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Glossary
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A - D |
E - H |
I - P |
Q - Z
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Kona
Smooth coffee with medium-body and acidity grown on the Kona coast of Hawaii. Kona from the estate of Jon Kunitake is especially notable.
Latte
A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk (about 1/4 inch).
Long Black (Australian)
Must be a single espresso diluted with hot water. Must not be diluted with a second shot of water through the coffee.
Mellow
Full, well balanced coffee, implying low or medium acidity.
Mild
Refers to coffee that lacks any overriding characteristic, either pleasant or unpleasant.
Mocha
A small, irregular bean with a unique acid character.
Monsooned Coffee
Coffee deliberately exposed to monsoon winds in an open warehouse to increase body and reduce acidity.
Neutral
A flavor characteristic that is desirable in good blenders.
Nutty
An aromatic sensation that is released as a brew is swallowed; reminiscent of roasted nuts.
Organic Coffee
Coffee that has been certified by a third-party agency as having been grown without the use of pesticides, herbicides or similar chemicals. Buying organic supports a safe environment for the farmers and their families as well as for the ecology of the ear.
Peaberry
Normally, each coffee cherry contains two beans. Occasionally, a cherry can form with only one bean and this is called peaberry; they are separated from other coffee and sold as its own distinctive grade.
Portafilter
The cupped handle on an espresso machine that holds the ground coffee during the brewing process.
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