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 . . .
more
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 . . .
more
Nico
Breve with orange syrup and cinnamon.
Night Rider
1 part cocoa mix and 1 shot of espresso in a cup of American coffee.
nippy
A
secondary
coffee
taste
characterized
by
a
predominantly
sweet,
nipping
sensation
at
the
tip
of
the
tongue.
Caused
by
a
higher-than-normal . . .
more
nose
An
odor
taint
in
the
coffee
brew
marked
by
a
loss
of
organic
material
that
would
normally
be
in
a
gaseous
state
in
both
the
aroma
and
nose
of
the . . .
more
nutty
The sensation of the vapors released from brewed coffee as they are exhaled while swallowing. Ranges from caramelly to nutty to malty.
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