Here are the definitions for the letter "f"

<< Page: 1 | 2 | 3 >>

Finquero

A proprietor of a finca.

flat

An odor taint in the coffee bean or brew meaning that limited range of gases and vapors is present in almost imperceptible strength. Due to aromatic compounds leaving the beans as part of the staling process after roasting or the holding process after brewing.

Flat bean

A larger bean without the curly characteristic generally void of acid.

Flavor

In cupping, or sensory evaluation of coffee, what distinguishes the sensory experience of coffee once its acidity, body, and aroma have been described.

flavor

Flavor is the most ambiguous term of all. Acidity has something to do with flavor, and so do body and aroma. Some coffees simply have a fuller, richer flavor than others, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else. One can also speak of a distinctively flavored coffee, a coffee whose flavor characteristics stand out. Of the three coffees I suggest that you sample, the Yemen Mocha is probably the most distinctive, the Mexican the least distinctive, and the Sumatran the richest. The following are some terms and categories often used to evaluate flavor. Some are obvious, many overlap, but all are useful.

flavor defects

Harshness and sourness are two of the most widely used negative epithets. Harshly flavored coffees are unpleasantly bitter, sharp, or irritating. Terms like grassy, hidey, barnyard fermented, musty, and Rioy (medicinal) describe even more dramatically undesirable flavor characteristics. All of these characteristics derive from careless processing. Presumably the coffees you taste will be superior, hence free from such defects.

Flavored Coffees

Coffees that in their roasted, whole-bean form have been mixed with flavoring agents.

Flip Drip

a device which water is heated on the bottom of the brewer, when boiling, the device is flipped over and the water drips down through the coffee which was loaded in the middle of the brewer.

Flip-Drip, Neapolitan Macchinetta, Macch

A style of drip method brewer in which the ground coffee is secured in a two-sided strainer at the waist of the pot between two closed compartments. The brewing water is heated in one compartment, then the pot is flipped over, and the hot water drips through the coffee into the opposite compartment.

Fluid Bed Roaster

a roaster which cooks the bean by holding them up with a blast of hot air.

Fluid Bed Roaster, Fluidized Bed Roaster

A roasting apparatus that works much like a giant popcorn popper, utilizing a column of forced hot air to simultaneously agitate and roast green coffee beans. These devices are sometimes called Sivitz Roasters, after their popularizer and first American manufacturer, inventor Michael Sivitz.

FOB

Free on board. The seller agrees to place the product safely on board the carrier designated by the purchaser. Generally describes the time title is transferred.

foreign

A term that generally covers a number of imperfect flavors coming from contamination, for example, rubbery or moldy.

Forwarder

An agent who takes charge of a coffee shipment for interior clients and directs transportation.

foul

A rank, strong, fermented flavor or any other strong, unpleasant defective flavor, such as hidey or oniony.