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Juxtapose
To make a side-by-side comparison of two or more samples.
AREAS: COFFEE CATEGORIES: GRADE CUPPING QUALITY
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Last impression
An expression referring to coffee as the last item generally tasted in a meal, thus leaving a final image in the customer's mind of over all food quality and presentation.
AREAS: COFFEE CATEGORIES: CUPPING TERMS
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Medium Roast
Characteristics include dry beans with a slight sweetness and medium acidity.
AREAS: COFFEE CATEGORIES: ROASTING CUPPING TASTE
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Mouthfeel
The sensory evaluation of the tactile sensa- tions on the palate (texture).
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Nose
The sensation of the vapors released from brewed coffee as they are exhaled during swallowing.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Olfaction
The sensory evaluation of volatile organic matter that develops in the coffee bean during roasting.
AREAS: COFFEE CATEGORIES: CUPPING TASTE ROASTING
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Richness
The quality of fullness in flavor, body, and/or acidity. See Cupping Method.
AREAS: COFFEE CATEGORIES: CUPPING TASTE GRADE
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Varietal Character
The tasting term that describes the positive characteristics that distinguish a given coffee from coffees of other regions.
AREAS: COFFEE CATEGORIES: CUPPING TASTE GRADE
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Varietals
Pure, unblended, single-origin coffees from a particular country or geographical region. The name of a varietal often includes the estate name. As with wine appellations, the varietal system suggests what kind of soil, climate and cultivation methods were used.
AREAS: COFFEE CATEGORIES: GROWTH CUPPING ORIGIN
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