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Fiber is part of plant that is resistant to hydrolysis (A chemical decomposition in which a substance is split into simpler compounds by addition or taking up of elements of water) by human digestive enzymes and, with exception of lignin, fibers are complex carbohydrates. These include pectin, gums, mucilages, hemicellulose, polysaccharides cellulose, and nonpolysaccharide lignins. Fibers are water-soluble except cellulose, hemicellulose, and lignin, all of which form part of cell walls. Soluble fibers are sticky and combine with water to form gel-like substances. Pectin is a water-soluble fiber found in soft fruits and vegetables. Gums that are common food additives are also water-soluble, found in stems and seeds of some tropical plants. In general, fruits are higher in pectin and vegetables are higher in cellulose. Although cellulose and hemicellulose are not hydrolyzed, intestinal bacterial can digest some fiber to produce lipid fragments known as short-chain fatty acids. These fatty acids are absorbed in colon and yield energy when metabolized.

Water Insoluble fibers pass through gastrointestinal track unchanged, absorbing up to 15 times their weight, important since they provide digestive tract with ‘bulk’ that helps facilitate food through intestines to be evacuated as solid waste; hence, fiber often is called "nature’s natural laxative". Cellulose’s ability to absorb water produces softer stools and regular bowel movements. Also, insoluble fiber may prevent colon and rectal cancer and help to control diverticulosis (A sac or pouch in walls of a canal or organ [e.g., GI tract] that becomes inflamed and causes pain and stagnation of feces. Source: The American Dietetic Association's Complete Food & Nutrition Guide, p. 145). Water-soluble fiber, as found in beans, fruit, and oat bran lowers cholesterol by binding to cholesterol found in liver bile, to help control diabetes.

Overall, dietary fiber does not provide much nourishment to human diet because of inability to break down these carb sources for energy, yet reduces available kcalories by providing a sense of satiety and by absorbing some nutrients including fat. However, fiber also absorbs and eliminates essential fatty acids, food substances that are essential for good health and energy metabolism.

Acidity: is a pleasant quality that points out a coffees flavor and provides a liveliness, sparkle, or snap to drink. The acidity of a coffee may be assessed as lively, moderate, flat, or dull.

Aged: is a coffee bean that's been stored for at least a year or more before roasting. The coffee bean has then lost it's acidic coffee characteristics, becoming richly sweet and heavily bodied.

Aftertaste: is sensation of brewed coffee vapors, ranging from carbon to chocolate and spicy to turpentine as they are released from residue remaining in mouth after swallowing.

Alkaline: is a clawing sensation at back of tongue caused by alkaline and phenolic compounds that have bitter but not necessarily displeasing tastes; coffee characteristics of dark coffees roasts and some Indonesian coffees.

Aroma: is an odor or fragrance of brewed coffees.

Bouquet: is a frequently used term, often used when referring to smell of coffee grounds. Aroma is often distinctive and complex. Some terms used to describe it include: caramel (candy or syrup-like), carbon (for a dark roast), chocolate, fruity, floral, malty (cereal-like), rich, round, and spicy.

Astringent: is a puckering, salty sensation felt on front side of tongue when a cup of coffee is first sipped.

Baked: is a taste and odor contaminant that gives coffee a flat distinct and uninteresting taste. The corruption is caused by not enough heat over too long of a period during roasting "specifically, when roasts take longer than approx. 18 min.."

Balance: is term to describe coffee flavor when one coffee characteristic doesn't intrude on another. Also when coffees taste is not plain so that it's flavor is still playful.

Bitter: a coffee characteristic of over-extracted brews as well as over-roasted coffees, and those with various taste defects. It's a harsh, unpleasant taste detected towards back of tongue and normally found only in Dark Roast's.

Bland: pale flavor often found in low grown robusta coffees. Also caused by under-extracted coffees.

Blend: is a mixture of two or more individual varieties of coffees.

Body: is an impression of weight of coffee in mouth. May range from thin to medium to full, buttery, or syrupy.

Bright: is a tangy acidity, often described as bright.

Briny: is salty sensation caused by excessive heat after brewing is complete.

Buttery: Is rich and oily flavor and texture, qualities of some Indonesian varieties, for example: Sulawesi.

Caramelized: Is a sweet, almost-burnt, syrupy flavor not unlike taste of caramelized sugar.

Creme: is tan foam that forms when you brew espresso. The creme makes a "cap" which helps retain smells and flavors of espresso within cup.

Earthy: Is positive coffee characteristic when applied to dry processing; herbal, musty, mushroom-like range of flavors, characteristics of Indonesian coffees. For washed coffees, tasting "earthy" is a defect.