How
to taste
First, smell the coffee. You can start by sniffing the coffee when it
is freshly ground, and then smelling the brewed coffee to compare the
two aromas. Besides the obvious coffee smell, what does each aroma remind
you of? A plant or flower you've smelled? Wood? Earth? Leave your mind
wide open.
Next,
taste the coffee. To get the fullest flavor, we recommend you slurp
it, taking the liquid into your mouth so that it spreads evenly over
the entire surface of your tongue and reaches all of your taste buds
at once. Don't be afraid to make a loud noise.
If it's
possible, it's best to taste several different coffees side by side,
so the comparisons you make are as fresh in your mind and taste buds
as possible. Prepare all the samples the same way, so they are consistent
with each other. Take your time, and enjoy the process. The more you
taste, the better you get at it.
Flavor
characteristics of the three major growing regions
Every fine coffee is known for particular characteristics that make
it unique. But there are taste generalizations for the three major coffee-growing
regions that can be helpful to keep in mind when tasting coffee:
Latin American coffees are known for their clean mouth feel and slightly
sweet, lively acidity. In some of these coffees, the acidity sparkles
clearly above the other flavor components; in others, it provides a
subtle but crisp accent.
Africa & Arabia produce coffees that often have sweet flavors reminiscent
of the aroma of a bowl of fresh fruit. This quality is balanced in some
of these coffees by a somewhat tart acidity. This region exhibits a
wide range of flavors, from mellow and winy to zesty and citrus.
Pacific coffees are generally rich and full-bodied, with nutty and earthy
flavors. Most can be described as smooth in acidity with a slightly
dry finish.
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- Acidity
Acidity is the liveliness in coffee. In everyday conversation, "acidity"
may sound unappealing, but in coffee terms it's actually a highly
desirable quality. Not to be confused with the ph level, "palate
acidity" is the brightness of flavor -- without it, coffee tastes
flat and dull. All good coffees have some acidity, but to varying
degree. Acidity in our coffees ranges from low (smooth) to high (lively).
- Aged
A pleasant, distinctive "old" or "cellared" aroma,
found in aged coffees.
- Berry/Citrus
A sweet berry or citrus flavor.
- Bitter
One of the four basic tastes, it is detected on the back of the tongue.
A certain degree of bitterness adds to the fullness of coffee's flavor;
also, it is a prominent aspect of very dark-roasted coffee. It is
unpleasant in high degree, especially if due to over-extraction.
- Body
Body can be described as "mouthfeel" -quite literally, how
a coffee feels in your mouth. It's an impression of a coffee's weight
on your tongue. The best way to determine the degree of body in a
coffee is to take a small sip and let it rest a moment on you tongue.
Is it medium? Full? Very full? "Body" in our coffees varies
from medium to very full.
- Buttery
Full- bodied with an oily and rich mouthfeel.
- Caramelly
A sweet note reminiscent of candy or syrup produced by caramelizing
sugar without burning it.
- Carbony
An aromatic roasted or burnt taste, found in very dark-roasted coffees.
- Chocolatey
A flavor reminiscent of unsweetened chocolate or cocoa powder.
- Clean
A coffee with a clear and refined texture in the mouth; opposite of
dry.
- Complex
A taste or aroma with many aspects (as opposed to simple).
- Dry
A coffee with a parching or drying finish. It can also be called astringent.
- Earthy
An aromatic fresh soil or wet earth characteristic.
- Fine
A coffee with distinct positive quality characteristics such as acidity,
body, etc.
- Flat
A lifeless coffee lacking in any acidity.
- Flavor
Flavors and aromas are as varied in coffee as they are in wine. Naturally,
coffee tastes and smells like coffee. But other flavors and scents
--such as chocolate, fruit, or flowers-- are what make coffee drinking
such an enjoyable experience. The next time you have a cup of coffee,
take a deep whiff before your first sip. Use your nose to give your
mouth a preview, to enhance the flavors on your palate.
- Floral
Reminiscent of flowers.
- Fruity
A sweet berry or citrus flavor.
- Full
A prefix to good characteristics such as acidity, body, or range of
flavors, to indicate a strong character.
- Herbal
An aroma reminiscent of grass, dried herbs or grains, or fresh foliage.
- Lively
A coffee with high palate acidity.
- Mild
A rounded and balanced coffee, sometimes with acidity and/or sweetness,
and without pungent or dry flavors.
- Musty
A pleasant "old" or "cellared" aroma sometimes
found in aged coffees.
- Nutty
Reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc.
- Pungent
A strong and penetrating effect on the palate.
- Rich
An indicator of a coffee with depth and complexity of flavor, full
body, and an overall satisfying taste.
- Roasty
A bittersweet smoky or carbony flavor created by dark-roasting coffee.
It can sometimes be described as the taste of the roast, rather than
an inherent flavor of the bean.
- Scorched
An unpleasant bitter or acrid taste, created by brewing coffee with
boiling water.
- Smoky
A naturally occurring aroma of wood smoke, or a synonym for roasty.
- Smooth
A coffee low in palate acidity.
- Soft
A well-rounded flavor lacking any harshness or acidity; mellow.
- Spicy
An aroma suggesting spices such as cinnamon or allspice; also, a slightly
"hot" sensation in the finish.
- Strength
The ratio of ground coffee to water.
- Sweet
One of the four basic tastes, detected at the tip of the tongue. A
mild coffee with sweet fruity, caramelly, or chocolaty flavors.
- Syrupy
Sweet, rich, and viscous mouthfeel.
- Tangy
A savory combination of sweetness and sour acidity.
- Tart
Pleasantly pungent and sour.
- Wild
A coffee with varying flavors from cup to cup, or odd, gamey, tangy
nuances.
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