A

Acerbic - A term referring to a taste fault in the coffee brew that leaves an acrid and sour sensation on the tongue.

Acidity - A basic taste characterized by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

Aerate - To expose a product to air.

Aftertaste - The sensation of brewed coffee vapors in the mouth, released after swallowing.

American roast - An even chestnut brown color; pronounced caramel-like flavor with no trace of a dark roast (burnt/smoky) flavor.

Animal-like - This odor descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like musk but has the characteristic odor of wet fur, sweat, leather, hides or urine. It is not necessarily considered as a negative attribute but is generally used to describe strong notes.

Aroma - The fragrance or odor perceived by the nose. In coffee, aroma refers mainly to volatile components released from brewed coffee.

Aromatization - The process of adding back the aromatic compounds lost in the brewing or drying process before changing to soluble form.

Ashy - This odor descriptor is similar to that of an ashtray, the odor of smokers' fingers or the smell one gets when cleaning out a fireplace. It is not used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of roast.

Aspiration - Drawing coffee brew into the mouth by vigorous suction and spraying it evenly across the tongue to release gases. Aspiration provides for a better sensory evaluation.

Astringency - This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.

Automatic Filter - Drip Coffee Makers. Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee.

B

Barista - A person who makes coffee drinks for a living.

Best value blend - The medium-priced blend typically used by restaurants, businesses, schools, and government institutions.

Beverage yield - The amount of fluid output of the brewing equipment, based on coffee-to-water ratio.

Bitterness - A primary taste characterized by the solution of caffeine, quinine and certain alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.

Black bean - A defect that occurs when the growth of the coffee cherry is arrested either through lack of water, lack of nutrients, inadequate pruning, disease, or insect attack. Black beans are only found in the lowest grades of coffee exported.

Blending - Combining different coffees to achieve a desired price level, to achieve a desired flavor, or to maintain flavor consistency.

Blind item - Refers to a coffee for which the country of origin -of the beans or composition of the- blend is unknown.

Body -

Bottomless cup - Expression referring to the policy of offering unlimited, free refills of coffee.

Bouquet - The total aromatic profile of a coffee brew, created by the sensations of gases and vapors on the olfactory membranes.

Breve - Espresso with steamed "half & half" or cream.

Burnt/Smokey - This odor and flavor descriptor is similar to that found in burnt food. The odor is associated with smoke produced when burning wood. This descriptor is frequently used to indicate the degree of roast commonly found by tasters in dark-roasted or oven-roasted coffees.

Bugishu/Bugisu - Market name for Arabica coffee from the slopes of Mt. Elgon in Uganda. Considered the best Uganda coffee.

Burr Grinder, Burr Mill- Coffee grinder with two shredding discs or burrs that can be adjusted for maximum effectiveness.

Buttery- relatively high level of oily material suspended in the coffee beverage. The result of substantial amounts of fat present in the beans. Most often a characteristic of high coffee-to-water ratio brews.

C

Cafe au lait -

Café Americano - Espresso diluted with an equal portion of hot water. You can get a regular coffee that tastes the same for about half the price.

Cafe Corretto- Espresso with a dash of an alcoholic beverage, e.g. sambuca

Cafe Freddo - Iced coffee

Café Latte - Espresso with steamed milk and, in some shops, a small cap of foam. It has less foam than a cappuccino. Flavored lattes have sweet, flavored syrup added to them.

Café Mocha - A term of no small controversy. In Eugene, ordering mocha ought to get you a latte or a cappuccino with chocolate syrup or hot cocoa. On the other hand, it could get you a straight coffee with chocolate, or a funny look from the barista -- read the menu.

Caffeine - White, crystalline alkaloid, which occurs naturally in coffee beans, cocoa beans, and tea leaves, that stimulates the central nervous system.

Cappuccino - A coffee beverage made from espresso and topped with steamed milk and froth. More specifically, a shot of espresso with the remainder being 50 percent steamed milk and 50 percent milk foam. An alternative description is 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk. But again, this depends on the maker. Many places use more steamed milk and less froth.

