Coffee Suppliers UK

Glossary of coffee industry terms:- ABSENCE OF DEFECTS (USDA) (Fruit Juice)
Minimum score 18 - maximum 20. The juice should be free of all foreign matter and practically free of seed specks. This is a visual judgement call. ACID (Fruit Juice)
"Acid" means the percent by weight of total acidity, calculated as anhydrous citric acid, in Frozen Concentrated Orange Juice. ACIDITY (Espresso)
A pleasant snap or crispness. Acidity is a desirable characteristic and has nothing to do with the level of acid - the pH - of the coffee. ADDBACK (Fruit Juice)
High Brix concentrate normally 65Âº Brix, which is added back to current production usually to raise or lower ratio or improve colour. AMBIENT JUICE (Fruit Juice)
The juice is separated from the rest of the fruit and concentrated to the required specification by evaporating the water. The concentrate is then pasteurised once and cold packed in an aseptic carton. AMBIENT STORAGE (Ancillary Products)
No refrigeration needed, store in storeroom. ARBITRAGE (Coffee Market)
Trading between markets in order to take advantage of price differentials. AROMA (Tea - Infused Leaf)
Attractive smell denoting quality and flavour BACTERIA (Water & Water Treatments)
There are stringent permissible levels for the various types of bacteria within water and these are easily measured within a laboratory. Most forms of bacteria are harmless in manageable quantities, but not all. Recently there have been incidents where crytosporidium has been found in water. While it is important for you to be aware of these incidents, it is the responsibility of the water providers to ensure it is never present in the mains water. BAGGY (Tea - Liquors)
A taint normally resulting from unlined hessian bags BAKED (Espresso)
A flat bouquet and insipid taste caused by roasting for too long at too low a temperature. BAKEY (Tea - Liquors)
Over fired liquor. BEAR (Coffee Market)
One who believes a market will fall. BISCUITY (Tea - Infused Leaf)
A pleasant aroma often found in well-fired Assams BITTER (Espresso)
A sharp, biting flavour characteristic of dark roasted coffee, not necessarily unpleasant. BLACK (Tea - Dry Leaf Description)
With Orthodox grades a black appearance is desirable preferably with 'Tip'. BLACKISH (Tea - Dry Leaf Description)
This is a satisfactory appearance for CTC and LTP manufacture teas and denotes careful sorting BLOOM (Tea - Dry Leaf Description)
A sign of good manufacture and sorting, revealed in a 'gloss' or 'sheen' on the leaf BODY (Tea - Liquors)
Fullness and strength of liquors BOLD (Tea - Dry Leaf Description)
Particles of leaf too large for the grade classification BOUQUET (Espresso)
The total aromatic profile of a brew, including the fragrance, aroma, nose and aftertaste. BRIGHT (Tea - Infused Leaf)
Light, good colour, usually indicating a bright liquor BRIGHT (Tea - Liquors)
Liquor bright in appearance and fresh and brisk in character BRISK (Tea - Liquors)
The lively, fresh character of a correctly fired tea BRIX (Fruit Juice)
Brix (named after a German scientist Adolf F W Brix) is a quantitative measurement of total soluble solids, chiefly fruit sugars. Brix equals the percent by weight of fruit soluble solids. For example, each 100 pounds of 42Âº Brix concentrate would con BRIX ACID RATIO (Fruit Juice)
Ratio of percent soluble solids to percent acid by weight present in juice. Indicates degree of sweetness or tartness in the juice. BROWN (Tea - Dry Leaf Description)
A brown appearance with CTC and LTP manufacture normally reflects too hard treatment of the leaf or a poor standard of green leaf harvested BULL (Coffee Market)
One who believes a market will rise. BURNT (Tea - Liquors)
Extreme over firing BUTTERY (Espresso)
A buttery, thick sensation that comes from high levels of oily material suspended in the brew. A buttery mouthfeel is often a characteristic of espresso. C.S.C.E. (Coffee Market)
The New York Coffee, Sugar and Cocoa Exchange. Coffee "C" is a part of this umbrella. CARAMELLY (Espresso)
An aroma reminiscent of caramel candy or syrup, created by sugar compounds in the coffee's vapors. CARBON FILTRATION (Water & Water Treatments)
