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Glossary of Coffee Terminology |
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Soft
Soft
Sweet |
An important taster's term difficult
to define: refers to a mellow texture found in certain beans,
desirable and pleasant, not associated with strongly acidic beans.
Lightish in feel, but not in body. A term understood best by tasting
it. Taster's term denoting possible over-fermentation; an excessively sharp, biting, unpleasant flavor not to be confused with acidic. The "real" market system, where beans are bought at value on the day, as used by brokers, importers and roasters who deal in real coffee, not futures. A defective bean that appears normal to the naked eye, but glows under phosphorescent sorting. Even just a few particles of ground defective bean can ruin the flavor of a coffee brew. Doctrines adhered to by Muslim mystical and pantheist sect. seeking ultimate union with the Divine, first users of coffee as a stimulant during religious services. A single shot of espresso. Also see doppio. Describes coffee grown at relatively low altitudes (under 4,000 ft). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean. The flavor of particular spices. Smooth and palatable coffee that is free from defects and harsh flavors. |
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