A |
Absorbing - The assimilation of one substance to another in which the identity of the substance taken in is transformed or lost. |
Acerbic - A term referring to a taste fault in the coffee brew that leaves an acrid and sour sensation on the tongue. |
Acidity - A basic taste characterized by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste. |
Add-on sale - Term referring to coffee sold as a second beverage to increase check averages. |
Adsorbing - The adhesion of an extremely thin layer of molecules (as gases, liquids, or solids) to the surface of the liquid or solid bodies with which they come into contact. |
Aerate - To expose a product to air. |
Aftertaste - The sensation of brewed coffee vapors in the mouth, released after swallowing. |
American roast - An even chestnut brown color; pronounced caramel-like flavor with no trace of a dark roast (burnt/smoky) flavor. |
Animal-like - This odor descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like musk but has the characteristic odor of wet fur, sweat, leather, hides or urine. It is not necessarily considered as a negative attribute but is generally used to describe strong notes. |
Aroma - The fragrance or odor perceived by the nose. In coffee, aroma refers mainly to volatile components released from brewed coffee. |
Aromatization - The process of adding back to soluble coffee many of the aromatic flavor compounds lost in the brewing or drying process before con- version to a soluble form. |
Ashy - This odor descriptor is similar to that of an ashtray, the odor of smokers' fingers or the smell one gets when cleaning out a fireplace. It is not used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of roast. |
Aspiration - Drawing coffee brew into the mouth by vigorous suction and spraying it evenly across the tongue to release gases. Aspiration provides for a better sensory evaluation. |
Astringency - This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.
|
B |
Barista - A person who makes coffee drinks for a living. |
Basic tastes - Sweet, sour, salt, and bitter, respectively characterized by sucrose, tartaric acid, sodium chloride, and quinine. |
Best value blend - The medium-priced blend typically used by restaurants, businesses, schools, and government institutions. |
Beverage yield - The amount of fluid output of the brewing equipment, based on coffee-to-water ratio. |
Bitterness - A primary taste characterized by the solution of caffeine, quinine and certain alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures. |
Black bean - A defect that occurs when the growth of the coffee cherry is arrested either through lack of water, lack of nutrients, inadequate pruning, disease, or insect attack. Black beans are only found in the lowest grades of coffee exported. |
Blending - Combining different coffees to achieve a desired price level, to achieve a desired flavor, or to maintain flavor consistency. |
Blind item - Refers to a coffee for which the country of origin -of the beans or composition of the- blend is unknown. |
Body - 1. This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin. OR 2. The physical properties of the beverage as perceived in the mouth during and after ingestion. |
Boston Tea Party - The 1773 revolt against King George's tax on tea that marked the beginning of coffee's role as the United States' favorite beverage. Coffee replaced tea and symbolized support for the American Revolution. |
Bottomless cup - Expression referring to the policy of offering unlimited, free refills of coffee. |
Bouquet - The total aromatic profile of a coffee brew, created by the sensations of gases and vapors on the olfactory membranes. |
Breve - Espresso with steamed "half & half" or cream. |
Brew colloids - Micro-sized particles formed by different combinations of oil and water-soluble constituents that are suspended in brewed coffee. Colloids give texture (mouthfeel) and contribute to overall flavor. |
Brew turbulence - The agitation of the grounds in the coffee bed during the brew cycle, created by spray pattern, rate of water flow, and configuration of the brew basket. |
Brewing formula - Ratio of coffee to water used to produce the desired beverage strength from a specific type of brewing equipment. |
Burnt/Smokey - This odor and flavor descriptor is similar to that found in burnt food. The odor is associated with smoke produced when burning wood. This descriptor is frequently used to indicate the degree of roast commonly found by tasters in dark-roasted or oven-roasted coffees.
