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Glossary
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A - D |
E - H |
I - P |
Q - Z
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Rich
Used when describing bouquet to denote intense perceptions of fragrance, aroma, and aftertaste.
Ristretto
This is the strongest and most concentrated espresso drink. It is made with about half the amount of water but the same amount of coffee as a regular espresso. It is pure and intense.
Robusta
Fine and aromatic type of coffee with higher acidity. High in caffeine and low in flavor.
Rough
Characterized by a parched sensation on the tongue, related to sharp, salty taste sensations.
Siphon method
A method that uses less finely ground beans. Water is put in coffee and left to drip. As the water is less hot (than the espresso method), it goes more slowly through the grounds and results in a milder taste.
Soft bean
Describes coffee grown at relatively low altitudes (under 4,000 feet). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean.
Solo
A single shot of espresso.
Sour
Related to over-acidity; a sharp, biting flavor, often from under-ripe beans.
Short Black (Australian)
A single shot of espresso. The shorter and more concentrated it is the more delicious and the less caffeine. Shortest and sweetest is a ristretto.
Skinny Harmless
A decaf, non-fat latte.
Spicy
An aromatic and taste perception reminiscent of spices.
Stale
Coffee that has been exposed to oxygen for too long. It becomes flat and has a cardboard taste.
Sulawesi
Straight coffee from Sulawesi (formerly Celebes), an Indonesian island. Toraja is the best Sulawesi coffee, greatly resembling the Sumatran coffees, except for a tendency to be slightly more acidic and with less body.
Sumatra
The straight coffee from the island of Sumatra, Indonesia. Mandheling, Lintong, and Ankola are the best Sumatran coffees and among the worldÕs finest. They display full body, rich flavor, and low acidity.
Sweet
Smooth and palatable coffee and free of any harshness.
Thin
Related to underbrewing, resulting in coffee lacking in any acidity; also referred to as lifeless.
Tone
The appearance or color of coffee.
Varietal
A single or straight coffee from one region or country of origin.
Viennese Roast
A light dark roast, darker than American Roast, considered the most common specialty roast.
Watery
Caused by wrong water-to-coffee ratio, which results in a low level of oils in the coffee. This is mouthfeel.
Why Bother
A decaf, non-fat latte.
Wild
A gamy flavor often associated with Ethiopian coffees.
Winy
Reminiscent of a well-matured red wine; characterized by a full-bodied smooth coffee. A term used to describe snappy and acidy flavor.
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