Coffee Taste
Acidity
The perceived tartness of a coffee, not the actual pH. Too much becomes sour, and can overwhelm the other characteristics in the coffee. We describe acidity with words like bright, juicy, and tangy. Coffee's with this attribute are generally lighter roasts from Kenya, Colombia, and high-altitude Central America.
Aroma
Basically the smell of brewed coffee in the cup. Different from fragrance which is the smell of freshly ground coffee that hasn't been brewed. The aroma often gives hints of what may be expected by the taste buds. It may smell rich (heavier in body), acidy, or there may be floral or fruit tones. Colombian coffee is often very aromatic. We score based on intensity and overall appeal. Some primary aroma categories are fruity, floral, chocolate, sugar-browning, nutty, earthy, spicy, and herbal.
Fragrance
Fragrance is the smell of dry, freshly ground coffee before brewing. Earthy, spicy, floral, smoky, deep, rich, and sharp are all terms used in describing fragrance. Colombian and Ethiopian coffees excel in this category.
Body
Body is the perceived weight of the coffee in your mouth: full-bodied, thin, or somewhere in the middle? Body is difficult to determine when starting to taste coffee. Cream is heavy or full-bodied, while non-fat milk is thin or light-bodied. In general, lighter roast coffees are thinner in body, while darker roast coffees are heavier in body. But brewing methods also contribute to perceived body as well. French press, for example, will feel heavier while filtered drip absorbs more undissolved solids resulting in a lighter mouthfeel. Try medium-dark or dark roasts, and coffees from Brazil or Indonesia.
Finish
Finish describes the aftertaste that lingers after the coffee is swallowed. Heavier bodied coffees may have a longer finish. A good, fresh coffee should not have a bitter aftertaste. Some coffees have flavours that aren’t initially perceived but develop in the finish.
Flavour
Flavour is the fusion of aromatic and structural elements in your mouth. Sweet, sour, salt, bitter, and body are tastes we detect with the tongue. Aside from these, everything else we taste in coffee is aromatic, or detected by the nose. The broad flavour categories often found in coffee include sugar browning (toasty, caramel, etc.), nuts, chocolate, fruit, floral, earthy, herbal, and smoky.
The perceived tartness of a coffee, not the actual pH. Too much becomes sour, and can overwhelm the other characteristics in the coffee. We describe acidity with words like bright, juicy, and tangy. Coffee's with this attribute are generally lighter roasts from Kenya, Colombia, and high-altitude Central America.
Aroma
Basically the smell of brewed coffee in the cup. Different from fragrance which is the smell of freshly ground coffee that hasn't been brewed. The aroma often gives hints of what may be expected by the taste buds. It may smell rich (heavier in body), acidy, or there may be floral or fruit tones. Colombian coffee is often very aromatic. We score based on intensity and overall appeal. Some primary aroma categories are fruity, floral, chocolate, sugar-browning, nutty, earthy, spicy, and herbal.
Fragrance
Fragrance is the smell of dry, freshly ground coffee before brewing. Earthy, spicy, floral, smoky, deep, rich, and sharp are all terms used in describing fragrance. Colombian and Ethiopian coffees excel in this category.
Body
Body is the perceived weight of the coffee in your mouth: full-bodied, thin, or somewhere in the middle? Body is difficult to determine when starting to taste coffee. Cream is heavy or full-bodied, while non-fat milk is thin or light-bodied. In general, lighter roast coffees are thinner in body, while darker roast coffees are heavier in body. But brewing methods also contribute to perceived body as well. French press, for example, will feel heavier while filtered drip absorbs more undissolved solids resulting in a lighter mouthfeel. Try medium-dark or dark roasts, and coffees from Brazil or Indonesia.
Finish
Finish describes the aftertaste that lingers after the coffee is swallowed. Heavier bodied coffees may have a longer finish. A good, fresh coffee should not have a bitter aftertaste. Some coffees have flavours that aren’t initially perceived but develop in the finish.
