Terms relating to coffee

Flavor (flavor) is the overall impression of aroma, acidity and mellowness, which can be used to describe and compare the overall feeling of coffee.

Acidity (acidity) is the acidity and strong quality of all coffee grown on the plateau. The sour and sour taste here is different from bitterness or sour, and it has nothing to do with pH, but it is a fresh and lively quality that promotes coffee to play a refreshing and lively function such as refreshing the mind and clearing the taste.

Body (mellowness) is the taste of coffee on the tongue after drinking it. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Aroma (odor) refers to the smell and aroma emitted by coffee after conditioning. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, spicy and so on.

Bitter (bitter taste) is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour.

Bland refers to coffee that grows in the lowlands and is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

Briny (salty taste) means that after brewing coffee, if overheated, it will produce a salty taste. The coffee in some coffee shops has this taste.

Exotic (uniqueness) describes coffee with its unique aroma and special flavor, such as flowers, fruits and spices. Coffee from East Africa and Indonesia usually has this property.

Mellow (aromatic alcohol) is an adjective for coffee with low to medium acidity and good balance.

Mild (mild) means that some coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

Strong (strong) technically describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, strong describes the strong flavor of dark roasted coffee. In addition, it also misleads people into the illusion that it contains a lot of caffeine. In fact, canned light coffee is high in caffeine because it contains more decaf.

Sweet is a widely used adjective that is almost like fruit in nature and has something to do with the taste of wine. Coffee grown on the Costa Rican plateau usually has a pungent flavor.

Wild describes coffee as having extreme taste characteristics. If ordinary people cannot accept it, they will call it eccentric, but it may also be an attractive feature, depending on personal preference.

Winy (wine taste) describes a charming flavor reminiscent of wine. Fruit-like acidity and smooth mellowness create a special contrast flavor.