Rich Coffee
Mrs. Olsen likes rich coffee. At Sweet Maria’s, we are not sure what rich means… but if you buy a
Mrs. Olsen likes rich coffee. At Sweet Maria’s, we are not sure what rich means… but if you buy a
Mrs. Olsen likes rich coffee. At Sweet Maria’s, we are not sure what rich means… but if you buy a
The lowest grade in the Brazil scoring system: The lowest grade in the Brazil scoring system
A defect term referring to harsh, acrid, medicine flavors from Brazilian coffees of the lowest order; named for Rio de
A smaller version of espresso where extraction is restricted is called a Ristretto. While espresso averages 20 ml, a ristretto
One of the most important variables in roasting coffee, the weight or volume of the coffee being put in to
An audible popping sound heard during roasting. In coffee, one refers to “first crack” and “second crack,” which come from
A problem with the roasting machine or process, resulting in off flavors in the cup: Roast defects indicate a problem
Roast Profile refers to the relationship between time and temperature in coffee roasting, with the endpoint being the “degree of
The set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from
Roasted coffee is best stored in an airtight container and keeps for about 7 days.: As coffee rests after roasting,
Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated:
Usually referring to mouthfeel, a sense of completeness and fullness: Usually referring to mouthfeel, a sense of completeness and fullness
A taste fault giving the coffee beans a highly pronounced burnt-rubber character. Result of continued enzyme activity in the coffee
An Arabica cultivar from Kenya, a dwarf form with resistance to CBB (coffee berry borer) and CBD (coffee berry disease)
Rust Fungus is a big problem in Colombia and beyond, found in many coffee producing countries. Known as La Roya
A general characterization of pleasantly “natural” flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is
Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial
Selection 288, a coffee leaf rust (CLR) resistant strain of arabica released by the Coffee Board of India in 1937
S-795 is a variety based on the ” S-Line” coffees of India, and stands for Selection 795, It has a
A set of cultivars developed in India: S-line coffees include the heavily planted S795 and the earlier S288, which have
A flavor hint of sage found in coffee, either leafy sage, dried sage, or sage flower. This could indicate a
A historic name for “floaters”: As the name intimates, these berries float. They are white or nearly white, not having
Salty is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called
Pleasant tastes, referring to tactile sensation derived from the basic flavors: salty, sweet, sour, bitter, savory (umami). In a broader
Sarchimor is a disease-resistant hybrid, crossed between Villa Sarchi and Hibrido de Timor (HdT). It also goes by the interesting
SCA is the newly formed global coffee association for Specialty Coffee. The former organization called SCAA was incorporated into the
The Specialty Coffee Association of America, a trade group.: The SCAA stands for Specialty Coffee Association of America, and is
Patches of discolored burn marks on the coffee bean, due to a high-heat roast environment or other roast error.: Scorching
Scott Agricultural Laboratories AKA Scott Labs was a commercial research organization that was founded in 1903 by the Kenya Colonial