A detrimental coffee taste sensation characterized by burning, sour sensation on the posterior sides of the tongue. Caused by alkaloids increasing the sourness of the acids in combination with a high percentage of salts.
chaff (Roasting): Chaff is paper-like stuff that appears though the roasting process. These little brown flakes are fragments of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after processing has been completed. Roasting causes these bits of skin to lift off the bean.
chemical: A definite chemical flavor (such as formaldehyde) not to be confused with Rio flavor.
chicory: A complex bitter-acid and sweetish taste characteristic of the root of the chicory plant.
chocolaty: An aromatic sensation created by a moderately volatile set of pyrazine compounds found in coffee's aftertaste that produce sensations reminiscent of unsweetened chocolate of vanilla.
city or full city roast: "City" is a roast that is slightly darker than the American roasting norm. "Full City" is definitely darker than norm; sometimes patches of oil on surface.
clean: Without off-flavor
common: Coffee of ordinary and average quality.
complexity: Complexity describes flavor that shifts among pleasurable possibilities; a harmonious multiplicity of sensation. The Yemen Mocha definitely should be complex; if the Sumatran is a good one it should also be complex; the Mexican is undoubtedly the least complex coffee of the three.
cooked: A typical taste of an instant coffee treated at too high a temperature.
course: A coffee that is rough on the tongue.

This definition is in context to Coffee. See more contextual defintions for Caustic.