The Book "How to taste coffee" 3

sh

shore up /ʃɔːr ʌp/

Explanation: to support or strengthen something.

Synonyms: reinforce, strengthen, bolster.

Russian: укреплять, поддерживать.

Context: figuratively, to strengthen an argument, system, or skill.

suspend /səˈspend/

Explanation: to temporarily stop an activity or process.

Synonyms: pause, halt, postpone.

Russian: приостанавливать, временно прекращать.

Context: describes a temporary interruption of a process.

uncoil /ʌnˈkɔɪl/

Explanation: to unwind or straighten something twisted into a coil.

Synonyms: unwind, untwist, straighten.

Russian: раскручивать, разматывать.

Context: figuratively, sensations or aromas may seem to unfold gradually.

denser /ˈdensər/

Explanation: having more material or mass in a given space.

Synonyms: more compact, thicker, more concentrated.

Russian: более плотный, более густой.

Context: describes compact coffee grounds or a fuller-feeling liquid.

tease /tiːz/

Explanation: to provoke playfully or gently draw something out.

Synonyms: coax, provoke, draw out.

Russian: дразнить, осторожно извлекать.

Context: depending on the passage, may describe bringing out a subtle flavor or aroma.

vast /væst/

Explanation: extremely large in size, amount, or range.

Synonyms: enormous, immense, extensive.

Russian: огромный, обширный, необъятный.

Context: describes the wide range of flavors and aromas found in coffee.

indeed /ɪnˈdiːd/

Explanation: used to emphasize or confirm that something is true.

Synonyms: certainly, truly, actually.

Russian: действительно, в самом деле.

Context: emphasizes an observation about coffee or sensory perception.

sheer /ʃɪr/

Explanation: used to emphasize the extreme degree or size of something.

Synonyms: absolute, utter, complete.

Russian: абсолютный, настоящий, огромный.

Context: emphasizes the __ variety or intensity of sensory experiences.

boil down /bɔɪl daʊn/

Explanation: to reduce something to its essential points.

Synonyms: simplify, reduce, distill.

Russian: сводить к сути, сводиться к главному.

Context: reducing a complex explanation of tasting to a few fundamental principles.

comprehensive /ˌkɑːmprɪˈhensɪv/

Explanation: including all or nearly all important details.

Synonyms: thorough, complete, extensive.

Russian: всесторонний, исчерпывающий.

Context: a _ coffee evaluation considers aroma, flavor, acidity, sweetness, body, and aftertaste.

desirable /dɪˈzaɪrəbəl/

Explanation: worth having or wanting because it is considered good.

Synonyms: appealing, favorable, preferable.

Russian: желательный, привлекательный, предпочтительный.

Context: describes qualities appreciated in coffee, such as sweetness and balanced acidity.

ripe /raɪp/

Explanation: fully developed and ready to be picked or eaten.

Synonyms: mature, developed, ready.

Russian: спелый, зрелый.

Context: mature coffee cherries are harvested at the appropriate stage of maturity.

immature /ˌɪməˈtʃʊr/

Explanation: not fully grown or developed.

Synonyms: unripe, underdeveloped, unfinished.

Russian: незрелый, неспелый.

Context: unripe coffee cherries may contribute undesirable grassy or astringent notes.

bold /boʊld/

Explanation: strong, intense, or easily noticeable; also, confident and daring.

Synonyms: strong, pronounced, daring.

Russian: яркий, насыщенный, выразительный; смелый.

Context: describes a pronounced coffee flavor or aroma; it does not necessarily mean bitter.

shine, shone/ʃaɪn, ʃɒn/

Explanation: to emit or reflect light; figuratively, to stand out.

Synonyms: glow, gleam, stand out.

Russian: сиять, блестеть, выделяться.

Context: a particular flavor or aroma may stand out clearly in a cup.

capable /ˈkeɪpəbəl/

Explanation: having the ability or skills needed to do something.

