A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean. Result of oxygen and moisture penetrating the bean fiber after roasting.
Reflects fewer of the organoleptic characteristics that typify home-brewed coffee.
A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee.
Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries. french roast