How to Taste Coffee
Learning the termonology of different coffee tastes will help you better describe and share your tasting experience to others.
Acidity: A sharp radiance and pleasing quality that enhances coffee's flavor. Coffee comes in various levels of acidity; however, coffees in which acidity is lacking are most likely boring and unexciting.
Aroma: The fragrance or smell of fresh-brewed coffee, ranging from fruity to herby to smoky and more.
Body: The weight of a coffee as perceived in the mouth. A coffee may have light, medium, full, or very full body.
Bright: Sharp acidity.
Chocolaty: A roasted, sweet aroma suggestive of unsweetened chocolate, cocoa, or even vanilla.
Clean: A coffee that finishes clear, graceful, and smooth in the mouth, not dry.
Complex: Flavors that have multiple layers of sensation.
Earthy: The aroma or flavor of moist soil or earth.
Fine: A quality coffee in terms of acidity, body, and overall positive characteristics.
Fresh: A positive trait used to describe freshly roasted coffee with vibrant flavor and aroma.
Fruity: A sweet or tangy aroma or flavor suggestive of berries or citrus.
Full: Indicating strong character, in terms of acidity, body, and flavor.
Light: Indicating a delicate character, in terms of acidity, body, and aroma.
Mild: A moderately bodied coffee that finishes with balanced acidity and sweetness and lacks bitterness or dryness.
Nutty: A roasted aroma or flavor suggestive of peanuts, almonds, hazelnuts, etc.
Rich: A full-bodied coffee that finishes with a depth and complexity of flavor and an overall pleasing taste.
Roasty: Coffee that has been dark roasted properly may take on this smoky, high quality flavor.
Strong: Characteristic of rich, full-bodied coffees.
Sweet: A mild, smooth, or fruity taste noticeable at the tip of the tongue.
Tangy: An intensely piercing sweet and sour impression along the sides of the tongue.
Woody: Coffee that has been aged properly may take on this aroma or flavor, suggestive of tree bark or oak.