Coffee Terms

Member - Specialty Coffee Association of America

 

 

BEANS SIZE:

Very Large Bean 

Screen 20+

Extra Large Bean

Screen 19

Large Bean

Screen 18

Bold Bean

Screen 17

Good Bean

Screen 16

Medium Bean

Screen 15

Small Bean

Screen 13-

TERMS:

Black Beans:

Due mainly to overripe coffee which has matured and then been harvested after falling off the tree.

Black Jack:

Coffee which has turned black after the full process during transportation or during reprocessing.

Brokers:

Otherwise referred to as bruisers or triage when sorted. Beans that are cracked in process of curing and sorting.

Clean:

A well graded coffee free of defects.

Color:

From Blue Green to Yellow Green, and shades of brown; dependent on Geographic Origin, species, age, method of process, maturity of cherry at harvest, and conditions of storage and transport.

Defects:

These include husks, beans in parchment, blacks, sour beans, and any other foreign objects such as sticks, stones and etc. All are counted as imperfections during grading. Various defects account for negative values.

Fermentation:

The traditional method used to remove the mucilage (sticky coating) from the parchment covered beans by means of tanks where the parchment soaks in water. The process takes approximately 24 hours depending on temperature and altitude. The parchment is then washed and either dried on patios or in mechanical drums.

Fine:

A general term which is usually used to refer to a better gourmet quality coffee. Mild coffees which with their intrinsic qualities can stand on their own.

Futures:

Coffee futures have been around since 1882 when the Coffee Exchange of the City of New York was founded. The Coffee, Sugar & Cocoa Exchange is the premier market to set market price and hedge price risk. The Coffee contract sets the standard price for most of the world's arabica coffees. Also, all coffee contracts have standardized delivery months and locations, quantity and consistent grade. For more information on coffee futures or options visit the New York Board of Trade Web site.

Hard:

A term generally applied to some high grown mild coffee which have a relatively long maturity period on the trees and subsequent firm individual characteristics; indicative of good roasting qualities.

Husk:

Loose parchment or dried outer covering.

Parchment:

Dried coffee still in the outer skin prior to hulling.

Peaberry

A rounded bean where only one seed has developed within the cherry. Will have the same characteristics in the cup as the normal bean.

Pod:

Dried portion of silverskin or fegument being the thin membrane between the parchment and the bean.

Pulp:

The outer layer or fruity portion of the coffee cherry. In the wet milling process this is normally removed mechanically where the parchment & mucilage covered beans are then discharged into fermentation tanks.

Quakers:

Often referred to as stinkers or floaters, they are unripe or blighted beans - coffees picked when the cherry is still green.

Screen:

The general term for size grading based on the mesh/screen size through which the beans may be retained while grading.

Shade Grown:

Coffee that is cultivated under a canopy of sun-filtering trees, facilitating a bio-diverse environment.

Sound:

A good marketable coffee.

Sour Bean:

Fully developed large but unripe or blighted bean with same characteristics in the roast and cup as a quaker.

Unwashed

A coffee, which has been processed or cured by the dry method.

Washed

A coffee, which has been processed or cured by the wet method.

AROMAS

Animal-Like:

This odor descriptor is somewhat reminiscent of the smell of animals.  It is not a fragrant aroma like musk but has the characteristic odor  of wet fur, sweat, leather, hides or urine. It is not necessarily considered as a negative attribute but is generally used to describe strong notes.

Ashy:

This odor descriptor is similar to that of an ashtray, the odor of smokers'  fingers or the smell one gets when cleaning out a fireplace. It is not  used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of roast.

Burnt/ Smokey:

This odor and flavor descriptor is similar to that found in burnt food.  The odor is associated with smoke produced when burning wood. This descriptor  is frequently used to indicate the degree of roast commonly found by tasters  in dark-roasted or oven-roasted coffees.

Chemical/ Medicinal:

This odor descriptor is reminiscent of chemicals, medicines and the smell  of hospitals. This term is used to describe coffees having aromas such as Rio flavor, chemical residues or highly aromatic coffees which produce large amounts of volatiles.

Chocolate-like:

This aroma descriptor is reminiscent of the aroma and flavor of cocoa  powder and chocolate (including dark chocolate and milk chocolate). It  is an aroma that is sometimes referred to as sweet.

Caramel:

This aroma descriptor is reminiscent of the odor and flavor produced when caramelizing sugar without burning it. Tasters should be cautioned  not to use this attribute to describe a burning note.

Cereal/ Malty/ Toast-Like:

This descriptor includes aromas characteristic of cereal, malt and toast.  It includes scents such as the aroma and flavor of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavor of freshly baked bread and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this descriptor were grouped together since tasters used these terms interchangeably  when evaluating standards of each one.

Earthy:

The characteristic odor of fresh earth, wet soil or humus. Sometimes associated with molds and reminiscent of raw potato flavor, considered as an undesirable flavor when perceived in coffee.

Floral:

This aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly found when an intense fruity or green aroma is perceived but rarely found having  a high intensity by itself.

Fruity/ Citrus:

This aroma is reminiscent of the odor and taste of fruit. The natural  aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic. Tasters should be cautioned not to use this attribute to describe the  aroma of unripe or overripe fruit.

Grassy/ Green/ Herbal:

This aroma descriptor includes three terms which are associated with odors reminiscent of a freshly mowed lawn, fresh green grass or herbs, green  foliage, green beans or unripe fruit.

Nutty:

This aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and not of bitter almonds.

Rancid/ Rotten:

This aroma descriptor includes two terms which are associated with odors reminiscent of deterioration and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or  non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration.

Rubber-Like:

This odor descriptor is characteristic of the smell of hot tires,  rubber bands and rubber stoppers. It is not considered a negative attribute but has a characteristic strong note highly recognizable in some coffees.

Spicy:

This aroma descriptor is typical of the odor of sweet spices such as cloves, cinnamon and allspice.  Tasters are cautioned not to use this term to describe the aroma of savory spices such as pepper, oregano and Indian spices.

Tobacco:

This aroma descriptor is reminiscent of the odor and taste of tobacco  but should not be used for burnt tobacco.

Winey:

This terms is used to describe the combined sensation of smell, taste  and mouth feel experiences when drinking wine. It is generally perceived  when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour or fermented flavor.

Woody:

This aroma descriptor is reminiscent of the smell of dry wood, an oak  barrel, dead wood or cardboard paper.

TASTES

Acidity:

A basic taste characterized by the solution of an organic acid. A  desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

Bitterness:

A primary taste characterized by the solution of caffeine, quinine and certain alkaloids. This taste is considered desirable up to a certain  level and is affected by the degree of roast brewing procedures.

Sweetness:

This is a basic taste descriptor characterized by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing  coffees which are free from off-flavours

Saltiness:

A primary taste characterized by a solution of sodium chloride or  other salts.

Sourness:

This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavor (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a  pleasant and desirable taste in coffee.

MOUTH FEEL

Body:

This attribute descriptor is used to describe the physical properties  of the beverage. A strong but pleasant full mouth feel characteristic  as opposed to being thin.

Astringency:

This attribute is characteristic of an aftertaste sensation consistent with a dry feeling in the mouth, undesirable in coffee.

Delaware City Coffee Company, Inc.
950 Ridge Road, Building D-12
Claymont, DE 19703
Copywrite D.C.C.C., Inc.