Annotated Bibliography

Annotated Bibliography Coffee Association of Canada. Coffee terminology.

Retrieved February 11, 2006, from http://www.coffeeassoc.com/aboutcoffee_4terminology.htm
Domain: terminology of “most common” terms in coffee industry describing taste and aroma.
Vocabularies: most likely a controlled vocabulary since it is supposed to be based on industry-wide terms.
Structure: alphabetical list of terms with definitions. Many definitions include other terms, but no relationship between terms is evident.
Specificity & Exhaustiveness: some terms are very specific, such as “rioy,” which means “[a]n unpleasant flavour, which produces a penetrating character that cannot be hidden by blending. It is somewhat medicinal (iodine) with possibly woody or fermented overtones.”
Usefulness: source may be considered an example of organizational warrant from a Canadian perspective, but no citation is given, so it is not possible to confirm that it is based on controlled vocabulary used in the coffee industry.

Coffeeresearch.org. Coffee chemistry – aroma.

Retrieved February 11, 2006, from http://www.coffeeresearch.org/science/aromamain.htm
Domain: presents the major compounds in coffee in terms of aroma as cited by a scientific article.
Vocabularies: serves as a “bridge” between the scientific names of compounds and how a layperson would describe the aroma in terms of natural language
Structure: table with scientific names and popular descriptive terms for the aroma
Specificity & Exhaustiveness: claims to cover the “important compounds in coffee aroma,” so from a scientific perspective, it is exhaustive. Given that we are designing a thesaurus for the lay person, it is not exhaustive because there are many ways of describing an aroma caused by the same chemical.
Usefulness: example of literary warrant, which in this case is a scholarly article presented at a conference.

Cofeeresearch.org. Coffee roast colors and characteristics.

Retrieved February 11, 2006, from http://www.coffeeresearch.org/coffee/roast.htm
Domain: overview of roast and its characteristics.
Vocabularies: natural language (e.g. light, medium, dark).
Structure: short table with six degrees of roasts, and matching characteristics in terms of appearance, body, and acidity of the beans.
Specificity & Exhaustiveness: neither specific, nor exhaustive, only a general overview of roasts is presented here compared to other web sites that assign industry names for the roasts.
Usefulness: source is useful for broad categories of roasts that may help us classify more
specific types of roasts.

Coffee Review. (n.d.). Coffee glossary.

Retrieved January 26, 2006, from http://www.coffeereview.com/glossary.cfm
Domain: glossary includes extensive information about coffee flavour but also gives descriptions of roasts, coffee equipment, and other coffee-related expressions.
Vocabularies: website is accurately subtitled “the world’s leading coffee buying guide,” so the vocabulary is designed to help people purchase coffee. Basic vocabulary control has been achieved by bringing all the synonyms and variant spellings together in the entry e.g. Coffee Oil, Coffeol ; Aged Coffee, Vintage Coffee.
Structure: 261 entries alphabetically arranged
Specificity & Exhaustiveness: has extensive information on all aspects of coffee, including the most extensive online glossary one we found on the Web.
Usefulness: an excellent first-stop on a journey to explore coffee.

Coffee Universe. Coffee Universe-ity: tasting terms.

Retrieved February 11, 2006, from http://www.coffeeuniverse.com/university_taste.html
Domain: presents four criteria used by “most tasters” (i.e. acidity, aroma, body, flavour), and then describes general flavours. More specific flavours are described in terms of “favourable” or “undesirable.”
Vocabularies: controlled vocabulary, but some terms are used to describe an aroma and taste, but only appear under the heading of “flavour.”
Structure: defines four criteria used by tasters to evaluate coffee, and presents three general flavour characteristics, before dividing up specific flavours and aromas into positive and negative terms with some “see” references. The more specific terms are listed alphabetically.
Specificity & Exhaustiveness: one of the few sources to classify terms in terms of “desirable” and “undesirable.” Many terms here appear elsewhere, but no relationships are indicated. No entries are given under the category “aftertastes.”
Usefulness: source is useful for identifying positive and negative terms, as a typical person would describe coffee.

Davids, K. (1976). Coffee: A guide to buying, brewing and enjoying. San Francisco: 101 Productions.

