The Art of Coffee Tasting
Coffee is like wine in that several components work together to create an overall flavor.
Aroma – The scent of brewed coffee. Typical descriptors include strong, moderate, delicate, faint, floral, nutty, spicy and fragrant. Aroma is the coffee drinker’s first sensory experience. Experts will differentiate between the fragrance (smell of ground beans), the aroma (smell of ground coffee steeped in water) and the nose (vapors the coffee releases in the mouth).
Acidity – The pleasing tartness of coffee (not meaning sourness or sharpness).
Body – The richness (or lack thereof) that a coffee imparts in the mouth (or mouthfeel). Common descriptions include full, medium, thin, slight, buttery, oily or rich.
Flavor – The taste or character of coffee or how the components come together as a whole. Positive descriptors include earthy, winy, nutty, spicy, cinnamony, toasty and tangy. Negative descriptors include harsh, bitter, green, grassy, strawy, hidey, muddy, woody, rancid, rubbery and musty.
Finish – The aftertaste, often related to its body – the fuller the body the longer the finish.
