Coffee dictionary

Testing Terms

When tasting coffee, distinguish between taste, texture, acidity and aroma. The following is the judgment standard of most tasters.

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:

acidic

Acidity is an essential characteristic of coffee, and it is the dry feeling of the lower edge of the tongue and the back of the palate. Coffee acidity has a similar effect to that of red wine, with a strong and exciting texture. Without enough acidity, coffee tends to be bland. Acidity is different from sourness, which is an unpleasant and unpleasant taste characteristic.

Acidity

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

Aroma is hard to separate from taste. Without smell, our basic tastes would be sweet, sour, salty and bitter. Aromatic smell enriches the soft palate's ability to distinguish between different tastes. Subtle sensations, such as aroma or wine-like sensations, come from the 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.

taste

Taste is the sensation of coffee in the mouth, i.e., the stickiness, thickness, and richness that act on the tongue. For example, drinking milk feels different from drinking water. The taste of coffee is related to the oils and solids extracted during brewing. Indonesian coffee, for example, tastes heavier than Central and South American coffee. If you can't determine the taste differences between several coffees, try adding equal amounts of milk. Heavy-bodied coffee retains more flavor when diluted with milk.

Body

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.

taste

Taste is the overall feel of coffee in the mouth. Acidity, aromas, and mouthfeel are all components of taste. It is the balance and mixing of the above sensations that produces the overall sensation. The following are common taste characteristics:

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 taste characteristics

Abundance-refers to taste and richness

Mixability--meaning multiple tastes

Balance-All basic sensory characteristics are satisfactory and no sensation obscures others.

General flavor characteristics

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

Common desirable traits

Bright, dry, sharp, smooth--(common in Central America)

Sugar taste--like sugar or syrup.

Chocolate flavor-similar to unsweetened chocolate or vanilla aftertaste

Delicate-subtle taste on the tip of the tongue (washed Arabica beans from New Guinea)

Earthy--the aromatic quality of earthy (Sumatra coffee)

Aroma--Aromatic quality intermediate between fragrance and stimulation

Fruity-Aromatic qualities similar to cherries or oranges

Smooth--smooth taste, generally without sourness

Chestnut flavor--similar to roasted chestnut flavor

Spicy--taste or aroma similar to pepper

Sweet taste--no irritation

Brutal--strong taste, generally disliked; but common in Ethiopian coffee

Wine taste-similar to the aftertaste of a fully aged wine (common in Kenyan and Yemeni 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)

Common Undesirable Traits

Bitterness-A taste produced by the root of the tongue, mostly due to overbaking

Light--smell too bland

Charcoal smell--too much coke smell

Death-no sourness, lack of aromas and aftertaste

Dirty--Granular, revolting

Earthy smell--granular, revolting

Mediocre-no sourness, lack of aromas and aftertaste

grassy smell--smell similar to freshly mowed grass

Rough--the quality of being harsh or rough.

Muddy smell--thick and greasy

Cloudy-starchy, batter like water

Coarse--a salt-like sensation on the tongue

Rubberish smell-smell similar to burnt rubber (usually found only in dried arabica beans)

Soft--smell too bland

Acidity--sour taste similar to raw fruit

Thin--no acidity, probably due to under-brewing

Turpentine smell--turpentine smell

Immersion smell-no overall taste, or lack of stickiness

Rudeness--the quality of being aggressive

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