Coffee Flavour

Coffee Flavour
Category: All About Coffee
Comments: 0 [Post]

More detailed explanation on how to describe coffee flavour, body, aroma, acidity and bitterness.

The SCAA created a coffee flavor wheel, which is used as a helpful guide during coffee cupping. The full poster is in color and includes another wheel to describe flavor and aroma taints.

Coffee Flavor:

Coffee flavor is a term that encompasses all of the other coffee cupping parameters. It is an overall evaluation of the coffee taste.

Coffee Body:

Body is the weight of the coffee that can best be sensed by allowing the coffee to rest on the tongue and by rubbing the tongue against the roof of the mouth. Coffee body ranges from thin, to light, to heavy and is a result of the fat content. The viscosity, however, results from proteins and fibers in the brew. Medium and dark coffee roast styles will have a heavier body than lighter roasted coffees, but conversely will have less acidity.

Acid vs. Acidity

Acidity is one of the key components of how a coffee tastes. The word can be a little confusing, however, as usually when we are referring to food, acidic isn’t usually a desirable quality. In fact, hear the word “acid” and you almost immediately think of a food or drink that’s going to be sour in your mouth and hard on your stomach.

But that’s not the case when talking about acidity in coffee, because here, acidity is a desirable quality. In fact, when coffee professionals talk about “acidity,” they are talking about the presence of certain acids that influence the taste of coffee. Acidity doesn’t refer to the actual acid content — it refers to a flavor note.

Because “acidity” is used to talk about how coffee tastes, you may have already heard this flavor note being referred to in other ways; words that are a bit more indicative of the flavor itself. “Bright” is a common word used to referred to coffees with good acidity.

The perceived acidity of coffee results from the proton donation of acids to receptors on the human tongue. Coffee acidity is typically a highly valued quality especially in Central American and some East African coffee. Sourness, however, is an extreme of acidity and can be considered a coffee defect. Acidity has been correlated with coffees grown at very high altitudes and in mineral rich volcanic soils. The perceived acidity of washed coffees is also significantly higher than the acidity found in naturally (dry) processed coffee.

Coffee Aroma:

Rate the intensity of the coffee aroma as the nose is first exposed to the wet grounds. When smelling coffee, the aroma can help you evaluate the coffee flavor and the brightness of the coffee. The aroma should be followed while the coffee brews, but it is most potent after breaking the crust of coffee.

Coffee aroma is responsible for all coffee flavor attributes other than the mouthfeel and sweet, salt, bitter, and sour taste attributes that are perceived by the tongue. Therefore, it might be said that coffee aroma is the most important attribute to specialty coffee. Even instant coffee has the components responsible for stimulation of our taste buds. The difference, however, is that instant coffee lacks most of the aromatic volatile compounds causing a dramatic decrease in the overall coffee flavor.

Coffee Bitterness:

Coffee bitterness is sometimes a negative, but omnipresent, aspect of the beverage. At low levels, bitterness helps tame coffee acidity and adds another favorable dimension to the brew. However, at high levels, a bitter coffee compound can overpower the other components present in coffee producing an undesirable effect. Bitter coffee results from the interaction of certain compounds with the circumvallate papillae on the back of the tongue. Astringency, on the other hand is caused by compounds that can precipitate salivary proteins on the tongue. Consumers will often mistakenly attribute astringency and any other potent characteristic of the coffee to the bitterness.

Comments on Coffee Flavour

Start the conversation by being the first to comment!

Share comments

Your Name: *
Comments: *
Please Note: HTML Markup will be automatically removed.
The ability to post urls has been disabled by the site administrator.
Copyright © 1999-2024 Espresso Planet - Supramatic Inc.
Copyright (1996) 1999-2022 Espresso Planet. All Rights Reserved. Certain names, logos, designs, titles, words or phrases constitute trademarks, service marks or trade names of Espresso Planet, SupraMatic Inc., Schaerer Ltd., Thermoplan Ltd., Breville, Delonghi, Jura, Solis, Saeco, Krups, Capresso, Gaggia, Rancillio, Rocket, Nespresso, Illy, Lavazza
Sales - Wholesale - Service and Repair of Espresso Machines and Coffee Makers in Canada - USA - Toronto - Mississauga - Ontario - Victoria - Vancouver - Calgary - Edmonton - Saskatoon - Regina - Winnipeg - Thunder Bay - Sudbury - Windsor - London - Kitchener - Barrie - Oakville - Kingston - Ottawa - Montreal - Quebec - Fredericton - Moncton - Halifax - St. John's - British Columbia - Alberta - Saskatchewan - Manitoba - Quebec - New Brunswick - Nova Scotia - Newfoundland