Coffee tasting is an art and science that takes years to master. However, even the beginner coffee taster can begin to appreciate the nuances of flavor in a cup of coffee. In case you are wondering what exactly it is that separates a good cup of coffee from a great cup of coffee, we've got you covered with this guide to coffee tasting.
AROMA
In tasting, aroma is how pleasantly the coffee calls your sense of smell.
In tasting, aroma is how pleasantly the coffee calls your sense of smell.
ACIDITY
Acidity is the pleasing brightness or sharpness in a coffee. It can be intense or mild, round or edgy, elegant or wild, and everything in between.
BODY
This is the sense of weight or heaviness that the coffee exerts in the taster’s mouth, and is sometimes referred to as “mouthfeel.”
FLAVOR
Many factors influence the flavors you’ll detect. Common flavor examples: fruity, earthy, caramel, nutty, buttery, chocolate, honey, woody, and spicy.
FINISH
The ideal finish, or aftertaste, is clean and sweet, with enough endurance to carry the flavor for 10-15 seconds after swallowing, without bitterness or astringency.