Synonyms: able, competent, skilled.

Russian: способный, компетентный.

Context: describes someone able to recognize and distinguish subtle aromas and flavors.

obliterate /əˈblɪtəreɪt/

Explanation: to destroy, erase, or completely obscure something.

Synonyms: erase, destroy, overwhelm.

Russian: уничтожать, стирать, полностью заглушать.

Context: a strong flavor can mask delicate coffee notes and make them difficult to detect.

acrid /ˈækrɪd/

Explanation: having a harsh, irritating smell or taste.

Synonyms: pungent, harsh, sharp.

Russian: едкий, резкий, раздражающий.

Context: describes unpleasant burnt or irritating odors associated with some coffees.

sooty /ˈsʊti/

Explanation: covered with or smelling like soot, a black powder produced by burning.

Synonyms: ashy, smoky, charred.

Russian: сажистый, с запахом сажи или гари.

Context: describes ash-like aromas or flavors sometimes associated with very dark roasting.

pungent /ˈpʌndʒənt/

Explanation: having a very strong, sharp smell or taste.

Synonyms: acrid, sharp, penetrating.

Russian: резкий, едкий, острый.

Context: describes powerful aromas or flavors that strongly affect the nose or palate.

wet /wet/

Explanation: to make something wet by applying a liquid.

Synonyms: moisten, dampen, soak.

Russian: смачивать, увлажнять.

Context: water wets coffee grounds during brewing, including the blooming stage.

evenly /ˈiːvənli/

Explanation: in a uniform or equal way.

Synonyms: uniformly, equally, consistently.

Russian: равномерно, одинаково.

Context: water should spread evenly over the coffee grounds to promote consistent extraction.

fine coffee matter /faɪn ˈkɔːfi ˈmætər/

Explanation: possibly small particles of ground coffee.

Synonyms: coffee fines, fine coffee grounds.

Russian: мелкие частицы кофе.

Context: coffee _ is the more common technical expression for tiny particles that can affect water flow and extraction.

upshot /ˈʌpʃɑːt/

Explanation: the final result or most important outcome of a situation.

Synonyms: outcome, result, consequence.

Russian: итог, результат, следствие.

Context: describes the final effect of brewing choices or sensory processes on the cup.

equate /ɪˈkweɪt/

Explanation: to consider two things equal or essentially the same.

Synonyms: compare, identify, liken.

Russian: приравнивать, считать равнозначным.

Context: strong flavor should not be equated with high coffee quality because intensity and quality are different characteristics.

infusion /ɪnˈfjuːʒən/

Explanation: the process of extracting substances by letting an ingredient steep in liquid.

Synonyms: steeping, extraction, brewing.

Russian: настаивание, настой, извлечение вкусовых веществ.

Context: Key Coffee Term — water extracts soluble compounds from coffee grounds to produce flavor and aroma.

decotion (likely decoction) /dɪˈkɑːkʃən/

Explanation: the intended word is probably a method of extracting substances by boiling material in liquid.

Synonyms: boiling, simmering, extraction.

Russian: отвар, вываривание.

Context: unlike a typical infusion, __ involves boiling. It is not a standard method for most modern ground-coffee brewing.

undesirable flavour /ˌʌndɪˈzaɪərəbəl ˈfleɪvər/

Explanation: a taste or combination of sensations that is unpleasant or unwanted.

Synonyms: unpleasant taste, off-flavor, flavor defect.

Russian: нежелательный привкус, вкусовой дефект.

Context: examples include burnt, musty, or excessively sour notes in coffee.

amplify /ˈæmplɪfaɪ/

Explanation: to increase the strength, intensity, or effect of something.

Synonyms: intensify, enhance, strengthen.

Russian: усиливать, увеличивать.

Context: one sensory quality may enhance another, making a flavor or aroma more noticeable.

off-flavour /ˌɔːfˈfleɪvər/

Explanation: an unpleasant or unusual taste indicating a defect or unwanted quality.