Caramel - This aroma descriptor is reminiscent of the odor and flavor produced when caramelizing sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.

Caramelization - An action during coffee roasting that occurs when simple sugars in the bean are heated, resulting in a caramel color and flavor.

Cereal/Malty/Toast-like - This descriptor includes the aromas characteristic of cereal, malt and toast. It includes scents such as the aroma and flavor of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavor of freshly baked bread and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aroma's in this descriptor were grouped together since tasters used these terms interchangeably when evaluating standards of each one.

Chaff - The remains of silver skin on green coffee beans that are released during roasting.

Chemical/Medicinal - This odor descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavor, chemical residues or highly aromatic coffees which produce large amounts of volatiles.

Cherries (berries) - The fruit of the coffee tree in which the seeds (coffee beans) are found.

Chocolate-like - This aroma descriptor is reminiscent of the aroma and flavor of cocoa powder and chocolate (including dark chocolate and milk chocolate). It is an aroma that is sometimes referred to as sweet.

Cinnamon Roast - A light cinnamon brown color; generally has a pronounced nut-like flavor and a high level of coffee acidity.

Classic brewing - Brewing at a controlled level of extraction- removing 18% to 22% of the soluble material from roasted and ground coffee.

Coffea arabica - Arabica coffee - Coffea arabica was first described by Linnaeus in 1753. The best known varieties are 'Typica' and 'Bourbon' but from these many different strains and cultivars have been developed, such as caturra (Brazil, Colombia), Mundo Novo (Brazil), Tico (Central America), the dwarf San Ramon and the Jamaican Blue Mountain. The average arabica plant is a large bush with dark-green oval leaves. It is genetically different from other coffee species, having four sets of chromosomes rather than two. The fruits are oval and mature in 7 to 9 months; they usually contain two flat seeds (the coffee beans) - when only one bean develops it is called a peaberry. Arabica coffee is often susceptible to attack by pests and diseases, therefore resistance is a major goal of plant breeding programs. Arabica coffee is grown throughout Latin America, in Central and East Africa, in India and to some extent in Indonesia.

Coffea canephora - Robusta coffee - The term 'robusta' is actually the name of a widely grown variety of this species. It is a robust shrub or small tree growing up to 10 meters in height, but with a shallow root system. The fruits are rounded and take up to 11 months to mature; the seeds are oval in shape and smaller than those of C. arabica. Robusta coffee is grown in West and Central Africa, throughout Southeast Asia and to some extent in Brazil, where it is known as Conilon.

Coffea liberica - Liberica coffee - Liberica coffee grows as a large strong tree, up to 18 meters in height, with large leathery leaves. The fruits and seeds (beans) are also large. Liberica coffee is grown in Malaysia and in West Africa, but only very small quantities are traded as demand for its flavor characteristics is low.

Colombian Milds - The ICO grouping for washed (wet- processed) arabica coffee produced in three countries (Colombia, Kenya and Tanzania). The name Colombian Milds can refer either to the coffee or to the country group, as is the case for all other ICO groupings.

Crust (cap) - During a coffee cupping, the bed of coffee particles that rises to the brews surface when water is poured directly onto ground coffee.

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.

D

Dark roast - Coffee roasted sufficiently enough to bring oils to the bean surface.

Decaffeinated coffee - Green coffee with at least 97% of its caffeine removed.

Degassing - The release of gases, mostly carbon dioxide, from freshly roasted coffee.

Dilution - Adding water to coffee during or after the brewing process to adjust the beverage strength or yield.

Direct contact - Chemicals, other than water are used in decaffenation. Direct contact can be established to dissolve and extract caffeine. This method includes supercritical carbon dioxide.

Doppio - A double shot (4 oz.) of espresso.

Dry (unwashed) method - One of the methods of processing coffee cherries into green coffee. First, the whole coffee cherry is fully dried in the sun on large patios or in a mechanical dryer. Then the dried cherries are passed through a husker/huller, which removes the dried pulp and parchment covering.

Doser-A spring-loaded device on specialized espresso grinders that dispenses single servings of ground coffee.

