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Glossary of Coffee Terminology and Tasting Terms-Q

Glossary of Coffee

Glossary of Coffee Terminology and Tasting Terms-Q

November 2, 2015 / by / 0

Q

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.

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Luigi Lupi

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W 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.

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V 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.

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U 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.  

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T 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.

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S 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…

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