Roast SeptOct04 Cupping
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Transcript of Roast SeptOct04 Cupping
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24 r o a s t September | Octob
Cratof
Cupping Coffee is a labor of love, on
that rewards you with membership in a ve
special club o coee acionados. Even ater 2
years o cupping, I coness Im still like a kid
a candy shop when Im at the cupping tabl
There is a certain excitement to the ritual snin
and sipping. Each new cup is mysterious; eac
spoonul the key that can transport you to
coee arm hal-way around the world or ope
the door to a new origin, a new vintage or
special oering that you never knew existed.
continued on page 2
The Art &Science Of
The Silver
Spoon
by
RobeRtbaRkeR
September | Octo
Cupping
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quality o the green coee purchases and ollow that up with an
assessment o your production roast.
Here are a ew discoveries a roaster or green coee buyer can make
at the cupping table:
What does growing altitude have to do with cup quality? Dierences in acidity willbecome obvious when you taste high- andlow-grown coees rom the same region.
What decaeination process yields the besttaste? Here I recommend using as many
samples rom the same national origin aspossible. You may not know the quality o
the unprocessed beans, but you should be all
right i using reputable sources. Try samplesrom each o the decaeination processes:
Cup methylene chloride, also known as
MC or KVW; ethyl acetate, also known as
EA or natural; water-processed; and CO2-
processed. Use regular unprocessed coee
rom the same origin or a control, and note
any papery or cardboard taste in the deca
samples. Some processes weaken the overallfavor, and others add o tastes.
CRAFT OF CUPPING (continued )
contin
Unlike the majority o the ood and beverage industry, where
tasters in white coats are sequestered in sterile laboratories, coee
cuppers seem to be a little more social.
While taste assessment is essential or
quality control and or determining a
coees appeal, it is also an opportunity
or cuppers to engage the public and
share their enthusiasm.
Cupping is a system o classicationbased on a ew learned skills. Once you
learn these skills and have a chance
to practice and become condent in
your abilities, youll nd that cupping
reveals the answers to many o the mostimportant roasting questions.
Whatever your cupping level is,
a good vocabulary is paramount orcommunicating with green coee
suppliers and or recording your
impression o coees received. Novice
cuppers are encouraged to invent their
own terms when rst introduced to
the revolving table and silver spoon.
Learning a vocabulary o a hundred
or so terms is daunting at rst glance.
Its more important to write your impression in your own words
when starting out and gradually integrate the proessional terms as
you become more accomplished. You can
modiy and add to your own listits
something you grow into. (To help
you get started, check out the cupping
glossary on page 36.)
Why Cup?
There are so many reasons to get
out your silver spoon: sourcing new
coees, trouble-shooting problems,
developing new blends, comparing
your products with the competition or
educating your sta.But perhaps the most important
reason or cupping is a business one:
i you dont cup, youre disadvantaged
by everyone else who does. Cupping is
quality control. Without a doubt, it is
the most valuable asset to maintaining
and improving the quality o your
product. As a proponent o specialtycoee, its important to assess the
FReeINFO#129FReeINFO#132
What is the dierence in a washed coee and a processed coee? Here you can compare washeversion o coees like Brazils, Sumatrans and Si
What does aging do to and acidity? Use agedSumatrans or Indian My
with Monsooned Malab
time, you can compare pwith new-crop example
crop coees are markete
aged coees.
How does tree variety con You can learn this b
rom typica, bourbon an
Check with brokers andcoees with known ped
Can a washed robusta tasaverage Arabica?
Can I taste the dierence dried coee and meccoees?
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28 r o a s t September | Octob
Can I taste the dierence between dry-pulped coee and traditionallywashed coee?
O course, tasting isnt just benecial at the roastery. Most
roaster/retailers also cup or taste their coees at their shop to ensure
the quality o the coee rom roaster to customer. Taste tests in a
shop can be done with a variety o brewing methods, including
French press, pouring over Melitta lters, and regular brewers.
Discoveries that can be made with retail shop testing include:
What contribution does the lter paper make to the taste o the coee?
What does a dierence in grind do to the taste?
What does a dierence in water temperature do to the taste?
Can I taste a dierence when using tap water comparedto puried water?
Which milk producer delivers the best tastecompliment to my coee?
What is the best water-to-grounds ratioor my brewer?
How does my coee change ater 30minutes in the brewer?
What does a wooden stirring stickdo to the coee favor?
Convenient Cupping
Cupping can be a dauntingexperience or newbies and old
hands alike. There are a number o
ways to make the process easier and
more convenient.
