Ancestral grapefruit from Southeast Asia – it has mild grapefruit flavor but low bitterness. In a coffee description , this
The part of an espresso machine which holds the filter basket, into which coffee grounds are placed.: The part of
A cup taint with the strong smell of raw potato, caused by a bacteria that then triggers a pyrazine reaction,
A manual drip brewing method involving hot water, a filter of some kind. : New attention is being given to
An espresso machine is said to use pre-infusion if it applies a moderate amount of pressure to the coffee before
Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling
A coffee research firm in El Salvador: Procafé is the Fundación Salvadoreña para Investigaciones del Café, a coffee research firm
The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled)
Puerto Rican coffee has the typical”island profile”. These coffees, which include Jamaica and Kona, have a soft cup, not acidic,
Pulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean,
The first step in processing wet-process coffee, pulp natural or forced demucilage coffees. Pulping simply refers to removing the skins
Can refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy
Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often
A purple-leaf coffee mutant, sometimes used in genetic testing Purpurascens is a purple-leaf (well, the new leaves at least) coffee
Related to Furans, they are a product of sugars and caramelization.: Pyrans are related to Furans, aromatic compounds in coffee,
A set of chemical compounds found in coffee, including nicotinic acid (niacin): Pyridines are a product of pyrolysis involving sugars
A type of thermolytic reaction of organic materials. In coffee roasting it results in caramelization, and a host of other
There are 70 identified Pyrroles in coffee, important aromatic compounds.: There are 70 identified Pyrroles in coffee, important aromatic compounds,
Qishr is an infused tea beverage that you make using the dried coffee husks of the coffee fruit, a by-product
A quaker is an industry term to describe under-ripe, undeveloped coffee seeds that fail to roast properly. These are most
An important acid in the chemistry of coffee, positive to cup quality in moderate amounts, but leading to perceived sourness
RAB C15 is a coffee selection recommended for planting in Rwanda. RAB refers to the Rwandan Agricultural Board, and the
Rainforest Alliance certification is a broad certification guaranteeing that an agricultural product has met certain economic, ecological, and social standards.
Raised beds, also referred to as “african-style beds” are elevated beds used for drying coffee when dry-processing.: Raised beds, also
An Ethiopia cultivar brought to Java in 1928, along with a type called Abyssinia. Rambung is also called Abyssinia 7
Common white sugar, also called Cane Sugar. In coffee tasting, it refers to a clear, clean sweetness, with an absence
Either the resting of parchment coffee after drying, or for the home roaster, post-roast resting.: Resting might refer to “reposo”,
A descriptive term I use to communicate a well-structured, classic, clean flavor profile from a wet-processed coffee. This would be
Rain Forest Alliance designation for coffee grown under sustainable conditions working towards organic farming when possible: Rain Forest Alliance designation