Life Style / Coffee Glossary

Aroma: Strictly speaking, aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. Nevertheless, certain high, fleeting notes . . . View Full Definition

Aromatic: Designates a coffee that fully manifests the aroma characteristic of its nature and origin.

Arusha: Market name for coffee from the slopes of Mt. Meru in Tanzania.

Astringent: A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the anterior sides of the tongue. Caused by acids increasing the saltiness. Typified by an unw . . . View Full Definition

Automatic Filter-Drip Coffee Makers: Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee.

Baggy: An off-taste often observed in cups from weakly roasted coffees that have been stored for a long time in unsuitable conditions.

Baked: A taste and odor taint that gives the coffee brew a flat bouquet and insipid taste. The result of the roasting process proceeding with too little heat over too long a period. Generally unple . . . View Full Definition

Balance: Tasting term applied to coffees for which no single characteristic overwhelms others, but that display sufficient complexity to be interesting.

Balanced: This is a difficult term. When tasting coffees for defects, professional tasters use the term to describe a coffee that does not localize at any one point on the palate: in other words, it i . . . View Full Definition

Bani: Market name for a good, low-acid coffee of the Dominican Republic.

Barahona: Market name for coffee from the southwest of the Dominican Republic. Barahona is considered by many to be the best coffee of the Dominican Republic.

Barista: Italian term for skillful and experienced espresso bar operator.

Basic Tastes: Sweet, sour, salt, and bitter. Characterized respectively by sucrose, tartaric acid, sodium chloride, and quinine.

Batch Roaster: Apparatus that roasts a given quantity (a batch) of coffee at a time.

Beany: Specific aroma of an insufficiently roasted coffee that has not been able to develop its full aroma.

Bird Friendly: Term associated with Shade-Grown coffee. Describes coffee grown under a shade canopy. Arabica coffee is traditionally grown in shade in many (but not all) parts of Mexico, Central America, C . . . View Full Definition

Bitter: A basic taste characterized by solution of quinine, caffeine, and certain other alkaloids. Perceived primarily at the back of the tongue. Generally normal characteristics of coffees connecte . . . View Full Definition

Black Beans: Dead coffee beans that have dropped from the trees before harvesting. Used as the basic unit for counting imperfections in grading coffee on the New York Coffee Exchange. Has a detrimental e . . . View Full Definition

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