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The Knowledge Center
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Coffee Taste
Ever
wondered about the lingo of the barista? How do they talk about taste? And
what makes a good brew? Where do the beans come from? Well, I will find out
more about these topics. Please keep visiting this page as it will always be
updated.
For now, lets
start with the four most important terms that describes the taste:
Aroma
Aroma
is a sensation which is difficult to separate from flavor. 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.
Acidity
This
refers to the crispiness of the coffee, that provide a sharp, bright,
vibrant quality. The taste of freshness. It is the sensation of dryness that
the coffee produces under the edges of your tongue and on the back of your
palate. Without acidity, the coffee would taste flat.
Acidity is often confused with
bitterness. It happens because of two basic reasons: too much water running
over too little coffee, also known as overextraction; and dark roasting.
Guess what - it could also be the result of small and undetectable traces of
caffeine.
Body
As you sip the coffee, you can feel its weight on
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.
Flavor
Flavor refers to the total impression of the
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.
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