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Something About Coffee Tasting

Whether a cup of coffee is good or not is a straightforward feeling, just that it needs training and breaking the stereotypes of past experience.

Roaster Coffees - Brew Better Coffee

The most common reaction of coffee drinkers is "I don't want to sour" or "I don't drink without sugar and milk." Only by breaking these stereotypes can I take the first step in coffee taste.

Good coffee can be served with lots of fruit and flavors of delicious foods and spices that are not additions but the original Flavor of coffee.

So many flavors in coffee require a sharp sense of smell and taste to discern their fineness, some people have a sharp sense of taste, and some people need more taste to improve their ability to taste.

Whether or not you drink coffee every day, you need to be careful to avoid overconsumption of caffeine before you drink it each time. You can use a caffeine calculator to record the caffeine content of each cup of coffee.

To make it easier for drinkers to describe the rich Flavor, there are several ways to help you experience it:


Coffee is preferably grinded, it is recommended to buy coffee raw beans for boiling. Because the fragrance is strongest within 15 minutes of grinding, Sub-sniffing may also have subtle layers. To help you experience this cup of coffee, if you buy a ground powder, Not only does the aroma weaken significantly, but Flavor is also affected.


Coffee just cooked, basically too hot mouth not suitable for direct drinking, then can smell Aroma first. The "characteristics" of a coffee Aroma correspond to the place where the coffee is produced, while the "strength" of an Aroma is usually related to the freshness of the coffee, measured by the length of the period from the date of roasting to the date of use of the coffee, and also affected by the isolation of moisture and oxygen from the packaging.


Flavor represents the main characteristic of coffee, the sensory experience of the "middle section," between the coffee's Aroma, Acid, and Aftertaste. Flavor combines all taste buds senses with a retro-nasal impression of coffee. Flavor contains flavor, Aroma strength/quality/complexity.

Use the caffeine calculator online:


Aftertaste is defined as a frontal Flavor trait (taste and aroma) that remains on the back end of the tongue for a long time after drinking coffee. If Aftertaste is short or has a negative Flavor (bitter residue, etc.), the experience of the cup of coffee will be reduced. When Aftertaste is long and has a front Flavor, it enhances the experience of this cup of coffee.

Positive adjective: Aftertaste long, well-preserved Flavor in the throat

Negative adjectives: Aftertaste short, no Flavor reserved, or Flavor undisclosed


Acid is often described as the "brightness, brightness" of coffee when it has positive Flavor, and as "stinky acid, sour" when it has negative Flavor. At its best, Acid gives coffee sweetness, a lively texture, and Flavor traits like fresh fruit, which are often immediately felt when drinking coffee.

However, excessive or significant Acidities can be uncomfortable, and excessive Acidities may not be appropriate for the coffee's Flavor traits to present, making the cup feel "unbalanced." Acidity quality is based on the terroir characteristics of the coffee production site, or the impact of other factors (roasting, cooking use, etc.).

If you want to brew fresher coffee, you need a free coffee grind size chart to help you grind fresh coffee grounds:

Positive adjectives: Bright, lively, soft, rich, Acidity convertible to high sweetness...

Negative adjectives: Sharp, irritating, monotonous, Acidity can't turn sweet...


Body "heavy" or "light" coffee can provide a pleasant touch experience, although the strength of the two is very different, both can give you extra points for this cup of coffee.

Obverse adjectives: Thick, rounded, smooth, light...

Negative adjectives: Water, astringency, dryness, tongue scraping, granularity...

Read More: How Does Stirring Affect The Flavor Of Pour Over Coffee? - Passive House Canada


Balance incorporates all the elements of this cup of coffee, including Flavor, Aftertaste, Acid, complementary or contrasting feelings with Body. If coffee lacks the nature of a certain aroma or taste, or if some characteristics are too strong, it is not good Balance.

Effect of drinking temperature

Freshly brewed coffee is not suitable for drinking, under this heat people's tongue cannot feel Flavor. Once coffee has cooled to 70 ° C, post-nasal olfactory sensation is most evident at this temperature, suitable for Flavor and Aftertaste qualities.

As coffee continues to cool down, focus on feeling coffee's Acidity, Body, and Balance.

Coffee Flavor, Aftertaste, Acid, and Body are the perfect results for a cup of coffee if they blend together and produce synthetic results.

References: Climate Factors Affecting Coffee Cultivation In Brazil - Heath Digital Community

How To Taste Coffee

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