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1. Acidity. It is the liveliness in coffee. It is a highly desirable quality, without it coffee can taste dull and flat. A term used to describe a coffee in which this desirable characteristic occurs. It denotes a taste that has sharpness, snap, and life, compared to a sweet, heavy, mellow flavor. A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Found most often in washed Arabica coffees grown at elevations about 4,000 feet. Acidly coffees range from piquant to nippy. To a varying degree all coffee products have some acidity. An acidly coffee is somewhat analogous to a dry wine. A highly-desirable quality in coffee, referring to the degree of flavor in the cup of coffee. In fine coffees, acidity results in a pleasant sharpness or brightness. Acidity refers to the coffee's flavor and, similar to describing acidity in wine, is assessed as lively, moderate, flat or dul l. All good coffees have some acidity, but to a varying degree. The darker a coffee is roasted, the more its acidity dissipates. Not to be confused with the ph level (the pH of coffee is about 5), "palate acidity" is the brightness of flavor. Without it, coffee tastes flat and dull. Coffees with good acidity taste bright and crisp.
2. Arabica. "Coffee Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus while categorizing the flora of the Arabian peninsula. One of the two basic botanical varieties of coffee, (Coffea Arabica) approximately 75% of the world coffee production. Coffee arabica is considered to be the finer of the two commercially cultivated coffees-the flavor is more refined. Two-thirds of the world's specialty coffee is Arabica, which has a much more delicate flavor than the hardier Coffea robusta. The Arabica coffee plant grows best at altitudes between 3000 and 6000 feet; it favors cooler temperatures between 65°F to 75°F. Arabica beans prefer well-drained volcanic soil, two hours of sunshine a day and shade. Cultivation at lower altitudes invites attack from various parasites.
3. Aroma. Aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. The sensation of gases (ranging from fruity to herby) released from brewed coffee that are inhaled through the nose. The fragrance of brewed coffee, which can be characterized as "floral," "winey," "smoky," et al. Aroma is generally more a function of the roast than the bean. A lighter roast will have a lighter coffee aroma, a very dark roast will smell like smoke and charcoal.
4. Amaretto Coffee. An after-dinner beverage made by mixing one or two tablespoons of amaretto liqueur into a cup of strong coffee, which is then topped with whipped cream and garnished with toasted almond slivers.
5. American Roast (Regular Roast). A light to medium roast that makes light to medium-body coffee. The beans themselves are a medium-brown color.
6. Automatic Drip. Coffee brewers that automatically heat the water and filter it through the coffee.
7. Balanced. A characteristic that indicates a complexity of flavors and aromas although one quality does not stand out above another. A well-balanced coffee will have good acidity, full body, and some fruit. As with wine, some people prefer a preponderance of one factor over another-high acid, light or heavy body, very fruity versus no fruit.
8. Barista. A professional trained in the art of making coffee drinks.
9. Blend. A mixture of one or more varieties or species of coffee beans. The beans may be mixed before or after roasting.
10. Bright. A characteristic of fine coffees. Describes a lively, sparkling taste and appearance. Related to the level of acidity.
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