Domain: broad coverage of coffee growing, buying, roasting and brewing.
Vocabularies: natural language
Structure: alphabetic glossary of roasts, coffee types by region, and brewing methods.
Specificity & Exhaustiveness: good definitions of the main concepts (e.g. acidity, body, aroma, etc.), but few terms. Glossary provides limited vocabulary control, such as displaying synonyms together (e.g. naturals/natural-processed coffee). Terms are precoordinated.
Usefulness: a good source of roast terms indicating the different categories by colour (e.g. light brown), name (e.g. New England), and description of taste but with limited tasting terms.

Dunkin Donuts. (n.d.). Words to brew by.

Retrieved January 26, 2006, from https://www.dunkindonuts.com/aboutus/credentials/Glossary.aspx
Domain: focuses on selling coffee and doughnuts.
Vocabularies: natural language and controlled vocabulary.
Structure: alphabetical list with some “See” references.
Specificity & Exhaustiveness: flavour-related words, but also has extensive coverage of coffee growing areas and popular coffee drinks
Usefulness: glossary of coffee Words to Brew By is buried off the About Us page. However, it is a useful guide to terminology about coffee.

Geel, L, Kinnear, M., & de Kock, H. L. (2005). Relating consumer preferences to sensory attributes of instant coffee. Food Quality and Preference, 16, 237-244.

Domain: survey of consumer preferences of 11 instant coffees sold in South Africa.
Vocabularies: a trained panel of 12 judges used 29 descriptors, such as “meaty-like,” and assigned similar descriptors under specific words, such as “fenugreek.” A definition of each term is provided. Attempts to categorize the terms from 199 randomly selected participants.
Structure: a structure of five headings was used to organize terms: appearance of dry coffee powder, aroma of dry coffee powder, appearance of the brew, aroma of the brew, and flavour of the brew. Many of the definitions of the 29 descriptors made reference to other terms, such as the term “toasted cereal” (aroma of the brew) defined as: “Is very similar to ‘malty’…,” but no relationship between the terms is evident through the structure.
Specificity & Exhaustiveness: several terms appear more than once, such as “earthy,” being used as a descriptor under the heading “flavour of the brew” and under “aroma of the brew.” Under the heading “aroma of the dry coffee powder,” there is only one term “fishy.”
Usefulness: source may be considered a “bridge” between literary and user warrant, since the 29 descriptors used by the researchers count as literary warrant. In the definitions of each descriptor, the original words used by the consumers appear.

Haarer, A. E. (1962). Modern coffee production. London: Leonard Hill.
Domain: focus of book is not retail coffee shops and what they sell, but coffee production. As such, he focuses on topics such as soil, production techniques, diseases affecting coffee plants, and the wholesale trade in coffee.
Vocabularies: N/A
Structure: N/A
Specificity & Exhaustiveness: N/A
Usefulness: references to coffee flavour are primarily in connection with how to avoid taste defects that would lower the quality (and price) of for the coffee.

International Coffee Organisation. Consumer oriented vocabulary for coffee.

Retrieved February 11, 2006, from http://www.ico.org/vocab.asp
Domain: a vocabulary to describe the flavour of brewed coffee for consumers.
Vocabularies: appears to be a controlled vocabulary that has been simplified and presented in a narrative form for consumers. Some descriptors have definitions that refer to related terms. Some definitions include helpful scope notes that clarify usage e.g. spicy: “…typical of the odour of sweet spices such as cloves, cinnamon and allspice. Tasters are cautioned not to use this term to describe the aroma of savoury spices such as pepper, oregano and Indian spices.”
Structure: alphabetical list of terms with definitions grouped under three categories: aroma, tastes, mouthfeel.
Specificity & Exhaustiveness: specificity varies and exhaustive is lacking for some descriptors -. only two terms are given under the mouthfeel category. There are many aroma descriptors, but only the basic tastes are given (bitter, sweet, salty, sour).
Usefulness: source may be considered an example of organizational warrant from an international perspective, but since no citation is given, it is not possible to confirm that it is based on controlled vocabulary used in the coffee industry.

International Trade Centre: UNCTAD/WTO. The coffee guide [section 12.10.02].

Retrieved February 11, 2006, from http://www.thecoffeeguide.org/
Domain: Internet version of the International Trade Centre’s “Coffee – An exporter’s guide” with over 100 coffee experts, associations, and businesses consulted. It is intended for anyone involved in any stage of the coffee industry and trade.
Vocabularies: based on a controlled vocabulary, presented in a narrative form as a glossary for an international publication. For the definition of “sour,” there is a “see also” reference.
Structure: alphabetical list of terms with definitions grouped under three categories in the glossary: Green or Raw Coffee, Roasted Coffee, and Liquor or Cup.
Specificity & Exhaustiveness: unlike other sources, it does not use other terms in the glossary to define a term. Some terms are defined are “self-explanatory,” which may be true given that the guide is written for industry insiders.
Usefulness: source is an example of organizational warrant from an international perspective, and the glossary is highly useful since it has been translated into English, French, and Spanish. First published in 1992, it was updated in 2002. Over 25,000 copies have been printed.

