I encounter a lot of confusion behind the coffee counter, mostly because of a lot of the coffee misinformation that's floating around out there. I'm not going to claim that my definitions below are the end-all, be-all... but in the course of my coffee career I've seen all of these play out to be mostly accurate definitions. Write me via Carrier Pigeon if they're not.
Swirling around in your morning joe is a complex solution made up of plant cellulose, lipids, minerals, acids, caffeine, proteins and sugars. You can thank these materials for giving your coffee its flavor. Yum! Well... mostly yum: only about 30% of the coffee bean is dissolvable, and only 18-22% of it even tastes good. Yeah, I know. The math doesn't really seem to be in our favor, does it?
When I recently visited my coffee friend, Rusty Angell, he brewed me a cup of Ethiopia Guji Sidamo that was so very delicious: bright, fruity and tart with a creamy finish. It was that fresh-tasting good-good... So you can imagine my surprise when he told me that he'd been storing said good-good in the freezer, a practice I've long been taught is a major no-go for coffee quality.
In which I spend an afternoon on a farm. Don't worry, I'm not trading my Danskos and jeggings for a pair of overalls any time soon, y'all. Pass the coffee.