Capitalized letters are grade indicators usually describing the size of the bean. In Peru, for example, AAA is the largest bean; In India, A is the largest.
A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat during the holding process after brewing.
A normal characteristic of Arabica coffees, particularly of high-growth varieties. Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavor.
A tart, tangy taste experienced mainly on the tip and side of the tongue. Acidity is the liveliness in coffee. In everyday conversation, "acidity" may sound unappealing, but in coffee terms it's actually a highly desirable quality. Not to be confused with the ph level, "palate acidity" is the brightness of flavor – without it, coffee tastes flat and dull. All good coffees have some acidity, but to varying degree. In general, the darker the coffee is roasted the less acidity it will have.
A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Found most often in washed arabica coffees grown at elevations about 4,000 feet. A term used to describe a coffee in which this desirable cup characteristic occurs. Particularly desirable in Brazils and found in most Milds. Colombians have both acid and body. An acidy flavor is sharp and pleasing to the taste as opposed to sour, sourish, or fermented. It denotes a taste that has sharpness, snap, and life, compared to a sweet, heavy, mellow flavor. Old crops are never acidy.
A secondary coffee taste sensation characterized by a predominantly piercing sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and a high concentration of salts. Typified by an unwashed Rio coffee from Brazil.
The result of vapors from the coffee beverage that linger on the palate after the liquid had been ingested or expectorated.
Traditionally, coffee held in warehouses for several years. Such aging reduces the acidity and complexity of the coffee.
A container in which coffee is poured into after brewing in order to maintain it's temperature without burning. Traditionally used in the food service channel.
ALL METHOD GRIND
Coffee which is ground slightly coarse in order to work in all types of coffeemakers. Usually used in mainstream coffees
Spanish for "heights." It describes coffee that has been high grown.
AMERICAN FOREST ASSOCIATION
Founded in 1875 is nation's oldest nonprofit citizens' conservation organization. The organization is a world leader in planting trees for environmental restoration, a pioneer in the science and practice of urban forestry, and a primary communicator of the benefits of trees and forests.
Coffee roasted to a medium brown color.
The seldom-used market name for Arabica coffee from northern Sumatra.
Term for a procedure in which the sticky fruit pulp, or mucilage, is removed from freshly picked coffee beans by scrubbing.
The earliest cultivated and most widely grown species of the coffee tree. It produces approximately 70 to 75% percent of the world's coffee and is viewed as superior to "Robusta" beans. Arabica coffee grows best between 3,000 and 6,000 feet above sea level, in warm climates along the equator. The predominant producing regions are Central America, South America and eastern Africa. Arabica's characteristics include a balanced aroma, sweet and acidic taste. It also has a higher price because of increased production costs." Coffee Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus while categorizing the flora of the Arabian peninsula.
Rated one of the best coffees of Colombia, region in Colombia.
The fragrance that is released from brewed coffee. It will tell you how fresh your coffee is, as well as some of its traits.
Designates a coffee that fully manifests the aroma characteristic of its nature and origin.
Market name for coffee from the slopes of Mt. Meru in Tanzania.
A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the anterior sides of the tongue. Caused by acids increasing the saltiness. Typified by an unwashed Indonesian robusta coffee. Acids can cause astringency. In regard to coffee, astringency is identified with undesirable acidity.
AUTOMATIC FILTER-DRIP COFFEE MAKERS
Today's most common brewing method. Coffee brewers automatically heat and measure water into a filter and filter receptacle containing the ground coffee.