Monday, May 10, 2010


The four terms : acidity, body, aroma and flavor are used by professionals when evaluating coffee quality. Coffee beans that rate well in all four areas are described as "well-balanced". One way to become familiar with the bean characteristics is to try coffee tasting, also known as "coffee cupping".

1. Acidity
Coffee with good acidity tastes bright, with a pleasant sharpness similar to a dry white wine. Acidity is a desirable characteristic and can be fruity or metallic. Without acidity, coffee tastes bland or flat.

2. Body
Body is the word used to describe the way of coffee feels in your mouth. A full bodied coffee, will feel thick, rich or heavy. A medium bodied coffee, will feel lighter. If you like milk in your coffee, a heavier bodied coffee will maintain more flavor when the milk is added. With a mouth full of coffee, you can assess the body by running your tongue across the roof of your mouth. You will be able to feel oiliness and thickness, which together define body. Body can be thin, thick, dry, syrupy, etc.

3. Aroma
When coffee beans are roasted, they release the fragrant oils that make the coffee aroma. High quality coffee beans will contain up to 3 times more fragrant oils than inferior beans.

4. Flavor
Flavor is the combined effect on the tastebud of the acidity, body and aroma of the coffee bean. Terms used to describe flavor usually draw comparison with other familiar taste, such as nutty, spicy, or watery. Here are some common terms used to describe the flavor of coffee beans:
-Positive Flavor: Nutty, Spicy, Fruity, Mellow, Caramelly, Chocolaty, Winey, Floral, Smokey, Tangy.
- Negative Flavor: Grassy, Chemically, Muddy, Watery, Rubbery, Rioy (a medicinal taste).

Instant Coffee.


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