Coffee Glossary
salt
A basic taste characterized by solutions of chlorides, bromides, iodides, nitrates, and sulfates of potassium and lithium.
scorched
A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of . . .more
secondary coffee taste sensations
Piquant to nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid.
Semi Dry Process
In the semi dry process, coffee beans are pulped as in the wet process. The coffee beans with parchment and some mucilage still attached are then . . .more
sharp
A burr grinder, or burr mill, uses rotating flat to conical metal disks with sharp ridges, or burrs, to evenly grind the coffee beans. A bur grinder . . .more
shell
A common defect where coffee beans have a large cavity similar to a shell. While only a secondary concern, compared to defects such as stones, . . .more
shot
A spring loaded device usually attached to espresso grinders which dispenses one serving of ground coffee per pull (approx 1/4 ounces). Two pulls on . . .more
Silver Skin
The thin membrane, similar to rice paper, that adheres to coffee beans after removing the husk (hull). Processing may "polish" the unroasted coffee . . .more
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