Much like a science experiment, cuppingrequires oresight, a scenario and premise
ocusing on the question you wish to address, and
the results you expect to achieve. For instance, i you are
comparing 10 lots o Colombian coees, it helps to know as much as
possible about each lot. In the end, it is not just the overall ranking
you will leave the table with, but also an understanding as to why
the coees came out in that order. Are they the same age, same
processing, grown at the same altitude, same tree variety? Planningwill help you get the most out o every cupping. Add some controls
and known quantities to expand the useulness o the exercise.
the Four StepS oF planning a Cupping
1. Design: The determination o purpose. What do we want to
nd out? What should we expect? How many coees are going
to be included? How many do we have? How many do we
need? How many are manageable? Can it be broken into two
i it is too large? What other coees would be complimentary
and add to the experience? What would be a suitable control
coee?
CRAFT OF CUPPING (continued )
FReeINFO#106
FReeINFO#139
continued on page 30
2. Set-up: The set-up ollows the design. First, everything
should be labeled clearly and put into proper order. This
means that coees should be grouped, either by type, degree
o roast, region or other category that oers some degree
o order. The layout o these samples should be adequate
or moving rom sample to sample with convenience. Are
controls in the right order? Is there room or more than one
cupper?
3. Facility: This includes a number o components, includingplace, time, schedule and, ideally, an assistant. The place
can be a table or counter, but the standard is a tall, round,
rotating table. The time o day may be determined or the
convenience to the parties involved or the availability o the
space. Samples must be weighed out and ground, so a
scale and grinder must be available. The assistant
will need to have hot water ready at the right
time as well as a good supply o cuppingspoons, napkins, paper cups, paper
towels, notepads, clipboards and
pens.
4. Write-up: Notes are best
written on cupping orms that
will be helpul to the process.
These orms can be tailor-
made to suit your purpose
and include your company
logo, a vocabulary list or
other cupping aids. (Sampleorms can be ound on pages
31 and 32.) When doing the
tasting, additional commentsshould be clear and even wordy,
because its easier to edit than to
recall some nuance days later. Its
useul to discuss the results aterward
to see i there is agreement and acommon conclusion. Sometimes it may be
decided that the cupping should be repeated
under dierent circumstances.
a FeW More tipS
The easier the process, the more fun it will be. Sometimes I
highlight my cupping orms with colored markers. One coloror major tastes and another or nuances. Above all, written
comments are most valuable or cup-to-cup comparisons,
ratings and rankings.
The easier the clean up the more likely you will be encouragedto do more cuppings. Here is where the trainee assistant can
be very helpul.
Many successful roasters make morning cupping an every-day practice. These daily cuppings are conducted to check
the latest roast quality and consistency.
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Flavor
1 2 3 4 5 6 7 8 9 10
FermentedBaked
AshyRioyMustyHerby
BurntMedicinalMoldyGrassyTarryChemical
HidyStrawyFishyTurpenyFauna
Woody
RancidPetroleumGreenPaperyCocoaCreosoty
EarthyCardboardyStaleRubberyBricky
Soapy
Aroma
Caramelly
Floral
Spicy
Earthy
Big
Chocolaty
Fruity
Herbal
Woody
Rich
Nutty
Winey
Cedary
Smoky
Slight
Vanilla-like
Malty
Resinous
Pungent
Flat
AromA TAinTs
FermentedBitterHerbyChemicalRankHarshOnionyMedicinalRioySouryPeasyMetallicDirty
AcridPotatoeyPetroleumEarthyEdgyCabbagyTurpenyGroundyHardSoapyMoldyRoughMusty
Sharp/SaltyHidy
VinegaryFaunaBaggyGrassyBurnt
AcerbicInsipidGreenCharredCaustic
Vapid
Hay-likeAshyRancidBlandStrawyCarbony
AlkalineNeutral
WoodyTarryBrackishStalePapery
FishyBrinyCocoaCardboardyRubbery
AstringentBakedCreosotyPastyTippy
Chocolaty
Caramelly
Sweet
Complex
Toasty
NuttyFruit-like
Mellow
Earthy
Grainy
Vanilla-like
Pruny
MildPungent
Cereal
Smoky
Citrusy
Smooth
Musty
CinnamonSpicy
Berryish
Clean
Bitter
Leathery
Winey
MaltyStrong
Cedary
Tobaccoey
Woody
FlAvor TAinTs
FreshUnder-dev.BurntPungentPast-crop
ResonateGreenCarbony
AshyScorched
RoundedGrassyCresotyFishyTippy
BalancedSouryTarryRubberyBaked
PiquantBitingBitterHarshBland
roAsT TAsTes
ChocolatyComplexDeepMellow
Vanilla-likeSmokyHeavySmooth
PungentRichRoundHardy
RoastyBroadIntenseBittersweet
PowerulFull-favored
DArk roAsT AsseTs
1 2 3 4 5 6 7 8 9 10
1 2 3 4 5 6 7 8
Acidity
BrightFruity
Sharp
Medium
Impressive
BriskTangy
Smooth
Moderate
Pronounced
SweetNippy
Sot
Mild
Delicate
1 2 3 4 5 6 7 8
Body
Oily
Heavy
Impressive
Buttery
Full
Disappointing
Creamy
Medium
Thin
1 2 3 4 5 6 7 8
Aftertaste & Finis
Strong
Clean
Floral
Long
Moderate
Fresh
Spicy
Fast-ading
Weak
Rounded
Fruity
Thin
-5 -4 -3 -2 -1 +1 +2 +3
Assessment
Exceptional
Very good
Fair
Exemplary
Good
Poor
Excellent
Above Average
Deective
A
B
C
D
E
F
Cupping ScoreG
FReeINFO#154
Separate cuppings may be conducted in the afternoon to
assess samples representing possible replacement stocks or
special oerings.
