| Acidity:
bright, brisk, floral fruity, winey, sour, bitter, harsh, sharp,
salt, sweet
Body: oily, buttery,
creamy, thick, viscose, heavy, light, full, medium, thin
The pleasant sharp taste or bite in the mouth. One of the most
important tasting categories and a much sought-after quality.
A coffee with acidity is brisk and bright with a lively "snap"
or tingle, NOT acidic or sour. A good comparison is the dry
sensation in wines. Coffee lacking acidity tends to be bland
and lifeless. The darker a coffee is roasted, the less acidy
it becomes. However, strong acidity in a green bean shows up
in a dark roast as sharpness or pungency.
Body
How the weight of a coffee is physically perceived in the mouth.
Body or mouth-feel is the sensation of heaviness in the mouth.
It also registers as a rich, full feeling at the back of the
palate. As coffee approaches a medium to dark roast, body increases.
As it passes into a very dark roast (dark French), body decreases.
Aroma/Fragrance: floral, fruity, winey, nutty, caramelly, chocolaty,
vanilla-like, herbal, spicy, smoky, turpeny, acidy
The scent emanating from hot, freshly brewed coffee that is
difficult to separate from the flavour. Aroma refers to a coffee's
smell, which is released from the beans once they are brewed.
A coffee's aroma may range from flowery to nutty. Aroma is less
developed in very light roasts, peaks in intensity in medium
to medium-dark roasts, and falls off in very dark roasts.
Finish: long,
resonant, round, fresh, clean, floral, fruity, acidy, winey,
spicy, thin, negligible, fast-fading, hard, astringent, defective,
fermented, baggy, grassy, medicinal
The aftertaste that lingers on the palate after the coffee is
swallowed. Heavier bodied coffees like the Sumatran will have
a much longer finish than lighter bodied coffees like the Mexican.
Flavour: pungent,
herbal, earthy, wild, nutty caramelly, chocolaty, vanilla-like,
floral, fruity, complex, deep, balanced, bland, rough, sweet,
winey, mellow, bland, spicy.
Acidity, body, and aroma. Some coffees simply have a fuller,
richer flavour than others whereas, other coffees have an acidy
tang that dominates everything else. Some have no flavour.
-
Bright, Dry, or Sharp [Central American coffees]
-
Caramelly -candy like or syrupy
-
Chocolaty- an aftertaste similar to unsweetened chocolate
-
Delicate- a subtle flavour 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, tangerine
or citrus
- Mellow-
a round, smooth taste, typically lacking acid and very balanced
-
Nutty- an aftertaste similar to roasted nuts (hazelnut, macadamia
nut)
-
Spicy- a flavour and aroma reminiscent of spices
- Sweet-
free of harshness
- Wildness-
a gamey or wild cherry flavour that is not usually considered
favorable but is typical of Ethiopian coffees and makes an
excellent espresso
- Winey-
an aftertaste reminiscent of well-matured wine [typical of
Kenyan and Yemeni]
- Defects:
fermented, medicinal, moldy, musty, baggy, grassy, woody,
pulpy, earthy, groundy
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