Carbon is an absorbent material and is extremely efficient at removing odours, taint and discoloration from tap water. However, it in no way prevents the build up of hard water scale. CHARACTER (Tea - Liquors)
Attractive taste of good quality teas or a particular taste associated with the area of growth CHARTS (Coffee Market)
A system of forecasting trading futures, based on mathematics, using averages, sell/buy points indicating whether a market is oversold or overbought and various other statistical data. CHESTY (Tea - Dry Leaf Description)
Inferior or unseasoned packing materials cause this taint CHLORINE (Water & Water Treatments)
Chlorine is used by the water providers to prevent bacterial growth in the water between production and consumption. While it is extremely efficient, its presence can cause a poor taste in some beverages. CHOCOLATEY (Espresso)
An aftertaste of unsweetened chocolate or vanilla extract. CHOPPY (Tea - Dry Leaf Description)
Orthodox or Rotorvane manufacture leaf that has been reduced by cutting during sorting CHUNKY (Tea - Dry Leaf Description)
A very large Broken from Orthodox manufacture CLEAN (Tea - Dry Leaf Description)
Leaf that is free from fibre, dust and impurities CLEARING HOUSE (Coffee Market)
The organisation that matches up buy and sell contracts on behalf of the exchanges. Also the clearing house handles the tendering of physicals. The clearing house guarantees performance of contract and charges initial and variation margins to pay for COARSE (Tea - Liquors)
Fibre content COLOUR (Fruit Juice)
The colour of FCOJ is evaluated by comparing the colour of the product with USDA orange juice colour standards. To be classified as Grade A, FCOJ must score from 36-40 on colour. COLOURY (Tea - Liquors)
Useful depth of colour COMMODITY EXCHANGES, FUTURES OR TERMINAL MARKETS (Coffee Market)
A system for exchanging contracts for either delivery or acceptance of non-physical commodities for a defined future date. However contracts are mostly not turned into physical deliveries but usually a purchase is matched by an off-setting sale and vice v COMMON (Tea - Liquors)
Very plain, coarse liquor lacking quality CONCENTRATIONS (Fruit Juice)
Usually frozen products are concentrated 1+3 to 1+5. Ambient products are normally concentrated 1+5 to 1+6. COPPERY (Tea - Infused Leaf)
Bright, copper coloured leaf, showing a well manufactured tea of good quality CORDIALS (Fruit Juice)
These are clear squashes. Any clear squash may have "cordial" substituted for "squash", other than one made from lime juice where "lime juice cordial" must appear. CREAM (Tea - Liquors)
A precipitate obtained after cooling usually denoting quality CREAMERS (Ancillary Products)
For coffee, non-dairy CREPY (Tea - Dry Leaf Description)
A crimped appearance common with the larger grade broken from Orthodox manufacture, such as BOP CRUSH (Fruit Juice)
A ready to drink squash, made from at least 5% fruit juice, with about 5% added sugar. Can also contain additives. CURLY (Tea - Dry Leaf Description)
The leaf appearance of whole leaf grade Orthodox teas such as OP, as opposed to Wiry DARK (Tea - Infused Leaf)
A dark or dull colour usually caused by poor quality leaf or faulty manufacture or firing DOSE (Espresso)
Dose refers to the amount of espresso grounds placed in the portafilter for brewing. DOUBLE WALL CUP (Ancillary Products)
Designed for use without cup holder - protects fingers when hot DRINK (Fruit Juice)
Defined as a soft drink, produced by a method involving the comminution of the entire fruit. Concentrated, it is at least 10% whole fruit with added sugar up to 15% (22.5% for some fruits). Diluted or ready to drink contains at least 2% whole fruit and DRY (Tea - Liquors)
Slight over firing DULL (Tea - Infused Leaf)
Infusion of poor colour, lacking brightness. Can be due to poor manufacture and firing or high moisture content DULL (Tea - Liquors)
Opposite of 'bright' and lacking quality and briskness Early Season (Fruit Juice)