|
C |
Cafe au lait - 1. Brewed coffee (or espresso) combined simultaneously, in equal portions, with steamed or hot milk. OR 2. Half coffee and half hot milk, but with regular coffee instead of espresso. The regular coffee should be brewed double strength. |
Café Americano - Espresso diluted with an equal portion of hot water. You can get a regular coffee that tastes the same for about half the price. |
Café Latte - Espresso with steamed milk and, in some shops, a small cap of foam. It has less foam than a cappuccino. Flavored lattes have a sweet, flavored syrup added to them. |
Café Mocha - A term of no small controversy. In Eugene , ordering a mocha ought to get you a latte or a cappuccino with chocolate syrup or hot cocoa. On the other hand, it could get you a straight coffee with chocolate, or a funny look from the barista -- read the menu. |
Caffeine - White, crystalline alkaloid, which occurs naturally in coffee beans, cocoa beans, and tea leaves, that stimulates the central nervous system. |
Cappuccino - A coffee beverage made from espresso and topped with steamed milk and froth. More specifically, a shot of espresso with the remainder being 50 percent steamed milk and 50 percent milk foam. An alternative description is 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk. But again, this depends on the maker. Many places use more steamed milk and less froth. |
Caramel - This aroma descriptor is reminiscent of the odor and flavor produced when caramelizing sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning note. |
Caramelization - An action during coffee roasting that occurs when simple sugars in the bean are heated, resulting in a caramel color and flavor. |
Carbon dioxide (CO2) - A gas formed in the cells o f the coffee bean as a natural byproduct of the roasting Process. |
Cellulose material - Fibrous plant tissue constituting the major parts of the cell walls of the coffee bean; ac- counts for approximately 75% of the bean's total weight. |
Cereal/Malty/Toast-like - This descriptor includes aromas characteristic of cereal, malt and toast. It includes scents such as the aroma and flavor of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavor of freshly baked bread and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this descriptor were grouped together since tasters used these terms interchangeably when evaluating standards of each one. |
Chaff - The remains of silver skin on green coffee beans that are released during roasting. |
Chemical/Medicinal - This odor descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavor, chemical residues or highly aromatic coffees which produce large amounts of volatiles. |
Cherries (berries) - The fruit of the coffee tree in which he the seeds (coffee beans). |
Chocolate-like - This aroma descriptor is reminiscent of the aroma and flavor of cocoa powder and chocolate (including dark chocolate and milk chocolate). It is an aroma that is sometimes referred to as sweet. |
Cinnamon Roast - A light cinnamon brown color; generally has a pronounced nut-like flavor and a high level of coffee acidity. |
Classic brewing - Brewing at a controlled level of extraction- removing 18% to 22% of the soluble material from roasted and ground coffee. |
|
Coffea arabica - Arabica coffee - Coffea arabica was first described by Linnaeus in 1753. The best known varieties are 'Typica' and 'Bourbon' but from these many different strains and cultivars have been developed, such as caturra ( Brazil , Colombia ), Mundo Novo ( Brazil ), Tico ( Central America ), the dwarf San Ramon and the Jamaican Blue Mountain . The average arabica plant is a large bush with dark-green oval leaves. It is genetically different from other coffee species, having four sets of chromosomes rather than two. The fruits are oval and mature in 7 to 9 months; they usually contain two flat seeds (the coffee beans) - when only one bean develops it is called a peaberry. Arabica coffee is often susceptible to attack by pests and diseases, therefore resistance is a major goal of plant breeding programs. Arabica coffee is grown throughout Latin America , in Central and East Africa , in India and to some extent in Indonesia.
|
Coffea canephora - Robusta coffee - The term 'robusta' is actually the name of a widely grown variety of this species. It is a robust shrub or small tree growing up to 10 meters in height, but with a shallow root system. The fruits are rounded and take up to 11 months to mature; the seeds are oval in shape and smaller than those of C. arabica. Robusta coffee is grown in West and Central Africa , throughout Southeast Asia and to some extent in Brazil , where it is known as Conilon. |
Coffea liberica - Liberica coffee - Liberica coffee grows as a large strong tree, up to 18 meters in height, with large leathery leaves. The fruits and seeds (beans) are also large. Liberica coffee is grown in Malaysia and in West Africa , but only very small quantities are traded as demand for its flavor characteristics is low. |
Coffee contract - A legally binding agreement to make or take delivery of 37,500 pounds of washed arabica, from a specified country, during a designated future month, and at a market-derived price. This price governs the price of most arabica coffees throughout the world. |
Coffee flavoring material - The gases, liquids, and solids removed from roasted and ground coffee when brewed that give the beverage its aromatic, taste, and tactile sensations. |
Coffee Futures Market - The primary international marketplace for trading coffee futures contracts. Arabica futures contracts are traded on the New York Coffee, Sugar, and Cocoa Exchange; robusta futures contracts are traded on the London Futures Exchange. |
Colombian Milds - The ICO grouping for washed (wet- processed) arabica coffee produced in three countries ( Colombia , Kenya and Tanzania ). The name Colombian Milds can refer either to the coffee or to the country group, as is the case for all other ICO groupings. |
Comparability - Examining pricing structure of similar restaurants in the market area in order to offer similar market-accepted prices. |
Conductivity meter - A device -that determines coffee's soluble solids by measuring the increased conductivity (ionization) of water when coffee flavoring materials are added to it. |
Crust (cap) - During a coffee cupping, the bed of coffee particles that rises to the brews surface when water is poured directly onto ground coffee. |
Cupping method - The procedure by which individual cups of coffee are prepared according to established guidelines to assess the aroma, taste, and mouthfeel characteristics of a sample of coffee.