A daily quality-control cupping is a good opportunity to
introduce a new employee to the practice. Sometimes I
invite special guests or clients to join in.
For years, I have kept my cupping reports in loose-leaf
binders or reerence. Now I can keep them on a computerthat can be searched by country o origin, estate name,
region, bag marks or just chronologically by descending
dates or ratings.
SubjeCtivity vS. objeCtivity
Cupping is an attempt at objectivity, but at every step
assessments tend to become subjective. Ater all, no twocuppers have the same taste buds, with the possible exception
o identical twins. Assessments are oten skewed by preerence
or expectation. How could you ever be disappointed when
cupping a Jamaican Blue Mountain sample? Isnt it supposed
to be the greatest coee in the world?
So dont be discouraged i you nd that your cupping
responses dont seem to match everyone elses at the table.
Remember, it was only a ew years ago that many roasters werecupping an exemplary Kona coee only to nd out later that it
was Kona Rican. Cupping is obviously not a perect science.
But it is a useul oneand one that youre likely to enjoy each
time you pick up your silver spoon.
CRAFT OF CUPPING (continued )
31 Cupping Form
32 Evaluation
34 Vocabulary
36 Glossary
Cupping reSourCeS
#
ON The NexT seveRAl PAGes, Roastpresents a unique collection o cupping
resource materials*, including cut-and-copy
orms, a vocabulary sheet and a glossary.The orms are also available or
downloading at www.roastmagazine.com.
NotesH
This orm is based on a 100-point scale.
Combine all o the above scores and add
40 to determine the overall score.
o
*These orms were developed by Robert Barker
andRoast magazine; they are not ocial orms oany industry group.
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Fragrance/Aroma 1 2 3 4 5 6 7 8 9 10
Flavor 1 2 3 4 5 6 7 8 9 10
Strength/Intensity 1 2 3 4 5 6 7 8 9 10
Sweetness 1 2 3 4 5 6 7 8 9 10
Bitterness 1 2 3 4 5 6 7 8 9 10
Acidity 1 2 3 4 5 6 7 8 9 10
Body 1 2 3 4 5 6 7 8 9 10
Aftertaste/Finish 1 2 3 4 5 6 7 8 9 10
Balance 1 2 3 4 5 6 7 8 9 10
Terroir Distinction 1 2 3 4 5 6 7 8 9 10
Received date Sample # Roast date
Origin Region / Name
Green appearance
Vendor Vendor reference #
Roast Agtron # WB Grade
Cupper Date
commenTs
FReeINFO#168
#
100-point scale
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CaramellyFloral
Spicy
Earthy
ChocolatyFruit-like
Herbal
Woody
NuttyAcidy
Cedary
Smoky
Vanilla-likeWiney
Malty
Pungent
FrAgrAnce
AromAs & scenTs
Sweetly foral Sweetly herbal Sweetly spicy
AromA TAinTs
FermentedBaked
Ashy
Rioy
Musty
Herby
Burnt
Medicinal
MoldyGrassyTarry
Chemical
Hidy
Strawy
Fishy
Turpeny
FaunaWoodyRancid
Petroleum
Green
Papery
Cocoa
Creosoty
EarthyCardboardyStale
Rubbery
Bricky
Soapy
AromA inTensiTy
Big Rich Full Rounded Flat
PrimAry FlAvor noTes
Acidy nippypiquantBitter slightharshBland sotneutralFruity souryermentHarsh causticmedicinalMellow delicatemild
Pungent creosotyphenolicSalty brinybrackishSharp astringentroughSoury acridhardSweet acidymellow
Winey tangytart
Caramelly
Smoky
Herbal
EarthyNutty
Toasty
Floral
Spicy
Chocolaty
CerealFruit-like
Cinnamon
Vanilla-like
Grainy
Berryish
LeatheryWoody
Malty
Citrusy
Tobaccoey
Cedary
FlAvor nuAnces
FermentedBitter
Herby
Chemical
Rank
Harsh
OnionyMedicinal
RioySoury
Peasy
Metallic
Dirty
Acrid
Potatoey
Petroleum
EarthyEdgy
Cabbagy
Turpeny
Groundy
Hard
SoapyMoldy
RoughMusty
Sharp/Salty
Hidy
Vinegary
Fauna
Baggy
Tippy
GrassyBurnt
Acerbic
Insipid
Green
Charred
CausticVapid
Hay-likeAshy
Rancid
Bland
Strawy
Carbony
Alkaline
Neutral
WoodyTarry
Brackish
Stale
Papery
Fishy
BrinyCocoa
CardboardyRubbery
Astringent
Pasty
Baked
Creosoty
FlAvor TAinTs