Harvested in the autumn and generally used in the fresh fruit market or in canned single-strength juice, eg. Parson Brown, Hamlin. EARTHY (Tea - Liquors)
A character usually associated with damp storage but sometimes inherent in leaf from certain origins EARTHY (Espresso)
A dirt-like aftertaste caused when coffee beans are stored on the ground after harvesting. The beans absorb organic material from the ground. ENVELOPE TEA BAGS (Ancillary Products)
Tea bags with string and tags packaged in paper envelope EPS CUP (Ancillary Products)
Expanded polystyrene cup (white - thick walled) which protects fingers when hot ESSENCE (Fruit Juice)
Flavour components found in orange juice which impart the distinctive orange flavour. These flavour components are volatile and are evaporated from fresh juice during the concentration process. EVEN (Tea - Dry Leaf Description)
True to the grade and consisting of leaf particles of similar size EVEN (Tea - Infused Leaf)
Leaf particles of similar colour FCOJ (Fruit Juice)
Frozen Concentrated Orange Juice. To be called FCOJ, the concentrate must be prepared by removing water from juice of mature oranges, and must be frozen. The reconstituted juice must taste like juice from a freshly squeezed mature orange at the peak of FINES FILTRATION (Water & Water Treatments)
This is the physical filtration of water to remove matter that is larger than a required size. Fines filtration can be effective at removing bacteria and the material used can be impregnated with carbon to remove taste and odours. This form of filtratation can not prevent hard water scale. FIXING (Coffee Market)
Procedure whereby physical coffee is sold for a specified forward date but on a PTBF (price to be fixed) basis. The price is "fixed" at any time prior to delivery, usually in conjunction with a hedge on the futures market. FLAKEY (Tea - Dry Leaf Description)
Flat, open and often light in texture FLASK (Ancillary Products)
Standard 3 pint glass container used for Pour and Service Machines (sometimes called a decanter) FLAT (Tea - Liquors)
Lacking in freshness and briskness, usually due to age FLAT (Espresso)
A loss of aromatic compounds, caused by the staling process or by holding the coffee over heat too long after brewing. FLAVOUR (Tea - Liquors)
A most desirable extension of 'character' caused by slow growth at high elevation and comparatively rare FLAVOUR (USDA) (Fruit Juice)
Minimum score 36 - maximum 40. The FCOJ flavour must be typical of freshly squeezed orange juice with no 'off' flavours. This is also a judgement call in tasting orange juice. FLORAL (Espresso)
Subtle hints of fragrant flowers such as jasmine, found in the fragrance of freshly roasted and ground beans. FORWARD MARKET/FORWARD CONTRACTS (Coffee Market)
Trading in physical commodities for delivery/receiving at a future date. FRUITY (Espresso)
A sweet fruity cup aroma reminiscent of berries or citrus fruit. FRUITY (Tea - Liquors)
An over ripe taste caused by over fermentation or bacterial infection or possibly contamination FULL (Tea - Liquors)
A good combination of colour and body FUNDAMENTALS (Coffee Market)
Relevant information that will affect a market, such as consumption, crop statistics, weather etc. FUNDS (Coffee Market)
Institutional investors using commodities as an alternative to equities. GONE OFF (Tea - Liquors)
A flat or old tea. Often denotes a high moisture content GRAINY (Tea - Dry Leaf Description)
Describes well made CTC or LTP primary fannings and dust grades that are free from powder GRASSY (Espresso)
A grass or alfalfa-like taste and aroma. GREEN (Tea - Infused Leaf)
Greenish particles from underfermented leaf. Liquors often light and raw GREEN (Tea - Liquors)
Raw, immature character usually caused by underfermentation GREY (Tea - Dry Leaf Description)
Caused by too much abrasion during sorting GRIND (Espresso)
The coarseness or fineness of the grind will affect the amount of resistance the water encounters as it travels though the portafilter (the espresso filterbasket). HARSH (Tea - Liquors)
An unattractive astringent taste caused by underwithered leaf or high firing HEAT RETAINING CUP (Ancillary Products)