|
D |
Dark roast - Coffee roasted sufficiently enough to bring oils to the bean surface. |
Decaffeinated coffee - Green coffee with at least 97% of its caffeine removed. |
Degassing - The release of gases, mostly carbon dioxide, from freshly roasted coffee. |
Dilution - Adding water to coffee during or after the brewing process to adjust the beverage strength or yield. |
Direct contact - Chemicals (other than water) are used in decaffeination direct contact with green coffee beans to dissolve and extract caffeine. This method includes supercritical carbon dioxide. |
Doppio - A double shot (4 oz.) of espresso. |
Dry (unwashed) method - One of the methods of processing coffee cherries into green coffee. First, the whole coffee cherry is fully dried in the sun on large patios or in a mechanical dryer. Then the dried cherries are passed through a husker/huller, which removes the dried pulp and parchment covering. |
Dry distillation - A method of measuring coffee's soluble solids by evaporating water from the coffee brew in an oven and weighing the remaining residue of coffee flavoring material.
|
E |
Earthy - The characteristic odor of fresh earth, wet soil or humus. Sometimes associated with moulds and reminiscent of raw potato flavor, considered as an undesirable flavor when perceived in coffee. |
Economy blend - Least-expensive blend, usually served in feeding operations such as health care facilities and correctional institutions. |
Espresso - A concentrated coffee beverage created by pressurized extraction from finely ground coffee that is usually dark roasted. Traditionally served in a demitasse (usually 1-2 ounce drink). Espresso is more concentrated than American coffee, but espresso beans actually have less caffeine because longer roasting times cook out some of the caffeine. |
Espresso Con Panna - Espresso with a dollop of whipped cream. |
Espresso Granita - Frozen espresso, crushed and served in a glass topped with whipped cream. American versions combine espresso, milk and sugar and then freeze the mixture in special dispensing machines. This is also know as a Granita Latte. |
Espresso Ristretto - A "short pull" espresso, or an espresso made with half the water used for a regular espresso. Very stout. A doppio ristretto on Monday will see you through finals week -- maybe longer. |
Espresso Romano - Espresso with a slice of lemon on the side. Espresso Macchiato: Espresso " spotted " with a dash of milk or cream. |
Ethyl acetate - A chemical that dissolves and extracts caffeine from green coffee beans, or from extracts of roasted ground coffee before their conversion to soluble form. |
Extraction - The removal of coffee flavoring material from roasted and ground coffee through contact with water.