oTher comPlimenTs
Balanced
Bright
BriskClean
Complex
Deep
Delicate
FreshGentle
Mild
Mellow
Resonate
RichRound
Smooth
Sot
Strong
SweetVelvety
Terms noT so comPlimenTAry
Biting
Flat
Vapid
Thin
Edgy
Dull
Insipid
Negligible
AciDiTy
Bright
Winey
Fruity
Moderate
Brisk
Tangy
Sweet
Smooth
Nippy
Piquant
Sot
Flat
BoDy
OilyButtery
Thick
HeavyFull
Watery
CreamyThin
Light
Medium
Finish
Resonate
Fresh
Hard
Long
Weak
Rounded
Clean
Astringent
Fast-ading
Negligible
roAsT TAinTs
Underdeveloped
Grassy
Past-croppish
Scorched
Baked
Green
Stale
Tippy
DArk roAsT TAinTs
Carbony
Pungent
Rubbery
Bitter
Fishy
Creosoty
Tarry
Burnt
BreweD iTems
Strong
Insipid
Stale
Full
Vapid
Weak
Acerbic
Thin
Brackish
Watery
Briny
Notes
FReeINFO#136
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Why ANOTheR
CUPPING GlOssARy?
Mainly because we have more
novice roasters in this country
than ever beore, and many have
limited cupping experience. It is
likely that most are accustomed to
using abbreviated glossaries with
only the most basic terms. The
assessments made at a cuppingsession are usually documented
by a written record on a cupping
orm. I that record is going to
serve a useul purpose when
called upon in the uture, it needs
to be concise and clear to anyone
amiliar with the language. This
is not to say that one needs theOxord International Dictionary
to cup, but even the best o us
get stumped now and then or
just the right word to express a
thought.
These descriptions are
not made up by me, but are a
compilation o many glossaries
that I have collected over 30years. It is not to be considered
denitive or end-all. Glossaries
are just aids or clarity o thought
and notation, both o which are
germane to the cupping process.
In the past, only seasoned
proessionals were responsibleor buying green coee or large
regional and national roasting
companies. These people came
up through the ranks and
learned the language o coee
quality over a number o years.
Today many small neighborhood
micro-roasteries are owned byyoung entrepreneurs who have
entered the business with little or
no coee trade experience otherthan ordering a Frappuccino at
Starbucks. I hope this glossary
will help those who have reached
a plateau and wish to hone their
cupping skills in order to describethe specialty in specialty coee.
Robert Barker
A
AcerBic A taste ault in brewedcoee that leaves anacrid andsourtaste. The result o leaving brewedcoee on heat.
AciDiTy A pleasingpiquant ortangy quality characteristic o high-grown coees. Acidity is a perceivedtaste qualityit is not a measure
o pH, nor does it have anythingto do with stomach irritation.Acidity may be high, medium,low or lacking altogether. Highacidity gives a resh, clean quality tobrewed coee. Low acidity coeesare oten described asdull orfat.
AciDy A pleasant and sweetliveliness in the brew. Acidy towardsweet is callednippy, while acidytoward sour is termedpiquant.
AcriD A taste sensation relatedtosoury. An irritating and piercingtaste associated withharsh, bitterandpungent sensations. Typiedby some Rio coees rom Brazil.Sometimes ound in over-roastedcoees.
AFTerTAsTe Your minds second
opinion and lingering memory.Thenose andtaste sensation aterswallowing. Seenose andnish.
AlkAline A secondary tastesensation related topungent. It canbe a displeasing bitterness in dark-roast coees.
AromA The odor o the preparedcoee beverage. It may be lacking,aint, delicate, moderate, strong orragrant (also called aromatic). Itmay be pleasing or not, and it is notalways a good indication o taste.Prominent scents arenutty,herbal,berry-like andcitrus-like.
Ashy Reminds one o a replaceater the re is out. Within certainlimits, a positive characteristic indark roasts.
