Roasters Book Page 44

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Inventory Lists

Smooth

A taste characteristic of balanced coffee without any pronounced tastes or aftertastes. Also called round, rounded or soft.

Sour

An excessively sharp, biting and unpleasant flavor (such as vinegar or acetic acid). Sour or soury flavors are sometimes associated with the aroma of fermented coffee. A sour taste can be caused by overripe or already fermenting cherries, or by improper fermentation where yeasts and alcohol form vinegar-like acids To avoid this defect, coffee still in its parchment (husk) is washed immediately after fermentation when the parchment coffee is no longer slimy and has a rough texture. Soury flavors are often confused with acidity, which is the slightly tangy sensation associated with bright coffee flavors.

Spicey

The aroma of sweet spices such as cloves, cinnamon, and allspice. The term “spicy” when describing coffee does not include the aroma of savory spices such as pepper, oregano, and curry.

Tobacco

The aroma and flavor of fresh tobacco in brewed coffee. A tobacco-like taste is not necessarily disagreeable and is found in various specialty coffees throughout the world. A tobaccoy taste or aroma should not be confused with characteristics of burnt tobacco (ash).

Winey

The combined sensation of smell, taste ,and mouth feel experienced when drinking wine. A winey taste is generally perceived along with acidy and fruity notes. Often used incorrectly to describe a soury or over-fermented flavor.

Woody

A taste characteristic of old coffee. Woody coffee has a smell of dry wood, an oak barrel, dead wood, or cardboard. This defect results when beans are improperly stored for an extended period of time. Coffees stored at low altitudes in high temperatures and humidity (as in many ports of shipment) tend to deteriorate quickly and become woody. All coffees can become woody if stored long enough.