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The Complete Idiot's Guide to Starting And Running A Coffeebar by Susan Gilbert, W. Eric Martin, Linda Formichelli

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Appendix A
Glossary
acidity The usually pleasant bitterness of coffee that’s characterized by a feeling of dryness at the back and edges of the mouth; one of the three characteristics used to describe a coffee’s flavor.
adjusting collar The part of the grinder that the operator rotates to increase or decrease the fineness of ground coffee.
aftertaste The flavor, or bouquet, that remains in the mouth after swallowing coffee.
airpot An insulated thermal coffee pot with a built-in pumping mechanism; also known as a “thermal carafe.”
Arabica One of the two major types of coffee; typically grown at high elevations and known for creating better-tasting coffee than Robusta coffee beans.
aroma The smell of fresh brewed coffee; one of the three characteristics ...

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