Coffee School/While tasting coffee, what professional terms do you know to describe the taste?

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Sometimes when we drink coffee with people in the coffee industry, we often hear them describe the taste of coffee with some words that we don’t quite understand. For those who don’t want to fall into the pit of research, it is very necessary to understand some terms that describe the taste. You don’t need to do it deliberately, just for understanding.

Specialty Coffee

Taste Descriptors

Buttery

It is used to describe drinks that contain more lipid compounds (these compounds are suspended in the drink).

Creamy

It is used to describe a drink that contains appropriate lipid compounds (these compounds are suspended in the drink)

Heavy

It is used to describe drinks that contain a lot of solid particles (these particles are suspended in the drink and are mostly small fiber particles).

light

A description used to describe a beverage that contains less oily compounds. Usually due to a lower powder-water ratio and a finer filter medium.

Smooth

This taste is due to the low lipid content in coffee drinks. This is also the result of the moderate amount of fat in the coffee beans.

Thick

This is mainly due to the high solid particles in the coffee drink. This taste is usually seen in espresso. This result is a manifestation of the high fiber particles and insoluble proteins in the coffee drink.

Thin

This taste is due to the fact that the coffee drink contains less suspended solids. This is mainly due to the fact that there are fewer solid fibers and protein particles. This is more common in coffee filtered with a lower coffee powder to water ratio.

Water

This taste is caused by the extremely low lipid content in the coffee drink. This is because the green coffee beans contain very little fat. It often appears in coffee brewed with an extremely low coffee powder to water ratio.

Earthy texture

This tactile sensation on the tongue's surface is caused by a reduction in the lubrication of saliva and is often associated with astringency, along with a strong bitter taste, sometimes enhanced by small, earthy particles.

Astringency

The astringency is caused by the precipitation of salivary proteins and polyphenols, which are present in high concentrations in some coffees. These substances can adhere to the mucous membranes of our mouth, so we feel dryness and sometimes feel that it makes our teeth tense (like eating an unripe persimmon).

This sensation is also caused by a decrease in the lubricating effect of saliva. Tannic acid substances cause a decrease in the lubricity of saliva.

Smoothness

This is directly proportional to the amount of solid particles, increasing with sweetness and fat, and decreasing with bitterness and acidity. A full-bodied, milky, and aromatic coffee has good smoothness.

Espresso

About intensity (concentration) and body texture

The flavor description of coffee includes its body texture, which is caused by the insoluble substances (solid-liquid suspensions) in the coffee drink stimulating the nerve endings in the mouth.

Body is different from strength, which is a percentage that measures the amount and type of soluble chemicals. Strength gives coffee its flavor, while body is the mouthfeel. So it is possible to have a cup of coffee with a strong body but low strength.

Coffees with low fat and hard fiber taste thin or watery. Coffees with moderate fat and some fiber (the very fine fibers created during the grinding process) taste smooth and bright. Coffees with higher fat and some fine fiber material taste thick and creamy.

Black Coffee

For example, the systematic description of dark roasted coffee A ends with the coffee taste (body). Because coffee A contains higher fat and less fiber, the overall taste is moderate and obvious creamy texture, but only has a perceptible thick feeling.

For more coffee teaching knowledge and coffee education knowledge, please see previously published articles.

Coffee aroma