unwashed arabica coffees grown at elevations above
4,000 feet, such as an unwashed Djimmah from Ethiopia. Winey coffees
range from tangy to tart. Special and agreeable flavor acquired by
certain mocha-type, freshly milled, or first crop coffees.
Negative in all aspects but with no defective flavor.
A taste fault giving the coffee beans a distinct, unpleasant
wood-like character. Result of an almost complete loss of organic
material in the green beans during storage. Makes coffee unsuitable for
commercial purposes. Reminiscent of the odor of dry wood.