SO Espresso
Short for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended
Short for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended
Soft is a term with several meanings in the coffee trade. In Brazil, Soft is a positive flavor term, particular
Coffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in
Sour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called
A physical coffee bean defect due to excess fermentation where bacteria attack the seed.: A “sour” is a physical coffee
South American coffee varies widely from country to country, from chocolaty, nutty, low acid Brazils to brighter Colombias, Peru coffees
Sparkles are often found in bright coffees. Hint: if you look at the cup of coffee and it winks at
Specialty coffee was a term devised to mean higher levels of green coffee quality than average “industrial coffee” or “commercial
A reference to the mouthfeel of a coffee when it leaves a tactile impression of sponges: A reference to the
Coffea Stenophylla is a distinct Species in the Genus Coffea originating in West Africa, endemic to foothill elevations in Guinea,
Green coffee can be stored much longer than roasted coffee: Roasted coffee starts to lose its aromatics in 10 days
A dried hay-like character due to age of the green coffee and the corresponding loss of organic material storage.
An important roast reaction related to the Maillard reaction. The Strecker Degradation is an interaction of amino acids with a
A classification used in some countries in Central America (Guatemala, Costa Rica) indicating the coffee was grown at an altitude
A classification used in some countries in Central America, indicating the coffee was grown at an altitude above 1200 feet/4000
The highest rating in the Brazil Grading scale, based on cupping.: Brazil has its own grading system for defects in
Can mean a number of things – it can be an earthy or pungent coffee or a coffee brewed in
Structure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.: Like Balance,
Sucrose is important to the taste of sweetness in light roast coffees, as it is completely converted or destroyed in
Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes
Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process
A Colombian coffee grade referring to screen size of 17-18 screen. In the traditional bulk Arabica business, Supremo was the
Usually a taste defect, reminiscent of the smell of flavor of sweat, sometimes considered mildly positive.: Usually a taste defect,
Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter,
A brand of reusable metal filter for drip coffee brewing. Swissgolds are alternatives to paper coffee filters. They have the
SWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is
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