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 a
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.
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