|
F |
Fermentation - The step in wet-method processing in which the mucilage is removed from the coffee by soaking the coffee in large tanks of water. Naturally present microorganisms decompose the mucilage. |
Filter drip method - A brewing method in which hot water is poured over and flows through a bed of roasted and ground coffee contained in a paper, cloth, or metal filter. |
Filtering methods - The method of separating coffee grounds from the brew using paper, cloth, or metal screens. |
First-in/First out (FlFO) - Proper stock rotation arrangement with the oldest coffee "first in to storage" taken "first out of storage" to be brewed. |
Flaking - Passing ground coffee between two flat rollers that squeeze coffee grounds into a flat shape. |
Flavor - The combined sensation of aromatic and taste compounds perceived by the senses of smell and taste. |
Flavor compounds - Organic and inorganic materials that either evaporate to create coffee's aromatic proper- ties or dissolve to form liquids, creating coffee's taste characteristics. |
Flavored coffee - Roasted coffee that has been sprayed with oils and extracts, or dusted with powders, to add flavoring. |
Floral - This aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself. |
Fragrance - The sensation of gases released from roasted coffee as aromatic compounds are inhaled through the nose. |
Freeze-dried (coffee) - A soluble coffee prepared by freezing brewed - coffee (concentrate) in a vacuum chamber. This causes the water molecules to crystallize and separate from the coffee flavoring material, which becomes a solid mass. |
French Roast - Very dark brown color with visible oils on the roast surface; bitter taste and pungent aromatics dominate flavor. Also known as New Orleans Roast. |
Freshness - The retention of aromatic and taste characteristics attributed to proper selection of packaging materials and method, based on the expected length of time between roasting and brewing. |
Fruity/Citrus - This aroma is reminiscent of the odor and taste of fruit. The natural aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit. |
Full City Roast - Dark brown color with no traces of oil on bean surface; provides full coffee flavor development (caramel to chocolate-like) with some loss of coffee acidity. |
Futures price - The price level for shipments of standard quality coffee, established on the floor of a futures exchange.
|
G |
Gourmet brewing - Brewing at a low level of extraction removing 15% to 18% of the soluble material from roasted and ground coffee. |
Grading - Classifying coffees according to altitude, botanical variety, processing method, density, size of bean, cup quality, color, bean imperfections, and the presence of foreign matter (for example, stones and twigs). Each producing country establishes its own grading standards. |
Granulation - The most common industry method of grinding, in which roasted coffee beans are passed through a series of rollers. Also, a process used with freeze-dried coffee to convert it into small particles resembling ground coffee. |
Grassy/Green/Herbal - This aroma descriptor includes three terms which are associated with odors reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or unripe fruit. |
Grind specifications - Size of coffee particles (coarse to fine grind) needed to optimize extraction rates for specified types of brewing equipment. |
Grinding - The process of physically breaking down the roasted coffee bean into small particles, to facilitate extraction of flavor components during brewing. |
Gustation - The process of tasting, which is made possible by the tongue's ability to perceive four primary tastes (salt, bitter, sour, and sweet) when mixed with saliva.
|
H |
High grown - Coffees grown at elevations from 4,000 to 6,000 feet above sea level. |
High yield brewing - Brewing at a high level of extraction- removing 22% to 25% of the soluble material from roasted and ground coffee. |
Hulling - In wet-method processing, mechanical removal of parchment and thin inner -"silver skin" from the coffee bean. For dry- processed coffees, hulling refers to the simultaneous removal of the bean (husk), the parchment, and inner silver skin. |
Husking - The process of removing the dried pulp from dry-processed coffee. |
Hydration - The formation of a compound by the combination of water and some other substance in a definite molecular ratio. |
Hydrometer - A device that determines coffee's soluble solids by measuring the increased specific gravity (density relative to water) caused by adding coffee flavoring material to water.
|
I |
Indirect contact - Hot water extracts caffeine from green coffee decaffeination beans. The caffeine is then removed from the extract with chemical compounds. Often referred to as the "water method." |
Infusion - A coffee brewing method in which coffee grounds steep in water for a predetermined length of time. |
Italian Roast - Black color with large amounts of oil on the surface; has a pronounced burnt, smoky flavor that is pungent (strong) and very bitter.
|
J |
Juxtapose - To make a side-by-side comparison of two or more samples.
|
L |
Last impression - An expression referring to coffee as the last item generally tasted in a meal, thus leaving a final image in the customer's mind of over- all food quality and presentation. |
Latte Macchiato - The opposite of a macchiato; that is, steamed milk spotted with espresso. |
Liquid concentrate - A coffee extract prepared in much the same manner as soluble coffee but kept in a liquid form and held in refrigerated storage or aseptic packaging until reconstituted. |
Lloyd's of London - A London coffeehouse founded in 1688 and frequented by ships' captains and merchants. Founder Edward Lloyd maintained a list of vessels and their cargo, began to underwrite the shipments, and eventually founded Lloyd's of London insurance company. |
Low grown - Coffees grown at elevations from sea level to 2,000 feet.
