Crisp
Usually used as a modifying flavor term, such as “crisp acidity” : Crisp can have several meanings, since it modifies
Usually used as a modifying flavor term, such as “crisp acidity” : Crisp can have several meanings, since it modifies
The outer layer of a bread loaf … or in coffee cupping, the floating grounds on the cup, which you
Cultivar is a term used interchangeably with Varietal in the coffee trade to indicate plant material, although there are distinctions.:
In-the-cup coffee flavors (and in extension aromatics) that result from the plant material used to produce the coffee. In general,
The Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees
One who cups, or tastes and evaluates, coffee.: A cupper is a person who performs the somewhat formal analysis of
The cupper’s correction is a term we use to measure the “intangible” qualities of a cup: if, for instance, a
Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to
A cupping spoon is specifically designed for the tasting procedure of the same name, cupping. It is similar to some
Refers to any coffee that has not been replaced by new crop shipments, even if it was shipped from origin
Coffee from which caffeine has been removed, either chemically or using water filtration. A variety of methods for decaffeination exist,
Coffee that turns from green to brown under the watchful and caring supervision of a “roast master” is called “Deep
In coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the
The release of carbon dioxide from roasted coffee. Immediately after roasting, so much carbon dioxide degasses from the coffee, it
Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast
Demerara refers to an Dutch colonial designation. (Wikipedia: Demerara (Dutch: Demerary) is a historical region in the Guianas on the north coast of South America which
Demucilage refers to a method to remove the fruity layer of coffee cherry… the called mucilage. Mucilage is the layer
The density of a coffee bean is often taken as a sign of quality, as a more dense bean will
A key step in preparing green coffee for export, density sorting is a step at the dry mill where coffee
A Department is the term used in some Latin American countries for a State or County. For example, Huila Department
The process of removing harmful scale buildup from a boiler. Descaling is usually accomplished by adding a commercial descaling product
A term used by coffee sellers to indicate that the coffee was purchased through a direct relationship with the farmer.
A general word implying some form of taint, usually an earthy defect: Dirty cup is a general term implying some
The Dominican has a tradition of coffee production that dates several centuries. In general Dominican coffees hold true to the
A doser is a mechanism, usually attached to the front of a burr grinder, for putting coffee into an espresso
A grinder that ejects its grounds through a chute, rather than into a doser used for espresso
A roaster with a rotating drum that provides agitation to the beans, while a heating element (typically either electric or
In the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot
A facility that accepts dried coffee cherry and mechanically separates the coffee bean from the dried fruit and parchment layer.
Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole