Professional coffee tasters use a great variety of terms to
describe the taste of different coffees in the process
normally known as cupping. Why not learn a few of these
terms and next time you find yourself at a dinner party
enjoying your after dinner coffee you can amaze your
friends with your coffee knowledge?
Below are some common terms used - it is not meant to be an
exhaustive list
Astringent - A secondary taste sensation noted by a salty
sensation on the sides of the tongue. Caused by acids
increasing the saltiness.
Baggy - An unpleasant taste often found in weakly roasted
coffees that have been stored for a long time in
inappropriate conditions.
Baked - A flat aroma with insipid taste often caused by
roasting for too long at too low a temperature.
Beany - The smell associated with insufficiently roasted
coffee that has not been able to allowed to develop its
full aroma.
Bitter - Sharp or biting sensation felt at the back of the
tongue often the result of over roasting the coffee bean.
Bland - Lacking in any noticeable flavour characteristics.
Bready - A bread-like taste that can occur in coffees that
have not been roasted long enough or at a high enough
temperature to bring out the flavour of the oils.
Bright - A dryness or sharpness (typical of Central
American coffees).
Buttery - Rich and oily.
Caramelly - Suggestive of toffee or caramel.
Carbony - A burnt of charcoal flavour.
Chocolatey - Suggestive of vanilla or chocolate.
Creamy - High levels of coffee oils suspended in the brew.
Delicate - A secondary taste sensation noted for its weak
sweet-subtle feeling just past the tip of the tongue.
Dirty - Unclean smelling or mustiness.
Earthy 'Characteristic smell of soil or dirt often caused
when the coffee beans are stored on the ground after
harvesting (typical of Sumatran coffees)
Exotic - Unusual aroma and flavour, such as berry or floral.
Fermented - An unpleasant taste producing a sour sensation.
The result of enzyme activity in the green coffee beans
changing the sugars to acids in the drying process during
harvesting.
Flat - A loss of aroma.
Fragrant or floral - Subtle hints of fragrant flowers such
as jasmine.
Fruity - A sweet fruity aroma suggestive of berries or
citrus fruit.
Grassy - Suggestive of freshly cut grass.
Green - A faint herbal taste due to the incomplete
development of the sugar compounds in the roasting process.
Hard - A hard coffee is poorly balanced. It is a secondary
taste sensation of sourness on the bottom sides of the
tongue. Caused by higher-than-normal percentage of sour
acids. Ranking of hardness ranges thus: strictly soft,
soft, softish, softish/hardish, hardish, hard, Rioy.
Harsh - A hard or caustic taste.
Heavy - Higher than average levels of suspended material in
the brew.
Herby -. Suggestive of onion or green vegetable.
Hidey - A leather-like odour caused when too much heat is
applied during the drying process causing the coffee beans
fats to break down.
Insipid - A brew of lifeless character often the result of
oxygen and moisture penetrating the bean fiber after
roasting.
Lifeless - Thin and flat.
Light - Lower than average levels of suspended material in
the coffee brew.
Malty - Suggestive of toasted grains.
Mellow - An overall smooth, mild and delicate flavour
lacking in acidity.
Muddy - Thick and lifeless.
Musty - A stuffy or mouldy smell which can be a positive
trait for aged coffees such as Java.
Neutral - The absence of a predominant taste sensation.
Nippy - A secondary taste of sweetness, associated with a
nipping sensation at the end of the tongue.
Nutty - Smell and taste suggestive of roasted nuts.
Oily - The description given to a coffee that has an oily
taste.
Oniony - Suggestive of onions.
Peasy - A disagreeable taste that is reminiscent of peas.
Piquant - A sweet, prickling sensation at the tip of the
tongue, typified by a Kenya AA coffee.
Point - A coffee with good overall characteristics of
acidity, body and flavour.
Potatoy - Suggestive of raw potatoes.
Pulpy - A pungent fruit-like flavour derived from coffee
cherry skins.
Pungent - Description given to a full-bodied and forceful
coffee.
Quakery - Suggestive of peanuts, often the result of using
unripe, green coffee beans.
Rancid - A highly disagreeable taste caused by oxidization
of the coffee.
Rich - A very powerful coffee smell or aromas.
Rioy - An iodine-like flavour caused by continuing enzyme
activity that occurs when the fruit partially dies on the
coffee tree before harvesting.
Round - A well-balanced coffee whose characteristics are at
levels so that no one sensation dominates, giving a feeling
of roundness.
Rough - A secondary sensation noted by its grating, salty
sensation on the tongue.
Rubbery - reminiscent of burnt rubber.
Scorched - A smoky or burnt aroma and taste caused when the
beans are roasted too quickly at too high temperature which
char the surface of the beans.
Stale - An unpleasant taste caused by oxygen and moisture
penetrating the beans surface.
Sharp - An astringent taste derived from salty tasting
compounds within the coffee.
Smooth - Low levels of oily compounds suspended in the
beverage.
Soft - A secondary sensation noted by an absence of any
predominant taste on any part of the tongue, except maybe
for subtle dryness.
Sound - A coffee with no particular positive or negative
characteristics.
Sour - A piercing, sour over acidic taste commonly caused
by under-ripe beans.
Spicy - An aftertaste suggestive of cinnamon or clove.
Strawy - Suggestive of hay or straw, often from the result
of the loss of organic material from the green coffee beans
while in storage.
Strong - A coffee, rich in flavour that gives a strong
powerful taste.
Sweaty - A coffee that may have been stored inappropriately
resulting in a distinct sweaty taste.
Sweetly Spicy - An aroma suggestive of aromatic spices such
as cardamom.
Sweet - free from harshness.
Tangy - A secondary sensation noted by a predominantly sour
sensation along the sides of the tongue hinting of a fruity
sensation.
Tart - A sour puckering sensation experienced on the tongue.
Tipped - A cereal-like taste caused by the beans being
roasted too quickly that chars the tips of the beans.
Thick - A high level of solid material suspended in the
beverage giving it a heavy feel.
Thin - A low level of solid material suspended in the
beverage giving it a watery feel.
Twisty - A coffee with different negative qualities that
vary from cup to cup.
Turpsy - Suggestive of turpentine.
Unclean - Coffee with a distinct off-flavor suggesting they
have been kept in an unclean environment. A taste and aroma
with a hint of fermenting.
Variety - A qualitative depiction of the gases present in
the aroma, nose and aftertaste of coffee's bouquet.
Watery - Lacking in body.
Weak - A beverage that is not flat but definitely lacks
body.
Winey - An agreeable taste that gives the impression of a
good wine.
Wild - A distinctive wood-like taste caused by storing the
beans too long.
Woody - A coffee with an unpleasant smell and taste similar
to dry wood. This can be due to the loss of organic
material in the green beans during storage.
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For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk
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lingzhi coffee is one of the best from DXN. have u tasted it