Coffee Glossary
malty
An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produces sensations reminiscent of toasted grains.
medicinal
A taste fault giving the coffee beans a highly pronounced medicinal character. Result of continued enzyme activity when coffee beans remain in the . . .more
medium roast
Coffee beans roasted to the American norm.
mellow
A primary coffee taste sensation created as salts in the coffee combine with sugars to increase the overall sweetness. Characteristic found most . . .more
methyl chloride
A solvent commonly used to decaffeinate coffee. To make decaffeinated coffee, unroasted beans may be heated with steam and exposed to Methylene . . .more
mild
Piquant to nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid.
Mocha
Cafe Mocha served cold on ice. To make an Iced Mocha, add chocolate to bottom of glass, add espresso and mix well, then add milk until the glass is . . .more
moldy
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 . . .more
Got something to add to the Coffee Glossary? Send us some Feedback