Coffee Cupper's Lexicon

Green Coffee

Before a coffee cupper ever sample roasts or tastes a coffee he should
first examine the green coffee beans for imperfections that would
eliminate the coffee from consideration. Identifiable problems can include
obvious defects such as orange beans, black beans, broken beans,
insect infestation, etc., or several more subtle indicators of problems that
take considerable skill to identify. Certain unpleasant smells in green
coffee can also alert the taster to probable difficulties in the cup.

Evenness of Roast

After a sample roast is done, it is always examined for uniformity and
evenness in the color of the roasted beans. Good coffee will roast
evenly. For cupping it is best to roast to a light brown. Inferior coffee
can demonstrate a variety of color ranging from light orange through
different shades of brown to black. Apart from an unpleasant appearance,
if intended for whole bean sales, unevenness of roast should always be a
further warning of potential taste defects.

Acidity

Flavorful acidity is the term used to describe the coffee component that
adds the sparkle and zest to a cup of coffee. It is not a defect. The most
expensive coffees in the world are generally among those that are judged
to be the most acidic.

Aroma

Aroma is the smell emitted by the cup as the coffee's volatile flavor molecules
break free of the coffee liquid's surface tension after being excited by the
temperature of the hot water. The best coffees have a fine, clean, sweet,
and strong aroma that will mirror the taste characteristics of the cup.

Body

Body is the mouth feel imparted by the natural oils contained in the coffee
bean. It conveys a sensation of pleasant heaviness that gives an impression
of thickness to the liquid. It should not be confused with taste or flavor.

Cleanliness of Cup

Defects that impart unpleasant flavors to the taste of a cup of coffee can be
caused by any number of errors, including improper growing, harvesting,
processing, shipping, or storage methods. It is critical that a coffee buyer
not only correctly recognize a particular defect, he should also be able to
identify and understand the root of the problem. It is surprising how few
coffee brokers and roasters have a genuinely profound understanding of
green coffee production and processing.

Flavor

Flavor is the final arbiter of any decision to purchase a specific coffee. In
the end, a coffee cupper must ask himself, "Do I like this coffee's taste?"
However, only after the objective criteria of adequate acidity, aroma,
body and cleanliness of cup have been proven satisfactory, will a good
coffee cupper allow the subjective judgment of flavor to be considered.



Distant Lands Coffee Roaster
11754 State Highway 64 West
Tyler, Texas 75704-9493

(800) 346-5459 Toll Free
(903) 592-9771 Voice
(903) 593-2699 Fax
(888) 262-JAVA Mail Order Line

Copyright - Distant Lands Coffee, Inc. 2003 - All Rights Reserved