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Quakers : Unripe plighted
or underdeveloped coffee beans.
Rat eaten : Bags attacked by rats on the ship. Unsalable bags of
coffee.
Reis : Brazilian money.
Rich, Richness : a taste term of good body and/or acidity.
Rio, Rio flavor : A heavy and harsh taste characteristic of coffees
grown in the Rio district of Brazil.
Rioy, Rio-y : generally Rio tasting.
Rubbery coffee : Taste like rubber.
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SC
: Standard Central.
SHB : Strictly Hard Bean.
SHG : Strictly High Grown.
SHGC : Strictly High Grown Central.
Ship filings : Coffee swept overboard or fell off the pier.
Ship samples : Samples which precede the actual shipment.
Ship sweepings : All loose coffee swept up from the floor of piers,
ship holds, or warehouse which are not suitable for consumption.
Shipper's slacks : Bags of coffee originally delivered by the shipper
to the steamer in a slack filled condition. Not a completely filled bag.
Shit Coffee : Although vulgar, it exists and is coffee berries
which have eaten and the hard bean is excremented by a rare civic cat.
Or, any coffee beans processed in such a manner from dung, feces or ejected
from the bowels.
Silver skin : A thin, papery covering on the coffee bean surface.
Sizing : Grading the size of the coffee bean.
Skimmings : That part of the bag which has been damaged by moisture.
The damaged portion being skimmed off. Grade are "gs" for good skimmings,
"ms" for not so good skimmings, and "ps" for poor skimmings.
Slack : Bags which have become torn or otherwise not full.
Soft Bean : coffees grown at low altitudes. Generally a more pours
or less dense bean.
Sound coffee : Coffee in marketable condition.
Source : The place of origin.
Specialty Coffee : a term to differentiate between large commercial
roasters and coffees which are more individual in marketing. Small scale
roasters or coffee sold by the grower.
Spills, spillings : All such coffee retrieved with a clean shovel,
scooped or otherwise suitable appliance from piles of coffee spilled in
the ship's holds, or on the pier.
Spore : The seed of fungi, ferns, mosses, and other flowerless
plants.
Spot : The spot market is where the purchaser actually buys the
beans. As opposed to the future's market where the sale of coffee is at
sometime in the future.
Standard : A fixed quality.
Steamer sweat : An insurance term meaning damage to coffee from
sweat generated by the heat in the hold of a vessel.
Steam Wand : a pipe on most espresso machines which provide steam
for the milk frothing operation.
Steel cut : The grinding process of removing the chaff. Does not
mean the the grinding mills have steel.
Straight Coffee : unblended coffee from a single country, region,
or crop.
Style : A term designated to the appearance of the whole coffee
bean.
Summer roast : The summer heat causes coffee to sweat after roasting.
Supremo : of the highest grade of coffee.
Sweated coffee : Green coffee which has been submitted to a steaming
process to give the beans a brown appearance. It is considered an adulteration.
Sweet : A coffee which is free from harshness.
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Tamper
: A device used to compress the ground coffee
inside the filter basket of an espresso machine.
Tare : The weight of the bag in which the coffee is bagged.
Thermal Block : A system of coils in a heating element use in espresso
machines to heat water rather than a boiler or tank.
Tipping : Charring the little germ at the end of the coffee bean
during the roasting process.
To arrive : When the coffee is expected to arrive.
Traviesa : Secondary crop.
Triage : Broken coffee beans.
Turkish Coffee : Coffee ground to a fine powder, brewed and served
with the grounds.
Type : A sample fairly representing the coffee to be shipped.
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Unwashed
coffee : Green coffee produced by the dry
process:
Ugq : Usually good quality.
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Vector : An insect which carries
a disease form one plant to another.
Vintage Coffee : a term used to state the coffee was aged on purpose.
Visible supply : The known coffee stocks in public warehouses,
afloat and at ports of shipment.
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Washed coffee : Coffee
which has been pulped, fermented, and washed, to remove the gummy substance.
Wet Processed, Wet Method : removing the bean from the berry
which the berry is still moist.
Wilting : The collapse of the leaf or stem of a plant due to
the loss of water or disease.
Woody coffee : Green coffee which has deteriorated and lost
its commercial value.
Whole Bean :
Coffee which has been roasted but not ground.
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