Nutty
A
roasty aroma or flavor suggestive of peanuts, almonds, hazelnuts, etc.
Narino
Department
in southern Colombia that produces certain particularly admired
specialty coffees.
Natural Coffee,
Dry-Processed Coffee, Dry Method 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.
Neapolitan Macchinetta,
Macchinetta, Flip-Drip
A style of drip method brewer
in which the ground coffee is secured in a two-sided strainer at the
waist of the pot between two closed compartments. The brewing water is
heated in one compartment, then the pot is flipped over, and the hot
water drips through the coffee into the opposite compartment.
Neapolitan Roast
Term
for coffee brought to a degree of roast darker than the typical
espresso roast, but not quite black.
New Crop
Coffee
delivered for roasting soon after harvesting and processing. Coffees
are at their brightest (or rawest) and most acidy in this state. Also
see Old Crop.
New England Roast, Light
Roast, Cinnamon Roast
Coffee brought to a degree of
roast of coffee lighter than the traditional American norm, and
grainlike in taste, with a sharp, almost sour acidity. This roast style
is not a factor in specialty coffee.
New Guinea
Single-origin
coffee from Papua New Guinea. The best-known New Guinea coffees are
produced on very large, state of the art estates that produce a very
well-prepared, clean, fragrant, deeply dimensioned, moderately acidy
coffee. Other organically grown New Guinea coffees are produced on small
farms and processed by the farmers using technically simple means,
producing quirky, full, complex coffees at best, off-tasting coffees at
worst.
New Orleans Coffee
Traditionally,
dark-roast coffee blended with up to forty percent roasted and ground
chicory root. Most New Orleans blends sold in specialty stores today
contain no chicory, however. They are essentially dark-roast blends,
heavy on dry-processed Brazil coffees.
Nicaragua
Nicaragua
coffees (usually market names Jinotega and Matagalpa,) are excellent
but usually not distinguished coffees in the classic Central-American
style: medium-bodied, straightforwardly acidy, and flavorful.
Nippy
A
secondary coffee taste characterized by a predominantly sweet, nipping
sensation at the tip of the tongue. Caused by a higher-than-normal
percentage of acids being sour.