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Glossary of Coffee Terminology - A |
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Abyssinia Acidity
Americano
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Former name for Ethiopia, where Coffea
Arabica was first discovered growing wild (see Kaffa, Khaldi,
Dhabhani). Basic taste recognized by the taste buds located towards the front and sides of the tongue; pleasant and desirable coffee attribute, particularly common to many high-grown Arabica beans (see Fruity/citrus). Botanist, doctor who classified Egyptian plants during four years (1580-84) in the service of the Venetian consul in Egypt. He described and drew coffee trees, the fruits of which he called "bon" or "ban" from which a black beverage called "caova" was made. A taster's term, not widely used but very apt for a particular coffee aroma that is like a litter of puppies on a damp day in Texas. Slightly different from hidy, and detected more in Robusta than in Arabica. A smell like that of a cold fireplace, found in the flavor/odor profile of certain coffees. Arabian philosopher and physician of Bokhara, who wrote (c.AD 1000) about a medicine named "bunchum" from Yemen, derived from the roots of Anigailen. Not recognized by all scholars as a reference to coffee, but inexplicable otherwise. A shot or two of espresso that has been poured into a glass filled with hot water. The fragrance of brewed coffee. The smell of coffee grounds is referred to as the bouquet. |
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