|
M |
Medium grown - Coffees grown at elevations from 2,000 to 4,000 feet above sea level. |
Methylene chloride - A chemical capable of dissolving and extracting caffeine directly from green coffee beans or from the water in which they soak. |
Milling - The process of removing the silver skin from the coffee bean, also known as polishing. |
Mouthfeel - The sensory evaluation of the tactile sensations on the palate (texture). |
Mucilage - The thin, slippery (polysaccharide) coating on freshly pulped coffee.
|
N |
Nitrogen flushing - A method of packaging in which nitrogen gas is flushed over coffee to displace oxygen in a sealed package. |
Nose - The sensation of the vapors released from brewed coffee as they are exhaled during swallowing. |
Nutty - This aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and not of bitter almonds.
|
O |
Olfaction - The sensory evaluation of volatile organic matter that develops in the coffee bean during roasting. |
Origin labeling - Describing coffee by the country or region in which it was grown. |
Other Milds - The ICO grouping of 21 countries that mainly produce washed arabica coffee; the indicator price for this group is used as a component of the Composite ICO indicator price, together with that for Robustas.
|
P |
Packaging - The process by which roasted coffee is protected from oxidation. The purposes of packaging are to preserve the original flavor characteristics and provide portion control. |
Penny Universities - Another name for 17th century London coffeehouses, which charged a 'penny admission fee. Also known as "Seminaries of Sedition" they offered visitors the opportunity to discuss politics and debate current issues. |
Perceived value - Restaurant patrons compare "pleasure received" to "amount paid' for a cup of coffee based on fair value of flavor, strength, taste, price, and presentation. |
Pergamino (parchment) - A parchment-like covering over the coffee bean. The term "in pergamino" refers to coffee beans that remain in this covering until ready for export. |
Positioning - Constructing the image of an operation for a target market through careful planning of all operational aspects (price, quality of roasted coffee, serving quality). |
Premium blend - Highest priced, quality coffee blend generally used by fine dining establishments to match their food quality and presentation. |
Pricing - Determining coffee menu prices based on quality and cost of blend, brewing formula, portion size of cup, refill policy, style of restaurant, comparable restaurant prices, and retail coffee market prices. |
Profit potential - Gross margin dollars available from coffee sales based on cost per cup versus cost per pound. |
Pulp - The cherry skin and fruit after they have been removed from the coffee bean during wet processing. |
Pulverization - Passing roasted coffee beans between two flat, rotating discs. |
Pyrolysis - A series of rapid chemical reactions that occurs during the roasting process, causing changes in green beans because of the application of heat.
|
Q |
Quenching - During the roasting process, adding water to the beans when they have reached their desired color.
|
R |
Rancid/Rotten - This aroma descriptor includes two terms which are associated with odors reminiscent of deterioration and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration. |
Refill policy - Positioning decision on whether to offer coffee refills at no additional cost. |
Refractometer - A device that determines coffee's soluble solids by measuring the increased light refraction (separation into color bands) caused by adding coffee flavoring material to water. |
Roasting - The process of heating green coffee beans to a temperature that eliminates most of their moisture and initiates a series of chemical reactions (pyrolysis). This causes changes in the composition of the coffee and results in the development of compounds associated with the flavor of brewed coffee. |
Roasts - There is very little industry standardization. This can cause a great deal of confusion for the buyer. But in general, roasts fall into one of four color categories -- light (light city, half city, cinnamon, New England), medium (city, American, breakfast) , medium-dark (full city) or dark (high, continental, New Orleans, European, Espresso, Viennese, Italian, French). |
Robusta - One of two principal botanical varieties of coffee, accounting for approximately 25% of world coffee production. |
Rubber-like - This odor descriptor is characteristic of the smell of hot tires, rubber bands and rubber stoppers. It is not considered a negative attribute but has a characteristic strong note highly recognizable in some coffees.