Same as EPS cup HEAVY (Tea - Liquors)
A thick, strong and coloury liquor with limited briskness HEDGE (Coffee Market)
Trading futures contracts against contracts for physical commodities in order to fix a price and thus ensuring against market fluctuations. HIDY (Espresso)
A leather-like odour caused when too much heat is applied during the drying process and the beans' fats break down. HIGH FIRED (Tea - Liquors)
Over fired, but not burnt JOBBERS (Coffee Market)
Speculators who sell and buy or buy and sell, continuously in an attempt to make small but regular profits out of a market moving either up or down. JUICE (Fruit Juice)
Fruit juice by law must be pure fruit juice, made from 100% flesh - no pith or peel - from either fresh or concentrated juice. No preservatives or colour are allowed. Only a certain amount of added sugar is allowed and this must be included in a list Late Season (Ancillary Products)
The varieties harvested in spring are shipped as fresh fruit and processed into canned single strength juice, chilled juice and frozen concentrate, eg Valencia. LEAFY (Tea - Dry Leaf Description)
Usually Orthodox manufacture leaf tending to be large for the classification LIFFE (Coffee Market)
London International Financial Futures Exchange. LIGHT (Tea - Dry Leaf Description)
Particles light in weight and of poor density, sometimes flakey LIGHT (Tea - Liquors)
Lacking colour and body LIQUIDATE (Coffee Market)
A position is liquidated when a trader who is "long" sells an equivalent contract or a trader who is "short" buys an equivalent contract. LOCALS (Coffee Market)
Exchange members who trade on their own account. LONG (Coffee Market)
(Buyer) Holding contracts for acceptance of a commodity at a future date. (See short) LONG LIFE (Ancillary Products)
UHT LOT (Coffee Market)
Commodity markets trade in units called "lots" in London a "lot" of coffee is 5 tonnes Robusta. In New York a "lot" is 37,500 Ibs Arabica equal to approximately 250 bags. MAGNETIC/ELECTRIC DEVICES (Water & Water Treatments)
The principle of these devices is to change the polarity of the chemical structure of calcium magnesium so that when water is heated or cooled and the hardness precipitates, it does not form a solid mass but a manageable paste. For best effects these devices require a fast and consistent flow rate and the treated water should be used immediately. MAKE (Tea - Dry Leaf Description)
Well made (or not) and true to the grade MARGINS (Coffee Market)
A percentage of the contract value deposited with a broker to offset some of the risk in the event of a trader's position resulting in a loss. Margins continue to be called when a traders position deteriorates as a market goes against him. Brokers likewise must deposit margins with the clearing house daily. MATURE (Tea - Liquors)
Mature but not bitter or flat MELLOW (Espresso)
A mild or delicate flavour derived from the presence of high levels of sweet-tasting compounds. METALLIC (Tea - Liquors)
Harsh character Mid Season (Fruit Juice)
Oranges ripening in winter are shipped as fresh fruit and processed for canned single strength juice, chilled juice and frozen concentrate, eg. Pineapple, Homosassa, Temple, King, Shamouti/Jaffa. MIXED (Tea - Liquors)
Leaf particles of varying colour MUDDY (Tea - Liquors)
A dull opaque liquor MUSHY (Tea - Dry Leaf Description)
A tea that has been packed or stored with a high moisture content MUSTY (Espresso)
A mouldy odour caused when beans are exposed to mould spores during the drying process. N.Y.C (Coffee Market)
New York "C" market for trading in Arabica coffee futures. NEAT (Tea - Dry Leaf Description)
A well-sized grade of good 'make' NECTAR (Fruit Juice)
Made from at least 50% fruit juice for apple and citrus fruits (less for many other fruit nectars). Up to 20% added sugar. NON-DAIRY (Ancillary Products)
A milk/cream equivalent, made only partially from dairy products, e.g. skimmed milk and non-milk fat NOSE (Tea - Dry Leaf Description)
Smell of the Dry Leaf NUTTY (Espresso)
An aroma similar to roasted nuts in the vapours released after coffee is swallowed. OPEN POSITION (Coffee Market)
