Archives: Glossary Terms

Structured

Structure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.: Like Balance,

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Sucrose

Sucrose is important to the taste of sweetness in light roast coffees, as it is completely converted or destroyed in

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Sulawesi

Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes

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Sumatra

Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process

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Supremo

A Colombian coffee grade referring to screen size of 17-18 screen. In the traditional bulk Arabica business, Supremo was the

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Sweaty

Usually a taste defect, reminiscent of the smell of flavor of sweat, sometimes considered mildly positive.: Usually a taste defect,

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Sweetness

Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter,

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SWP

SWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is

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Tamper

A handheld tool for compacting (“tamping”) ground coffee for espresso into a portafilter basket. Tampers should match the size of

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Tamping

Compacting coffee grounds for espresso into a portafilter basket, usually by means of a tamper. Proper tamping technique is critical

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Tangy

An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple.

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Tannic

Having the bitterness or astringency of Tannins. Tannins are plant polyphenols found across the flora kingdom. The term Tannins refers

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Tanzania

In terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy),

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Tarry

A dark roast-related flavor of pungent, intense bittering roast flavor, reminiscent of the smell of tar.

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Tasse

The Italian word for cup, and used on some brewing devices like French Press to designate capacity, such as a

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Tea-like

A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some

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Technivorm

The Technivorm is a Dutch-made electric drip brewer for the home that is known for it’s good design, and good

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Tekisic

A Bourbon-type variant ; Tekisic is a Bourbon cultivar variant still grown in El Salvador. Bourbon coffees are named for

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Tenadam

In Ethiopia, the Amharic name of an herb called Rue, used as an herbal additive to coffee. You can find

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Timor

Timor-Leste (East Timor) is a tiny island between Australia and Sulawesi, annexed by Indonesia and liberated in a referendum several

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Tipping

Tipping refers to a roast error that can be discerned by inspecting the roasted coffee, where the ends of the

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Transparency

Transparency is a flavor characterization synonymous with clarity. It is also a business ethics term, implying that as much information

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Trigonelline

Trigonelline is a bittering compound that is reduced as the roast gets progressively darker. Trigonelline is 100% soluble in water

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sugars-brown-sugar Demarara, Turbinado, Cane Sugar, Muscovado

Turbinado

Turbinado sugar, also known as turbinated sugar, is made from sugar cane extract. It is produced by crushing freshly cut

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Sweet Maria's Glossary Search