The pleasant tartness of coffee on the tongue.
The sensation of brewed coffee remaining in the mouth after
The scent of a hot brewed coffee. When referring to ground, dry
coffee the term used is 'fragrance'.
The presence of all the basic taste characteristics in a coffee,
where none overpowers another.
The texture of heaviness, richness, or thickness when one tastes
coffee. Also known as mouth feel.
The technical term for tasting coffee. Cupping is an involved
process during which coffee is evaluated on aroma, flavour,
acidity, body and aftertaste.
The total perception of acidity, aroma & body experienced
when tasting coffee.
A basic characteristic that describes coffee which is free from
any bitterness and has a pleasant, smooth taste.