Aroma is used to describe a coffee’s scent. Our sense of smell allows us to discern the aromatic character of the bean, which is released with the high heats of the roasting process and awakened when brewed. Aromatic notes can be delicate or intense and range from floral to earthy, fruity to citrus and more.

 

Body/Sense of Touch: Body refers to the fullness and weight (the thinness to thickness), of the coffee in the mouth. It ranges from light to full and is determined both by the bean’s origin and the method by which it is brewed. The feel of the coffee in the mouth enables one to discern the coffee’s body and smoothness.

 

Acidity/Sense of Taste: Acidity refers to the pleasant tartness of a fine coffee and is the taste of sharp, high notes found in the coffee. In coffee language, acidity does not signify the PH or acid level of the coffee, but instead conveys a brightness and aliveness. The taste buds that perceive acidity are located along the sides of the tongue.

 

Color & Luster/Sense of Sight: The roasting process is what ultimately determines a bean’s unique color and glossy coating, as the high heats cause the beans to become caramelized with their own sugars and glossy with their own oils. Our ability to appreciate the rich, intense color of dark roasted beans comes from our sense of sight.

 

Flavor/Sense of Smell, Touch, Taste and Sight: Flavor is the overall sensation that the palate experiences and combines the coffee’s unique aroma, acidity, and body.bross