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Coffee Tasting Terminology
The following terms are
commonly used for tasting and describing coffees.
Aroma
Aroma refers to the fragrance or odor of brewed coffee.
Aromas may be:
-
Lacking or faint
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Delicate
-
Strong
Body
The sensation of fullness in the mouth and how long it
lingers is body. Full-bodied coffee combines
long-lasting flavors with compounds that coat the taste
buds, giving the mouth a sense of fullness. Brewing
method also influences body. A French press or espresso
machine allows more oils and fine particles into the
finished brew, producing heavier-bodied coffee.
Conventional drip machines use paper filters that trap
particles and flavor oils, resulting in lighter-bodied
coffees. Some examples of levels of body:
-
Light (most Decaf, Mexican)
-
Medium (Nicaragua, Papua New
Guinea, Rwanda)
-
Medium-full (Ethiopia Harrar,
Colombia, Vienna Blends)
-
Full (Kenya, Sumatra, French
Roasts, Black & Tan)
Brightness (acidity)
Brightness is the crisp first impression of a coffee's
flavor sensed at the tip of the tongue. The brightest
coffees have a snappy, palate-cleansing quality. Coffees
with less brightness are soft and smooth, and dark
roasts are less bright than light roasts of the same
origin. Examples of the brightness range of various
coffees:
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Low (Sumatra, Celebes, Peru,
French roasts)
-
Medium (Colombian, Nicaragua,
Papua New Guinea)
-
High (Kenya, Costa Rica,
Rwanda, Guatemala)
Flavor
Flavor is the combined impression of a coffee's aroma,
brightness, and body. There are 3 sets of coffee
flavors, each perceived in a different part of the
mouth:
-
Front - Crisp flavors
that form the first impression of a coffee, often
described as citrusy, floral or winy;
-
Mid - Rich, creamy
notes that define a coffee's overall flavor, these
flavors register at mid-tongue and on the upper
palate. Descriptive terms abound - plum, berry, milk
or dark chocolate, maple, caramel, malt, etc.
-
Back - Deep savory and
smoky notes that form the lingering impression of a
coffee's taste, these are perceived from the base of
the tongue into the throat. The flavors added by
dark roasting fall mainly into this category, and
include smoky, earthy, syrupy and bittersweet.
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