A COFFEE TASTERíS GLOSSARY
High acid (acidity) coffees have a sharp, pleasing, piquant quality that points up their flavor and gives them snap, verve and liveliness in the cup. Acidity may be high, medium, low, or lacking altogether in coffees, in which case the coffee tastes flat and dull. Acidity is characteristic of high-grown coffees.
Refers to the odor of the prepared coffee beverage. It may be lacking, faint, delicate, moderate, strong, or fragrant (also called aromatic), and distinctive as to character.
The tactile impression of weight and texture in the mouth. Coffees may be watery, thin, slight, medium, full, heavy, thick, or even syrupy in body, as well as buttery, oily, rich, smooth, chewy, etc. in texture. Easiest to detect in full strength coffee.
Characteristic of all fine coffees. Does not necessarily imply clarity of flavor impression, but the type of coffee processing.
The total impression of aroma, acidity, and body; if the impression is strong, fine, and pleasant, the coffee is described as flavory, or flavorful, or ranked on a scale from poor to fine flavored.
A flavor taint said to come from overripe fruit pulp.
Full, well balanced, satisfying coffee, implies low or medium acidity.
Indicates depth and complexity of flavor and full, buttery body.
Low acid coffees are described as soft, mellow, sweet.
Said of a smooth, palatable coffee, free from taints or harshness.
Sometimes used to indicate thick body and mellow quality, and also used to denote a snappy, vinous acidity.