Tasting Glossary
| Acid, Acidity The taste resulting from most acids like citric acid, lactic acid, tartaric acid... You can compare it to lemon juice and is mainly due to growing soil (volcanic soil). Acidity is a valuable trait in Arabica coffees.
Bitter The basic taste from substances like the quinine.
The bitterness is related to the chemical composition of coffee and, in particular, to some elements like caffeine and chlorogenic acid. Aroma The aroma is explored through the sense of smell. There are six main aromatic families when talking about coffee: vegetable, floral, fruity, wooded, spicy, toasted.
Aromas are more prominent in washed Arabica coffees than in Robustas. Astringent A dry bitterness sensation deep inside your mouth.
Body Strong An espresso feature due to the natural coffee strength. A strong taste gives a dense, full sensation.
Sweet A balanced coffee with a perfect mix of aromas and no aggressive tones. This description mainly fits washed Arabicas and the best coffees from Brazil.
Balanced A balanced coffee contains every basic organoleptic feature and none of them has any prevalence above the others.
Fruity Savoury and aromatic like a fruit; you perceive both the taste and the aroma.
Persistent The taste intensity lasts for a long time inside your mouth, even after swallowing.
Source: santecafenews.net |
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