Glossary
There are many terms and expressions in the coffee and tea world that may be difficult to understand to the novice. We have compiled a list of the most commonly used terms for you. Click a letter below....
Terms begining with 'S'
Siphon method
A method that uses less finely ground beans. Water is put in coffee and left to drip. As the water is less hot (than the espresso method), it goes more slowly through the grounds and results in a milder taste.
Soft bean
Describes coffee grown at relatively low altitudes (under 4,000 feet). Beans grown at lower altitudes mature more quickly and produce a lighter, more porous bean.
Solo
A single shot of espresso.
Sour
Related to over-acidity; a sharp, biting flavor, often from under-ripe beans.
Short Black (Australian)
A single shot of espresso. The shorter and more concentrated it is the more delicious and the less caffeine. Shortest and sweetest is a ristretto.
Skinny Harmless
A decaf, non-fat latte.
Spicy
An aromatic and taste perception reminiscent of spices.
Stale
Coffee that has been exposed to oxygen for too long. It becomes flat and has a cardboard taste.
Sulawesi
Straight coffee from Sulawesi (formerly Celebes), an Indonesian island. Toraja is the best Sulawesi coffee, greatly resembling the Sumatran coffees, except for a tendency to be slightly more acidic and with less body.
Sumatra
The straight coffee from the island of Sumatra, Indonesia. Mandheling, Lintong, and Ankola are the best Sumatran coffees and among the worldÕs finest. They display full body, rich flavor, and low acidity.
Sweet
Smooth and palatable coffee and free of any harshness.
Scented tea
reen semi-fermented or black teas that have been flavoured by the additions of flowers, flower petals, fruits spices or natural oils. Examples of these are Jasmine Tea, Rose Puchong, Orange Tea, Cinnamon Tea or Earl Grey.
Semi-fermented tea
Tea that has been partially fermented before being fired or dried. This tea has the qualities and appearance halfway between a green and black tea.
Sencha
The most popular variety of green tea in Japan.
Sibsagar
A tea growing district in Assam, North India.
Single Estate tea
A blend of teas from one particular estate or garden.
Smoky tea
Black tea from China or Formosa that has been smoked over a wood fire such as in the case of Lapsang Souchong.
Soft
The opposite of briskness. Tea lacking any 'live' characteristics and is caused by inefficient fermentation and/or drying.
Souchong
A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves were allowed to develop to a large size.
Speciality tea
A blend of teas that takes its name from the area in which it is grown; a blend of teas blended for a particular person or event, or a blend of teas for a particular time of day.
Sibsagar
A tea growing district in Assam, North India.
Spring Teas
Formosa teas picked in the April-May season.
Stalk and Fibber
Bits of tea bush other than the leaf which should be minimal in superior grades but are unavoidable in lower-grade teas.
Stewed
A soft liquor with undesirable taste that lacks point. Caused by faulty firing, or drying, at low temperatures and often with insufficient airflow through the oven during tea manufacture or making.
Strength
Substance in cup
Snmatra
A tea producing island of Indonesia.
Summer Teas
Formosa teas picked in the June-September season.
Szechwan
A non-smoky black tea from China, with narrow leaves and flowery fragrance. Also a tea growing province in China.
Shot in the Dark
Coffee, usually black, with a double shot of espresso added.