|
S |
Saltiness - A primary taste characterized by a solution of sodium chloride or other salts. |
Selective picking - Harvesting method in which only ripe (red) coffee cherries are carefully handpicked. Used where cherries do not ripen simultaneously, thus requiring selective picking spanning several weeks. Usually used for wet-processed coffees. |
Shrinkage - Difference between green an roasted beans because of weight loss during roasting (14% to 18% shrinkage, depending on length of roast). |
Silver skin - The membrane immediately surrounding the coffee bean. Milling before export removes most of the -silver skin; the remainder is removed during roasting in the form of chaff. |
Slurping - Taking coffee into the mouth so that it spreads evenly over the entire surface of the tongue, releasing any gases suspended in the brew. |
Sniffing - Inhaling gases from ground coffee and vapors from brewed coffee through the nose and on to the nasal membrane. |
Soluble coffee - Coffee in a powdered or granulated form that can be reconstituted by adding hot water. Commonly referred to as "instant coffee.' |
Soluble solids - Dissolved components of the coffee flavoring material extracted from roasted and ground coffee. Soluble solids give the coffee beverage its flavor characteristics. |
Sorting - Separating coffee beans, after hulling or husking, according to size, density, color, and imperfections. Sorting can be done by hand or mechanically. |
Sourness - This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavor (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee. |
Specific density - In coffee evaluation, the ratio of the coffee brew to the density of pure water. |
Specification - Precise written statement describing exact product desired by blend, grind, packaging type, volume, delivery schedules, equipment, equipment service requirements, and payment terms. |
Spicy - This aroma descriptor is typical of the odor of sweet spices such as cloves, cinnamon and allspice. Tasters are cautioned not to use this term to describe the aroma of savory spices such as pepper, oregano and Indian spices. |
Spray-dried (coffee) - A soluble coffee powder prepared by spraying a coffee concentrate down a heated tower. This causes water molecules to evaporate, leaving the coffee flavoring material as a powder at the bottom of the tower. |
Staling - A flavor deterioration caused by oxidation. Its characteristics are a reduction in aromatics and a change in taste. |
Steep - To soak in hot water at a temperature just under the boiling point |
Strength - A quantitative measure of the amount of soluble solids in a coffee brew, usually expressed as a percentage (by weight) of soluble solids to water (for example, 1% soluble solids and 99% water. |
Strip picking - A harvesting method in which all cherries are removed in a single motion by grabbing the branches of the tree and pulling off the cherries. Used where coffee cherries ripen simultaneously. Usually used for dry processed coffees. |
Supercritical carbon dioxide - Carbon dioxide at a high temperature and pressure that can be used as a decaffeination agent. |
Sweetness - This is a basic taste descriptor characterized by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavors.
|
T |
Taste - The sensation of water-soluble compounds in coffee through taste buds (nerve endings) on the tongue. |
Taste receptors - Nerve endings on the tongue (taste buds) that respond to sweet, salt, sour, and bitter stimulations. |
Thermal container - A container that maintains the temperature of brewed coffee without direct heat. |
Tobacco - This aroma descriptor is reminiscent of the odor and taste of tobacco but should not be used for burnt tobacco. |
Triglycerides - Chemical compounds that are used as a decaffeination agent. |
Turbulence - The agitation of the grounds in the coffee bed during the brew cycle, created by the spray pattern, rate of water flow, and configuration of the brew basket.
|
V |
Vienna Roast - Dark brown color with small amounts of oil roast on the bean surface; has a noticeable dark roast (burnt/smoky) and sometimes chocolate-like flavor. |
Viscosity - In coffee evaluation, the resistance of internal flow in the brew because of oily material suspended in the fluid.
|
W |
Water bypass - A mechanical device that diverts a portion of the water in a brew cycle directly into the brew holding chamber instead of allowing it to pass through the bed of chlorination Adding chlorine to water to destroy disease bearing pathogens. |
Water filtration - The removal of chemical substances from water by filtration, usually through a bed of activated carbon. |
Water hardness - The amount of dissolved minerals in ordinary water, ranging from 50 parts per million (ppm) to 800 ppm in most municipal water supplies. |
Water quality - The degree to which water contains the desired level of mineral hardness, dissolved oxygen, and absence of any chemical contaminants. |
Water softening - The substitution of sodium ions for ions of dissolved minerals (hardness) found in water. |
Wet (washed) method - One of two methods of processing coffee berries. First, the cherry pulp is removed through pulpers flushed with water; next the coffee is fermented to remove the slippery mucilage coating around the parchment; last, the coffee is dried in the sun on patios or in mechanical dryers. |
Wetting - The absorption of water molecules by ground coffee, which enables the extraction of soluble flavoring materials. |
Winey - This terms is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour of fermented flavor. |
Woody - This aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper. |