DP - Abbreviation for "double picked," meaning the coffee in question has been subjected to hand picking to remove imperfect beans, pebbles, and other foreign matter twice rather than once.

Drip Method - Brewing method that allows hot water to settle through a bed of ground coffee.

Dry - Processed Coffee, Dry Method Coffee, Natural Coffee. Coffee processed by removing the husk or fruit after the coffee fruit has been dried. When only ripe fruit is utilized and the drying is done carefully dry-processed coffee can be complex, fruity, and deeply-dimensioned. When the picking and drying are performed carelessly, as is the case with cheaper dry-processed coffees, the result is off-tasting, harsh coffee. The best and most celebrated dry-processed coffees are Yemen coffees, the Harrar coffees of Ethiopia, and the finest traditional Brazil coffees.

Dry (unwashed) method - One of the methods of processing coffee cherries into green coffee. First, the whole coffee cherry is fully dried in the sun on large patios or in a mechanical dryer. Then the dried cherries are passed through a husker/huller, which removes the dried pulp and parchment covering.

Dull-A coffee is dull if it gives an impression of roundness but at the same time lacks character. Dull comes close to the meaning of flat.

E

Earthy - The characteristic odor of fresh earth, wet soil or humus. Sometimes associated with moulds and reminiscent of raw potato flavor, considered as an undesirable flavor when perceived in coffee.

Economy blend - Least-expensive blend, usually served in feeding operations such as health care facilities and correctional institutions.

Espresso - A concentrated coffee beverage created by pressurized extraction from finely ground coffee that is usually dark roasted. Traditionally served in a demitasse (usually 1-2 ounce drink). Espresso is more concentrated than American coffee, but espresso beans actually have less caffeine because longer roasting times cook out some of the caffeine.

Espresso Con Panna - Espresso with a dollop of whipped cream.

Espresso Granita - Frozen espresso, crushed and served in a glass topped with whipped cream. American versions combine espresso, milk and sugar and then freeze the mixture in special dispensing machines. This is also known as a Granita Latte.

Espresso Ristretto - A "short pull" espresso or an espresso made with half the water used for a regular espresso. Very stout. A doppio ristretto on Monday will see you through finals week -- maybe longer.

Espresso Romano - Espresso with a slice of lemon on the side. Espresso Macchiato: Espresso "marked" with a dash of milk or cream.

Ethyl acetate - A chemical that dissolves and extracts caffeine from green coffee beans, or from extracts of roasted ground coffee before their conversion to soluble form.

Extraction - The removal of coffee flavoring material from roasted and ground coffee through contact with water.

F

Fermentation - The step in wet-method processing in which the mucilage is removed from the coffee by soaking the coffee in large tanks of water. Naturally present micro-organisms decompose the mucilage.

Filter drip method - A brewing method in which hot water is poured over and flows through a bed of roasted and ground coffee contained in a paper, cloth, or metal filter.

Filtering methods - The method of separating coffee grounds from the brew using paper, cloth, or metal screens.

Flaking - Passing ground coffee between two flat rollers that squeeze coffee grounds into a flat shape.

Flavor - The combined sensation of aromatic and taste compounds perceived by the senses of smell and taste.

Flavored coffee - Roasted coffee that has been sprayed with oils and extracts, or dusted with powders, to add flavoring.

Floral - This aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself.

Fragrance - The sensation of gases released from roasted coffee as aromatic compounds are inhaled through the nose.

Freeze-dried (coffee) - A soluble coffee prepared by freezing brewed - coffee (concentrate) in a vacuum chamber. This causes the water molecules to crystallize and separate from the coffee flavoring material, which becomes a solid mass.

French Roast - Very dark brown color with visible oils on the roast surface; bitter taste and pungent aromatics dominate flavor. Also known as New Orleans Roast.

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.

Fruity/Citrus - This aroma is reminiscent of the odor and taste of fruit. The natural aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.

Full City Roast - Dark brown color with no traces of oil on bean surface; provides full coffee flavor development (caramel to chocolate-like) with some loss of coffee acidity.

