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Coffee Terms

Know your coffee terms.

· Puck = Spent coffee grounds from an espresso shot.

· Knock Box = Container used to bang out and store spent out espresso grounds.

· Crema = Lightly coloured layered on top of a espresso shot.

· Cherry = Fruit from coffee tree, that contains the two beans.

· Pulp = Remove the red skin of the cherry.

· Finish = Cup of coffee must have a great finish. “Like a good story.”

· Pull = Produce an espresso shot.

· Quaker = Coffee bean that does not roast correctly.

· Skinny = Coffee made with skim milk.

· Cupping = Method used to test coffee.

· Acidity = High acid (or acidity) coffees have a sharp, pleasing, piquant quality that points up their flavour and gives them snap, verve, liveliness in the cup.

· Aroma = Refers to the odour of the prepared coffee beverage.

· Baked = A taste description given to under-roasted coffee, or coffee roasted too slowly at too low a temperature, so that the flavour is underdeveloped.

· Bitter = A harsh, unpleasant taste detected on the back of the tongue.

· Body = The tactile impression of weight and texture in the mouth.

· Burnt = * A bitter, carbony flavour characteristic of dark-roasted coffee.

· Buttery = Said of oily or fatty texture in the mouth. Denotes very full and rich body.

· Cinnamon = Underlying spice accent sometimes detected in the aroma of fine coffee, a flavour nuance.

· Clean = Opposite of dirty. Especially characteristic of all fine wet processed coffees.

· Dirty = *Dirty implies a defect, such as excessive earthiness, or mustiness.

· Flat = * A dull lifeless quality due to a lack of acidity, body, or other distinguishing characteristics.

· Flavour =The total impression of aroma, acidity, and body,

· Fresh = Generally refers to the liveliness of the aromas of recently roasted coffees when newly ground.

· Fruity = *A flavour taint said to come from overripe fruit pulp.

· Grassy = *A flavour taint from use of unclean water for washing, harvesting of unripe cherries, or from incomplete drying.

· Green = *A flavour taint found in coffee harvested before fully ripe. Also used to characterize the grain like raw nut tastes of under-roasted coffee.

· Hard = *0pposite of sweet or mild. Often used to describe metallic tastes.

· Harsh = *Crude raw taste with strong bitter overtones. Often used to describe certain Robusta’s.

· Hidey = *Smells of hides or leather from improper storage.

· Light = Used to qualify aroma, acidity, or body; a light coffee would be delicate in flavour.

· Mellow = Soft flavoured coffees that are generally clean and pleasant but with low levels of acidity and low to medium body.

· Musty = *A smell and taste taint caused by mildew, often occurring from overly long and improper storage.

· Natural = A term interchangeable with dry processed coffees these coffees can vary widely in clarity of flavour and acidity; some may have intense complex flavours and full, thick body others may simply be harsh and dirty.

· Neutral = A characterless, flavourless coffee, inoffensive to insipid; without virtue but also without defects. 0ften selected as a base for creating economical blends.

· Nutty = A specific aroma nuance, suggesting almonds, peanuts, etc.

· Past-Croppish = Said of coffees that have deteriorated in the green state before roasting typically from overly long storage, past crop coffees can exhibit straw like and woody.

· Rancid = *Extremely sour and very unpleasant. Usually found in dark roasted oily coffees whose shelf life has exceeded the time limit before the oils themselves begin to oxidize.

· Rich = Indicates depth and complexity of aromas and flavours, and generally associated with fuller bodied coffees.

· Rio-y = *A harsh, heavy medicinal or iodine flavour typical of the poorest grades of dry processed coffees.

· Rubbery = *Burnt-rubber like odour that can come from taints in the green bean as well as damage done from excessive water quench and overheating during grinding.

· Soft = Low acid coffees, which are clean, are often described as soft.

· Spicy = Said of fine coffees with sharp distinct and desirable aromas or flavours often suggestive of particular spices.

· Stale = *Roasted coffee that has faded in quality after excessive exposure to air.

· Strawy = *Characteristic scent of past-croppish green coffees; hay-like.

· Strong = Term used to indicate intensity of either defects or virtues as in "a strong, sour taste" or a "strong fine aroma".

· Sweet = Said of a smooth, palatable coffee, free from taints or harshness.

· Thin = Said of coffees with watery body.

· Wild = Coffees with extreme and often inconsistent flavour characteristics, or odd racy, tangy nuances in aroma and taste.

· Winy = A relatively rare quality usually used to denote a sappy, vinous flavour characteristic, or other wine like attribute.

· Woody = *A flavour taint in green coffee caused by over-lengthy storage; also characteristic scent and taste of old, past-crop coffees.

· * Denotes tainted characteristics

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