Flavour
Flavour is the fusion of aromatic and structural elements in your mouth. Sweet, sour, salt, bitter, and body are tastes we detect with the tongue. Aside from these, everything else we taste in coffee is aromatic, or detected by the nose. The broad flavour categories often found in coffee include sugar browning (toasty, caramel, etc.), nuts, chocolate, fruit, floral, earthy, herbal, and smoky.
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Aromas
There is a common misperception that the tongue recognizes complex flavours; in fact, that’s the nose’s job. The aroma can be sensed in two ways: nasally (smelling the coffee), or retro-nasally (when coffee is consumed, and volatile aromatic compounds drift upward into the nasal passage). It is said that there are over 800 aromatic compounds found in coffee. Recent research has narrowed these into three broad categories. Enzymatic Aromas: Fruity, Floral and Herby Sugar Browning Aromas: Chocolatey, Caramelly, and Nutty Dry Distillation: Carbony, Spicy and Resinous |
Taste Palate
Taste is the sensation perceived on the tongue by the taste buds. The innermost tier of the taste wheel breaks it down into four basic tastes: sour, sweet, salty and bitter. Begin at the centre of the Aroma Wheel and work outwards from the general descriptors. You will find the descriptors becoming more specific as you move towards the edge of the wheel.
Taste is the sensation perceived on the tongue by the taste buds. The innermost tier of the taste wheel breaks it down into four basic tastes: sour, sweet, salty and bitter. Begin at the centre of the Aroma Wheel and work outwards from the general descriptors. You will find the descriptors becoming more specific as you move towards the edge of the wheel.
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Sourness
A sour flavour should not be thought of as a positive or negative attribute. In the coffee world, it is sometimes perceived as a desirable characteristic of fine coffee. The mild or biting sharp sensation you sometimes feel on the sides of your tongue arise from acidic compounds created by under-extraction during the brewing process. This results in a tart and often weak flavour. Bitterness On the other hand, coffee that is over extracted tends to taste bitter. Factors that may account for that bitter cup includes over-steeping or a coarse grind. It is worthwhile to note that bitterness is an omnipresent quality of the beverage, and therefore indispensable to coffee’s flavour. Bitterness at low levels can mellow coffee acidity and add an interesting character to the brew. However, too much bitterness can overpower the other components present in coffee, producing an unappealing flavour. Sweetness Sweetness in coffee is closely related to the ripeness of coffee cherries, which contain natural sugars when harvested. The sweet quality is usually a good indication that the coffee has been cared for through every stage – from washing to drying and roasting to storing. The term “sweet” is also used by professionals to describe the intensity of sugary qualities in a particular coffee. Saltiness Saltiness is considered a taste defect by coffee experts. This brackish quality is usually undesirable and is an indication of inorganic materials or contaminated mineral content that remain in the coffee. |
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https://tooandalee.com/2018/05/10/coffee-flavor-profiles/
Regional Flavours
A full-bodied coffee has a lingering heavy taste, while a coffee lacking body is thin and watery. Colombian and Sumatran coffee beans are well-known full-bodied roasts.
If you tend to like notes of chocolate, nuts, and sweet heavy fruits, the Latin American coffees are a great bet. If you like bold, earthy, heavy-bodied coffees, try an Indonesian single origin. These are also often popular for people who like flavors of darker-roasted coffees. For a delicate, bright and floral cup, head to Africa. These coffees often have notes of citrus and stone fruits, with floral aromas.
A full-bodied coffee has a lingering heavy taste, while a coffee lacking body is thin and watery. Colombian and Sumatran coffee beans are well-known full-bodied roasts.
If you tend to like notes of chocolate, nuts, and sweet heavy fruits, the Latin American coffees are a great bet. If you like bold, earthy, heavy-bodied coffees, try an Indonesian single origin. These are also often popular for people who like flavors of darker-roasted coffees. For a delicate, bright and floral cup, head to Africa. These coffees often have notes of citrus and stone fruits, with floral aromas.
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