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Coffee Glossary, I



Click any letter below to view a list of coffee terms and definitions.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


In Parchment Parchment Coffee. Describes wet-processed coffee shipped with the dried parchment skin still adhering to the bean. The parchment is removed prior to roasting, a step called milling.
India India coffee is grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing nuance; at worst it is bland. Mysore is a market name for certain high-quality wet-processed India coffees. Coffees from the Shevaroys and Nilgiris districts generally tend to display more acidity than coffees from other south India regions. Also see Monsooned Coffee.
Indonesia Indonesia coffees are usually marketed under the name of the island of origin; see Sumatra, Sulawesi, Java, Timor. At best, most are distinguished by full body, rich flavor, and a low-toned, vibrant acidity. At worst, many display unpleasant hard or musty defects. Others display an earthiness which many coffee lovers enjoy and others deplore.
Ismaili Market name for a respected coffee from central Yemen. Also describes a traditional botantical variety of Yemen coffee with round, pea-like beans and superior cup quality.
Italian Roast A roast of coffee considerably darker than the traditional American norm. Usually dark brown in color and rich and bittersweet in flavor, but may range in color to almost black and in flavor to nearly burned.
India Mysore Mysore is a market name for certain high-quality wet-processed India coffees grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing nuance; at worst it is bland.
In Parchment Describes wet-processed coffee shipped with the dried parchment skin still adhering to the bean. The parchment is removed prior to roasting, a step called milling.



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