watery
A relatively low level of oily material suspended in the coffee beverage. Result of slightly perceptible amounts of fats present in the beans.
weak
Coffee that lacks body but is not flat. Read More
vapid
An odor taint in the coffee brew marked by a loss of organic material that would normally be in a gaseous state in both the aroma and nose of the brew. Occurs during the staling process after the roasting or the holding process after brewing. Read More
unclean
Having off-flavor. Generally depends on the geographic origin of the beans and how they have been treated. A flavor slightly similar to fermenting but without the pungent, rotting taste.
undefinable flavor
A coffee with an “off” taste that can not be categorized.
tainted
A coffee with a slightly defective flavor.
tangy
A secondary coffee taste sensation characterized by a predominantly darting, sour sensation along the sides of the tongue. Caused by a high-than-normal percentage of sugars, giving the taste almost a fruity sensation. Typified by unwashed India arabica coffees. Read More
salt
A basic taste characterized by solutions of chlorides, bromides, iodides, nitrates, and sulfates of potassium and lithium.
scorched
A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of compounds. Result of applying too much heat and charring the surface of the bean during the roasting process. Read More
rancid
A taste fault giving the coffee brew a highly displeasing taste. The rancid flavor of a roasted coffee is caused by the oxidation of the fats.
rich
Intensity description indicating gases and vapors are present at highly pronounced strengths. Read More
quakers
Term applied to unripe, blighted, or underdeveloped coffee beans.
quakery
A taste taint giving coffee brew a pronounced peanutty flavor. Result of the presence of light colored, underdeveloped, roasted coffee beans. Caused by picking unripe, green, coffee cherries during harvesting.
papery
Taste that coffee packed in paper bags or prepared in bad quality filter paper may acquire. In instant coffee can be the result of certain processing operations.
past crop
A taste taint that gives coffee beans a slightly less acidy taste. Result of enzyme changes in the coffee beans during the aging process. Read More
oily
A term sometimes used to denote a coffee that has a roasted oily taste due to a high degree of roasting or an oily coffee having a greasy but not rancid taste.
old
A roasted coffee that has been left for too long changes aroma and acquires a specific and disagreeable flavor. Similar to oldish but with stronger hay-like flavor. Read More
neutral
A secondary coffee taste characterized by the absence of a predominant taste sensation on any part of the tongue but causing a distinct parching sensation on the sides of the tongue. Caused by a concentration of salts high enough to neutralize both acids and sugars but not enough to provoke a salty sensation. Typified by washed Uganda robusta coffee. Read More