Synonyms: undesirable flavour, unpleasant taste, flavour defect.

Russian: посторонний привкус, неприятный вкус, вкусовой дефект.

Context: may result from problems with coffee processing, storage, or roasting.

layered experience /ˈleɪərd ɪkˈspɪriəns/

Explanation: an experience made up of several elements or sensations that combine to create depth.

Synonyms: multifaceted experience, rich experience, complex experience.

Russian: многогранный опыт, многослойное восприятие.

Context: different aromas, flavors, and sensations combine or unfold over time.

accustom /əˈkʌstəm/

Explanation: to make someone familiar with something through repeated experience.

Synonyms: familiarize, habituate, adapt.

Russian: приучать, привыкать, адаптировать.

Context: repeated tasting helps people become familiar with aromas and recognize subtle differences.

an imperfect medium /ən ɪmˈpɜːrfɪkt ˈmiːdiəm/

Explanation: a means of communication or expression that has limitations.

Synonyms: limited means, flawed medium, imperfect tool.

Russian: несовершенное средство передачи.

Context: language cannot always communicate exactly what another person experiences when tasting or smelling coffee.

medium /ˈmiːdiəm/

Explanation: a means or channel through which something is communicated or experienced.

Synonyms: means, channel, method.

Russian: средство, способ, среда.

Context: language is a _ for describing sensory experiences, but words cannot perfectly reproduce a taste or smell.

bias /ˈbaɪəs/

Explanation: a tendency to favor or judge something in a particular way, sometimes unfairly or unconsciously.

Synonyms: prejudice, partiality, inclination.

Russian: предвзятость, предубеждение, склонность.

Context: expectations and personal preferences can influence coffee tasting and evaluation.

gather /ˈɡæðər/

Explanation: to collect things or gradually form an understanding from information.

Synonyms: collect, assemble, infer.

Russian: собирать, объединять; делать вывод.

Context: __ sensory impressions helps form an overall evaluation of a coffee.

pantry /ˈpæntri/

Explanation: a small room or cupboard where food and cooking supplies are stored.

Synonyms: larder, food cupboard, storeroom.

Russian: кладовая, шкаф для продуктов.

Context: a place to store coffee and other ingredients; proper storage helps preserve freshness and aroma.

daunt /dɔːnt/

Explanation: to make someone feel intimidated or less confident about a difficult task.

Synonyms: intimidate, discourage, dishearten.

Russian: пугать, обескураживать, устрашать.

Context: the complexity of learning coffee flavors may seem daunting, but practice helps.

leftover /ˈleftˌoʊvər/

Explanation: remaining after the main part has been used, eaten, or removed.

Synonyms: remaining, residual, unused.

Russian: оставшийся, остаточный; остатки.

Context: may refer to remaining coffee grounds or flavors that persist after swallowing.

attribute /ˈætrɪbjuːt/

Synonyms: characteristic, quality, associate.

Russian: свойство, характеристика.

Context: coffee characteristics include acidity, sweetness, aroma, and body.

attribute /ˈætrɪbjuːt/

Explanation: a quality or characteristic; as a verb, to regard something as the result of a cause.

Russian: приписывать, объяснять чем-либо.

Context: A flavor may be ___ to origin or processing.

show up /ʃoʊ ʌp/

Explanation: to appear, become noticeable, or arrive somewhere.

Synonyms: appear, emerge, become noticeable.

Russian: появляться, проявляться, становиться заметным.

Context: a flavor or aroma may become noticeable during tasting.

parse /pɑːrs/

Explanation: to analyze something by breaking it into smaller parts.

Synonyms: analyze, examine, interpret.

Russian: анализировать, разбирать, интерпретировать.

Context: in sensory evaluation, means separating a complex coffee experience into individual attributes such as aroma, acidity, sweetness, body, and aftertaste.