A coffee with a slightly defective flavor.
A secondary coffee taste sensation characterized by a predominantly darting, sour sensation along the sides of the tongue. Caused by a high-than-normal percentage of sugars, giving the taste almost a fruity sensation. Typified by unwashed India arabica coffees.
A taste fault giving the coffee brew an unpleasant burnt character. Occurs during the holding process after brewing, a result of condensation and scorching of proteins.
A secondary coffee taste sensation characterized by a predominantly puckering, sour sensation along the sides of the tongue. Caused by higher-than-normal percentage of sour acids, almost giving the taste a puckering sensation.
A relatively high level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in substantial amounts. Most often characteristic of espresso-style coffee.
A relatively low level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in imperceptible amounts. Lacks body or substance and is insufficiently concentrated and roasted.
A taste taint giving the coffee brew a cereal-like taste. Result of heat being applied too quickly in the roasting process, charring the tip of the bean.
Charring the end of the coffee bean during the roasting process, by applying an intense heat too quickly.
An aromatic sensation created by a slightly volatile set of hydrocarbon compounds and nitrites found in coffee's aftertaste that produces either resinous sensations similar to turpentine or medicinal sensations similar to camphor.
A coffee showing differing negative characteristics in a single cup or from cup to cup. A coffee with unreliable characteristics.