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  • Acidity
    The single characteristic credited for releasing flavor. It is felt most often toward the back of the mouth or tongue.
  • Aged
    Characteristic of coffee beans that have been store for more than one year before roasting. They have lost acidity and have a heavy body.
  • Aroma
    The specific fragrance descriptive of brewed coffee.
  • Batch Roaster
    The type used at Baroness, this roaster enables more control as it roasts a small quantity for a specific time period.
  • Black Beans
    Dead coffee beans that have dropped from trees before harvest.
  • Blend
    A mixture of several types of coffee.
  • Body
    Feeling of the weight (light, heavy) of coffee in the mouth.
  • Bitter
    A harsh unpleasant taste detected on the back of the tongue. A characteristic of over-extracted brews, over-roasted coffees and those with taste defects.
  • Cherry
    This term applies to ripe fruit of the coffee tree.
  • Cupping
    The art and process of tasting coffee to determine its distinct qualities and enable removal of undesried attributes.
  • Espresso
    A brewing method whereby a pump-driven machine forces hot water through grounds to extract the bean's essence.
  • Finish
    Also referred to as aftertaste.
  • Flavor
    The coffee's taste. This is often a combination of factors, including body and aroma.
  • Groundy
    An earthy taste sometimes found in damaged beans.
  • Harsh
    An unpleasant rough taste
  • Hidy
    Coffee that smells like hide.
  • Mellow
    A full-bodied, balanced coffee.
  • Musty
    A flavor often found in coffee that results from either overheating or lack of sufficient drying or aging.
  • Rich
    Description of coffee that exhibit depth of flavor and body
  • Stale
    The aroma of roasted coffee that has been overexposed to oxygen, and has thus gone flat.
  • Tone
    The physical appearance or color of coffee.
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