Craft of Cupping - Roast Magazine

Why ANOTheR
CUPPING GlOssARy?
Mainly because we have more
novice roasters in this country
than ever before, and many have
limited cupping experience. It is
likely that most are accustomed to
using abbreviated glossaries with
only the most basic terms. The
assessments made at a cupping
session are usually documented
by a written record on a cupping
form. If that record is going to
serve a useful purpose when
called upon in the future, it needs
to be concise and clear to anyone
familiar with the language. This
is not to say that one needs the
Oxford International Dictionary
to cup, but even the best of us
get stumped now and then for
just the right word to express a
thought.
These descriptions are
not made up by me, but are a
compilation of many glossaries
that I have collected over 30
years. It is not to be considered
definitive or end-all. Glossaries
are just aids for clarity of thought
and notation, both of which are
germane to the cupping process.
In the past, only seasoned
professionals were responsible
for buying green coffee for large
regional and national roasting
companies. These people came
up through the ranks and
learned the language of coffee
quality over a number of years.
Today many small neighborhood
micro-roasteries are owned by
young entrepreneurs who have
entered the business with little or
no coffee trade experience other
than ordering a Frappuccino at
Starbucks. I hope this glossary
will help those who have reached
a plateau and wish to hone their
cupping skills in order to describe
the “specialty” in specialty coffee.
–Robert Barker
A
Ac e r B i c A taste fault in brewed
coffee that leaves an acrid and sour
taste. The result of leaving brewed
coffee on heat.
AciDiTy A pleasing piquant or
tangy quality characteristic of highgrown
coffees. Acidity is a perceived
taste quality—it is not a measure
of pH, nor does it have anything
to do with stomach irritation.
Acidity may be high, medium,
low or lacking altogether. High
acidity gives a fresh, clean quality to
brewed coffee. Low acidity coffees
are often described as dull or flat.
Ac iD y A pleasant and sweet
liveliness in the brew. Acidy toward
sweet is called nippy, while acidy
toward sour is termed piquant.
Ac r i D A taste sensation related
to soury. An irritating and piercing
taste associated with harsh, bitter
and pungent sensations. Typified
by some Rio coffees from Brazil.
Sometimes found in over-roasted
coffees.
AF T e r TA s T e Your mind’s second
opinion and lingering memory.
The nose and taste sensation after
swallowing. See nose and finish.
Al k A l i n e A secondary taste
sensation related to pungent. It can
be a displeasing bitterness in darkroast
coffees.
Ar o m A The odor of the prepared
coffee beverage. It may be lacking,
faint, delicate, moderate, strong or
fragrant (also called aromatic). It
may be pleasing or not, and it is not
always a good indication of taste.
Prominent scents are nutty, herbal,
berry-like and citrus-like.
As h y Reminds one of a fireplace
after the fire is out. Within certain
limits, a positive characteristic in
dark roasts.
As T r i n g e n T A pronounced
and irritatingly bitter and salty
taste sensation characterized by
puckering. Most often noted in
aftertaste. As in the taste of alum or
as noted in some over-steeped teas.
B
BA g g y An off-taste or smell
similar to that of burlap bags. Either
a storage problem or biological in
nature. Similar to corky as it relates
to some wines.
BA k e D A taste and odor
description given to coffee roasted
too slowly at too low a temperature.
Caused by under-development
of the bean during roasting due
to insufficient rate of heat input.
Results in an insipid taste and a flat
bouquet. See underdeveloped.
BA l A n c e D Denoting a pleasing
combination of two or more
primary taste sensations.
Containing all the basic
characteristics to the right extent
and aesthetically pleasing. See
round.
Be r r y i s h A scent or flavor
reminiscent of blackberry,
boysenberry, etc.
BiTing Very pronounced or
intense. Generally associated with
acidity, sourness or bitterness.
Bi T T e r A harsh, unpleasant
taste detected on the back of the
tongue. All coffees have a slight
bitterness that is characteristic of
the roasting process and is not
always considered undesirable.
Moderate bitterness can be
balanced by sweetness. As a defect,
it is usually associated with a green
coffee defect, over-roasting or overextraction
of the brewed coffee.
Sometimes associated with overly
acidic coffees.
Bl A n D A somewhat disappointing
flavor resulting from an unfortunate
balance of saltiness and sweetness.
Bland toward sweet=soft. Bland
toward salty=neutral. Common in
low-grown coffees.
Bo D y The impression of viscosity
in the mouth. Mouthfeel of the
coffee as related to the strength and
chemistry of the brew. Some coffees
have more or less oily constituents
released into the brew. Body may
be described as watery, thin, slight,
light, medium, full or heavy.
Extremely heavy-bodied coffees
may be referred to as thick, buttery,
chewy or creamy. Body cannot be
assessed in weakly brewed coffee.
Not a measure of actual viscosity.
Bo u q u e T Usually a reference to
an overall aroma impression of
brewed coffee. The total aromatic
profile of the initial fragrance of the
dry ground coffee plus the aroma
of the brewed coffee and the nose
impression when drinking. See
aftertaste and finish.
