Basic knowledge of fine coffee terminology for coffee cups

When sipping coffee, we should distinguish whether the flavor, body, acidity and wet aroma of coffee are pleasant. Most tasters judge coffee by the following criteria. While tasting the coffee, you should try to discern whether the flavor, body, acidity and aroma of the coffee is pleasant, or unpleasant. Here are the criteria that most tasters use to judge coffee:

Acidity: Acidity is an essential characteristic of coffee and is the dry sensation produced by coffee on the edge of the tongue and back of the palate. Coffee acidity acts like red wine, with a strong and exciting texture. Without sufficient acidity, coffee tends to be bland. Acidity is different from sourness, which is an unpleasant and undesirable taste characteristic. Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. The role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright, vibrant quality. With out sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic. Aroma Wet aroma is difficult to separate from flavor. Without smell, our basic tastes would be sweet, sour, salty and bitter. Wet aromas enrich the soft palate's ability to distinguish flavors. Subtle, subtle differences, such as "floral" or "bouquet" characteristics, come from the moist aroma of brewed coffee. Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed coffee.

Body: Body is the sensation of coffee in the mouth, i.e., the stickiness, thickness, and richness of coffee acting on the tongue. Drinking whole milk feels different from drinking water, which is a good example. Our perception of coffee's body is related to the oils and solids extracted from coffee. Typically, Indonesian coffee is more mellow than South American and Central American coffee. If you can't determine the difference in body of several coffees, try adding the same amount of milk to the coffee. Full-bodied coffee retains more flavor when diluted with milk. Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavor when diluted.

Flavor: Flavor is the overall feeling of coffee in the mouth. Acidity, wet aroma and body are all components of flavor, and it is their balance and homogeneity that gives rise to our overall sense of flavor. Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. The following are typical flavor characteristics:

General flavor characteristics: rich--refers to the body and intensity

Complexity-the perception of multiple flavors

Balance-All basic taste characteristics are satisfactory, no taste overshadows another. Richness-refers to body and fullness

Complexity- the perception of multiple flavors

Balance- the satisfying presence of all the basic taste characteristics where no one over-powers another

Pleasant flavor characteristics: fresh, bright, dry, light, or lively--(common in Central American coffee)

caramel--like sugar or syrup.

Chocolate--like unsweetened chocolate or vanilla aftertaste.

Delicious-subtle and delicate flavor on the tip of the tongue (washed Arabica beans from New Guinea)

earthy--an earthy aromatic quality (typical of Sumatra coffee) aromatic--an aromatic quality that ranges from floral to spicy

fruity--an aromatic quality reminiscent of berry or orange sweetness--round and smooth on the palate, lacking acidity

Nutty--like fried nuts with a spicy aftertaste--evoking flavors and aromas of spices.

Sweet--non-astringent Wild--a wild flavor that is not generally considered pleasant; common in Ethiopian coffee bouquet--a finish reminiscent of fully matured wine (common in Kenya and Yemen coffee) Typical specific desirable flavor characteristics Bright, Dry, Sharp, or Snappy- (typical of Central American coffees)

Caramelly -candy like or syrupy

Chocolaty- an aftertaste similar to unsweetened chocolate or vanilla

Delicate- a subtle flavor perceived on the tip of the tongue (typical of washed New Guinea arabica)

Earthy- a soily characteristic (typical of Sumatran coffees)

Fragrant- an aromatic characteristic ranging from floral to spicy

Fruity- an aromatic characteristic reminiscent of berries or citrus

Mellow- a round, smooth taste, typically lacking acid

Nutty- an aftertaste similar to roasted nuts

Spicy- a flavor and aroma reminiscent of spices

Sweet- free of harshness

Wildness- a gamey flavor which is not usually considered favorable but is typical of Ethiopian coffees

Winy- an aftertaste reminiscent of well-matured wine (typical of Kenyan and Yemeni coffees)

Unpleasant flavor characteristic: bitter--a taste originating from the root of the tongue, often due to overbaking

Boring, non-irritating--flavor neutral charcoal--with a charred carbon smell.

Flat flat

Musty, earthy, and bland, lacking in acidity, moisture, or aftertaste

grassy--a smell reminiscent of freshly cut grass

A harsh, scratchy, coarse quality. Cloudy. Thick and not strong.

stiff--starchy texture, similar to cooked pasta water, hard--tongue sensation, similar to eating salt

Rubberish smell-smell similar to burnt rubber (commonly found in dry processed Robusta beans)

Soft--same as "bland, non-irritating" sour--sour taste resembling unripe fruit

Thin--devoid of acidity, usually resulting from insufficient extraction--having a turpentine flavor

Clear-water--lack of body in the mouth, no stickiness--wild qualities

Typical specific undesirable flavor characteristics：Bitter- perceived on the back of the tongue, usually a result of over roasting

Bland- neutral in flavor Carbony- burnt charcoaly overtones

Dead- see "flat"

Dirty- a mustiness reminiscent of eating dirt

Earthy- see "dirty" Flat- lack of acidity, aroma, and aftertaste

Grassy- an aroma and flavor reminiscent of freshly cut lawn Harsh- a caustic, clawing, raspy characteristic

Muddy- thick and dull Rioy- a starchy texture similar to water which pasta has been cooked in. Rough- a sensation on the tongue reminiscent of eating salt Rubbery- an aroma and flavor reminiscent of burnt rubber (typically found only in dry-processed robustas) Soft- see "bland"

Sour- tart flavors reminiscent of unripe fruit

Thin- lacking acidity, typically a result of under brewing Turpeny- turpentine-like in flavor

Watery- a lack of body or viscosity in the mouth Wild-gamey characteristics (THIS ARTICLE IS REPRODUCED)