Taster's Term

Taster's Term

How do they talk about taste? There are four most important terms that describes the taste: Aroma, Acidity, Body and Flavor. Lets us start with some tasting terminology/ term that used by our taster to describes the taste:

Acidity: This refers to the crispiness of the coffee, that provide a sharp, bright, vibrant quality. The taste of freshness. It is basic taste recognized by the taste buds located towards the front and sides of the tongue; pleasant and desirable coffee attribute, particularly common to many high-grown Arabica beans.

Aroma: Is a sensation which is difficult to separate from flavor. The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet. Without our sense of smell, our only taste sensations would be : sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates.

Animal-like: A taster's term, not widely used but very apt for a particular coffee aroma that is like a litter of puppies on a damp day in Texas. Slightly different from hidy, and detected more in Robusta than Arabica.

Ashy: A smell like that of a cold fireplace, found in the flavor/ odor profile of certain coffees.

Bitterness: An undesirable flavor, detected at the back of the mouth, often as an aftertaste. Sometimes the result of over-roasting likes dark roasts are intentionally bitter, improper brewing such as over-extraction (too little coffee at too fine a grind), staling from oxidation, or resulting from poor storage, :slightly bitter" can be desirable, as per espresso, dark chocolate, chicory.

Bland: The pale flavor often found in low grown Robusta coffees. Also caused by under-extraction (too little coffee or too course a grind).

Body : The tactile impression of the weight of the coffee in your tongue. Like heaviness, viscosity, thickness or richness that you perceive on your tongue. Like whole milk feeling. It could range from the full (buttery and syrupy) to medium to light. Full bodied coffee usually originate in Indonesia such as Sumatra, like the Sumatra Mandheling. Latin American coffee are usually light to medium bodied. Coffees with a heavier body will maintain more of their flavor when diluted.

Briny: The salty sensation caused by excessive heat after brewing (truck-stop coffee).

Chocolatey: Flavor reminiscent of chocolate which can be found in various crops (some Australian, New Guinean & Ethiopian, for example)

Cheesy : Rather pungent flavor/ aroma of slightly sour, curdled milk or cheese.

Citrus: Flavor reminiscent of citrus fruits die to high acidity; very desirable, denotes quality and high-altitude growth.

Earthy : The spicy "of the earth taste" of Indonesian coffees.

Exotic: Unusual aromatic and flavor notes, such as berry or floral.

Flavor: The total impression of Aroma, Acidity and Body. Flavor is the overall perception of the coffee. It is generally used to describe the flavor, such as the fruitiness, chocolateness, spiciness in your mouth.

Foxy : Derogatory descriptor for doubtful taste caused by over-fermentation.

Fruity : Flavor descriptor reminiscent of the odor and taste of fruit, particularly berries. Related to the perception of very high acidity in some coffees.

Gamey : Unusual and interesting flavor, often found in dry-processed East African coffees (such as Ethiopian Djimmah), reminiscent of cheesy, but not sour or negative.

Hidey : A taster's term for the aroma of animal hides, a distinct odor of dry leather; not dissimilar to the smell of leather articles, rather unpleasant in coffee (see Animal-like)

Musty : Taster's term to describe a flavor like earthiness, as in a cellar.

Rancid : A taster's term associated with odors of deterioration and oxidation, as when oily foods like nuts go stale.

Rubbery : A taster's term for the coffee aroma characteristic of hot types, not necessarily derogative, and often associated with certain Robusta.

Smoky : Aromatic flavor of wood smoke, very pleasant attribute sometime found in certain coffees such as some from Guatemala and also occasionally some Indonesian Arabica.

Soft : An important taster's term difficult to define; refers to a mellow texture found in certain beans, desirable and pleasant; not associated with strongly acidic beans. Lightish in feel, but not in body. A term understood best by tasting it.

Sour : Taster's term denoting possible over-fermentation; an excessively sharp, biting, unpleasant flavor not to be confused with acidic.

Spicy : The flavor of particular spices.

Sweet : Smooth and palatable coffee that is free from defects and harsh flavors.

Thin : Term when coffee's body does not equal acidity or flavor; out-of-balance, watery, wishy-washy in mouth feel.

Winy : Aroma descriptor used to denote the combined sensation of smell, taste and mouth-feel similar to that in fine red wine. It is often perceived as a strongly acidic or fruity note, and is sometimes more apparent as an after-taste. Kenya AA coffee is one of the most notables.

Woody : Flavor peculiar to either dead (indicating old crop, coffee store too long) or green wood flavor found in certain coffees, like fresh saw-dust; neither very pleasant.

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