Br A c k i s h A salty or alkaline
taste fault found in the coffee or
in the water used in the brewing.
Also occurs when excessive heat is
applied after brewing. Distastefully
bitter and salty.
Br i c k y The smell of clay bricks or
concrete.
Br i n y A saline taste fault
associated with brewed coffee held
on heat too long. See salty and
brackish.
Br i s k/Br i g h T Qualitative terms
for acidity.
Bu r n T A bitter, smoky or tarry
flavor characteristic common
in dark-roasted coffees. Can be
accompanied by fishy, rubbery, ashy
or charred.
Bu T T e r y A full and rich flavor
with an oily body or texture.
Commonly used to describe
espresso-style beverages. See Body.
C
cA r A m e l ly The smell or taste of
sweet caramels without any trace of
burntness.
cA r A m e l i z e D Burnt-like flavor, as
in caramelized sugar. A desirable
taste note if complemented with a
strong coffee flavor. A loss in coffee
flavor enhances the caramelized
flavor.
cA r D B o A r D y The taste or smell of
wet cardboard. See papery.
cA r B o n y An excessive aftertaste
sensation present in some dark
roasted coffees. See burnt.
cA u s T i c A taste sensation related
to harsh. A sour taste that increases
as the brew cools.
ce D A r i s h An aroma scent
reminiscent of cedar. A positive woody
taste.
ce r e A l The aroma or taste of malt
or bread. See malty and toasty. A clean
fresh grain smell.
ch e m i cA l A taste or aroma
suggesting a phenolic or hydrocarbon
presence. See medicinal. It may be
inherent in the coffee or the result of
contamination.
ch o c o l AT y A positive taste or aroma
reminiscent of unsweetened chocolate
and/or vanilla. An aftertaste common
in Yemen Mochas and Ethiopian
Harrars. A common dark roast
characteristic.
ci n n A m o n An underlying spice
accent sometimes detected in the
aroma or a flavor nuance in light
roasts. Also a term describing a light
roast.
ci T r u s y A scent or flavor note of
citrus prominent in some East African
coffees.
cl e A n Opposite of dirty. The term
“clean cup” refers to a coffee free of
taints or faults. Does not necessarily
imply clarity of flavor impression.
Washed coffees often taste “cleaner”
than natural-processed coffees.
Synonymous with clarity in taste.
co c o A A sweetish chocolate smell of
completely stale roasted coffee.
Not to be confused with chocolaty.
co m P l e x iT y Balance and intensity
in flavor. The impression of a wellblended
coffee. An interesting mix of
flavors, undertones and aftertastes.
Opposite of dull or one-dimensional.
A hallmark of specialty coffee.
cr e A m y A measure of body
somewhat less than buttery.
cr e o s o T y A taste sensation related
to pungent. A bitter, burnt vegetal
taste found in the aftertaste of some
dark-roasted coffees. Similar to tarry.
36 roast September | October 2004 37
D
De e P Implying depth and intensity.
See complexity.
De l i cAT e Pleasing to taste or smell.
A sensation that is mild, subtle and
sometimes fleeting. See mellow. Some
cuppers use the term gentle.
Di r T y An undesirable, unclean smell
or taste. Can imply a defect such as
sourness, earthiness or mustiness.
Something foul or foreign in the taste.
Dr y-P r o c e s s e D Coffees harvested
and dried in cherry. Also called
natural-processed coffee. Coffee
processing can determine the
presence and strength of certain
aromas and tastes prominent in the
brew. Knowing whether a coffee is
washed or dry-processed will suggest
different expectations in several major
characteristics. Dry-processed coffees
are expected to have more strength,
less acidity and heavier body than
their washed counterparts. There are
several processes between the fully
washed process and the traditional
dry process. You may see terms such
as semi-washed or pulped natural.
Knowing the process is helpful in
making a quality assessment. See
washed process and natural.
Du l l Lack of character. Opposite
of round. May be flat or notably
unimpressive. Indicates coffee that
has lost its original or usual zest and
character. Gives the impression of
roundness but at the same time lacks
character.
FRee INFO #147 FRee INFO #123
E
eD g y A taste flaw bordering on hard.
See sharp.
eA r T h y A complex mustiness found
in certain dry-processed, low-acid
coffees. Often considered a taint in
washed coffees. The smell of freshly
turned soil. See potatoey, dirty, groundy.
F
FA u n A Wet dog, animal-like smell.
See Hidy.
Fe r m e n T e D A sour or acrid
vinegar taste or smell. Obvious and
unpleasant. The most common
processing error following harvesting.
Fi n e c u P An ambiguous term best
defined by the user. A coffee with
apparently acceptable taste qualities.
Commonly used as a grade descriptor
from certain origins. Also “Good clean
cup,” “Fair average cup.”
Finish The lingering taste on the
tongue. An aftertaste that can be
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