Coffee terms starting with N
4 coffee terms starting with N, each with its definition and its German and Turkish names.
| Term | German | Turkish | Definition | Category |
|---|---|---|---|---|
| Neapolitan Macchinetta | Neapolitanische Macchinetta | Napoli Makinesi | A traditional Italian flip-drip coffee maker, originating in Naples and locally known as a cuccumella. The device consists of two stacked compartments separated by a central two-sided filter holding the ground coffee. Water is heated in the bottom compartment; once it reaches a boil, the pot is removed from the heat and flipped upside down. This action allows the hot water to drip slowly through the coffee grounds into the empty compartment (now at the bottom) via gravity. | Equipment |
| Neutral | Neutral | Nötr | A tasting term describing a coffee that lacks any predominant or distinctive flavor characteristics, making it an excellent, unobtrusive base for roasting blends. While it may not offer complex flavor notes, a neutral coffee can still possess an underlying structural pungency or body felt on the palate. Traditional washed coffees from certain regions of Brazil and Colombia are often classified as having a neutral profile. | Processing |
| Nose | Nase | Burun | A sensory tasting term encompassing the total olfactory profile of a coffee. It includes both the aromas perceived directly by inhaling through the nose (orthonasal olfaction) and the volatile flavor compounds sensed retronasally when exhaling coffee vapors after swallowing. | Sensory |
| Nutty | Nussig | Tohumsu | A sensory descriptor characterizing the aroma and flavor of fresh, roasted nuts (such as hazelnut, almond, or pecan). In professional cupping, this term strictly denotes a positive attribute and is carefully distinguished from the taint or defect associated with rancid nuts or bitter almonds. It is a hallmark flavor profile commonly found in coffees from South America, particularly Brazil and Colombia. | Sensory |
- Neapolitan MacchinettaEquipment
- Neapolitanische Macchinetta · Napoli Makinesi
- A traditional Italian flip-drip coffee maker, originating in Naples and locally known as a cuccumella. The device consists of two stacked compartments separated by a central two-sided filter holding the ground coffee. Water is heated in the bottom compartment; once it reaches a boil, the pot is removed from the heat and flipped upside down. This action allows the hot water to drip slowly through the coffee grounds into the empty compartment (now at the bottom) via gravity.
- NeutralProcessing
- Neutral · Nötr
- A tasting term describing a coffee that lacks any predominant or distinctive flavor characteristics, making it an excellent, unobtrusive base for roasting blends. While it may not offer complex flavor notes, a neutral coffee can still possess an underlying structural pungency or body felt on the palate. Traditional washed coffees from certain regions of Brazil and Colombia are often classified as having a neutral profile.
- NoseSensory
- Nase · Burun
- A sensory tasting term encompassing the total olfactory profile of a coffee. It includes both the aromas perceived directly by inhaling through the nose (orthonasal olfaction) and the volatile flavor compounds sensed retronasally when exhaling coffee vapors after swallowing.
- NuttySensory
- Nussig · Tohumsu
- A sensory descriptor characterizing the aroma and flavor of fresh, roasted nuts (such as hazelnut, almond, or pecan). In professional cupping, this term strictly denotes a positive attribute and is carefully distinguished from the taint or defect associated with rancid nuts or bitter almonds. It is a hallmark flavor profile commonly found in coffees from South America, particularly Brazil and Colombia.