Coffee Translated
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Coffee Translated

The key word describing coffee's freshness and quality is "fragrance" - which is released when the bean is roasted and then again when it's ground.

When hot water hits the ground coffee, tasters refer to its "aroma".  Words used to describe the aroma include "delicate", "moderate", "strong", "rich", "fragrant" or "complex".

The word "acidity" refers to the pleasingly crisp, sharp taste of coffee.  Roasting eliminates some of the coffee beans' acidity, so a light roasted coffee will contain the highest amount and is said to have a lot of "bite".

Fancy coffee experts can discuss the "body" of a coffee, the way it feels in the mouth.  A full-bodied coffee has a rich texture and heaviness on the tongue, with a taste that lingers.  Coffee lacking body is thin and watery. The exact "flavour" each coffee bean has is influenced by where it's grown the type of soil it's grown in, and the way the beans are cultivated and picked. So now you know.