Glossary of terms for coffee tasting-Coffee Tasting Terms Starbucks coffee tasting theme

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Consciously tasting coffee: the correct use and tips for the flavor wheel of SCAA coffee

When you taste coffee, you must try to distinguish the comfortable and pleasant taste, consistency, acidity and aroma of coffee. Below are the criteria by which most cup testers are accustomed to judging coffee:

Acidity acidity

Acidity is a typical and anticipated part of coffee. It is a direct taste sensation that occurs under the edge of your tongue and on your upper jaw. it plays a different role from taste to wine. Acidity provides a strong, distinct and active texture. Without acidity, coffee will tend to be dull and monotonous. Pay attention to this acidity and do not confuse it with fermented acidity and uncomfortable negative flavor features.

Aroma aroma

The aroma is more difficult to separate from the so-called taste! Without the sense of smell, we can only feel the sour, sweet, astringent and bitter taste of coffee; the aroma derived from brewing coffee can be combined with our upper jaws to distinguish subtle differences such as "flower aroma" and "wine". To form the so-called taste.

Body strength and consistency

Intensity is a feeling, a feeling of coffee in your mouth! It is a combination of viscosity, weight, or hierarchy that can be detected by the tongue. The ideal range of coffee consistency is like the comparative difference between complete milk and water. The strength of the coffee we feel depends on whether the oil can be completely extracted and dissolved in the brewing process. In principle, coffee from Indonesia has a thicker body than coffee from Central and South America. If you can't compare different coffees, try to add the same amount of dairy products to each other. The thicker coffee can still maintain a higher proportion of flavor after the dairy products are diluted.

Flavor taste

The overall feeling of coffee in your mouth is called taste. Acidity, aroma and consistency are the conditions that make up the so-called taste. These taste feelings, probably in a balanced time, can create the overall taste and charm!

The following are typical taste characteristics:

General taste characteristics

Full-bodied

It's about consistency and plumpness.

Complicated

The feeling of a variety of flavors

Equilibrium

All the basic flavor characteristics, none of them stand out but have a complete performance.

Ideal popular taste, its typical and specific characteristics (description)

● bright, refreshing, conspicuous or lively and beautiful

[special flavor of Central American coffee, etc.]

● caramel color

Like honey or candy.

● Chocolate

The aftertaste is similar to unsweetened chocolate or vanilla

● is light and delicious

A faint taste appears on the tip of the tongue [typical flavor of Arabica, New Guinea]

● earthy taste

The characteristics of the soil [the special flavor of Sumatran coffee]

● fragrance

The range of aroma characteristics from natural flower fragrance to spice addition

● fruit flavor

An aroma characteristic associated with berries, dried fruits, or oranges.

● glycol

The smooth taste in the mouth basically requires some acid.

● nutty flavor

The aftertaste is similar to that of a roasted drupe.

● spice

Reminiscent of the taste and aroma of spices

● is sweet

A non-astringent free taste

● is wild.

A game that is not often thought of and accepted, but it is [the characteristics of Ethiopian coffee]

● wine flavor

The aftertaste is reminiscent of fine wine [typical of Kenyan and Yemeni coffee]

Undesirable and unpopular taste, its typical and specific characteristics (description)

● bitter taste

It is usually caused by excessive baking and can be detected and felt at the base of the tongue.

● is insipid.

A neutral, vague taste.

● carbon flavor

Generally speaking, it is like burnt charcoal.

● Dead (dead, boring)

As described as "monotonous and tasteless" below

● opacity

Such as eating filth and thinking of moldy things.

● earthy taste

As described as "muddy" above

● is monotonous and stale.

Lack of acidity, aroma and aftertaste

● grass flavor

From aroma and taste to freshly mowed lawn

● is pungent.

Having a clumsy characteristic of corrosion or fishy smell.

● turbidity

Thick and muddy

Musty smell of ●

It smells slightly suffocating and stale.

[the above negative words are different from the taste of old coffee beans]

● water taste

It's kind of similar to the structure of starch and water after noodles are cooked.

● astringent taste

Like the feeling of the tongue when eating salt

● rubber flavor

The aroma and taste are similar to burnt rubber

[found to be only the characteristics of the dried Romda species]

● is weak

As described above as "insipid"

● is inferior to sour taste

The sharp sour taste is like unripe fruit

● is thin

Lack of acidity is in principle caused by incomplete fermentation

● turpentine flavor

Smells like turpentine.

● is poor

Lack of strength and consistency in the mouth

● game

Have the characteristics of primitive game

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