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