AsTringenT A pronouncedand irritatingly bitter andsaltytaste sensation characterized bypuckering. Most oten noted inatertaste. As in the taste o alum oras noted in some over-steeped teas.
B
BAggy An o-taste or smellsimilar to that o burlap bags. Eithera storage problem or biological innature. Similar to corky as it relatesto some wines.
BAkeD A taste and odordescription given to coee roastedtoo slowly at too low a temperature.
Caused by under-developmento the bean during roasting dueto insucient rate o heat input.Results in an insipid taste and afatbouquet. See underdeveloped.
BAlAnceD Denoting a pleasingcombination o two or moreprimary taste sensations.Containing all the basiccharacteristics to the right extentand aesthetically pleasing. Seeround.
Berryish A scent or favorreminiscent o blackberry,boysenberry, etc.
BiTing Very pronounced orintense. Generally associated withacidity, sourness or bitterness.
BiTTer Aharsh, unpleasanttaste detected on the back o thetongue. All coees have a slightbitterness that is characteristic othe roasting process and is notalways considered undesirable.Moderate bitterness can bebalanced by sweetness. As a deect,it is usually associated with a greencoee deect, over-roasting or over-extraction o the brewed coee.Sometimes associated with overlyacidic coees.
BlAnD A somewhat disappointingfavor resulting rom an unortunatebalance osaltiness andsweetness.Bland toward sweet=sot. Blandtoward salty=neutral. Common inlow-grown coees.
BoDy The impression o viscosity
in the mouth. Moutheel o thecoee as related to the strength andchemistry o the brew. Some coeeshave more or less oily constituentsreleased into the brew. Body maybe described as watery, thin, slight,light, medium, ull or heavy.Extremely heavy-bodied coeesmay be reerred to asthick, buttery,chewy orcreamy. Body cannot be
assessed in weakly brewed coee.Not a measure o actual viscosity.
BouqueT Usually a reerence toan overall aroma impression obrewed coee. The total aromaticprole o the initialragrance o thedry ground coee plus thearomao the brewed coee and the noseimpression when drinking. See
atertaste and nish.
BrAckish A salty or alkalinetaste ault ound in the coee orin the water used in the brewing.
Also occurs when excessive heat isapplied ater brewing. Distasteullybitter andsalty.
Bricky The smell o clay bricks orconcrete.
Briny A saline taste aultassociated with brewed coee heldon heat too long. See salty andbrackish.
Brisk/BrighT Qualitative termsoracidity.
BurnT A bitter,smoky ortarryfavor characteristic commonin dark-roasted coees. Can beaccompanied by shy, rubbery ,ashy
or charred.
BuTTery A ull and rich favorwith an oily body or texture.Commonly used to describeespresso-style beverages. SeeBody.
C
cArAmelly The smell or taste osweet caramels without any trace oburntness.
cArAmelizeD Burnt-like favor, asin caramelized sugar. A desirabletaste note i complemented with astrong coee favor. A loss in coeefavor enhances the caramelizedfavor.
cArDBoArDy The taste or smell o
wet cardboard. Seepapery.
cArBony An excessive atertastesensation present in some darkroasted coees. See burnt.
cAusTic A taste sensation relatedtoharsh. Asour taste that increasesas the brew cools.
ceDArish An aroma scentreminiscent o cedar. A positive woodytaste.
cereAl The aroma or taste o maltor bread. Seemalty andtoasty. A cleanresh grain smell.
chemicAl A taste or aromasuggesting a phenolic or hydrocarbonpresence. Seemedicinal. It may beinherent in the coee or the result ocontamination.
chocolATy A positive taste or aromareminiscent o unsweetened chocolateand/or vanilla. An atertaste commonin Yemen Mochas and EthiopianHarrars. A common dark roast
characteristic.
cinnAmon An underlying spiceaccent sometimes detected in thearoma or a favor nuance in lightroasts. Also a term describing a lightroast.
ciTrusy A scent or favor note ocitrus prominent in some East Aricancoees.
cleAn Opposite odirty. The termclean cup reers to a coee ree otaints or aults. Does not necessarilyimply clarity o favor impression.
Washed coees oten taste cleanerthan natural-processed coees.Synonymous with clarity in taste.
cocoA A sweetish chocolate smell ocompletely stale roasted coee.Not to be conused withchocolaty.
comPlexiTy Balance and intensityin favor. The impression o a well-blended coee. An interesting mix ofavors, undertones and atertastes.Opposite odull or one-dimensional.
A hallmark o specialty coee.
creAmy A measure o bodysomewhat less than buttery.
creosoTy A taste sensation related
to pungent. A bitter, burnt vegetaltaste ound in the atertaste o somedark-roasted coees. Similar totarry.
D
DeeP Implying depth and intensity.Seecomplexity.
