Flavor – while flavor is somewhat subjective on how we perceive taste, there are terms that tasters use to communicate the common or distinctive taste characteristics of coffee. For example, “winy” is a desirable flavor, reminiscent of a hint of red wine. A coffee may have a “nutty” taste or a “bitter” component. Some coffees have a hint of “berry” or “citrus”. In a more general sense, flavor is the overall perception of the coffee and is also a balance of the acidity, body and aroma of the coffee. See the additional terms below that describe the different coffee flavor characteristics in more detail.
Acidity – this does not refer to the degree of acidity (ph). As a taste characteristic, acidity refers to the sharp and pleasing aftertaste, often referred to as the liveliness of the coffee. In coffee, acidity is a highly desirable quality that describes the brightness of flavor. Acidity ranges from low (smooth) to high (lively). A coffee without any acidity is generally undesirable and is referred to as flat.
Body – refers to the taste sensation as the coffee flavor settles on the tongue. Body is a desirable quality that describes more the feel of the coffee in your mouth rather than the flavor. It is the heaviness, thickness, and viscosity of the coffee that contribute to the sensation of richness. The coffee oils extracted during brewing contribute to the sensation of body and richness. An espresso or french press brew will produce a more full bodied coffee, while a conventional drip machine will produce a lighter bodied coffee because the paper filter removes the desirable flavor oils. A coffee with full body has a richness of flavor and aroma. A thin, watery tasting coffee with little flavor is said to lack body.
Aroma – is the smell of the coffee. Because of the way our sense of taste and smell work together, the more complex or subtle taste characteristics of coffee actually come from the smell or aroma more than the taste or palette. Without our sense of smell, we would be left with just our taste buds, which are only capable of detecting the four basic taste sensations of “sweet”, “sour”, “salty” and “bitter”. The more subtle nuances of coffee flavor such as “floral” or “winy “ come more from the aroma or smell of the coffee. Official coffee tasters, called “cuppers” will also smell the coffee grounds to judge or classify the flavor characteristics of the coffee. The smell of the coffee grounds is referred to as the fragrance or bouquet.
Finish – is a more recent term brought over from the wine tasting world. Finish describes the sensation in the palette after you’ve swallowed the coffee (or spit it out as cuppers do after every taste). Some coffees will develop in the finish. That is, they leave a pleasurable taste and/or feel in your palette that lingers. And that lingering taste sensation can change in noticeable ways from the initial sensation and taste when the coffee is in your mouth.
