Archives: Glossary Terms

Processing

The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled)

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Puerto Rico

Puerto Rican coffee has the typical”island profile”. These coffees, which include Jamaica and Kona, have a soft cup, not acidic,

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Pulping

The first step in processing wet-process coffee, pulp natural or forced demucilage coffees. Pulping simply refers to removing the skins

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Pulpy

Can refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy

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Pungent

Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often

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Kenya - Purpurascens at Coffee Research Foundation at Ruiru, sweetmarias.com

Purpurascens

A purple-leaf coffee mutant, sometimes used in genetic testing Purpurascens is a purple-leaf (well, the new leaves at least) coffee

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Pyrans

Related to Furans, they are a product of sugars and caramelization.: Pyrans are related to Furans, aromatic compounds in coffee,

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Pyridin

Pyridines

A set of chemical compounds found in coffee, including nicotinic acid (niacin): Pyridines are a product of pyrolysis involving sugars

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Pyrolysis

A type of thermolytic reaction of organic materials. In coffee roasting it results in caramelization, and a host of other

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Pyrroles

There are 70 identified Pyrroles in coffee, important aromatic compounds.: There are 70 identified Pyrroles in coffee, important aromatic compounds,

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