Archives: Glossary Terms

SO Espresso

Short for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended

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Softness

Soft is a term with several meanings in the coffee trade. In Brazil, Soft is a positive flavor term, particular

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Sorting

Coffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in

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Sour

Sour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called

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Sour Bean

A physical coffee bean defect due to excess fermentation where bacteria attack the seed.: A “sour” is a physical coffee

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cafe_specialty_barista

Specialty Coffee

Specialty coffee was a term devised to mean higher levels of green coffee quality than average “industrial coffee” or “commercial

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sponge

Spongy

A reference to the mouthfeel of a coffee when it leaves a tactile impression of sponges: A reference to the

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Stenophylla

Coffea Stenophylla is a distinct Species in the Genus Coffea originating in West Africa, endemic to foothill elevations in Guinea,

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Green coffee bean storage in glass

Storage

Green coffee can be stored much longer than roasted coffee: Roasted coffee starts to lose its aromatics in 10 days

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Straw

A dried hay-like character due to age of the green coffee and the corresponding loss of organic material storage.

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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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