Relating to a traders position whether "long or short" of a market. Open position of the whole market is quoted by the exchanges. OPTION (Coffee Market)
A system whereby the buyer pays for the right to decide whether or not to take up a contract prior to date of termination. Buyer of "put" or "call" has the right, not the obligation to sell or buy a futures contract at the strike price. Seller of opt ORIGINS (Coffee Market)
The countries in which the commodity is grown or produced. PERMANENT HARDNESS (Water & Water Treatments)
Hardness in water that does not cause scale is known as permanent hardness. This is mainly made up of calcium and magnesium salts. These mineral salts remain dissolved in water and are considered to have a small nutritional benefit. PHOSPHATE DOSING (Water & Water Treatments)
Sili-phosphates or poly-phosphates are dosed into water to prevent calcium and magnesium bonding together to form scale. This treatment is highly effective in long runs of pipework. However, when water is heated to over 75Â°C the phosphate generally dissipates. There is also a European limit on the maximum dose of phosphate used in drinking water of 12 parts per million. Care should be taken that phosphate devices limit the amount of phosphate dosed. PLAIN (Tea - Liquors)
A liquor lacking in quality POINT (Tea - Liquors)
Similar to briskness. A lively freshness PORTION CONTROL (Ancillary Products)
Carefully measured amount for each cup PORTION POTS (Ancillary Products)
Jiggers, minipots, pots, portions POWDERY (Tea - Dry Leaf Description)
Undesirable fine, light dust PULP (Fruit Juice)
The juice sac contained in the orange. Pulp is removed from fresh juice by finishers prior to concentration. Some pulp that has been stabilised and frozen is then added back to the concentrate to give it the appearance of freshly squeezed juice. The PUMP-POT (Ancillary Products)
Insulated container for tea or coffee that dispenses liquid by pumping lever or insert in lid PUNGENT (Tea - Liquors)
Astringent with a good combination of briskness, brightness and strength QUALITY (Tea - Liquors)
Refers to 'cup quality' and is a combination of the most desirable liquoring properties RAGGED (Tea - Dry Leaf Description)
An uneven badly manufactured and graded tea RANCID (Espresso)
A highly unpleasant taste caused by chemical changes when beans are exposed to moisture and oxygen during the staling process. RASPING (Tea - Liquors)
A very coarse and harsh liquor RAW (Tea - Liquors)
Bitter and immature character similar to 'green' REFRACTOMETER (Fruit Juice)
A device that, by defracting light, indicates the level of sugar in the solution. This is measured in terms of degrees Brix. REVERSE OSMOSIS (Water & Water Treatments)
The principle of RO is to force water against a semi-permeable membrane that only allows water to pass through. The membrane prevents any dissolved solid from passing through. RO units require a pre-softened supply to prevent "clogging" of the membrane and the system can be expensive to maintain. RO units are most commonly found in laboratories. Larger systems can be found to treat de-salinate water around the world where there may be a water shortage. RIOY (Espresso)
An iodine-like flavour caused by continued enzymatic activity when fruit partially dries on the coffee tree before being harvested. RUBBERY (Espresso)
A taste like burnt-rubber, caused by continued enzymatic activity when fruit partially dries on the coffee tree before being harvested. SACHET (Ancillary Products)
Square or rectangular paper or cellophane wrapped product e.g. sugar, creamer etc. SCORCHED (Espresso)
A smoky, burnt flavour and odour caused when beans are roasted too quickly at too high a temperature, which chars the beans' surface. SHAMOUTI/JAFFA (Fruit Juice)
Imported from Israel (derived from the old port of Jaffa), this fruit is round to slightly oblong and large, with six to nine seeds. The peel is orange-red and there is an abundance of deep orange-coloured juice. SHARP (Espresso)
An astringent taste derived from the presence of salty-tasting compounds in the coffee. SHORT (Coffee Market)
