Coffee Tasting Terms
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Coffee Tasting Terms

Acidity 

The pleasant tartness of coffee on the tongue.

Aftertaste 

The sensation of brewed coffee remaining in the mouth after swallowing.

Aroma 

The scent of a hot brewed coffee. When referring to ground, dry coffee the term used is 'fragrance'.

Balance 

The presence of all the basic taste characteristics in a coffee, where none overpowers another.

Body 

The texture of heaviness, richness, or thickness when one tastes coffee. Also known as mouth feel.

Cupping 

The technical term for tasting coffee. Cupping is an involved process during which coffee is evaluated on aroma, flavour, acidity, body and aftertaste.

Flavour 

The total perception of acidity, aroma & body experienced when tasting coffee.

Sweetness 

A basic characteristic that describes coffee which is free from any bitterness and has a pleasant, smooth taste.