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Coffee flavoring material
The gases, liquids, and solids removed from roasted and ground coffee that give the beverage its aromatic, taste, and tactile sensations.
AREAS: COFFEE CATEGORIES: PROCESS CUPPING TERMS
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Complexity
A professional tasting term for coffees that exhibit depth and resonance of flavors. See Cupping Method.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Crust (cap)
During a coffee cupping, the bed of coffee particles that rises to the brew's surface when water is poured directly onto ground coffee.
AREAS: COFFEE CATEGORIES: CUPPING BREWING
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Cupping method
The procedure by which individual cups of coffee are prepared according to established guidelines to assess the aroma, taste, and mouthfeel characteristics of a sample of coffee.
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AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Demitasse
Literally "half cup" in French: a small cup used primarily for espresso.
AREAS: COFFEE CATEGORIES: TERMS CUPPING BREWING
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Earthiness
One of several terms, also including gaminess and wildness, referring to the off taste caused by carelessly processed natural coffee.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Finish
The aftertaste that lingers in the mouth when sipping coffee. Finish may be considered long, flat and acidic, or brief and effervescent, depending on the length and consistency of the taste. See Cupping Method.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Flavor
The combined sensation of aromatic and taste compounds perceived by the senses of smell and taste.
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AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Flavor compounds
Organic and inorganic materials that either evaporate to create coffee's aromatic proper- ties or dissolve to form liquids, creating coffee's taste characteristics.
AREAS: COFFEE CATEGORIES: TERMS CUPPING
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Fragrance
The sensation of gases released from roasted coffee as aromatic compounds are inhaled through the nose.
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AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Freshness
The retention of aromatic and taste characteristics attributed to proper selection of packaging materials and method, based on the expected length of time between roasting and brewing.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Gustation
The process of tasting, which is made pos- sible by the tongue's ability to perceive four primary tastes (salt, bitter, sour, and sweet).
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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