G

Gourmet brewing - Brewing at a low level of extraction removing 15% to 18% of the soluble material from roasted and ground coffee.

Grading - Classifying coffees according to altitude, botanical variety, processing method, density, size of bean, cup quality, color, bean imperfections, and the presence of foreign matter (for example, stones and twigs). Each producing country establishes its own grading standards.

Granulation - The most common industry method of grinding, in which roasted coffee beans are passed through a series of rollers. Also, a process used with freeze-dried coffee to convert it into small particles resembling ground coffee.

Grassy/Green/Herbal - This aroma descriptor includes three terms which are associated with odors reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or unripe fruit.

Grind specifications - Size of coffee particles (coarse to fine grind) needed to optimize extraction rates for specified types of brewing equipment.

Grinding - The process of physically breaking down the roasted coffee bean into small particles, to facilitate extraction of flavor components during brewing.

Gustation - The process of tasting, which is made possible by the tongue's ability to perceive four primary tastes (salt, bitter, sour, and sweet) when mixed with saliva.

Guatemala - Guatemala is a complex coffee origin. Strictly Hard Bean grade coffees from the central highlands (Antigua, Atitlan,) tend to exhibit a rich, spicy or floral acidity and excellent body. Coffees from mountainous areas exposed to either Pacific (San Marcos) or Caribbean (Cobán, Huehuetenango) weather tend to display a bit less acidity and more fruit.

H

Haiti - The best Haiti coffees are low-acid, medium - bodied, and pleasantly soft and rich. At this writing, virtually all Haiti coffees entering the United States are produced by a large group of cooperatives and marketed under the name Haitian Bleu.

Harrar, Harar/ Harer/ Mocha Harrar/ Moka Harar/ Mocca Harar - The best of the dry-processed, or natural, coffees of Ethiopia. Grown in eastern Ethiopia near the city of Harrar. Usually rather light-bodied but fragrant with complex wine-, fruit-, or floral-toned acidity. Often substituted for Yemen in Mocha-Java blends.

Hard - A secondary coffee taste sensation characterized by a predominantly stinging, sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and an insufficient percentage of either sugars or salts. Indicates the quality of the coffee ranking as a matter of degree from strictly soft, soft, softish, softish/hardish, hardish, hard, Rioy.

Harsh- Acrid. Sensation at the same time bitter and astringent, raspy, and disagreeable. Particularly found in some poor quality robusta coffees. Often due to imperfect beans.

Hawaii-The traditional and classic coffee of Hawaii is Kona, grown on the west coast of the Big Island of Hawaii. On the other Hawaiian islands, however, sugar-cane and pineapple plantations have been converted to premium coffee farms. Kauai (Kauai Coffee), Molokai (Malulani Estate) and Oahu all now produce interesting and improving coffees.

Heavy - A moderately high level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts.

Heavy roast - Coffee beans roasted to a very dark brown, with a shiny surface; equivalent to Italian Roast

Herby- An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Produces either an sensation reminiscent of an onion or green vegetable.

Heredia - Market name for a respected coffee of Costa Rica.

Hidey - An odor taint that gives the coffee beans a tallowy and leather-like odor. Result of a breakdown of fats in the coffee beans, due to an excessive amount of heat applied in the drying process during harvesting, usually when dried with a mechanical dryer.

High grown - Coffees grown at elevations from 4,000 to 6,000 feet above sea level.

High yield brewing - Brewing at a high level of extraction- removing 22% to 25% of the soluble material from roasted and ground coffee.

Hulling - In wet-method processing, mechanical removal of parchment and thin inner -"silver skin" from the coffee bean. For dry- processed coffees, hulling refers to the simultaneous removal of the bean (husk), the parchment, and inner silver skin.

Husking - The process of removing the dried pulp from dry-processed coffee.

I

India - India coffee is grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing nuance; at worst it is bland. Mysore is a market name for certain high-quality wet-processed India coffees. Coffees from the Shevaroys and Nilgiris districts generally tend to display more acidity than coffees from other south India regions.

