Story Of Our Beans
Glossary
ACIDITY
A sharp radiance that enhances coffee’s flavors, and delivers a numbing sensation on the sides of the tongue. Almost like drinking lemon juice.
A sharp radiance that enhances coffee’s flavors, and delivers a numbing sensation on the sides of the tongue. Almost like drinking lemon juice.
AFTERTASTE
It’s the taste that remains in the mouth after swallowing a sip of coffee.
This may have hints of chocolate, caramel, spiciness, fruitiness, cereals or pralines.
It should however, be relatively long-lasting and be subtle in all instances, leaving a pleasant sensation.
This may have hints of chocolate, caramel, spiciness, fruitiness, cereals or pralines.
It should however, be relatively long-lasting and be subtle in all instances, leaving a pleasant sensation.
AROMA
Refers to the coffee’s fragrant smell, which also affects the more subtle aspects of the taste characteristics. When you smell a cup of coffee you can find notes like cereal, cocoa, wood, fruit, citrus, herbal, flowers. Originally some of these notes are found in the coffee bean, roasting will help bringing them all out.
Refers to the coffee’s fragrant smell, which also affects the more subtle aspects of the taste characteristics. When you smell a cup of coffee you can find notes like cereal, cocoa, wood, fruit, citrus, herbal, flowers. Originally some of these notes are found in the coffee bean, roasting will help bringing them all out.
FLAVOR
An overall perception and description of the coffee’s distinctive characteristics including Aroma, Acidity, and Body—in essence, flavor is the fusion of these qualities. If none of these characteristics overpowers the others, then the flavor is well-balanced.
An overall perception and description of the coffee’s distinctive characteristics including Aroma, Acidity, and Body—in essence, flavor is the fusion of these qualities. If none of these characteristics overpowers the others, then the flavor is well-balanced.
BITTERNESS
A strong twinge or aftertaste on the back of the tongue.
The bitterness adds to the fullness of the flavor of coffee and provides a desirable taste sensation. An attribute considered essential in most coffees.
The bitterness adds to the fullness of the flavor of coffee and provides a desirable taste sensation. An attribute considered essential in most coffees.
SWEETNESS
Coffee preserves its own original sweetness; smooth, mild, palatable and sometimes caramel tastes are captured on the tip of the tongue..
Coffee preserves its own original sweetness; smooth, mild, palatable and sometimes caramel tastes are captured on the tip of the tongue..
BODY
The “mouth-feel” of the coffee as it settles on the tongue, its tactile impression or weight and consistency as perceived in the mouth; the coffee’s heaviness or viscosity (thickness).
The “mouth-feel” of the coffee as it settles on the tongue, its tactile impression or weight and consistency as perceived in the mouth; the coffee’s heaviness or viscosity (thickness).
TASTE BALANCE
Finishes clear, smooth, and gracefully in the mouth; not dry; pure flavor, no changes or twists in the mouth or ending with different after-tastes.
Finishes clear, smooth, and gracefully in the mouth; not dry; pure flavor, no changes or twists in the mouth or ending with different after-tastes.
The Coffee Plants
COFFEE CHERRIES
The common term for the fruit of the coffee tree.
Each cherry contains two normal coffee beans, or occasionally one pea berry. When ripened, the coffee cherries are usually red (although there are some yellow varietals, and the odd orange one).
For great coffee, all of the cherries must be harvested at the peak of ripeness.
Each cherry contains two normal coffee beans, or occasionally one pea berry. When ripened, the coffee cherries are usually red (although there are some yellow varietals, and the odd orange one).
For great coffee, all of the cherries must be harvested at the peak of ripeness.
ARABICA COFFEE
Is one of the two main types of coffee and considered to be the finest available.
Each cherry contains two normal coffee beans, or occasionally one pea berry. When ripened, the coffee cherries are usually red (although there are some yellow varietals, and the odd orange one).
For great coffee, all of the cherries must be harvested at the peak of ripeness.
Each cherry contains two normal coffee beans, or occasionally one pea berry. When ripened, the coffee cherries are usually red (although there are some yellow varietals, and the odd orange one).
For great coffee, all of the cherries must be harvested at the peak of ripeness.
ROBUSTA COFFEE
They contain twice as much caffeine as Arabica beans.
Is very used to be blended with Arabica coffee beans, normally has a stronger, harsher taste, with a grain-like overtone and peanut aftertaste,
however, some Robusta are of high quality and valued especially in espressos for their deep flavor and good crema.
Is very used to be blended with Arabica coffee beans, normally has a stronger, harsher taste, with a grain-like overtone and peanut aftertaste,
however, some Robusta are of high quality and valued especially in espressos for their deep flavor and good crema.