DelicATe Pleasing to taste or smell.A sensation that is mild, subtle andsometimes feeting. Seemellow. Somecuppers use the termgentle.
DirTy An undesirable, unclean smellor taste. Can imply a deect such assourness, earthiness or mustiness.Somethingoul or oreign in the taste.
Dry-ProcesseD Coees harvestedand dried in cherry. Also callednatural-processed coee. Coeeprocessing can determine thepresence and strength o certainaromas and tastes prominent in thebrew. Knowing whether a coee iswashed or dry-processed will suggestdierent expectations in several majorcharacteristics. Dry-processed coeesare expected to have more strength,less acidity and heavier body thantheir washed counterparts. There areseveral processes between the ullywashed process and the traditionaldry process. You may see terms suchas semi-washed or pulped natural.Knowing the process is helpul inmaking a quality assessment. Seewashed process and natural.
Dull Lack o character. Oppositeoround. May befat or notablyunimpressive. Indicates coee thathas lost its original or usual zest andcharacter. Gives the impression oroundness but at the same time lackscharacter.
E
eDgy A taste faw bSeesharp.
eArThy A complexin certain dry-procescoees. Oten consiwashed coees. Theturned soil. Seepota
F
FAunA Wet dog, aSeeHidy.
FermenTeD Asour
vinegar taste or smeunpleasant. The moprocessing error oll
FinecuP An ambigdened by the user. Aapparently acceptabCommonly used as rom certain originscup, Fair average c
Finish The lingeritongue. An atertast
contin
FRee INFO #147 FRee INFO #123
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38 r o a s t September | Octob
the same as the cup favor or evolve
into nuances. Usually, heavy-bodied
coees will have a longer nish. R ated
by quality and persistence.
FlAT A descriptor o a coees
bouquet. Lacking intensity. A dull
lieless quality due to staling or age.
Also, when reerring to acidity it
means without acidity or very slight
acidity.
FlAvor The total impression o
aroma, acidity and body. Usually
described with specic major taste
impressions. Rated rom weak to
strong, poor to exceptional.
FlorAl A smell o fowers with a
pleasant sense o reshness.
FrAgrAnce Odor o the dry coee
grinds prior to brewing (aroma
describes the brewed coee). See
bouquet. Sweet scents can indicateacidity. Pungent scents can lead tosharp tastes.Intensity can be a measure
o reshness. Ranges romsweetly foraltosweetly spicy.
Fresh Opposite o stale. A recent
roast. A distinctly pleasing scent.
FruiTy Denotes the aromatic scents
o citrus or berry ruit in the cup
aroma. Also, a favor taint bordering
on ermented. Asharp, piquant,
pungent or vinegary taste associated
with over ermentation. A strong over-
ripe characteristic prevalent in coees
let too long in the cherry.
G
grAiny The taste sensation o
toasted grain. Seecereal.
grAssy A favor taint indicating a
slight chlorophyll taste. Can be ound
in resh green coee insuciently
dried. An odor and taste taint giving
the coee a distinctherbal character
similar to the odor o reshly mown
alala and theastringent taste o green
grass. Said to be ound in new crop
coees due to immature beans. More
pronounced in under-roasted coees.
green A favor tint usually
associated with under-ripe coee
beans. In roasted coee it is usually
associated with under-roasting or lack
o development. Alsograssy,pasty.
grounDy Synonym orearthy.
H
hArD Opposite osot, sweet ormild.Description o Brazils between sotand rioy. Considered a secondary tastesensation tosoury. Also bricky oredgy.
hArsh Crude raw taste used to
describe certain Brazils and robustas.An obvious presence o bitter and
astringent compounds. Can becausticormedicinal.
hAy-like Seestrawy orgrassy.
heAvy Quantitative term or body ormoutheel.
herBAl Fragrance note similar to
garden herbs. Seespicy.
herBy Found in cup aroma
resembling the odor or favor o herb.A cooked vegetable odor. Taints canrange rom oniony tocabbagy.
hiDy Unpleasant odor reminiscento wet leather or wet dog. Can also
be described asauna. Can be causedby excessive heat during the drying
process usually associated with coeesdried in mechanical dryers.
I
insiPiD A lieless brew caused bystaling and exposure prior to brewing.
inTensiTy Measure o the total
impression obouquet.
L
leAThery The aroma o a luggageretail shop. The smell o ne leather.
M
mAlTy A toasted cereal grain aroma.A smell or taste o malted grain or
sourdough bread. Seetoasty.
meDicinAl Reminds one o apharmacy or hospital. Obviously a
negative note. Aharsh favor or smellsimilar to disinectant, chlorine, iodine
or some phenol compounds.
mellow A sweet coee that is well-balanced with low to medium acidity.