Indonesia - Indonesia coffees are usually marketed under the name of the island of origin; see Sumatra, Sulawesi, Java, Timor. At best, most are distinguished by full body, rich flavor, and a low-toned, vibrant acidity. At worst, many display unpleasant hard or musty defects. Others display an earthiness which many coffee lovers enjoy and others deplore.

Indirect contact - Hot water extracts caffeine from green coffee decaffeination beans. The caffeine is then removed from the extract with chemical compounds. Often referred to as the "water method."

Infusion - A coffee brewing method in which coffee grounds steep in water for a predetermined length of time.

Insipid - A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean. Result of oxygen and moisture penetrating the bean fiber after roasting

Intensity - A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee.

Ismaili - Market name for a respected coffee from central Yemen. Also describes a traditional botantical variety of Yemen coffee with round, pea-like beans and superior cup quality.

Italian Roast - Black color with large amounts of oil on the surface; has a pronounced burnt, smoky flavor that is pungent (strong) and very bitter.

J

Jamaica - Jamaica Blue Mountain is, or was, a balanced, classic coffee with rich flavor, full body, and a smooth yet vibrant acidity. These characteristics and its relatively short supply have made it one of the world's most celebrated coffees. Whether it still merits this distinction is subject to debate among importers and roasters. Lower-grown Jamaica coffees (Jamaica High Mountain) tend to be less acidy and lighter in body. Other Jamaica coffees are undistinguished.

Jamaica Blue Mountain Style - Various blends of coffee intended by their originators to approximate the qualities of authentic Jamaica Blue Mountain. These blends may contain no actual Jamaican coffee.

Jamaica Blue Mountain™ - Celebrated single-origin coffee from above 3,000 feet elevation in the Blue Mountain District of Jamaica. Can be exceptional: rich, complex, bouillon-like. More often a rather ordinary balanced, low-toned Caribbean coffee.

Java/ Java Arabica - Unlike most other Indonesia coffees, which are grown on tiny farms and often primitively processed, Java coffees are grown on large farms or estates, most operated by the government, and are wet-processed using modern methods. The best display the low-toned richness characteristic of other Indonesia coffees, but are usually lighter in body and more acidy.

Jimma/ Djimah/ Djimma - A coffee from Ethiopia. Washed Djimah can be an excellent low-acid coffee. Dry-processed Djimah is a lesser coffee often exhibiting wild or medicinal taste characteristics and is not often traded as a speciality coffee.

Jinotega - Market name for a respected Nicaragua coffee.

K

Kalossi - A growing region in the southeastern highlands of Sulawesi. At best, distinguished by full body, expansive flavor, and a low-toned, vibrant acidity. At worst, many display unpleasant hard or musty defects. Some display an earthiness which many coffee lovers enjoy and others avoid.

Kenya - Kenya coffees are celebrated for their deep, winy acidity, resonant cup presence, and complex fruit and berry tones. Of the world's great coffees, Kenyan probably is the most consistent in quality and most widely available.

Kilimanjaro - Coffee from the slopes of Mt. Kilimanjaro in Tanzania.
Kona/ Hawaii Kona-- Single-origin coffee from the Kona coast of the Island of Hawaii. The best Kona coffee displays classic balance, with medium body, good acidity, and rich, complex aroma and flavor.

Kopi Luwak - Coffee from Sumatra, Indonesia, distinguished not by origin, but by the uniquely intimate way it is processed. A mammal called a luwak, or civet, eats ripe coffee cherries, digests the fruit, and excretes the seeds, after which the seeds or beans are gathered from its dry droppings. Kopi luwak is one of the most expensive coffees in the world owing to obvious limitations on its production.

L

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.

Lattecino - Espresso with steamed milk and about a half inch of milk foam on top

Latte Macchiato - The opposite of a macchiato; that is, steamed milk marked with espresso.

Liquid concentrate - A coffee extract prepared in much the same manner as soluble coffee but kept in a liquid form and held in refrigerated storage or aseptic packaging until reconstituted.

Low grown - Coffees grown at elevations from sea level to 2,000 feet.

M

Medium grown - Coffees grown at elevations from 2,000 to 4,000 feet above sea level.

