Glossary
of Coffee Terms
|
| Acidity:
- A gentle pucker found in the body of a good cup of coffee or espresso.
A moderate amount of acidity adds balance to the flavor of coffee. |
| Arabica:
- Original species of the coffee plant found growing wild in Ethiopia and
Africa. Due to their intense aromatic flavors these high quality beans are
used exclusively by specialty coffee roasting companies. |
| Balance:
- Just the right flavor, aroma and body extracted from the beans. |
| Body:
- The strength and substance of the coffee beverage. |
| Estate
Coffees: - Coffees grown by a single owner or company. |
| Green
Coffees: - The unroasted seeds of the coffee cherry after they
have been processed. |
| Nutty:
- Nuttiness is a flavor perceived in freshly roasted coffee: it is more
pronounced in some coffees than in others. |
| Peaberry:
- A small, round single bean rather than the two larger ovals found in a
coffee cherry. Some say the peaberry is superior to the flat bean varieties. |
| Sourness:
- A flavor that sometimes comes out if the coffees are picked before ripening.
It can also mean a taste sensation found in some strongly acidic coffees. |
| Specialty
Coffees: - High quality, single origin, Arabica beans that have been
freshly roasted in small batches.
Careful blending is sometimes used to develop complementary tastes.
|
| Single
Origin Coffees: - Unblended, straight coffees from a specific
country or region. |
