PostHeaderIconCoffee Glossary

Showing All Terms:    (370 term(s) found)
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
AA
A secondary coffee taste sensation characterized by a predominantly sweet, prickling sensation at the tip of the tongue. Caused by a . . .more
acerbic
A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat . . .more
acid
High in caffeine and rather bitter. Generally less acid and less aromatic than arabica coffee. Often slightly woody.
acidity
In the dry process, ripe cherries are first dried in the sun, after which the dried skin, pulp, and parchment are removed from the bean (seed). The . . .more
acidy
Terms describing the characteristic collective flavor complex of darker roasts. The acidy notes are gone, replaced by pungent notes combined with a . . .more
acrid
A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat . . .more
Affogato
(It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffehouses or customers use any flavor.
aftertaste
A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of . . .more
 
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