Methylene chloride - A chemical capable of dissolving and extracting caffeine directly from green coffee beans or from the water in which they soak.

Milling - The process of removing the silver skin from the coffee bean, also known as polishing.

Mocha -
1. A rich, pungent Arabian coffee.
2. Coffee of high quality.
3. A flavoring made of coffee often mixed with chocolate.

Mocha Latte - a milkier version of the classic Cafe Mocha, consisting of one-quarter properly strong espresso, one-quarter properly strong chocolate, and one-half milk and froth.

Mouthfeel - The sensory evaluation of the tactile sensations on the palate (texture).

Mucilage - The thin, slippery (polysaccharide) coating on freshly pulped coffee.

N

Nitrogen flushing - A method of packaging in which nitrogen gas is flushed over coffee to displace oxygen in a sealed package.

Nose - The sensation of the vapors released from brewed coffee as they are exhaled during the swallowing of coffee.

Nutty - This aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and not of bitter almonds.

O

Origin labeling - Describing coffee by the country or region in which it was grown.

Other Milds - The ICO grouping of 21 countries that mainly produce washed arabica coffee; the indicator price for this group is used as a component of the Composite ICO indicator price, together with that for Robusta.

P

Packaging - The process by which roasted coffee is protected from oxidation. The purposes of packaging are to preserve the original flavor characteristics and provide portion control.

Perceived value - Restaurant patrons compare "pleasure received" to "amount paid' for a cup of coffee based on fair value of flavor, strength, taste, price, and presentation.

Pergamino (parchment) - A parchment-like covering over the coffee bean. The term "in pergamino" refers to coffee beans that remain in this covering until ready for export.

Premium blend - Highest priced, quality coffee blend generally used by fine dining establishments to match their food quality and presentation.

Pricing - Determining coffee menu prices based on quality and cost of blend, brewing formula, portion size of cup, refill policy, style of restaurant, comparable restaurant prices, and retail coffee market prices.

Pulp - The cherry skin and fruit after they have been removed from the coffee bean during wet processing.

Pulverization - Passing roasted coffee beans between two flat, rotating discs.

Q

Quenching - During the roasting process, adding water to the beans when they have reached their desired color.

R

Rancid/Rotten - This aroma descriptor includes two terms which are associated with odors reminiscent of deterioration and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration.

Roasting - The process of heating green coffee beans to a temperature that eliminates most of their moisture and initiates a series of chemical reactions (pyrolysis). This causes changes in the composition of the coffee and results in the development of compounds associated with the flavor of brewed coffee.

Roasts - There is very little industry standardization. This can cause a great deal of confusion for the buyer. But in general, roasts fall into one of four color categories -- light (light city, half city, cinnamon, New England), medium (city, American, breakfast) , medium-dark (full city) or dark (high, continental, New Orleans, European, Espresso, Viennese, Italian, French).

Robusta - One of two principal botanical varieties of coffee, accounting for approximately 25% of world coffee production.

Rubber-like - This odor descriptor is characteristic of the smell of hot tires, rubber bands and rubber stoppers. It is not considered a negative attribute but has a characteristic strong note highly recognizable in some coffees.

S

Saltiness - A primary taste characterized by a solution of sodium chloride or other salts.

Selective picking - Harvesting method in which only ripe (red) coffee cherries are carefully handpicked. Used where cherries do not ripen simultaneously, thus requiring selective picking spanning several weeks. Usually used for wet-processed coffees.

Shrinkage - Difference between raw and roasted beans due to weight loss during the roasting process (14% to 18% shrinkage, depending on length of roast).

Silver skin - The membrane immediately surrounding the coffee bean. Milling before export removes most of the -silver skin; the remainder is removed during roasting in the form of chaff.

Slurping - Taking coffee into the mouth so that it spreads evenly over the entire surface of the tongue, releasing any gases suspended in the brew.

Sniffing - Inhaling gases from ground coffee and vapors from brewed coffee through the nose and on to the nasal membrane.

Soluble coffee - Coffee in a powdered or granulated form that can be reconstituted by adding hot water. Commonly referred to as "instant coffee.'

