Terms and Phrases

  • (Acidity) A term used to describe a coffee in which this desirable cup characteristics occurs.This is particularly desirable in Brazils an is found in most milds. Colombians have both acid and body.
  • (Baking) Underdevelopment of the bean during roasting due to insufficient rate of heat.
  • (Black Beans) are dead coffee beans that have dropped off the tree before harvest. For counting imperfections in the grading coffee on the New York Coffee Exchange the black bean has been taken as the basic unit and all imperfections are calculated in terms of black beans.
  • (Brokens) beans cracked in the process of curing and cleaning.
  • (Cherry) name applied to the ripe fruit of the coffee tree. The seeds,freed from all coverings, become "green coffee".
  • (Chop) before it is shipped from country of production, each invoice of coffee is made up into divisions called chops, the bags in each division being marked with a particular chop number.
  • (French Roast) this is a term as applied to roasted coffee means that the bean is roasted high enough to bring the natural oil of the coffee to the surface.
  • (Groundy) an earthy taste,it differs from mustiness.
  • (Harsh) a term used to describe a certain coffee flavor.
  • (Hidy) coffee that smells like hides, the odor can come from contact with hides.
  • (Italian Roast) term applied to coffee which has been roasted darker than French Roast. Much used by Italians,as well as in many of the coffee producing countries.
  • (Musty) a flavor often found in coffee as a result of either overheating or lack of sufficient and proper drying or aging. Mustiness from overheating is undesirable, while the mustiness of age is very desirable.
  • (Points) a term used by coffee graders to indicate difference in grades. The term is also used by Coffee Exchange operators to indicate fluctuations in prices;100 points constitute one cent.
  • (Pulping) the first step after picking in the preparation of coffee by the wet method. It consists of removing by machinery the outer skin. The machines rub away the pulp be friction without crushing the beans.
  • (Quakers) term applied to unripe, blighted or undeveloped coffee beans.
  • (Rubbery) term usually applied to the taste of Robustas.
  • (Soft) a descriptive term for green coffee indicating that is of good drinking quality without unpleasant taste characteristics.
  • (Skimmings) that part of a bag of coffee which has been damaged in shipping by contact with moisture.
  • (Sweepings) sweepings include all loose coffee which is swept up from the ship's holds and the floors of piers,including generally the beans which have been in contact with floor and filth found on unclean floors.
  • (Sweet) a trade term to describe coffee which is free from harshness or any form of damage.
  • (Tipping) charring the end of the coffee bean during the roasting process,by too quickly applying an intense heat.
  • (Woody) green coffee which has deteriorated and lost its commercial value.
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