Instant Taste
Reflects
fewer of the organoleptic characteristics that typify home-brewed
coffee.
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. Also see Monsooned Coffee.
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.
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.
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
A
roast of coffee considerably darker than the traditional American norm.
Usually dark brown in color and rich and bittersweet in flavor, but may
range in color to almost black and in flavor to nearly burned.