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Coffee "101"
>> Tasting Terminology
Coffee Tasting Terminology
The following terms are commonly used
for tasting and describing coffees.
Aroma
Aroma refers to the fragrance or odor of brewed coffee. Aromas
may be:
- Lacking or faint
- Delicate
- Strong
Body
The sensation of fullness in the mouth and how long it lingers
is body. Full-bodied coffee combines long-lasting flavors with
compounds that coat the taste buds, giving the mouth a sense
of fullness. Brewing method also influences body. A French press
or espresso machine allows more oils and fine particles into
the finished brew, producing heavier-bodied coffee. Conventional
drip machines use paper filters that trap particles and flavor
oils, resulting in lighter-bodied coffees. Some examples of
levels of body:
- Light (most Decaf, Mexican)
- Medium (Nicaragua, Papua New Guinea,
Rwanda)
- Medium-full (Ethiopia Harrar, Colombia, Vienna Blends)
- Full (Kenya, Sumatra, French Roasts,
Black & Tan)
Brightness
(acidity)
Brightness is the crisp first impression of a coffee's flavor
sensed at the tip of the tongue. The brightest coffees have
a snappy, palate-cleansing quality. Coffees with less brightness
are soft and smooth, and dark roasts are less bright than light
roasts of the same origin. Examples of the brightness range
of various coffees:
- Low (Sumatra, Celebes, Peru, French
roasts)
- Medium (Colombian, Nicaragua,
Papua New Guinea)
- High (Kenya, Costa Rica, Rwanda,
Guatemala)
Flavor
Flavor
is the combined impression of a coffee's aroma, brightness,
and body. There are 3 sets of coffee flavors, each perceived
in a different part of the mouth:
- Front - Crisp flavors that
form the first impression of a coffee, often described as
citrusy, floral or winy;
- Mid - Rich, creamy notes that define a coffee's
overall flavor, these flavors register at mid-tongue and
on the upper palate. Descriptive terms abound - plum, berry,
milk or dark chocolate, maple, caramel, malt, etc.
- Back - Deep savory and smoky notes that form the
lingering impression of a coffee's taste, these are perceived
from the base of the tongue into the throat. The flavors
added by dark roasting fall mainly into this category, and
include smoky, earthy, syrupy and bittersweet.
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