Kenneth, D. (2003). Home coffee roasting: Romance and revival (rev. ed.).New York: St. Martin Griffin.

Domain: covers the process of roasting.
Vocabularies: controlled vocabulary (i.e. back of the book index)
Structure: qualifiers are used to indicate context and indicate equivalence, such as City (American traditional roast). Equivalence, hierarchical and associative relationships are indicated by see under, indentation and see also respectively. There is pre-coordination with compound terms inverted to show focus such as “home-roasting, quick guide to.”
Specificity & Exhaustiveness: in terms of roasting, this source is exhaustive. Its index is very specific about terms for describing roasts.
Usefulness: contains an especially useful quick reference guide to roast styles that relates roast colour to bean surface and Agtron gourmet scale numbers, mapping these to other quality characteristics, such as acidity, body, aroma and complexity.

Kummer, C. (1995). The joy of coffee: The essential guide to buying, brewing and enjoying. Shelburne, Vermont: Chapters.

Domain: general tasting terms under a chapter on cupping and roasting.
Vocabularies: controlled vocabulary
Structure: glossary showing some equivalence relationships. Index indicates a few hierarchical and equivalency relationships.
Specificity & Exhaustiveness: low specificity. For example, the definition for Vienna is “one of several controversial names for roasts…refers to the stage when beans are chocolate brown,” which is not very informative.
Usefulness: instead of a comprehensive listing, examples of a few coffee tasting terms are provided in a “coffee-taster's lexicon” with no explanations.

Lucid Cafe. (n.d.). Glossary of coffee terminology.

Retrieved January 26, 2006, from http://www.lucidcafe.com/glossary.html
Domain: all aspects of the coffee industry.
Vocabularies: natural language
Structure: glossary
Specificity & Exhaustiveness: extensive glossary of 161 terms.
Usefulness: mostly on flavour and aroma.

Surf City Coffee. (n.d.). Coffee lingo.

Retrieved January 26, 2006, from http://www.surfcitycoffee.com/html/coffee_lingo.html
Domain: provides wealth of interesting information about coffee, including a list of terms used to describe the flavours of the coffees that Surf City sells.
Vocabularies: natural language
Structure: glossary
Specificity & Exhaustiveness: number of entries is relatively small (54), but many of them give detailed descriptions of what the terms mean.
Usefulness: provide links to a number of more extensive glossaries.

Thorn, J. (1995). The coffee companion: The connoisseur's guide to the world's best brews.

Philadelphia: Running Press.
Domain: Main strength of the text is the global coffee directory which indicates the flavour characteristics of coffees grown in different parts of the world. This would have been useful if we were looking for coffee names by origin.
Vocabularies: back of book index
Structure: narrative chapters on tasting and roasting coffee; a few hierarchical relationships.
Specificity & Exhaustiveness: offered very limited coffee tasting terminology at low specificity.
Usefulness: The title sounded seemed promising but the book had only a few examples of aroma, taste and mouthfeel; a few broad terms for describing roasts and no explanations.

Ukers, W. H. (1935). All about coffee (2nd ed.). New York: The Tea and Coffee Trade Journal Company.

Domain: exhaustive examination of all aspects of growing and marketing coffee.
Vocabularies: terms reflect descriptions of coffee worldwide
Structure: as a book, the structure is narrative, except for the index, which is a controlled vocabulary.
Specificity & Exhaustiveness: reference table on principal kinds of coffee worldwide.
Usefulness: because it was written in 1935, it is somewhat dated. It was however useful for coffee flavours and for terms from around the world.

Wellman, F. L. (1961). Coffee: botany, cultivation, and utilization. New York: Interscience Publishers.

Domain: for coffee growers.
Vocabularies: natural language
Structure: author discusses tasters and how their perceptions change the flavour of coffee.
Specificity & Exhaustiveness: exhaustive information about the history of coffee growing, and the horticultural issues that face coffee growers.
Usefulness: somewhat dated as it was published in 1961.