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Coffee tasting words coffee tasting Intensity

Published: 2026-08-23 Author: World Gafei

Last Updated: 2026/08/23, Coffee tasting here actually refers to black coffee, which is very similar to wine appreciation: Clean: coffee is not earthy, not wild, and has no major defects and uncomfortable features. Balance: features that are complex and interesting enough, but none that stand out. Texture, taste (Body, Mouth)

Coffee tasting terms

The coffee tasting here actually refers to black coffee, which is very similar to wine appreciation:

Clean: coffee has no earthy taste, no wild taste, no major flaws and uncomfortable features.

Balance: features that are complex and interesting enough, but none that stand out.

Texture, taste (Body, Mouthfeel): texture refers to the thick, sticky touch of coffee in the mouth, which is proportional to the amount of colloid suspension in coffee. Since the texture is felt throughout the mouth, we use "rich" to describe thick coffee and vice versa as "thin".

Complexity (Complexity): refers to the different levels of characteristics that coexist in the same cup of coffee, high complexity, indicating that you can feel more kinds of sensory stimuli; it should be noted that these feelings include the afterrhyme and are not necessarily limited to the feelings of drinking. Depth (Depth): this is a more subjective adjective that refers to resonance and appeal beyond sensory stimulation, which may be caused by meticulous sensations or complex interactions between different senses.

Bitter (Bitter): this is the characteristic of deep baked beans, which, like sour taste, is not necessarily uncomfortable, but the sensation of the whole mouth and throat, not just the tongue. Generally speaking, friends who drink American coffee or Saifeng coffee may use "strong" to describe this feature. Sweet: it has two meanings. The first is to feel the stimulation of sweetness, which is commonly known as sweetness; the other means that between baking in a deep city and baking in Espresso, the taste of glycol, which is partly astringent and rich in texture, is reminiscent of sugar; the tip of the tongue does not have to react.

Smooth: a sweet Espresso that is slightly sour and bitter, with a little sugar and can be drunk comfortably without milk.

Acidity (Acidity): the taste of coffee left on the tip of the tongue after it is imported. The word "sour" looks eye-catching, but in fact, the original flavor and fresh vitality of coffee beans, like wine, are contained in its sour taste. The acidity of fresh coffee, with the aroma of fruit, is like the natural acid in lemon, grape, apple and other fruits, which is pleasant and fresh.

Aroma: the mellow smell of coffee in the wandering air. From roasting, grinding to brewing, coffee beans try their best to release their fragrance at every stop of its long journey. Therefore, you might as well make good use of your sense of smell and experience this fragrant journey with coffee.

Flavor (Flavor): connect the above three, collage into the impression of coffee. Some coffee has a variety of flavors, sour, sweet and bitter, while others are extremely sour, completely occupying your sense of smell and taste. There are also people who are used to using "feeling" to dominate judgment-does coffee have its own style? Does it have a unique forest or fruit aroma? Is your temperament gentle or masculine? This is the most intimate and emotional stop in all the tasting processes.

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。