Mellow toward sweet=mild. Mellowtoward salty=delicate.
meTAllic Said to be caused byimmature beans due to poor grading.
May be accompanied byastringent orbitter tastes.
milD A taste sensation associatedwithmellow. Asmooth andsot or
sweet washed coee.
molDy/moulDy Fungus inected.Ruined by dampness due to poorstorage. Improperly dried coee canbecome moldy in storage or duringshipping in containers.
musTy A smell associated withearthy. Slight mustiness is not always ataint especially in aged or monsooned
coees. As a taint it will have the smello an overly musty cellar. See bricky.
N
nATurAlcoFFee Natural-processedor dry-processed coees. Natural-processed coees are usually dierentrom wet-processed coees in thatthey may lack clarity o favor and
pointed acidity. Some may have a moreintense complex favor and uller body.See washed coee.
negligiBle Something less thanslight or delicate. Almost none.
neuTrAl A undamentally
characterless, inoensive or insipidcoee without virtue yet withoutdeects. Basically, a coee sae or
economical blending. A desirablecharacter in robustas and in otherwiseundistinguished Brazils. Boring.
niPPy A taste sensation perceivedrom a very clean high-acidity coee.
Bright, brisk or biting. Seeacidy.
nose The combination o taste andsmell when swallowing coee. The
aroma component o atertaste. Mostcommonly caramelly,nutty ormalty.
nuTTy Said o coees that lack abold coee favor or have a favor thatsuggests a specic nut, such as reshalmonds, roasted nuts, etc.
O
oniony An o-taste reminiscent oonion. Seeherby.
P
PAPery An o-taste suggesting thetaste o wet paper or cardboard. Mostcommon in deca coees. An obvioustaste contribution rom paper lters.
PAsT-croPPish Said o coees
that have deteriorated in the greenstate beore roasting and, thus, tasteweakened or toned down. Particularlywith less acidity and a heavy woody or
papery favor and little body. Aromawill also suer in past-crop coees.Seestrawy,wood and neutral.
PAsTy The smell or taste oelementary school white paste.Sometimes associated with baked.
PeAsy A disagreeable taste o cookedgreen peas. A microbiological taintsimilar to that causing oniony and
potatoey taints. These taints areusually limited to certain origins.
PeTroleum Smell or taste usuallyoriginating rom contamination.Oten ound in coee stored in poorlymanuactured bags.
PiquAnT Acidy. A pronounced andpleasantpungent acidity slightlytartor biting. Synonymous withtangy and
pointed.
PoinT/PoinTeD Fine aciditysharpness. A coee with good favorcharacteristics.
PoTAToey A disagreeable and
unpleasant taste o raw potato. Seepeasy. Sometimes associated withearthy.
Pruny The ruit-like tastereminiscent o prune ound in somedark-roast coees.
PungenT A primary taste sensationrelated to the presence o bittercompounds. Usually rom phenoliccompounds that range in taste rom
creosoty toalkaline. Not to be conusedwithearthy.
R
rAnciD Having a rank odor or tasteas that o old oil. Asour and veryunpleasant smell. Seestale.
rAnk Oensively gross or coarse.Foul or rancid. Adirty unpleasantfavor due mainly to contaminationor over-ermentation. A grading termused in Brazil.
resonAnT Recurring. A long,pleasing atertaste.
rich Mainly a descriptor or bouquet.Also used to indicate depth andcomplexity o favor, big pleasingaroma and ull body. Overused.
rioy A harsh medicinal or slightlyiodized, phenolic or carbolic favortypical to certain Brazils. Said to be aregional characteristic. Considered ataint by most roasters but appreciatedby others as a blender.
rounD Commonly used term or abalanced and rich coee.
rounDeD A quantitative descriptoror a moderate bouquet.
rough An unpleasant tastesensation related tosharp. Anunfattering description o some
natural robustas.
ruBBery Burnt rubber odorcharacteristic o some robustas. Notedin some dark roasts.
S
sAlTy One o the our basic tastesensations, yet saltiness rarely comesto the oreront in coee taste. When itdoes, it is just perceptible. See sharp.
scorcheD A roasting deect resultingin an odor taint that gives the coeebrew a slight smoky-burnt atertastewith an overall under-developed taste.
shArP Intense favor taint resultinginsalty andsoury compounds.Sharp towards salty is termed rough.
Sharp towards soury isastringent.When used in reerence toacidity, itcan be a complimentary term relatingtotangy andnippy. A moderatelystrong perception o acidity.
smoky Reminds one o smokedood. Usually a positive descriptor, andmore common in dark roasts.
smooTh A quantitative descriptor ormoderately low-bodied coee.