Sorting - Separating coffee beans, after hulling or husking, according to size, density, color, and imperfections. Sorting can be done by hand or mechanically.

Sourness - This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavor (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.

Specification - Precise written statement describing exact product desired by blend, grind, packaging type, volume, delivery schedules, equipment, equipment service requirements, and payment terms.

Spicy - This aroma descriptor is typical of the odor of sweet spices such as cloves, cinnamon and allspice. Tasters are cautioned not to use this term to describe the aroma of savory spices such as pepper, oregano and Indian spices.

Spray-dried (coffee) - A soluble coffee powder prepared by spraying a coffee concentrate down a heated tower. This causes water molecules to evaporate, leaving the coffee flavoring material as a powder at the bottom of the tower.

Staling - A flavor deterioration caused by oxidation. Its characteristics are a reduction in aromatics and a change in taste.

Steep - To soak in hot water at a temperature just under the boiling point

Strength - A quantitative measure of the amount of soluble solids in a coffee brew, usually expressed as a percentage (by weight) of soluble solids to water (for example, 1% soluble solids and 99% water.

Strip picking - A harvesting method in which all cherries are removed in a single motion by grabbing the branches of the tree and pulling off the cherries. Used where coffee cherries ripen simultaneously. Usually used for dry processed coffees.

Sweetness - This is a basic taste descriptor characterized by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavors.

T

Taste - The sensation of water-soluble compounds in coffee through taste buds (nerve endings) on the tongue.

Tobacco - This aroma descriptor is reminiscent of the odor and taste of tobacco but should not be used for burnt tobacco.

V

Vienna Roast - Dark brown color with small amounts of oil roast on the bean surface; has a noticeable dark roast (burnt/smoky) and sometimes chocolate-like flavor.

Viscosity - In coffee evaluation, the resistance of internal flow in the brew because of oily material suspended in the fluid.

W

Water filtration - The removal of chemical substances from water by filtration, usually through a bed of activated carbon.

Water hardness - The amount of dissolved minerals in ordinary water, ranging from 50 parts per million (ppm) to 800 ppm in most municipal water supplies.

Water quality - The degree to which water contains the desired level of mineral hardness, dissolved oxygen, and absence of any chemical contaminants.

Water softening - The substitution of sodium ions for ions of dissolved minerals (hardness) found in water.

Wet (washed) method - One of two methods of processing coffee berries. First, the cherry pulp is removed through pulpers flushed with water; next the coffee is fermented to remove the slippery mucilage coating around the parchment; last, the coffee is dried in the sun on patios or in mechanical dryers.

Wetting - The absorption of water molecules by ground coffee, which enables the extraction of soluble flavoring materials.

Winey - This terms is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour of fermented flavor.

Woody - This aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper.

Y

Yauco/ Yauco Selecto/Puerto Rico Yauco - Yauco coffees from Puerto Rico are a revived specialty origin that, at best, display the qualities that made Jamaica Blue Mountain famous: A deep, vibrant, yet restrained acidity and balanced, gently rich flavor. However, this potentially finest of Caribbean coffees is often marred by inconsistency.

Yemen/Yemen Mocha/ Mocha/Arabian Mocha - Single-origin coffee from the southwestern tip of the Arabian Peninsula, bordering the Red Sea, in the mountainous regions of present-day Yemen. The world's oldest cultivated coffee, distinguished by its full body and distinctively rich, winy acidity.

Yirgacheffe/ Yirga Cheffe/ Yrgacheffe - Market name for one of the most admired washed coffees of Ethiopia, distinguished by its fruit-like or floral acidity and high-toned, complex flavor.

Z

Zambia - Some estate coffees from eastern Zambia (Zambia is located in south-central Africa) appear in the North American specialty market. They tend toward the softer, less acidy version of the Africa profile.

Zimbabwe - Zimbabwe coffee exhibits excellent cup presence and the vibrant, winy acidity characteristic of East Africa coffees. Some rank it second in quality only to Kenya among Africa coffees. Most is grown in the Chipinga region, along the eastern border with Mozambique