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Acerbic
A term reffering to a taste fault in the coffee brew that leaves an acrid and sour sensation on the tongue.
AREAS: COFFEE CATEGORIES: CUPPING
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Acidity
An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant tartness, but not be so acidic as to be bitter. See Cupping Method.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Aftertaste
The sensation of brewed coffee vapors in the mouth, released after swallowing.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Aroma
An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant fragrance when hot and freshly brewed. See Cupping Method.
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AREAS: COFFEE CATEGORIES: CUPPING TASTE GRADE
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Aspiration
Drawing coffee brew into the mouth by vigorous suction and spraying it evenly across the tongue to release gases. Aspiration provides for a better sensory evaluation.
AREAS: COFFEE CATEGORIES: CUPPING TASTE GRADE
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Balance
This tasting term describes coffees that are complex, but where no one element overshadows the others. See Cupping Method.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Basic tastes
Sweet, sour, salt, and bitter, respectively characterized by sucrose, tartaric acid, sodium chloride, and quinine.
AREAS: COFFEE CATEGORIES: CUPPING TASTES GRADE
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Body
The physical properties of the beverage as perceived in the mouth during and after ingestion.
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AREAS: COFFEE CATEGORIES: CUPPING TASTE TERMS
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Bouquet
The total aromatic profile of a coffee brew, created by the sensations of gases and vapors on the olfactory membranes.
AREAS: COFFEE CATEGORIES: CUPPING BREWING TASTE
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Brew colloids
Micro-sized particles formed by different combinations of oil and water-soluble constituents that are suspended in brewed cof- fee. Colloids give texture (mouthfeel) and contribute to overall flavor.
AREAS: COFFEE CATEGORIES: BREWING CUPPING TASTE
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Caramel
This aroma descriptor is reminiscent of the odor and flavor produced when caramelizing sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Cinnamon Roast
A light cinnamon brown color; generally has a pronounced nut-like flavor and a high level of coffee acidity.
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AREAS: COFFEE CATEGORIES: ROASTING CUPPING BREWING
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