Also reerring to a ull-bodied, low-acidity coee. Seemellow.Sometimes used to describeacidity.
soAPy An o-taste similar to earthyanddirty.
soFT Low acidity coees that have alight or very light acidity just short obland. When associated with Brazils, acharacter that is mild and not harsh. Amild coee with a dry atertaste.
sour One o the our basic tastes.Sweet, sour, salty and bitter.
soury A distinctlysour, rank orrancid taste oten due to improperprocessing. Not to be conused with
acidy andacidity. Soury toward salty
isacrid. Pronounced soury ishard.Seesharp.
sPicy Said o aroma or favorsuggestive o spices. Sometimesassociated witharomatic, piquant or
pungent. Suggesting cloves, cinnamon,nutmeg, etc.
sTAle An unpleasant taste aultound in old and deteriorated roastedcoee. Roasted coee that has adedin quality ater excessive storage orexposure to air. Aroma o stale coeechanges romfat to rancid and nallytococoa-like, while the favor o stale
coee changes rom bitter to rancidandcardboardy.
sTrAwy A taste taint that gives adistincthay-like and woody favor. See
past-crop and under-developed.
sTrengTh Usually a termquantiying brewed coee. Strengthis conveyed through concentration osoluble solids in suspension not theprominence o any one characteristic.
sTrong A term indicatingstrengthderived rom greater soluble solids inthe extraction or intensity o any onecharacteristic o note. It is also used asan adjective to virtue or deect (as ina strong sour taste or a strong nearoma).
sweeT One o the our basic tastes.
Also the recognition o sweetness orthe absence o bitterness in a coee.Said o asmooth, palatable coee, reeo taints or harshness. Seemild.Alsoused as a descriptor oracidity.
sweeTlyFlorAl Flowery scentcommonly ound in some resh grinds.Seeragrance.
sweeTlysPicy Spicy scentcommonly ound in some resh grinds.Reminiscent o aromatic spices, suchas cardamom, cinnamon, nutmeg etc.Seeragrance.
T
TAngy A secondary taste sensationrelated to Winey. A somewhatsour and
ruity sensation.
TArry A taste ault giving a burntcharacter. See rubbery.
TArT A secondary taste sensationrelated to Winey. A sour sensationbetweentangy andsoury.
TAsTe The total sensory impressiono the three combined basic tastes
osweetness,saltiness andsournessresulting in six primary tastes:
Acidy:Acids increase thesweetness o sugars. Piquant to
nippy
Mellow: Salts increase thesweetness o sugars. Mild to
delicate
Winey: Sugars reduce the sourtaste o acids. Tangy to tart
Bland: Sugars reduce the saltinesso salts. Sot to neutral
Sharp:Acids increase the saltinesso salts.Rough to astringent
Sour: Salts reduce the sourness oacids.Hard to acrid
Terroir The personality andcharacter in aroma and tasterepresented by a coees origin. Anoverall favor prole common to aparticular growing region, district,altitude or processing style.
Thick Exaggerated term to indicatean extremely heavy body.
Thin Said o coees that lack body orfavor. Typical o low-grown coees.
TiPPeD/TiPPy A roasting aultusually caused by starting the roastingprocess with an excessively highroaster drum temperature or simplyroasting too ast or the type o coee.Tipping is the charring o the ends
o the coee beans. Tippy is therecognition o acharred favor to anotherwise good coee.
ToAsTy Aroma o resh toast orresh-baked bread.
ToBAccoey An aroma scentreminiscent o a tobacco shop oraromatic pipe tobacco.
TurPeny A medicinal atertastereminiscent o turpentine, resin orcamphor-like substances.
U
unDer-DeveloPeD Coee roastedtoo slowly at too low a temperature.See baked.
V
vAPiD Lacking character andliveliness. Particularly lacking acidity,
tang or briskness. Synonymous withinsipid,dull,fat.
velveTy Heavy in strength and body,low in acidity.
vinegAry A sour oerment.
W
wAsheD/weTProc
process o separatinrom the ruit beoreimportant is the intecontrolled ermentapulping and the rinphase. Poor processdeects that can rendunusable. The mostis an overly strong e
that cannot be remoblending. On the otwashed coees typicsweetness, clarity an
dry process andnatur
wATery Relating tRelating to strengtheither due to the avasolids in the bean orgrounds to water.
winey A bitterswecharacteristic o a sweetsoury taste. Wis termedtangy, whisour is described asused to describeacid
wooDy A favor taopast-croppish cogrown at lower altit
scent or favor wheno a ne wood such sandalwood (similao a good Chardonn
RObeRT bARkeR
the coee indus as a c oee prtrader, buyer ancurrently a contraReview and
consultant. He cbarker.robert@a
Many thanks to
Lingle, MichaelSchoenholt, Er Kenneth David given much timeducate us over th
CUPPING GlOssARy (continued )