Life Style / Coffee Glossary

Foreign: A term that generally covers a number of imperfect flavors coming from contamination, for example, rubbery or moldy.

Foul: A rank, strong, fermented flavor or any other strong, unpleasant defective flavor, such as hidey or oniony.

Fragrance: The sensation of the gases released from ground coffee as they are inhaled through the nose. Ranges from sweetly floral to sweetly spicy.

French Press: Brewing method that separates spent grounds from brewed coffee by pressing them to the bottom of the brewing receptacle with a mesh plunger.

French Roast: Terms for coffee brought to degrees of roast considerably darker than the American norm: may range in color from dark brown (see Espresso Roast) to nearly black (see Dark French Roast) and i . . . View Full Definition

Fresh: A positive characteristic applying to freshly harvested and roasted coffee whose flavor is particularly vivid. An aromatic highlight in the coffee bean and brew that is highly pleasing. The . . . View Full Definition

Frothed Milk: Milk that is heated and frothed with a steam wand as an element in the espresso cuisine.

Fruity: An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of . . . View Full Definition

Full: An intensity description of bouquet indicating gases and vapors are present at a moderately pronounced strength.

Full City Roast: City is a roast that is slightly darker than the American roasting norm. 'Full City' is definitely darker than norm: sometimes patches of oil on surface.

Gayo Mountain: Market name for coffee exported by a large processing center and mill in Aceh Province, northern Sumatra. Wet-processed Gayo Mountain tends to be a clean but often underpowered version of th . . . View Full Definition

Ghimbi: A wet-processed coffee from western Ethiopia.

Good Cup Quality: Coffee with good, positive all-round characteristics.

Good Hard Bean: A grade of Costa Rica coffee grown at altitudes of 3,300 to 3,900 feet.

Grady: A background flavor of dirtiness but not qualifying as dirty. Mostly used in the United States.

Grassy: A odor taint giving the coffee beans a distinct herbal character similar to freshly mown alfalfa combined with the astringency of green grass. Created by the prominence of nitrogen compounds . . . View Full Definition

Green: A taste taint giving the coffee brew an herbal character due to an incomplete development of the sugar carbon compounds in the roasting process. Results from insufficient heat during too sho . . . View Full Definition

Green Coffee: Unroasted coffee.

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