Aroma
The
fragrance produced by hot, freshly brewed coffee. Aroma, along with
flavor, acidity, and body, is one of the principal categories used by
professional tasters in cupping, or sensory evaluation of coffee.
AA
Capitalized
letters are grade indicators usually describing the size of the bean
Acerbic
A taste
fault in the coffee brew giving an acrid and sour sensation on the
tongue. The result of long-chained organic compounds due to excessive
heat during the holding process after brewing.
Acid
A normal
characteristic of arabica coffees, particularly of high-growth
varieties. Some strains are sought for this particular taste (Kenya),
which is influenced by the degree of roasting and does not seem to be
objectively expressed by pH measurement. Experts recognize three types
of acidity: 1) natural desirable: acid, 2) natural undesirable: sour,
and 3) undesirable: process acidity (sometimes sought as a substitute
for natural acidity but generally has a biting, puckery flavour.
Acidity
A sharp radiance and pleasing
quality that enhances coffee’s flavor. Coffee comes in various levels of
acidity; however, coffees in which acidity is lacking are most likely
boring and unexciting.
Acidity, Acidy, Acid
Usually,
the pleasant tartness of a fine coffee. Acidity, along with flavor,
aroma, and body, is one of the principal categories used by professional
tasters in cupping, or sensory evaluation of coffee. When not used to
describe cup characteristics, the term acidity may refer to pH, or
literal acidity, or to certain constituents present in coffee that
ostensibly produce indigestion or nervousness in some individuals.
Acidy
A primary
coffee taste sensation created as acids in the coffee combine with the
sugars to increase the overall sweetness of the coffee. Found most often
in washed arabica coffees grown at elevations about 4,000 feet, Acidy
coffees range from piquant to nippy. A term used to describe a coffee in
which this desirable cup characteristic occurs. Particularly desirable
in Brazils and found in most Milds. Colombians have both acid and body.
An acidy flavour is sharp and pleasing to the taste as opposed to sour,
sourish, or fermented. It denotes a taste that has sharpness, snap, and
life, compared to a sweet, heavy, mellow flavour. Old crops are never
acidy.
Acrid
An intensely tart impression on the back of the tongue.
After-Dinner Roast,
Espresso Roast, Continental Roast, and European Roast
Terms
for coffee brought to degrees of roast ranging from somewhat darker
than the traditional American norm to dark brown. Acidity diminishes and
a rich bitter-sweetness emerges. Among many newer American specialty
roasters, roast styles once called by these names may in fact constitute
the typical, "regular" roast of coffee.
Aftertaste
The taste that remains in the
mouth after swallowing a sip of coffee, which may leave impressions such
as caramel, chocolate, fruitiness, spiciness, smokiness, or roastiness,
to name a few.
Aged coffee
Coffees that are properly stored “in
the green” or un-roasted for several years in order to create pricey
full bodied, heavy-flavored coffees.
Alajuela
Market
name for one of the better coffees of Costa Rica.
Alkaline
A
dry feeling left at the back of the tongue.
Altura
"Heights"
in Spanish; describes Mexico coffee that has been high- or
mountain-grown.
American Roast
Coffee
roasted to traditional American taste: medium brown.
Americano
An espresso lengthened with hot water.
Ankola
Seldom-used
market name for arabica coffee from northern Sumatra.
Antigua
Market
name for one of the most distinguished coffees of Guatemala, from the
valley surrounding the old capital of Guatemala Antigua.
Aquapulp
Terms
for a procedure in which the sticky fruit pulp, or mucilage, is removed
from freshly picked coffee beans by scrubbing in machines. Mechanical
demucilaging is gradually replacing the traditional wet processing
procedure of removing mucilage by fermentation and washing.
Arabica
An aromatic and flavorful coffee bean variety used to produce
high-quality and gourmet coffees.
Arusha
Market
name for coffee from the slopes of Mt. Meru in Tanzania.
Astringent
When acidity is at an
undesirable level, we may say “astringent” referring to its intense
briny sensation at the tip of the tongue.
Automatic Filter-Drip
Coffee Makers
Coffee brewers that automatically heat
and measure water into a filter and filter receptacle containing the
ground coffee.