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You are here: Home / Coffee Brewing Methods / Defining A Few Cupping Terms

Defining A Few Cupping Terms

February 6, 2013 by admin

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coffee cupping 2

Cupping is serious business in the coffee world. Coffee professionals do this with new crops after they’ve been washed and harvested to determine which lots they want to buy, and often coffee roasters will offer cuppings to their customers in order to get feedback on their offerings and to allow patrons to try new brews. One thing about cupping – it’s not absent of terminology that sometimes will leave you going “Huh? There’s wine in my coffee??” Here’s some explanations of flavor note terms to help you next time you’re comparing coffees, or doing a cupping of your own!

Acidy 

nippy-piquant

Bitter

slight-harsh

Bland

soft-neutral

Fruity

soury-fermented

Harsh

caustic-medicinal

Mellow

delicate-mild

Pungent

creosoty-phenolic

Salty

briny-brackish

Sharp

astringent-rough

Soury

acrid-hard

Sweet

acidy-mellow

Winey

tangy-tart

 

Filed Under: Coffee Brewing Methods Tagged With: coffee profiles, coffee tastes, coffee terminology, cupping

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