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Acidity - A term used to describe a coffee flavor
characteristic. The term "acidity" as used by the coffee industry
does not refer to actual acids contained in the cofee, but to coffee that
is smooth, rich and pleasing and has snap and life.
Aged - Coffee that has been aged for at least one year before roasting.
These coffees will have lost their acidity and become sweet and heavy
bodied.
Aroma - Refers to odor of beverage. It may be lacking, faint,
delicate, moderate, strong, fragrant or distinctive.
Baked - Under-roasted coffee.
Bitter - Coffee that has been brewed and left to stand on the
heat too long or a harsh unpleasant taste felt on the back of one's tongue.
Body - The tactile impression of weight and texture in the mouth.
It may be watery, thin, slight, light, medium, full, heavy, syrupy, buttery,
oily, rich, smooth, chewy, etc.
Burnt - A bitter burnt flavor found in dark roasted coffee.
Buttery - Denotes full flavor and richness.
Caffeine - An alkaloidal substance found in coffee. The caffeine
content of green coffee averages 1.5%.
Cherry - The ripe fruit of the coffee tree. Each cherry generally
contains two coffee beans.
Cinnamon - A flavor nuance associated with a spicy accent.
Earthy - An undesirable dirt odor picked up by coffee dried on
the ground.
Flavor - The total impression of aroma, acidity and body of the
cup.
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Fruity - As a flavor taint or as a descriptive
term denoting light, slightly sweet aroma.
Groundy - An earthy taste sometimes found in damaged coffee.
Harsh - Used to describe a coffee with a certain crude, raw
taste. Rios are usually described as harsh.
Light - Used to qualify aroma, body or acidity.
Mellow - Full, well balanced, satisfying, low or medum acidity.
Milds - Coffees produced mainly in countries other than Brazil.
Must - An aged flavor.
Musty - A flavor often found in coffees as a result of over
heating or improper drying.
Nutty - A flavor nuance suggestive of almonds or other nuts.
Rancid - Sour and unpleasant.
Rich - Indicating depth and complexity of flavor.
Rioy - Harsh and heavy.
Soft - Low acidity.
Spicy - A flavor suggestive of spices.
Strong - The relationshiip of water to coffee when brewing.
Sweet - Description of coffee free from the harshness of Rio flavor.
Thin - Watery body and lack of flavor.
Winey - Thick body, mellow quality.
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