Life Style / Coffee Glossary
Middle Eastern Coffee: Coffee ground to a powder, sweetened (usually), brought to a boil, and served grounds and all.
Mild: A secondary coffee taste sensation characterized by a predominantly sweet tingle just past the tip of the tongue. Caused by high concentrations of both sugars and salts. Typified by a washed . . . View Full Definition
Milling: Mechanical removal of the dry parchment skin from wet-processed coffee beans, or the entire dried fruit husk from dry-processed beans.
Mocha: Single-origin coffee from Yemen: also a drink combining chocolate and (usually espresso) coffee. The coffee, also called Arabian Mocha, Yemen, or Yemen Mocha, takes its name from the ancient . . . View Full Definition
Mocha-Java: Traditionally, a blend of Yemen Mocha and Java Arabica coffees, usually one part Yemen Mocha and two parts Java Arabica. All commercial Mocha-Java blends and many specialty versions no longe . . . View Full Definition
Moldy: Coffee may acquire a moldy taste if kept in poor conditions. Moldiness also depends on conditions during the pulping and cleaning of green beans.
Monsooned Coffee: Dry-processed single-origin coffee from south India deliberately exposed to monsoon winds in open warehouses, with the aim of increasing body and reducing acidity.
Moshi: Market name for coffee from the slopes of Mt. Kilimanjaro in Tanzania.
Muddy: Characterizes a large quantity of particles in suspension in the beverage.
Musty: An odor taint giving the coffee beans a moldy odor. Result of fats in coffee beans absorbing organic material from molds on or in contact with the coffee beans during the drying process. Oft . . . View Full Definition
Mysore: Mysore is a market name for certain high-quality wet-processed India coffees grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing . . . View Full Definition
Narino: Department in southern Colombia that produces certain particularly admired specialty coffees.
Natural Coffee: Coffee processed by removing the husk or fruit after the coffee fruit has been dried. When only ripe fruit is utilized and the drying is done carefully dry-processed coffee can be complex, f . . . View Full Definition
Neapolitan Macchinetta: A style of drip method brewer in which the ground coffee is secured in a two-sided strainer at the waist of the pot between two closed compartments. The brewing water is heated in one compar . . . View Full Definition
Neapolitan Roast: Term for coffee brought to a degree of roast darker than the typical espresso roast, but not quite black.
Neutral: A secondary coffee taste characterized by the absence of a predominant taste sensation on any part of the tongue but causing a distinct parching sensation on the sides of the tongue. Caused . . . View Full Definition
New Crop: A taste taint giving the coffee beans a slight herbal character when brewed. Result of an incomplete enzymatic change that ultimately eliminates this taste taint during the aging process.
New England Roast: Coffee brought to a degree of roast of coffee lighter than the traditional American norm, and grainlike in taste, with a sharp, almost sour acidity. This roast style is not a factor in speci . . . View Full Definition
New Guinea: Single-origin coffee from Papua New Guinea. The best-known New Guinea coffees are produced on very large, state of the art estates that produce a very well-prepared, clean, fragrant, deeply . . . View Full Definition
New Orleans Coffee: Traditionally, dark-roast coffee blended with up to forty percent roasted and ground chicory root. Most New Orleans blends sold in specialty stores today contain no chicory, however. They ar . . . View Full Definition
Nicaragua: Nicaragua coffees (usually market names Jinotega and Matagalpa,) are excellent but usually not distinguished coffees in the classic Central-American style: medium-bodied, straightforwardly a . . . View Full Definition
Nippy: A secondary coffee taste characterized by a predominantly sweet, nipping sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids being sour.
Nose: The sensation of the vapors released from brewed coffee as they are exhaled while swallowing. Ranges from caramelly to nutty to malty.
Nutty: An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produce sensations reminiscent of roasted nuts. Characteristic of poor quality beans, that float, rem . . . View Full Definition
Oaxaca: (Wah-HAH-kuh) Market name for coffee from the southern Mexico state of Oaxaca.
Word of the Day:
Fragrance: The sensation of the gases released from ground coffee as they are inhaled through the nose. Ranges from sweetly floral to sweetly spicy.