Award Winning Gourmet Coffees! - Cup of Heaven

 

 

 

Cup of Heaven Coffee Glossary (T-Z)

  A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

horizontal rule

 

 

F.Y.I.

Our Goal

Contact Us

Coffee Recipes

Coffee Glossary

T

Taste - The sensation of water-soluble compounds in coffee through taste buds (nerve endings) on the tongue.

Taste receptors - Nerve endings on the tongue (taste buds) that respond to sweet, salt, sour, and bitter stimulations.

Thermal container - A container that maintains the temperature of brewed coffee without direct heat.

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

Triglycerides - Chemical compounds that are used as a decaffeination agent.

Turbulence - The agitation of the grounds in the coffee bed during the brew cycle, created by the spray pattern, rate of water flow, and configuration of the brew basket.

V

Vienna Roast - Dark brown color with small amounts of oil roast on the bean surface; has a noticeable dark roast (burnt/smoky) and sometimes chocolate-like flavor.

Viscosity - In coffee evaluation, the resistance of internal flow in the brew because of oily material suspended in the fluid.

W

Water bypass - A mechanical device that diverts a portion of the water in a brew cycle directly into the brew holding chamber instead of allowing it to pass through the bed of chlorination Adding chlorine to water to destroy disease bearing pathogens.

Water filtration - The removal of chemical substances from water by filtration, usually through a bed of activated carbon.

Water hardness - The amount of dissolved minerals in ordinary water, ranging from 50 parts per million (ppm) to 800 ppm in most municipal water supplies.

Water quality - The degree to which water contains the desired level of mineral hardness, dissolved oxygen, and absence of any chemical contaminants.

Water softening - The substitution of sodium ions for ions of dissolved minerals (hardness) found in water.

Wet (washed) method - One of two methods of processing coffee berries. First, the cherry pulp is removed through pulpers flushed with water; next the coffee is fermented to remove the slippery mucilage coating around the parchment; last, the coffee is dried in the sun on patios or in mechanical dryers.

Wetting - The absorption of water molecules by ground coffee, which enables the extraction of soluble flavoring materials.

Winey - This terms is used to describe the combined sensation of smell, taste and mouthfeel 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 of fermented flavor.

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

References: International Coffee Organization, National Coffee Association, Oregon Daily Emerald, and the Specialty Coffee Association.

 

Wondering how much coffee to buy or how long it will last? Click here to download our free Coffee Calculator© now.

horizontal rule

Coffee Glossary | Coffee Recipes | Contact Us | Our Goal | F.Y.I. | CoffeeFree | Coffee Calculator©Reviews | Espresso | Brewing | Freshness | Home

Copyright © 2002 - 2011 Cup Of Heaven™ and Cup Of Heaven Coffee™.  All rights reserved.  (Site is best viewed at 800x600 or higher on IE.)