COFFEE TASTING

The sensory experience of specialty coffee is complex. It involves all the senses: shining oils, whirring grinders, the fragrance of ground beans, the warmth of a freshly brewed cup, and of course the flavor of each sip. Evaluating coffee can be daunting, but there are five key elements to look for in each brew.

Aroma: The mouthwatering scent of brewed coffee. Aroma is an integral part of the coffee experience and is especially apparent when the coffee is first ground. It sets the stage for the coffee’s flavor. Examples of aromas expressed by coffee include flowers, citrus fruits, caramel, fresh bread, and more. The scent of coffee before brewing is also called its fragrance.

Acidity: The perceived “brightness” of the coffee when tasted. Acidity usually determines the coffee’s overall character: lively, subdued, flat, round, sharp, tart, dry, crisp, and so on. Note that this “acidity” is a quality of the sensory experience—it’s felt on the tongue, not in the gut.

Body: The weight of the coffee in the mouth, also called mouthfeel. It’s the tactile sensation of fats, oils, and sediment from the coffee suspended in the brewed solution. Coffees may feel heavy, light, buttery, thick, syrupy, watery, winy, and more.

Flavor: Perhaps the most important part of the coffee-tasting experience. Coffee’s flavor is determined by the beans’ organic makeup, nutrients supplied to the beans by the cherries, the caramelization of sugars during roasting, and other complex reactions with the hundreds of substances that give a coffee its taste profile. Specialty coffee has an incredible range of flavors: berries, fruits, flowers, chocolate, spices, and more.

Aftertaste: The taste sensation that lingers on the tongue after drinking the coffee, also known as the finish. Coffees with heavy body tend to have a more pronounced aftertaste. It’s often described in general terms, like spicy, sugary, earthy, and so on.