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
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 42º 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.
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