Coffee Flavor Description Coffee Flavor Description Coffee Flavor and Aroma Description

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We often hear or see some special words when we buy coffee beans, which are often used to help us understand the description of the taste or flavor characteristics of coffee beans in this area.

Coffee language

Consistency (Body):

It is to feel the thick and thick taste of the coffee, the tactile impression of the tongue in terms of weight and quality, and the consistency can be as light as water, moderately as thick as soup and as thick as syrup.

Acidity (Acidity):

Acidity refers to a taste distributed on the back of the tongue, which is fresher, brighter and brighter than sour beans such as lemons. Arabica coffee beans are usually grown at high altitude and high density, while low altitude Robusta coffee beans do not have this property.

Bitter (Bitter):

Bitterness is one of the four major tastes of coffee, usually due to the following five reasons:

Gandhi (Sweet):

Describe the flavor of high-quality coffee: the taste is even, flawless and perfectly coordinated.

Aroma (Aroma):

Refers to the taste of finished coffee, used to describe the smell, including caramel, fruit, flower, rich, spicy, and so on.

Flavor (Flavor):

It is the overall impression of aroma, acidity and mellowness.

Strong:

Usually it refers to the strong flavor of coffee beans under the dark roasting method, which cannot be associated with a large amount of caffeine. In fact, the highest caffeine content is light canned coffee, because most of them contain a lot of high-caffeinated Robusta.

Xin lie (Tangy)

Is a description of coffee with a strong sour taste, between fruit acid and fermented fruit wine. Costa Rican premium coffee, which grows in the highlands, usually has a pungent flavor.

Salty (Briny):

It is usually overheated or because the beans themselves are so rich in minerals that they produce a salty taste.

Winy:

Similar to a slightly alcoholic smell, a comprehensive feeling of fruit-like acidity and well-balanced mellowness.