Coffee tasting | Terms and definitions | Taste terms | Professional terms for coffee tasting

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What is a good cup of coffee? We need to use professional tasting methods to evaluate the quality of coffee.

Terms and Definitions

Cup tasting : using human vision, smell, taste and other physiological functions to comprehensively evaluate the quality of coffee.

Odour : refers to the various smells of coffee smelled by the olfactory organs.

Tasting : Feel the flavor of coffee through your mouth.

Texture: The body and flavor of coffee are felt through the mouth.

Sourtaste: Caused by fruit acids, such as citric acid, malic acid, etc. This sour taste is pleasant and is the taste of superior coffee.

Bitter taste: Caused by caffeine, quinine and some alkaloids, bitterness is a basic characteristic of coffee.

Sweet taste: caused by the sucrose and fructose in coffee. This taste usually appears together with fructose, chocolate and caramel. It is a flavor of coffee.

Body: After drinking the coffee, the whole mouth has a full feeling that lasts for a long time, which is a characteristic of high-quality coffee.

Taste Terms

(1) Body: The physical properties of a beverage. The texture of the tongue and mouth skin during and after drinking the coffee.

(2) Buttery indicates that there is a lot of oily suspended matter in the coffee. Most coffees brewed under pressure, such as espresso, often have this taste. The pressure allows the oil in the bean fiber to be fully extracted.

(3) Creamy: The creaminess is caused by a certain amount of oily substances suspended in the coffee. The creaminess is caused by the large amount of fat in the green coffee beans.

(4) Heavy describes the body of coffee. Heavy means that there is a moderate amount of suspended solid matter in the coffee, such as small particles of coffee fibers and a large amount of water-insoluble proteins.

(5) Light describes the body of the coffee. This indicates that there is a medium to low amount of suspended solids in the coffee. This is usually related to a low coffee to water ratio when making coffee.

(6) Smoothness is caused by low to medium amounts of oily substances suspended in the coffee. It is the result of the presence of moderate amounts of fat in the green beans.

(7) Thick The sensation of having a relatively large amount of suspended solids in coffee. Espresso often has this characteristic. This is the result of the presence of large amounts of bean fiber particles and insoluble proteins.

(8) Thin coffee is caused by the relatively small amount of suspended solids in the coffee. This is the result of the small amount of coffee fiber particles and insoluble proteins. This happens when the coffee-to-water ratio is too low when using filter paper to make coffee.

(9) Watery: The sensation caused by a lack of oily suspension in the coffee. This occurs when there is only a small amount of fat in the green beans. Coffee made with a very low coffee-to-water ratio often has this characteristic.

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