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Absorbing
The assimilation of one substance to another in which the identity of the substance taken in is transformed or lost.
AREAS: COFFEE CATEGORIES: TERMS
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Adsorbing
The adhesion of an extremely thin layer of molecules (as gases, liquids, or solids) to the surface of the liquid or solid bodies which they come into contact.
AREAS: COFFEE CATEGORIES: TERMS
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Aerate
To expose a substance or product to air.
AREAS: COFFEE CATEGORIES: TERMS
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Best value blend
The medium-priced blend typically used by restaurants, businesses, schools, and govern- ment institutions.
AREAS: COFFEE CATEGORIES: TERMS
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Blend
A mixture of two or more types of coffee beans, often containing beans grown in different countries. A good blend will yield a balance of contrasting qualities for a complex, flavorful result.
AREAS: COFFEE CATEGORIES: TERMS PROCESS QUALITY
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Blending
Combining different coffees to achieve a desired price level, to achieve a desired flavor, or to maintain flavor consistency.
AREAS: COFFEE CATEGORIES: TERMS PROCESS
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Blind item
Refers to a coffee for which the country of origin of the beans or composition of the blend is unknown.
AREAS: COFFEE CATEGORIES: TERMS ORIGIN GROWTH
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Body
The physical properties of the beverage as perceived in the mouth during and after ingestion.
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AREAS: COFFEE CATEGORIES: CUPPING TASTE TERMS
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Bottomless cup
Expression referring to the policy of offering unlimited, free refills of coffee.
AREAS: COFFEE CATEGORIES: TERMS
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Caffeine
White, crystalline alkaloid, which occurs naturally in coffee beans, cocoa beans, and tea leaves, that stimulates the central nervous system.
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AREAS: COFFEE CATEGORIES: TERMS QUALITY PROCESS
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Carbon dioxide (CO2)
A gas formed in the cells of the coffee bean as a natural byproduct of the roasting process.
AREAS: COFFEE CATEGORIES: TERMS ROASTING
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Cellulose material
Fibrous plant tissue constituting the major parts of the cell walls of the coffee bean; accounts for approximately 75% of the bean's total weight.
AREAS: COFFEE CATEGORIES: TERMS GROWTH QUALITY
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