(Seller) Holding contracts to deliver a commodity at a future date. (See long) SMOKEY (Tea - Liquors)
A taint of smoke usually caused by faulty firing equipment SMOOTH (Espresso)
The mouthfeel of a coffee with low levels of oily materials suspended in the brew. SOFT (Tea - Liquors)
Lacking briskness SOFTS (Coffee Market)
Term referring to commodities such as Coffee, Cocoa, Sugar, Cotton and Orange juice. SOURY (Espresso)
A piercing, sour, sensation on the tongue, caused by the presence of sour-tasting compounds. SPECS (Coffee Market)
(Speculators) Traders who use the market for speculative gain (not always successfully) rather than hedging. Specs help to give a market liquidity. SPICY (Espresso)
An aftertaste with hints of cinnamon or clove. SPOT (Coffee Market)
On the spot refers to a physical commodity available for immediate delivery. SPOT MONTH (Coffee Market)
The first tradable month quoted on a futures market. SPREAD (Coffee Market)
A mixture of physical and futures trades, on a trader's book. SQUASH (Fruit Juice)
Defined as a soft drink containing fruit juice - not being a comminuted citrus drink - intended for consumption after dilution. Concentrated fruit crush, containing undiluted at least 25% fruit and 22.5% minimum added sugar. Once water is added, these SQUAT CUP (Ancillary Products)
Usually standard 7oz but shorter than vending cup STALE (Espresso)
An unpleasant taste caused by oxygen and moisture penetrating the beans. STALK & FIBRE (Tea - Dry Leaf Description)
Formed from stem of the green leaf. Should be minimal in primary grades, but a larger proportion unavoidable in secondaries STEWED (Tea - Liquors)
Unattractive character caused by faulty firing STICK (Ancillary Products)
Long rectangular paper wrapped product e.g. sugar, creamer etc. STIRRERS (Ancillary Products)
Thin polystyrene stick used for stirring coffee or tea (sometimes called stir-stick) STOP LOSS (Coffee Market)
A pre-determined price below a purchase price (or above a sold price) whereupon a position is automatically liquidated rather than risk further losses. STRADDLE (Coffee Market)
Buying one month and selling another. STRENGTH (Tea - Liquors)
Substance in cup STRING AND TAG TEA BAGS (Ancillary Products)
Tea bags attached with string to a tag, for removal from cup SWEETLY SPICY (Espresso)
A fragrance in roasted ground beans reminiscent of aromatic spices such as cardamom. TAINTED (Tea - Liquors)
A contamination causing a 'foreign' character in the liquor such as fruit, oil etc. TALL CUP (Ancillary Products)
Taller cup than standard vending cup TAMP (Espresso)
Tamping means compacting the coffee grounds into the portafilter. TARRY (Espresso)
An unpleasant burnt taste caused by holding the coffee at too high a temperature after brewing. TARRY (Tea - Dry Leaf Description)
A smoky aroma TEMPERATURE (Espresso)
The temperature of the brewing water depends on the brewing method, but varies between 92 - 98ÂºC. TEMPORARY HARDNESS (Water & Water Treatments)
Temporary hardness is commonly known as scale and it is often blamed for up to 70% of beverage machine failures. Scale will form if water containing temp Hd is either boiled or frozen. During these processes the chemical nature of the water changes causing the calcium and Mg ions to come together and form a solid, which then forms onto surfaces such as valves and elements. TENDERING (Coffee Market)
When a physical commodity is "tendered" or delivered onto a futures market. This occurs when an open contract has not been closed by the time the quoted month has terminated, or during the delivery period. THIN (Tea - Liquors)
An insipid, light liquor lacking strength, colour and body TIP (Tea - Dry Leaf Description)
The leaf bud. A sign of fine plucking and apparent in the top grades of Orthodox manufacture TIPPED (Espresso)
A cereal-like taste caused by applying heat too quickly during roasting. This chars the beans' tips. TOTAL WATER HARDNESS (Water & Water Treatments)
The total hardness of water is made up of p

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