U Roast 2

Your Home Coffee Roasting Guide – Because You Should Enjoy the Full Flavour of Freshly Roasted Coffee


A coffee that neither localizes taste at any one point on the palate, or has one quality that overwhelms others.

Coffee beans are really seeds or pits of the fruit called coffee cherries. Each cherry normally contains two flat beans. An exception is the peaberry, which only grows one bean to a cherry. The bean is protected by a parchment, which is covered with a slimy layer of mucilage. The coffee bean is coated with a thin layer called the silverskin.

The taste felt at the back of the tongue. Dark Roasts are intentionally bitter.

The nondescript flavor typical of low-grown Robusta coffees.

Two or more individual varietals of coffee.

By blending beans of different origins and characteristics, roasters develop coffees that combine characteristics in different beans to produce entirely new flavors and aromas. To maintain consistent qualities, green beans are generally blended prior to roasting.

The sense of heaviness that coffee has in the mouth.

The name of a well-known coffee grown in Colombia’s eastern cordillera, that takes its name after the city of Bogota, in which it is marketed.

The combination of aromas that the volatile organic compounds present in coffee create.

A variety of Arabica

The stale taste caused by excessive heat after brewing. Evaporation of water leaves behind salts and alkaline inorganic material, giving a brackish taste.

Brazil, which produces some 35 percent of the world’s coffee (22.5 million bags), is the world’s leading coffee exporter. The coffee trade employs over 5 million Brazilians, most of them involved in cultivation and harvesting. Brazil is a small player in the specialty coffee market, however, because most Brazilian coffee does not have a distinctive taste.

An individual batch of a coffee beverage, as in a pot of coffee.

Another way of referring to tangy acidity.

The salty sensation, typical in greasy spoons, that comes from excessive heat after brewing.

The name of a well-known coffee grown in Colombia’s eastern cordillera, that takes its name after the city of Bucaramanga, in which it is marketed.

A landlocked country in central Africa that derives 80 percent of its foreign earnings through coffee exports. Burundi has few natural resources other than fertile agricultural land. Its population of 6.7 million is primarily subsistence-based. Burundi had a gross national product of $800 million and per capita GNP of $120 in 1999.

Burundi AA
The largest grade of Burundi coffee bean. Burundi coffees have a wild, fruity acidity that comes out best in light roasts but they also are valued when roasted dark.

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  1. Pingback: Coffee travelling – Africa (part 2) « U roast 2

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