Coffee Vocabulary
There are many words that can be used to describe coffee.
During coffee cupping, certain characteristic are easy to
distinguish even for a beginning taster. For example, the
difference between natural and washed coffees, and between
high-grown and low-grown coffee.
To have a more accurate way to describe the differences
found in coffee, it is recommended to have a standard glossary
of terms and words before starting to cup. Here are a list of
words and terms that are ideal for describing the difference
during cupping.
Acidity -
A measure of the acid content in the
liquid. In fine coffees, acidity is a pleasant sharpness not to
be used with the sour taste of inferior coffees.
Aftertaste -
The sensation of brewed coffee released
after swallowing. Range from carbony to chocolaty, spicy to
turpeny.
Aroma -
The sensation of the gases released from
the brewed coffee, ranging from herby to fruity.
Bitter -
A taste by the back of the tongue, usually
caused by over roasting.
Bland -
Perceived by the back of the tongue and
ranging in taste from "soft" to neutral. Found often in washed
Arabica coffees such as Guatemalan Low Grown.
Body -
Associated with mouthfeel and texture, this
should be strong, full, pleasant characteristic.
Bouquet -
The total aromatic profile, resulting in
compounds form fragrance, aroma and aftertaste.
Caramelly -
A common aromatic sensation, similar to
candy or syrup.
Carbony -
A common aromatic sensation in dark-roasted
coffee, reminiscent of a burnt substance.
Chocolaty -
A common aromatic sensation in a brew's
aftertaste, reminiscent of unsweetened chocolate or
vanilla.
Dead -
A lack of fragrance, aroma and
aftertaste.
Delicate -
Related to mellow, fragile, subtle flavour.
Found in washed New Guinea Arabica coffee.
Dirty -
An unclean smell or taste that can be
specific, such as sourness or mustiness.
Earthy -
An unclean smell or taste similar to
dirty.
Flat -
A lack of fragrance, aroma and aftertaste,
similar to dead.
Flavor -
The experience of aromatics once the coffee
is in the mouth.
Fragrance -
The aromatic sensations inhaled by
sniffing, can be described as ranging from sweetly floral to
sweetly spicy.
Fruity -
An aromatic sensation reminiscent of citrus
fruit or berries.
Grassy -
Used to describe an odor or taste in some
coffees that is similar to that of a freshly mown
lawn.
Harsh -
A hard, raspy, often caustic flavour
sometimes described as "rioy".
Lifeless -
Lacking in acidity, similar to
Thin.
Mellow -
A rounded, smooth taste, lacking in
acidity.
Mild -
Refers to a coffee that lacks any
overriding characteristic, either pleasant or
unpleasant.
Mouthfeel -
The tactile sensations the coffee produces
on you palate.
Muddy -
A dull, indistinct thickish
flavour.
Musty -
A flavour that often occurs due to poor
storage or lack of sufficient drying, aging, or
overheating.
Nutty -
An aromatic sensation that is released as a
brew that is swallowed, similar to roasted nuts.
Neutral -
A flavour that is desirable in good
blenders. lack of any strong flavour.
Rich -
A parched sensation on the tongue, related
to sharp, salty taste sensations.
Rubbery -
Caused when fruit is allowed to partially
dry while still on the tree. Mostly found in dry-processed
Robusta, not in Arbica.
Soft -
The absence of the parched sensation on the
tongue, rather bland.
Sour -
Related to over acidity, a sharp, biting
flavour often from under ripe beans.
Spicy -
An aromatic that is similar to
spices.
Sweet -
Free from any harshness.
Taint -
A chemical change in the bean brought about
by any number of internal or external changes which changes the
coffee's flavour.
Thin -
Related to underbrewing, resulting in a
coffee lacking in any acidity.
Turpeny -
Tasting like turpentine smells.
Watery
-Due to the wrong water to
coffee ratio.
Wild -
A gamey flavour often associated with
Ethiopian coffees.
Winey -
Similar to wine, characterized by
full-bodied, smooth coffee. Found in Kenyan and Yemeni
coffees.
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